Yield: 10 servings
|1.00 cup||vegetable shortening|
|½ cup||ice water|
|6.00 cup||fresh blackberries|
|¼ cup||grand marnier|
|1.00 \N||stick unsalted butter; cut into 1 cubes|
|2.00 \N||scoops vanilla bean ice cream|
|1 \N||fresh mint sprigs|
|1 \N||powdered sugar in shaker|
Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball.
Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly-floured surface. Roll the dough out until the dough is ⅛-inch thick. Divide the rolled dough in half. Place half the dough in a 9- by 9- by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour.
Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.
This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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