Farm To Fork Part 5

4 servings

Roasted Tomatillo Salsa Tomatillos, which are sometimes called husk tomatoes, originated in Mexico and Guatemala and are a standard component in traditional cooking there. The popularity of the tomatillo in the United States paralleled the influx of Mexicans and Guatemalans. Tomatillos are a green fruit encased in a paper-thin husk that must be removed before cooking. They are generally the size of a small tomato, or even as small as a cherry tomato, and their flesh is white and meaty. Tomatillos have a lemony flavor with sweet and sour notes. They can be used raw in soups and salsas or roasted to bring out their unique flavor.

1 pound tomatillos, husked and rinsed6 cloves garlic, unpeeled1 small onion, quartered1 tablespoons olive oilSalt and freshly ground black pepper1 jalapeno, stemmed, seeded, and mincedJuice of 1 lemonJuice of 1 lime 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. Place the tomatillos, garlic, and onion quarters on a baking sheet. Drizzle with the olive oil and season with salt and pepper to taste. Roast the vegetables in the oven until they are browned and softened, 15 to 20 minutes. Place the tomatillos, garlic, and onion quarters on a baking sheet. Drizzle with the olive oil and season with salt and pepper to taste. Roast the vegetables in the oven until they are browned and softened, 15 to 20 minutes.

3. Place the tomatillos and onion in the bowl of a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, lemon juice, and lime juice, and pulse until the mixture is thoroughly combined but still slightly chunky. Season the salsa with salt and pepper to taste. Set it aside to cool to room temperature before serving. Place the tomatillos and onion in the bowl of a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, lemon juice, and lime juice, and pulse until the mixture is thoroughly combined but still slightly chunky. Season the salsa with salt and pepper to taste. Set it aside to cool to room temperature before serving.

4. Serve with crisp tortilla chips or in any way in which you would use salsa. Tomatillo salsa will keep for up to 1 week, refrigerated in a covered, nonreactive container. Serve with crisp tortilla chips or in any way in which you would use salsa. Tomatillo salsa will keep for up to 1 week, refrigerated in a covered, nonreactive container.

2 cups

Berries, Figs, and Melons

Raspberry Bellini with Homemade Raspberry Syrup Fresh raspberries are always such a treat-but their delicate nature means that they do not have a long shelf life. One way to preserve them is by making a simple raspberry syrup. Here we combine the syrup with sparkling wine for a beautiful, refres.h.i.+ng c.o.c.ktail.

1 tablespoon Raspberry Syrup (recipe follows)3 ounces Prosecco or other dry sparkling wineFresh raspberries, blackberries, or sliced peaches, for garnish Place the raspberry syrup in the bottom of a champagne flute. Fill the gla.s.s with the Prosecco, garnish with the fresh fruit, and serve.

1 serving

Raspberry Syrup This syrup is also excellent drizzled over ice cream, pancakes, or waffles, or stirred into club soda for homemade raspberry soda.

1 cup sugar cup Chambord liqueur cup water2 pints fresh raspberries 1. Combine the sugar, Chambord, and water in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Add the raspberries and cook for 10 to 12 minutes, until softened and beginning to break down. Combine the sugar, Chambord, and water in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Add the raspberries and cook for 10 to 12 minutes, until softened and beginning to break down.

2. Strain the mixture into a bowl through a fine-mesh sieve lined with cheesecloth. Discard the solids. Transfer the syrup to a gla.s.s jar, cover, and refrigerate for up to 4 weeks. (Or store the syrup in a plastic container in the freezer for up to 6 months.) Strain the mixture into a bowl through a fine-mesh sieve lined with cheesecloth. Discard the solids. Transfer the syrup to a gla.s.s jar, cover, and refrigerate for up to 4 weeks. (Or store the syrup in a plastic container in the freezer for up to 6 months.) 2 cups

Watermelon Limeade Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when paired with premium white tequila.

8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice1 cup freshly squeezed lime juice cup sugar, or more to tasteLime slices, for garnish (optional) 1. Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice. Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.

2. Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled. Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.

3. Serve over ice in tumblers, with lime slices for garnish. Serve over ice in tumblers, with lime slices for garnish.

5 cups, 4 to 6 servings

Lemon-Scented Blueberry Pancakes These simple pancakes are a great way to give fresh blueberries the starring role. Since the pancake batter is not very sweet, these are best enjoyed with maple syrup. If you're not a syrup lover, I would suggest adding a bit more sugar to the batter.

1 cup fresh blueberries, picked over for stems1 cup all-purpose flour1 tablespoon corn flour or finely ground cornmeal2 tablespoons sugar teaspoon baking powder teaspoon salt teaspoon baking soda cup b.u.t.termilk6 tablespoons whole milk4 tablespoons ( stick) unsalted b.u.t.ter, melted, plus more b.u.t.ter for cooking and serving1 egg, lightly whisked teaspoon finely grated lemon zest teaspoon vanilla extractMaple syrup, for serving 1. Combine the blueberries and 2 teaspoons of the flour in a small bowl, and toss to coat well. Set aside. Combine the blueberries and 2 teaspoons of the flour in a small bowl, and toss to coat well. Set aside.

2. Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine. Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine.

3. Combine the b.u.t.termilk and milk in a separate mixing bowl. In a small bowl, whisk the melted b.u.t.ter and egg until well combined; then stir the egg mixture into the b.u.t.termilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating. Combine the b.u.t.termilk and milk in a separate mixing bowl. In a small bowl, whisk the melted b.u.t.ter and egg until well combined; then stir the egg mixture into the b.u.t.termilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating.

4. Place a nonstick skillet over medium heat. When a drop of water dances across the surface, it is ready. Add a small pat of b.u.t.ter to the skillet, and then add about 1/3 cup batter for each pancake, fitting in as many as you can while leaving enough room to turn the pancakes. Cook until they are bubbly around the edges and the top surface is beginning to look slightly dry, 2 to 3 minutes. Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes. Place a nonstick skillet over medium heat. When a drop of water dances across the surface, it is ready. Add a small pat of b.u.t.ter to the skillet, and then add about 1/3 cup batter for each pancake, fitting in as many as you can while leaving enough room to turn the pancakes. Cook until they are bubbly around the edges and the top surface is beginning to look slightly dry, 2 to 3 minutes. Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes.

5. Serve the pancakes hot, with b.u.t.ter and maple syrup. Serve the pancakes hot, with b.u.t.ter and maple syrup.

About 10 pancakes, 4 servings

Watermelon, Feta, and Arugula Salad with Watermelon Vinaigrette Watermelon and feta may seem to be an unlikely combination, but I a.s.sure you it is fantastic. The sweetness of the watermelon balances perfectly with salty feta cheese; add a little peppery arugula from the garden, and this salad is sure to be a hit at your next dinner party.

small jalapeno, stem and seeds removed3 tablespoons red currant jelly4 cups diced watermelon (seeds removed, -inch dice) cup white wine vinegar teaspoon minced garlic teaspoon salt1/8 teaspoon freshly ground black pepper1 tablespoon olive oil6 cups baby arugula, rinsed and spun dry cup sliced red onions1/3 cup crumbled feta cheese, or to tasteFreshly cracked black pepper, for garnish 1. Combine the jalapeno, red currant jelly, 1 cup of the diced watermelon, the vinegar, garlic, salt, and pepper in the bowl of a food processor, and process until smooth. With the machine still running, drizzle in the olive oil. Store the vinaigrette in the refrigerator until ready to use, up to 2 days. Shake well before using. Combine the jalapeno, red currant jelly, 1 cup of the diced watermelon, the vinegar, garlic, salt, and pepper in the bowl of a food processor, and process until smooth. With the machine still running, drizzle in the olive oil. Store the vinaigrette in the refrigerator until ready to use, up to 2 days. Shake well before using.

