Category Archives: General

Green Tomato Marmalade Recipe

Marmalade
Green Tomato Marmalade

Green Tomato Marmalade is not an altogether common variety of marmalade. It’s not the “garden” variety of typical marmalades likely to be found on many supermarket shelves, or at least not in my neck of the woods anyway.  That, in my view, makes Green Tomato Marmalade all the more special because it’s more unique and exclusive!

Marmalade
Green Tomato Marmalade

But, wait, in another sense, Green Tomato Marmalade is very much a “garden” variety of marmalade in that it is a great way to make use of the usual abundance of green tomatoes many gardeners end up with in their gardens in late summer or early fall and are wondering what they can do with them so they aren’t wasted.

Variations of green tomato jam and marmalade have been around for years.  I expect many homemakers of years ago made one or the other (either the jam or marmalade) because they would have likely had lots of tomatoes in the garden so it was an economical ingredient to use and to have as a spread for bread or biscuits over the winter.  Those homemakers were frugal and resourceful as there were no big supermarkets with a large selection of jams and marmalades we see today and, in some cases, families were large and did not have a lot of money. So, consequently, they figured out ways to feed their families economically, making good use of food they grew themselves.

Green Tomato Marmalade
Green Tomato Marmalade on Toast

Green Tomato Marmalade is one of those food items I would class as “don’t knock it till you’ve tried it”.  This marmalade is both sweet and savory, making it a versatile product to have on the pantry shelf.  Combining the green tomatoes with citrus flavours (orange and lemon) and some crushed pineapple for sweetness balance and texture, this marmalade is versatile and can be used just as one would use orange marmalade, for example – spread on toast, biscuits, and scones.  Green Tomato Marmalade can also be eaten as a savory condiment with cheese, charcuterie, and cracker boards.

Green Tomato Marmalade
Green Tomato Marmalade with Brie and Crackers

Almost any variety of medium/large tomatoes can be used for this marmalade. Tiny Tims variety or grape tomatoes, however, do not work well in this recipe because they are way too small to work with and are full of seeds.

Tomatoes
Green Tomatoes

My advice would be to try to find a variety that does not have a lot of seeds as the tomatoes will yield more tomato meat per pound for the marmalade and the tomatoes will be a lot easier to prepare.  This is because the seeds and the watery/gelatinous sack that are inside the tomatoes need to be removed for this marmalade.  Leaving them in will result in two things: 1) Too much water in the marmalade causing issues getting it to jell; and 2) tomatoes are tremendously seedy and all those seeds just simply do not look appetizing in the finished product and are a nightmare for anyone who cannot digest seeds well. The odd few seeds may make their way in to the marmalade and are not, generally, a problem for most but the intent is to remove as many seeds as possible from the tomatoes.

Green Tomatoes
Green Tomato Wedges

Cut each tomato in half, then each half into several wedges.  Scoop, or cut, out and discard the watery gelatinous sack and its seeds.

Green Tomatoes
Preparing Tomatoes for Green Tomato Marmalade

Cut up the remaining tomato pieces into small, bite-sized chunks.  These don’t need to be minced, by any means, but they need to be small enough to get cooked properly and to look appealing when spread on toast or biscuits.

Chopped Green Tomatoes
Chopped Green Tomatoes for Marmalade

The addition of lemon and orange (and their zests) is what, in my opinion, makes this a marmalade as marmalades traditionally contain citrus fruit.  This recipe calls for a small amount of crushed pineapple.  This adds an element of sweetness, flavour, and texture.  There is no need to drain the pineapple in a sieve or colander but, instead, use a slotted spoon to scoop the pineapple out of the can and let some of the juice drip off for a few seconds before measuring the pineapple.  There will still be juice in the pineapple and up to a couple of tablespoons of juice will be fine.  Any more and, like the watery part of tomatoes, it would add too much liquid to the marmalade content, potentially causing issues getting it to jell. Adding a small piece of cinnamon stick injects a subtle hint of cinnamon to the marmalade. However, it is not recommended to leave the cinnamon stick in the marmalade for the entire cooking process because it can result in too intense and excessive cinnamon flavour which is not the intent with this marmalade.

Marmalade
Green Tomato Marmalade

Care must be taken to ensure the marmalade does not scorch as it slowly cooks.  With the sugar content, scorching is always a risk.  Once a jam or marmalade has scorched, there is no fixing it and it’s a batch destined for the green compost cart.  Stirring the marmalade fairly regularly as it cooks will help it to thicken and prevent scorching (as will keeping it at a low boil and using a heavy bottomed stock pot).  It’s all about heat control. If desired, a few cut up red maraschino cherries can be added for color at the end of the cooking process.

Patience is required to make marmalade – it takes time for it to set, which can be upwards of two hours.  Getting the marmalade at the right jelling stage is the key part of marmalade making.  Temperatures for finished marmalade can range from 217°F to 222°F  and the temperature at which the marmalade is taken off the stove will determine how runny or thick it is. Undercooking the marmalade will result in a very runny product while overcooking it will make it too thick and sticky to spread on anything and it will become very dark in color.  I boil my marmalade slowly until it reaches a sustained temperature of 220°F on the candy thermometer. I find, at that stage, it has a lovely thick, yet still spreadable consistency. Marmalade is meant to be thicker than jam but still needs to be spreadable.

Marmalade
Green Tomato Marmalade

I could not get along without my candy/food thermometer for accurately checking food temperature.  If, however, you do not have a candy thermometer, a “wrinkle” test of the marmalade on a cold saucer can also be used to test the marmalade for doneness (see notes at the end of the recipe below for how to conduct this test).

Half-pint bottles, like those shown in the photo at the beginning of this posting, are perfectly sized for marmalade. The bottles must be washed in hot, soapy water and rinsed thoroughly before being sterilized in boiling water for 10 minutes.  Fill the sterilized jars with the marmalade to within ¼“ of the jar rim.  Seal with the heated lids secured with the bands that came with the jars.  Process the half-pint bottles in a hot water bath for 10 minutes to give them shelf stability for several months – if the Green Tomato Marmalade lasts that long! (Note the marmalade in the tiny jelly jars in the photos below have been transferred, for cracker board presentation purposes, from the half-pint bottles in which they were bottled and processed in the hot water bath – they were not processed in these jelly jars which I have not tested in a hot water bath process.)

Marmalade
Green Tomato Marmalade

The lemons, orange, and crushed pineapple turn the bright green tomatoes into a superb marmalade of glorious golden amber color. Don’t expect this marmalade to taste like tomatoes as might be expected.  Rather, it has a surprisingly sweet and savory blend of flavours that make it a tasty and luxurious marmalade for which a multitude of creative uses can be found.

Give it a try!

Green Tomato Marmalade

Ingredients:

4 lbs green tomatoes, cored, seeded, and diced or cut into small chunks (should equal apx. 9½ – 10 cups cut up)
2½ lbs granulated sugar
1½ lemons, chopped + zest
1 orange, chopped + zest
10 oz crushed pineapple with some of its juice
2” piece of cinnamon stick
4 oz maraschino cherries, chopped (optional)

Method:

Wash tomatoes.  Cut into sections and remove the stem end, core, seeds, and the watery/gelatinous sack around the seeds.  Dice, or cut the tomato pieces into small chunks. Place in large bowl and add the sugar.  Let stand for three hours to draw the juice from the tomatoes and allow the sugar to dissolve.  Stir two to three times.

Wash the lemons and orange well.  Zest the lemons and oranges.  Remove any seeds and cut lemons and orange into small pieces.

Transfer tomato–sugar mixture and the liquid to a medium-sized stock pot. Add the chopped lemons and orange and the zest, along with the crushed pineapple.  Add the piece of cinnamon stick. Bring to a boil over medium high temperature, stirring to prevent scorching.  Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture reads 220°F, sustained, on a candy thermometer*.  Stir mixture regularly to prevent scorching. Be patient, this can take upwards of 2 hours. Remove the cinnamon stick after about an hour.  When marmalade has reached its temperature, remove from heat and stir in the maraschino cherries, if using.

While the marmalade is cooking, fill a large pot of water, about ¾ full.  Place 6 half-pint jars, upright, into the water.  Ensure the jars are fully submerged, are each filled with water, and that the water is at least an inch over the tops of the jars.  Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.

Meanwhile, fill the canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.

When the marmalade is cooked, use a jar lifter to remove the hot jars from the water.  Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar.  Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.

Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1” above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward.  Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.

Yield:  Apx. 6 half-pint bottles

*If you don’t have a candy thermometer, place 2-3 freezer-safe saucers in freezer. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade.  If the marmalade holds its shape (i.e., does not immediately run back together after the finger has been removed from the marmalade), it is set and ready to bottle.  If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test.  Do not overcook as it will result in a very thick marmalade, dark in color.

Green Tomato Marmalade

Lemons, orange, and crushed pineapple turn green tomatoes into a glorious golden amber-colored sweet and savory spread for toast, biscuits, scones, or crackers.
Cuisine American
Author My Island Bistro Kitchen

Ingredients

  • 4 lbs green tomatoes cored, seeded, and diced or cut into small chunks (should equal apx. 9½ - 10 cups cut up)
  • lbs granulated sugar
  • lemons chopped + zest
  • 1 orange chopped + zest
  • 10 oz crushed pineapple with some of its juice
  • 2 ” piece of cinnamon stick
  • 4 oz maraschino cherries chopped (optional)

Instructions

  1. Wash tomatoes. Cut into sections and remove the stem end, core, seeds, and the watery/gelatinous sack around the seeds. Dice, or cut the tomato pieces into small chunks. Place in large bowl and add the sugar. Let stand for three hours to draw the juice from the tomatoes and allow the sugar to dissolve. Stir two to three times.
  2. Wash the lemons and orange well. Zest the lemons and oranges. Remove any seeds and cut lemons and orange into small pieces.
  3. Transfer tomato–sugar mixture and the liquid to a medium-sized stock pot. Add the chopped lemons and orange and the zest, along with the crushed pineapple. Add the piece of cinnamon stick. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture reads 220°F, sustained, on a candy thermometer*. Stir mixture regularly to prevent scorching. Be patient, this can take upwards of 2 hours. Remove the cinnamon stick after about an hour. When marmalade has reached its temperature, remove from heat and stir in the maraschino cherries, if using.
  4. While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 6 half-pint jars, upright, into the water. Ensure the jars are fully submerged, are each filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.

  5. Meanwhile, fill the canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
  6. When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
  7. Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1” above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward.  Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.
  8. Yield: Apx. 6 half-pint bottles
  9. *If you don’t have a candy thermometer, place 2-3 freezer-safe saucers in freezer. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not immediately run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test. Do not overcook as it will result in a very thick marmalade, dark in color.

Recipe Notes

After marmalade has completely cooled, if there are any jars on which the lids have not curved downward, refrigerate those jars and use the marmalade within a month.

For more great jam, jelly, and maramalade recipes from My Island Bistro Kitchen, click on the links below:

Peach Marmalade
Rhubarb Marmalade
Crabapple Jelly
Blueberry and Grand Marnier Jam
Gooseberry Jam
Zucchini Jam
Pumpkin Jam 

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Marmalade
Green Tomato Marmalade

Breakfast Picnic on the Beach

Picnic
Breakfast on the Beach

When we think of picnics, we most often think of lunch time or dinner events. Rarely, do we think of a breakfast picnic and yet it’s probably one of the easiest picnic meals to pack!

Breakfast Picnic on the Beach
Breakfast Picnic on the Beach

Recently, I suggested we pack up a continental breakfast and head to the beach for a morning picnic.  We had just been to a nearby blueberry U-pick so, naturally, blueberries were included in the picnic.

Blueberries
High Bush Blueberries

The menu was simple.  Orange juice, Greek yogurt topped with homemade granola and fresh blueberries, homemade muffins, peaches, and coffee.

Breakfast Picnic
Breakfast Picnic Fare

I love these little multi-purpose jelly jars.  They are perfect for yogurt parfaits!

Yogurt Parfaits
Yogurt Breakfast Parfaits

A breadboard makes an easily transportable platform upon which to set the food. I find, with beach picnics and an uneven sand base, it can be a bit of a challenge to keep the food from tipping over and spilling. However, the breadboard provides a stable, level surface eliminating the problem.

Breakfast Picnic
Continental Breakfast at the Beach

All that needs to be added is the quintessential coffee!  I have a small thermos/coffee butler that holds exactly two cups of coffee and is great for these types of events.

Breakfast Picnic
Breakfast Picnic at the Beach

I love my wicker picnic baskets and this one came equipped with the plates, mugs, and cutlery.

Picnic Basket
Wicker Picnic Basket

Let’s take a peek inside the picnic basket!

Breakfast Picnic
Breakfast in a Basket

A good book for one and the morning newspaper for the other found their way to the picnic, too! No need to take along lawn chairs – an old blanket and a couple of comfy pillows will suffice.

Breakfast on the Beach
Breakfast is Read!

Our summers are short here in Prince Edward Island so we make the most of the lovely fine days and our close proximity to the beach. What better way to savour the last days of summer than to pack a breakfast picnic and head to the beach to enjoy breakfast with a view like this! Self-imposed time-outs can be a good thing!

Beach
PEI Beach

 

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Chill Out with Great Ice Cream in PEI

Strawberry Rhubarb Ice Cream

It’s hard to think of summer without thinking of ice cream.  Those hot, sultry summer days just seem to beg for an ice cream fix.

Here, on PEI, we have no shortage of ice cream venues to choose from.  Whether you are a soft-serve ice cream fan or a hard ice cream aficionado, you’ll find lots to choose from.  After a summer of research (full disclosure – the waistline may have been harmed by this initiative!), here’s the scoop on my favorite places on the Island for hard ice cream and for soft-serve ice cream. Readers will note that opinions expressed are my own based on personal experience at all venues mentioned below.  None of the establishments knew I was sampling their products for this review. This is not a sponsored post and I received no compensation in any form for my reviews.

My review is broken down into two parts – hard ice cream and soft-serve ice cream. Readers will note that I was not reviewing every product sold by dairy bars and ice cream parlours. Rather I was reviewing two very specific products – hard ice cream and soft-serve ice cream. This to say that, for example, a dairy bar that specializes in, or is most known for, its soft-serve ice cream, may also serve other frozen products such as hard ice cream, too. In that example, if I was reviewing their soft-serve product, that’s all I was reviewing from that particular dairy bar.  Likewise, if a business is known primarily for its hard ice cream but also sells, for example, frozen yogurt or sherbet, I only reviewed their hard ice cream product(s). Of those I sampled in 2018, what follows were my top favorites.

For Best Hard Ice Cream

Two locations that specialize in the production of the traditional hard ice cream stood out for me:

COWS Inc.

