St. Luke's Peach and Cherry Croustade
TWIN FALLS, (ID) Executive Chef Mark Owsley and Sous Chef Chris McCarthy from St Luke's joins Diane Dean on FOX 14 to cook up a fresh peach and cherry croustade.
Watch the interview to see how to make it. Recipe is as follows. Crust 1 3/4 cup flour, 1/3 cup sugar, 1/4 cup cornmeal, 1/4 tsp salt, 1/2 cup cold butter cut in chunks, 1/3 cup buttermilk. Filling 4 cups bluberries, 2 cups blackberries 1/2 cup sugar, 3 TBS flour, 2 TBS lemon juice. Finish 1 egg white, turbinado sugar. You can also use peaches, cherries, plums etc... Comments ( |
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