2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Grandma’s Lemon Pizzelle, Mint Meringue, Strawberry Top Vinegar, Compressed Strawberry

Italian pizzelle with strawberries.

Yields 50 cookies

1 cup sugar
¾ cup melted butter
4 eggs
1 tablespoon almond extract
2 teaspoons baking powder
Zest of one orange and one lemon
2 cups all purpose flour

Method: In a stand mixer or hand-held mixer, mix melted butter and sugar until sugar is dissolved. Add all remaining ingredients except the flour and mix until fully incorporated. On low speed, gradually add flour until batter is smooth. Chill 20 minutes. Heat and coat a pizzelle iron with nonstick spray. Bake each batch for 30 seconds, checking for golden brown color.

For compressed strawberries: Place 1 pint strawberries (cut bite-size), ¼ cup sugar and 1 pinch salt in vacuum sealer (if possible, or simply macerate).

For strawberry top vinegar: Place tops from strawberries (saved from above), 1 pinch sugar, and distilled vinegar to cover into a sealable jar (ex. canning jar) and boil for 12 minutes. Remove and store in cool dry place.

For mint meringue: In a double boiler setup, add 2 cups sugar and whites from 8 eggs to bowl and whisk until they reach 180°F and sugar is dissolved. Pour into stand mixer and mix on high speed for 8 to 10 minutes or until stiff peaks form. Add ¼ teaspoon vanilla extract with mixer on low. Add ¼ cup chopped fresh mint and fold in by hand.

To serve: Top each pizzelle with the ingredients above and garnish with fresh mint.

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Chef Joel Orsini was born in Houston and trained at the Culinary Institute of America in the Hudson Valley. He was the creative mind behind the restaurant in Deep Ellum first known as Izkina and then Booty's; and now brings a seasonal no-waste ethos to Parigi in Dallas.

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