French Country Vegetable Soup
Citrus Cedar Plank Salmon
Cauliflower Puree
Plum Cobbler
The smell where intoxicating. You felt as if you where in a bottle of Pinot. The first thing to hit your nose was the cedar (from the cedar plank salmon), the the light vegetal aromas of ripe tomatoes from the soup and lastly the velvety aromas of vanilla and plum from the cobbler. It was a night to remember.
I loved the pairing of Chalon Vinyard Pinot Noir, with it lightly oaked flavor and strong jammy fruit notes. I had to share it.
Plum Fruit Cobbler
Serves 4
Filling-
1/3 cup Sugar
2 tbsp All-purpose flour
2 lb Plums, pitted, peeled (optional) and cut to chunks
1 tbsp Unsalted butter, melted
½ tsp Vanilla extract
1/8 tsp Almond extract
1/3 cup Sugar
2 tbsp All-purpose flour
2 lb Plums, pitted, peeled (optional) and cut to chunks
1 tbsp Unsalted butter, melted
½ tsp Vanilla extract
1/8 tsp Almond extract
Topping-
3/4 cup All-purpose flour
¼ cup Cornmeal
1 tsp Baking powder
¼ tsp Salt
1 tbsp Unsalted butter, cold and cut into small cubes
½ cup + 1 tsp Heavy cream, divided
2 tsp Raw sugar
Preheat oven to 400°F. Butter a baking dish.
Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes.
Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add ½ cup cream and stir just until a dough forms.
Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round. Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining tablespoon cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.
Best if served with whipped cream!!
