Blueberry Galette


Two days ago, I made pie. Apple pie, to be specific. I was testing out a new recipe, and while it was a good apple pie, it wasn’t great – yet. I’m working on it :). It involves sea salt caramel, honeycrisps, and a super flaky pie curst. Anyways, whenever I make a double crust, I always end up with some leftover pie crust. I usually just wrap it up and stick it in the fridge to use for a mini tart, hand pies, or galette. I had some fat, juicy blueberries (probably the last of the season …) and a wistfulness for summer to return, so I made a blueberry galette. Classic, simple, easy as pie (see what I did there? :)).

blueberrygalette-7blueberrygalette-14The first thing you have to do is make the pie crust, of course. Below is the recipe for a single 9″ crust, which should be more than enough for a galette.

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There’s something about big, fat, juicy blueberries that cook down in the oven and become something akin to gushers. They pop and the juices just flow out, staining everything in the best way possible. They take on this tart flavor and all I’m thinking about when I bite into a slice, is why aren’t they ripe year round?? My favorite is when I get to the edge – that folded over edge, enclosing a hidden burst of blueberries. You know what I’m talking about.

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RECIPE: Blueberry Galette

Single 9″ pie crust
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1 stick butter, pre-chopped into 1 cm cubes and placed in the freezer
1/2 cup ice cold water
2 tbsp apple cider vinegar

1| Pie Crust: Prepare all ingredients. Mix apple cider vinegar with water, and place that in the freezer as well.
2| Mix together flour, salt, and sugar.
3| Take butter out of the freezer and using a pastry cutter, a fork, or your fingers, work quickly and cut butter into dry ingredients. You should end up with pea sized chunks, which is completely fine!
4| Take out cider vinegar / water mixture. Using tablespoons at a time, mix it into dry ingredients until just combined. Do not overmix or knead. Add the mixture gradually – you can always add more water, but you can’t take it out. The resulting dough should be damp but not moist.
5| Shape into a disk and wrap with plastic wrap. Chill in the fridge for at least 1 hour.

Blueberry Galette
2 cups fresh blueberries
2 tbsp cornstarch
1 tbsp lemon juice
1/4 cup granulated sugar
1 tsp vanilla extract
1 dash salt

egg wash: whisk 1 egg with a splash of water
demarara sugar, for sprinkling

1| Take pie crust out of the fridge. Preheat oven to 425F.
2| Mix blueberries, cornstarch, lemon juice, sugar, vanilla, and salt in a bowl.
3| On a lightly floured surface, roll out pie crust to about 10-12″, depending on what you want.
4| Spread blueberries on dough, leaving 1″ around the edges.
5| Fold edge over blueberries and crimp all around.
6| Place on parchment paper lined baking sheet and brush with egg wash. Sprinkle generously with demarara sugar.
7| Bake at 425F for 20 minutes. Then bake at 375F for another 20-30 minutes, until blueberries are bubbling.


Bourbon Maple Bacon French Toast

bourbon french toast-6 coVERAccording to Tastespotting, September is both bourbon month and breakfast month. They went on to joke about a bourbon breakfast. Well, I don’t joke about things like this, because you know what? What’s wrong with a little bourbon with breakfast? Nothing!! Let’s make some homemade challah and use that for a boubon maple bacon french toast.

How can we resist?

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Soak the thick cut slices of challah in your egg mixture. bourbon french toast-2bourbon french toast-3bourbon french toast-4

Before we add on the bacon and bourbon maple syrup:bourbon french toast-5… and after!bourbon french toast-6

Let’s be honest. Which looks more appealing? I personally LOVE bacon. I also love bourbon. And French toast. Put them all together, and it’s probably one of the best breakfasts ever! Who’s counting carbs? Not me, not today. I suffered through that once preparing for my wedding -I can honestly say that’s not happening again.

RECIPE: Bourbon Maple Bacon French Toast
The ultimate savory-sweet brunch.

