Sour Cherries

When we planned our backyard, we decided that we would plant trees that would give us good things to eat. We looked for fruits that were not so common to our northern climate. Horticulturists have come along way with fruit trees that can withstand our brutal winters. We have planted black currants, sour cherries, saskatoon berries, pears, plums and apricots.

This summer is very warm, and even though our trees are still small, they are supplying us with a little fruit. The black currants are going into jam and into a homemade creme de cassis liqueur. The sour cherries have been a real delight. It has been so hot that I did not want to bake a pie in the oven. Instead, I took the cherries outside onto my patio, fired up the barbecue side burner, and made a warm cherry sauce to put over vanilla ice cream. It was glorious. Sweetened with sugar and touched with kirsch, it was this side of heaven. I am planning on the next batch to be preserved in some grappa that should be ready by Christmas. Who needs to move to the Okanagan?

Saskatoon Foraging

There is something that is satisfying about foraging for food. It's not that you have got something for nothing. It is the fact that there are still things out there in the wild that you can pick and eat. I have gladly paid for saskatoon berries when I can find them. But, they are hard to find in stores. I have fond memories of my mom and dad taking us out to pick saskatoons and wild blueberries in Northern Saskatchewan.

I have had the good fortune of finding a wild saskatoon patch withing walking distance from my backyard. I take my little pail, and off I go down a steep embankment to pick the delightful little gems. The season is short, only about two weeks, so time is of the essence. Last Saturday, I went down at about 7:30 a.m. It was a gorgeous morning. I always feel I am doing something a little bit naughty when I am picking, so I make sure I am well away from walkers and gawkers. (or is it that I don't want to share?) I had been picking for about 15 minutes when I heard a loud snuffling sound. Is that a bear I thought? (irrational thoughts can pop into your head at any given time, you know) I looked up and saw a deer literally bursting out of the bush and bounding off down toward the creek. It was so quiet that I could hear him snuffling and jumping for a full five minutes as he went on his way.

I returned to my berry picking, fully satisfied that the natural world in my little corner was intact, and that I was going to make a very good pie with the saskatoons as soon as it was cool enough to bake.

Guests From Out of Town

When an occasion to cook for guests that come from the other side of the world presents itself, one must take up the challenge. My uncle and aunt are members of Friendship Force, a group that hosts guests from other member countries , as well as travel to their homes as well. My aunt was not up to the challenge of hosting the dinner, so I offered my home for the event. The guests were from Turkey. This was the only thing that I knew about them. I needed to come up with a menu that they would enjoy, but focus on Alberta and Western Canadian products. This was the menu:

· Grilled Eggplant with Alberta Goat Feta & Mint

· Carmelli’s Goat Cheese (B.C.)

· Sylvan Star Gouda

· Chilled Roasted Beet Borscht with Dill

· Grilled Arctic Char

· Roast Alberta Lamb

· Baby Potato Salad with Fresh Herbs

· Summer Salad with First Press Canola Oil Vinaigrette, Yellow Tomatoes & Cucumbers

· Fresh Rhubarb and Bleswold Yogurt Cream Tarte

The dinner was a great success. The guests were delightful. I was so pleased they had a chance to experience some real Canadian cuisine, made with ingredients from Alberta producers. We served wines from the Okanagan , which everyone enjoyed.

Brunch for a Rainy Day

In the summer, when the kitchen is warm, I don't do much baking. The garden and the patio keep beckoning me to attend to them. (The garden actually attends to me, as it keeps me balanced and in touch with what is really important in life) After 10 days of hot weather, a little cool front blew in, and with it some rain. It happened to be a Sunday, so I was home from work, and wondering what I could make for brunch that would brighten our spirits. These little inspirational cooking sessions always come with one codicil.....only use whatever I have in my home and garden! I took stock:

Fridge:
1/2 container of soft goat cheese (the kind that is in the little pyramid)
Eggs
Butter
Yummy Bleswold yogurt (2 kinds)
2 melons
Tomatoes
Edgar Farms Asparagus (3 bunches!)
Sour cream (2 containers....I better use some up quick!)
Proscuitto

