Bourbon Peach Cobbler

This is perhaps the best peach cobbler I've ever had, or made. Delicious ratio of peaches to topping (meaning lots of topping!), and a wonderfully complex flavor due to the bourbon. It is very simple to make and works extremely well in a cast iron skillet. This recipe is by Tyler Florence from Food Network Magazine July/August 201o issue. I highly recommend making it this summer while peaches are still in season, and serving with vanilla bean ice cream.

What's in it

6 peaches, peeled and sliced (they don't need to be soft, but should have a ripe color)

1/4 C bourbon*

3/4 C sugar plus more for sprinkling

2 Tbls corn starch

1 tsp ground cinnamon plus more for sprinkling

1 1/2 C unbleached flour

2 tsp baking powder

1/2 tsp salt

2 sticks cold unsalted butter

3/4 C heavy cream plus more for brushing

How it's made

Preheat oven to 375. Prepare peaches and place slices in a large mixing bowl. Add bourbon, sugar, corn starch and cinnamon to the peaches and toss to coat.

In a cast iron skillet (10+ inches) melt 1/2 stick butter, then add the peach mixture and cook until softened, about 5-10 minutes. If you don't have cast iron, it's ok to use a large nonstick skillet.

Meanwhile, in a medium bowl sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small cubes and using two knives or a pastry blender, cut the butter into the flour until it is the consistency of small peas. Pour in the cream and mix just until the pastry comes together - using your hands works best.

Transfer the peaches to a 2 quart baking dish, or keep it in the cast iron skillet. Drop the dough by spoonfulls on top of the warm peaches, leaving gaps is OK. Brush heavy cream on top, then sprinkle with cinnamon and sugar. Bake in the oven over a foil lined baking sheet, to catch the drips, for 40-45 minutes until the top is golden brown and crispy all over. Let cool a bit then serve warm with vanilla bean ice cream.

*If you don't have bourbon (aka whiskey) on hand or prefer not to use it, then you could use some fresh lemon juice, a bit more cinnamon, some nutmeg, and vanilla extract to spice it up.

Foreman's Fruit Punch

It is kind of amazing how some things you eat, or even drink, stick with your memory. This punch was made by Alexis' close family friends Dave and Jeanne Foreman at a BBQ they had us kids over for back in high school. I don't even remember the occasion. However, when it's really hot in Chico and Forest Ranch, as it often is in the summer, a refreshing drink hits the spot. I found the recipe written down, so I must have gotten it back in the day. This picture has rubber duckies in it because I made it for a baby shower. It was a hit.*

What's in it

1 can frozen orange juice concentrate

1 liter ginger ale, cold

1/2 gallon rainbow sherbert, or other fruity flavors

lots of ice

optional: rubber duckies, strawberries, pineapple slices

How it's made

Grab a big punch bowl (or a large salad bowl in my case, with high sides) and pour in the ginger ale, then mix in the juice concentrate until dissolved. Add ice then scoop in sherbert. Garnish with optional extras. Enjoy!

*Everyone couldn't believe how good it tasted, and then they realized it was probably the first fruity mixed drink they'd had in a long time without alcohol mixed in. Conversely, you could probably spike this punch fairly successfully.