Cook with the Chef – Peyton Young of Harry’s Roadhouse

Thu Jul 1st, 2010 - 5:30pm to 6:30pm

Santa Fe Farmers Market

Farmer’s Market Apricot Cherry Crisp

Crisp Topping

1 Cup        Butter, cold

2 Cups      Brown Sugar

1.5 Cups    Oats

2 Cups       Flour

1.5 tsp.       Cinnamon

2 Cups       Bread Crumbs

Mix all the ingredients together until the butter is well incorporated and the mixture is crumbly.

4 Cups     Apricots, rinsed and sliced

2 Cups     Cherries, pitted

1 Cup       Brown Sugar

3 Tbs       Cornstarch

2 Tbs       Butter, cut into pieces

5 Cups     Crisp Topping

Mix the apricots, cherries, brown sugar, and cornstarch. Put the fruit mixture into a 9in. pie pan that

has been rubbed with butter. Top the fruit with the 2 tablespoons of butter. Use crisp topping to

cover fruit. You can make a heavy topping or light topping depending on your preference. Bake for

30 minutes until the fruit is bubbling. Serve warm with whipped cream, crème fraiche or ice cream.

Farmer’s Market Salad of Apricots, South Dairy Feta and

Balsamic Reduction

To make the Balsamic Reduction:

1 Cup         Balsamic Vinegar

1/2 Cup     Sugar

Mix together in a sauce pan and heat on a low flame. Allow it to cook slowly until it thickens into a

syrup.

Farmer’s Market Salad

Farmers’ Market Greens

Apricots, sliced

Chives (or other fresh herbs of your choice)

South Mountain Feta Cheese, crumbled

Sea Salt

Fresh Ground Pepper

Balsamic Reduction