Creamery Location: 12 Milky Way (397 Capital Drive), Charlottetown, PEI
(11 Canadian locations + 1 in Beijing, China)

COWS Creamery, PEI
COWS Creamery, PEI

Churning out delectable flavours since 1983, the flagship creamery is located on the aptly-named “Milky Way” just off of one of the famous roundabouts outside Charlottetown.  This venue is open year-round so locals do not have to go through withdrawal due to seasonal closures (phew!).  Other COWS locations, however, may be seasonal.

The Truck That Says It All!
The Truck That Says It All!

Apart from the high-quality ice cream (yup, 16% butter fat), COWS is legendary for its creative and unique ice cream flavour names often involving a play on words related to anything “cow” – like Cownadian Maple, Fluff ‘n Udder, Messie Bessie, and Moo Crunch, for example.

COWS Ice Cream Flavours
COWS Ice Cream Flavours

When I visit a COWS location, I go in with the best intentions to try a new flavour but, once I’m standing in front of the display case, I inevitably choose “Wowie Cowie”, a delectable concoction of vanilla ice cream, English toffee marble, chocolate flakes, and Moo Crunch.  Ice cream is available in dishes or cones but their handmade waffle cones are hard to pass up! In my view, the cones are part of the “udderly” wonderful COWS ice cream experience!

COWS' Wowie Cowie Ice Cream
COWS’ Wowie Cowie Ice Cream

There is no indoor seating at this COWS location though there are some nearby picnic tables outside.  Some COWS locations may have indoor seating available. Tours of the creamery at this location are also available.

Scooping COWS Ice Cream
Scooping COWS Ice Cream

One of the things that makes COWS ice cream extra special is that it is available exclusively at COWS stores so heading to a COWS outlet just makes the experience that much extra special because you know you can’t buy it at the local supermarket.  You can check out the story I earlier wrote on COWS here.

Holman’s Ice Cream Parlour

286 Fitzroy Street, Summerside, PEI

Holman's Ice Cream Parlour, Summerside, PEI
Holman’s Ice Cream Parlour, Summerside, PEI

The newbies on the Island ice cream scene, this family-owned and operated ice cream parlour opened its doors in 2016 and is quickly earning a reputation for high quality homemade ice cream.

Located in a heritage home, known as the Holman Homestead, in Summerside, this ice cream parlour has fast become a favorite stop for ice cream aficionados.  Much of the charm of the historical property has been maintained and gives an air of stepping back in time to a vintage ice cream parlour.

Holman's Ice Cream Parlour, Summerside, PEI
Holman’s Ice Cream Parlour, Summerside, PEI

The premium homemade hard ice cream, manufactured on the premises, is made with all-natural ingredients.  Several flavours of ice cream are available – my favorite is the Salted Caramel though I have heard rave reviews of their Cookies and Cream variety.

Ice Cream
“Salted Caramel” Ice Cream – Holman’s Ice Cream Parlour, Summerside, PEI

Ice cream is available in cones or dishes but, as you walk up the sidewalk toward the house, you can catch the tantalizing waft of the waffle cones being made – it’s hard not have one of those cones and they don’t disappoint!

At Holman's Ice Cream Parlour, Summerside, PEI
At Holman’s Ice Cream Parlour, Summerside, PEI

The parlour also offers sundaes, banana splits, and soda fountain floats made with their homemade ice cream.

Ice Cream Sundae at Holman's Ice Cream Parlour, Summerside, PEI
Ice Cream Sundae at Holman’s Ice Cream Parlour, Summerside, PEI

They also make sherbets and have at least one variety of ice cream made with sheep’s milk.  Service is provided by friendly staff.  Eat inside or, on lovely weather days, enjoy the ice cream in the garden.  The ice cream from Holman’s is made all the more special because it is only available at their Ice Cream Parlour and you won’t find it in the frozen dairy section of any supermarket.  Open seasonally.  (Hint – In my view, it’s worth the drive to Summerside just to have an ice cream at Holman’s!  Just sayin’, this might have happened on more than one occasion….for research purposes, of course, you know….just sayin’…..)

For Best Soft-Serve Ice Cream

Two locations that are known primarily for their soft-serve ice cream particularly caught my attention.

Sunny’s Dairy Bar – New Discovery 2018

559 Water Street, Summerside, PEI

Ice Cream Dairy Bar
Sunny’s Dairy Bar, Summerside, PEI

This dairy bar came recommended to me by a couple of folks who thought I should check it out.  Can soft-serve ice cream really be all that different from one place to another? Yes, it can and Sunny’s proves it!

Opened in 2011, in the west end of Summerside, this is a traditional style dairy bar in that you place your order at the window and take your ice cream back to your vehicle or to the Green Shore Park across the street.  There is no indoor seating.

This dairy bar was a new discovery for me this year and I will be back!  I opted for a Hot Fudge Sundae, my all-time favorite. The ice cream was the creamiest and richest I have ever had and the hot fudge topping was, well …. sublime!

Hot Fudge Sundae at Sunny's Dairy Bar, Summerside, PEI
Hot Fudge Sundae at Sunny’s Dairy Bar, Summerside, PEI

Sunny’s has a long list of ice cream treats on its menu, too numerous to mention here.  Portion sizes are very generous.  I ordered a small sundae and, as can be seen in the photo, it is a very generous helping! Open seasonally, this is definitely a place to check out for ice cream in Summerside!

Frosty Treat Dairy Bar

Two (2) locations – Original at 109 Victoria Street West and new one in 2018 at 25010 Veteran’s Memorial Highway, both in Kensington, PEI

Frosty Treat Dairy Bar #1 in Kensington, PEI
Frosty Treat Dairy Bar #1 in Kensington, PEI

A long-time favorite with Islanders, this traditional-style dairy bar is well known for its catchy TV ads “Don’t Drive By! Drive In!” For many Islanders, it will come as no surprise as to why Frosty Treat made my list of “go-to” places for yummy ice cream in PEI.  Frosty Treat has been synonymous with great soft-serve ice cream for many years and the frequent line-ups at the dairy bar window on hot summer days and evenings attest to this.

This popular ice cream bar serves up creamy soft-serve ice cream that will satisfy any craving for soft swirly ice cream.  Other ice cream treats are also available on Frosty’s menu.

Frosty Treat has been a summer tradition for us for many years.  Their Hot Fudge Sundae, in particular, is a perennial favorite. Open seasonally.

Hot Fudge Sundae from Frosty Treat Dairy Bar, Kensington, PEI
Hot Fudge Sundae from Frosty Treat Dairy Bar, Kensington, PEI

If you are in the Kensington area, “don’t drive by, drive in” to one of the Frosty Treat locations for a cool ice cream treat.

Frosty Treat #2 Location in Kensington, PEI
Frosty Treat #2 Location in Kensington, PEI

Special Mention

Somerset Ice Cream Bar – New Discovery 2018

2 Somerset Street, Kinkora, PEI

Somerset Dairy Bar, Kinkora, PEI
Somerset Dairy Bar, Kinkora, PEI

Located in the small rural village of Kinkora, midway between Charlottetown and Summerside, the Somerset Ice Cream Bar opened for business in summer 2018.  What makes this ice cream bar unique, and what earned it a special mention in this article, is that its owner and operator is a young entrepreneur, still in high school (yes, you read that right)!

Soft-serve Ice Cream
Ice Cream from Somerset Dairy Bar, Kinkora, PEI

Many cones of generous-sized portions of creamy swirled soft-serve ice cream were served out of this new dairy bar this past summer.  In traditional dairy bar style, orders are placed at the window.  There is no indoor seating but there are benches on the deck around the dairy bar and limited picnic table seating. Open seasonally.

If you are traveling Rte 225 between Summerside and Charlottetown, make it a plan to stop for a tasty treat at this ice cream bar.

So, this is what the waistline could handle this summer!  Again readers will note that some of these establishments also serve other types of ice cream and ice cream related treats.  However, the purpose of my exercise this summer was to simply find great establishments that specialized in, or were best known for, either hard ice cream or soft-serve ice cream.  Others may have differing opinions on my choices but, based on my personal experience on the days I visited the venues, I had great ice cream and service at each of these five (5) venues this year.  In my view, you can’t go wrong with an ice cream treat from any of these five (5) venues. All establishments have active social media accounts (and some have websites) that you can check out for more information and hours and season of operation.

Strawberry Rhubarb Ripple Ice Cream

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Picnic Lunch in the Gazebo in St. Peter’s Bay, PEI

Picnic in the Gazebo at St. Peter's Bay, PEI
Picnic in the Gazebo at St. Peter’s Bay, PEI

We thoroughly enjoy our home province of Prince Edward Island! Our special Island is small enough that we can get to know all parts of it quite well.  In summer, especially, we do a lot of day trips all around the Island.  Most times, for our day excursions, I pack a picnic lunch and we head off for the day.  Sometimes, I have a particular picnic destination in mind and have a good idea if there will be a park nearby that would be suitable for a picnic and, other times, it’s totally by chance where we land at picnic time. Apart from the opportunity to dine outdoors in our all-too-short summer season here on Canada’s Atlantic Coast, transporting our own meal means we can eat wherever we are whenever we are hungry without having to try and be at a certain location where there is a restaurant which may, or may not, be able to accommodate dietary needs.

Our recent day trip took us to the north shore area of the eastern part of the Island.  I love PEI lighthouses – the iconic red and white structures are dotted here and there all around the coast of the Island.  I had been searching to find the St. Peter’s Bay Lighthouse for some time and was determined to find it this year.  So, this was our primary destination on this particular day trip.

St. Peter's Harbour Lighthouse, PEI
St. Peter’s Harbour Lighthouse, PEI

It wasn’t particularly easy to find this elusive lighthouse  but, with assistance of an acquaintance who provided directions, I was able to locate it.  Access is via a single lane red clay road with a canopy of trees.  The adventure was indeed worth it!

Lighthouse Road, Morell, PEI
Lighthouse Road, Morell, PEI

After we enjoyed the vista surrounding the lighthouse, not to mention the beautiful beach, we decided it was time to find a place to set out our picnic.

PEI North Shore Beach
Beach by St. Peter’s Bay Lighthouse, Morell, PEI

I knew of the small park by the water in nearby St. Peter’s Bay where I had had a picnic before (click here to view those photos).  What I didn’t recall was the lovely gazebo at this site. This find was a blessing since the temperature had soared to 28C by this time and it was way too hot to eat out in the open with no shelter!

Gazebo at St. Peter's Bay, PEI
Gazebo at St. Peter’s Bay, PEI

When we arrived, we found the large gazebo unoccupied so immediately went about setting out our picnic lunch.  Someone had planted beautiful flowers in boxes around the gazebo and that formed a ready backdrop that I could not have planned or hoped for. Bonus! See how gorgeous the flowers look in the photo below and how they fortuitously match my color scheme and complement the color of the lemonade!

Picnic in a Gazebo
Picnic in a Gazebo

The color theme of my picnic was turquoise, always a summery color. The burst of hot pink in the drink certainly adds a punch of color!

Picnic Salad Bowls
Picnic Salad Bowls

I found the bowls, matching small salad dressing containers, and rectangular dishes at Walmart.  Not only are they all color-coordinated in turquoise blue but the dishes come with the needed cutlery built in, a real bonus because there is no need to remember to bring cutlery separately.

Turquoise-themed Picnic
Turquoise-themed Picnic

The bowls match my insulated picnic basket.  A blue-checked tablecloth and checkered napkins, already part of my picnic arsenal, were found to match as well.

Turquoise and Blueberry Blue Details
Turquoise and Blueberry Blue Details

A small model sailboat in matching colors and a collection of shells formed the centerpiece for my tablescape. I figure if I am going to dine outside, I might as well go all the way and set the table attractively! It makes for a more fun and memorable picnic.

Sailboat and Shells Tablescape
Sailboat and Shells Tablescape

For lunch, I prepared my version of a picnic buddha bowl, ensuring it contained contents that would travel.  There is no one right way to make a buddha bowl but, typically, they contain some kind of grain (preferably high fibre), veggies and fruit, a protein source, and greens.  I began by layering the bowl with lettuce from our garden. Our garden has been a good producer this year so the cherry tomatoes, celery (it’s there but it’s hiding in the photo), and carrots are garden-fresh. The grain I chose to use was a tri-colored quinoa. To make the meal more substantial and to add some protein, I included a half hard boiled egg in each bowl. The addition of the red onion gives a flavor and color boost. I love how colorful and healthy this salad is!

Main Meal Picnic Salad
Main Meal Picnic Salad

I often brine and roast boneless skinless chicken breasts for various uses and they are perfect sliced for a main meal salad or as added protein in a buddah bowl.

Picnic Salad
Picnic Salad

Some freshly picked blueberries from the Tryon Blueberries U-pick added a bit of color, texture, and sweetness to the salad.  A simple balsamic dressing was all that was needed to finish the salad.  This type of meal is great for a picnic.  The meal is completely prepped at home and contained in a bowl with the dressing added at the time of serving.  The meal travels well – I use several ice packs in my insulated picnic basket to keep the food good and cold.  At meal time, it is simply a matter of removing the cover from each diner’s bowl and the meal is ready to go. Clean-up is super easy because the covers pop back on to the bowls and the utensils fit inside the bowls so there are no messy plates and utensils.

I love the little bottles in the photo below.  When I made the rhubarb lemonade earlier in the summer, I froze some in these bottles to have it ready for picnics.  The bottles help to keep the food cool as we travel and they quickly finish thawing completely when removed from the cooler as the picnic is being laid out. This is a super tasty (and colorful) summer drink – you can access my recipe by clicking here.

Rhubarb Lemonade
Rhubarb Lemonade

These high bush blueberries are great snacking berries and I often pack them in my picnic basket when the berries are in season.  Today, their blue color matches my color scheme, too!

High Bush Blueberries
High Bush Blueberries

Peanut butter cookies are always a great stand-by picnic treat.  They are easy to make, easy to transport, and satisfy the sweet tooth.  For my recipe, click here.

Peanut Butter Cookies
Peanut Butter Cookies

Peaches are also a great fruit to take along on picnics. I love to incorporate the flavors of summer into my picnic menus.

Peaches and Cookies
Peaches and Cookies

I hope you have enjoyed a peek into my picnic in the gazebo in St. Peter’s Bay, PEI! The Island has many picturesque places suitable for picnics and each comes with its own unique view.

