My gorgeous cousin Julie is one of my life’s VIPs. We were born six months apart and spent most of our childhood in Windsor together, making up skits and building forts. We nursed broken limbs at the same time (her arm; my collarbone) and were maid of honour in each other’s weddings. We’re lucky to live in the same city as adults and spending time with her is one of my favourite pastimes. She is a sister, cousin and best friend all rolled into one totally awesome person.
I have to say that this dessert didn’t exactly thrill me when I saw the photo in the latest issue of Fine Cooking. I’m more of a chocolate gal and, although I’ve never made a deconstructed blueberry pie, there was something “been there, done that” about it.
But on my sixth flip-through of the magazine, I realized that it called for thyme in the almond streusel (intriguing) and white chocolate in the whipped cream topping (amazing!). Further reading revealed that it’s a creation from the pastry chef at Clyde Common, a Portland hotspot that I researched for the summer issue of our magazine.