Chef Michael Ballon
Castle Street Café, www.castlestreetcafe.com, Great Barrington, MA
- Ingredients for Caramelized Walnuts:
- 4 oz sugar
- 3 oz coarsely chopped walnuts
Ingredients for Cranberry Filling:
- 1 cup sugar
- 3/4 cup water
- 10 oz bag whole cranberries
- Grated zest of 1 orange
- Dash nutmeg
- Dash cinnamon
Ingredients for the Cobbler Dough:
- 1 cup flour
- ¾ cup sugar
- 1 Tbsp baking powder
- 1 egg
- 1 Tbsp melted butter
Place the sugar in a skillet (or sauce pot) over a moderate flame. Heat until the sugar softens and begins to caramelize, using a wooden spoon to stir. When the sugar is golden brown, add the nuts into the pan. Mix thoroughly.
Remove the caramelized nuts, and place on a lightly greased pan. Allow to cool, and chop coarsely. Reserve for later.
Bring the water and sugar to a boil. Add the cranberries, grated zest and spices.
Simmer the berries for about 7 minutes. Transfer half the berries to a food processor and coarsely chop. Combine these pureed berries with the cooked whole berries. Set aside.
In a mixing bowl, combine the flour, sugar, baking powder, and egg, and mix until it has a consistency of corn meal.
To assemble the cobblers, fill a small ramekin or soufflédish with the cranberry filing and place one Tbsp of the chopped walnuts inside each ramekin.
Sprinkle the cobbler dough over the top of the berries and drizzle melted butter on top.
Sprinkle with a little more sugar.
Bake 350 for 20 minutes. Serve hot with vanilla ice cream.
Recommended wine/beer for Warm Cranberry Cobbler:
Banfi Rosa Regale [Piedmont, Italy]
The biggest mistake people make in serving wine with dessert is serving a wine that is too dry. What happens is the sugar in the dessert overpowersthe wine, and the result is a shrill, tart taste. In this case, with the cranberries being a tart fruit, a wine that is not over-the-top sweet will do fine. Banfi’s Rosa Regale comes from the Banfi Estate in Piedmont. It is a floral, vivacious and just plain fun!
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