Picnic in St. Peter's Bay, PEI
Picnic in St. Peter’s Bay, PEI

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Picnic in St. Peter's Bay
Picnic in St. Peter’s Bay

For other picnic inspiration from My Island Bistro Kitchen, check out these:

Picnic by the Confederation Bridge in PEI
Sliders and Salad Sunday Picnic
A PEI Picnic in the Park
Casual Summer Picnic
A Canada Day Picnic in St. Peter’s Bay, PEI
A Casual Summer Afternoon Picnic
A Beach-Themed Picnic
A Pretty Pink Picnic
Canada Day Picnic
Oh Canada! A Picnic to Celebrate Canada Day
Labour Day Picnic by the PEI Seaside with Lobster Croissants on the Menu
A Plaid Picnic on the Verandah
Locovore’s Picnic – Food Day Canada 2016
Late Summer Charcuterie Picnic
Sunday Afternoon Wine and Cheese Picnic
Old Country Rose Afternoon Tea Picnic

Cooking Classes at The Table Culinary Studio in PEI

"Bounty of the Sea" Cooking Class at The Table Culinary Studio in New London, PEI
“Bounty of the Sea” Cooking Class at The Table Culinary Studio in New London, PEI

Tucked away on the Graham’s Road (Route 8), in the picturesque rural community of New London, Prince Edward Island, you will find The Table Culinary Studio that offers short (between 3.5 and 4.5 hours) cooking classes that focus primarily on cooking with fresh, local Island foods.  This experience is a great way to learn about the Island food culture.

The Gently Rolling Hills of New London, PEI
The Gently Rolling Hills of New London, PEI

The rural setting is quintessential PEI. Fields in shades of green contrasted with the Island’s iconic red soil take visitors to the heart of some of the Island’s most fertile farm land.

Field of Potatoes in PEI's Red Soil
Field of Potatoes in PEI’s Red Soil

Just down the road is New London Harbour, home to a small lobster fishing fleet and the grounds for other seafood like oysters, quahogs, and mussels.  Not far away, quality food can be sourced from dairy and beef farms, organic farmers, beekeepers, cheesemakers, and garlic growers. Could there be a more authentic location for a PEI culinary studio!

New London Harbour
Lobster Boats at New London Harbour, PEI, Canada

While it is no secret that PEI has lovely scenery to enjoy, spectacular beaches and golf courses, and many attractions to keep visitors busy exploring our Island, many come to the Island knowing that PEI offers great food from the land and sea.

Cavendish Beach, PEI
Cavendish Beach, PEI

Our potatoes, oysters, mussels, and lobster, in particular, are shipped all over the world and these Island products are well known, respected, and sought after for their high quality.

PEI Potatoes
PEI Potatoes

So, what better way to experience the Island foods first hand than to take a short cooking class to learn more about them and how they can be prepared.

The Table Culinary Studio (formerly Annie’s Table) has been in operation since 2012, offering an array of short cooking classes on a myriad of topics.  Under new ownership in 2016, The Table, with owner/chef Derrick Hoare at the helm, continues with the tradition of engaging culinary aficionados in ways to prepare local Island foods such as lobster, oysters, mussels, scallops, beef, cheese, and so forth.  The focus is very much on using fresh local ingredients that are in season and, by extension, acquainting participants with the rich Island food culture.

The Table offers a number of hands-on cooking classes that include (at the time of writing) Bounty of the Sea, Black Gold (cured garlic), Farm to Table, Marilla’s Table, Hive to Table, Let Them Eat Beef, Oyster Obsession, Say Cheese, Vivacious Vegan, Applelicious, Artisan Bread, Gluten Free Gourmet, and Helping Hands.  The Table operates seasonally from May to October to coincide with the Island’s tourism season.  Several of the cooking classes involve field trips to farms and other local food producers to see, first-hand, how food is grown or produced and to pick up some local ingredients to bring back to The Table to be used in the class that follows.  This form of experiential tourism provides the opportunity for the learners to create wonderful memories of their vacation time in PEI, connect directly with PEI food producers, and to learn more about the Island’s food culture and the role that farming, fishing, and other food production play in the Island’s economy and way of life.

I recently participated in the “Bounty of the Sea” cooking class at The Table which is located within walking distance to the house in which famed Island authoress Lucy Maud Montgomery was born and not far by vehicle to the resort municipality of Cavendish.

Birthplace of authoress Lucy Maud Montgomery, New London, PEI
Birthplace of authoress Lucy Maud Montgomery, New London, PEI

But, before I take you on the adventure with me, here is a brief description of the venue and what a cooking class is like at The Table.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

What makes this culinary studio unique is its venue.  It is located in a small white repurposed country church, very typical of so many seen in several Island communities.  Inside the church, the pews have been removed and, in their place, is a large harvest table where, in a few hours time, class participants will gather to enjoy the lavish spread of the morning’s cooking. The church’s altar has been elevated to a loft setting and the building is tastefully furnished.

Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI
Students Gather at the Harvest Table Following a Cooking Class at The Table Culinary Studio in New London, PEI

The original altar and choir loft locations have been transformed into an open teaching kitchen.

The Kitchen at The Table Culinary Studio, New London, PEI
The Kitchen at The Table Culinary Studio, New London, PEI

Class size is small and intimate – only a maximum of 10 participants per cooking class.  This ensures that each person has a front row view as the culinary team teaches the cooking or baking techniques in the open-style kitchen. It also allows for participants to be actively engaged and participating in the cooking or baking activities.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

The culinary team consists of owner/chef Derrick Hoare, Executive Chef Michael Bradley, and Events Coordinator Christine Morgan. The atmosphere is unhurried and very sociable. Strangers become friends over the commonality of food. With a growing hunger for knowledge about where one’s food comes from and how it is grown, produced, or harvested, cooking classes appeal to most age demographics and skill levels. No need to worry if you are not an experienced or accomplished cook – the classes offer something for everyone, including a scrumptious meal after the class in the beautifully appointed old country church.

So, now on to my adventure as a participant in The Table’s “Bounty of the Sea” cooking class.  After morning coffee upon arrival, everyone got suited up with their aprons and side towels.

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

The class began with Chef Derrick giving a brief talk on lobster fishing on PEI, recounting his own experiences going out on a fishing boat to learn, first-hand, about lobster fishing on the Island.  Chef Michael then gave a short biology lesson on how to identify the gender of a lobster.

Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI
Executive Chef Michael Bradley at The Table Culinary Studio in New London, PEI

It’s a good thing those lobsters were banded because, if you find yourself in the unfortunate situation of having a finger caught in the claws of one, you are likely to end up with a broken finger – they’re strong!

Lobsters
Fiesty Lobsters

Everyone was given a lobster and instructed on how to carefully de-band them before placing them in hot water to be cooked. Chef Michael explained how much salt was needed in the water to boil the lobsters and how long they needed to cook.

Cooking Lobsters at The Table Culinary Studio in New London, PEI
Cooking Lobsters at The Table Culinary Studio in New London, PEI

Chef Derrick kept a watchful eye on the lobsters so they were removed from the pot at just the right time.

Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI
Derrick Hoare, Owner/Chef at The Table Culinary Studio in New London, PEI

Next came the lesson on how to crack open a lobster.

Cooked Lobster
Cooked Lobster

Chef Michael capably gave instructions as each student cracked open a lobster to reveal the succulent meat inside.

Meat from the Lobster
Meat from the Lobster

Yes, a basic table knife will do the trick!

Cracking Open Lobsters
Cracking Open Lobsters

Having never made homemade pasta before, I was particularly interested in the procedure.

Making Homemade Pasta at The Table Culinary Studio in New London, PEI
Making Homemade Pasta at The Table Culinary Studio in New London, PEI

The Table is very accommodating to class participants who have dietary restrictions.  On this day, there were two participants who were gluten-intolerant so a separate station on an adjacent workspace was set up for them to make the gluten-free pasta and Chef Michael alternated between the two groups giving information and instruction on pasta making.

Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI
Making Gluten-Free Pasta at The Table Culinary Studio in New London, PEI

Black garlic from nearby Eureka Garlic, not far from Kensington, was used in the pasta to give a unique flavour.  If you have never tasted black garlic, it’s not nearly as garlicky as you might think – I personally think it tastes like a cross between a fig and a prune.  You can check out my story here on Eureka Garlic.

Black Garlic from Eureka Garlic near Kensington, PEI
Black Garlic from Eureka Garlic near Kensington, PEI

The chopped black garlic was kneaded into the pasta dough.

Adding Black Garlic to Pasta Dough
Adding Black Garlic to Pasta Dough

The pasta dough was cut and gathered into circles ready to be dropped into the cooking pot.

Cutting the Pasta Dough
Cutting the Pasta Dough
Homemade Pasta Ready for Cooking
Homemade Pasta Ready for Cooking

With the pasta made, we took a brief break from the food prep to listen to Christine explain how mussels are grown and harvested on PEI.

Christine Morgan Explains How PEI Mussels are Grown and Harvested
Christine Morgan Explains How PEI Mussels are Grown and Harvested

PEI mussels are world famous and they are shipped all over the world.   Mussels are a common food to serve at many events, year-round, on PEI. They are easy to prepare and ever-so-tasty dipped in melted butter!

Steamed PEI Mussels at The Table Culinary Studio in New London, PEI
Christine Morgan Serves Up Steamed PEI Mussels at The Table Culinary Studio in New London, PEI

Chef Michael then guided the group in making Lobster Bisque.  Once the Mirepoix started cooking, you can only imagine how tantalizing the scent was as it wafted through the old church building.

Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI
Stirring the Mirepoix for the Lobster Bisque at The Table Culinary Studio, New London, PEI

Ohhhh, that lobster is going to make a dandy lunch – can’t you just taste it!

Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI
Lobster Bisque in the Making at The Table Culinary Studio, New London, PEI

The third seafood that we learned to cook was scallops, those tasty little morsels!

Cooking Scallops at The Table Culinary Studio in New London, PEI
Cooking Scallops at The Table Culinary Studio in New London, PEI

The morning went super fast and, before we knew it, it was time for lunch to be served by the culinary team.

Chef Michael Bradley of The Table Culinary Studio Preparing the Lobster Bisque for Serving
Chef Michael Bradley of The Table Culinary Studio Preparing the Bowls of Lobster Bisque for Serving

The table was beautifully set (those of you who follow my food blog regularly know how I love well-set tables).  The napkin at each place setting had either a small lobster trap or lobster napkin ring.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

These napkin rings tied in well with the theme of the morning’s class – “Bounty of the Sea”.

Place Setting at The Table Culinary Studio, New London, PEI
Place Setting at The Table Culinary Studio, New London, PEI

How inviting does this look! Wouldn’t you love to sit in at this table!

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

Fresh homemade sourdough bread was on the table.

Homemade Sourdough Bread
Homemade Sourdough Bread

The landing at the top of the spiral staircase in the church provided a great vantage point for photography.

Spiral Staircase at The Table Culinary Studio, New London, PEI
Spiral Staircase at The Table Culinary Studio, New London, PEI

The group assembled at the big harvest table which is the focal point in the middle of the studio. This 12’ table was hand-crafted from old attic boards extracted from the house which The Table’s former owner restored just up the road at New London corner.

Class Lunch at The Table Culinary Studio in New London, PEI
Class Lunch at The Table Culinary Studio in New London, PEI

How great does this lobster bisque look with that succulent lobster claw!  It tasted even better!

Lobster Bisque
Lobster Bisque

We were very anxious to taste the homemade pasta and it did not disappoint! The pasta in the photo below is gluten-free.

Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI
Homemade Pasta Topped with Lobster and Scallops at The Table Culinary Studio in New London, PEI

This was accompanied by big bowls of PEI mussels with squeaky cheese topping melting down through the mussels.  If you are a mussel lover, these are hard to resist!

PEI Mussels with Butter at The Table Culinary Studio in New London, PEI
PEI Mussels with Butter at The Table Culinary Studio in New London, PEI

And as if we weren’t stuffed enough, out came dessert. The dessert in the photo below is a chocolate beet cake.

Chocolate Beet Cake at The Table Culinary Studio, New London, PEI
Chocolate Beet Cake at The Table Culinary Studio, New London, PEI

And, for the gluten-free dessert, it was a deconstructed blueberry pie which I can attest was simply yummy!

Gluten-free Deconstructed Blueberry Pie - The Table Culinary Studio, New London, PEI
Gluten-free Deconstructed Blueberry Pie – The Table Culinary Studio, New London, PEI

The Table is set with the right ingredients – small class size, fresh local Island foods, quality instruction, hands-on cooking, a shared meal, and a charming venue with a history of its own.  If you are looking for an authentic and affordable cooking experience to allow you to more deeply engage with the local food scene and pick up some cooking tips and skills, check out course offerings at The Table.  With the short half-day classes, visitors can have the best of both worlds – a cooking experience to learn more about local PEI foods in the morning followed by a delicious lunch and then the rest of the day free to explore other Island adventures and sights. For more information on cooking classes and prices, visit The Table Culinary Studio website at: http://www.thetablepei.ca/classes

The Table also offers fine dining in the evening (reservations required).  Click here to read my recent story on The Table’s North Shore Surf and Turf Dinner.

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Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in PEI
Cooking Classes in PEI
Cooking Classes at The Table Culinary Studio in New London, PEI
Cooking Classes in Prince Edward Island
Cooking Class at The Table Culinary Studio in New London, PEI

Connect with My Island Bistro Kitchen through the following social media channels:

Facebook – “My Island Bistro Kitchen”
Twitter – “PEIBistro”
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My thanks to The Table Culinary Studio for the opportunity to experience their “Bounty of the Sea” cooking class and for the fine hospitality. My participation in the class was complimentary for the purpose of conducting a review of the “Bounty of the Sea” cooking class. However, this in no way influenced my opinions of the class experience. All opinions expressed in this review are purely my own.

Classic Peach Pie Recipe

Peach Pie
Classic Peach Pie

One of the things I most look forward to in summer is all the fresh produce. I especially love all the seasonal fruits and berries because they make grand pies and pastry making is one of my favorite baking activities.  In August, we eagerly await the wonderful peaches that come from the Niagara region – the baskets of large yellow/orange plump, juicy peaches.

Ontario Peaches
Peaches

Today, my feature recipe is the classic fresh peach pie, simply sublime when served with a scoop of fine vanilla ice cream.  This is a perfect end to a lovely summer dinner. It’s like summer sunshine in a pie!

Classic Peach Pie
Classic Peach Pie

This recipe calls for about 2 pounds of peaches so, depending on their size, this translates into about 6-7 good-sized peaches. Choose peaches that are ripe, have a slight “give” to them when their flesh is gently pressed, and are free from blemishes, cuts, and bruises.  The peaches will be easier to peel if they are placed in hot water for about a minute then immediately dipped into ice cold water to stop them from cooking and to cool them enough to handle as they are peeled.