French Toast
8 half inch slices of challah (or other rich loaf such as brioche)
3 eggs. beaten
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp brown sugar
1 tsp honey
1/2 cup whole milk
1 tsp vanilla extract
dash sea salt

4 tbsp butter, for frying

5 slices (or more!) bacon, pan fried and crumbled. Set aside.

Bourbon Maple Syrup
1 tbsp bourbon
1/2 cup maple syrup
1 tbsp butter
1 tsp brown sugar

1| Whisk together eggs, cinnamon, nutmeg, sugar, honey, milk, and vanilla. Pour into a pie pan or large casserole dish. Place bread in evenly and let each side soak for about 30 seconds.
2| Remove bread and place on a cooling rack stacked on a baking sheet. Let sit for another minute.
3| On medium low heat, melt 1 tbsp butter in a heavy bottomed skillet. Two slices of bread at a time, cook until golden brown. This took me approximately three minutes on each side, but this can vary for you.
4| Remove from pan.
5| Bourbon Maple Syrup: Combine all ingredients in a small saucepan and boil. Heat up until butter is melted and brown sugar dissolved. Once it boils, turn heat to low and simmer for 5-10 minutes. Turn off heat and let sit for another 5 minutes. Then serve with toast!
6| Assemble: Very simple – pour warm bourbon maple syrup onto french toast and sprinkle with crispy bacon.

Caramelized Peach Caprese Panini, for Edible Boston

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I have some exciting news! I submitted this recipe to Edible Boston’s “Reader’s Recipe” contest. For the Fall 2014 issue, the contest was sandwiches!!! Having just received a George Foreman grill as a present, I had JUST developed this recipe and fallen in love with it. I’ve been itching to share this with you all for weeks, but I crossed my fingers and held out until I heard back from Edible. Now that the issue is out, you can check it out here.
I just love caprese. It’s one of my favorite pizza, sandwich, or salad types. The simplicity, ingenuity, and freshness of the basil-mozzarella-tomato combination is just golden. I decided to give it a little bit more complexity by adding caramelized peaches and prosciutto.
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Let me paint you a picture. I’m walking around the streets of Florence with my architecture classmates. We’re clutching moleskins, museum passes, and holding onto our almost-finished gelato. We stop to browse the leather market. We stop to sketch a fascinating door. We find somewhere with outdoor seating (which isn’t hard to find) and order pizzas on a student’s budget. Someone orders the marghertia; others order a prosciutto pizza. I order the caprese pizza, because what is better or more refreshing than fresh mozzarella, tomato, and basil?
This scene has stayed with me long since I graduated from college. When I miss Italy, I try to go back, not via photos, but via food. I made this sandwich to take advantage of the perfect combination caprese brings together. But for this panini, I was in the mood for something saltier, and I absolutely love the way fruit and prosciutto mesh together. So, I caramelize my peaches to bring out its sweetness. I add two slices of paper-thin prosciutto to prevent the bread from getting soggy and for that savory kick. I roast some mixed cherry tomatoes so that with each bite, there will be a burst of flavor. I used homemade challah for this because it is one of my favorite breads and a staple in my kitchen.


I used to dismiss sandwiches as mundane, typical, or lazy. But that was before I stumbled into South End’s Flour Bakery, delirious with hunger and ready to chomp on anything that was presented before me. I ordered a the tomato chutney goat cheese lamb sandwich, which is quite possibly one of the best sandwiches on earth. Tangy, sweet, fresh. After wolfing that sandwich down, my whole perspective on sandwiches changed. They could be so complex. So delicious, for lack of better word. So creative. Then, I started to remember all the other meaningful sandwiches I’ve ever experienced. A Vietnamese banh mi sandwich I had in California. The po boy in New Orleans. The pulled pork from Pappy’s in St. Louis. I was humbled and blown away. All these years I’ve enjoyed sandwiches of all types, but I never really dissected them or paid them too much attention. Well, that’s going to change now. I’m going to revisit and appreciate the sandwich.

