Pumpkin Jam

Pumpkin Jam

This year seemed to be a particularly good year for growing pumpkins on the Island.  Everywhere I looked I saw fields, bins, and wagons full of the bright orange pumpkins which are members of the gourd family.

Trailer Loads of Pumpkins at Kool Breeze Farm in Wilmot Valley, near Summerside, PEI

 

Bins of Pumpkins at Kool Breeze Farm

Funny how we can’t wait to display them on our doorsteps and in fall displays but, once the end of November arrives, we don’t want to see pumpkins hanging around as thoughts turn to Christmas decorating.

Pumpkins at Compton’s Vegetable Stand, St. Eleanors, near Summerside, PEI

 

Field of Pumpkins, Marshfield, PEI

So, wondering what to do with those pumpkins instead of throwing them into the compost bin?  Why not make a batch of old-fashioned pumpkin jam.  This isn’t an altogether common jam you are likely to find on many supermarket shelves.  Yet, it is a very tasty, economical, and versatile jam that only takes four ingredients — pumpkin, sugar, crushed pineapple, and jello.  This is a jam that my grandmother used to make every fall for her brother yet I don’t recall it ever being on her own pantry shelves and I’m not sure why.

The jam has a wonderful bright orange-yellow color.  In fact, I think it is more like a marmalade than a jam.  Regardless, it is very tasty on toast, biscuits, as a filling for cookies, and as a dollop on warm vanilla custard.

Pumpkin Jam on Biscuits

 

Pumpkin Jam as a Filling for Thumbprint Cookies

To make the jam, select a pumpkin that is more oblong than round in shape.  I visited my local vegetable stand and they told me these are “jamming” pumpkins.

Pumpkin for Jam

Cut the pumpkin open and remove and discard the seeds and pulp.

Split Pumpkin Ready to be Seeded

Cut the pumpkin flesh into finely diced pieces and place in pot.

Diced Pumpkin

Add the sugar to the diced pumpkin and let the mixture sit overnight.  The sugar will draw the juice out of the pumpkin.

Adding Sugar to the Diced Pumpkin

In the morning, drain and reserve the juice from the pumpkin.

Draining the Juice from the Pumpkin

Boil the juice for 20 minutes over medium heat to form a syrup.

Syrup for Pumpkin Jam

Add the drained pumpkin to the hot syrup.

Adding Pumpkin to Hot Syrup

Over medium heat, cook the pumpkin until it starts to become transparent, approximately 20-30 minutes.

Cooking the Jam

Add the can of crushed pineapple and its juice to the jam.

Adding the Crushed Pineapple to the Pumpkin Jam

Add the jello to the jam.

Adding the Jello to the Pumpkin Jam

Bring jam to a boil over medium heat.

Cooked Pumpkin Jam

 Meanwhile, sterilize the jars.

Sterilizing the Jars

Fill the sterilized jars.

Bottling Pumpkin Jam

 Place warmed lids on the hot jam bottles to seal and fingertip-tighten the rims to the bottles.

Placing Lids on Jam Jars

Store this jam in the refrigerator for approximately 1 month and enjoy it fresh as a treat when pumpkins are in season.

Pumpkin Jam

 

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

Pumpkin Jam

By Barbara99 Published: December 1, 2012

  • Yield: Apx. 6 1/2 cups

A colorful, moderately sweet, versatile jam.

Ingredients

Instructions

  1. Cut, peel, remove and discard seeds and pulp of pumpkin. Cut pumpkin into small diced pieces.
  2. Place diced pumpkin in large pot. Add sugar. Soak overnight.
  3. Drain pumpkin in colander, reserving juice.
  4. Return reserved juice to pot and boil for 20 minutes over medium heat.
  5. Add the drained pumpkin to the hot syrup. Cook over medium heat until pumpkin pieces start to become translucent, about 20-30 minutes.
  6. Add the crushed pineapple and its juice to the mixture. Stir.
  7. Sprinkle the jello over the mixture. Stir and bring mixture to a boil over medium heat.
  8. Sterilize the jars either by using the sanitizer setting on the dishwasher or by placing the jars in boiling hot water.
  9. Fill sterilized jars, leaving approximately 1/4" head room at jar top. Heat lids and place on jars. Fingertip tighten rims to jars. Store this jam in the refrigerator for apx. 1 month and enjoy it fresh as a treat when pumpkins are in season.

WordPress Recipe Plugin by ReciPress

War Cake – A Part of Wartime Culinary History

Remembrance Day Service at the cenotaph in front of Province House, Charlottetown, PEI, Canada [11 November 2012]
Every year on November 11th we pause to remember the sacrifices and achievements of those who valiantly and selflessly served our country in times of war and conflict, and in peacekeeping missions around the world.  We remember those who gave the ultimate sacrifice – their lives for their country so future generations could have a better, more secure life.  We think about their achievements and the role they played in forming Canada’s nationhood.  We thank them for the peace, freedom, and human rights we enjoy in Canada today.

Those of us who have been fortunate enough never to have known or experienced war have opportunities to demonstrate our respect and gratitude for, and remembrance of, these acts of bravery and sacrifice.  For example, we wear a poppy on the left breast, close to the heart to signify remembrance of the lives lost.  