Peaches
Peaches

Peaches are very juicy but all that juice can make for a very “soupy” pie.  A soupy pie presents problems cutting and plating it. It’s not very appetizing to see a pie that has broken apart and gone “splat” on a plate! But, there is a remedy to prevent the pie becoming too soupy.  I recommend draining the cut peaches in a colander for 10-12 minutes.  The ones I drained for this pie released 2/3 cup of peach juice, far too much for a slice of pie to stay intact when cut.  The peaches will still release more juice as the pie bakes. What I do is reserve 2½ – 3 tablespoons of the peach juice and put it in to the filling to keep the pie from becoming too dense and dry.  I find this is just the right amount to give the consistency and texture of pie I am seeking, still lovely and juicy but not too solid.

Classic Peach Pie
Classic Peach Pie

The pie is not difficult to make and does not take any uncommon ingredients.  I do add a bit of lemon juice (which helps to slow down the peaches from turning brown) and a small amount of almond flavouring along with some cinnamon and nutmeg.  The addition of some finely grated orange peel goes well with the peach flavour but does not mask or overtake it – after all, we want the natural peach flavour to be the star in this pie.  The peaches are plenty sweet on their own so don’t require much additional sweetener.  I do add a small amount of granulated and brown sugar but not a whole lot because the pie would be sickeningly sweet. The addition of a small amount of brown sugar lends some richness to the filling. I do not use all brown sugar in this recipe because it will result in the lovely peach color being diminished.  Hence, the reason why I use a combination of both white and brown sugars.

Peach Pie
Classic Peach Pie

I use cornstarch as the thickener in this pie as I find it results in a more translucent filling than does flour which can become pasty and cause certain pie fillings (especially light-colored ones like peach pie) to have a cloudy appearance. The drained peaches are mixed with the dry ingredients and the reserved peach juice.  I recommend letting the mixed filling sit for about 5 minutes to give the sugars time to break down and blend well into the filling. After the filling has set for 5 minutes, gently stir it being careful not to break apart the peach wedges. This will ensure the dry ingredients are well blended and distributed throughout the filling.

Use your favorite pastry for a two-crust pie.  This pie lends itself well to either a full top crust or a lattice top, whichever you prefer.  To make this pie gluten-free, click here for my gluten-free pastry recipe.  The photos of the pie in this posting are made with this tender, flaky, and flavorful gluten-free crust.

Peach Pie
Classic Peach Pie

Make sure the oven rack is placed in the lower third of the oven.  This helps the bottom crust to bake better and prevents the top crust from browning too quickly.  If, however, the crust starts to brown too fast, simply loosely tent the tin foil over the pie as it continues to bake.

Peach Pie
Classic Peach Pie

 

[Printable recipe follows at end of posting]

Peach Pie

Ingredients:

Pastry for a two-crust pie to fit 9” pie plate

Approximately 2 pounds fresh peaches (about 6 – 7 large peaches), peeled and sliced into wedges about ½” to ¾” thick [This should equal 4½ – 5 cups sliced ripe peaches]
1½ tbsp lemon juice

1/3 cup + 1 tbsp granulated sugar
¼ cup light brown sugar, lightly packed
¼ cup cornstarch
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp salt
¾ tsp finely grated orange peel
1/8 tsp almond flavouring
1 large egg, lightly beaten
2 tbsp butter

1½ – 2 tsp cane sugar (optional for decoration)

Method:

Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.

Place colander over deep bowl.  Cut the peaches into halves or quarters.  Gently pull the sections apart and remove and discard the stones.  Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander.  Sprinkle peaches with lemon juice and toss very gently to coat with the juice to prevent the peaches from rapidly browning.  Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”.  Reserve 2½ – 3 tbsp of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl.

In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, salt, and grated orange rind. Mix well. Add the dry ingredients to the peaches and toss very gently to coat the peaches.  Add the almond flavoring to the 2½ – 3 tablespoons of reserved peach juice and sprinkle over the peaches.  Stir gently to mix ingredients. Let stand for 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges.

Roll out pastry into a circle approximately 12” – 13” round and about 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets.  Trim pastry flush with edge of pie plate.  Roll out top crust to same thickness.

Brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy.  Reserve the remainder of the egg.

Transfer the peach filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.

Add ¾ tsp water to remaining beaten egg.  Brush the bottom crust edge all around the pie plate lightly with the egg-water mixture. Place top pie crust over peach filling. Trim excess pastry from the pie plate around the pie plate edge.  Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes.  For additional venting, prick the pie in several places with the tines of the fork.  Lightly brush egg wash over top crust of pie.  If desired, sprinkle with 1½ – 2 tsp cane sugar.

Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.

Place oven rack in bottom third of oven.  Preheat oven to 425°F.  Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes.  Transfer chilled pie to oven.  Bake for 15 minutes then reduce oven temperature to 375°F.  Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling.  Check pie after it has been in the oven for about 30-35 minutes – if top crust is browning too quickly, loosely tent pie with tin foil.

Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving with a scoop of fine vanilla ice cream.

Yield:  1 – 9” double-crusted pie

Peach Pie

This classic homemade peach pie is like summer in a pie with its fresh ripe peaches encased in tender flaky pastry. Serve the pie with your favorite vanilla ice cream.
Course Dessert
Cuisine American
Servings 8
Author My Island Bistro Kitchen

Ingredients

  • Pastry for a two-crust pie to fit 9” pie plate
  • Approximately 2 pounds fresh peaches about 6 - 7 large peaches, peeled and sliced into wedges about ½” to ¾” thick [This should equal 4½ - 5 cups sliced ripe peaches]
  • tbsp lemon juice
  • 1/3 cup + 1 tbsp granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup cornstarch
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp salt
  • ¾ tsp finely grated orange peel
  • 1/8 tsp almond flavouring
  • 1 large egg, lightly beaten
  • 2 tbsp butter
  • 1½ - 2 tsp cane sugar optional for decoration

Instructions

  1. Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.
  2. Place colander over deep bowl. Cut the peaches into halves or quarters. Gently pull the sections apart and remove and discard the stones. Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander. Sprinkle peaches with lemon juice and toss very gently to coat with the juice to prevent the peaches from rapidly browning. Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”. Reserve 2½ - 3 tbsp of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl.
  3. In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, salt, and grated orange rind. Mix well. Add the dry ingredients to the peaches and toss very gently to coat the peaches. Add the almond flavoring to the 2½ - 3 tablespoons of reserved peach juice and sprinkle over the peaches. Stir gently to mix ingredients. Let stand for 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges.
  4. Roll out pastry into a circle approximately 12” - 13” round and about 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Roll out top crust to same thickness.
  5. Brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.
  6. Transfer the peach filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.
  7. Add ¾ tsp water to remaining beaten egg. Brush the bottom crust edge all around the pie plate lightly with the egg-water mixture. Place top pie crust over peach filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ - 2 tsp cane sugar.
  8. Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
  9. Place oven rack in bottom third of oven. Preheat oven to 425°F. Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer chilled pie to oven. Bake for 15 minutes then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes - if top crust is browning too quickly, loosely tent pie with tin foil.
  10. Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving with a scoop of fine vanilla ice cream.

Recipe Notes

Yield: 1 - 9” double-crusted pie

 

For other great pie recipes from My Island Bistro Kitchen, click on the links below:

Rustic Apple Pie
Blueberry Cream Cheese Pie
Raspberry Cream Cheese Pie
Strawberry-Rhubarb Pie
Squash Pie
Glazed Strawberry Pie
Rustic Rhubarb Pie
Coconut Cream Pie
Mock Cherry Pie
Gluten-free Apple Pie

Pin Me to Pinterest!

 

 

 

Classic Peach Pie
Classic Peach Pie

How to Make Dill Pickles

Pickles
Dill Pickles

Dill pickles are one of the easiest pickles to make. Cold-packed into hot sterilized jars, this recipe transforms tiny 3” – 4” cucumbers into tangy pickles that, for any dill lover, are the quintessential pickles to accompany many sandwiches and burgers.

This recipe is sized with the smaller household in mind. Many don’t have large storage capacity for big batches of pickles such as our ancestors made and stored in their cold rooms or cellars. Yet other households are comprised of only one or two people so they don’t need large batches of pickles but still want to have a taste of homemade goodness that comes from home preserving.

Dill Pickles
Dill Pickles

Freshness Counts with Pickling Cucumbers!

As with any pickle recipe, freshness of ingredients is key. That means the cucumbers should, ideally, be processed the same day they are picked from the vine or, certainly, within 24 hours. Otherwise, the cucumbers start to lose their flavour and get soft and punky and, as we all know, dill pickles are meant to have crunch.

Use Pickling Vinegar

It is very important to use vinegar which is made especially for the pickling process. It will usually have 7% acidity, making it stronger than table vinegar. This helps to preserve the pickles longer. Most large grocery stores will stock this vinegar, especially around “pickling time” in late summer or fall. The container should state that it is “pickling vinegar”.

Pickling Vinegar

Use Pickling Salt, Not Table Salt, in Pickles

One of the biggest tips I have for pickling is to never use table salt in the pickling process. Always use proper pickling salt. This is a coarse salt specifically for pickling and it will be marked as such on the package label. Apart from it being way too salty for pickling, iodized table salt can cause some discoloration of the cucumbers and will likely form a cloudy brine. The brine should be bright and clear. Table salt, because of its fine texture is too easily absorbed into the cucumbers, resulting in overly salty pickles. I can always tell if someone has used table salt in making pickles just by simply looking at the bottles of pickles – the contents of those bottles just do not have an appetizing look to them.

Coarse/Pickling Salt

Preparing the Jars 

The jars should be examined to ensure they are free of cracks, chips, and nicks. They should then be washed, rinsed, and sterilized. I sterilize mine in a pot of boiling hot water on the stove. Use a jar lifter to place the jars, upright in the water, holding each one steady until it fills with water. Bring the water back to a boil, reduce the heat slightly to prevent boil-overs, and boil the jars gently for 10 minutes from this point. Turn the heat to simmer and leave the jars in the water until they are ready to be filled with the cucumbers. The jars must be kept hot because, once filled, they will be going into a hot water bath and cold jars meeting up with boiling water will crack.

Making the Brine

The process I use to make my dill pickles is quite simple. This involves making a simple brine of equal parts of pickling vinegar and water along with some pickling salt, a bit of sugar, and some pickling spices. To keep the brine clear, bundle the pickling spice into a double (or triple) layer of cheesecloth. Gather up this little sachet and tie with string. Once this brine has simmered for about 15 minutes, discard the spice sachet and bayleaf. The brine is then ready to be poured over the cucumbers.

Spice Sachet
Preparing the Spice Sachet
Pickling Spice Sachet
Pickling Spice Sachet

Preparing the Cucumbers and Filling the Jars

The small 3” – 4” dill-sized cucumbers can be left whole or they can be sliced in two (or even quartered) lengthwise or they can be sliced into “coins”. Just note that the pickles are likely to have more crunch if the cucumbers are left whole. Make sure to trim the blossom end of each cucumber by 1/8” – these blossom tips have enzymes that can lead to limp, punky pickles. Pricking each cucumber 3-4 times with the tines of a fork will help the vinegar brine penetrate the cucumbers better resulting in more flavorful pickles.

Dill Pickles
Dill Pickles

The point where you start to place ingredients into the jars is the point where it is necessary to work along quickly because the jars cannot be allowed to get cold before they go into the hot water bath. Ensuring all ingredients and pickling equipment are laid out before starting the process and following a set order will help this process move along quickly.  Further along in this posting, you will find an outline of the step-by-step sequence I follow to quickly get the jars filled while they are still hot and then into the hot water bath.

A slightly smashed garlic clove along with some mustard seed and a whole clove are first placed in the bottom of each jar. Where, in the jars, the small bunch of feathery dill fronds and the umbrella-shaped seed head of the dill plant are placed is a matter of personal preference. I like to place the dill fronds on one side of the jar and the seed head on the opposite side. These can, of course, be placed on the bottom of the jar or the feathery dill fronds on the bottom and the dill head on top of the cucumbers. The taste will be the same. However, if you like your jars to have a nice appearance that immediately signifies they are dill pickles, placing the fronds and dill head so they are visible will do the trick!

Ensure the cucumbers are tightly packed, compactly, into the jars but not so tight that they are squished. Once all the ingredients are placed in the jar, pour the hot brine into each jar, leaving ½” head space at the top of each jar.  A chopstick, or small non-metal spatula, is useful to remove any air bubbles that may appear and more of the brine may need to be added, as necessary, to bring it to about ½“ from the jar rim.

Add a Grape Leaf to Keep the Dills Crunchy

I add a grape leaf on top of the cucumbers in each jar. This is an old trick to keep the cucumbers crisp – the tannin-rich grape leaves have enzymes that help to keep the cucumbers crunchy. Some say, with the removal of the blossom ends of the cucumbers, it is not necessary to add the grape leaves to the jars but I have access to them so I add them and my dill pickles always turn out super crunchy.

Heat the Jar Lids and Metal Ring Bands

Always use brand new metal jar lids; never re-use them for pickling purposes as their seal is only meant for single use. Check the metal ring bands (which can be re-used multiple times) to ensure they have no dents or nicks in them and there is no rust. The jar lids are heated in hot simmering water, just until they are hot and the gaskets softened —  3 – 4 minutes should do it. Heating the lids too long or in rapidly boiling water will weaken the rubber on them causing them not to seal properly. Wipe each jar rim with a clean, damp cloth before applying the lids, rubber side down, to the jar tops. Tighten the metal ring bands, fingertip tight. At this point, the dills are ready, without delay, for their hot water bath.

Heating Jar Lids
Heating Jar Lids

The Hot Water Bath

Processing the jars of dills stabilizes the contents for longer shelf life. Make sure the hot water canner is ready to go with the boiling water in it by the time you fill the jars. Load the filled jars into the metal basket that comes with the canner. The jars should remain upright during the hot water bath process and they should not touch each other. Once the basket is lowered into the boiling water, ensure the water level is at least 1” above the jar tops. Add more boiling water, if necessary, to bring the water to this level.

I recommend following your canner manufacturer’s instructions for the canning process as the length of time the jars need to be processed will depend on the altitude of your locale. Here on PEI, I process my half-pint jars of dills for 10 minutes and I start the timing from the time the hot water returns to a full rolling boil after the basket of jars has been placed in the canner of hot water. Once the 10 minutes is up, remove the jars, one by one, with a jar lifter and place them on a wire rack to finish cooling completely.

