Friday, February 3, 2017


via Dash of Jazz

February is Black History Month, a time to celebrate the achievements and contributions of African Americans. Twenty-eight food bloggers came together for what they coined Black History Month Virtual Potluck in order to share their food traditions new and old. The culturally-inspired recipes range from classic standards to new spins on traditional soul food dishes, with flavors that span from West African to Creole, Caribbean to Southern. Meiko and the Dish shares a recipe for crispy fried chicken that is buttermilk-brined, fried to golden-brown perfection, then finished with a drizzle of pepper jelly molasses. Chef Kenneth offers up his Cajun Creole inspired smothered okra with shrimp. Chocolate for Basil chose to feature a popular West African and Senegalese stew thickened and flavored by ground peanuts. But these are only a few of the wonderful dishes these talented and imaginative food bloggers pulled together for us. You can find all the recipes here at FOOD52. The dessert I'm featuring today is a peach cobbler from Jazzmine and her blog Dash of Jazz. It's her Great Great Aunt Georgia's signature dish, which you know, ya'll, means she baked it to perfection. 

I hope you decide to try this heirloom cobbler recipe when peaches come back in season, although it sounds like Aunt Georgia didn't mind using canned peaches when necessary. Either way, it sounds wonderful. 

Aunt Georgia's Peach Cobbler
3 pounds peaches, peeled and sliced
Juice of 1 lemon
1/2 c cold butter, cut into cubes
1 1/4 c plus 3 tsp flour
1/4 tsp sea salt
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp white sugar
1 Tbsp cold water
1/4 c butter
1 beaten egg
  1. Mix 1 1/4 cup flour with sea salt in a large bowl. Add cold butter and work together with hands until a coarse meal forms. Add cold water and continue working until the dough melds together. Shape into a square, wrap in plastic wrap, and place in the fridge for at least 30 minutes.
  1. While dough chills, mix peaches, brown sugar, cinnamon, nutmeg, and remaining flour in a large bowl. Add lemon juice and mix well.
  2. Melt butter in a large skillet over medium heat and add in filling mixture. Cook until bubbly and thickened, stirring as necessary.
  3. Preheat oven to 350 degrees. Pour filling into a square (I used 8in X 8in) baking pan. Set aside.
  4. Roll out dough and cut into 8 one-inch strips. Lay over top of filling in a lattice or criss-cross pattern. Brush with beaten egg then sprinkle with white sugar.
  5. Bake for about 45 minutes or until crust is golden. Allow to cool and set for at least another 45 minutes then serve.

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