Poppy

Thousands of people across the country will attend Remembrance Day ceremonies in their local communities where they will respectfully observe a moment’s silence at 11am on the 11th day of the 11th month to mark the time the Armistice was signed to end WWI.  Wreaths will be laid in commemoration.

Remembrance Day Wreath

One of the most well-known poems about war was written in May, 1915, by Lt. Col. John McCrae, a Canadian Medical Officer in WWI.  While stationed near Ypres, Belgium, where some of the most horrific and bloodiest fighting of WWI occurred, he was motivated to write about the death he saw around him and of the prolific red poppies growing amidst the devastation of war in the Flanders area of western Belgium.  His poem, “In Flanders Fields” has become synonymous with Remembrance Day in Canada and Lt. Col. McCrae is often credited with being the catalyst that led to the poppy being identified as the symbol of remembrance of the blood shed by soldiers who were casualties of battle.

 

“In Flanders Fields”

On this Remembrance Day, I am going to focus my food blog feature story on war cake, a wartime dessert that is still made and served in several Island households today.

War Cake

As a small child I well remember my grandmother making war cake and this was long after WWII had ended.  I loved her war cake!  It is such a simple raisin-spice cake that is characterized by the absence of eggs and milk — ingredients that would have been scarce during wartime.  This cake is sometimes referred to as “boiled raisin cake” because raisins form the main content and the majority of the ingredients are boiled, then cooled, before they are mixed with flour and baking soda and then baked in the oven.  Because of food shortages during war time, many foods were rationed. 

Ration Books, Cards, and Stickers

Born of necessity, homemakers during wartime became resourceful, frugal, adaptable, and creative in order to feed their families.  Cooking tended to be very basic.  Women were known to have saved their ration stickers so they could buy the raisins and sugar that the war cake recipe called for – thus war cake would have been a very prized commodity. 

War cake was made for consumption on the home front but many also made the cakes in tin cans and packed them in socks, mittens, and underwear they were shipping overseas for their loved ones serving in the war.  Imagine the excitement when a soldier would have received this package from home and discovered a mother’s or sister’s war cake inside!  Amazingly, with the slow mail and ship service during WWI and WWII, there is evidence these cakes were received as the soldiers would refer to them in their letters home, letters that would have looked much like the July 7, 1914, letter in the photograph below.

Letter from a soldier written from “Somewhere in France” on July 7, 1914.  In the letter, the soldier encloses two pansies as “souvenirs from France”, one flower each for the young lady he was writing to and her mother.  All these years later, the pressed pansies have still retained their color and are intact.
Old War Cake Recipes

In my research for this story, I examined many recipes for war cake and found similarities amongst them all.  Some were very sketchy in terms of amount of ingredients to be put in the batter and many were almost totally devoid of any directions. While the amounts of the ingredients may vary slightly, all of the recipes I reviewed were essentially the same in ingredient content. All called for big, sticky raisins (you may know these as “Lexia” raisins), a variety of spices of the cook’s choice, either brown or white sugar or a combination of both, shortening or lard, boiling water, flour, and soda.  One thing I noted was the significant amount of sugar that the recipes called for – i.e., two cups per cake.  Sugar was one item that was commonly rationed during wartime and a cake taking two cups of sugar would certainly have been considered a luxurious dessert, I am sure.  Flavour may vary from cake to cake based on spices used in the batter.  The choice of spices varies but typically consisted of cinnamon, nutmeg, and cloves, as a minimum, with ginger frequently appearing in recipes.  I added mace and cardamom to my cake  to give it a bit more flavour (recipe follows at end).

Ingredients for War Cake

I am told these cakes were often made with lard (as opposed to butter) for a couple of reasons.  First, lard has a longer shelf life than butter would have had and, for cakes being sent overseas to the soldiers, it would have been a long journey for the cakes to reach Europe so shelf life of the cakes was an important factor.  Second, butter was often scarce during wartime because there were no big herds of cattle on local farms so butter would have been used sparingly, even for those living on farms and churning their own.  Lard, on the other hand, would have been much more readily available, particularly on farms.  I found a couple of recipes that indicated either butter or shortening could be used in the recipe; however, butter was called for in a much lesser quantity than the shortening, if the latter was used instead.  For example, I found one recipe that called for 2 tablespoons of butter or 1 cup of shortening which demonstrates how judiciously butter would have been used, if at all.

While its ingredients are simple, war cake takes some time to make.  All of the ingredients, except the flour and soda, are boiled on the stove for 5 minutes.   Then it is important to let the boiled raisin mixture cool to room temperature as the mixture will thicken naturally on its own as it cools.   This will normally take 4-5 hours.  If the flour and soda are added into a mixture that is too hot, the result is likely to be a gummy cake.  When the raisin mixture is cooled, the flour and soda are stirred in and the mixture turned into the baking pan.  My grandmother made her war cake in a loaf pan; however, traditionally, war cake seems to have been made in some kind of a round pan – usually a tube pan or, in the case of overseas shipping during war time, in tin cans.  War cake is a very dense cake which makes it sometimes difficult to get the center of the cake baked without drying out the outside edges.  It is also a heavier type cake which makes it somewhat prone to falling in the center.  A tube (or Bundt pan, if you have one) removes the baking uncertainty and helps the cake to bake more evenly.  

