Monday, August 23, 2010

Banana fig blueberry cocoa nib studded cobbler: On the grill


Every year I miss fig season. I see them in the stores and think, "Not today, but next time I will buy the figs." This is silly, because I love figs. And by the time I finally get ready to buy figs, with the perfect dessert in mind, they are gone. Poof... Fig season is too short. I was not going to be thwarted this year, so I scoured the farmer's market yesterday for figs, picked up a pint and set off to make dessert.

This week I also picked up some gluten-free Bisquick. Yes I know this doesn't sound like me. Boxed mixes? But I had heard so much about it, and looking at the ingredients I saw that I couldn't replicate it with my own mixes. They use modified potato starch, and of course the modification they use is a trade secret. It makes sense though. Potato absorbs liquid well, making moist baked goods. I assume they modify it to aid with structure as well, without creating the chew that tapioca starch creates.



I decided to try out a classic cobbler to test the new flour. How did it work? Very nicely. The biscuits were not as flakey as I would like but that could be because I cooked it on the grill where I couldn't control the temperature as well. They were moist, and nicely crumbly. Best of all, no off flavors. As much as I hoped it would fail, it was a success. I will be trying out more with this mixture. It may be the first gluten-free flour mix I can't resist - we'll see...

Recipe

Banana, fig, blueberry cocoa nib studded cobbler

Cobbler topping

  • 1 pint figs, quartered
  • 1 banana, sliced
  • 1 cup thawed wild blueberries, juices reserved
  • 2 t tapioca starch
  • 1/4 cup honey
  • 1/2 t kosher salt
  • 1 t cinnamon

  1. Preheat oven to 400 degrees (I grilled mine in a cast-iron pan). 
  2. Reduce reserved blueberry dessert by half. 
  3. Add figs, banana and blueberries to juice. Add tapioca starch, honey, salt and cinnamon and toss to blend well. 
  4. Place in the bottom of pan, and bake for 15 - 20 minutes, until the edges start to boil.

Cobbler topping

  • 3/4 cup (150 g) gluten-free bisquick
  • 1/4 cup (50 g) buckwheat flour
  • 3 T cold unsalted butter
  • 1/2 t salt
  • 1/3 cup yogurt or buttermilk, cold
  • 1 T egg white, cold
  • 1/2 t vanilla
  • 3 T cocoa nibs

  1. Mix flours, salt, set aside. 
  2. Cut butter into small pieces, and then rub into flour mixture until you have pea sized or smaller pieces of butter. 
  3. Using your palmed, smear the dough, so the butter forms flakes. Between each smear, gather the dough into a pile again. smear until most of the butter is in thin sheets. 
  4. Mix yogurt or buttermilk, egg white and vanilla.
  5. Add liquid ingredients to flour/butter mixture and gently mix by hand until combined. 
  6. Add in cocoa nibs and gently fold into dough. 

Assembling and baking cobbler

  1. When the fruit as pre-baked, add spoonfuls of cobbler topping to the top of fruit. 
  2. Bake for 20 minutes at 400 degrees or until cobbler topping is browned and fruit is bubbly.

2 comments:

  1. Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Fall Cobbler Recipe Contest! It looks delicious!

    ReplyDelete
  2. I don't know if I have ever had cobbler before, but it looks really delicious especially with the figs in it! :)

    ReplyDelete