RECIPE: Caramelized Peach Caprese Panini
makes 4 sandwiches
1 ripe peach, pitted and sliced to 8 slices
brown sugar
1/2 tbsp butter
1 cup cherry tomatoes, sliced
4 1/4″ slices of fresh mozzarella
olive oil
8 thin slices of prosciutto
a handful of basil, chopped roughly
8 slices challah
1| Cherry Tomatoes: Preheat oven to 375F. Toss cherry tomatoes with some olive oil and bake for 15 minutes. Set aside.
2| Peach: To caramelize peach, sprinkle brown sugar on both sides of peach slices. Heat up a heavy bottomed skillet over medium-high heat. Add butter. Gently lay peach slices in skillet. Cook each sides, allowing time for juices to flow and brown sugar to caramelize, about 2-3 minutes on each side. Set aside.
3| Assemble: Lay two challah slices side by side. Place one slice of prosciutto on each slice. Layer peach, mozzarella, and then another peach slice on one challah slice. Sprinkle basil on top. Place 3-4 cherry tomato slices on top. Close by placing second challah slice over the cherry tomatoes. Do this for each sandwich.
4| Make Panini: Preheat your panini press or George Foreman grill. Brush a layer of olive oil on both sides of the challah. Gently place onto grill and close the lid (or press). Cook until bread is browned and grill marks show, about 2-3 minutes.

鲜肉月饼 – 中秋节 SuZhou Style Pork Mooncake for Mid-Autumn Festival


Happy 中秋节 (Mid-Autumn Festival)!!! This year, it falls on today, September 8th. I have something special to share with you all – the pork mooncake. A savory mooncake. Before you wave me away and claim that mooncakes are sweet and filled with yolk, lotus paste, and red bean filling, I would like to say that this is a traditional mooncake eaten at Mid-Autumn Festival in the JiangSu region (Shanghai, Suzhou area). In fact, some refer to this as 苏式鲜肉月饼, “Suzhou style mooncake”. The mooncake that is most well known and sold in mountains of boxes in Chinese supermarkets are Cantonese style mooncakes. In fact, Two Red Bowls has a great recipe for this. 

Personally, I prefer the pork mooncake. The Cantonese style one is a little bit too greasy for me, although occasionally I do feel in the mood for the yolk filled ones. Of course by that time it’s not Mid-Autumn Festival anymore, and I can’t find it anywhere. The pork mooncake has a super flaky dough surrounding a savory, aromatic pork filling. When I say flaky, I mean FLAKY. Literally, paper thin pieces of dough will flake off at the slightest touch. Biting into a mooncake is like inhaling thin pieces of pastry. It’s a good feeling, trust me.

We celebrated it yesterday, with friends and good food. To commemorate mid autumn festival, I made all Asian dishes: the meat mooncakes, scallion pancake, pork belly buns, spicy yakiudon, and green beans.

Step by step photos included for your convenience :).



When I left California for St Louis for college, I felt very nostalgic. For my family, the environment, the weather, and the Chinese food. The abundant, accessible Chinese food – most notably cooked by my mother. When I headed back for the much needed 3 week winter break, I wolfed down as many shaomai, zhongzi, dumpling, wonton as I could. I think my mom took pity on me, because when I left for the spring semester, she froze and packed ziplocks of goodies for me, including rows of shaomai, zhongzi, and pork mooncakes. I loved arriving back in the dorm, reheating these, and sharing my mom’s food with my suitemates. I could never appropriately explain how delicious they were. Now, living in Boston, there is definitely accessible Chinese food, but there’s nothing quite like homemade food, is there?

To start: 

We’re going to start off by preparing the meat filling, lard dough, and oil paste (ingredients at bottom of the page)
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On a lightly floured surface, roll out lard dough in a long oval


Then, fold edges to middle


Rotate 90 degrees, and roll out to an oval again. Repeat the folding process. Yup, we are creating layers for a flaky pastry dough! Finally, roll out into a rectangle:


Now, starting from the bottom on the long edge, roll into a cylinder. Cut into 12 equal pieces.

