Recipes from Blue Ribbon Kitchen’s Karri Perry

Recipes from Blue Ribbon Kitchen’s Karri Perry

Summer Lemon-Rosemary Potato Salad

  • 4 lbs. diced new potatoes- cooked until tender
  • 1 cup mayonnaise (Duke’s)
  • 1 tsp. salt
  • 1 tsp. coriander-ground
  • ½ tsp. celery seed
  • 2 tsp. finely chopped fresh rosemary
  • 2Tbs fresh lemon juice
  • 1 tsp. lemon zest
  • ½ cup chopped celery
  • ¼ cup sliced radishes
  • Black pepper to taste

Dice potatoes, boil until tender, drain and cool.

Finely slice the celery and radishes- set aside.

Mix together the mayonnaise, salt, spices, zest, rosemary and lemon juice.

In a large bowl, add the cooled, diced potatoes, sliced celery and radishes.  Add the mayonnaise mixture, gently stir and fold to coat the potatoes.

Cover and refrigerate for 3 hours, before serving.

Cherry Sugar Cookie Cobbler

Filling:

  • 4-5 cups mixed cherries (frozen mixed Michigan blend: Costco)
  • ¾ cup-1 cup granulated sugar(for a tart cobbler use ¾ cup sugar, for a sweeter cobbler use 1 cup of sugar)
  • 1 Tbs thickener (arrowroot or cornstarch)
  • 1/8  tsp almond extract

Sugar Cookie Topping:

  • 1 ½ cup all purpose flour
  • ¾ cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 stick (8 TBS) melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 Tablespoons + ½ tsp cinnamon mixed together for topping

Preheat oven to 375 degrees

Mix sugar, thickener and almond extract together and pour over frozen cherries.

Place cherry mixture into a large cast iron skillet or large casserole dish. Set-aside.

In a medium bowl, mix together the flour, sugar, salt, baking powder, and zest.  Add the melted butter, vanilla extract and egg.  Mix until it forms a thick batter.

Drop spoonfuls of the sugar cookie mixture onto the cherries, covering the surface evenly.  Sprinkle the cookie dough topping with the cinnamon/sugar mixture.

Bake in a 375 degree oven for 40-45 minutes or until the cookie topping is golden and the cherries are bubbling throughout.

Serve warm with a scoop of vanilla ice cream.