Recipe courtesy of Valerie Gordon.
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...See Accessory
Set the EGG for indirect cooking with a convEGGtor at 350°F/176°C.
Whisk the first 3 ingredients in a medium bowl. In a stand mixer, using the paddle attachment, beat the butter and sugar until fluffy. Add the eggs, crème fraiche, zest and vanilla and beat until combined. Add the dry ingredients and beat until the batter is smooth.
Melt 4 teaspoons (20 ml) of butter in the 10 1/2 inch (26 cm) cast iron skillet. Swirl the skillet to coat with butter; remove from the EGG. Spread the batter evenly across the pan.
Bake for 35-40 minutes or until a testing stick comes out clean. Allow to cool before removing from the skillet.
Place the prepared cherries in a large bowl. In a Cast Iron Skillet, combine the rhubarb and sugar. Add the skillet to the EGG and cook until the rhubarb visibly softens and releases some juice, stirring occasionally.
Pour the al dente rhubarb over the cherries and stir to combine. Allow the fruit to cool to room temperature, stirring every 5 minutes. Serve over the Crème Fraiche Cake.
We're talking about Pork Belly Burnt Ends! The Best part of a good brisket is the fatty point and in...See Recipe
Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...See Recipe
Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...See Recipe
The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...See Recipe