Listen for the “pop” or “ping” sound as the bottles seal. Sometimes, this will take place almost immediately and sometimes it can take a few hours. The lids of properly sealed jars will curve downward. Let the jars rest, undisturbed, on the wire cooling rack for 12 hours. Then, let the sealed jars stand in a cool, dark place for 6 weeks before opening. This gives time for the dill flavour to develop fully.

Dill Pickles
Dill Pickles

The Sequence

To help organize your work to make these pickles, I offer the following suggested order for the sequence so that the steps happen when they should and the hot jars do not have a chance to cool before they are filled and placed in the hot water bath.

  1. Fill the hot water canner with hot tap water, place it on the stove, and start the heating process to get it to the boiling point. Starting with hot tap water will reduce the amount of time it takes to get the large canner of water to a boil. Make sure the water is at the boiling point before the wire basket of filled bottles is placed in the canner.
  2. Heat a pot of boiling water to sterilize the jars. Wash jars. Boil them gently for at least 10 minutes. Keep them, at simmer level, in the hot water until they are needed for filling.
  3. Wash and cut blossom ends from cucumbers and prick each with tines of a fork, 3-4 times.
  4. Gather spices for the jars and prepare garlic cloves.
  5. Start making the brine.
  6. Make a quick trip to the garden to pick the fresh dill heads and fronds.
  7. As the brine is nearing completion, remove the sterilized jars from the hot water and place the garlic, spices, dill fronds and dill head in each jar. Pack in the cucumbers.
  8. Heat lids in small pan of hot water. Boil extra water in case it is needed to top up hot water canner to 1” above jar tops.
  9. Pour brine over cucumbers, remove air bubbles with a chopstick (or small non-metal spatula), and top up with more brine, as necessary. Add the grape leaf to top of each jar. Wipe the jar rims with clean damp cloth.
  10. Place lids and metal ring bands on jars. Place jars in canner basket and lower into canner of hot water. Add any additional water necessary to bring water level to 1” above jar lids. Cover. Bring canner water back to full rolling boil. Start timing the canning time from this point.
  11. Have wire rack set out for bottles as they come out of the canner.

Note: The garlic clove is likely to turn a blue-green-gray color. Don’t be alarmed by this – it’s just the effect of the acid from the vinegar coming into contact with the garlic.

Dill Pickles
Dill Pickles
[Printable recipe follows at end of posting]

Dill Pickles

Ingredients:

2 lbs – 3” – 4” pickling cucumbers, freshly picked and washed

1 tbsp pickling salt
1¼ cups + 1 tbsp pickling vinegar
1¼ cups + 1 tbsp water
2 tbsp granulated sugar
½ tbsp pickling spice, gathered into double (or triple) layer of cheesecloth and tied into spice sachet
1 bay leaf

3 – 4 whole cloves
1 tsp mustard seed, divided equally among the jars
3 – 4 small garlic cloves, slightly smashed
Fresh dill heads, one per jar along with small bunches of feathery dill fronds
Grape leaves, medium-sized, 1 per jar

3 – 4 half-pint jars, lids, and metal ring bands (the number of jars needed will depend on the size of the cucumbers, whether they are sliced or left whole, and how compactly they are fit into the jars)
1 chopstick

Method:

Wash and trim 1/8“ from blossom end of each cucumber. Prick cucumbers 3-4 times with tines of a fork. Leave cucumbers whole or cut into two or four spears, lengthwise (or slice into “coins”). Fill the canner with hot tap water and heat to boiling point while making the brine. Begin sterilizing the jars in large pot of hot water to have them ready when brine is heated.

To make the brine, combine the pickling salt, vinegar, water, sugar, pickling spice sachet, and bay leaf in small stockpot. Bring to a boil over medium-high heat. Immediately reduce heat to low and cook brine, uncovered, for 15 minutes, stirring periodically. Remove from heat and discard pickling sachet and bay leaf.

Place 1 whole clove, ¼ to 1/3 teaspoon mustard seed (divide the teaspoon of seeds equally between number of jars used), and 1 small slightly smashed garlic clove in each hot, sterilized jar. Place a small bunch of feathery dill fronds along one side of the jar and one umbrella-shaped dill head on the opposite side of the jar. Fill the jars with the cucumbers, packing tightly (but not squashing them), and keeping the dill fronds and dill head in place against the sides of the jars.

Pour the hot brine into each jar, filling to within ½ inch from jar rim (head space). Use a chopstick (or small non-metal spatula) to remove any air bubbles that may have formed in the brine. Add more brine, if necessary, to bring it to ½“ from the jar rim. Add 1 grape leaf to top of each jar, pressing it below the surface of the brine, to keep cucumbers crisp. Wipe each jar rim with a clean, damp cloth. Seal the jars with heated lids. Screw on metal ring bands, fingertip tight.

Place jars in hot water bath basket, ensuring jars do not touch each other or fall over. Lower basket into canner of hot water. Ensure the water level is at least 1″ above the jar tops, adding more water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. Turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. For maximum dill flavour, let sealed jars stand in cool, dark place for 6 weeks before opening.

Yield:  Approximately 3- 4 half-pint jars

Dill Pickles

These easy-to-make dill pickles combine dill, garlic, and pickling spices to transform tiny cucumbers into crunchy pickles that, with their tangy flavour, are a great accompaniment to many sandwiches and burgers.
Author My Island Bistro Kitchen

Ingredients

  • 2 lbs – 3” - 4” pickling cucumbers, freshly picked and washed
  • 1 tbsp pickling salt
  • cups + 1 tbsp pickling vinegar
  • cups + 1 tbsp water
  • 2 tbsp granulated sugar
  • ½ tbsp pickling spice, gathered into double (or triple) layer of cheesecloth and tied into spice sachet
  • 1 bay leaf
  • 3 - 4 whole cloves
  • 1 tsp mustard seed, divided equally among the jars
  • 3 – 4 small garlic cloves, slightly smashed
  • Fresh dill heads, one per jar along with small feathery dill fronds
  • Grape leaves, medium-sized, 1 per jar
  • 3 – 4 half-pint jars lids, and metal ring bands (the number of jars needed will depend on the size of the cucumbers, whether they are sliced or left whole, and how compactly they are fit into the jars)
  • 1 chopstick (or small non-metal spatula)

Instructions

  1. Wash and trim 1/8“ from blossom end of each cucumber. Prick cucumbers 3-4 times with tines of a fork. Leave cucumbers whole or cut into two or four spears, lengthwise (or slice into “coins”). Fill the canner with hot tap water and heat to boiling point while making the brine. Begin sterilizing the jars in large pot of hot water to have them ready when brine is heated.
  2. To make the brine, combine the pickling salt, vinegar, water, sugar, pickling spice sachet, and bay leaf in small stockpot. Bring to a boil over medium-high heat. Immediately reduce heat to low and cook brine, uncovered, for 15 minutes, stirring periodically. Remove from heat and discard pickling sachet and bay leaf.
  3. Place 1 whole clove, ¼ to 1/3 teaspoon mustard seed (divide teaspoon of mustard seed equally between number of jars used), and 1 small slightly smashed garlic clove in each hot, sterilized jar. Place a small bunch of feathery dill fronds along one side of the jar and one umbrella-shaped dill head on the opposite side of the jar. Fill the jars with the cucumbers, packing tightly (but not squashing them), and keeping the dill fronds and dill head in place against the sides of the jars.

  4. Pour the hot brine into each jar, filling to within ½ inch from jar rim (head space). Use a chopstick (or small non-metal spatula) to remove any air bubbles that may have formed in the brine. Add more brine, if necessary, to bring it to ½“ from the jar rim. Add 1 grape leaf to top of each jar, pressing it below the surface of the brine, to keep cucumbers crisp. Wipe each jar rim with a clean, damp cloth. Seal the jars with heated lids. Screw on metal ring bands, fingertip tight.

  5. Place jars in hot water bath basket, ensuring jars do not touch each other or fall over. Lower basket into canner of hot water. Ensure the water level is at least 1" above the jar tops, adding more water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. For maximum dill flavour, let sealed jars stand in cool, dark place for 6 weeks before opening.

Recipe Notes

Yield: Approximately 3- 4 half-pint jars

Be sure to read blog posting that accompanies this recipe for more information on the procedure to make dill pickles.

For other great pickle, relish, and chow recipes from My Island Bistro Kitchen, click on the links below:

Mustard Pickles
Bread and Butter Pickles
Pickled Beets
Mustard Beans
Green Tomato Chow
Rhubarb Relish

Pin Me To Pinterest!

Dill Pickles
Dill Pickles

Sensational Strawberry Lemonade Recipe

Lemonade
Strawberry Lemonade

One of the wonderful things about lemonade is that it can be served simply as is or it can be flavoured with fruits in season such as I am doing today by making strawberry lemonade. How fabulous is that natural red color in the lemonade!

Lemonade
Strawberry Lemonade

This strawberry lemonade is great on a scorching hot day when you need to stay hydrated and crave a thirst-quenching drink.  The lemonade starts with the making of a simple syrup of water and sugar.  This gives the drink that lovely silky smooth texture which could not be gotten by simply combining sugar with cold water – no matter how much you stir it, sugar and cold water will never fully mix and you will be left with a grainy texture drink.  By boiling the sugar and water to make the syrup, you are sure the sugar is fully dissolved.  I find using super-fine sugar (which you may know as caster sugar, instant dissolving sugar, or berry sugar) is the best to use to make simple syrup although regular granulated sugar may also be used. Typically, a simple syrup for drinks is made with a 1:1 ratio of sugar to water.  However, I find that that is too much sugar for my taste in this lemonade so I use 1 cup of the superfine sugar to 1 1/2 cups water.

For this recipe, purée the strawberries, add some water to them along with freshly squeezed lemon juice and the simple syrup.  In order to get rid of the hundreds of little tiny strawberry seeds and to have a clear drink, the mixture will need to be strained through a very fine wire mesh sieve.  You’ll be amazed at how many seeds strawberries have!

Lemonade
Strawberry Lemonade over Ice

This is a delightful summertime drink served over ice and it has an absolutely fabulously rich colour that is all natural thanks to the ruby red strawberries.  To add a bit of fizz to the drink, mix half a glass with the lemonade and half with your favorite clear soda (lemon-lime is especially good). Add ice and garnish with a fresh strawberry and/or lemon wedge or wheel.

Lemonade
Strawberry Lemonade

This is often a drink I make to take along on picnic outings. It’s handy to have frozen because, as it thaws on the way to the picnic location, it also helps to keep the food cold.

[Printable recipe follows at end of posting]

Strawberry Lemonade

Ingredients:

1½ cup water
1 cup super-fine sugar (aka caster sugar or instant dissolving sugar)

1 cup freshly squeezed lemon juice
2 tbsp coarsely grated lemon rind

3 cups strawberries, sliced
2 cups water
Pinch salt

Method:

For the simple syrup:  In small saucepan, combine the 1 1/2 water and 1 cup sugar together.  Bring to a boil over medium heat, stirring constantly, until the sugar is completely dissolved.  Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally.  Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend.  Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind.  Discard the pulp and rind.

For the strawberry purée:  Place strawberries in large blender.  Purée until smooth.  Slowly add in the 2 cups of water, continuing to pulse/purée until mixture is smooth.  Slowly add the strained simple syrup with lemon juice and a pinch of salt.  Purée until all ingredients are well combined.  Strain mixture through very fine wire mesh sieve to remove the strawberry seeds.

To assemble:  Transfer lemonade to a large jug or bottle.  Chill.

To serve:  Stir the chilled lemonade. Fill a tall glass approximately one-half full of ice cubes and add the lemonade.  Garnish with a fresh strawberry or lemon wheel, if desired.  Another serving suggestion includes filling a glass half full of strawberry lemonade and topping with clear soda such as lemon-lime.

Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well.

Yield:  Approximately 6½ – 7 cups

Strawberry Lemonade

This “summer in a bottle” lemonade makes the most of fresh in-season strawberries and is a colorful, refreshing, and thirst-quenching summertime sipper when served over ice.
Course Drinks
Cuisine American
Keyword Lemonade
Servings 8
Author My Island Bistro Kitchen

Ingredients

  • cup water
  • 1 cup super-fine sugar (aka caster sugar or instant dissolving sugar)
  • 1 cup freshly squeezed lemon juice
  • 2 tbsp coarsely grated lemon rind
  • 3 cups strawberries, sliced
  • 2 cups water
  • Pinch salt

Instructions

  1. For the simple syrup: In small saucepan, combine the 1½ water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
  2. For the strawberry purée: Place strawberries in large blender. Purée until smooth. Slowly add in the 2 cups of water, continuing to pulse/purée until mixture is smooth. Slowly add the strained simple syrup with lemon juice and a pinch of salt. Purée until all ingredients are well combined. Strain mixture through very fine wire mesh sieve to remove the strawberry seeds.
  3. To assemble: Transfer lemonade to a large jug or bottle. Chill.
  4. To serve: Stir the chilled lemonade. Fill a tall glass approximately one-half full of ice cubes and add the lemonade. Garnish with a fresh strawberry or lemon wheel, if desired. Another serving suggestion includes filling a glass half full of strawberry lemonade and topping with clear soda such as lemon-lime.
  5. Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well. Yields approximately 6 1/2 - 7 cups lemonade.

 

For other great Lemonade recipes from My Island Bistro Kitchen, click on the following links:

Lemonade
Blueberry Lemonade
Rhubarb Lemonade

Pin Me To Pinterest!

Lemonade
Strawberry Lemonade

Feasting at The Table in New London, PEI

  At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

One of the things most of us enjoy about travel is the opportunity to sample foods local to a region.  It’s part of the charm of a place and makes for great vacation memories.  At one time, vacationers went to a destination, did some sightseeing, took in some typical tourist attractions (amusement parks, museums, beaches, etc.), and ate at whatever restaurant they happened upon at meal time. Today’s travelers, generally speaking, are more interested in diversified travel experiences than they are simply going to a place so they can check it off their bucket list of places they have been.  Many seek out adventures that allow them to participate in activities, experience the uniqueness and authenticity of a place, mingle with the locals, and learn more about local foods and ways to prepare them.

Grilled PEI Oysters Topped With A Black Garlic Cream Sauce and Bacon Jam (at The Table Culinary Studio, New London, PEI)
Grilled PEI Oysters Topped With A Black Garlic Cream Sauce and Bacon Jam (at The Table Culinary Studio, New London, PEI)

One of the best ways to learn about a place and its culture is through its local food.  In fact, many travelers choose destinations based on the local food scene, food festivals and events, unique dining experiences, and opportunities to participate in culinary classes. Many, therefore, seek out experiences that allow them to connect more fully with a region and what better way to do that than through food, especially if it is experiential cuisine where you learn something about the foods you are eating.

