Biltmore Estates Blackberry Confit With Peppermint And Honey

Biltmore Estates Blackberry Confit With Peppermint And Honey

1 cup sugar
1 cup water
1/2 vanilla bean, split
2 cups blackberries
1 cup heavy (whipping) cream
1/2 cup Biltmore Estate honey or another favorite honey
Fresh peppermint leaves
In small saucepan, combine sugar and water. Bring to a boil and reduce heat
to medium. Add vanilla bean and simmer 3 to 4 minutes.

Remove vanilla bean, and pour sauce directly over blackberries.

Next, whip cream to stiff peaks; fold in honey.

Cut peppermint into thin strips and add it to blackberries to taste. Serve
berries with whipped cream.

Makes 4 servings

Source: Bounty of Biltmore Cookbook

Biltmore is a beautiful home, it is huge. Be sure to see if if you are near
Ashville, N.Carolina, when you are there you can see the Blue Ridge
Mountains, that is why he built the home there.

Gnocchi Ingredients: • 6 ounces Soft goat cheese
• 2 Egg Yolks
• 1/2 cup All Purpose Flour
• 3/4 cup Semolina Flour
• Kosher salt to taste
Vegetables Ingredients: • 20 pieces Asparagus tips, blanched
• 1/4 cup English peas, blanched
• 4 Black Mission Figs
• 8 Baby Squash, sliced
• 4 Baby Golden Beets, blanched and peeled
• 12 Green beans, blanched
• 1 head Cauliflower, florets, blanched
• 16 Arugula leaves
• 4 Squash Blossom
• 12 Baby Tomatoes
• 1 Shallot, sliced thin
• 3 cloves Garlic, minced
• 2 tbsp. Butter
• 2 tbsp. Olive oil
Pesto Ingredients: • 1/4 Cup Arugula
• 1/4 cup Basil Leaves
• 1/4 cup Olive oil
• 1 tsp. Pine nuts, toasted
• 3 cloves Garlic
• 1/4 cup Parmesan Reggiano, grated
• 2 each Lemons, juiced
Method: Begin in a bowl by softening the goat cheese. Add the egg yolks and fold in by hand the semolina flour. Once incorporated, slowly add half of the all purpose flour. Add more flour if needed. Season and roll out into logs about 1" thick. Cut into 1 1/2" portions and score with the tip of a fork. Blanch in heavily salted boiling water and set aside.

Next, in a blender, add the basil leaves, arugula, garlic, pine nuts, lemon juice and olive oil and blend for two minutes. Slowly add the Parmesan cheese to finish. Season with salt and pepper.

In a skillet over medium heat, add butter and begin to sauté the sliced shallot and garlic. Add the squash, beets, cauliflower and asparagus. Cook for 2 minutes. Toss in the peas, green beans, tomatoes, and gnocci and heat for 2 minutes.

Finish by adding in the pesto, to desired amount, season and transfer to a bowl and garnish with fresh figs, shaved Parmesan, arugula leaves and fresh olive oil.