On April 1st I ran across chef Gabriel Rucker’s (Le Pigeon in Portland) recipe for Bacon–Apricot Cornbread with Maple Ice Cream. I “screamed” on SideDish for a pastry chef to deliver the goods. Silly me, I didn’t check the comments—the Mansion’s pastry whiz David Collier volunteered for duty and I didn’t follow through. But today a local pastry chef showed up at the office with the real deal. SHE doesn’t want me to “shill” about her actions; she just loved the recipe and wanted to “share it with friends.”
The apricot cornbread was still warm. She used Whole Foods grade B maple syrup in the ice cream and as many Go-Texan products as possible. Two slices of cake and a scoop of ice cream all surrounded by a light drizzle of bacon grease mixed with maple syrup. Breakfast for dessert for lunch. There is a slight chance this dessert could turn up here, but I can’t guarantee it. (There is nothing like Les Dames.)