War Cake Baked in a Bundt Pan

 

War cakes take, on average, about an hour to bake.  The old recipes I reviewed didn’t even mention baking the cake let alone at what temperature (in fact, one recipe simply said “to thicken” but didn’t elaborate on what thickening agent was to be used!).  These recipes predate our modern electronic ovens!  While some suggest baking the cake at 350F, I thought that might be a bit high so I baked my war cake at 335F for one hour.  Because there are no eggs or milk in the cake for moistness, it is very easy to overbake the cake and end up with a dry product.  Hence, it is important to time the baking carefully and to use a cake tester starting at about the 45-minute point.  If the cake starts to darken on the top or edges too quickly, simply place a piece of tin foil loosely over the top.  Adding a small pan of water to the lower shelf in the oven while baking the cake will also help to keep the cake moist. 

Including a Small Pan of Hot Water on the Bottom Shelf of the Oven Helps to Keep the Cake Moist During Baking

Because of the texture of the cake, it may seem soft on the top and not baked; however, if a cake tester comes out of the cake clean, it’s time to remove it from the oven before it dries out.

War cake is a “stick to the ribs” substantial, hearty kind of cake.  It goes particularly well with a nice cup of tea. 

War Cake and Tea

In keeping with the traditional way war cake was served, I have photographed the cake plain, just as it would have been eaten during wartime. 

Sliced War Cake

War cake was not traditionally iced.  However, it would be lovely served with a dollop of whipped cream or vanilla or maple ice cream.  It could also be dressed with a brown sugar sauce or, to make a plain cake really decadent, why not serve all three – ice cream, brown sugar sauce, and whipped cream! 

War Cake on a Tea Table

 

War Cake

Regardless where you are in the world, if you have any wartime memories (either your own or those passed down to you from your ancestors) of war cake made for consumption on the home front or to send to the soldiers fighting the war, I would love to hear about them.   War cake is a part of wartime culinary history.

Here are some photographs of the Remembrance Day Ceremony at the cenotaph in downtown Charlottetown, PEI, this morning.

Remembrance Day in Charlottetown, PEI [11 November 2012]
Lest We Forget

 

Hon. Robert W.J. Ghiz, Premier of the Province of Prince Edward Island lays a wreath on behalf of the people of the Island at the Remembrance Day Service in Charlottetown, PEI [11 November 2012]
Small Child Watches as a Veteran lays a Wreath at the Remembrance Day Service in Charlottetown, PEI ]11 November 2012]

 

Remembrance Day 2012

 

Veterans Laying Wreaths at Remembrance Day Service in Charlottetown, PEI [11 November 2012]
At the Charlottetown Cenotaph – Remembrance Day 2012

 

Flag Flies at Half-Mast on Remembrance Day, Charlottetown, PEI [11 November 2012]

 

 

War Cake

By Barbara99 Published: November 11, 2012

  • Yield: 1 cake (12-14 Servings)
  • Prep: 5 hrs 0 min
  • Cook: 60 mins
  • Ready In: 6 hrs 0 min

An old-fashioned cake made with large sticky raisins and a mixture of spices. Common cake during war time.

Ingredients

Instructions

  1. Assemble ingredients.
  2. Into a large saucepan, place the shortening, brown sugar, raisins, salt, spices, and boiling water. Over medium-high heat, bring mixture to a boil. Reduce heat to medium and boil mixture for five minutes. Remove from heat and set saucepan on cooling rack. Let mixture cool to room temperature (4-5 hours), stirring occasionally.
  3. In bowl, whisk the flour and baking soda together. Set aside.
  4. When raisin mixture has cooled completely, add the flour and baking soda. Stir until dry ingredients have been completely mixed into the raisin mixture.
  5. Spoon mixture into greased pan. Add a small pan of hot water to lower shelf in oven for moisture while cake is baking. Bake cake on middle rack in 335F preheated oven. If cake starts to brown on the top too quickly, loosely place a piece of tin foil on top of cake. Bake apx. 1 hour but begin to test cake for doneness, using a cake tester, at the 45-minute point as cake can dry out very quickly.
  6. Remove cake from oven and place pan on cooling rack for 10 minutes then remove from pan. Allow cake to cool completely before cutting.

WordPress Recipe Plugin by ReciPress

Follow the PEI Potato Farmer! From Field to Table

One crop we grow really well on this Island is potatoes.  Our PEI spuds are world-class quality and often win awards on the national stage.   According to statistics obtained through the Prince Edward Island Potato Board, 86,500 acres of potatoes were grown on the Island in 2012.  An economic impact study was completed in 2012 showing that the potato industry contributes over one billion dollars annually to the PEI economy, either directly or through spin-off effects.  Now, that’s no small potatoes!!!

Last spring, I was looking for a potato operation and a potato field that I could follow from planting through to harvesting specifically for this blog post entry.  It’s one thing to go into the supermarket and purchase a bag of potatoes but it is quite another to know where the potatoes come from and to watch them grow and I thought my readers would be interested to see some photographs of potato growing and harvesting on PEI.  One evening in mid-May, I was heading from Summerside to Charlottetown “through the 225” as the locals refer to one of the shortcut routes between the two cities, when I came across this rather large and odd-looking black machine pulling into a huge field. 