The Table Culinary Studio in New London, PEI
The Table Culinary Studio in New London, PEI

I was recently a guest at the North Shore Surf and Turf Dinner at The Table Culinary Studio which hosts themed communal-style dinners featuring Prince Edward Island foods throughout the summer months.  Today, I am going to share my dining experience at The Table with you.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

The Table Culinary Studio is the successor of Annie’s Table Culinary Studio which was started by Annie Leroux in 2012.  You can click here for my story on Annie’s Table Culinary Studio.  Current owner, Derrick Hoare (himself a trained chef), had been a long-time summer resident on PEI for many years, was retiring from his career in the health care profession, and was looking for his next adventure.  He contemplated buying a traditional restaurant in PEI but decided that was not his style.  When Annie’s Table became available for sale, Derrick liked the concept Annie had begun so he bought the business which he began operating in 2016. In addition to keeping the tradition of offering short culinary courses, he added themed evening dining to the menu and renamed the business to The Table Culinary Studio.

Derrick Hoare, Owner/Chef at The Table Culinary Studio, New London, PEI
Derrick Hoare, Owner/Chef at The Table Culinary Studio, New London, PEI

Set in the small rural community of New London, not far from the resort municipality of Cavendish (the hometown of the fictional Anne of Green Gables – you may have heard of her!), you will find The Table on Route 8 or, as the locals would simply say, the Grahams Road.

At The Table Culinary Studio in New London, PEI
At The Table Culinary Studio in New London, PEI

With a backdrop of green fertile rolling countryside, The Table is located in a repurposed former United Church that is tastefully furnished with quality antiques.  Several of the elements of the decommissioned church have been incorporated into the décor, including the pulpit that now occupies a prominent position overlooking the dining hall.

Interior of the re-purposed country church that is now The Table Culinary Studio
Interior of the Re-purposed Country Church that is now The Table Culinary Studio

The entire venue is open concept so diners can watch the culinary team prepare the meal.  This unique dining experience will make you feel like you are more at an intimate dinner party with a private chef catering than at a restaurant.

At The Table Culinary Studio, New London, PEI
At The Table Culinary Studio, New London, PEI

Open seasonally, seven nights a week, for themed dinners that feature local Island foods that come from the land and the sea, The Table can accommodate up to 18 guests an evening, one seating only.  Tickets for the dinner must be reserved in advance  (by phone or email) and the menu for each evening is a set menu – you eat whatever is being prepared that night which takes the pressure off of studying a menu and trying to decide what to have. Drinks are at extra cost and are payable at the end of the evening along with the dinner.

The themed dinners range from the Traditional Island Feast to the Island Dinner Party to Isle and Fire to the North Shore Surf and Turf and all focus on fresh local foods harvested or fished nearby. Seating is at one long harvest table in the middle of the old church and food is served family style which is to say that the main meal, on large platters, arrives at the table and guests pass the platters around, serving themselves.  There are no individual tables.

At the Surf and Turf Dinner at The Table Culinary Studio in New London, PEI
At the Surf and Turf Dinner at The Table Culinary Studio in New London, PEI

It seems only fitting that communal dining would be the style of dining at The Table given that it is in a decommissioned church.  Communal dining dates back to biblical times – you know, the breaking of bread together.  The concept of individual tables for dining did not start until a long time after these origins.  Some may find it requires some stepping out of the comfort zone to attend a dinner with strangers all seated at the same table but, when you think about it, church and community potluck dinners have been around for ages and they are traditionally served at long communal tables where you don’t necessarily know the people seated around you.  We do a lot of cruising and have never requested a table for two in the ship’s dining room simply because we like to meet new people and inject some new conversation into meal times when traveling. So, sitting down to a meal alongside people I have not met before is quite comfortable and familiar for me. After all, the chances are that they are all food enthusiasts, too!

One of the lovely parts of this type of experiential dining is that you get to interact with those preparing the meal.  In contrast, if you go into a traditional style restaurant, you are seated, have limited contact with the wait staff, and most likely never see the chefs let alone have any direct contact with them.  At The Table, there are lots of opportunities to communicate directly with the owner/chef Derrick, executive chef Michael Bradley, oyster shucker George Dowdle, and The Table’s event planner, Christine Morgan. Together, this is the culinary team at The Table.

Chef Michael Smith, Executive Chef at The Table Culinary Studio, New London, PEI
Executive Chef Michael Smith at The Table Culinary Studio, New London, PEI

The Table benefits from having a talented and enthusiastic young chef. With over ten years of experience in professional kitchens, Chef Michael Bradley is a graduate of the Culinary Institute of Canada in Charlottetown.  Chef Michael has been at The Table from the beginning, starting as an intern and working his way up to become the executive chef.

Outdoor Reception at the Surf and Turf Dinner at The Table Culinary Studio, New London, PEI
Outdoor Reception at the Surf and Turf Dinner at The Table Culinary Studio, New London, PEI

I truly felt like I was at someone’s private dinner party.  It was a perfect sunny summer evening as guests arrived for the event which started on the side lawn of the church.  When I arrived, local aquaculturalist, George Dowdle, was busy shucking oysters that he had fished from the nearby Southwest River only hours before the dinner.

Aquaculturalist, George Dowdle, Shucking Oysters at The Table Culinary Studio, New London, PEI
Aquaculturalist, George Dowdle, Shucking Oysters at The Table Culinary Studio, New London, PEI

Guests soon became preoccupied with consuming the fresh raw oysters which were served with a choice of three sauces:  Asian Thai, Lemon Herb, and Pomegranate Herb.  It wasn’t long before everyone felt comfortable and at home with each other as the conversations quickly turned to discussions about the food.

Freshly shucked oysters at The Table Culinary Studio, New London, PEI
Freshly Shucked Oysters at The Table Culinary Studio, New London, PEI
PEI Oysters on the Grill at The Table Culinary Studio, New London, PEI
PEI Oysters on the Grill at The Table Culinary Studio, New London, PEI

Not quite into slurping raw oysters? Chef Michael also has a unique way of serving grilled oysters. He first puts the oysters on the open fire grill to warm them up, then shucks them and tops them with a black garlic cream sauce and bacon jam, then puts them back on the grill to re-heat them.  Simply sublime!

PEI Oysters hot off the grill and served with black garlic cream sauce and bacon jam
PEI Oysters Hot off the Grill and Served with Black Garlic Cream Sauce and Bacon Jam

While clams sometimes take a back seat in popularity to mussels and oysters, The Table includes them as part of the meal.

PEI Clams (at The Table Culinary Studio, New London, PEI)
PEI Clams (at The Table Culinary Studio, New London, PEI)

When we had our fill of oysters, out came the cheese and charcuterie trays.

Cheese Tray at The Table Culinary Studio, New London, PEI
Cheese Tray at The Table Culinary Studio, New London, PEI

On this evening, The Table served their own homemade black garlic crackers alongside an assortment of cheeses from Ferme Isle St Jean in Rustico and Glasgow Glen Farm in New Glasgow. This was rounded out by pickled beets, pickled carrots, pickled spruce tips, and rhubarb chutney (all made in-house at The Table).

Condiments on the Charcuterie Tray at The Table Culinary Studio, New London, PEI
Condiments on the Charcuterie Tray at The Table Culinary Studio, New London, PEI

While guests were busy noshing on the appetizers, Chef Michael was preparing the sirloin tip roast with a black garlic espresso rub. Cooked over an open fire, you can only imagine how tantalizing the scent was!

Executive Chef, Michael Bradley preps the grill for the sirloin tip beef
Executive Chef, Michael Bradley Preps the Grill for the Sirloin Tip Roast
Grilling the Sirloin Tip Beef Over an Open Fire at The Table Culinary Studio, New London, PEI
Grilling the Sirloin Tip Beef Over an Open Fire at The Table Culinary Studio, New London, PEI

Then, Chef Michael demonstrated how they cook the mussels in a fire pit with seaweed and smoke.

Executive Chef at The Table Culinary Studio in New London, PEI, Prepares the Cooking Pit to Cook the Mussels
Executive Chef at The Table Culinary Studio in New London, PEI, Prepares the Cooking Pit to Cook the Mussels

The mussels are placed in wet pillowcases which give the moisture the mussels need to open.

Placing bags of Mussels in the Fire Pit at The Table Culinary Studio, New London, PEI
Placing Bags of Mussels in the Fire Pit at The Table Culinary Studio, New London, PEI
Covering bags of PEI Mussels with Seaweed for Cooking in the Fire Pit at The Table Culinary Studio in New London, PEI
Covering Bags of PEI Mussels with Seaweed for Cooking in the Fire Pit at The Table Culinary Studio in New London, PEI
Fire Pit for Cooking Mussels at The Table Culinary Studio in New London, PEI
Fire Pit for Cooking Mussels at The Table Culinary Studio in New London, PEI
Fire Pit for Cooking Mussels at The Table Culinary Studio in New London, PEI
Fire Pit for Cooking Mussels at The Table Culinary Studio in New London, PEI

Guests leisurely made their way inside the church where the meal was served.  The big 12-foot long handmade harvest table occupies much of the space that once would have been filled with church pews.

The Table Culinary Studio, New London, PEI
The Table Culinary Studio, New London, PEI

By this time, guests were very comfortable in the company of each other and, since there were three Islanders present, the conversation soon turned to various aspects of how local foods are produced and farming and fishing, in general.  Food is such a commonality and ice breaker!

Communal Dining at The Table Culinary Studio, New London, PEI
Communal Dining at The Table Culinary Studio, New London, PEI

The meal began with a plated salad highlighted by the skirt steak from Atlantic Beef Products in Albany. The steak had been marinated in an onion garlic marinade.

Salad with skirt steak at The Table Culinary Studio in New London, PEI
Salad with Skirt Steak at The Table Culinary Studio in New London, PEI

The boards of housemade sourdough bread were served with a black garlic spread as well as honey butter.

Bread Board at The Table Culinary Studio in New London, PEI
Bread Board at The Table Culinary Studio in New London, PEI

Before each course was presented, Chef Michael came tableside to explain what the course consisted of and how it was prepared.

Executive Chef, Michael Bradley, at The Table Culinary Studio in New London, PEI
Executive Chef, Michael Bradley, at The Table Culinary Studio in New London, PEI

Next came huge platters of bountiful mixed seasonal vegetables with the fire-grilled sirloin tip roast.

Platters of Vegetables and Sirloin Tip Roast at The Table Culinary Studio, New London, PEI
Platters of Vegetables and Sirloin Tip Roast at The Table Culinary Studio, New London, PEI

The veggies (along with the salad greens) came from nearby Alexander Fresh Vegetables in Hope River. These were very attractively presented platters.

Platter of Vegetables and Sirloin Tip Roast at The Table Culinary Studio, New London, PEI
Platter of Vegetables and Sirloin Tip Roast at The Table Culinary Studio, New London, PEI

Then, the seafood platters arrived.  All those mussels that had been cooking in the fire pit emerged from the pillowcases and formed the base for lobster claws and tails.

Lobsters and Mussels at The Table Culinary Studio in New London, PEI
Lobsters and Mussels at The Table Culinary Studio in New London, PEI

The lobster, fished from boats out of nearby French River Harbour, had been par-cooked with a garlic butter and then was finished on the grill outside.

French River Harbour, PEI
French River Harbour, PEI

The green sauce accompanying the mussels was a garden pesto cream sauce.

Lobster and Mussels at The Table Culinary Studio, New London, PEI
Lobster and Mussels at The Table Culinary Studio, New London, PEI

By this time, I was stuffed and thought I would just roll home but, wait, dessert was to come!  Dessert was a blood orange infused carrot cake with orange cream cheese icing. I didn’t get a photo of it because I was too busy enjoying the gluten-free option that was a deconstructed strawberry pie made with a strawberry balsamic reduction and gluten-free pastry lattice, all topped with lactose-free ice cream.

Gluten-Free Dessert at The Table Culinary Studio in New London, PEI.
Gluten-Free Dessert at The Table Culinary Studio in New London, PEI.

The Table prides itself on using the best of what is fresh and local.  Most foods for their themed dinners come from under 10 km away and are farmed and fished by friends and neighbours. So, you know that when you dine at The Table, food will not have traveled thousands of miles before it has reached your plate. In fact, you can seek out the same food suppliers to purchase high quality local PEI products.

I asked Christine if they ever get families for their dinners.  She tells me, although 90% of their clientele are adults, parents are welcome to bring their children and they do often have families in attendance.  Patrons should note, however, that there is no children’s menu offered so the wee folk eat the same food as the adults.

What I have described above is the meal for the Surf and Turf dinner.  I inquired if the meal ingredients are identical for this particular dinner every night.  Christine informs me that the appetizers, vegetables, and dessert do vary by what is seasonally available.  So, if you are having the Surf and Turf dinner at The Table after having read this post, you’ll be aware that the meal ingredients may not be 100% identical to what I enjoyed in early July.

So, if you want to really immerse yourself in local PEI foods and have a totally relaxing evening in the beautiful countryside of Prince Edward Island while feasting on carefully prepared dishes in a unique setting, you should check out The Table Culinary Studio. If you have dietary restrictions, be sure to advise of that when making your reservation and, to the extent possible, the culinary team at The Table will do all they can to accommodate special dietary needs.

For more information on dining options at The Table, and to make reservations, check out their website at http://www.thetablepei.ca/dining .

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Dinner at The Table Culinary Studio in New London, PEI
Dinner at The Table Culinary Studio in New London, PEI
Dinner at The Table Culinary Studio in New London, PEI
Dinner at The Table Culinary Studio in New London, PEI

My thanks to The Table Culinary Studio for the opportunity to experience their North Shore Surf and Turf Dinner and for the fine hospitality. My dinner at the The Table Culinary Studio was complimentary for the purpose of conducting a review of the North Shore Surf and Turf dinner. However, this in no way influenced my opinions of the dinner experience. All opinions expressed in this review are purely my own.

Rhubarb Lemonade

 

Rhubarb Lemonade
Rhubarb Lemonade

Lemonade is one of the most common of summer drinks.  Served cold, it’s very refreshing on a hot summer’s day.  Sometimes, I like to flavour my lemonades as I am doing today with rhubarb in the form of rhubarb lemonade.

Rhubarb
Rhubarb Patch

We have a good-sized patch of rhubarb so I make good use of it in many ways.  I will often cook up some excess rhubarb near the end of rhubarb season, strain it, and freeze the juice for later use or, sometimes, I will make up an entire batch or two of rhubarb lemonade and freeze that to have at the ready for sipping on those sweltering hot summer days.

