Blackberry Farm

Friends of the Farm

Apple Cobbler

In our desserts, we try to use indigenous ingredients whenever possible, and what could be more iconic for the state of Tennessee than Jack Daniel’s Whiskey?  Unfortunately, I don’t like the taste of whiskey.  So when I was asked to make a dessert featuring it several years ago, I thought about how to make it more palatable to me, and in doing so, for others who might not like the taste.  Someone suggested infusing an entire bottle of it with vanilla beans as we do when we make our vanilla extract with vodka.  I tried it, and three weeks later, I was in love!

For our fall barbecues at the Yallarhammer, we make apple cobbler served with Bourbon Anglaise, which features vanilla-infused Jack Daniel’s Green Label. With tart-sweet regional Stayman Winesap apples, our famous biscuit recipe made in “drop biscuit” form and a big dollop of Bourbon Anglaise, you can be fortified for a long evening in front of the bon fire.
To infuse whiskey with vanilla beans, use one bean, split down the center, per 8 ounces of whiskey.  Let the vanilla infuse the whiskey for at least three weeks at room temperature before using in any recipe calling for vanilla extract.  Shake the bottle to loosen the seeds from the bean for extra richness.

BOURBON ANGLAISE            makes 1 ½ quarts
8 egg yolks
1 cup golden cane sugar
1 tablespoon vanilla-infused Jack Daniel’s
4 cups half and half

In a large metal bowl, whisk the egg yolks, sugar, and whiskey together until the eggs begin to turn pale yellow.  Heat the half and half just until it begins to simmer.  Slowly whisk the hot milk into the yolk mixture, whisking to combine thoroughly.  Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the boiling water.  Whisk constantly until the mixture thickens enough to coat the back of a wooden spoon thickly.  Chill immediately over a bowl of ice.  Store in an air-tight container and refrigerate for up to three days. This is also a wonderful base for ice cream!

APPLE COBBLER        makes 8 servings

8 Stayman Winesap apples, or other firm fleshed tart apple
1 cup golden cane sugar
Zest & juice of one lemon
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Peel, core, and cube the apples. Toss the apples in a large bowl with the other ingredients until all are evenly distributed.  Pour into a medium dutch oven or casserole, deep enough to allow about 2 inches above the apples.

1 ¼ lb. White Lily all purpose flour (not self rising!)
1 ½ teaspoon salt
1 ½ teaspoon baking soda
1 ½ teaspoon cream of tartar
4 ounces shortening
4 ounces unsalted butter
2 cups buttermilk, preferably Cruze Farm’s buttermilk
3 tablespoons golden cane sugar
1 tablespoon ground cinnamon

In a large bowl, combine the flour, salt, soda, and cream of tartar. With hands or a pastry cutter, blend in the shortening and butter, just until the texture resembles small peas.  Add the buttermilk, mixing only until there is no visible pooling of liquid.  Scoop the biscuit mixture on top of the apples.  Combine the sugar and cinnamon and sprinkle over the biscuits.  Bake at 350 degrees for about 30 minutes, or until the apples bubble in the center between the biscuits.  Serve warm with pitchers of the Bourbon Anglaise.

Maggie Davidson, Pastry Chef