TIM LABONTE'S CORN AND BLUEBERRY COBBLER RECIPES
Tim Labonte is the Executive Chef at Eve's at The Portland Harbor Hotel. A printable version of his recipes for Corn Cobbler and Blueberry Cobbler can be found on the 207 Kitchen section of WCSH6.com.
For more information on Eve's at The Portland Harbor Hotel click here: EVE'S AT THE PORTLAND HARBOR HOTEL
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