TV Exclusive: BACKSTAGE BITE with Katie Lynch and WAITRESS' Kimiko Glenn
By: Backstage Bite with Katie Lynch May. 31, 2016
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BroadwayWorld is thrilled to add to our roster of exclusive talent and programing, 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 in this new cooking show. 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 Waitress' Kimiko Glenn!
Glenn is best known for her work as Brook Soso in the award-winning Netflix series "Orange is The New Black," as well as her recurring role on FX's "Married". She also made a cameo on Comedy Central's "Broad City" as the evil hipster store clerk at Beacon's Closet. Theatre credits include the First National Tour of Spring Awakening as Thea and the title role in The Flaming Lips musical Yoshimi Battles The Pink Robots, which had its world premiere at La Jolla Playhouse. Kimiko will appear in the Lionsgate feature Nerve, releasing in 2016. She is represented by Don Buchwald & Associates.
ORANGE is the new BLACKberry Pies
Ingredients:
2 Cup Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 Cup (2 sticks) Butter
1/2 Cup Sour Cream
1 Cup Blackberries
Squeeze of Orange
4 TBSP Sugar
1 Egg
Directions:
-Combine flour, salt and baking powder.
-Cube butter and mix with whisk or electric mixer until mixture looks like little pebbles.
-Fold in sour cream.
-Use hands to make into one large dough ball.
-Roll dough onto well floured surface.
-Using wine glasses cut dough into matching rounds.
-Place in refrigerator while making blackberry jam.
-Combine blackberries, orange juice and sugar in small bowl.
-Using a fork mix together and squish berries to release juices.
-Line pan with parchment paper.
-Put pies together: place one cut round on pan, fill with jam, and cover with matching top.
-Use a fork to press down edges to seal.
-Brush tops of pies with an egg wash (egg and water).
-Bake at 425F for 15-17minutes.
-Enjoy with a cup of tea...or Martini if you are feeling frisky.
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