VCE: Cobbler Topping

[Guest guest]

This is a topping for turning a stew into a cobbler. One of the only meat

dishes I honestly miss is Mom's Beef Stew, more for the dumplings than anything

else. So I'm glad I found this.

 

Marie

 

 

* Exported from MasterCook *

 

Cobbler Topping

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Stews & Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup All-purpose Flour

1 Cup Whole-wheat Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

6 Tablespoons Butter -- 6 to 8 tablespoons. Cut into small pieces.

1 Cup Milk

1 Egg -- Beaten, optional

 

Combine the flours, baking powder, and salt in a roomy bowl.

 

Add the butter and work it in with your fingertips until it makes a coarse meal.

 

Add the milk and stir until everything is dampened, then knewd the dough a few

times right in the bowl until it comes together.

 

Drop the dough by small or large spoonfuls over the stew or roll it out to the

size of the baking dish, lay it over the stew, and score it attractively with

the tip of a knife. Brush it with the egg to make a glaze.

 

Bake at 375 degrees until the crust is golden, about 35 minutes.

 

Source:

" Vegetarian Cooking for Everyone (Vegetable Stews and Sitr-Fries), p.

245 "

 

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Per Serving (excluding unknown items): 424 Calories; 21g Fat (44.2% calories

from fat); 11g Protein; 49g Carbohydrate; 5g Dietary Fiber; 102mg Cholesterol;

854mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 0

Other Carbohydrates.

 

Serving Ideas : Cheddar Cobbler Topping: Use 6 tablespoons butter. Add 1/2 to

1 cup grated Cheddar to the dry ingredients.

 

Dairy-free Variation: Replace the butter with canola or corn oil. Toss it with

the flour, then rub it between your fingers to make a coarse meal. Omit the

glaze.

 

NOTES : Placing a stew in an ovenproof dish and adding a topping makes the dish

more substantial and occasionally elegant. This way it fits with ease into any

occasion from family get-together to dinner parties to potlucks.

 

The topping recipe makes enough to cover 6 to 8 cups of vegetables. Use a large

gratin dish, individual ramekins, or any atrractive ovenproof dish. Have the

stew at room temperature before adding the top, or the heat will turn the pastry

soggy.

 

Using equal parts whole-wheat and all purpose flour gives this topping character

and a good nutty flavor. Any mushroom stew or the WinterVegetable Stwe with

Jerusalem Artichokes is a good choice for this topping. Roll out the dough if

you like a smooth topping or drop it by spoonfuls to give it a traditional

cobbled look.

 

Makes enough for a 2-quart baking dish.

Nutr. Assoc. : 0 0 0 0 0 0 0