- Cullman, Alabama


August 21, 2013

Cullman native Clif Holt to host Farm-to-Fork dinner


Goat Cheese Ice Cream

2 c. heavy cream

1/2 c. milk

4 egg yolks

1/4 c. sugar

3 T. corn syrup

4 oz. goat cheese

Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use. Yield: approximately 3 cups

Summer Peach & Crème Brulee

1 qt. heavy cream

1 vanilla bean, split and scraped

1 c. vanilla sugar, divided

8 lg. egg yolks

Preheat the oven to 325º. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to using. Cut peaches in half, lengthwise, and remove pit. With a melon grapefruit spoon, remove red center from peach. Scoop a healthy spoonful of the custard andfill the hollowed peach half.

Sprinkle the remaining 1/2 cup vanilla sugar equally among the peach halves and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for a few minutes before serving.

Black & Blueberry Compote

1-1/2 c. fresh blueberries

1 c. fresh blackberries

1/3 c. water

2 drops sherry vinegar

1/4 c. honey

Combine blackberries and blueberries, honey and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill). Serve warm with Peach Crème Brulee or over Goat Cheese Ice Cream.


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