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A New Market & a Recipe for Stewed Berry-Lemon Cobblers

Lemons in the sunlight
I walked into the market and sighed, taking in the scene around me, so pleased that one of my favourite places in the city opened up another location. On one side, the restaurant: bright, crisp, and clean – less Italian looking than its counterpart, but just as lovely. On the other side, the market: shelves generously stacked with imported oils, vinegars, and packages of pasta; jars of homemade canned tomatoes, balls of fresh pizza dough, and small containers of buffalo mozzarella. {Sigh.}

C and I picked up a few items – a loaf of Aviv Fried’s whole wheat sourdough, some bruschetta, Valencia oranges and lemons – and dug into our treasures at home over a bottle of heady red wine. Saturday afternoon bliss.

Stewed Berries
As we ate, as we sipped, the lemons caught the early March sun pouring in through the windows, the green stems reaching toward me, begging to be used. The warmth of the sunlight made me want to create something fresh and summery with the gorgeous citrus fruits, but the stubborn snow on the ground and the howling wind told me otherwise; whatever I made needed to be light, yet comforting.

Ramekins with Stewed Berry Filling
The result: Stewed Berry-Lemon Cobblers. These individual desserts are both citrusy and refreshing, while providing a sweetness and warmth that brings cosiness to even the coldest of winter days.

Spring sun or winter chill – whatever the season, it’s always the right time for some fresh bread, garlicky bruschetta, red wine, and a sweet treat.

Stewed Berry-Lemon Cobblers

Stewed Berry-Lemon Cobblers
Makes 4

4 cups mixed berries (if using frozen, thaw first)
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
Juice and zest of ½ a lemon

1/3 cup skim milk
Juice and zest of ½ a lemon
¾ cup whole-wheat flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
Pinch of sea salt
3 tablespoons unsweetened coconut
1 tablespoon grape seed oil
1 egg white
½ teaspoon pure vanilla extract
More sugar, for sprinkling (optional)

1. Preheat oven to 350 degrees Fahrenheit and lightly grease four ramekins; place them in a deep baking dish and pour ½ an inch of water in the dish.

2. Place all of the filling ingredients in a medium pot over medium heat and bring to a boil, stirring often. Reduce heat to low-medium and continue to cook until berries have mostly broken down and the mixture thickens; stir occasionally.

3. Meanwhile, prepare cobbler topping. In a small bowl, mix milk, lemon juice and zest, and set aside. In a medium bowl, whisk flour, baking powder, baking soda, salt, and coconut. Add oil, egg white, and vanilla to the milk mixture, whisk, and add to the dry mixture; stir just until combined.

4. Divide the filling evenly between the ramekins and spoon the topping over it; sprinkle with sugar, if desired. Bake in the preheated oven for 18-20 minutes, or until topping is golden brown and firm to the touch. Serve warm.

  1. Vincci03-19-12

    The new Mercato! It’s so close i must really make a point to check it out!

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