It’s that time of year again…Porkfest! Our good friends at IPB Eats hosted their 3rd annual Porkfest this Labor Day Weekend. It was porktastic. Guests did bring some contributions and I chose to bring dessert and also a cole slaw. I’ve lately been making some coleslaws and finding them very yummy. For this one I used about a half a green cabbage, three carrots, and a Pink Lady apple. I sent them all through my food processor so they were nicely shredded. For a dressing I whisked together white wine vinegar, mayonnaise, sugar, and poppy seeds. Not too much mayo, mind you. I wanted it fresh and zingy, not really creamy. It was great alongside or, as I prefer, atop our pulled pork sandwiches. (Last week I made the same thing, but added raisins and it was very delicious.)
For dessert I had a bunch of beautiful fresh Jersey peaches, which I turned into a Ginger-Peach Cobbler. The recipe called for ground ginger in the cobbler topping, and I carried that along by serving it with fresh whipped cream into which I folded some crystallized ginger. I got the recipe from Sweet Treats by Mary Engelbreit, a gift some years ago. You’d think “Hmm…a cookbook from an illustrator? Isn’t it all about the drawings and cutesiness?” But really, it has excellent dessert recipes in it, especially the pies.