2. In a large bowl, toss the arugula with a bit of the dressing. Mound the greens in the center of a large flat serving dish, and surround them with the remaining diced watermelon and the onions. Scatter the feta over the salad. Garnish with cracked black pepper to taste. Serve with the remainder of the dressing on the side. In a large bowl, toss the arugula with a bit of the dressing. Mound the greens in the center of a large flat serving dish, and surround them with the remaining diced watermelon and the onions. Scatter the feta over the salad. Garnish with cracked black pepper to taste. Serve with the remainder of the dressing on the side.

4 to 6 servings

Cantaloupe and Pancetta Cream Sauce for Pasta I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper but a keeper, for sure.

3 tablespoons unsalted b.u.t.ter2 ounces sliced pancetta, diced cup minced shallot3 cups diced ripe cantaloupe (from 1 medium cantaloupe) cup heavy cream teaspoon salt teaspoon freshly ground black pepper, plus more for garnish1 teaspoon minced fresh marjoram leaves8 ounces spaghetti rigati, linguine, or fettucine cup freshly grated Parmigiano-Reggiano cheese 1. Bring a large pot of salted water to a boil. Bring a large pot of salted water to a boil.

2. Heat 1 tablespoon of the b.u.t.ter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons b.u.t.ter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes. Heat 1 tablespoon of the b.u.t.ter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons b.u.t.ter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes.

3. Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat. Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving cup of the pasta cooking water. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving cup of the pasta cooking water.

5. Add the hot pasta and cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce. Add the hot pasta and cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.

4 appetizer servings

Ricotta Napoleons with Fresh Berries Slightly sweetened soft ricotta cheese and fresh-picked berries sandwiched between crispy phyllo cookies: a truly delightful summer dessert. Both the ricotta filling and the phyllo cookies can be made several days in advance. If fresh berries are out of season, use sliced ripe stone fruits or fresh figs instead.

1 pound fresh ricotta cheese (see chapter "Milk, Eggs, and Cheese")3 tablespoons superfine sugar2 tablespoons freshly squeezed lemon juice1 tablespoon vanilla extract1/8 teaspoon ground nutmeg8 sheets phyllo dough8 tablespoons (1 stick) unsalted b.u.t.ter, melted cup granulated sugar pint fresh strawberries, hulled and halved pint fresh blackberriesConfectioners' sugar, for garnish 1. Place a medium colander or strainer inside a large bowl, making sure that the bottom of the colander does not touch the bottom of the bowl. Line the inside of the colander with a piece of cheesecloth, folded in half. Place the ricotta inside the cheesecloth, and cover with plastic wrap. Refrigerate for 24 hours to let the excess liquid drain off the ricotta. Place a medium colander or strainer inside a large bowl, making sure that the bottom of the colander does not touch the bottom of the bowl. Line the inside of the colander with a piece of cheesecloth, folded in half. Place the ricotta inside the cheesecloth, and cover with plastic wrap. Refrigerate for 24 hours to let the excess liquid drain off the ricotta.

2. Remove the cheesecloth and ricotta from the colander, discard the plastic wrap, and gently squeeze the cheesecloth to extract any excess liquid. Place the ricotta in a medium bowl, and stir in the superfine sugar, lemon juice, vanilla, and nutmeg. Refrigerate, covered, until ready to use. Remove the cheesecloth and ricotta from the colander, discard the plastic wrap, and gently squeeze the cheesecloth to extract any excess liquid. Place the ricotta in a medium bowl, and stir in the superfine sugar, lemon juice, vanilla, and nutmeg. Refrigerate, covered, until ready to use.

