Photo courtesy of Anastasia Chomlack
BLUEBERRY COBBLER
1 1/2 cups all-purpose flour
4 tbs sugar
1 lemon, zested and juiced
1/4 kosher salt
10 tbs unsalted butter, chilled and cut into 1/2 inch pieces
ice water
5 cups fresh blueberries
1 1/2 tbs cornstarch
Berries: Mix berries with lemon juice, 2 tbs sugar and cornstarch in a bowl. Set aside.
Crust: Combine flour, 2 tbs sugar, lemon zest, salt in a food processor and pulse to blend. Add butter a few pieces at a time while food processor is mixing, until mixture resembles a coarse meal. Add ice water, one tablespoon at a time, until moist clumps form. Remove and make the dough into a ball, flatten and wrap in plastic wrap. Refrigerate for at least an hour.
Preheat oven to 400. Using a round or square 9” baker, roll out dough to approximately 11 to 12 inches. Add blueberries to the baker, then place dough on top. Fold dough until it fixs inside baking dish. Cut slits in the dough (your design). Bake until top is golden, about 40 minutes. Serve warm if you can.
BOURBON ICE CREAM
2 cups of goats milk
4 tsp cornstarch
1 cup heavy cream (goat if you can get it)
1/2 cup brown sugar
2 tbsp honey
1/4 tsp kosher salt
3 tbsp cream cheese, softened
1/2 pod of vanilla bean, cut open, seeds scraped out
1/4 cup bourbon
1/2 tsp cinnamon
In a bowl, mix 1/4 cup of milk and cornstarch. Set aside. In large saucepan, whisk together remaining milk, cream, sugar, honey, salt, vanilla seeds (if you feel you missed some in the pod, add the pod and just remove before adding to your ice cream maker). Bring to boil over medium heat. Cook for approximately 4 minutes. Add in milk with the cornstarch. Return to boil until it’s thickened, a couple of minutes. Add cream cheese to hot mixture and whisk until combined.
Add 1/4 cup of bourbon and cinnamon.
Let mixture cool. Put in refrigerator until cold. Add to ice cream maker and follow the manufacturer’s instructions.
