55 min listen
Making Cornbread With Millie Peartree Of Full Heart Full Bellies
Making Cornbread With Millie Peartree Of Full Heart Full Bellies
ratings:
Length:
34 minutes
Released:
Aug 19, 2023
Format:
Podcast episode
Description
Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosMillie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style. They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter. Click here for Millie’s Honey Butter Cornbread recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Millie: Instagram, Full Heart Full BelliesMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here
Released:
Aug 19, 2023
Format:
Podcast episode
Titles in the series (59)
Making Pavlovas With Zoë François Of Zoë Bakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios As the talent behind the Zoë Bakes Instagram account, Magnolia television show, and cookbook, Zoë François makes a lot of beautiful baked goods, but the one she’s known for in particular is her airy, delicate pavlova in the shape of a tutu. Zoë came up with the specific shape as an homage to the dessert’s namesake, legendary ballerina Anna Pavlova. Zoë joins host Jessie Sheehan to share her tips and tricks for making the meringue confection, from weighing your egg whites, choosing the right kind of bowl and spatula, to making your own superfine sugar and vanilla extract. They also go through Zoë’s suggestions for filling the pavlova, the recipe for her low & slow whipped cream that stays stable for days, and whether to use a hand or a stand mixer. Want to bake along? Here is Zoë’s recipe for pavlova. Thank you to by She's My Cherry Pie