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Emily Stratton

December 17, 2017

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Iconic Bakery

Marlin Gerber's favorite blueberry pie

(This is just a hunch)

Thanks, Marlin Gerber. The Icon and half of Bluffton now has lots of blueberries in the freezer.

We don’t know Marlin’s favorite blueberry pie recipe, so we made one up in his honor. It’s pretty easy to create. Here's what you do:

• Turn over to 400 degrees

• Pie crust (buy it or make it – your call)

1 ½ cup yogurt
¼ cup sugar
1 teaspoon corn starch
1 egg
2 teaspoons lime juice (okay, lemon if you must)
1 teaspoon vanilla
4 cups of blueberries (depends upon the size of your pie dish)

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Iconic Bakery: You've tasted carrot cake; why not carrot pie?

Goes well with coffee and the NY Times Sunday Book Review section

Looking for something different, carrot custard pie jumped out of the book of pie recipes and stared me in the face.

I was too curious to turn the page. So, knowing there was a very large carrot in the ‘frig, I sort of followed the recipe, and am happy to present the Icon Carrot Pie.

Here’s what you need:

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Iconic bakery: Warm a cold winter night with Icon Monopoly Clam Chowder

Our version has a sort-of Super Bowl tie-in

One thing I love about a seaside vacation is seafood.

So, here it is winter in Ohio – no sea in sight. What’s a guy to do?

Here’s my answer:  Create Icon Monopoly Clam Chowder.

It’s so easy that after creating it, I wondered why it took me so long to realize that I don’t need the seacoast to enjoy it.

The only decision need prior to creating your own Icon chowder is – which version, Manhattan (with tomatoes) or New England (no tomatoes).

In honor of the approaching Super Bowl, I chose New England. Here's what you need:

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Try our "You-can-make-it-faster-than-ordering-it-to-go Icon sweet and sour shrimp"

And you don't need to tip anyone

Why order out when you can make it yourself?

Have you ever craved sweet and sour shrimp so much that you decided to try creating it from scratch?

Be prepared for a pleasant surprise. We did. It worked.

It worked so well we made it again. Like most surprises, it’s easier to create than you think. The second time is even easier.

In fact, our recipe, from start to sit down, goes faster than ordering and waiting for the delivery. And you don’t have to tip.

Here goes:

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Go ahead and bring home a bag of cranberries

Try the Icon Cranberry Faux Apple Pie

As a sometimes impulse shopper, cranberries call me from their seasonal spot on the grocery shelf usually in mid-December. This year I answered the call.

But, because cranberries grow up in a bog you don’t just pop them into your mouth like candy or popcorn. They apparently need to be baked to eliminate the bog effect.

And unless you act decisively, the bag of berries ends up in the back of the ‘frig until Easter.

Not this year.

Visions of a cranberry-based pie danced in my head as I held the two-cup bag of Michigan bog boys.

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The 7 O'clock Icon over-ripe pear-apple pie

A pie can't distinguish between over-ripe fruit and ripe fruit

The Iconoclast baker saw that pears were on sale over the weekend.  The price was right because the pears were pretty darn soft.

However, knowing that a pie can’t distinguish between over-ripe and ripe fruit, four large, over-ripe, red pears went to the Icon kitchen.

To make things interesting we also bought 2 large apples that weren’t too soft or too stiff.

Here’s what happened next.

• Peel four large pears and slice into small chunks
• Peel two large apples and slice into small chunks
Mix the slices

In a separate bowl add:

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