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Cobbler marches onWCM*'««•*»W»vee you the* »6out Georgia. two things come lo mind for many people - the chU nghto movement end peachesKing of treats was civil rights leader’s favorite dessertUrt l !*■/• MMWWhen people think about Georgia- two things instantly come to mind for many - the civil rights movement and peaches. In the 1960s. James Paschal and his brother. Robert, found a way to blend them together Peach cobNer has long been a staple on the menu at Paschal Brothers Restaurant, one of the nation'* oldest black owned food establishments and an Atlanta landmark for « years In the early years. Paschal's established itself as a cornerstone of the civil rights movement as well as the place to get some of the best peach cobbler in the South Late into the evening*. Rev Martin Luther King Jr. and his lieutenants could often be found sitting around a table planning their next march while munching on what they called the sacramental meal Paschal's famous fried chicken, collard greens, corn bread and sweet tea. then topping It off with a dish of homemade peach cobbler and vanilla Ice cream.Generations of students from nearby Morehouse. Spelman. Clark and Morris Brown Atlanta's black colleges, grew up on it. It wasn't long before the cobbler, made with fresh peaches, became the most requested dessert on the menu, outselling another popular Southern comfort food banana puddingOver the years, the Paschal brothers worked in the kitchen perfecting the recipe, adding a little bit of this and a little bit of that until they both said. This Is It' Exactly what if Is is a well-guarded secret. Robert Paschal died in 1997 and James, 84. has vowed never to tell. Featured here is Patti LaBelle’s recipe, which closely approximates the Southem-style peach cobbler.James Paschal still has a hand in the restaurant, though it has moved from its original digs to a more upscale site stiU in the heart of Atlanta's black community. Paschal's also has restaurants in terminals at Atlanta's Hartsfield-Jackson International Airport.Paschal knows hit recipe is the best, he said, because occasionally he slips Into other restaurants togive their cobblers a try. If there Is any doubt, his customer* many of whom have been eating his cobbler for decade* don't hesitate to let him know when the chef get* off track.If they don't get that taste. Paschal said, they don't have a problem raying. James, step out here a minute What's wrong with this *■ PATTI lAMlirS *(100# HACK COMUISix to eight servingsBaste double-crust piecrust (recipe below)i/i pounds medium peachn. peeled, pitted and cut -to V.inch *«I teaspoons cornstarch1 cupsupa*2 teaspoons fresh lemon juke'/ teaspoon ground cinnamon, plus more for crust4 tablespoons Butter, chilled and cut into small piecesi H together 1 Preheat oven to 400 degrees. Lightly butter an 8inch square baking dish 2. la a mediumi bowl, toss the peaches, cornstarch, sugar, lemon Juice and cinnamon. Fold In the butter Spoon half the peach mixture into the prepared baking dish J. On a lightly floured work surface, roll out the smaller disk of dough into an 8inch square. Place over the peaches In a baking dish Top with remaining peaches Roll out the larger disk of dough Into an 11-Inch square about X to X • Inch thick, trimming as needed Fit over top of the baking dish, letting the dough hang down the sides Gath£Asome of the dough and pinch p edge of the dish overhang onto theonto the topsides of the dish. Cut a few slits In the top of the dough Place the dish on a baking sheet lined with parchment paper to catch any drips 4 Bake 30 minutes, reduce to 375 degrees and hake about 10 minutes more, until juices are bubblir the top is golden brown.: with cinnamon Allow at least 15 minutes Serve warm or at room temperaturebubbling and Sprinkle top cobbler to sitBasic double-crust pie crust2 cups aH purpose flour1 teaspoon salt8 tablespoons begwt-flavored vegetable shortening. cNHed3 tablespoons unsahed butter, ctsied and cubed/ cup ke water ProcedureI. Sift the flour and salt into a medium bowl. Add the shortening and but ter and. using two butter knives or a pastry blender, cut into the flour until the mixture resemble* coarse crumbs with a few pea sued bits. Stirring with a fork, gradually add enough water until the mixture clumps together (you may need more or Iras water). Gather up the dough and divide into 2 thick disks, in one-third and two-third portions. If desired, wrap each disk In wax paper and refrigerate for up to one hour.Adapted from LaBelle Cuisine: Recipes to Sing About by Patti LaBelle
Newspaper Details
Marysville Appeal Democrat
Marysville, California, US
Wed, Aug 08, 2007
Page 30
Full Page
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Anonymous
WA, USA 23 Jun 2017
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