Frog Cobbler with Cornmeal Crust
Inspired by the jars of frog jam at local produce markets
2 Tablespoons Butter ¼ Cup Orange Juice
3 Cups Fresh Figs –stem removed and cut in half 1 Tablespoon Pure Vanilla Extract
1 Cup Sugar 3 Cups of Fresh Frozen Raspberries
½ Cup Orange Juice ¼ Cup Orange Marmalade
¼ Teaspoon Ground Ginger ¼ Cup Diced Candied Ginger
4 Tablespoons Cornstarch
In a medium sized saucepan, melt the butter over medium heat and add the figs, sugar, half cup orange juice and ginger. Cook stirring occasionally until mixture comes to a boil. Simmer figs until tender, about 8- 10 minutes. Stir cornstarch, ¼ cup orange juice and vanilla together and dissolve the corn starch. Stir cornstarch mixture into the fig mixture and stir until mixture thickens slightly. Remove from heat and raspberries, marmalade and candied ginger. Set aside while you prepare the topping.
Cornmeal Crust for Cobbler:
1 Cup All Purpose Flour ¼ pound (a stick) Cold Butter cut in Small Cubes
1 Cup Plain Yellow Cornmeal 1 Teaspoon Lemon Zest
¼ Cup Sugar 1 ½ Teaspoons Pure Vanilla Extract
1 Tablespoon Baking Powder ¾ Cup Whole Buttermilk
1 Teaspoon Kosher Salt ¾ Cup Heavy Cream
Preheat oven to 350 degrees. In a medium bowl or bowl of an electric mixer, combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. Cut in the butter with a pastry blender or mixer until the mixture resembles a course meal. Add the vanilla, buttermilk and cream and mix together until mixture looks like a wet biscuit dough. Fill six 8 ounce ramekins or a one and half quart casserole with the filling. Using a 4 ounce ice cream scoop or a quarter cup measuring cup, scoop the dough on top of the filling. Place cobbler on a parchment paper lined cookie sheet and place in preheated oven and bake for 25-30 minutes or until the crust is browned and the filling is bubbly. Serve warm. Makes six 8 ounce ramekins or a one and half quart casserole.