In my garden (many things not ready for eating yet, but managed to find some things)
Rhubarb
Italian Parsley
Mint ( 3 kinds!)
Thyme
Basil

Freezer:
Last bag of frozen raspberries from my brother-in-law's raspberry patch

Pantry:
Always an adventure going into my pantry, as there are things that I forget I have!
Now the inspiration:

• Raspberry Sour Cream Coffee Cake
• Rhubarb Tarte
  
• Shirred Eggs with Fresh Herbs and Goat Cheese,
  
• Asparagus and Saffron Yogurt

Rubarb Tarte: Recipe by Colleen
Pastry:
Pasta Frolla
Pasta Frolla is a cake like short pastry that Italian cooks use for crostate (a closed tart made with any kind of jam and or pastry cream)

280 grams (2 cups) all-purpose flour
100 grams (1/2 cup) sugar
1/2 tsp salt
1/2 tsp baking powder
140 grams cold butter cut up into small pieces
zest and juice of 1/2 a lemon
1 egg
1 egg yolk

Put dry ingredients in the bowl of a food processor and process briefly. Add the butter and pulse again until it is mealy. Add lemon juice, and zest, and the egg and egg yolk . Pulse until it comes together. Divide into 2 disks and wrap in plastic. Chill for at least half an hour.

Filling:

500 ml plain yogurt (natural style, no thickeners)
Put the yogurt in a strainer lined with cheesecloth and let drain for a few hours
1/2 cup Whipping Cream
1/2 tsp vanilla extract
Lemon Zest
1/2 cup white sugar
1/2 oz limoncello liquer

Whip the cream and sugar, until soft peaks. Add in the drained yogurt cheese, and the lemon zest. Whip in the limoncello.

Rhubarb Topping
4 cups chopped rhubarb
1/3 cup white wine
1 tsp vanilla
1 tsp vanilla extract
1 1/2 tbsp cornstarch
3 tbsp cold water

Place the rhubarb, sugar and white wine in a baking dish, cover and bake in the oven for approx 30 minutes. Drain off the liquid into a saucepan and cool the fruit. Bring the liquid to the boil in the saucepan and then thicken the liquid with cornstarch dissolved in 3 tbsp of cold water. Bring back to the boil until clear and thick. Add back the fruit, and the vanilla and chill until ready to use.

Roll out the Pasta Frolla between 2 sheets of parchment, chill again to firm it up and then line a fluted tart pan with a removable bottom with the dough. prick the bottom with a fork and bake blind in the oven until golden brown. Cool.

Assemble the tart:

Spread the yogurt filling in the cooled tart shell. Smooth the top. Spoon on the cooled rubarb topping. Chill for a few hours to set.

Shirred Eggs - Recipe by Colleen

I had my father-in-law make me 12 stainless steel rings, about 4 inches around and 3 inches high a few years ago. I knew they would be handy in the kitchen, but did not have the inspiration to use them yet. Today was going to be the day.

I toasted 4 slices of bread and then used the rings to cut through the toast. I left the toast round inside the ring. If you don't have rings, cut circles to fit into a large muffin cup that the sides are sprayed.

Herb & Goatcheese mixture

1 cup fresh basil leaves
2 tsp fresh thyme
2 tbsp fresh mint
60 grams soft goat cheese

Put the herbs into a food process and process until almost smooth, Add the goat cheese and pulse until it comes together.

Sauce
Mix 1/4 cup plain yogurt with a tiny pinch of saffron, and a little lemon zest and juice

Cook the asparagus using your favourite method of cooking asparagus.
Put the dish together.

Spread the cheese herb mixture over the toast (in the ring or muffin cup).
Place the rings on a bakesheet. Layer a slice of proscuitto over the mixture, coming up the sides to form a cup.
Crack an egg into each ring or cup. Bake in a 350 deg oven for approx 20 to 30 minutes until the eggs are the desired doneness.

Remove the eggs from the rings, arrange on plate with asparagus spears, broiled tomato and drizzle yogurt saffron sauce over the asparagus.