Chef’s Table: Good Food on Montford’s Cobbler | Charlotte NC Travel & Tourism
The official travel resource

Chef’s Table: Good Food on Montford’s Cobbler

Bake yourself an after-dinner treat, Good Food-style, with this recipe straight from the esteemed eateryâs dessert menu.
Bake yourself an after-dinner treat, Good Food-style, with this recipe straight from the esteemed eatery’s dessert menu.

Peach and Blackberry Cobbler

Award-winning chef Bruce Moffett has given the Queen City a number of restaurants to be thankful for, and Good Food on Montford is one of them. Helmed by chef Larry Schreiber, the small-yet-inviting culinary palace serves up creative small plates that’ve earned mentions in Southern Living magazine, The New York Times and The Washington Post. Bake yourself an after-dinner treat, Good Food-style, with this recipe straight from the esteemed eatery’s dessert menu.

Shortbread crust

Ingredients

1 cup cake flour
Pinch salt
1 ½ teaspoon baking powder
¼ cup cold butter
½ cup heavy cream

Preparation

Mix dry ingredients together. 
Grate butter into dry ingredients. 
Lightly fluff together to disperse. 
Mix in heavy cream. It will still be crumbly.
Dump out onto work surface, and roll out with a rolling pin; keep folding it onto itself until dough comes together.   
Roll the dough out until it is a ¼-inch think, then cut with a ring cutter that is the same size as your ramekin. 
Lightly grease a cookie sheet and place biscuits on it. Brush the biscuits with a little melted butter and sprinkle with a little sugar.   
Bake at 350 degrees for 10 minutes.  

Cobbler filling

Ingredients

10 sliced peaches
1 pint blackberries
1 cup sugar
Pinch allspice and cinnamon
¼ cup peach Schnapps
¼ cup cornstarch and water slurry

Preparation

Place everything in a pot, except the slurry.
Cover and bring to boil. Remove lid and thicken with slurry. 
Separate into ramekins. Warm with biscuit. Serve with blackberry ice cream. 

Blackberry Ice Cream

Ingredients

2 cups blackberries
2 ounces blackberry wine
1 cup sugar
2 cups cream
1 cup milk
½ cup egg yolks

Preparation

Place blackberries, wine and 1/2 cup sugar in a small pot. Bring to boil and reduce by half. Strain though a fine strainer. 
In a separate pot, put remaining 1 cup of sugar, along with the cream and milk.
Bring to simmer, and mix in blackberry reduction, then temper with egg yolks. 
Chill, and then freeze as directed in your ice cream maker.

1701 Montford Drive
Charlotte, NC 28209
704.525.0881
goodfoodonmontford.com

Related Topics
Related Topics