Take one piece and roll into a sphere with your hand. Using a rolling pin on a lightly floured surface, roll out into a circle. Spoon 1 tbs meat into the center, and gently work the edges up and over the meat. When you have the edges at the center, use your fingers to pinch it shut and twist gently to seal.


Lay them on a parchment paper lined baking sheet. Using a pastry brush, brush egg wash over mooncakes. Preheat oven to 375F.


Bake for 25 minutes, or until golden brown. Let cool slightly before serving. These are best served immediately. You can store them and refrigerate them, but they won’t be as flaky!


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By the way, see those gold rimmed small plates? I received these as part of Food52’s birthday giveaway!! I was so excited when I received the email. See, I never win giveaways. Never!! Thank you so much for sending them over. I absolute love them!!

RECIPE: 鲜肉月饼 – 中秋节 Pork Mooncake for Mid-Autumn Festival

Lard Dough
1 cup all purpose flour
1/2 tsp salt
4 tablespoons lard, diced (you can use butter if you can’t find lard)
4 tablespoon cold water

Oil Paste
1/2 cup cake flour
3 tablespoon vegetable oil

Meat Filling
200g lean ground pork
2 tbsp finely chopped scallion (green onion)
1/2 tsp salt
1/2 tsp minced ginger
1/4 tsp dashi powder
1.5 tbsp corn starch
1 tbsp light soy sauce
1/2 tbsp sugar
1 dash white pepper
2 tbsp sesame oil
2 tbsp cold water
1 tsp shaoxing wine

Egg Wash
1 egg, whisked

1| Lard Dough: Sift together flour and salt. Cut in lard (or butter) until crumbly and well mixed. Add in cold water and mix. Transfer to a lightly floured surface and knead until smooth. Cover with plastic wrap and set aside
2| Oil Paste: Combine flour and oil with a fork and mix until well incorporated.
3| Meat: Combine all ingredients and mix until it is sticky. For this, I do what my mother does: use my hand to basically squeeze the pork until it is sticky. It’s a much more effective method, in my experience.
4| Take the lard dough and knead some more. Roll out into an oval. Spread oil paste on it. Take the two short edges and fold them on each other, in thirds (see above photos). Turn 90 degrees and roll out into an oval again. Repeat the folding process, and finally, roll into a long rectangle.
5| Starting from the long edge, roll into a thin cylinder. Divide into 12 equal pieces.
6| Assemble: One piece at a time, roll lightly in your palms to form a sphere. Using a rolling pin on a lightly floured surface, roll out into a circle. Spoon 1 tbs meat into the center, and gently work the edges up and over the meat. When you have the edges at the center, use your fingers to pinch it shut and twist gently to seal. Place twisted side down on a parchment paper lined baking sheet.
7| Do the same for the remaining 11 pieces.
8| Using a pastry brush, brush egg wash onto mooncakes.
9| Preheat oven to 375F. Bake for 25 minutes, or until golden. Cool slightly, then serve immediately.

Pumpkin Banana Cinnamon Bread with Olive OIl

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I hope everyone had a fantastic Labor Day weekend! Let me tell you a little bit about mine. It includes photographing a wedding on the beach, food trucks, a friend’s personal garden of eden, and college reunions.

Friday: Our faithful Nissan Altima with over 100,000 miles has a dead engine. Devastating, but that’s life. We signed a lease for a Prius. Hello to less gas refilling! Our wonderful friends Jeff and Megan also arrived to stay with us for the weekend. We had a glutenous dinner at The Kitchen, where I had an amazing three course meal of mussels drenched in a white wine sauce that I devoured with garlic bread, the most tender and juicy duck breast I’ve ever had, and some lovely doughnuts, which, to be honest, I barely remember because of how full I was.

