OYO Bourbon Maple Peach Cobbler
There’s no doubt Middle West Spirits’ Bourbon Barrel-aged Ohio Maple Syrup would steal the show at your next breakfast gathering, but it just might be the best thing you can bring to a BBQ as well. Made from the good stuff– 100% Pure Grade A Dark Ohio Maple Syrup– this amber-colored liquid gold is aged in freshly emptied OYO Bourbon and Whiskey barrels until it sufficiently soaks up notes of smoked oak, vanilla, and bourbon.
Use the syrup as a glaze on salmon or sides like carrots and sweet potatoes, or use it to replace the sugar in your favorite dessert recipe to add a pleasant surprise of flavor depth (½ cup white sugar = ¼ cup syrup).
Here’s a simple one to get you started:
Time: 15 minutes to prep, 1 hour to bake. Serves 8
• 7×11 baking pan
• Metal bowl and whisk, or metal bowl from stand mixer
• 8 peaches (about 2 1/2 pounds), peeled and cut into 1/2-inch- thick
wedges or chunks
• ¼ cup + 3 tablespoons OYO bourbon barrel-aged maple syrup
• ¼ cup chopped pecans
• 2 tablespoons cornstarch
• 1 + ¼ cups all-purpose flour
• ¼ cup granulated sugar
• 6 tablespoons cold unsalted butter, cut into
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ⅔ cup heavy cream
Whipped cream topping INGREDIENTS:
• 1 cup heavy cream
• 1 tablespoon OYO bourbon barrel-aged maple syrup
• (optional) 8 mint leaves + whole pecans for topping
1. Preheat oven to 350° F. In a large bowl, toss the peaches with ¼ cup maple syrup, corn starch, and pecans, then transfer to a 7 x 11 inch baking dish.
2. In a food processor, combine the flour, ¼ cup sugar, butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened. Drop spoonfuls of the batter onto the peach mixture. Add one teaspoon of maple syrup to the top of each spoonful of batter.
3. Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, about 50 to 60 minutes.
4. While cobbler is cooling, stick the metal bowl in the freezer for 10 minutes. Remove, then add the one cup of heavy cream and beat it with the whisk attachment on high, or as fast as you can with a whisk. When it is almost finished becoming whipped cream, add the one tablespoon of syrup. Keep whipped cream in the freezer until ready to serve.
5. Serving suggestion: I like to serve the cobbler while it’s still warm, and make sure that everyone gets a biscuit. I add a scoop of whipped cream, then top with a whole pecan and mint leaf. I tried adding another drizzle of the maple syrup but it knocked the dish into the too sweet zone for me (and I was eating spoonfuls of the syrup while cooking so I feel like this is saying something) but totally up to you! Live your truth, ya know?
Peeling peaches ain’t exactly peachy. Here’s a tip:
Using a paring knife, pierce the skin of the peach from top to bottom while rotating the fruit in your hand, then repeat on other side of the peach. Place the knife at the top of the peach and grab the skin from one section, and then pull in a downwards motion to remove, then repeat. Voila! You’re a peach-peeling pro!
SNO-OH brings southern treat north
“The Malone Sisters” sounds like an Irish-girl gang movie; however, it couldn’t be farther from the truth. Instead of ruling the city with fists of Éire fury, Amber, Kayla, and Ashley are looking to conquer with a sweet, summer, treat. Together, they run the SNO-OH dessert pop-up and cart.
Snoballs are a traditional New Orleans treat; grabbing one—at Hansen’s preferably—while in the Crescent City is akin to stopping Jeni’s Splendid while on vacay here in Columbus. SNO-OH has been sharing this chilly treat with the city for a little over a year now. On this particular Saturday morning, the trio has set up at the Made Local Marketplace in Polaris Fashion Place.
Snoballs are not to be confused with snow cones. “The ice is a much finer shave, right off the block,” Ashley explained, nodding towards their shaved ice machine, “so it absorbs the syrup, it doesn’t all go to the bottom.” The ice itself is soft and fluffy, like fresh fallen snow, not like wee shards of pebbley ice. Introduced to the snoball while living in New Orleans, Amber and Kayla lassoed in Ashley and together they went all in on SNO-OH. “I trusted them,” said Ashley. “The first time I had a snoball was in my sister’s kitchen!”
As sisters often do, the three tell the story of the SNO-OH light bulb moment by finishing each others’ sentences and speaking as one. “It’s a weird story…we were driving to our grandma’s funeral in Southern Ohio and we were in an area where there was no phone service…We were talking about how much we wanted a snoball and someone said, We should start a food truck! By the end of the drive, we had a name and logo.”
