Recipes contributed by a graduate of the local Culinary Institute of America, a wonderful place to visit if coming to the Hudson Valley!
Makes 2, 8 in square or 2, 2 quart baking dish pans
1 1/2 stick (12 tablespoons) butter
2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2 cup sugar
1 1/3 cup whole milk
2 cups fresh blackberries (about 6 or 7 ounces)
2 cups fresh strawberries (about 6 or 7 ounces) de-stemmed and sliced
1 1/2 cups good quality chocolate chips
1. Preheat oven to 375°F.
2. In the baking dish melt the butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries and chocolate chips into center of batter; do not stir. Bake cobbler in the middle of oven 40 minutes, or until cake portion is golden and berries exude juices.
3. Serve cobbler warm or at room temperature with whipped cream, garnish with fresh berries and mint.
For Whipped Cream
2 cups heavy cream
2 Tablespoons honey
1/3 teaspoon nutmeg
1/3 teaspoon ground cinnamon
1 teaspoon kosher salt
Combine all ingredients and whip by hand or machine until stiff peaks form. Do not overwhip (although the butter resulting from being overwhipped makes a lovely spread as well) Serve immediately or refrigerate before use.
4 orange bell peppers, seeded and small diced
1 small red onion, small diced
2 very ripe large tomatoes, de-seeded and small diced
4 cups very small diced cantaloupe melon
4 cups very small diced honeydew melon
1 cup deseeded small diced cucumbers
½ cup of fresh lime juice
3 tea. freshly fine chopped garlic
4 dashes of Chipotle Tabasco sauce
1 cup fresh orange juice (no pulp)
3 teaspoon honey
¼ cup fresh basil finely chopped
¼ cup fresh cilantro finely chopped
½ cup sliced almonds, toasted and then roughly chopped
Season to taste with:
Kosher Salt and fresh ground black pepper
Garnish with fresh springs of basil and cilantro and a few toasted almond slices.
Mix all the ingredients in a large bowl and let sit in the refrigerator for several hours before serving to let the flavors blend. This can also be pureed lightly in a blender. I would suggest blending if you serve it the day after preparation, as the melon tends to lose some of its firmness. If you plan on doing this a day or two ahead, add the garlic about 2 hours prior to serving. If kept overnight or longer, the garlic tends to overwhelm the melon flavor.
Serves 6-8 people as an appetizer or 4 people as an entrée.