Innside New Jersey

EAT INN: Cobbler and quencher for summertime

This Star-Spangled Cobbler recipe is red and blue and yummy all over. (Scarborough Inn, Ocean City)

This recipe is from the California Strawberry Commission.

Star Spangled Cobbler

3 cups stemmed and halved
strawberries (about 1 pound)
2 cups blueberries (about 12 ounces)
1 cup plus 1 tablespoon sugar

2 tablespoons butter, cut in small pieces
2 teaspoons freshly squeezed lemon juice
1 teaspoon cinnamon
½ (17.3-ounce) package puff pastry, thawed (1 sheet)

Preheat the oven to 400˚F. Lightly coat an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine the strawberries, blueberries, first amount of sugar, cornstarch, butter, lemon juice, and cinnamon, tossing to mix well. Arrange in the baking dish. Set aside.

Unfold the pastry sheet. Using a star cookie cutter, cut out nine stars. Arrange the stars over the fruit mixture. Sprinkle with the second amount of sugar.

Bake for 35 to 40 minutes or until the filling is bubbly and the stars are lightly browned. Serve warm or at room temperature.

Yield: 8 to 10 servings.

 


Easy to blend, refreshing to sip on a hot summer’s day, this Fruit Punch will make you feel cool as a bay breeze. (John F. Craig House, Cape May)

Fruit Punch

1½ to 2 cups diced fresh fruit or whole berries (your favorite)
1 tablespoon Crystal Light (any flavor)
Ice cubes to fill the blender to three-quarters
Water to cover
Seltzer water to taste

 

In a blender, using the pulse mode, combine the fruit, Crystal Light, ice, and water until the ice is crushed. (The mixture should have a slush consistency.)

Pour the mixture into a pitcher. Add seltzer water to taste.

VARIATION: LEMONADE
Use 1 whole lemon cut in quarters as the fruit.

VARIATION: BARBARA’S SANGRIA
Mix the slush mixture with white wine instead of seltzer water.