I am 23 years old but this year marks my first real Fourth of July.
You may be wondering what ‘real’ means. Well, in 2000 my family emigrated from my home country Venezuela to the United States. Fourteen years of paper work later, I am proud to say that I am celebrating my first Independence Day as an American citizen!
Much of the day will be the same as it’s been for the last 14 years, a combination of beach time, barbecuing, fireworks watching, and perhaps, even some Independence day shopping – this is America after all, and with any holiday come great sales.
Even so, it marks an opportunity to establish new traditions. Like any good Jew, I know that strongest traditions are couched in food – challah on Shabbat, apples and honey on Rosh Hashanah, and even hunger on Yom Kippur. With that in mind and knowing that stone fruit is in season, I decided to make plum cobbler. Patriotic reds and summery pinks stain the pie dough as the plums bake releasing their tangy flavor. This is the perfect dish to celebrate America, enjoy the fruits of the summer, and make a tradition in my now-American home.
Yield: one 9-inch round baking dish
1 cup sugar
1/2 cup margarine
1 cup all-purpose flour, sifted
1 teaspoon baking powder
6 to 8 plums or other stone fruit, halved and pitted
3 tablespoons of sugar
1 tablespoon cinnamon
1 lime, juiced
1) Pre-heat the oven to 350F. Grease and flour a 9-inch round baking dish.
2) In a mixer with a paddle attachment, cream the cup of sugar and margarine until they become light and fluffy.
3) Add one egg at a time, waiting for the first egg to mix in completely before adding the second.
4) Add the sifted flour and baking powder. Mix to combine and pour the batter into the prepared pan. Spread so that there is an even layer.
5) Place the plum halves in a circular pattern over the batter, skin side up. Don’t push the plums down into the batter - the dough will rise around the plums when baked.
6) Mix the 3 tablespoons sugar and cinnamon. Sprinkle the plums with the lime juice and the cinnamon sugar mixture. 7) Bake for 45 minutes or until a skewer comes out clean. Enjoy!
Nora Cohen is a Summer Intern at Hazon. She is pursuing her Masters in Food Studies at NYU and hopes to work in food policy. In her free time, you can find her baking, hosting dinners, painting with friends, or enjoying the sunshine in Central Park.