Better Tailgating

TAILGATING DESSERTS

Ginger Peachy Cobbler

1/2 cup (1 stick) butter
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk (not nonfat)
1 tsp. pure vanilla extract
3 cups peeled and sliced peaches
1/4 cup finely chopped crystallized ginger
Vanilla ice cream or whipped cream, for serving
6 fresh mint sprigs, for garnish

Preheat the oven to 350 degrees F. Place the butter in an 8-inch square baking dish and transfer to the oven to melt the butter. Meanwhile, combine the flour, granulated and brown sugars, baking powder, and salt in a large bowl and whisk to blend. Stir in the milk and vanilla and whisk until smooth. Slowly pour the batter over the melted butter; do not stir. Scatter the peaches and ginger evenly over the batter. Bake until batter rises to the top and turns golden brown, 45 to 55 minutes, depending on the juiciness of the peaches. Transfer to a work surface to cool slightly before serving warm.

To serve, scoop the warm cobbler into 6 individual bowls and add a small scoop of ice cream or whipped cream to each serving. Garnish with mint.

Serves: 6
Wine Suggestion: Sutter Home Riesling

Cherry Chocolate Chunk Cookies

1-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 tsp. pure vanilla extract
12 ounces premium dark chocolate bars, coarsely chopped into 1/2-inch pieces
1 cup pitted dried tart cherries, chop if large

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone baking mats. In a bowl, combine the flour, baking soda, and salt. Whisk to mix well. Combine the butter and sugars in the bowl of an electric mixer. Fit the mixer with the paddle attachment and beat at medium speed until the mixture is light and fluffy, about 5 minutes. Add the egg and vanilla and blend well. Add the flour mixture and mix at low speed just until incorporated. Stir in the chopped chocolate and cherries. Using an ice-cream scoop with a release mechanism, scoop up level portions of the dough and place them about 3 inches apart on one of the lined baking sheets until the sheet is full. (Cover the bowl of remaining dough to keep it from drying out while baking the first batch of cookies.) Bake until the cookies are golden brown, about 15 minutes. Slide the parchment or silicone mat off the baking sheets to a wire rack to cool completely. Repeat the forming, baking, and cooling process with the remaining dough on the other lined baking sheet.

Serves: 6
Wine Suggestion: Sutter Home Moscato