Filler Machine Loads Seed Potatoes Into Potato Planter in Warren Grove, PEI [19 May 2012]
Of course, curiosity got the best of me and I did a u-turn fairly quickly and drove into the field where I discovered four tractors and machines were working at preparing the soil, fertilizing, and planting the field with potatoes.  Lots of John Deere equipment moving in that field on a Saturday evening in May!

Preparing to Plant Russet Burbank Potatoes in Warren Grove, PEI [19 May 2012]
Well, I thought this was just very fortuitous timing!  I had found my field to follow!!!  It turns out the field in Warren Grove, near North River on the outskirts of Charlottetown, PEI, was being planted by Smith Farms of Newton, near Kinkora, in the central part of the Island.

Robert, the man driving the big John Deere tractor that was hauling the rather ominous looking black machine, was very willing to explain what the machine was.  I learned it is called the “filler machine” – it brings the cut potato seed from the warehouse to the field where it is then loaded into the planter.  I asked if it would be okay if I took some photographs of the machine as it filled the planter.  Robert explained that I’d have to be quick if I wanted to get a picture of it as it speedily fills the planter that backs in under it.  Quick isn’t the word for it – it’s more like ‘in a blink of an eye’ and then the planter pulls away from the filler machine and off it goes down the field to plant the spuds. 

Planting Potatoes in Warren Grove, PEI [19 May 2012]
According to the Prince Edward Island Potato Board, there are over 100 varieties of potatoes grown in PEI but the majority of the acreage is made up of the top 30 varieties.  The most common variety, Russet Burbank (which is what this field in Warren Grove was planted with), accounts for about 50% of the potato acreage grown on PEI.  The Russet is a multipurpose variety used at local processing plants to make frozen French fries as well as for food service and retail bags of table potatoes (because of its slender shape, the Russet makes a great choice for baked potatoes, in particular).  The Potato Board tells me that other common varieties grown on the Island include Superior (an early round white table variety), Goldrush (a long russet skin table variety), Yukon Gold (a yellow flesh table variety), Norland (a red skin, white flesh table variety), and Atlantic (a round white variety use to make potato chips.)

The Potato Board says, over the past three years, PEI seed and table potatoes have been shipped to over 30 countries besides Canada and the United States.  No matter where you are, chances are you may have sampled PEI potatoes!  The next time you are in your local supermarket, be sure to check the bags of potatoes to see if they may have come from the rich and fertile red soil of PEI, Canada. 

 

Bags of PEI Potatoes in Retail Store

On June 25th, I found the field was lined with neat rows of bright green leafy plants.  The potatoes were growing well!

Potatoes Starting to Grow – 25 June 2012

Over the next several weeks I would periodically drive by the field to see if the delicate white potato blossoms would appear.  Sure enough, on August 8th, I found they were out in blossom.

Potatoes Blossoms [8 August 2012]

Russet Burbanks in Blossom [8 August 2012]
In mid-October, it was time to harvest the potatoes.   I followed the windrowers and potato harvester in the field and spoke with Andrew Smith who told me these potatoes are destined for Cavendish Farms, a processing plant in New Annan, PEI, which makes frozen French Fries.  As you can see by the long slender length of these Russets, they are well-suited for French Fries!

Harvesting the Russet Burbank Potatoes in Warren Grove, PEI [17 October 2012]
There were literally dozens and dozens of seagulls following the harvester, looking for “left-over” potatoes in the field!

How many workplaces have a gorgeous backdrop of fall foliage like this one does!  And, I was lucky enough to spend part of an afternoon in this workplace, following the harvesting equipment.  There is nothing like the smell of fresh PEI soil turning up spuds on a crisp, sunny October afternoon!

Potato Harvesting in Warren Grove [17 October 2012]
Potato Harvesting in Full Swing in PEI [17 October 2012]
 

Potato Harvesting in PEI [17 October 2012]
The windrowers dig several rows of potatoes at once and move the potatoes over into one row.  This field had two windrowers working in it.  The harvester then comes along, also digging several rows at the same time, and picks up all the potatoes left by the windrowers.  This process speeds up the harvesting.  Andrew told me that when he moves the harvester down the length of the field after the two windrowers have first gone through, he is picking up potatoes from 11 drills, transferring them to the truck that drives alongside the harvester!  The truck then transports the potatoes to the warehouse.

Windrowing and Digging in the Evening [17 October 2012]
PEI weather is often unpredictable in fall (sometimes quite rainy) so potato farmers have to work with the weather which often means they dig potatoes late into the evening to ensure the crop gets out of the ground.

Potato Harvesting at Night [17 October 2012]
 I debated what I would make to showcase the Russet Burbank potatoes that came out of the Warren Grove field.  I settled on a potato puff.  The Russets are a lovely white flesh potato with a somewhat dry texture that makes them a good choice for this dish.  This is a suitable side dish that pairs particularly well with chicken, beef, or pork.

Duchess Potatoes Made with PEI Russet Burbank Potatoes

My thanks to Smith Farms of Newton, PEI, for allowing me to follow their potato planting and harvest cycle this year.

