American Classics . This was the Winner of the first round in Episode 4 “Say Cheese” on Food Networks Hit show Bakers Vs Fakers.
There are many things that make the list of American classics. Cobbler being very high on my list.
As American as it gets when it comes to desserts, cobbler and apple pie. Cobbler can be made every season as long as fruit is available, which we are lucky it’s always around.I like to stay with fresh fruits but have nothing against frozen especially if blueberries arent in season. * summer Berries like those Jersey farmers market ones freeze up real nice for a winter surprise later.
Apples apples apples what can say , they never let me down when I need them . Apples are perfect for baking due to the fact that if done right and not over cooked/baked they will hold a nice structure and crunch. I Chose apples for the sole reason of they hold up and add texture. It does depend on what type of apples you use, but honestly Red macintosh and granny smiths work best!
The original thought and test was done with fresh strawberries which reduced in size and Was totally mushy . Maybe if i left them whole or just cut in half they woukd hold up better. Anyway blah blah blah back to the recipe.
3 Large Red Macintosh Apples peeled, cored, sliced, quatered
2 cups Blueberries
1/2 cup granulated sugar
2TBS Lemon juice
Zest from that lemon
1/4 cup Water
1 whole vanilla bean split and scraped.
2 TBS goat cheese
1/2 cup All Purpose flour
1/3 cup cornmeal
1/8 granulated sugar
1 TBS baking powder
3 TBS butter unsalted, cold and cut into peices
1/3 heavy cream and some for brushing the Top
a few sprigs of terragon chopped
Ground black pepper
Chopped fresh terragon
Pre heat oven 350°F
Place Apples, Blueberries, sugar, water, lemon juice, zest and vanilla bean in a medium sauce pan. On medium – high heat. Stir. Bring to boil, until apples are tender, about 5-7 minutes. Liquid becomes syrupy . Discard vanilla bean and set pan aside.
Place flour, cornmeal, salt, baking powder, and sugar in a food processor. Pulse a few times to mix. Remove lid . Add the cold butter slices. Blend until broken down, think of sand. Slowly stream in heavy cream until dough forms into a ball. Take dough from m processor. Gently fold In goat cheese and terragon. Don’t over work chesse should be visible and in nice size pieces. Roll into small medium balls. Pat flat. Place on top of fruit filled Ramekins.
Place ready cobblers on a baking sheet and bake for 25 -30 minutes . Stick a toothpick in center to test doneness. Let rest . Serve warm with Black pepper terragon whip. * I have eaten these standing in my kitchen with the refridgerator door open and they were just as amazing cold the next day.
Place mixing bowl and whip handle in freezer. The colder the better . Add heavy cream and sugar. Start whipping slowly then up to med high speed. Add ground black pepper and terragon. Place in pastry bag and pipe a dollop on top of cobbler.