Chef Matt Kern: A Culinary Conservationist
A James Beard finalist nod puts Delaware's Matt Kern on a national stage, but the chef’s focus has always been local.
Recipe from Pastry Chef Skylar Crowley, One Coastal, Fenwick Island, Delaware
Local ingredients take center stage in this fresh summer dessert. Cornmeal from Castle Valley Mills, Nice Farms whipped ricotta, and Fifer Orchard strawberries all come together to celebrate Delaware on the plate!
Ingredients
SERVINGS: 1 Loaf(s)
- 1 cup yellow cornmeal (we use Castle Valley Mills)
- 1 cup all-purpose flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons butter, room temperature
- 1 cup sugar
- 2 large eggs and plus one egg yolk, room temperature
- ¼ cup sour cream, room
- 1 cut whole milk ricotta (we make from Nice Farms)
- 4 cups fresh cut fruit (we used Fifer Orchard strawberries)
Summer Fruit Gastrique
- 2 teaspoons vanilla extract
- 4 cups sugar
- 1 tablespoon water
- 1 cup rice wine
Preparation
FOR THE RICOTTA CORNMEAL CAKE
Preheat oven to 350°F. In a large bowl, mix the flour, cornmeal, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar for 2-3 minutes until light and fluffy. One at a time, add the eggs and yolk, stirring after each addition. Fold in the sour cream and incorporate. Then fold in the ricotta and vanilla extract. Mix in the dry ingredients. Scrape the sides of the bowl and mix on medium speed for 3 minutes.
Grease a loaf pan, line with parchment, and grease lightly. Spread the batter event. Once an even spread is achieved, top the cake with a full coating of raw turbinado sugar. Pop into oven for 35-45 minutes. Cake will be done when the batter has no jiggle in the middle, a golden brown top, and a knife or toothpick come out clean.
Once the cake is out of the oven and still slightly warm, slice the loaf. Enjoy with butter and a sprinkle of salt, or top with your favorite fruit gastrique, compote, sabayon, and/or whipped cream to celebrate the fruits of summer!
FOR THE SUMMER FRUIT GASTRIQUE (Makes about 2 cups)
Place sugar into small pot, and add a touch of water in the center. Over medium heat, cook until the sugar creates an amber caramel. Very carefully, add the vinegar to the caramel. Reduce to low and stir until the caramel is completely dissolved. Once the caramel vinegar mixture comes to a simmer, carefully add fruit to the pot, let reduce and cook down, about 5 minutes. With a hand blender, puree with a bit of olive oil to emulsify. Add salt to taste. Let cool and serve.
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