In A Nutshell

This is the whiskey version of the  Gin Tin Tin . I can't help but notice that the blog is becoming very drink-heavy.... it must be the pandemic.... 2 oz. whiskey 1 oz. fresh lemon juice* 1 oz. red wine syrup l Luxardo cherry orange peel or lemon peel or both- rub on the rim of the glass first Shake with ice and pour over ice or serve straight up. *always fresh- never the bottled stuff Red Wine Syrup: equal parts red wine and sugar, stirred over low heat just until sugar is dissolved; cooled

I realize that cobbler recipes are a dime a dozen; I have made many different recipes and find there is some little issue each time: watery filling, stodgy biscuits, dull flavor etc. This time I wed two recipes- the filling from Joanne Chang's book Pastry Love and a really good cobbler biscuit recipe from the NYT Cooking section.  I thought I should note it here for my own sake so that I'm not fishing out two different recipes (and trying to remember which two were the best combo) each time I make cobbler. For the filling: 1000 g (8 cups) blueberries 1 1/2 lbs (680 g) peaches, sliced unpeeled 3/4 cup sugar 4 T cornstarch zest from 1 lemon In a medium saucepan, combine half the blueberries, all the peaches, sugar, zest and cornstarch. Cook over medium heat for about 5 minutes until the juice released is nice and purple and looks like a thickened pie filling. Add the remaining blueberries and put it into a 13 x 9 ceramic baking dish. Preheat oven to 350º. For the b...