Another weekend gone already! Although, I can’t really complain. This was an especially relaxing weekend what with all the rain and cold weather we’re experiencing. It was perfect for cozying up, lighting candles, and streaming Netflix movies. Shrek and I barely left the house except to workout at the gym and pick up coffee and bagels each morning. Yet, we still managed to stay social by hosting a small dinner party on Saturday night. On the menu?

Cocktails:

• My Pearl Pomegranate vodka martinis were a huge hit!

Appetizers:

• Vegetable crudites, apple slices, cheese (Boursin and Trader Joes Blueberry goat cheese – yum!) crackers, chips, and cilantro & chive yogurt dip

Main:

• Grilled teriyaki salmon, field greens, pesto pasta, oven warmed bread with olive oil and vinegar

Dessert:

• Homemade mixed berry cobbler served hot out of the oven and a la mode with Hagen Daz Vanilla Bean ice cream.

Wines:

• We raised our glasses with 2 bottles of Zinfandel, 1 bottle of Pinot Noir, 1/2 bottle of Chardonnay, and 1/2 bottle of Port. Did I mention there were only 5 of us? Guess I should confess here that this was over a 6-hour period.

Following is the berry cobbler recipe I used. It is a personal favorite of mine from childhood and was a HUGE HIT with our guests! It is adapted from the Alice Bay Cookbook which was created by one of my neighbors on the island which I grew up. Please note that I halved everything since this particular recipe serves 12 as written. I would also cut back on the salt.

BERRIES:

1 ½ cups sugar
½ cup flour
1 teaspoon salt
8 cups mixed berries
3 tablespoons lemon juice
3 tablespoons butter

BISCUIT TOPPING

2 cups sifted flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
½ cup butter
2/3 cup milk
1 egg, slightly beaten

Instructions:

1. Preheat oven to 400 degrees
2. Mix together sugar, flour, salt, berries and lemon juice.
3. Pour into a 13 X 9 inch baking dish, and dot with butter.
4. Bake for 15 minutes, until hot and bubbly.
5. Meanwhile, make biscuit topping. Mix together sifted flour, baking powder, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles coarse cornmeal.
6. Add milk and beaten egg, and stir with a fork just until blended.
7. When blackberry mixture is hot and bubbly, remove from oven and spoon biscuit mixture on top in 10 or 12 dollops.
8. Return to oven for 20 minutes until biscuits are browned.
9. Allow to cool for at least 10 minutes before serving.
10. Top with ice cream or whipped cream.