Sherry Cobbler Recipes

Steps:

• Put sugar and water into a cocktail shaker and stir to dissolve. Add orange slices to the shaker and pour in sherry. Fill with ice, shake well, and strain into a tall glass full of crushed ice. Garnish with seasonal berries and a fresh slice of orange.

Steps:

• In a mixing glass or cocktail shaker, add the lemon, orange, and simple syrup, and muddle. Add the sherry, fill with ice, and shake. Finely strain into a Collins glass over crushed ice. Top up with additional crushed ice and garnish like there's no tomorrow.

Steps:

• Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
• Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.

Steps:

• Fill a large (about 9-ounce) goblet two-thirds full with crushed ice. Add sugar, orange juice, and sherry. Decorate with fruit and a sprig of mint, if you like.

Steps:

• Set oven to 400 degrees (oven rack to second-lowest position).
• Butter a 9-inch glass baking dish.
• To make filling: cook all the filling ingredients in a 2-quart heavy saucepan over medium heat, stirring occasionally until the sugar begins to dissolve (about 3-4 minutes).
• Spoon the filling into prepared baking dish.
• To make the topping: in a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
• Blend in the cold butter using your fingertips or a pastry blender until mixture resembles coarse meal.
• Stir in buttermilk with a fork JUST until combined (do not overmix!).
• Drop the dough in mounds over the filling, leaving space between the mounds.
• Lightly sprinkle sugar over the dough.
• Bake for about 25-30 minutes, or until the topping id golden brown and the fruit is bubbling.
• Cool slightly and serve warm.

Steps:

• Put the fruit in the bottom of a cocktail shaker and bruise it with a muddler or the end of a bar spoon to release some of the juice. Add the sherry and sugar syrup if using.
• Fill the shaker with ice and shake hard. This will extract more juices from the fruit and dilute the drink.
• Strain into a highball glass, filled with fresh ice and garnish with a slice of orange or lemon and a piece of pineapple.