If you are a fan of fresh berries and are looking for a new way to enjoy them, then noted confection chef, Valerie Gordon, has just the recipe for you. Chef Gordon was recently at The Alisal and demonstrated how outdoor Big Green Egg cookers can be used to make mouthwatering baked goods. Her recipe blends plump blackberries and blueberries into a scrumptious jam, then combines freshly made custard with bits of torn brioche bread to create her Black & Blue Bread Pudding. All of this yumminess is created by using a cast iron pot over a live flame and then baked in an iron skillet. This kind of cooking outside of the box has been a tasty tradition at The Alisal for over seven decades.
Watch Chef Gordon in action and learn how to make this recipe yourself.
We invite you to plan a visit and enjoy great Western style dining The Alisal way. The next BBQ Bootcamp is coming up October 20-22, 2019, so call the Ranch reservation specialists at (888) 639-8072 or click here for more details. This is a unique chance to get up close and personal with the wonders of the Big Green Egg and taste the dessert delights of Valerie Gordon.
Don’t miss more Giddy Up & Grill recipes just like this one from our Chef and culinary friends.