Saturday: Alex and I shot a wedding over at Gloucester, MA. It was beautiful, sincere, and heartwarming. There were also bonfires, fireworks, and swing dancing. Here is a sneak peek:

Xu Liu Photography

Xu Liu Photography

Sunday: We went to Boston’s SOWA Sunday in the South End. I will describe it as a hodgepodge of food trucks, farmers market, artisan / craft fair, and a perfect Sunday activity. We ended up grabbing foods from Bon Me, Fugu, Mei Mei, and Roxy’s Grilled Cheese. Lovely. And then we bought tomatoes, peaches, and green beans at the farmer’s market for dinner.

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Then we made dinner. Perfectly grilled steak, my savory cobbler with cornbread biscuits, caramelized onion with green beans, and a smooth Italian red. (Sorry, no good photos of this!)

Monday: Megan and I embarked over to Winchester to meet Cerina and Hannah. A mini suite reunion! We all lived together in a suite in our junior year of college. Coffee, croissants, and good conversation – what more could we want? Homemade Chinese food, that’s what! Hannah took us to her home, where her grandma has a garden comparable to those in California. I was amazed. She harvested many varieties of squash, tomatoes, cucumbers, and green beans. Then, she treated us to her special homemade scallion pancakes. These were fluffy and airy – very different from my rendition. I will be trying to recreate this. With promises of future cooking lessons, we headed back to Boston, nostalgic for our college days.

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Now, it’s September. What happened to summer?!! Too many events, too many travels. Let’s kick off fall with this pumpkin banana bread. It has this delicious crust but it’s completely moist inside! I used to be obsessed with Starbuck’s pumpkin bread, but this is actually much better (and more accessible!!) Plus I used olive oil so this recipe has no butter! Tell me that isn’t healthy.



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RECIPE: Pumpkin Banana Cinnamon Bread
*adapted from Simply Recipes’ Banana Bread

1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1.5 tbsp ground cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp pumpkin pie spice
2 eggs at room temperature
8 oz pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar (if you prefer sweeter breads, use 3/4 cup)
1 tsp vanilla extract
1/2 cup extra virgin olive oil (or coconut oil!!!)
1/3 cup water, at room temperature
1 mashed overripe banana

Cinnamon-Sugar filling
1/3 cup granulated sugar
1.5 tsp ground cinnamon

1| Preheat oven to 350F. Grease a loaf pan.
2| Sift together flour, baking soda, salt, cinnamon, nutmeg, allspice, and pumpkin pie spice together.
3| Beat together mashed banana, pumpkin puree, and eggs (at room temperature)
4| Add brown sugar and granulated sugar to wet mixture and beat.
5| When well blended, add in vanilla, olive oil, and water. Mix some more
6| Add dry mixture to wet and fold until combined.
7| Mix together cinnamon sugar filling and set aside.
8| Assemble: Pour half of the mixture into prepared pan. Generously sprinkle cinnamon/sugar mix across surface. Then, pour the rest in.
9| Bake for 60 minutes. Use a toothpick to test the bread – if it comes out clean, then it’s done.
10| Cool on rack for 15 minutes. Remove from pan and cool completely.

Or, if you’re like me with no self control to speak of, cut a slice of warm bread and dig in. :)


Caramelized Shrimp Tacos + Monterrey, Mexico trip

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What foods come up in your mind when summer finally starts? For me, it’s ice cream, grilled vegetables, salads, berry pies, cocktails, and tacos. Tacos are such an outdoor food, don’t you think? I still remember the best taco experience I’ve ever had: cabrito tacos and pork tacos in Monterrey, Mexico. Alex and I flew down to Monterrey to attend Sam Hurd’s workshop. You can read about our experience here. Naturally, I wanted to try as many local foods as possible. Surprisingly (or not), I spotted familiar chain restaurants such as Chilis and Applebees! Alex and I avoided these restaurants. They aren’t even restaurants we’d go to in America, so why waste our time there in Mexico?

