Jul 2, 2009 6:25 am US/Pacific
Red, White & Blue Berry Cobbler
Red, White & Blue Berry Cobbler by Chef Carolyn Kumpe
Celebrate the Fourth of July with this Delicious Summer Berry Packed Dessert! Serve it warm with Vanilla Ice Cream, Crème Chantilly or Whipped & Sweetened Crème Fraiche!
Compliment of Culinary Instructor Carolyn Kumpe, East Bay Restaurant Supply's Sacramento Culinary Center
Serves 8
1 9"x13"x2" pan
400 degree oven
BERRY FILLING:
1 pint blueberries (12 0unce basket, rinsed & dried, leaves & stems removed
1 pint raspberries (2-6ounce baskets, leaves & stems removed (Do not rinse)
16 ounces strawberries, rinsed, dried, stemmed & quartered
3/4 cup sugar
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon orange liqueur (Orangecello, Cointreau, Grand Marnier, Triple Sec, or Curacao (use the natural not the blue one!)
3 tablespoons unbleached flour
1 tablespoon butter, cut in small pieces Pinch sea salt
1 teaspoon Nielsen Massey vanilla bean paste or vanilla extract
Technique:
Place a 9"X13" baking dish on a baking sheet lined with parchment. Measure 1/4 cup of each berry & set aside. Place all remaining ingredients for the filling into a non-greased 9"x13" baking dish. Stir gently with a large spoon. Set aside while preparing the topping. Preheat the oven to 400 degrees.
COBBLER TOPPING:
3 cups unbleached all purpose flour
6 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
2-1/4 sticks unsalted butter, cold & cut in 1/2" pieces
4 ounces cream cheese, chilled & cut in 1/2" small pieces
1 cup whole milk, chilled
1 teaspoon Nielsen Massey vanilla bean paste or vanilla extract
Technique:
Place all dry ingredients in the bowl of a food processor. Blend with the cutting blade for 20 seconds. Add the chilled butter & blend until it resembles cornmeal.
Add the chilled cream cheese & blend just until lumps disappear. Do not overwork. Stir the vanilla bean paste or extract into the milk. With the food processor running pour the milk into the base. Mix just until blended. Remove blade and mix dough with a rubber spatula, making sure all ingredients are incorporated. Gently spread the topping over the fruit to the edges of the pan with a spatula. Bake for 10 minutes at 400 degrees. Turn oven down to 350. Bake for 30 minutes or more until set & the cobbler is golden & cooked through.
You may substitute other fruit using a total of 8 cups of peaches, cherries, nectarines, blackberries or your own custom blend.
Best regards,
Carolyn Kumpe
Culinary Center Event Coordinator
East Bay Restaurant Supply, Inc.
522 North 12th Street
Sacramento, CA 95814
916.440.0623 - phone
916.440.1525 - fax
www.eastbayrestaurantsupply.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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