All three have full-time jobs. “This is just for us,” said Ashley. Their mom owns her own business, so being an entrepreneur runs in the family. “Our dad said, ‘what made you think you work together in a 10 foot truck?’” grinned Amber. “He was surprised and happy we made it work…we all talked about it and did it.”
Kayla is the one who likes to play around with the syrup flavors. “I’m still learning,” she said. “Our house flavor right now is Summer Snow, pineapple lemonade.” The stand also has a featured snoball, “You Know Nothing Jon Snoball” featuring vanilla syrup with a blood-red streak of cherry. Other flavors include pineapple habañero, pistachio, buttercream, grape, and creamsicle. All can be ordered with a splash of sweet condensed milk to give the treat a smooth, creamy texture. There are little pots of black and habanero salts to create that sweet/salty contrast that shakes up the palate.
“People from, or who have visited New Orleans love it,” said Amber. “We want Columbus to open its arms to this summer treat.”
At one of the sisters’ first event, their father took one look at the long line and commented, “I think this’ll be okay.”
Check up on SNO-OH’s whereabouts by following them on Instagram as sno_oh, on facebook as SNO-OH, or the web, sno-oh.com.
A Cake By Any Other Name
“Have you tried That Cake?”
After a few rounds of the Abbot & Costello dessert battle, it turns out “that cake” is a cake so good, it defies all attempts at naming. Seeking out this label-busting confection at J Hot Fish in Old Towne East, owner KC Edwards charmingly shrugs and smiles all the way up to his eyes, “It’s just That Cake, it’s that good.” Our conversation has drawn attention amongst the diners lining up to order platters of fried perch, tilapia, or walleye, and soon Edwards is handing out samples of the mysterious cake. The phone ringing for take-out order is suddenly the only sound in the room as everyone tastes the cake.
“Oh my goodness,” exclaims one woman. “This is really good,” says another. And it is. It’s delicious. Not everyone wants a cold treat in the summer, sometimes simple and delicious is the desire. And That Cake fits the bill. A pound cake, buttery in its simplicity, and zippy with lemon and pecan crunch; but it’s really the texture – there’s a softness and a melty-ness to the slice that speaks of lazy days and lemonade, and grandma’s modest gift of cake.
As the colorful artwork of Edwards’ mom surround us, he explains that the “J” in J Hot Fish is after his daughter, Jae. There is also a wall of exuberant fish drawings. “When a child comes in, I first give ‘em a drink,” said Edwards as he surveyed the artwork, “and then they have to give me a fish.”
J Hot Fish isn’t just about feeding the growing line of people, it’s about creating community. People are lured in by the fried fish expertise and wowed by That Cake, but they come back for the feel the friendship and welcoming service. And nothing says summer better than fast friends and fresh food.
J Hot Fish is located at 1117 Oak St. Follow them on facebook for hours and specials.
Couples come back from their honeymoon with a lot of things—photos, souvenirs, maybe even the gestating next generation, but it’s not often that they come back with a business plan. Yet that’s exactly the story behind Simply Rolled Ice Cream.
“The whole concept started last November when my wife and I traveled to Thailand on our honeymoon,” said Zach Sanders. “While walking through a local market, we saw a street vendor create fresh, made -to-order ice cream. We had seen this concept on youtube, but to see the process from start to finish in person was so exciting and unique. As soon as we saw the vendor roll the ice cream into little rolls, we instantly became inspired to bring this concept back to Columbus and add our own unique twist.”
“Simply Rolled started the moment we were handed that ice cream cup,” he said.
In just a few short months after returning home, January found the Sanderses deep into Simply Rolled, with their first pop-up landing in May at Mikey’s Late Night Slice.
Many, including the couple, in the U.S. first learned about the Thai street treat of rolled ice cream through the ubiquitous YouTube videos. Wet ingredients are poured onto a really, really, like, really cold griddle-esque apparatus and then through quick flicks of the wrist, the now frozen ice cream is rolled and served. “I actually picked up the rolling process pretty quickly, but the hardest part was getting our ice cream base just right. The only ingredient they told us they used was milk, so the rest was up to us to figure out. When we got back, we tried several different recipes and finally came up with an ice cream base that is simple, tastes great, and was free of emulsifiers and eggs.”
“The way our process works is we use an advanced cold plate that chills below -10 degrees,” he explained. “We pour our ice cream base onto the plate and add our customers choice of toppings. We chop and mix it all together and then spread the mixture across the frozen plate. Finally we roll the ice cream into little rolls, top and serve as ordered. Since we have started customers have come up with some creative and awesome custom rolls.”
Be creative with your roll-up at ComFest. To find other places the cart will be hanging out, follow the pair on facebook, Simply Rolled Ice Cream.