Instead, I discovered that the local cuisine of Monterrey, Mexico is cabrito – which is baby goat meat. We went to Restaurant San Carlos on the advice of someone on Chowhound. Apparently, this restaurant served good, quality, local cuisine. Speaking with some locals also attending the workshop confirmed the reputation of this restaurant. I had taco de cabritos.

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Alex got cabrito as well, but pan-fried with spices. We were given stacks on stacks of corn tortillas, even though we tried to refuse after the third stack was placed on our table. Everyone there was incredibly kind. We spoke minimal Spanish, but with hand gestures, pointing, and basic phrases,we were able to communicate well enough. 

Near the end of the trip, we went out with the workshop attendees and Sam. This time, we found a street taco stand that Sam swore was the best tacos he had ever had. Well, who am I to question this statement?

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(Please excuse my grainy iphone photos)
I got spicy pork tacos, and they were fantastic!!!! I think I actually liked this more than the cabrito tacos. Wow, they were amazing. I don’t think it’s possible to articulate how great these were!

Alex and I love to travel and try new things. Alex and I recently travelled to Shanghai, Suzhou, Wuxi, Changzhou, and Tokyo. I will be going to Greece with a couple of girlfriends in August. Then, finally, next spring, Alex and I will be taking our honeymoon in New Zealand. Lots of good times to look forward to.

Anyways… back to caramelized shrimp tacos. I’m not going to say these were as mind blowing as the ones I had in Mexico, because they’re a completely different type of taco. They’re a little sweet, a little savory, and full of tender shrimp. It’s also the easiest taco to make, ever. I promise you that. The recipe in a sentence: Cook shrimp and onions in a brown sugar and water mix until shrimp is cooked through, add corn 5 minutes before it’s done, and garnish with sliced scallions.

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RECIPE: Caramelized Shrimp Tacos

1 cup peeled shrimp (about 3/4 lb, depending on size)
2 tbsp brown sugar
2 tbsp water
1/2 cup sweet corn, frozen or fresh
1/2 onion, sliced thinly
1 tsp balsamic vinegar
thinly sliced scallion for garnish
white flour or corn tacos
1 ripe avocado
1 tsp plain greek yogurt
1/2 tsp paprika
A quarter of red onion, finely chopped
1 tsp lime juice

1| Mix brown sugar and water together. Heat up in a nonstick skillet on medium-high heat. When it is bubbly and dissolved, add in shrimp and onions.
2| Turn heat down to medium-low, and cook. Stir shrimp and turn to coat both sides. Cook until shrimp is cooked through (shrimp will lose its transparency and turn pink-ish). This may take 2-3 minutes per side. Don’t worry about the sugar water mix. It will reduce as the shrimp is cooking and form a wonderful sticky sauce that will coat the shrimp.
3| When sugar-water mix is almost completely reduced, add in corn and stir to cook.
4| Remove pan from heat.
5| Make avocado cream: Mix ripe avocado, lime juice, yogurt, paprika, and onion together and mash. Super simple.
6| Assemble tacos: Spread avocado cream on tortilla. Top with shrimp and corn. Garnish with scallions. Enjoy!

Lavender Honey Peach Buttermilk Pie

peachbuttermilkpie coverWhat a mouthful. Lavender honey peach buttermilk pie. What can I say? I love putting together different flavors, and honey and lavender are just subtle enough to be placed with peach. This custard pie is sweet, refreshing, and permeated with the peach flavor. Topped with a greek yogurt cream and honeycomb, I can almost say it’s healthy. Well, not really, but the point is, it’s not exactly the most unhealthy dessert right? I used lavender as a secondary taste, and it worked out really well in this pie. Lavender can often be an overpowering flavor, so I ground it up with sugar – think of it as using a lavender scented sugar, if you will. The point is, it’s August. Peaches are ripe. Go pick some peaches. And make this pie.

peachbuttermilkpie-6I started out with lavender and sugar. There are two ways to do this. You can first grind up the lavender, then rub it with sugar, or you can put the sugar with lavender buds in a spice grinder and process it that way. The sugar becomes quite fine (almost like powdered sugar), which is nice side effect.


