With Thanksgiving just around the corner, I decided to dip back into my Seek Satiation Archives and dig up this recipe for Cranberry Cobbler!
I’ve made this a multitude of times between Halloween and New Year’s. At Thanksgivings of yesteryears, this has been a hit! According to my original blog post, I mention how my two younger cousins – both in their mid-teens at the time – loved this the first time I made it, and that was nothing short of a holiday miracle. Ha!
As you can see in the recipe notes below, this ain’t an original by any means: It’s a recipe from the Domestic Diva herself, Martha Stewart. (Or, perhaps, more realistically, some recipe developers on her team. Haaa.)
This recipe is a dream to make! Incredibly simple, and the sweet buttery cake is a perfect match for the tangy juicy bursts of whole cranberries peppered throughout.
This definitely is not a cobbler in the traditional sense – think stewed fruit topped with soft biscuits. But, it’s an autumnal that’s wholly satisfying, no matter what you call it.
Some photos of this cobbler from Thanksgiving in 2016, when I originally posted this recipe. It looks like it was a chillier Thanksgiving. Boy, I may not be a huge fan of Thanksgiving – I’ll be 100% honest here, HA! – but I do love being home in Connecticut for these late year holidays in general. I can almost smell this cobbler baking in my parents’ stove by just looking at this first photo…
1.) Preheat oven to 350°F. Butter or grease a round 10″ pan and set aside.
2.) Sift together flour, baking powder, and salt into a large bowl. Mix in 3/4 cup sugar.
3.) In a separate large bowl, whisk together milk and egg. Once combined, slowly stream in melted butter and whisk. Pour wet mixture into dry mixture and fold together to form cake batter. Pour batter into prepared pan.
4.) In a small bowl, combine cranberries, water, 2 tablespoons sugar, and cinnamon. Gently dot the top of the cake batter with the cranberries until the surface is evenly covered; do not press the cranberries into the batter.
5.) Place in oven and bake for 30 minutes or until cake is springy to the touch. Remove, place on cooling rack, and cool for 15 minutes before serving.
Many years ago, when I first visited ROKC months after it opened, I was greeted to an intimate and unique dining experience. Set down a short flight of relatively nondescript stairs slightly beneath street level on Broadway in West Harlem…I walked right past it that first time! Ha! But once I turned around and descended the stairs, I settled in for one of a few stellar ROKC experiences. Admittedly, I’ve probably consumed more cocktails there than their ramen over the years, but to each their own. 😉
As many of my followers know, I am immunocompromised – I had my spleen removed in 2008. Good times! – and have been playing it extra safe during this pandemic. For a person that loves her restaurants and supporting her favorite food & drink businesses, it’s been a challenge for me to not enjoy my usual haunts. Since my followers are also aware that I work in Infection Control at a major NYC hospital and know COVID numbers a little too intimately nowadays (!), I avoid virtually all dining at restaurants that are opened, both outdoor and indoor. Luckily, I love to cook, but I would be lying if I didn’t say I miss a night out or a weekend afternoon at a nice cafe. Still, I have been taking advantage of take-out and delivery around my neighborhood more than ever, because I want to support our local businesses and…some nights, i just don’t have the energy to even microwave a frozen entree after a 10+ hour work day.
ROKC has recently reopened after a brief hiatus, and I am so happy I am able to enjoy their extraordinary meals and one – of – a – kind cocktails in the comfort of my own home. A peek at their menu left me weak in the knees and eager to indulge! Let me share my take-home experience with ROKC.
Food at ROKC
For starters, I went with the Pork Bun. It’s tried, true, and comforting. The texture of their bao is always pillowy and this was no exception. The pork belly shredded perfectly with each bite, with the homemade tartar sauce giving it the perfect extra zing. Though usually one for their Kyoto Bowl when I have eaten in-house – classic with the pork belly, bamboo shoots, and jammy egg – I opted to order their Sapporo for a change, a chicken-based ramen with corn, scallions, red pepper, black pepper, butter, and bean sprouts. This chicken-miso broth was as silky and luxurious as any tonkotsu broth I’ve ever had. The Sapporo – thankfully! – was not overwhelmingly salty, which is always a big minus in my book yet is an issue with far too many NYC-area ramen spots, in my opinion. ROKC flavors their ramen perfectly, and it’s one of the few ramen spots that doesn’t leave me feeling overly-full. Who can relate to having a little too much broth left in the bowl after you’ve finished, leaving you feeling a little guilty? Trust me, not a drop remains in the bowl when I’m finished with ROKC ramen.
Please forgive my styling skills in my ramen photos, as that isn’t my strongest suite, but all that matters is that it tasted amazing!
