Dress Up A Pint Of Blueberries Like Anthony Bourdain For A Cheap Dessert With Luxury Vibes

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Anthony Bourdain left an indelible, outspoken mark on the culinary world, all captured in the A24 biopic "Tony." He was known for using food as a lens into humanity and traveling to far-flung destinations in search of authentic connection through food. Though he famously enjoyed meals from all over the globe, he didn't really enjoy dessert. Although he claimed not to have a strong dessert point of view and didn't care to bake, he did include a recipe in his "Les Halles Cookbook" for a spare-sounding treat that really delivers: blueberries with citrus zest confit.

This clever Bourdain recipe is much less involved than many of the French brasserie classics that are featured in the cookbook, but it is deceptive in its simplicity. While a bowl of blueberries doesn't sound particularly special come meal's end, bring some lime, sugar, mint, and crème fraîche to the party and now you've got something going. Add a homemade citrus zest confit and it becomes downright craveable. While the citrus zest confit may sound fancy, it really just entails boiling and then simmering strips of citrus zest in two parts water to one part sugar.

Anthony Bourdain had a knack for drawing out flavors, whether in traditional French dishes or in international street food. His favorite dishes included a French omelette, cacio e pepe, and Vietnamese bún chả, as he preferred dishes that were casual and relied on humble ingredients. This philosophy is clear in his recipe for gussied up blueberries, as the sweet and tart berries welcome the addition of sugar, the acidity of the lime, and the refreshing bits of mint. No fancy ingredients, just a combo that makes them all shine. The candied citrus zest confit component takes the recipe over the top, with some cooks claiming they could just gobble up the confit by itself.

For Bourdain-worthy berries, make sure to shop for peak specimens that look plump, have a neutral smell, and don't have any mold. You can even make the citrus zest confit ahead of time so this elevated berry dessert comes together in a flash. If you have any eaters who give the idea of a fruit dessert the side eye, remind them of Bourdain's "grandma rule," meaning that you eat what is put on the table in front of you. Even hesitant tasters may be won over by this fresh and wallet-friendly dessert that looks straightforward but tastes elevated, and makes people feel lavished with attention and care.