The peach cobbler Obama had to plug

(A peach cobbler from Dixie Kitchen and Bait Shop in Chicago/Associated Press photos)

Today is cause to celebrate — Barack Obama will become the 44th president of the United States. He certainly has his work cut out for himself, and us, as this country struggles to pull itself out of dire economic straits, war and social ills too numerous to list.

But America can be fixed, and hopefully, he is the man to set us on the right path.

In honor of our new President, and because this is a blog about food, after all, here is a little story and recipe from J.M. Hirsch, Associated Press food writer, for a peach cobbler served at a diner in Obama's Chicago neighborhood that he raved about during a one-time gig as a food critic on a public television restaurant review show seven years ago.

“I do have to put in a plug for their peach cobbler, which people tend to gobble up pretty good,” Obama said of the dessert at Dixie Kitchen and Bait Shop.

That 2001 episode of “Check Please!” never aired, but with interest in all things Obama surging, the tapes recently resurfaced — and Dixie Kitchen owner Carol Andresen is loving the attention.

“It’s a wonderful burst,” she said. “Even though I knew this film was in the can and had been in the can for eight years, I was hoping that it would show up at some point.”

Andresen said the Obamas were regulars and the president’s favorite dessert was the cobbler.

Unlike most cobblers, which often have crumb or biscuit toppings, the Dixie Kitchen cobbler is topped with a woven pastry crust, which is made daily at the restaurant. At the restaurant, the cobbler is served with whipped cream, but Andresen said vanilla ice cream is nice, too.

Dixie Kitchen and Bait Shop Peach Cobbler

Start to finish: 11⁄2 hours (30 minutes active)
Servings: 10

For the filling:

1. 15 cups frozen peaches (about seven 10-ounce bags), thawed and drained
2. 11⁄2 cups granulated sugar
3. 1⁄4 cup packed brown sugar
4. 3 tablespoons all-purpose flour
5. 1⁄2 rounded teaspoon cinnamon
6. 1⁄2 teaspoon nutmeg
7. 3⁄4 cup peach juice (the juice drained from the frozen peaches is fine)
8. 1⁄4 cup (1⁄2 stick) butter, cut into small pieces
9. For the crust:
10. 2 cups all-purpose flour
11. 1 teaspoon salt
12. 2⁄3 cup Crisco shortening
13. 1⁄4 cup (1⁄2 stick) butter, cut into small pieces
14. 1⁄3 to 1⁄2 cup ice water
    

• Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
• To make the filling, arrange the peaches in an even layer in the prepared baking pan. Set aside.
• In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside.
• To make the crust, in a medium bowl, whisk together the flour and salt. Add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.
• Slowly add the water, adding enough and mixing only until the dough holds together. Do not overmix.
• Place the dough between 2 sheets of parchment paper. Roll out the dough into a rectangle slightly large than the baking pan and about 1⁄4 inch thick.
• Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler (this is the method preferred by Andresen).
• For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan.
• Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving.
  

(Recipe adapted from the Dixie Kitchen and Bait Shop in Chicago)