Springtime Berry Cobbler
By Charlotte Culinary Expert Heidi Billotto
8 Tbsp melted butter
1 cup self rising flour
1 cup sugar + ¼ cup sugar
1 cup whole organic milk
4 cups mixed berries
Pour melted butter into the bottom of a deep dish 9inch pie pan. Mix together flour and 1 cup sugar; stir in milk just until combined. Pour over the melted butter in the pan.
Spoon the mixed berries over the flour/milk layer, but again, do not mix. Sprinkle the remaining sugar over the berries. Bake in a preheated 375 degree oven for 40-45 minutes.
Serve warm or cold with whipped cream , ice cream or warm sweetened cream.
Springtime in Charlotte Chevre Chaude Salad
By Charlotte Culinary Expert, Heidi Billotto
¼ cup white balsamic vinegar
1 tsp. herbs de province
Pink sea salt and Heidi’s Hot Pepper blend to taste
zest of one orange
2 Tbsp. local Dancing Bees Honey
1/3 cup extra virgin olive oil
4 rounds of toast
4 thick slices Uno Alla Volta Ashy Goat cheese
Drizzle of local Dancing Bees honey
5 cups mixed New town farms and Tega Hill Farms local greens
1 bunch Carrigan Farms local asparagus, snapped and roasted for 8 mins at 400 degrees, then chopped
2 cups sliced local Bush and Vine strawberries
4 local Tega Hill Farms squash blossoms
Make the vinaigrette by combining vinegar, herbs, salt, pepper, orange zest, honey and olive oil
Toast several slices of your favorite bread or baguette, cut into a rounds and brush with a bit of olive oil. Place the baguette slices, oiled sides up, on a baking sheet and top each with a round of goat cheese. Broil or brulee the goat cheese just until it is soft and just starting to melt
Tear the greens in a large bowl and toss with the strawberries and chopped asparagus to coat well with the dressing. Divide the greens among four salad plates. Top each plate with two with a cheese toast; drizzle the cheese with a bit of honey. Garnish with squash blossoms.