3. Preheat the oven to 375F. Preheat the oven to 375F.

4. Place the phyllo on a sheet of waxed paper, and cover it with a towel to keep it from drying out; replace the towel each time you remove a sheet of phyllo. Brush a large baking sheet with some of the melted b.u.t.ter. Place a piece of phyllo on the b.u.t.tered baking sheet, and lightly brush the top with b.u.t.ter. Sprinkle a fine layer of sugar over the b.u.t.ter. Repeat this process with all the phyllo, sugar, and b.u.t.ter. Carefully cut the dough into 3-inch squares, and bake until the phyllo turns golden brown, about 20 minutes. Remove the phyllo from the oven and set it aside to cool. Place the phyllo on a sheet of waxed paper, and cover it with a towel to keep it from drying out; replace the towel each time you remove a sheet of phyllo. Brush a large baking sheet with some of the melted b.u.t.ter. Place a piece of phyllo on the b.u.t.tered baking sheet, and lightly brush the top with b.u.t.ter. Sprinkle a fine layer of sugar over the b.u.t.ter. Repeat this process with all the phyllo, sugar, and b.u.t.ter. Carefully cut the dough into 3-inch squares, and bake until the phyllo turns golden brown, about 20 minutes. Remove the phyllo from the oven and set it aside to cool.

5. To make the napoleons, place one of the phyllo squares on a plate. Spoon cup of the ricotta mixture onto the phyllo, arrange one fourth of both berries on top of the ricotta mixture, and top with a second phyllo square. Repeat with the remaining phyllo squares, ricotta, and berries. Dust with confectioners' sugar, and serve immediately. To make the napoleons, place one of the phyllo squares on a plate. Spoon cup of the ricotta mixture onto the phyllo, arrange one fourth of both berries on top of the ricotta mixture, and top with a second phyllo square. Repeat with the remaining phyllo squares, ricotta, and berries. Dust with confectioners' sugar, and serve immediately.

4 servings

Spiced Blackberry Soup with Caramelized Peaches and Candied Almonds Peaches and blackberries are perfect partners, as they come into season just about the same time each summer. The slightly tart flavor of the berries nicely balances the sweetness of the peaches. This recipe calls for goat's milk yogurt, but if this is not available, or if you simply prefer it, cow's milk yogurt is a fine subst.i.tute.

4 cups fresh blackberries1 cup peach juice cup honey cup water1 tablespoon freshly squeezed lime juice teaspoon ground cinnamon1/8 teaspoon ground nutmeg teaspoon vanilla extract12 ounces goat's milk yogurtCaramelized Peaches (chapter "Berries, Figs, and Melons")Candied Almonds (recipe follows) 1. In a large, heavy saucepan, combine the blackberries, peach juice, honey, water, lime juice, ground cinnamon, and nutmeg. Bring to a boil. Then reduce the heat to a low simmer and cook for 20 minutes, or until the berries have softened. In a large, heavy saucepan, combine the blackberries, peach juice, honey, water, lime juice, ground cinnamon, and nutmeg. Bring to a boil. Then reduce the heat to a low simmer and cook for 20 minutes, or until the berries have softened.

2. Remove the pan from the heat and let the mixture cool slightly. Then strain the berry mixture through a fine-mesh sieve into a small bowl, pressing to extract as much liquid as possible; discard the solids. Add the vanilla and 8 ounces (1 cup) of the yogurt to the strained blackberry mixture, and whisk until well blended. Refrigerate covered until thoroughly chilled, at least 2 hours and up to overnight. Remove the pan from the heat and let the mixture cool slightly. Then strain the berry mixture through a fine-mesh sieve into a small bowl, pressing to extract as much liquid as possible; discard the solids. Add the vanilla and 8 ounces (1 cup) of the yogurt to the strained blackberry mixture, and whisk until well blended. Refrigerate covered until thoroughly chilled, at least 2 hours and up to overnight.

3. Serve the soup in chilled bowls, garnished with slices of Caramelized Peaches, a dollop of the remaining yogurt, and a few pieces of the Candied Almonds. Serve the soup in chilled bowls, garnished with slices of Caramelized Peaches, a dollop of the remaining yogurt, and a few pieces of the Candied Almonds.

1 quart, 4 to 6 servings

Candied Almonds Use these to garnish desserts or salads.

