Sunday, July 3, 2011
Farmer's Market Finds: Mulberry Cobbler
I wanted to start a new short series for summer, and with the addition of a Farmer's Market to this sleepy little town, it seemed like a great fit. A lot of folks around here grow their own produce and don't just grow your typical tomatoes and carrots, they grow some other 'oddities' too. I thought it would be fun to find recipes for these 'oddities' and share them with you!
I picked a recipe for Crispy Mulberry Cobbler off of Key Ingredient, a website that lets you look up the main ingredient for your dish and find several results for it. I liked this recipe because it seemed to promise that the mulberries wouldn't come out mushy. They're a very soft fruit and very small, so it was important for me to maintain some of their integrity. If I had just used them as a replacement for blackberries I don't know that they would have held up as well. Plus, the recipe called for minimal ingredients, so it was easy to make with things I had around the house. I really do prefer 'simple' food. My notes are in italics.
Crispy Mulberry Cobbler, from Key Ingredient (submitted anonymously)
1 tbsp flour
1 tbsp sugar (this would be an excellent place to use raw sugar)
3 cups mulberries (the recipe recommends Persian mulberries but I don't know the difference...)
1 cup flour
1 cup sugar
1 egg, lightly beaten
1 tsp baking powder
1/3 cup butter
Start by rinsing your mulberries in ice water. I stored mine for 2 days in an airtight container in the fridge, to slow down any aphids. After pulling them out, I dumped the whole batch in freezing water and drained with a colander, repeating twice. The berries have little nooks and crannies so be sure to rinse well, just to get any teeny bugs out. I then moved the berries to a glass bowl. Don't dry them off, since you're going to dump the 1 tbsp flour and 1 tbsp sugar in there and you want it to stick. Mix up the berries with these two dry ingredients evenly distributed -- set aside.
In another bowl, take the cup of flour, sugar, and baking powder, and mix. Soften the butter a little in your microwave -- don't melt it, just make it easier to move around. Crack and beat your egg, then add the butter into the bowl with dry ingredients. I used a spatula to mix them all together -- mix until it seems like it's just not going to blend, and it looks crumbly and fairly dry. Dump in your slightly beaten egg, and mix so that everything is moistened.
Bake at 350 F for 30 - 35 minutes or until golden brown. Remove from the oven and cool for a bit before serving, or until you can cover it and set it aside for later! We served ours with vanilla ice cream, and I would have had pictures, but it was eaten much too fast.