Good evening Groupthink,

As some of you may recall, a while back I started a couple of batches of cherry brandy and cherry rum.
http://www.seriouseats.com/recipes/2012/0…

Well, the batches are finished infusing now, and I was left with a rather substantial amount of boozy cherries that I wasn't sure what to do with.

Tonight I decided to turn some of them into a cobbler. I couldn't find my regular cobbler recipe, and decided to use the Appalachian Mountain Pudding recipe from the Extending the Table cookbook. This version had me melt the butter in the pan and then pour the batter on top. This seems to have made things more buttery than with other cobbler recipes I have used.

http://cheftomcooks.com/forum/post5726…

It turned out awesome. Only now I have a 9 by 13 pan of cobbler, and just me to eat it. Mr. Ivriniel was sick this weekend and is only just starting to get back on solid food.