Summer Berry Carpaccio Recipes

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

SUMMER SQUASH CARPACCIO

Steps:

• Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

CITRUS CARPACCIO

Steps:

• Slice the red onion paper thin and soak in ice water until ready to use.
• Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
• Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
• Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
• Drain the red onions, pat dry and scatter over the citrus.
• Seed the chiles and puree them in a blender with the olive oil until smooth.
• Drizzle each plate with the chile oil and garnish with cilantro leaves.