Minted Mango Berry Cobblers With Chai Biscuits And Fresh Ginger Cream Recipes

FRESH GINGER MASALA CHAI

Steps:

• Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
• Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

FRESH BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine 1/2 cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add milk; stir into flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.

MOMMY'S MANGO COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
• Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
• Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
• Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

NECTARINE-RASPBERRY COBBLER WITH GINGER BISCUITS

Steps:

• Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.
• Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.
• Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.
• Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.
• Meanwhile, roll out dough to a rough rectangle about 3/4-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.
• Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.
• Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.

MANGO-BLUEBERRY COBBLER

Steps:

• In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.

MANGO BLUEBERRY COBBLER

Steps:

• Preheat oven to 350°F Butter 8x8x2 1/2-inch square baking dish.
• Toss fruit, brown sugar and flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven.
• Increase oven temperature to 375°F
• Meanwhile, stir together oats, spices, salt, and 2 tablespoons brown sugar in a bowl until combined. Rub butter into oat mixture until evenly distributed.
• Sprinkle topping over fruit and bake until topping is golden, 25 to 30 minutes more. Transfer to a rack to cool at least 10 minutes. Serve warm or at room temperature.

MANGO AND STRAWBERRY COBBLER

Steps:

• The Filling : Preheat oven to 375°F.
• Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
• Pour into a 2-quart ovenproof casserole or other dish.
• It is best if the fruit fills the dish but doesn't rise above the edges.
• The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
• Pour in milk and stir until mixture comes together and forms a rough dough.
• Place spoonfuls of the dough on top of the fruit evenly covering it.
• Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
• Serve warm.

GINGER CREAM

Steps:

• Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)

MANGO COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
• Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
• Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
• Pour or drop batter evenly over the mango in the baking dish.
• Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.