1 egg white, whipped to soft peaks cup sugar1/8 teaspoon ground cardamom1 cup slivered almonds, toasted1/8 teaspoon rose water (optional), see Note 1. Preheat the oven to 375F. Line a baking sheet with parchment paper. Preheat the oven to 375F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the egg white, sugar, cardamom, and toasted slivered almonds. Toss well to combine. Sprinkle the almonds with the rose water, if using, and spread them out on the prepared baking sheet. Roast in the oven for 12 minutes, stirring once midway through to ensure even browning. Remove from the oven and set aside to cool. In a small bowl, combine the egg white, sugar, cardamom, and toasted slivered almonds. Toss well to combine. Sprinkle the almonds with the rose water, if using, and spread them out on the prepared baking sheet. Roast in the oven for 12 minutes, stirring once midway through to ensure even browning. Remove from the oven and set aside to cool.

3. When the almonds are cool enough to handle, either chop them or break them into smaller pieces. They can be stored in an airtight container at room temperature for up to 1 month. When the almonds are cool enough to handle, either chop them or break them into smaller pieces. They can be stored in an airtight container at room temperature for up to 1 month.

1 cup

Caramelized Peaches Luckily for us, peaches have a fairly long season-usually from the end of May through September. The best peaches are those that have been left on the tree until the very last minute, allowing the sugars to fully develop. Peaches should be slightly firm to the touch, with a light floral scent. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike. They are wonderful with the dandelion greens salad on chapter "Leafy Greens", and spooned over vanilla ice cream.

4 firm-ripe peaches1 cup ruby port cup sugar4 whole cardamom pods1 cinnamon stick (3 inches long)1 whole vanilla bean, split lengthwise 1. Cut the peaches in half, remove the stones, and slice each half into quarters. Cut the peaches in half, remove the stones, and slice each half into quarters.

2. In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole spices, and serve the peaches warm or cool. In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole spices, and serve the peaches warm or cool.

2 cups

Rustic Blackberry Cobbler This old-fas.h.i.+oned American cla.s.sic just screams "Fourth of July" to me!

4 pints fresh blackberries, rinsed briefly and drained cup sugar2 tablespoons cornstarch2 teaspoons freshly squeezed lemon juice1 cups all-purpose flour, plus more for dusting and rolling out2 teaspoons baking powder teaspoon salt6 tablespoons cold unsalted b.u.t.ter, cut into pieces cup plus 2 tablespoons heavy cream teaspoon vanilla extractVanilla ice cream or whipped cream, for serving (optional) 1. Preheat the oven to 375F. Preheat the oven to 375F.

2. In a large mixing bowl, combine the berries with cup of the sugar, the cornstarch, and the lemon juice. Toss well. Place the berry mixture in a deep-dish pie plate and cover it with foil. Set the pie plate on a baking sheet (to catch any juices that may bubble over later), and transfer it to the oven. Bake until the berries begin to release their juices and soften, 15 to 20 minutes. In a large mixing bowl, combine the berries with cup of the sugar, the cornstarch, and the lemon juice. Toss well. Place the berry mixture in a deep-dish pie plate and cover it with foil. Set the pie plate on a baking sheet (to catch any juices that may bubble over later), and transfer it to the oven. Bake until the berries begin to release their juices and soften, 15 to 20 minutes.

3. While the berries are baking, combine 3 tablespoons of the remaining sugar with the flour, baking powder, and salt in a mixing bowl. Add 4 tablespoons of the b.u.t.ter and work it in with a pastry blender, two forks, or your fingers until the mixture resembles coa.r.s.e crumbs. Add the cup heavy cream and the vanilla, and stir until the mixture just comes together to form a dough. Turn the dough out onto a lightly floured surface and dust it lightly with flour. Using a lightly floured rolling pin, roll the dough to a thickness of about inch. Using a 2-inch floured cutter, cut the dough into 8 rounds. While the berries are baking, combine 3 tablespoons of the remaining sugar with the flour, baking powder, and salt in a mixing bowl. Add 4 tablespoons of the b.u.t.ter and work it in with a pastry blender, two forks, or your fingers until the mixture resembles coa.r.s.e crumbs. Add the cup heavy cream and the vanilla, and stir until the mixture just comes together to form a dough. Turn the dough out onto a lightly floured surface and dust it lightly with flour. Using a lightly floured rolling pin, roll the dough to a thickness of about inch. Using a 2-inch floured cutter, cut the dough into 8 rounds.

