BWW TV Exclusive: BACKSTAGE BITE Thanksgiving Special! With Katie Lynch and THE COLOR PURPLE's Antoine L. Smith
By: Backstage Bite with Katie Lynch Nov. 22, 2016
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In Backstage Bite with Katie Lynch, come into Katie's kitchen with some of Broadway's brightest as they eat, drink and merrily mix it up. See your favorite stars out of their element as they whip up dishes inspired by their Broadway show. Watch what happens when these actors trade belting for baking!
Today, we are excited to bring you the latest episode, featuring The Color Purple's Antoine L. Smith.
Smith's other credits include: Memphis (Broadway), First National Tour of Rodgers and Hammerstein's Cinderella (Lord Pinkleton); Cats (Old Deuteronomy, Gus, Growltiger). Regional: Les Miserables (Javert), Big River (Jim), Ragtime (Booker T. Washington), Rent (Tom Collins).
GIVING THANKS for Pecan Tarts
Ingredients:
1 Stick of Margarine
3oz Organic Valley Cream Cheese
1C Flour
1/2C Chopped Pecans
1 Organic Valley Egg
1/4C Sugar In The Raw
4TBSP Melted Margarine
1/2tsp Vanilla
-Mix together margarine and cream cheese until a smoothie cream is formed.
-Add in flour and mix slowly until mostly combined.
-Using your hands kneed together dough until all flour is incorporated and make dough into a nice ball.
-Chill dough for 2-3 hours (put in freezer for expedited chilling)
-Chop nuts to a medium grind leaving a few larger pieces and set aside.
-using a fork, mix together melted margarine, egg sugar and vanilla.
-Using chilled dough, break into small pieces and press into mini cupcake pans to create miniature shells.
*thoroughly spray pan with baking spray*
-Press nuts into sides and bottom of shells.
-Top each shell with wet filling. Do not over fill or toppings will overflow outside of pan.
-Bake at 350 for 15 minutes. Lower heat to 250 and bake for another 10 minutes.
*these tarts are perfect for freezing and saving for later...and are DELICIOUS cold*
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