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This post is sponsored by Dietz & Watson. All opinions are my own.
I’ll confess, the past month I have been absolutely spoiled rotten when it’s come to food. Dietz & Watson is officially in St. Louis and they are ready to hit your taste buds with the help of Dierbergs School of Cooking. Now I’ll have taken you back a couple of weeks to where it all began. I was invited to one of my favorite restaurants, Sidney Street Cafe, and chef Kevin Nashan created an over the top menu. It was a tasting menu I could eat every day.
Now if you’re not familiar with Dietz & Watson, they are a family own premium meats and artisan cheeses cheese company that has been in business 80 years. If you live on the east coast, you’re likely seeing them in your local deli, but they are just now hitting St. Louis and into Dierbergs stores. I’ve had the opportunity to try so many of their products that it’s hard for me to choose just one thing I love. Hattie will tell you she loves the mozzarella wrapped in pepperoni.
Let’s get back to the fun. After we had the amazing dinner, a couple of weeks later we headed to the Dierbergs School of Cooking and prepared some of those same inspired meals and got the recipes to take home! I always love it when I can recreate a restaurant-style recipe at home, so this was right up my alley.
All of these recipes were inspired by Kevin Nashan’s menu, and Chef Christie Maggi gave us great information as she prepared these recipes in the kitchen.
Here are the courses we got to enjoy.
Baby Swiss Hush Puppies with Green Goddess Dressing
Roasted Scallops & Hot Salame Panino on Gnuddi & Pickled Broccoli with Brown Butter Vinaigrette
Southern Fried Chicken with Homemade Tator Tots, Bone Marrow Aïoli, & Kohlrabi Slaw
Peach & Apple Cobbler with Cheddar & Butterscotch Ice Cream
Are you drooling over the food too? Well, you’re in luck because you can take you very own cooking class at Dierberg’s School of Cooking! Dietz & Watson is offering the A Little Bit of Southern and an International Stylecooking classes at their cooking school. The classes are filling up quickly, so grab a seat!
The great thing about the class is that they gave me all the recipes to take home and make myself. I was able to easily recreate the Peach & Apple Cobbler with Dietz & Watson Cheddar Cheese at home. I love the little flecks of cheddar all throughout the crumb topping! The recipe is for a large baking dish, but I opted for ramekins. Personal sized desserts are always my favorite!
Thank you to Dietz & Watson for a truly memorable experience and making me feel apart of the family. Be sure to sign up for a can’t miss cooking class!
Print Recipe
Quick and delicious seasonal apple and peach cobbler with Dietz & Watson Cheddar Cheese.
| Cuisine | Dessert |
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings | People |
Ingredients
- 8 Peaches Peeled, Pitted and Cubed
- 3 Apples Peeled, Cored and Cubed
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/4 TSP Cinnamon
- 3 TBSP Cornstarch
- 1 TBSP Lemon Juice
Crumb Topping
- 1 Cup Flour
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1 TSP Baking Powder
- 1/2 TSP Salt
- 1/2 Cup
- 4 OZ
Ingredients
Crumb Topping
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Instructions
Filling
Combine all filling ingredients in a large bowl and toss to mis well. Place in a baking dish and bake at 400 for 5 minutes.
Topping
Place all crumb ingredients in mixing bow and mix at low speed until all ingredients appear to be crumbly. Sprinkle topping evenly over the fruit, and bake for 15-20 minutes.
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Comments
Norma Griinke saysI love prach cobbler. Ben & Jerry’s used to have peach cobbler ice cream but it has been discontinued.
I am looking for a deep dish sweet potato cobbler that my Grandmother used to make.
She boiled the sweet potatoes. Then she rolled her crust thin.
Starting w peaches in the bottom of a large, deep baking dish she put in sweet potatoes, then a layer of dough, more potatoes, ending with a solid crust on top or one that was in lattice form. I assume she put the seasonings in while boiling the potatoes. Then as it baked she would raise a tiny piece of the top crust to see if it needed more juice. She would add it from the water the potatoes had been boiled in.
Since it was a common recipe on that side of my family 60 years ago, I am now dismayed, having come back to northern Alabama not to be able to find anyone else who had sweet potato cobbler.
Do you have a chef who could come up with a recipe?Reply