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

“In a Pickle” – Mustard Pickle-Making, My Island Bistro Kitchen Style

Sweet Mustard Pickles

One of the most common fall flavours in many Island households surrounds pickle, chow, and relish-making.  I love the smell of fresh mustard pickles in the house – not so much the mess, the tedious job of peeling and cutting up the cucumbers, and the “distressing” task of peeling strong pickling onions – an activity sure to bring a tear to the eye!  In many Island households, a meal of any kind is not complete unless there are mustard pickles on the table.  So, for most of us true cooks, we endure the process knowing the end result is worth the effort.

There are as many recipes for mustard pickles as there are cooks on the Island.  There are any number of sites on the Internet that will give detailed and scientific instructions on how to make pickles.  As for me, I follow the tradition of my mother and grandmother.

Here are my hints and tips for ensuring a good batch of sweet mustard pickles.  At the end of the post, you will find the recipe I have used for mustard pickles for many years.

Assemble the Necessary Ingredients

Ingredients for Mustard Pickles

Pickling Cucumbers

Just like anything, fresh is always best.  Some say only cucumbers that have been picked no longer than 24 hours should be used.  Cucumbers that have been picked for days start to get soft and “punky” and are not good for pickling because they have already started to deteriorate and lose their freshness.   So, look for firm pickling cucumbers, sometimes referred to as “field cucumbers”.  Ask for them at your local farm stand and inquire when they were picked.

Onions

Look for firm, fresh onions.  Strong, fresh onions are needed for flavouring in the pickles.  Sometimes, but not always, there are bags of “pickling onions” available on the market.  These are smaller onions and are so named because they are a stronger tasting onion – you’ll quickly know their strength when you start to peel them!

I have no secret for avoiding the “tears” when peeling the onions.  Some claim if you hold the onions underwater while peeling them, that works.  Others say to peel them outside.  No matter what method I have tried, it’s a teary job!

Onions Cut For Mustard Pickles

Cutting the Cucumbers and Onions

I always peel the cucumbers.  Some cooks like to leave a few of the cucumbers with the peeling on them but I find this makes the pickles tough and I don’t particularly care for the appearance of them in the pickles.  Once the cucumbers are peeled, slice them in half, lengthwise, then halve them again.  Remove and discard all the seeds from each cut section.

 

Cutting Up the Cucumbers

 

I am not too fussy when I cut up the cukes and onions – I don’t worry about getting the pieces all perfectly uniform sizes.  I tend to like the cukes and onions cut in about ½”-3/4” pieces – any smaller and the pickles are starting to resemble relish.  This, of course, is a personal preference.  There is no right or wrong size of pickles.

Cauliflower and Red Pepper

While certainly not necessary, cut-up cauliflower flowerets and sweet red pepper can be added to the pickles and I always do add them.  The red pepper adds color and dresses the pickles up, both in the bottle and on the table.  The cauliflower adds texture and variety to the pickles.

Pickling Salt

For both taste and preserving the pickles over the winter as well as for color of the pickles, it is very important that proper pickling salt be used in the water/salt brine that is used to soak the cut-up cucumbers and onions.  This is a coarse salt specifically made for pickling and it will be marked on the label.  Never use fine iodized table salt in pickles as this will produce a cloudy sauce that is a poor and unappetizing color (e.g., sort of a mossy-green-yellow color).  It will also make the pickles taste too salty because the vegetables absorb too much of the salt.  I can always tell when I see a bottle of discoloured pickles that someone has made them using regular table salt.  The pickling salt is a slower dissolving salt.  For this reason, make sure you stir it into the water for the soaking brine really well and that it is fully dissolved before pouring the brine over the cukes and onions.  You don’t want any salt granules sitting on the cucumber mixture for hours.

Pickling Salt – An Essential Ingredient in Mustard Pickle-Making

Soaking the Vegetables

Unless you are using a recipe that specifically gives directions to the contrary, plan on soaking the cukes, cauliflower, and onions in the salt and water brine overnight or at least for 8-10 hours during the day if you are making the pickles in the evening.    Cucumbers have a lot of water in them so, in order to have crisp pickles, the excess water needs to be removed from them.  Soaking them in a slow-dissolving salt/water brine draws the natural water out of the cucumbers, opens their cells, and allows the mustard pickling sauce to penetrate them.  This gives the pickles greater flavour, good color, and a longer shelf life.

Add the red pepper (if using) after the veggies have been rinsed and drained (the peppers do not need to soak in the salt water brine).

Cucumbers Soaking in Salt/Water Brine

Draining the Vegetables

After the soaking period has ended, drain the vegetables thoroughly in a colander and rinse with cold water to remove any excess salt.  Then, let them drain for about an hour or so to get as much water drained off of them as possible.  If too much water is left on them, it will dilute the mustard sauce and make the pickles too runny.

Cucumbers Draining in Colander

Pickling Spice

Of course, the right mixture of pickling spice is necessary for flavourful pickles – the wrong combination of spices or too much or too little will leave you with pickles you won’t be satisfied with.  Pickling spice, as a product, is not always available on the store shelf and sometimes I have had to create my own mixture using some or all of the following:  mustard seed, whole allspice and cloves, coriander seed, red pepper flakes, bay leaves, cinnamon stick pieces, peppercorns, and whole or coarse pieces of dried ginger.  Whole spices (as opposed to dried) are said to be better because they will not cause the pickles to darken in color.  The look you are going for is that nice, bright mustard yellow color.

