Crispy Fried Blueberry Pies With Meyer Lemon Glaze + Giveaway
Eating blueberries was a treat when I was little. It didn’t happen that often, but when it did it was in the form of blueberry cobbler with vanilla ice cream. I loved biting into the plump blueberries and the stain they left when I smiled like the Cheshire Cat to show off my purple teeth. […]
Eating blueberries was a treat when I was little. It didn’t happen that often, but when it did it was in the form of blueberry cobbler with vanilla ice cream. I loved biting into the plump blueberries and the stain they left when I smiled like the Cheshire Cat to show off my purple teeth. This week’s recipe from the amazing new cookbook Soul: A Chef’s Culinary Evolution in 150 Recipes by Chef Todd Richards encloses summer’s plumpest blueberries in a crisp crust to make Fried Blueberry Pies with Meyer Lemon Glaze. You get a two-in-one with this recipe, because Todd uses a crust recipe by Erika Council of Southern Soufflé. —Kristina For a chance to win a copy of Soul: A Chef’s Culinary Evolution in 150 Recipes, respond in the comments section below by August 15th, 5PM EST to the following question: What is your favorite pie, sweet or savory" We will announce the winner in the comments section, so be sure to check back!
Why Todd loves these pies:Â This is a special dish, especially for summer, because the combination of textures between the crisp crust and the bursting freshness of the blueberries is incredible. The inspiration ...
Eating blueberries was a treat when I was little. It didn’t happen that often, but when it did it was in the form of blueberry cobbler with vanilla ice cream. I loved biting into the plump blueberries and the stain they left when I smiled like the Cheshire Cat to show off my purple teeth. This week’s recipe from the amazing new cookbook Soul: A Chef’s Culinary Evolution in 150 Recipes by Chef Todd Richards encloses summer’s plumpest blueberries in a crisp crust to make Fried Blueberry Pies with Meyer Lemon Glaze. You get a two-in-one with this recipe, because Todd uses a crust recipe by Erika Council of Southern Soufflé. —Kristina For a chance to win a copy of Soul: A Chef’s Culinary Evolution in 150 Recipes, respond in the comments section below by August 15th, 5PM EST to the following question: What is your favorite pie, sweet or savory" We will announce the winner in the comments section, so be sure to check back!
Why Todd loves these pies:Â This is a special dish, especially for summer, because the combination of textures between the crisp crust and the bursting freshness of the blueberries is incredible. The inspiration ...
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