Plummy Cobbler Pairs Perfectly with Plum Sorbet

When I think of making a fruit dessert, my mind naturally goes to a crisp, with its crumbly, granola-esque topping that's the perfect counterpoint to the sweet, cooked fruit beneath it. But some fruit, and I'm thinking of you, stone fruits, seem to pair much better with a cakey biscuit crust, the better to sop up the juices oozing from the warm fruit.

Damn gorgeous, those Damsons!

Recently, friends were due to come over for dinner, so when I got a couple of pounds of very ripe Damson plums and several pounds of Golden Gage plums from Ayers Creek Farm, it seemed only right to make a cobbler with the Damsons. Which inspired Dave to make a sorbet to accompany it, using the Gages for a little plum-on-plum action.

Plum Cobbler

For the filling:
6 c. plums, peeled and sliced
3/4 c. sugar
2 Tbsp. cornstarch
1/4 c. triple sec or other orange liqueur

For the biscuit crust:
2 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. frozen butter or margarine, cut up
1 c. light cream or milk

Heat oven to 425 degrees.

In large bowl, combine filling ingredients and stir gently. Place in 9” by 12” baking dish.

Mix flour, sugar, baking powder and salt in food processor. Pulse to combine. Add butter or margarine in pieces and pulse until it's the consistency of corn meal. Add cream or milk and process till mixed and soft dough forms. Using spatula, scoop out onto heavily floured surface. Roll or pat out, using flour as necessary to make sure it doesn't stick, until dough is the size of your baking dish. Carefully lift it up and lay over fruit.

Bake 25 to 30 minutes, or until the topping is brown and fruit is bubbling around the edge. Let cool at least 10 minutes before serving.

* * *

Plum Sorbet

3 lbs. plums
Juice of 1/2 lime
1 c. sugar
2 Tbsp. vodka (helps keep sorbet from getting icy)

Pit and quarter whole plums, leaving skins on, and place in food processor with lime juice and sugar. Process until it's a fine purée. Pour it into a fine mesh sieve (in batches if necessary) over a large mixing bowl and, using a wooden spoon, stir and press the purée through the sieve. (This step is super easy and not time-consuming, so don't let it put you off.) Stir in the vodka, then place a piece of plastic wrap directly on the surface of the purée. (This keeps it from oxidizing and turning brown.) Place the bowl in the refrigerator for 2-3 hours to chill completely. Put chilled purée in ice cream maker and process according to directions. Place in container in freezer for 2-3 hours, then serve.

Big Hunks of Animal Flesh

WARNING TO NON-MEAT-EATERS OF ALL STRIPES!

This is going to be a graphic description of the preparation, cooking and consumption of a major body part of a young animal, so avert your eyes.

That said, getta load of this! It's about five pounds of bone-in lamb leg marinated and grilled to medium-rare perfection by my in-house smoke-meister and member of the Grand Order of Charcoal, Dave. This hunk of meaty goodness started out as a rock-hard frozen lump, part of a lamb share program I belong to with three other families. Every six weeks or so we split a quarter of a lamb, which means our freezer fills up with enough for a year's worth of steaks, chops, roasts, shanks and ground bits, all just waiting for the right bolt of inspiration (or desperation) to strike.

Last night we'd invited my brother and his ladylove, along with friends J&K, to come over for an evening in the backyard under the stars. After two days in the fridge thawing and about four hours before dinner, I took the leg out and adapted a simple olive oil, thyme and garlic marinade that Bobby Flay recommended for chops. Dumping all the ingredients and the leg into a giant zip-lock freezer bag, I set it on the counter to commingle, turning it once or twice.

When the fire was ready, I handed it over to Dave, who first seared it over a bed of hot coals then split the coals on either side of the grill and set the leg in the center of the grill for about two hours of indirect cooking. Every twenty minutes or so, he'd add four or five new coals to each side and refill his beer glass (a vital step in any grilling process). As Mr. Leg cooked away, we served our guests mojitos from a pitcher we'd prepared just before they arrived. To make the evening even more special, and to give us something to toast, it was announced that my little bro and Miss w had become engaged on their backpacking trip the night before. Mazeltov!

Then, just as the lambie was pulled off the grill and the gentlemen present gathered over it to discuss the best approach to carving, I whipped out the salad and frikeh (a scorched, green wheat) risotto and we all sat down and toasted the happy couple once again. Topping it all off was a cobbler made with rare and luscious Chester blackberries from Ayers Creek, consumed around a fire in the fire pit with much sighing and, eventually, yawning. It was the perfect end to an evening of celebration with fabulous food, wine and much laughter.

Details: Download recipes for the mojitos, the lamb and the cobbler.