By Joe Bonanno, Special to TB Reporter

Chef Joe Bonanno is back with a not-labor-intensive recipe to make Labor Day even sweeter. Enjoy!

Hello, welcome back to My Firehouse Kitchen for Labor Day!

Labor Day weekend in the New York, New Jersey and New England area, where I am from, always marked the end of summer. The weather usually continued to be mild but the true heart of summer was Memorial Day through Labor Day. Not to mention that the resort areas, Jersey Shore, Hamptons, Cape Cod, Marthas Vineyard and Nantucket generally end their summer rentals on Labor Day.

I, as a young firefighter in NYC,  spent almost every weekend out in the Hamptons and the weekend would end on Sunday happy hour at a place called the Boardy Barn! The ultimate beach happy hour spot where everyone would end up with a party and music that could not be beat. Nowadays, it’s friends and family for good food and reminiscing about those days!

Here is a great recipe from The Firehouse Grilling Cookbook with mangoes, which are readily available here in Florida. Until next time as we said in the FDNY, this firefighter is taking up!

Joe

MANGO AND RASPBERRY COBBLER

Makes 8 servings

Filling

• 6 large ripe mangoes, pitted, peeled and cut into 1/2 inch thick slices
• 1 1/2 cups sugar
• 2 tablespoons corn starch
• 2 tablespoons fresh lime juice
• 3 6 ounce baskets of fresh raspberries
• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces

Topping

• 1 3/4 cups all purpose flour
• 1/3 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
• 1 large egg
• Approximately 1/2 cup milk

1. Position rack in center of oven and preheat to 400 degrees F.
2. To make filling, toss the mango slices, sugar, cornstarch and lime juice in a large bowl. Gently stir in the raspberries. Transfer to a 9×13 inch baking dish and dot with butter.
3. To make topping, sift the flour, sugar, baking powder and salt into a large bowl. Using a pastry blender cut in the butter until it looks like small peas. In a small glass measuring cup, combine the egg and enough milk to measure 3/4 cup. Beat until well combined. Stir into the dry ingredients to make a soft dough – do not overmix! Drop large spoonful of dough randomly over the top of the fruit mix.
4. Bake (if it seems to be browning too quickly, cover the top with foil) until a toothpick inserted in topping comes out clean and the juices are bubbling, about 45 minutes. Serve warm!

For more tasty recipes from Chef Joe, go to thehealthyfirehouse.com.

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