Recipes from Pennwood Farm: Blueberry Buckle

While I can't take credit for this recipe I have made it for years and it's one of my favorite desserts.  While preparing to write this blog I wondered just what a "Buckle" was - where the term came from.  I ran across this website (http://whatscookingamerica.net/History/CobblerHistory.htm) and decided after reading it that I had to cook my way through it!  They list all sorts of deserts like pandowdy grunts, slumps, croustades and bird's next or crow's nest puddings.  How could I resist making all those wild sounding things?!
What it says is that the term "Buckle" basically comes from the buckled appearance that the streusel  topping makes.  A buckle is really nothing more than a rich cake batter with any seasonal fruit folded in and topped with a streusel. It apparently has been around from colonial days and was most prevalent in New England.  The traditional buckle was made with blueberries which grow wild there and are very delicious!

BLUEBERRY BUCKLE

Streusel Ingredients:

• 1/2 cup unbleached all-purpose flour
• 1/2 cup packed light brown sugar
• 2 T granulate sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 T unsalted butter, soft but cool

Cake Ingredients:

• 1 1/2 cup unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 10 T unsalted butter, soft but cool
• 2/3 cup sugar
• 1/2 tsp salt
• 1/2 tsp lemon zest
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 4 cups fresh blueberries

To Make the Streusel:

• In a stand mixer with a flat beater, combine flour, sugars, cinnamon and salt on low speed until well combined. 
• Add butter and mix on low until mixture is sandy looking with no large pieces of butter remaining.  Set aside

To Make Cake Batter:

• Whisk flour and baking powder to combine and set aside.
• In a standing mixer with a flat beater, cream butter, sugar, salt and lemon zest at medium high speed until light and fluffy. 
• Beat in vanilla until combined.
• Add eggs while the mixer is running.
• Gradually add the flour mixture.
• Mix well until batter is heavy and thick.  Scrape sides to ensure everything is mixed.
• Fold in blueberries until evenly distributed.
• Line a large 14" round cake pan with parchment paper.
• Spread the batter evenly in the pan with an offset spatula.
• Squeeze handfuls of streusel and gently break up as you scatter on top of the batter.

Bake at 350F in the lower middle position in the oven (away from the heat source) for about 35 minutes.

Cool until just warm and serve with vanilla ice cream.



Recipes from Pennwood Farm - Roasted Chicken with Pears and Parsnips

I love to cook and unfortunately I'm not much on measuring or writing my recipes down.  I know we are halfway through the year but perhaps I could make this a "mid-year" resolution!  So let's start with a PEAR recipe! lol!  I've fidgeted with this recipe a number of times and can make a few suggestions.  If you are feeding fussy children, replace some of the root vegetables with carrots and you may want to replace some of the thighs with chicken legs.  I almost always use chicken thighs for this recipe because they are relatively inexpensive and very flavorful.  Xio is wild about chicken legs and can strip one down to clean dry bone in about 2 minutes flat.  I don't know where she learned to do that and sometimes it's quite shocking to watch.  I should videotape it and replay for her wedding! lol!  Anyway, hope you enjoy it!  It makes a wonderful "showy" meal if you are having guests too! 

ROASTED CHICKEN WITH PEARS AND PARSNIPS

1 Large Parsnip cut up

1 Large Turnip cut up

2 Large Onions cut into wedges

2 T Red Wine Vinegar

2 T Olive Oil

Several sprigs of fresh Thyme

2 T chopped Parsley

Sea Salt

Freshly Ground Black Pepper

2 lbs total of Chicken Pieces, I always use thighs 

1 T Honey

3 Large Cooking Pears, peeled, cored and cut into wedges

• Preheat oven to 375F
• In a large bowl toss the root vegetables and onions with vinegar and 1 T of the olive oil.  Add some of the thyme and salt and pepper.  Place this on a large rimmed baking sheet or a large casserole dish.
• In a small bowl combine the parsley and some more thyme, salt and pepper.  Lift the skin off the chicken without completely removing it and put the parsley mixture between the skin and the meat.  Season the outsides with the mixture as well.
• Place the chicken down the center of the dish or baking sheet and place the vegetables around it.
• Roast for 30 minutes.
• Meanwhile place te honey in a small bowl and whisk 1 T of olive oil into it.
• After 30 minutes remove the dish from the oven and drizzle the honey mixture over the chicken.  Place the pears around the chicken and return to the oven.
• Roast for an additional 30 minutes or until internal temperature is 175F.