As soon as fall weather begins to creep in, I start thinking about all the comforting, casserole style dishes that I want to make. I love a dish that has the versatility to be served at any meal, and also has an ingredient list of affordable and easy to find items. This savory cobbler hits all the marks. Caramelized onions, thinly sliced mushrooms and hardy greens in a creamy sauce with cheesy biscuits on top, what’s not to love? I also used the slicer attachment for the onions and mushrooms, which made prepping this a dream.
Strawberry Rosé Granita was a bonus recipe from awhile back. But it is so refreshing and the perfect make ahead summer dessert that we decided to bring it back as a permanent recipe. We also added in a blueberry version with limoncello and white wine. Hello summertime!
Granita is an easy frozen treat that doesn’t require an ice cream maker. Just a pan, fork and a little periodic scraping. If you don’t have the juicer/strainer attachment, you could also puree the berries in the blender attachment and then strain through a fine mesh strainer to remove seeds. But if you love berries as much as my family does, it is a great attachment! Also excellent for turning bumper crops of tomatoes into sauce during the summer, and apples into applesauce when autumn comes around.
These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….