4. When the berries have softened, remove the baking dish from the oven and remove the foil covering. Stir the berries well to distribute the juices. Arrange the dough rounds on top of the berries. Brush the rounds with the remaining 2 tablespoons heavy cream, and sprinkle the remaining 1 tablespoon sugar over them. Scatter the remaining b.u.t.ter pieces over the hot berries. Return the baking dish to the oven and cook until the biscuits are golden brown and the berries are hot and bubbly, 25 to 30 minutes. When the berries have softened, remove the baking dish from the oven and remove the foil covering. Stir the berries well to distribute the juices. Arrange the dough rounds on top of the berries. Brush the rounds with the remaining 2 tablespoons heavy cream, and sprinkle the remaining 1 tablespoon sugar over them. Scatter the remaining b.u.t.ter pieces over the hot berries. Return the baking dish to the oven and cook until the biscuits are golden brown and the berries are hot and bubbly, 25 to 30 minutes.

5. Remove the dish from the oven and allow the cobbler to cool for 15 to 20 minutes before serving. Serve warm, spooned into shallow bowls and garnished with vanilla ice cream or whipped cream if desired. Remove the dish from the oven and allow the cobbler to cool for 15 to 20 minutes before serving. Serve warm, spooned into shallow bowls and garnished with vanilla ice cream or whipped cream if desired.

6 to 8 servings

Black Mission Figs Stuffed with Blue Cheese and Lavender Honey Fresh figs are the ultimate local fruit. They don't travel well. They come from either your local farm, a grocery that carries local produce, or your neighbor's tree. If you're fortunate enough to get your hands on a few pints, embellish them as below. Though we suggest Black Mission figs here, you can certainly use any variety that's available.

4 tablespoons honey2 tablespoons dried lavender flowers, plus more for garnish2 ounces creamy blue cheese such as Valdeon, Gorgonzola dolce, or any Rogue Creamery blue cheese cup mascarpone cheese12 fresh firm-ripe Black Mission figs, stem ends trimmed 1. Combine the honey and the 2 tablespoons lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids. Combine the honey and the 2 tablespoons lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids.

2. In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky). Place the blue cheese mixture in a pastry bag fitted with a plain tip (or in a plastic bag with one corner snipped), and set it aside until ready to serve. (Refrigerate the bag briefly if the mixture becomes too soft.) In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky). Place the blue cheese mixture in a pastry bag fitted with a plain tip (or in a plastic bag with one corner snipped), and set it aside until ready to serve. (Refrigerate the bag briefly if the mixture becomes too soft.) 3. Using a paring knife, cut downward lengthwise into each fig, as if you were preparing to cut the fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner. Using your fingers, gently pry open the top portions of the fig to create s.p.a.ce for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature. Using a paring knife, cut downward lengthwise into each fig, as if you were preparing to cut the fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner. Using your fingers, gently pry open the top portions of the fig to create s.p.a.ce for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature.

6 servings

The Orchard

Pink Lady Apple Martini This is a wonderful fall c.o.c.ktail made with Pink Lady apples. You can serve it as outlined below, or instead of adding the sugar to the blender, coat the rims of the gla.s.ses with the sugar (run a wedge of lemon around the rims first to help it stick). If you have sparkling sanding sugar for the rims, even better.

2 Pink Lady apples, cut into -inch chunks1 cup vodka4 teaspoons apple juice1 tablespoon superfine sugar1 teaspoon freshly squeezed lemon juice1 cup ice cubes 1. Chill four to six martini gla.s.ses in the freezer for at least 10 minutes. Chill four to six martini gla.s.ses in the freezer for at least 10 minutes.