YOUR RECIPE FOR CONVECTION COOKING!
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Berry Peach Cobbler with Shortcake Topping
This cobbler uses a wonderful combination of summer fruits, peaches and blackberries; however, you can easily vary the fruits to suit your taste. What really makes this cobbler a standout is the short cake topping which absorbs the flavors of the fruit and pairs perfectly with ice cream.
Once the fruit is chopped and combined in an oven baking dish it takes about 10 minutes to make the topping, however baking time for the cobbler will be 40 - 45 minutes. This is not a fussy dessert, it cooks perfectly at 350° (176 C) in the Convection or Convection Bake mode so if you are baking some chicken pieces or meatloaf, roasting vegetables or fish you can add it to the oven to cook together with those other foods.
If you are cooking multiple dishes simultaneously, as it is shown in my video where I bake an Italian Meatloaf, bake the cobbler in the upper portion of the oven to ensure the shortcake topping bakes through. If you are only baking the cobbler then bake it in the center of the oven.
5 ripe peaches, sliced
2 cups fresh blackberries, strawberries or blueberries
¼ cup sugar
½ tsp ground cinnamon
1 ½ cups all purpose flour
4 tbsp sugar
1 ½ tsp baking powder
½ tsp salt
1 cup chilled whipping cream
1 large egg
1 tsp vanilla extract
Arrange the oven racks to accommodate all the pans you will be cooking with.
Heat the oven in the Convection mode or Convection Bake mode 350° (176 C) if baking multiple items (a convection meal, for instance).
Slice the peaches and place in a 9x13” oven safe baking dish. Fold the blackberries into the peaches and sprinkle with ¼ cup of sugar.
To make the topping, sift the flour, baking powder, sugar and salt into a medium sized bowl. Whisk the cream, egg and vanilla in a small bowl to blend then add to the flour mixture and stir to form a soft dough.
Drop the dough in mounds over the fruit and sprinkle a little sugar over the dough. Bake for 40 - 45 minutes until the shortcakes are golden.
WATCH RELATED VIDEO
Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.