Cocktails at ROKC
An upside to this pandemic – I say that with my tongue firmly in my cheek – is that many establishments have been able to sell alcohol with take-out and delivery orders. Fantastic, because the cocktail menu at ROKC has always set a high bar. Even at home, I am impressed with their attention to detail: I ordered the Japanese Old Fashioned, and I was sent home with a large ice cube and decorative orange peel; I ordered the Flower – with lavender Japanese barley vodka, elderflower, and cranberry – and I was sent home with the most delicate small bouquet of dried flowers to decorate my drink with. That attention to detail had me FLOORED. The bottles ROKC uses for take-home cocktails are small and hardy; one of the bottles fell out of my paper delivery bag that was slightly rain-soaked the night I picked up this order, but it held strong against the sidewalk outside of the 103rd Street 1 Train Station! *phew*
This was my first time trying either of these two cocktails – I’ve tried other cocktails in-house before, Smoke being a favorite – and of course I was not disappointed! I’ll never turn down an Old Fashioned of any sort – I have become a brown liquor appreciator as the years go on – nor will I ever turn down fragrant calming lavender in my drinks; in addition, I love the tang of cranberry, especially in the autumn. Both are perfect for a chilly autumn evening at home, thought I wouldn’t sleep on any of the warm cocktails on their menu for my next order, such as the Apple, Choco + Mint, or – for post 9 p.m. orders – the Nightcap.
As we roll into the autumn and winter, more of us will likely start coming back home to eat again, with the temperatures getting colder and the prevalence of COVID cases rising. Please continue to support your favorite spots with take-out orders during this time, as I – and we! – want everyone to thrive business-wise. I cannot suggest take-out from ROKC highly enough, with their consistently great meals and cocktails. Set the mood at your apartment, and enjoy!
To order for delivery in the Harlem Area or for pick-up, click here for their Grub Hub site! They are located at 3452 Broadway in West Harlem. As permissions for outdoor and indoor dining allow – depending when you read this post! – there is limited indoor and outdoor seating available. Just remember to be mindful of safety restrictions, keep your masks on when not actively eating or drinking, and tip WELL. Stay SAFE, y’all! ❤️
Note: This meal from ROKC was complementary, and I provided additional cash tip to staff for their hard work in preparing this meal. As always, all opinions are my own. Thank you for this fantastic meal!
I am not a coffee drinker, which is a slap in the face to many. *gasp* I have nothing against the taste, as I love a good scoop of coffee ice cream, and I find the aroma absolutely intoxicating. That being said, caffeine and I are not always simpatico, and the caffeine in coffee affects my nerves in the worst way. One day, many years ago, I was exhausted. A friend suggested I take a little of her cold brew to perk me up. “The taste is smoother than when it’s traditionally brewed, I think you’ll like it!” I consumed roughly 3 or 4 ounces of it and had to take a 1/2 milligram of Xanax because my heart felt as though it was going to beat out of my chest. (Kind of like how I felt a few nights ago on Election Night…)
So, I stick with tea. Ha!
Many of my previous neighborhoods uptown have had wonderful local spots to buy tea – Cafe Buunni will long hold a very special place in my heart, as I still remember the day its Pinehurst Avenue location opened! – but I am always on the search for my tea spots on the Upper West Side. Some places are dedicated to tea, while others are coffee shops with great tea options.
And for the sake of of this post, I am extending the Upper West Side up through Morningside Heights, as there are so great tea options between West 110th and up through West 125th. (Neighborhood purists, come at me. Ha!) Many of these locations offer black teas, green teas, chai, matcha, or other specialty teas, either hot or iced; please click on business links for more details.
Tea on the Upper West Side
Coffee Shops & Cafes with Tea on the Upper West Side
I’m not sure if this is a Millennial thing, a Gen Z thing, cross-generational for anyone between the ages of tween and fifty, but my goodness, I put it on way too many things. Mac & cheese, hummus, scrambled eggs, you name it. I occasionally get a little meta and even sprinkle it on my cream cheese on my bagel.
WHOA. I KNOW. SLOW DOWN, ALLISON!
As the title suggests, I also love to put Everything Bagel Seasoning on my vegetables. While roasting some squash a while back, I sprinkled some seasoning on it and liked it…but I didn’t love it. I felt that there was an element missing, and after playing around a bit, I realized what it was: sweetness! Often one to roast my squash with a touch of maple syrup, and when I brought that plus the seasoning together, it was a match made in heaven! It’s the perfect sweet / savory blend so many people crave, with the seasoning adding a nice texture contrast to the soft roasted squash.
Be sure to swing through Yoga by Candace to pick up this recipe, which I posted there earlier this month! I have a good feeling this’ll be on repeat during this chilly autumn and winter months!
Welcome to Seek Satiation! My name is Allison, an NYC-based culinary content creator. From recipe development to food photography, I dabble in many areas! My motto always rings true: Carefully Curating Culinary Love.