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RECIPE: Cranberry Goat Cheese Cobbler with Rosemary and Honey

Sofitel Chicago pastry chef Patrick Fahy with his Cranberry GoCheese Cobbler with Rosemary Honey. | Jean Lachat~Sun-Times

Sofitel Chicago pastry chef Patrick Fahy with his Cranberry Goat Cheese Cobbler with Rosemary and Honey. | Jean Lachat~Sun-Times

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Updated: February 20, 2012 8:00AM



The Sofitel’s Patrick Fahy takes cranberries out of their comfort zone, pairing them with goat cheese and rosemary for a sparkling, surprising dessert.

MAKES 8 SERVINGS

COBBLER DOUGH

1½ cups all-purpose flour

½ cup softened butter

4 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon vanilla extract

2/3 cups milk

1 rosemary sprig, finely chopped

FILLING

1 cup goat cheese

1 cup honey

2 cups raw cranberries

½ cup turbinado sugar ( sugar in the raw)

Preheat oven to 350 degrees.

For the dough: Mix all ingredients through rosemary together in food processor or by hand with spoon or spatula until fully incorporated and mixture is creamy.

For the filling: Stir together goat cheese and honey until fully incorporated. Fold in cranberries.

Butter 6-inch ramekin or other baking dish. Spoon filling into dish and cover with cobbler dough, using piping bag or spoon to dollop over. Sprinkle dough with turbinado sugar.

Bake until top is dark golden brown, about 45 minutes. Serve warm.

Patrick Fahy, Sofitel Chicago

Nutrition facts per serving: 480 calories, 18 g fat, 12 g saturated fat, 45 mg cholesterol, 74 g carbohydrates, 48 g sugars, 9 g protein, 509 mg sodium, 5 g fiber



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