Honey Rosé Plum Cobbler

Honey Ros  é Plum Cobbler  | Image:  Laura Messersmith

Honey Rosé Plum Cobbler | Image: Laura Messersmith

I adore fall and the smoky scent of leaves, the crisp brightness, the enjoyment of cool cheeks and a cozy sweater. I anticipate the energy change from the hot laziness of summer, but I also sort of dread it – the beginning of the all too rapid transition into full-on winter. Slushy side walks, cold fingers, wearing my duck boots nearly 24/7 – no thanks.

But let’s focus on the here and now – the blazing blue skies the last lingering summer produce. Who doesn’t need a great late-summer early-fall recipe to take advantage of the glorious wealth of plums that hit the markets in September and generously hang on until October? Definitely not a delicate berry, but a bit more tender-hearted than the sturdy apples and pears to come in oh like t-minus 1 week (not that I’m really complaining.)

Honey Ros  é Plum Cobbler  | Image:  Laura Messersmith

Honey Rosé Plum Cobbler | Image: Laura Messersmith

Plums have the depth to stand proudly alongside other robust flavors and add their tart sweetness to the dry rosé. This cobbler topped with buttery dough – is waiting to grace your dinner table.

Honey-Rosé Plum Cobbler (serves 6)

Ingredients:
1 3/4 cups, plus 2 tablespoons all-purpose flour, divided
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup, plus 2 tablespoons whole milk, divided
1/3 cup olive oil
2/3 cup dry rosé wine
1/3 cup clover honey
2 1/2 pounds assorted plums, pitted and cut into 8 wedges each
2 tablespoons coarse sugar, aka sugar in the raw

Optional for serving: ice cream or whipped cream

Instructions:
Preheat oven to 400 degrees F. Brush 6 oven-safe ramekins with softened butter.

For the biscuits, combine the 1 3/4 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add 1/2 cup milk and olive oil to the flour mixture. Stir to combine. Cover with plastic wrap, and set aside.

For filling, combine the wine, honey in an extra-large skillet whisk in remaining 2 tablespoons flour. Stir in the plums. Cook and stir over medium-high heat about 8 minutes or until thickened and bubbly. Remove from heat; keep warm.

Unwrap dough and roll out to 1/2-inch thickness on a floured surface. Cut into rounds using a 1-inch round cutter. Divide plums among the ramekins filling nearly to the tops. Arrange the biscuits over the filling, slightly overlapping as needed. Brush with the remaining 2 tablespoons of milk and sprinkle the biscuits with the coarse sugar.

Bake for 15-20 minutes or until biscuits are golden. Place a baking sheet below the dish to catch an drips during baking.

Remove from oven and let stand 30 minutes before serving with a scoop of ice cream or whipped cream.

Adapted and lightly re-written from Better Homes and Gardens’ Honey Rosé Plum Cobbler by David Bonom.

Honey Ros  é Plum Cobbler  | Image:  Laura Messersmith

Honey Rosé Plum Cobbler | Image: Laura Messersmith

Small Kitchen Friendly?
I used 6 (7 ounce) oven-safe ramekins, pastry brush, medium mixing bowl, measuring cups & spoons, liquid measuring cup, spatula, large skillet, whisk, chef’s knife, medium cutting board, small fluted biscuit cutter, and rimmed baking sheet.

Honey Ros  é Plum Cobbler  | Image:  Laura Messersmith

Honey Rosé Plum Cobbler | Image: Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette

Summer Panzanella Salad with Pesto Vinaigrette  | Image:  Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette | Image: Laura Messersmith

This recipe will seem out of place once I tell you that wet bread makes me cringe. An under-cooked piece of French toast, still sodden with eggy custard sends a cold chill up my spine. A cellophane-wrapped sandwich where the tomatoes have seeped into the previously delicious roll? Eww.

Summer Panzanella Salad with Pesto Vinaigrette  | Image:  Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette | Image: Laura Messersmith

So, as you might guess, I have avoided panzanella salads like the plague for 99.9% of my life until essentially this moment when I made one myself and discovered that if the bread-to-greens ratio tips slightly in favor of greens, the dressing trends toward a thick sauce, and the croutons are definitively toasted to burnished bronze then I’m good to go.

Only a few terribly specific requirements, oh and if there could be stone fruit involved too? There is? Awesome. This, my friends, is that recipe. An excellent dish for dinner with friends – fresh, light, filling, and gorgeous.

Summer Panzanella Salad with Pesto Vinaigrette  | Image:  Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette | Image: Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette (serves 4)

Ingredients:
4 cups sourdough bread cubes
4 teaspoons (3 cloves) minced garlic
2 1/2 cups fresh basil leaves, lightly packed
2 lemons
4 cups (1 large bunch) lacinato kale leaves
2 cups cherry tomatoes
2 ripe nectarines
4 ounces fresh mozzarella
olive oil
kosher salt
ground black pepper

Instructions:
Pre-heat the oven to 400 degrees F.

Cut the sourdough into 1/2 inch squares (no need to remove the crusts) and place on a sheet pan lined with parchment paper. Toss with a drizzle of olive oil and a sprinkle of kosher salt. Toast in the oven, turning periodically for 8-10 minutes or until lightly browned and crunchy. Set aside to cool.

Meanwhile, place the garlic cloves and 2 cups of the basil leaves in the bowl of a small food processor. Pulse until a thick paste forms. Scrape the pesto into a bowl or jar and mix with 1/3 cup olive oil and 1/4 cup fresh lemon juice to form a thick dressing. Season to taste with kosher salt and pepper.

Wash the kale leaves, the working with 4-5 at a time, remove the center rib and stack the leaves. Roll lengthwise in a loose cigar shape and slice across the roll in 1/4-1/8” ribbons. Repeat until all the kale is shredded, then toss together with 2 tablespoons of the pesto dressing and the remaining 1/2 cup fresh basil leaves.

Prepare the remaining ingredients. Remove the pits and slice the nectarines in thick wedges, cut the tomatoes in halves or quarters and tear the mozzarella in rough pieces.

In a large, shallow bowl layer the dressed kale and basil leaves with the nectarines, tomatoes, bread cubes, and mozzarella. Dollop the remaining pesto dressing on top and serve!

Inspired by The First Mess’s Summer Panzanella with Peaches and Kale.

Small Kitchen Friendly?
I used a rimmed baking sheet, medium cutting board, bread knife. Small food processor, medium mixing bowl, chef’s knife and tongs.

Summer Panzanella Salad with Pesto Vinaigrette  | Image:  Laura Messersmith

Summer Panzanella Salad with Pesto Vinaigrette | Image: Laura Messersmith