Start with fresh apples and an iron skillet and you wind up with an irresistible cobbler!
Old Mill Apple Skillet Cobbler
Makes 8 to 12 servings
2 9-inch pie crusts (see recipe below)
8 medium apples, peeled, cored and sliced 1/3-inch thick
1/2 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons butter, cold, cut into pieces
1 egg, lightly beaten
1 tablespoon granulated sugar
Place a rack in the center of the oven, and preheat the oven to 450 degrees. Roll the pie pastry out to two 9-inch rounds. (Or use two pre-made crusts.)
Place one of the pastry rounds in a 10-inch cast iron skillet. Pile the apples into the skillet evenly. Sprinkle the 1/2 cup sugar over the top. Sprinkle on the cinnamon. Distribute the cold pieces of butter across the top.
Cut the remaining round of pie pastry into 1-inch strips. Lay 4 to 5 strips across the top of the apples, leaving a couple inches in between each one. With the remaining strips weave them in an over-and-under fashion to create a lattice pattern. Pinch the edges of the lattice strips to seal them to the bottom crust. Tuck any excess crust under to finish the edges. If desired, scallop the edges or press the edges down with the tines of a fork to create a finished look.
Brush the egg on top of the pie crust. Sprinkle the top of the crust with the tablespoon of sugar. Place the cobbler in the oven.
Bake the cobbler 10 minutes, until golden brown, then reduce the heat to 350 degrees and bake until the filling is bubbly and the apples are soft, about 45 to 50 minutes. Cover the cobbler lightly with foil if it starts to get too brown. Remove from the oven, and let it rest for 30 minutes. Spoon warm into serving bowls and serve with vanilla ice cream.
Place the flour and salt in a large mixing bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Divide into two balls and place each on a sheet of plastic wrap or waxed paper. Press down on the balls to flatten, wrap securely, and chill 1 hour.
When ready to roll, place the dough rounds on a lightly floured board and roll to 1/8-inch thickness.
Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!
Pimiento Cheese Baked Grits
This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.
Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.
As summer winds down, weekends become even more important for gatherings for family and friends. A weekend spent fishing can reel in more than just a good catch. Around here, we have lots of favorite fishing spots, but you don’t have to catch it to enjoy it. As a matter of fact, the conversations in the kitchen and around the table make it all taste better anyway. We love a good fish fry and we like to experiment with flavors, so we’ve taken inspiration from our Corn Fritters and added corn to the hushpuppies. It’s a great savory treat with just a hint of sweetness from the corn.
1 tablespoon finely chopped jalapeno or bell pepper
1 tablespoon finely chopped onion, if desired
Vegetable oil for frying
Place the hushpuppy mix, egg, and buttermilk in a mixing bowl. Stir with a fork just to combine. Fold in the corn, pepper, and onion, if desired. Set aside.
Place enough oil in a large, heavy skillet or pot to measure 2 inches deep. Heat over medium-high until the oil is hot, 365 degrees on a thermometer. Scoop or spoon generous tablespoons into the hot oil. Cook, turning once, until golden brown, about 3 minutes.
Labor Day picnics and family reunions beg something wonderful to bring. If you want to wow everyone, make a watermelon salad. And it’s just so easy! The following adaptable, changeable recipe is based on three of our favorite summer flavors – watermelon, peaches, and ripe tomatoes. Combined in this salad, they speak end of summer and celebration. You salt the watermelon and tomatoes first. Just before serving, add the peaches, and pile the fruit on top of your favorite lettuce, and sprinkle with oil, vinegar, and fresh herbs. Garnish with feta and almonds. You can serve on individual plates, or pile onto a large platter to feed 8. If you don’t have the basil or mint, use dill or parsley. And if you don’t have feta, use cubes of fresh mozzarella. In a hurry? Drizzle with one of our Old Mill favorite salad dressings.
6 cups seedless watermelon chunks, cut into 1-inch chunks
4 cups good, ripe heirloom tomatoes, cut into 1-inch chunks
½ to 1 teaspoon kosher salt
2 cups sliced, peeled ripe peaches
6 cups fresh arugula or your favorite salad greens
4 tablespoons extra virgin olive oil
1½ tablespoons white or red wine vinegar
3 tablespoons chopped fresh mint or basil, or a combination
½ cup crumbled feta cheese
2 tablespoons toasted sliced almonds
Place the watermelon and tomatoes in a mixing bowl and season with salt. Toss to coat, and let the fruit sit for 30 minutes. Drain well.
Fold the peaches into the watermelon and tomato mixture. To serve, spoon the fruit on top of the salad greens. Drizzle with oil and vinegar. Garnish the top with chopped fresh herbs, feta cheese, and toasted almonds.