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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (June 21, 2017)
8 A SIUSLAW NEWS ❚ WEDNESDAY, JUNE 21, 2017 A dessert to please soul food devotees It’s time to get your Que on! Now open at the Pro Lumber parking lot (Maple and Highway 101 in Florence) Tuesday & Wednesday 11am till 4pm, Thursday - Saturday 8:30am to 4p 541-991-7053 Where good friends & great food come together! Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Soul food is beloved by many people across the globe. While certain main dishes garner the bulk of that love, soul food desserts, such as the following recipe for “Miss Ruthie’s Old-Fashioned Peach Cobbler” from Patty Pinner’s “Sweets: Soul Food Desserts & Memories” (Ten Speed Press) can complete a meal and keep friends and family coming back for more. MISS RUTHIE’S OLD-FASHIONED PEACH COBBLER Makes one 8-inch cobbler We’re the perfect wine store before your next culinary adventure. Light Breakfasts - Pastries - Sandwiches Salads - Provisions Wine by the Glass or Bottle Craft Beer - Coff ee - Tea - Sodas Open Daily 10am-5pm - Closed Monday 1300 Bay Street, Florence, OR • 541-590-3880 WaterfrontWineStore.com 1 8 2 1⁄4 1⁄2 1⁄2 1⁄8 1⁄2 1 unbaked double pie crust (see below) cups peeled and sliced fresh peaches cups granulated sugar cup all-purpose fl our teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground allspice cup (1 stick) unsalted butter, melted teaspoon vanilla extract Bring the peach mixture to a boil over medium heat. Decrease the heat to low and cook until the peaches are tender, about 10 minutes. Remove the mixture from the heat and add the butter. Roll out half of the pie pastry, then cut it into an 8-inch square. Spoon half of the peach mixture into the prepared dish. Cover the mixture with the pastry square. Bake 12 to 14 minutes, or until lightly browned. Take the dish out of the oven and spoon the remaining peach mixture over the baked pastry. Roll out the remaining pastry, then cut it into strips about an inch wide. Arrange the strips in a loose lattice pattern over the peach mixture. Bake an additional 15 to 20 minutes, or until browned. Remove from the oven. Serve warm. DOUBLE PIE CRUST 2 1⁄2 1 1 6 cups all-purpose fl our, sift ed teaspoon salt cup vegetable shortening, chilled egg, beaten tablespoons cold milk In a bowl, combine the fl our and salt. Cut the shortening into the dry ingredients with a fork or by pinching the shortening into the fl our mixture with your fi ngers. Th e result should be coarse crumbs and small clumps the size of peas. Add the egg and mix well. Add the milk 1 tablespoon at a time. Don’t be afraid to add more milk if necessary to achieve a dough that’s wet enough to form into a ball. Being careful not to overwork the dough, form the dough into a ball with your hands. Wrap the ball in plastic, then chill in the refrigerator for 30 minutes. Transfer the dough from the refrigerator to a lightly fl oured surface. Flatten the ball slightly and dust the top of it with fl our before rolling it out with a rolling pin. Divide the dough into two portions before rolling. Wine | Beer | Martinis | Small Plates | Seafood | Dessert Begin rolling at the center of the dough and work outward. 1297 Bay Street Florence • 541-997-1133 Roll the dough out into a circle about 4 inches wider than the pie pan it will be placed in. Preheat the oven to 475 F. Lightly butter an 8-inch square glass dish. Set it aside. Prepare the pasty for a double-crust pie. Set it aside. Combine the peaches, sugar, fl our, cinnamon, nutmeg, and allspice in a 4-quart Dutch oven. Allow the mixture to sit until the dry ingredients are dissolved and a syrup forms, about 15 minutes. Enjoy great food and good times. Early Dinners 4-6pm Tuesday - Friday Includes Glass of Wine O PEN D AILY 11 AM -C LOSE , C LOSED M ONDAY Happ y Ho 4-6pm ur Try one of our mouthwatering www.bridgewaterfi shhouse.com Salads or Sandwiches “A great treat before or after Golf!!” Open Daily for Lunch menu offered from 11-6pm Homemade Soup Daily Beer, Wine, Cocktails Surfside Restaurant & Lounge Daily Happy Hour 3-6pm Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Fe Featuring Feat atur urin ing g a cl clas classic assi sicc Northwest Nort No rthw hwes estt Cu Cuis Cuisine isin ine e ® ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR BLACKENED SALMON: Grilled, Poached, or Blackened SALMON CAESAR SALAD CHICKEN BREAST: Boneless, Skinless Breast of Chicken $13.95 2 Grilled Shrimp Skewers SHRIMP SKEWERS: All of the above are served with for dessert... Green Beans or Mixed and Steamed Veggies and a Shrimp Dinner Salad SNICKER OR PEANUT BUTTER PIE FOR $5.95 The Grill Restaurant & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Mo’s Mo’s Hi, Welcome Restaurant to NEW ITEMS Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce C.R.O.W is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® 541-997-8263 88416 1st Avenue Florence Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
