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Tim Labonte's Corn Cobbler and Blueberry Cobbler

5:26 PM, Sep 13, 2012   |    comments
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Corn Cobbler

Ingredients
Fresh corn, cut from cob of 3 ears of corn
2 tblsp butter, room temp.
2 oz Crème fraiche
1 tsp Dijon Mustard

Combine the ingredients listed above, add a pinch of salt and pepper.

In a separate bowl, combine
1/2 cup Crushed Crackers, Ritz work best
1/2 cup Shaved Parmasan

In a third bowl, mix
1/2 cup Whole Milk Ricotta
1/4 cup Fresh scallion, sliced
6 sprigs chervil

Next
1) Add the contents of the bowl with the corn to 4 ind. baking dishes

2) Top corn with parmesan cracker crumb mix

3) Bake @350 for 15 min. (cheese will melt, the dish will begin to brown and bubble)

4) Remove from the oven and top with Ricotta Mix

5) Garnish with fresh herbs and lime wedge

Blueberry Cobbler

4 servings

1 pt Fresh blueberries
1 oz. Honey
1 tblsp powdered sugar
1 tblsp corn starch
pinch S & P

Mix the ingredients listed above in a bowl. In a separate bowl, mix:

1/2 cup Instant Oats
3 tblsp Light Brown Sugar
1/4 cup Chopped Pistachio
2 tblsp butter, room temp
1 tblsp flour

In a third bowl, combine
1/2 cup Mascarpone
1 tsp. Vanilla Extract, or seeds of 1 vanilla bean
a pinch of Black Pepper, coarse grind

Next
1) Add blueberry mix to 4 ind. baking dishes

2) Top blueberry mixture with pistachio oat mix

3) Bake @350 for 15-20 min.

4) Remove from the oven and top with Vanilla Mascarpone

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