Making the Pickling Spice Sachet

You don’t want whole spices and junks of cinnamon stick or bay leaves making their way into the pickle jars and on to the plate so it is necessary to contain them in a sachet.  To make a pickling spice sachet, you will need a small piece of cheesecloth (available at fabric stores).  This will have a very loose weave so I usually double or even fold it over 3-4 times and then place 1-1 1/2 tablespoons of the pickling spice mixture in the centre.  Gather up the cheesecloth around the spice and tie it with a thread.  This sachet then gets dropped into the boiling vinegar and sugar mixture and left in during the entire pickle-cooking process.  It then gets removed just before bottling the pickles.  This sachet allows the vinegar and pickles to be infused and flavoured with the spices without having the spices directly in the pickle mixture when they are bottled.

Pickling Vinegar

Be sure to use vinegar that is specially labelled for pickling – it will usually have 7% acidity, making it stronger than table vinegar and will help to preserve the pickles longer.

Boiling Vinegar and Sugar

It is important to boil the majority of the vinegar the recipe calls for along with the sugar.  This helps the sugar to dissolve before the vegetables are added.  The heat from the boiling mixture will also help the flavours from the spices in the sachet to infuse the vinegar.

Boiling the Vinegar and Sugar

Making the Mustard Sauce

Mix part of the sugar the recipe calls for with the flour, dry mustard powder and any other spices.  Then add the remaining vinegar from the recipe ingredient list to make the paste for the pickle sauce.  To this paste, add about ¾ cup of the boiling vinegar that will have already been heated.  This “tempers” the paste it so it doesn’t go lumpy when added to the boiling vinegar already in the pot.

Making the Mustard Sauce

Cook the sauce slowly to thicken it and stir often to prevent scorching.  Be patient – this process can take several minutes.  The mixture should coat a spoon and drip very slowly off the spoon when the sauce is thick enough to add the vegetables.

Sauce Should Coat a Spoon When it is Thick Enough to Add the Vegetables

It is important that the sauce gets thickened to the right consistency before adding the drained vegetables as they will still have a lot of moisture in them and the sauce will not thicken any further after they have been added.

Heating the Vegetables

Heat the vegetables in the sauce slowly, stirring periodically – you want the veggies to stay crisp and crunchy, not be cooked to mush.

Heating the Vegetables in the Mustard Sauce

Bottling the Pickles

Bottling, of course, is very important – make sure the bottles are sterilized and hot when you bottle the hot pickles.  I have a large old pot that I fill with hot water and put on the stove to sterilize the bottles.  Make sure there are no nicks in the tops of the glass Mason jars and that you use new lids each time and that the rims are not dented or rusted.

Bottling the Pickles

 

Sweet mustard pickles are a fine addition to many entrées from “meat and potato” meals to casseroles to baked beans and fishcakes.  Pickles do take some time and know-how to make but nothing beats homemade mustard pickles that no store-bought version can match.

Mustard Pickles – The Finished Product

Do you make mustard pickles or have recollections of your mother or grandmother making mustard pickles?

 Mustard Pickles – My Island Bistro Kitchen Style

Ingredients:

• 8 cups pickling cucumbers, chopped
• 4 cups onions, chopped
• 2 cups cauliflower flowerets (apx. 1 small cauliflower head)
• 4 cups white pickling vinegar
• 3 1/2 cups sugar
• 1/2 – 2/3 cup all-purpose flour, depending on how juicy or thick you like pickles
• 1 1/2 tbsp tumeric
• 1 1/2 tbsp celery seed
• 1 tbsp mixed pickling spice, tied in a cheesecloth sachet
• 1/2 cup dry mustard
• 1/4 tsp ginger powder
• Pinch cayenne
• 1 small red pepper, chopped
• Coarse pickling salt

Method:

1. Peel the cucumbers. Slice in half, lengthwise. Slice in half again. Remove and discard the seeds. Cut cucumbers to desired size, apx. 1/2″ – 3/4″ pieces.
2. Peel the onions and cut into pieces similar in size to cucumbers.
3. Separate the cauliflower into individual flowerets.
4. Place cucumbers, onions, and cauliflower flowerets into a large bowl.
5. Make a brine of pickling salt and water using 1/2 cup coarse pickling salt to 4 cups of water. Pour over the vegetables, ensuring they are completely covered. (I use apx. 6 cups water and 3/4 cup pickling salt.) Let stand overnight or 8-10 hours.
6. Drain vegetables in a colander and rinse with cold water to remove any excess salt. Let vegetables drain for apx. 45-60 minutes. Add cup-up red pepper.
7. In a large stock pot, bring to a boil 3 cups of the vinegar and 3 cups of the sugar along with the pickling sachet made of pickling spice tied in cheesecloth. Boil 2-3 minutes.
8. Mix remaining 1/2 cup of sugar with the flour, tumeric, celery seed, dry mustard, ginger, and cayenne.
9. Add the remaining 1 cup of vinegar to the dry ingredients and whisk till smooth. Add apx. 3/4 cup of the hot vinegar-sugar mixture to this sauce. This will “temper” it and keep it from going lumpy when added to the hot liquid mixture in the pot. Stir and pour into the vinegar-sugar mixture in pot. Cook sauce over medium heat until thickened, stirring frequently to prevent scorching. When sauce coats a spoon and drips off slowly, it is thick enough to add the vegetables. (This could take 25-30 minutes.)
10. Add the drained vegetables to the thickened mustard sauce and cook over medium-low heat just until vegetables are heated through, apx. 12-15 minutes.

