Starting this weekend, several Maryland restaurants and growers are teamed up to bring Frederick county a taste of the best the region has to offer - from farm to fork!
FOX 5’s Holly Morris visited the Thanksgiving Farm in Adamstown with more.
Crispy Herb Cheese stuffed Zucchini Blossom with Honey Mustard over Dill Beet Salad
Crispy Zucchini Blossom
2 Miolea Farms zucchini blossoms, stamen removed
3oz Caprikorn Farms fresh chevre with herbs
Stuff blossoms with cheese mix and dredge in tempura batter, drop in oil until golden brown
1 egg yolk, 6oz ice water
3.5oz all purpose flour
3oz Rights of Man Farm honey
1.5oz whole grain mustard
4oz salt roasted England Acres farm beets, peeled and diced
1oz. England Acres farm walking Egyptian shallots
½ teaspoon England Acres farm dill seed
1oz red wine vinegar
2oz olive oil
Salt and pepper to taste, combine and marinate 2 hours
SoCo Peach Cobbler
1 qt. Fresh sliced Thanksgiving Farms peaches (skin removed…or not)
1/4 cup Brown sugar
1/4 cup Sugar
1 tbsp. Corn starch
1 oz. Southern Comfort
1 oz. McCutcheon's apple cider
1/4 tsp. Cinnamon
Pinch of salt
1/4 cup Chopped pecans
1/2 cup Oats
1/4 cup Brown sugar
1 oz. South Mountain Creamery butter
Biscuit dough (recipe below)
2 cups Flour
3 tsps. Salt
1 tbsp. Baking powder
4 tbsp. Shortening or Rohr's Meats lard
1 cup South Mountain Creamery milk
To make biscuit dough:
Sift dry ingredients. Cut the shortening into the flour until it looks like corn meal. Add milk and combine. Knead until blended.
To make cobbler:
Combine filling ingredients in a heavy bottom pot. Bring to a simmer over medium heat stirring for 5 minutes. Fill approx. 6-8 oz. soufflé cups with filling (or one 3qt. casserole pan.)
In a separate bowl, combine the topping ingredients and set aside.
Using your hands, form the biscuit dough into 3/4 in. balls. Place balls on top of cobbler filling leaving a little space in-between. Sprinkle on the topping, filling in around the biscuit dough.
Bake at 425 deg. For 12 minutes.
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