Lemonade
Rhubarb Lemonade

To make the rhubarb lemonade, I start with making a simple syrup of super-fine sugar (which you may know as caster sugar or instant-dissolving sugar) and water.  The typical ratio for simple syrup is traditionally 1:1 sugar to water.  However, with the super-fine sugar, I find that ratio is a bit too sweet so I back up the sugar content to 3/4 cup.  Using the super-fine sugar (as opposed to granulated sugar) results in a lovely, silky smooth syrup.  If I was to simply try and mix sugar with cold water, it would not dissolve properly and would leave a gritty, unpleasant texture to the drink.  In a previous post for Blueberry Lemonade, I give more details on this process and you can access that post by clicking here.

Once the simple syrup has cooled to room temperature, simply add the freshly-squeezed lemon juice and some lemon rind to the syrup and let it sit a bit for the flavour to develop, then strain it through a fine mesh sieve to remove any lemon pulp, seeds, and the rind.

To make the rhubarb juice, cook rhubarb with water until the rhubarb is super soft and mushy.  This will take about 8-10 minutes of cooking.  It’s always hard to judge exactly how much rhubarb will be needed to generate the 4 cups of juice needed for this rhubarb lemonade but, generally speaking, 3 pounds of rhubarb and 3 cups of water should yield the 4 cups of juice.  If it falls short by  one-half cup or less, simply add up to one-half cup of water.  If it is more than a half cup short, you will need to cook some more rhubarb in order to keep the rhubarb flavour sufficiently strong enough.  Rhubarb juiciness varies depending on the variety and growing conditions, as well as its age, so that’s why it’s not an exact science as to exactly how much rhubarb to cook. Also, if the rhubarb is cooked too fast, too much water will evaporate and it will result in less juice.

To extract the juice from the cooked rhubarb, fit a fine mesh sieve with 3-4 layers of cheesecloth and place over a deep heat-proof bowl.  Transfer the rhubarb to the sieve and let the juice drip through on its own.  Near the end of the dripping, if the amount does not quite equal 4 cups, you may gently – very gently- press the back of a large spoon against the rhubarb mash to squeeze a bit more juice.  Don’t press the mash too hard because some impurities from the mash will slip through the loose weave cheesecloth and the lemonade will not be clear.

The color in the rhubarb lemonade photos is natural.  There is no food coloring used.

Rhubarb Juice
Rhubarb Juice

The glorious deep coral-red color comes from using the extracted juice from bright red rhubarb stalks so use the deepest red stalks you can find.

Rhubarb Stalks
Rhubarb Stalks

To make the lemonade, simply combine the strained lemon syrup with the rhubarb juice. Mix and chill then serve over ice in pretty glasses.

Rhubarb Lemonade
Rhubarb Lemonade

This lemonade freezes well but it can be kept, covered, in the refrigerator for 3-4 days. If you wish, you can also add some clear soda, such as grapefruit and lemon, to this lemonade for a fizzy drink. This rhubarb lemonade is a great crowd pleaser and is a lovely addition to summer picnics and gatherings.

Rhubarb Lemonade
Rhubarb Lemonade

 

 [Printable recipe follows at end of posting]

Rhubarb Lemonade

Ingredients:

1 cup water
¾ cup super-fine sugar (aka caster sugar or instant dissolving sugar)

¾ cup freshly squeezed lemon juice
1 – 2 tbsp coarsely grated lemon rind

3 lbs rhubarb, chopped into 1” chunks
3 cups water

Method:

For the simple syrup:  In small saucepan, combine the water and sugar together.  Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved.  Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally.  Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend.  Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind.  Discard the pulp and rind.

For the rhubarb juice:  Combine the rhubarb and water in a large pot.  Cover and bring to a boil then reduce heat to medium-low and cook for approximately 8-10 minutes, or until rhubarb is completely  softened.  Place a large sieve over a big heatproof bowl.  Line the sieve with 3-4 layers of cheesecloth.  Remove the rhubarb from the heat and pour into the sieve, letting the juice drip through.  It may be necessary to use the back of a large spoon to very gently press the rhubarb pulp in order to extract all the juice out of the rhubarb.  This should yield about 4 cups, depending on the age and juiciness of the rhubarb.  If it is slightly less than 4 cups, up to ½ cup water may be added to bring the amount to 4 cups.

To assemble:  In large jug or bottle, combine 4 cups rhubarb juice with the simple syrup and lemon juice mixture. Stir well.  Chill.

To serve:  Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade.  Garnish with a lemon wheel, if desired.

Will keep, covered, in the refrigerator for 3-4 days. Freezes well.

Yield:  Approximately 6 cups

Rhubarb Lemonade

With a perfect blend of sweet and tart notes, rhubarb and lemon combine to form Rhubarb Lemonade, a refreshing and thirst-quenching summertime sipper.
Course Drinks
Cuisine American
Servings 6
Author My Island Bistro Kitchen

Ingredients

  • 1 cup water
  • ¾ cup super-fine sugar aka caster sugar or instant dissolving sugar
  • ¾ cup freshly squeezed lemon juice
  • 1 – 2 tbsp coarsely grated lemon rind
  • 3 lbs rhubarb chopped into 1” chunks
  • 3 cups water

Instructions

For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.

For the rhubarb juice: Combine the rhubarb and water in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 8-10 minutes, or until rhubarb is completely softened. Place a large sieve over a big heatproof bowl. Line the sieve with 3-4 layers of cheesecloth. Remove the rhubarb from the heat and pour into the sieve, letting the juice drip through. It may be necessary to use the back of a large spoon to very gently press the rhubarb pulp in order to extract all the juice out of the rhubarb. This should yield about 4 cups, depending on the age and juiciness of the rhubarb. If it is slightly less than 4 cups, up to ½ cup water may be added to bring the amount to 4 cups.

To assemble: In large jug or bottle, combine 4 cups rhubarb juice with the simple syrup and lemon juice mixture. Stir well. Chill.

To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel, if desired.

Recipe Notes

Will keep, covered, in the refrigerator for 3-4 days. Freezes well.

 

For other great lemonade recipes from My Island Bistro Kitchen, click on the links below:

Lemonade
Blueberry Lemonade

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Rhubarb Lemonade

Rhubarb Lemonade

Old-fashioned Rhubarb Pudding Cake

Rhubarb Pudding Cake
Old-fashioned Rhubarb Pudding Cake

Today, I am sharing my recipe for a real old-fashioned type of dessert – Rhubarb Pudding Cake. The cake is “self-saucing” which means that the delectable sauce forms underneath the simple cake batter as the cake bakes. It’s an “all-in-one” pudding and cake! It may not be the most extravagant looking dessert but it sure is mighty tasty! If you are a rhubarb lover, you will love this dessert.

Pudding Cake
Old-fashioned Rhubarb Pudding Cake

This pudding is easy to make and can be made with either fresh or frozen rhubarb.  In fact, I often freeze the amount of rhubarb needed for the pudding in ziploc freezer bags labeled “For Rhubarb Pudding Cake” and it’s a real treat in the middle of winter! This is an old, old family favorite of ours! For those on a gluten-free diet, this pudding is easy to make gluten free – simply replace the quantity of flour called for in the recipe with an equivalent amount of 1-to-1 gluten-free flour.  In fact, the photos in this post are of the gluten-free version of this pudding cake.

Rhubarb Pudding Cake
Rhubarb Pudding Cake

Rhubarb chunks are spread in the bottom of the baking dish then covered with a simple cake batter that is lightly spiced and then topped with a sauce made with either orange or pineapple juice. The juice trickles down through the batter and meets up with the rhubarb and the two form a heck of a tasty sauce. As the pudding bakes, a soft golden crust forms on top of the cake.  Lots of texture happening in this pudding cake!

Pudding Cake
Rhubarb Pudding Cake

This pudding cake is best served after it has been allowed to stand for 15-20 minutes after it has baked and been removed from the oven.  I sometimes serve it plain and, other times, I’ll add either a dollop of whipped cream, or a scoop of vanilla ice cream.

Old-fashioned Rhubarb Pudding Cake
Rhubarb Pudding Cake
[Printable recipe follows at end of posting]

Rhubarb Pudding Cake

Ingredients:

2¾ cups rhubarb, cut into ¾“ chunks
3 tbsp butter, softened at room temperature
1/2 cup + 2 tbsp granulated sugar

¾ cup all-purpose flour (or, to make it gluten free, use equivalent amount of 1-to-1 gluten-free flour)
1 1/8 tsp baking powder
1/8 tsp salt
½ tsp cinnamon
¼ tsp nutmeg
smidgeon cloves

½ cup milk
1 tsp vanilla

½ cup granulated sugar
1 tbsp cornstarch
1¼ tsp finely grated orange rind
½ cup hot orange or pineapple juice
¼ tsp almond flavouring

Method:

Preheat oven to 350°. Grease 8” square baking dish.  Arrange rhubarb evenly in dish.  Set aside.

In medium-sized bowl, cream the butter using either a hand mixer or stand mixer.  Slowly add the first amount of sugar and beat at medium speed until butter and sugar are well blended.

In separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In measuring cup, mix the milk and vanilla together. Add the dry ingredients to the butter-sugar mixture alternately with the wet ingredients, starting and ending with the dry ingredients (three additions of dry and two additions of wet ingredients). Spread this mixture evenly over the rhubarb in the baking dish.

In measuring cup, whisk the remaining ½ cup of sugar and cornstarch together.  Mix in the grated orange rind.  Whisk in the hot orange or pineapple juice and the almond flavouring.  Pour this mixture over the batter in the baking dish.

Bake pudding for 45-50 minutes or until topping is tanned, a crust forms, and rhubarb is bubbling at the edges of the baking dish.  Let pudding stand for 15-20 minutes then spoon into dessert dishes or cut into squares.  Serve plain, top with a dollop of whipped cream, or a scoop of your favorite vanilla ice cream.

Yield:  6-8 servings

Rhubarb Pudding Cake

This easy-to-make dessert features rhubarb with an orange or pineapple-flavoured sauce that forms underneath a gently spiced cake layer as it bakes. True comfort food!
Course Dessert
Cuisine American
Servings 6

Ingredients

  • cups rhubarb cut into ¾“ chunks
  • 3 tbsp butter softened at room temperature
  • 1/2 cup + 2 tbsp granulated sugar
  • ¾ cup all-purpose flour or, to make it gluten free, use equivalent amount of 1-to-1 gluten-free flour
  • 1 1/8 tsp baking powder
  • 1/8 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • smidgeon cloves
  • ½ cup milk
  • 1 tsp vanilla
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • tsp finely grated orange rind
  • ½ cup hot orange or pineapple juice
  • ¼ tsp almond flavouring

Instructions

  1. Preheat oven to 350°. Grease 8” square baking dish. Arrange rhubarb evenly in dish. Set aside.
  2. In medium-sized bowl, cream the butter using either a hand mixer or stand mixer. Slowly add the first amount of sugar and beat at medium speed until butter and sugar are well blended.
  3. In separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In measuring cup, mix the milk and vanilla together. Add the dry ingredients to the butter-sugar mixture alternately with the wet ingredients, starting and ending with the dry ingredients (three additions of dry and two additions of wet ingredients). Spread this mixture evenly over the rhubarb in the baking dish.
  5. In measuring cup, whisk the remaining ½ cup of sugar and cornstarch together. Mix in the grated orange rind. Whisk in the hot orange or pineapple juice and the almond flavouring. Pour this mixture over the batter in the baking dish.
  6. Bake pudding for 45-50 minutes or until topping is tanned, a crust forms, and rhubarb is bubbling at the edges of the baking dish. Let pudding stand for 15-20 minutes then spoon into dessert dishes or cut into squares. Serve plain, top with a dollop of whipped cream, or a scoop of your favorite vanilla ice cream.

 

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Pudding Cake
Rhubarb Pudding Cake
Pudding Cake
Rhubarb Pudding Cake

Deli-style Gluten-Free Rhubarb Granola Muffins

I love the produce our garden generates and its earliest treat is rhubarb.  It is so versatile and I make lots of recipes using rhubarb.  Today, a treat for my gluten-free diet followers — a new recipe for deli-style gluten-free Rhubarb Granola Muffins.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

There are many recipes for rhubarb muffins but many of them call for chopped rhubarb.  Rhubarb has a lot of water content and cooks fast when used in chopped form in baking goods. This extra water content can cause some baked goods to turn out soggy, particularly in the areas where the rhubarb chunks land.  To combat this problem, for this recipe, I cook the rhubarb then mash, or purée, it with a hand-held immersion blender. I then use the mashed/puréed rhubarb as part of the liquid content in the muffin batter.  So, I still get rhubarb muffins but without the wet soggy spots.

When I make muffins, I like them to be deli- or café-style which is to say I’m looking for muffins that are a reasonable size, are hearty,  have a lovely texture with a coarse crumb (not cake-like), and are filled with flavour.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

Muffins are, for lack of a better way of putting it, little individual quick breads. We all know that, appearance-wise, the perfect muffin should bear a slightly domed top that has a bit of firmness to it.  There are a combination of factors that will contribute to that desired result — the right amount of leavening, the consistency of the batter, and the oven temperature.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

Rhubarb is, by nature, tart.  However, it is important not to over-do the sugar content in the muffins because too much sugar will create a cake-like texture and the moist, open tender crumb, which is a hallmark feature of muffins, will be lost and you will end up with a product that more closely resembles a cupcake. A batter that is too runny will pose the risk of muffins that will rise to form stiff mountain peaks.  Adding some Greek yogurt to the batter is one way to thicken it up and reduce this risk.  Of course, the addition of the right proportions of leavening (baking powder and baking soda) are key.  Having the muffins go into a really hot oven to start them baking is also key to getting a lovely gentle dome on the muffin tops. Using the high temperature allows the outside of the muffin to quickly set while still allowing the inside to continue to rise.

Since I have been developing gluten-free muffins, one thing I have discovered is that I end up with better quality, deli-style muffins when I use a blend of gluten-free flours versus, say, one all-purpose flour or only the one-to-one gluten free flour.  Each gluten-free flour has its own unique qualities and properties and the right blend will provide structure, texture, and flavour to the muffins. The addition of granola to these muffins adds texture, flavour, and bulk to the muffins, making them more hearty and filling.

Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

[Printable recipe follows at end of posting]

Gluten Free Rhubarb Granola Muffins

Ingredients:

3½ oz rhubarb, chopped into ½ inch pieces
1½ tbsp orange juice

1 cup one-to-one gluten-free flour
2 tbsp potato starch
¼ cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
¾ tsp zanthan gum
¼ cup gluten-free quick oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tbsp ground chia seeds
1¾ tsp cinnamon
¼ tsp cloves
½ tsp nutmeg
1/8 tsp ginger
¼ tsp allspice
2 tsp finely grated orange rind
2/3 cup granola

2/3 cup light brown sugar, lightly packed
2 extra-large eggs, room temperature, lightly beaten
¼ cup coconut oil, melted and cooled
1½ tsp vanilla
1½ tbsp orange juice
½ cup whole milk
2 tbsp pure maple syrup
1/3 cup cooled rhubarb purée
2 tbsp Greek style coconut yogurt or sour cream
1½ tsp rose water (optional)

Method:

In small sauce pan, combine the rhubarb and orange juice.  Cook over medium-low heat until rhubarb is softened.  Cool slightly then, using the back of a large spoon, mash up the rhubarb or, alternatively, use a handheld immersion blender to purée the rhubarb.  Set aside to cool completely.

Preheat oven to 450°F.

Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl.  Whisk ingredients well to combine. Stir in granola. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, orange juice, milk, maple syrup, Greek yogurt or sour cream, and rose water (if using). Whisk ingredients well. Stir in cooled rhubarb purée.

Pour wet ingredients into well in dry ingredients.  With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

Spoon batter into prepared muffin cups, filling almost to the rim of each cup.  Transfer to pre-heated oven and immediately reduce oven temperature to 400°F.  Bake for 20-22 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean.  Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely. Muffins freeze well.

Yield: 12 muffins

Deli-style Gluten-Free Rhubarb Granola Muffins

Tangy rhubarb purée joins granola, spices, orange juice, and Greek yogurt to make these deli-style gluten-free Rhubarb Granola Muffins

Course Snack
Cuisine American
Servings 12
Author My Island Bistro Kitchen

Ingredients

  • oz rhubarb, chopped into ½ inch pieces
  • tbsp orange juice
  • 1 cup one-to-one gluten-free flour
  • 2 tbsp potato starch
  • ¼ cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¾ tsp zanthan gum
  • ¼ cup gluten-free quick oats
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tbsp ground chia seeds
  • tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1/8 tsp ginger
  • ¼ tsp allspice
  • 2 tsp finely grated orange rind
  • 2/3 cup granola (recipe link below)
  • 2/3 cup light brown sugar, lightly packed
  • 2 extra-large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil, melted and cooled
  • tsp vanilla
  • tbsp orange juice
  • ½ cup whole milk
  • 2 tbsp pure maple syrup
  • 1/3 cup cooled rhubarb purée
  • 2 tbsp Greek style coconut yogurt or sour cream
  • tsp rose water optional

Instructions

  1. In small sauce pan, combine the rhubarb and orange juice. Cook over medium-low heat until rhubarb is softened. Cool slightly then, using the back of a large spoon, mash up the rhubarb or, alternatively, use a handheld immersion blender to purée the rhubarb. Set aside to cool completely.
  2. Preheat oven to 450°F.
  3. Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl. Whisk ingredients well to combine. Stir in granola. Make a well in the center of the dry ingredients. Set aside.
  5. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, orange juice, milk, maple syrup, Greek yogurt or sour cream, and rose water (if using). Whisk ingredients well. Stir in cooled rhubarb purée.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
  7. Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Transfer to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for 20-22 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely. Muffins freeze well.

Recipe Notes

Link to granola recipe: http://myislandbistrokitchen.com/2016/03/08/the-bistros-great-nut-free-granola/

 

For other gluten-free muffin recipes from My Island Bistro Kitchen, click on the links below:

The Ultimate Gluten-free Zucchini Date Muffins
Gluten-Free Pumpkin-Mincemeat Muffins
Deli-Style Gluten-Free Beet Muffins
Gluten-Free Blueberry Muffins

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Deli-style Gluten-free Rhubarb Granola Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

On The Sandwich Board: Lobster Club Sandwich with a Twist

Club Sandwich
Lobster Club Sandwich

There is nothing better than lobster fresh from the sea and, living on Prince Edward Island, we are so fortunate to have ready access to this treat! The lobster fishery is one of PEI’s main fisheries.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

It goes without saying that it’s a huge deal when the spring lobster fishing season opens.

Lobster Fishing
Lobster Fishing in all weather on PEI

Many islanders make it an annual ritual to head to a nearby wharf or beach before 6am on setting day to see the boats head out to sea to drop their traps.

Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

The following day the fishers head back out to haul in the first catch of the season and we Islanders can’t wait for that first “feed” of lobster!

Arriving back in North Lake, PEI, with the day's catch
Arriving back in North Lake, PEI, with the day’s catch
Lobster
Fresh Catch of Lobster

When lobster is in season on the Island, I make good use of it as an ingredient and I find no shortage of ways in which to use the succulent meat.

So, today, on my sandwich board, is a lobster club sandwich with a twist.  It contains some of the elements of a traditional club sandwich but I jazz this version up a bit by adding lobster meat, avocado, pancetta, Havarti cheese,  lemon mayonnaise , and an avocado spread.  This fusion of complementary flavours results in a tasty (and hearty) colorful sandwich. A feast for the eyes as well as the stomach!

Lobster Club Sandwich
Lobster Club Sandwich

Lobster Club with a Twist

Sandwich ingredients:

3 slices bread of choice
2 – 3 oz cooked lobster, broken into bite-size pieces
1 oz pancetta, fried and drained
1 slice Havarti
½ small avocado, sliced and sprinkled with lemon juice to prevent browning (save the other half for the avocado spread)
Lettuce of choice
Tomato
Salt and Pepper, to taste
Avocado Spread (recipe follows)
Lemon Mayonnaise (recipe follows)
Butter

Avocado Spread:

½ small avocado (save the other half for slicing for sandwich)
1 – 1½ tsp lemon juice
1 tsp olive oil
1/8 – ¼ tsp garlic salt
1 small green onion, finely sliced or diced

Lemon Mayonnaise:

1 tbsp mayonnaise
1 tsp lemon juice
1 small green onion, finely sliced or diced

Avocado Spread:  Chop ½ avocado into small bowl. Using a hand-held immersion blender, blend lemon juice, olive oil, garlic salt, and green onion with the avocado, just until mixed.

Lemon Mayonnaise:  Mix mayonnaise, lemon juice, and green onion together well.

To Assemble Sandwich:  Heat 1-2 tsp butter in small saucepan over medium heat. Reduce heat to medium-low, add the lobster and toss gently for 2-3 minutes, just long enough to warm the lobster.  Toast and butter the three bread slices.  Layer 1:  Spread two pieces of bread with the avocado spread.  Cover one slice of bread with lettuce and top with sliced tomato, pancetta, and Havarti slice. Top with the other slice of bread that is spread with avocado spread.  Layer 2: Spread the top slice of bread with half the lemon mayonnaise.  Lay the sliced avocado on top of the bread followed by a layer of lettuce.  Top with the lobster. Spread the third slice of bread with the remaining lemon mayonnaise and place over the lobster.  Secure sandwich with toothpicks and cut in half diagonally.  Enjoy!

Yield:  One sandwich

Lobster Club with a Twist

This ultimate club sandwich combines succulent lobster meat, pancetta, Havarti, and avocado with tomato, lettuce, avocado spread, and lemon mayonnaise to make a hearty meal.
Course Main Course
Cuisine American
Keyword lobster
Servings 1
Author My Island Bistro Kitchen

Ingredients

Sandwich ingredients:

  • 3 slices bread of choice
  • 2 - 3 oz cooked lobster, broken into bite-size pieces
  • 1 oz pancetta, fried and drained
  • 1 slice Havarti
  • ½ small avocado sliced and sprinkled with lemon juice to prevent browning (save the other half for the avocado spread)
  • Lettuce of choice
  • Tomato
  • Salt and Pepper to taste
  • Avocado Spread (recipe follows)
  • Lemon Mayonnaise (recipe follows)
  • Butter

Avocado Spread:

  • ½ small avocado (save the other half for slicing for sandwich)
  • 1 – 1½ tsp lemon juice
  • 1 tsp olive oil
  • 1/8 – ¼ tsp garlic salt
  • 1 small green onion, finely sliced or diced

Lemon Mayonnaise:

  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 small green onion, finely sliced or diced

Instructions

Avocado Spread: Chop ½ avocado into small bowl. Using a hand-held immersion blender, blend lemon juice, olive oil, garlic salt, and green onion with the avocado, just until mixed.

Lemon Mayonnaise: Mix mayonnaise, lemon juice, and green onion together well.

To Assemble Sandwich: Heat 1-2 tsp butter in small saucepan over medium heat. Reduce heat to medium-low, add the lobster and toss gently for 2-3 minutes, just long enough to warm the lobster. Toast and butter the three bread slices. Layer 1: Spread two pieces of bread with the avocado spread. Cover one slice of bread with lettuce and top with sliced tomato, pancetta, and Havarti slice. Top with the other slice of bread that is spread with avocado spread. Layer 2: Spread the top slice of bread with half the lemon mayonnaise. Lay the sliced avocado on top of the bread followed by a layer of lettuce. Top with the lobster. Spread the third slice of bread with the remaining lemon mayonnaise and place over the lobster. Secure sandwich with toothpicks and cut in half diagonally. Enjoy!

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Lobster Club Sandwich
Lobster Club Sandwich

Chicken and Mushroom Vol-au-vent Recipe

Creamed Chicken
Chicken and Mushroom Vol-au-vent

One of my favorite recipes is Chicken and Mushroom Vol-au-vent. Some may know this as “creamed chicken”.  I actually make up a large batch of this delectable dish and freeze it in serving-sized portions.  It makes a quick and easy meal when all that has to be done is bake the frozen patty shells, heat up the creamed mixture, and toss a green salad.

Creamed Chicken
Chicken and Mushroom Vol-au-Vent

This recipe makes four generous servings. The great thing about this recipe is that it is a good way to use up cooked chicken if you have any or, if time is limited, it can even be made with a rotisserie chicken from the deli.  Even though it is called “chicken” vol-au-vent, turkey can certainly be used as well.

While my preference is to use the puff pasty shells, commonly called “patty shells”, because they are light, airy, and ever-so-flaky, this creamed chicken mixture can also be served over toast points or biscuits fresh from the oven. I have even used appetizer-sized patty shells to serve this dish as part of a savory course for an afternoon tea. Fancy enough for company fare but easy enough for a weeknight meal.

Creamed Chicken
Chicken and Mushroom Vol-au-vent

[Printable recipe follows at end of posting]

Chicken and Mushroom Vol-au-vent Recipe

Ingredients

Sauce:
2-3 tbsp butter
3½ tbsp all-purpose flour
¾ cup chicken broth
1 cup whole milk
1 tbsp cooking sherry (optional)
¼ tsp garlic salt
Sprinkle pepper
Dash of paprika
2-3 tbsp freshly grated Parmesan cheese

Filling:
2-3 tbsp butter
2 tbsp onion, finely chopped
2 tbsp red pepper, finely chopped
3 tbsp celery, finely chopped
6-8 small white button mushrooms, sliced

1 cup cooked chicken, cubed

4 frozen puff pastry patty shells (or, alternatively, biscuits or toast cups)

Method:

Sauce: In medium-sized saucepan, melt the butter over medium heat.  Whisk in the flour. Combine the chicken broth, milk, and sherry and whisk into the flour-butter mixture, whisking until smooth. Season with garlic salt, pepper, and paprika.  Cook, stirring constantly, until mixture is thickened.  Add the Parmesan cheese and stir until cheese is melted.  Remove from heat and set aside.

Filling: In medium-sized frypan, melt the butter over medium heat.  Add the onion, red pepper, celery, and mushrooms.  Sauté for 3-4 minutes, stirring occasionally.   Add the chicken and toss just until heated.

Assembly:  Bake patty shells according to package directions.  Add sautéed vegetables and chicken to the sauce. Stir gently to combine. Heat over medium-low heat to ensure all ingredients are heated.  Spoon hot mixture into baked patty shells.  Serve with a side salad.

Yield: 4 generous servings

Chicken and Mushroom Vol-au-vent Recipe

An easy-to-make delectable creamed chicken filling encased in light and flaky puff pastry shells. Perfect for company fare but easy enough for weeknight meals.

Course Main Course
Cuisine American
Keyword Chicken, Chicken and Mushroom Vol-au-Vent, Vol-au-Vent
Servings 4
Author My Island Bistro Kitchen

Ingredients

Sauce:

  • 2-3 tbsp butter
  • tbsp all-purpose flour
  • ¾ cup chicken broth
  • 1 cup whole milk
  • 1 tbsp cooking sherry optional
  • ¼ tsp garlic salt
  • Sprinkle pepper
  • Dash of paprika
  • 2-3 tbsp freshly grated Parmesan cheese

Filling:

  • 2-3 tbsp butter
  • 2 tbsp onion finely chopped
  • 2 tbsp red pepper finely chopped
  • 3 tbsp celery finely chopped
  • 6-8 small white button mushrooms sliced
  • 1 cup cooked chicken cubed

Instructions

Sauce: In medium-sized saucepan, melt the butter over medium heat. Whisk in the flour. Combine the chicken broth, milk, and sherry and whisk into the flour-butter mixture, whisking until smooth. Season with garlic salt, pepper, and paprika. Cook, stirring constantly, until mixture is thickened. Add the Parmesan cheese and stir until cheese is melted. Remove from heat and set aside.

Filling: In medium-sized frypan, melt the butter over medium heat. Add the onion, red pepper, celery, and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Add the chicken and toss just until heated.

Assembly: Bake patty shells according to package directions. Add sautéed vegetables and chicken to the sauce. Stir gently to combine. Heat over medium-low heat to ensure all ingredients are heated. Spoon hot mixture into baked patty shells. Serve with a side salad.

 

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Creamed Chicken
Chicken and Mushroom Vol-au-Vent

Clumpy Almond Butter Granola Recipe

Almond Butter Granola
Almond Butter Granola

Homemade granola is so easy to make and customize to individual tastes.  So long as you keep the proportions of ingredients, substitutions are perfectly acceptable.  For example, my recipe calls for 3/4 cup of dried cranberries, cherries, or blueberries; however, if those don’t strike your fancy, substitute the same quantity of raisins and/or chopped dates, for example. I don’t include nuts in my granola but, if they are your taste, but all means substitute them, in the same quantity, for one of the dried fruits called for in the recipe.

I wanted this granola recipe to be crisp and clumpy, not silky fine with each ingredient separated individually.  In order to get a clumpy texture, there needs to be some binders added to the mix to get the ingredients to stick together.  In this case, I am using a combination of almond butter, maple syrup, honey, coconut oil, and an egg white which has been beaten till frothy. The other trick to getting clumpy granola is to refrain from stirring it while it bakes or cools. If the granola starts to brown too quickly in the oven, instead of stirring it, rotate the baking sheet and/or reduce the oven heat.