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Smoked Ham & Autumn Fruits Cobbler
1 lbs. Rose Smoked Ham cut into 1/2 inch cubes
1/4 cup vegetable oil
1 lbs. large diced bartlett pears
1 lbs. large diced fuji apples
1 lbs. large diced golden delicious apples
2 oz.butter softened
2/3 cup all purpose flour
2 tsp baking powder
3 tbls light brown sugar
1/2 cup grated aged white cheddar
Cracked black pepper to taste
1 cup milk
2 tsp kosher salt
1 tbls Italian flat leaf parsley chopped
1 tbls fresh sage chopped
Pre-heat oven to 350 degrees F.
To make the cobbler:
In a medium sized saute pan heat the vegetable oil. Add fruits and lightly caramelize.Remove from heat and set aside to cool. Place butter, flour, baking powder, sugar, cheese and pepper into a bowl and mix together. Add milk, salt, parsley and sage. Gently mix to combine.Place ham and fruits into individual casserole dishes & then top with batter. Depending on diameter of the bowls used you may have batter left over. Bake in a 350º oven until golden brown.
Optional presentation:
Top with heart of romaine lettuce leaves and
then drizzle with walnut cranberry dressing.
To make: Take 2 heart of romaine heads, cut lengthwise and lightly separate, and place on
the top of the cobbler.
Drizzle with dressing.
Walnut Cranberry Dressing (makes 2 cups)
Ingredients:
1/4 cup chopped walnuts
1/4 cup dried cranberries
1/2 cup cranberry juice
1 tsp chopped ginger
1/4 cup honey
1 tsp orange zest
1/4 cup vegetable oil
1/4 cup walnut oil
1/4 cup rice vinegar
To make dressing:
While cobbler is baking combine all
ingredients for dressing into a bowl
and mix well.
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Recipe by Chef Kenny J. Gilbert