11. Bottle pickles while hot into hot sterilized bottles. Heat bottle lids and apply to bottle tops. Place rims on bottles, finger-tip tightening only. Listen for the “pop” sounds as the bottles seal over the next few hours. Store in cool area.

Yield: Apx. 7½  pint bottles

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

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

Pin Me To Pinterest!

Homemade Pickles

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

PEI Juice Works Ltd. Produces High Quality Wild Blueberry Juice

PEI Wild Blueberries

It’s late August and wild blueberry season on PEI.  These wonderful little indigo-colored berries grow wild in certain parts of the Island – in particular, in the Tignish area in the Western part of the Province and in the Morell-St. Peter’s area in the Eastern end of PEI.  While it may be wild blueberry season for most people, for the folks at PEI Juice Works Ltd. which produce wild blueberry juice, it’s wild blueberry season year-round.  Today, I’m in Bloomfield, near Alberton, PEI, in the Western part of the Island, visiting the PEI Juice Works Ltd. production plant.  My tour guide for the day is Ryan Bradley, Vice-President of Sales and Marketing.

 

Juice Works Logo

 

Fresh PEI Wild Blueberries Arrive on PEI Juice Works Ltd.’s Loading Dock…ready to be processed into Wild Blueberry Juice

As I arrive mid-morning, a local farmer from Tignish, about a half hour away, has just arrived with a truckload of fresh wild blueberries for processing and is backed up to the loading dock unloading large containers of berries.  One taste of these sweet little wild blueberries and there is no comparison to the larger cultivated ones that, while they have great presentation, I find so often lack flavour.  No doubt about it, wild blueberries are tastier and sweeter than the cultivated high bush variety and, as an added bonus, they also have a much higher antioxidant profile.

Crate of Wild Blueberries, Fresh from the Field

 

PEI Juice Works Ltd. began producing juice from wild blueberries just two years ago when four shareholders from the agricultural sector decided to do something with the wild blueberries growing in their area to add value to them other than shipping them as raw food to be used or processed into a product elsewhere.  The production facility is located in the Bloomfield Industrial Park just outside Alberton and presently employs seven staff year-round.  The company has worked closely with Bio Food Tech in Charlottetown to develop the proprietary process PEI Juice Works Ltd. uses and Ryan tells me that Bio Food Tech set up a small scale plant in their lab to test and help PEI Juice Works Ltd. get the best wild blueberry juice product possible.   The food production industry is heavily regulated and food safety standards are strictly adhered to by PEI Juice Works Ltd.  In fact, on my visit, I could only view their production facility from a window as only authorized personnel are allowed in the room where the juice is being produced.

PEI Juice Works Ltd. Production Facility and Test Kitchen

 

 

Two Flavours of PEI Juice Works Ltd. Wild Blueberry Juice

Currently, the company produces two flavour blends of their signature wild blueberry juice – Wild Blueberry and Tart Cherry and Wild Blueberry and Rhubarb.  Ryan tells me that their most popular flavour is Wild Blueberry and Tart Cherry (and it’s my favourite, too!).  He tells me there is over one pound of wild blueberries in every 375ml bottle they produce and the product contains no preservatives – so it is the goodness of an all-natural product!  When you think of how small the low bush wild blueberries are, that’s a lot of blueberries!  Their product comes in one-size, a 375ml bottle, that has a two-year shelf life, unopened.  After opening, the product will maintain its quality for about three weeks, refrigerated.  Ryan tells me the juice can be drunk cold or at room temperature but he says the flavour will be more intense if it is consumed cold.  PEI Juice Works Ltd. recommends a daily serving size of 2 oz/60ml of the wild blueberry juice which is about ¼ cup.  Following this recommended serving, one 375 ml bottle will last you just about a week.

Wild Blueberry Juice
Recommended 2oz/60ml Serving Size of Wild Blueberry Juice Per Day
PEI Juice Works Ltd. Warehouse

To the extent possible, PEI Juice Works Ltd. uses local product.  In this way, it provides a ready market for local Island wild blueberry growers.  In the off-season, PEI Juice Works Ltd. buys its supply of wild blueberries from a sorting facility to which local growers have sold their crops and where the berries have been quick frozen.  So, how is wild blueberry juice made?  Ryan tells me PEI Juice Works Ltd. uses an ancient European process that was originally developed by Mennonites in Eastern Europe over 100 years ago.  This involves a heat process to break down the skin membrane of the wild blueberries that will release the dark, rich pigments that give the juice both its color and flavour.  The solids are then separated and filtered out and the blending of other fruits – either the cherries or rhubarb – then occurs.  For consumer safety, the product is pasteurized and bottled, hot, which gives it its two-year shelf life.

