Taste the best of the region from farm to fork - DC News FOX 5 DC WTTG

Taste the best of the region from farm to fork

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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.

Online:

http://www.farmtoforkfrederick.com/

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

Tempura Batter

1 egg yolk, 6oz ice water

3.5oz all purpose flour

Honey Mustard

3oz Rights of Man Farm honey

1.5oz whole grain mustard

Combine

Beet Salad

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

Filling

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

Topping

1/4 cup       Chopped pecans

1/2 cup       Oats

1/4 cup       Brown sugar

1 oz.           South Mountain Creamery butter

                   Biscuit dough (recipe below)

Biscuit Dough

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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