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)

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

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

Lavender and Stone Fruit Rosé Sangria

Lavender and Stone Fruit Rosé Sangria

Summer entertaining should be simple, easy, and low stress. It’s just too hot to be mixing individual cocktails, so summer calls for a big batch of something delicious and refreshing that guests can help themselves and sip on as the sun drops lower in the sky. Rosé has become synonymous with summer afternoons and earlier in the season I had the pleasure of creating a recipe for a rosé tasting event at Maman, my favorite café in New York. Talk about a dream come true!

I was only recently introduced to Lillet Rosé by my lovely friends Josie & David, and afterward couldn’t believe I had gone so long without having it in my life. It makes a super simple aperitif – just add a sizable cube of ice and a slice of something citrusy.

Lavender and Stone Fruit Rosé Sangria

Or, take it one step further and transform it into a twist on sangria. Traditionally sangria combines wine with a liqueur or brandy, but since Lillet is already a fortified wine in my variation you get to skip that step. Score. Maman’s Provencal influence provided the inspiration to enhance the flavor by adding lavender and stone fruit. It fits the low-stress bill, and has the added benefit of being even better when it’s made in advance.

Lavender and Stone Fruit Rosé Sangria (serves 4)

1 bottle (750 ml) Lillet Rosé
3/4 teaspoon (3-4 sprigs) dried culinary lavender buds
1 ripe black plum
1 ripe white nectarine
2 ripe apricots
1 medium lemon
1/4 cup (2 oz.) club soda
Garnish (optional): fresh raspberries, blackberries, strawberries

Pour the Lillet Rosé into a large pitcher or glass container. Lightly crush the dried lavender flowers between your hands to release the essential oils and place in a tea bell or a piece of cheese cloth tied with kitchen twine and suspend in the wine. Allow the lavender to infuse the wine while you prepare the fruit.

Wash and remove the stone from the plum, nectarine, and apricots. Slice into 1/3 inch wedges and drop into the pitcher. Thinly slice half the lemon (reserve the other half) into rounds or half moons and add to the sangria. Stir gently with a wooden spoon. Chill the sangria overnight, or at least 3-4 hours, to allow the fruit, lavender, and Lillet Rosé to steep.

Just before serving, use a sharp knife to remove large strips of peel from the reserved lemon and wipe the yellow skin of peel around the inside of each glass. Place the ice in the glasses, remove the lavender sachet from the sangria, and add the club soda to the pitcher.

Divide the sangria among the glasses making sure that the fruit goes in too – it’s delicious! Garnish with a sprig of lavender (if using) or additional berries as your heart desires. Relax and enjoy.

Original recipe created for Maman and sponsored by Lillet. All opinions are my own.

Small Kitchen Friendly?
Yes! I used a large pitcher, liquid measuring cup small cutting board, utility knife, wooden spoon, cheese cloth, and kitchen twine.

Lavender and Stone Fruit Rosé Sangria
Lavender and Stone Fruit Rosé Sangria

Memorial Day Reading Material

Beach Nantucket

Can you believe it’s Memorial Day weekend already? I know I say this every year, but seriously, the time is passing incredibly quickly. We’re off to Long Island to stay with friends for the long weekend and if our last visit is any indication there will be lots of relaxing, lots of great conversation, and I’ll probably be given the proverbial keys to the kitchen. (yay!) As you can probably imagine I’m already gleefully plotting what I’ll do with all that counter space….

While I’m cooking up a storm in the Land of Ina, I’ve left you some reading material. Here’s what caught my eye this week:

Summer isn’t complete without a glass of chilled rosé, and since Town and Country agrees with me they helpfully compiled this list of 18 facts for those who love to #DrinkPink.

In case you’re in the market, Grub Street collected a stack of food-related books to read while lounging in the park or on the beach.

The lead up to David Letterman’s final show this week was paved with amazing appearances and this one by the lovely (and honest!) Tina Fey cracked me up. (via New York Mag)

Did you hear about the new café in Milan designed by Wes Anderson? No plans to go to Italy any time soon, but it’s on my list just in case and Vogue has the photos that tempted me.

And lastly, Bon Appétit has a piece on “Cubes” by Lernert & Sander a work that transforms familiar ingredients into modern art. I might have spent 15 minutes trying to identify some of the food they used. You've be warned!

Rosé Colored Glasses

Design:  Laura Messersmith \  Image:   Martha Stewart Living

Design: Laura Messersmith \ Image: Martha Stewart Living

Is it just me, or is rosé having kind of a moment right now? I swear every magazine, Pinterest board, and Instagram account is full of glasses tinted pink. I know it’s a classic ‘summer wine,’ but it seems particularly in fashion this year.

I’ve been fully on board the rosé bandwagon for a while now, so you won’t catch me complaining about its presence on more wine lists and any restaurant that stocks Fritz-Hasselbach Fritz's Rosé 2013 will get double points in my book. Our latest Plonk shipment included a bottle and my love for rosé was never more rewarded than after my first taste.

Pale blush to deep cherry it all looks delicious to me, but Fritz’s version is particularly bright and tangy with raspberry notes. I’m sort of embarrassed, but mostly feeling a pleasant sense of anticipation that I’ve already called ‘dibs’ on the last glass. I’m biding my time, waiting for the right moment to enjoy it and planning to pick-up a few more bottles to enjoy over the next few months…. Fritz would be a great addition to any barbeque or late afternoon on the porch.

While some rosés, like my friend Fritz, can stand on their own while others need a little help. Enter a welcome rescuer: sangria. I came across this recipe for a Rosé Cucumber Cooler, which involves even more of my favorite flavors – St. Germaine, lemon, and cucumber – I immediately added it to my list of warm weather mixed drinks. Big plans for this coming weekend…hope you have some fun things on the rosy pink horizon too!