On the south side of my town there’s a butcher shop cum lunch counter that features different entrees each day of the week. It is a haven to southern comfort foods and on Fridays we used to go there to pickup meatloaf and mashed potatoes with cornbread and okra (or greens) for lunch. Used to because it was very rich and easily enough for two meals if you could restrain yourself.
We weren’t very good at restraint.
You had to go early–if you waited too much past noon to swing by they might be out of meatloaf for the day and you’d have to settle for fried chicken or some such. And if you were really lucky they’d have some containers of peach cobbler still.
We used to say that it was so rich it might kill you, but at least you’d die with a smile on your face.
Let me just revel in the memory of it for a moment, okay?
Since peaches are naturally high in fructose (which makes them high-FODMAP) and the doughy topping is, of course, full of wheat (another high-FODMAP ingredient), the peach cobbler from Early’s Kitchen is not something I’m likely to be savoring again any time soon. But in the spirit of Peach Cobbler Day, April 13, I thought I’d concoct a spirited version of the delectable summertime dessert instead.
Early Summer Peach
1 oz Whipped Cream Vodka
1 oz Pineapple Juce
3/4 oz Peach Schnapps
1/2 oz Cranberry Juice
1/4 oz Butterscotch Schnapps
Combine all ingredients over ice and stir until combined. Not too vigorously, think of it like a lazy summer Sunday afternoon and you’ll get it juuust right. Serve over ice in a low-ball or old fashioned glass.
I could have used peach nectar, true, but the point wasn’t to emulate biting into a ripe peach, it was to inspire the flavor of dipping into a gooey, sticky-sweet bowl of peach cobbler, maybe with a little ice cream on top. That’s what this combination does, quite handily. True, I added the bit of cranberry juice primarily for color, but the little bit of tartness doesn’t go amiss, either.
Whether you celebrate with the real thing or a cocktail version, celebrate something this weekend, okay?