Blackberry Farm

Friends of the Farm

Tomato Consomme, Basil Granita, and a Feta Cracker

"This is something very refreshing for the hot month of August.  It would be very satisfying to sit in the shade and enjoy a light snack produced from the garden." Liz Williams


4 Pounds Freshly Picked Tomatoes
1/3 Cup Sugar

Large dice the tomatoes and place in large bowl with sugar.  Wrap very tightly with plastic wrap.  Place bowl over pot of boiling water and allow to steep until the tomatoes have released a large amount of juice.  They will look wilted and tired.  Remove from heat.  Strain tomatoes and juice through cheesecloth so liquid becomes clear.  Chill.  Portion into small glasses.

Basil Granita
2 ounces Basil Leaves (fresh)
1 Cup Sugar
1 Cup Water
2 Cups Water
In a food processor, grind the basil leave with the sugar.  Grind until leaves are completely broken down and sugar is green.  In a small pot, combine the sugar and the 1 cup of water.  Bring to a boil.  Remove from heat and add 2 cups water.  Chill over and icebath immediately to preserve green color.  Freeze solid in a shallow pan.  Scrape with a fork to serve in glass on top on consumme.  

Blackberry Farm Feta Cracker
6 ounces Feta
1 Yolk
2 ounces Toasted Pine Nuts, chopped finely
1 Cup Whole Wheat Flour
1 Teaspoon Kosher Salt

Cream the feta and yolk together with the paddle attachment in mixer.  Once completely smooth, add the pine nuts and the flour.  Mix until just combined.  Do not overwork dough.  Roll out as thin as possible between two sheets of parchment and chill.  Remove top layer of parchment and using a cookie cutter of your choice, cut out crackers.  Place on parchment lined sheet tray and sprinkle with salt.  Bake at 300 degrees until lightly golden.  Remove and place in 150 degree oven until crispy.  Cool completely before serving.  

Liz Williams