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By Steven Siler

 

This past Wednesday evening, Tryon was invaded…by the U.S. Army, no less. Granted, they were armed with trumpets, pianos, saxophones, and the like, but make no mistake, the 100th Army Band brought to bear an overwhelming force of musical prowess, laser precision, and soaring vocals. 

But what does the Band of the Century have in common with a food column in Tryon, North Carolina? Well, first of all, the 100th Infantry Band was first commissioned at Fort Jackson, North Carolina, in 1943 (although now out of Fort Knox, Kentucky), in the middle of World War II. So this was a homecoming of sorts. But the real reason harkens back to Napoleon Bonaparte, who famously said, “An Army marches on its stomach.” What was a truism 200 years ago is still pertinent today.

The concert was performed at Rogers Park, directly across from the Tryon Fire Department. And yours truly was tasked with the pre-concert meal for these Soldiers of Swing. No pressure there. My marching orders were clear: showcase that famous Tryon hospitality, but above all, give these troops a meal with that special seasoning…appreciation. My plan was to cook like I would for my firefighters, but with double the portions.

Well, good readers, the sitreps are in, and I can report that it was Mission Accomplished. Perhaps less with the quality and more with the quantity, but by their own admission, their previous concert was preceded by boxes of God’s Chicken. And to enjoy a home (i.e., station 27) cooked feast of prime rib, roast chicken, and all the fixings seems to hit home. However, the one item that received the most comments, and was apparently the most appreciated, was the dessert. A simple marriage of local peaches and pecans in a cobbler, with good Kentucky bourbon-whipped cream to top.

If an army truly does march on its stomach, I hope that the 100th does so with the best we could muster. And for those here at home who might want to showcase some of our orchards’ best, I offer the following. Just don’t skimp on the bourbon…those Kentuckians deserve no less.

 

Ginger Pecan Peach Cobbler

 

Ingredients for the filling:

6 medium peaches, peeled and sliced (about 4 cups)

1/4 cup granulated sugar

juice of 1 medium lemon (about 2 tablespoons)

1 tablespoon cornstarch

1/4 teaspoon grated fresh ginger*

Ingredients for the topping:

1 & 1/2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 teaspoon baking powder

pinch of salt

1/4 cup unsalted butter, cold and cut into 1/2-inch cubes

1/4 cup milk

1/2 cup chopped pecans

turbinado sugar

For the Bourbon whipped cream:

2 cups of heavy whipping cream

¾ cup powdered sugar

⅓ cup of bourbon

1 Tbsp vanilla extract

Instructions:

To make the filling:

Preheat oven to 375°F.

Combine the peaches, sugar, lemon juice, cornstarch, and ginger in a large bowl. Set aside while you make the topping.

To make the topping:

Combine the flour, brown sugar, baking powder, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until the largest pieces of butter are about the size of large peas.

Add the milk, about a tablespoon at a time, mixing just until the mixture forms crumbs. Gently mix in the pecans.

To make the Bourbon whipped cream, combine heavy whipping cream, powdered sugar, vanilla and bourbon in a food processor. Process until thick.

To assemble, transfer the peach mixture to a 2-quart baking dish.

Drop the topping by tablespoonfuls over the peach mixture. Sprinkle with turbinado sugar or sanding sugar.

Place the baking dish on a lined, rimmed baking sheet to catch any spills. Bake 40 to 45 minutes, or until the topping is lightly browned and the filling is bubbly.

Serve warm or at room temperature with ice cream or sweetened whipped cream.

Feel free to adjust the amount of ginger to your taste. This amount gives the cobbler a nice flavor but isn’t too bold.

 

Steven Siler is the public information officer for the Tryon Fire Department, a chef and author, and a general raconteur. He can be reached at swsfiremedic@gmail.com