This recipe is inspired by Joy The Baker’s apricot buttermilk pie. I did not have dried apricots on hand, but I did have some plump, ripe yellow peaches. So I fiddled with this, changed some of that, and here is a peach buttermilk pie. This pie not only tastes good, but it also looks so darn pretty! I’m all for the lattice pie and all the interesting things you can do with a double crust (like this), but a clean custard pie… In the way a freshly made bed just invites you to lay on it, a clean custard pie just calls for me to dive in with a fork. A custard pie invites vignettes of lazy summer days, pristine white walls, a clear blue sky, and a fancy tea party. But that’s just me.



Let’s talk about honeycomb for a minute. My first encounter with it, ever, was at a honey bee event put on by Cuisine En Locale and Follow the Honey. It was a superb event with a 10 course meal, honey bee education, and possibly the craziest thing I’ve ever seen: a bee bearding.


As someone who is nervous around bees, I was shocked and fascinated and I could not take my eyes off of her. She is so brave and I am in awe of her daring. Bee bearding is based on the hive culture of the honey bees. The model wore a pendant containing the queen bee around her neck, and slowly, the honey bees made their way to her.

The ten course meal contained delicious foods such as lamb tacos, a wonderful palate cleanser of cucumber blueberry sorbet, and a roast beef salad topped with honeycomb. Each course had something to do with honey, and the honey was taken from different apiaries across Massachusetts. Alex and I were sitting at a table full of apiary owners, and we learned so much about honey bee keeping and honey in general. This was my first time tasting honeycomb. Topped over salad, it was amazing. Like sponges full of honey. When I bit into the honeycomb, honey literally burst and oozed into my mouth. Alex called it honey gushers. When I made my weekly run to SOWA Sunday market, I stopped by my favorite honey boutique, Kirk Websters, and I was overjoyed to see that they sold honeycomb! I’m going to incorporate into a salad soon, but for now, I couldn’t resist using it as a topping for this pie. And trust me, it was a good choice.





RECIPE: Lavender Honey Peach Buttermilk Pie

Single 9″ pie crust (see recipe from here)
12 oz peach puree (about 3/4 cup, 2 peaches were enough for me)
1/2 cup granulated sugar
1.5 tbsp lavender buds
3 large eggs
2 tbs all purpose flour
1/2 tsp salt
1/2 cup browned butter
1 cup buttermilk
1/4 cup honey
2 tsp vanilla extract

1| Dough: Roll on floured surface to about 12″ in diameter. Place over pie pan. Crimp as desired. Cover with plastic wrap and place in fridge to rest for at least 30 minutes.
2| Prepare: In a spice grinder, grind together sugar and lavender buds. Set aside. In a heavy bottomed saucepan, melt butter until brown. Set aside. Remove the pit from the peaches (2 was enough for me) and place in a food processor or blender. Puree until smooth (or, it can be a little chunky if you want chunks of peaches in the pie). Set aside.
3| Add eggs to sugar mixture and whisk until thick and pale. Add flour and salt and whisk. Add browned butter and stir. Stream in buttermilk, honey, and vanilla and whisk to incorporate, until smooth. Fold in peach puree.
4| Preheat oven to 350F.
5| Pour filling into pie shell. Place on a rimmed baking sheet and bake for about 45 minutes, until center is only slightly jiggly and pie is puffy on the edges. Remove from oven and let cool to room temperature. Cover and place in refrigerator to let it set overnight.

Greek Yogurt Topping + honeycomb
1/2 cup plain greek yogurt (best to avoid non-fat!)
1/3 cup heavy whipping cream
2 tablespoon powdered sugar
1 tsp vanilla extract

Beat all ingredients until peaks form. Spread onto pie with offset spatula. Top with honeycomb!