Currently, the juices are sold in all four Atlantic Provinces (check the “Where to Buy” section of the PEI Juice Works Ltd. website for locations in those areas) and the 375ml bottles retail for around $10. each.  However, no worries if you are not in the Atlantic Provinces because, through FoodiePages, you can now order PEI Juice Works Ltd. products online.  The company is currently exploring markets around the world and have participated in trade shows and trade missions at home and farther afield.  In February, 2012, they attended a food show in Japan and, in March, were at the Canadian Health Products Show in Vancouver, BC.  In September, they are travelling to China as part of the PEI Premier’s trade mission.

The farmer delivering the wild blueberry shipment to PEI Juice Works Ltd. on this day graciously agreed to allow me to follow him to his blueberry field to see how they harvest the crop because I think it is important to see where our foods come from and how they are harvested. 

Wild Blueberry Harvesting Process

I learned a fact I did not know before and that is that a wild low bush blueberry field will only yield a maximum harvest every second year so the field they are harvesting today will not be harvested again until the year after next.  Wild blueberries, of course, cannot be planted so are completely dependent on Mother Nature as to where the wild blueberry barrens are and the fruit they yield.  I asked if, this year being a very dry year on the Island with very little rain, provided good growing conditions for wild blueberries.  The farmer told me that it is not and he showed me some berries that, in fact, just dried up and did not yield useable fruit because of the dry conditions.  Using the machine in the photograph above, the farmer can harvest over one acre of fruit per day.  It is from this field that today’s production of PEI Juice Works Ltd. wild blueberry juice is being made.  It doesn’t get any fresher than that!

In recent years, there have been a number of studies conducted around the world with regards to the health benefits of wild blueberries, often dubbed a superfruit, which have steadily been gaining a reputation for their health benefits.  Wild blueberries are low in fat and sodium and provide a good source of fibre and both Vitamins C and K.  While research and testing on the health benefits of wild blueberries continue on an ongoing basis, the berries and their products, such as wild blueberry juice, are reported to have positive health benefits.  High in antioxidants, wild blueberry juice is reported to have properties that may improve cognitive function, lower blood pressure and cholesterol, reduce inflammation, inhibit urinary tract infections, and combat diseases like cancer, heart disease, stroke, and memory loss.  There is even some research that suggests wild blueberry juice may slow the aging process!  So, with the chances of improved memory and learning functions, slowing down the aging process, and combating a number of other diseases, what’s not to like about wild blueberry juice!

Visit the Juice Works website to find out more about their blueberry juice products.

While the wild blueberry juice is wonderful to drink on its own I decided to try some recipes using the juice as an ingredient.  The first recipe is for Steamed Mussels with Blueberry Vinaigrette.  You can find the recipe for this appetizer on the Saltscapes magazine website. Traditionally, on PEI, we serve steamed mussels with melted butter; however, this recipe sees the mussels drizzled with a blueberry vinaigrette which can also be used as a dressing on a green garden salad or on a watermelon, goat cheese, and basil salad.  For the vinaigrette, I chose PEI Juice Works’ Wild Blueberry and Rhubarb Juice and I also used PEI-produced maple syrup.  Adding the syrup gave the dressing a touch of sweetness and it paired well with the mussels in the appetizer and the watermelon in the salad.

Steamed Mussels with Blueberry Vinaigrette

 

Steamed Mussels served with Blueberry Vinaigrette

To make the watermelon, goat cheese, and basil salad, I simply cubed watermelon, added some crumbled goat cheese, red onion, and a sprinkle of fresh basil and parsley.  Since we had a bumper crop of cherry tomatoes in our garden this year, I included some of those as well.  Drizzled with a wild blueberry vinaigrette, this is a refreshing and colorful summer salad.

Watermelon, Goat Cheese, and Basil Salad Drizzled with a Wild Blueberry Vinaigrette

My third recipe is one I developed —  a Blueberry Juice Sangria (recipe follows).

My Island Bistro Kitchen’s Blueberry Sangria

I hope you will try PEI Juice Works Ltd. wild blueberry juices.  They are a tasty product, good for you, and made right here in Prince Edward Island.  It’s a true flavour of the Island!

My Island Bistro Kitchen's Blueberry Sangria

By Barbara99 Published: August 29, 2012

  • Yield: (3-4 Servings)
  • Prep: 1 hr 30 mins

A refreshing drink made with PEI Juice Works' Wild Blueberry Juice

Ingredients

Instructions

  1. Assemble all ingredients.
  2. Chop lime, lemon, and orange into quarters. Into medium-sized glass pitcher, hand-squeeze fruit. Drop in the fruit. Add blueberries, if using.
  3. Add sugar and a small sprinkle of fine sea salt. Let sit, at room temperature, for about 30 minutes to release juices from the fruit.
  4. Add blueberry and orange juices, wine, and brandy. Stir. Refrigerate for at least 1 hour to chill.
  5. Add soda at time of serving.
  6. Serve chilled, over ice, in tall glasses and garnish with a slice of orange or lemon. Enjoy!

WordPress Recipe Plugin by ReciPress

Lavender – The Trendy New Culinary Herb

Okay, so I must admit the thought of baking and cooking with something I have always considered a perfume can be a bit daunting but with lavender being the trendy new culinary herb, I thought why not be a bit venturesome.  But can I use just any lavender for culinary purposes?  To find out, I paid a visit to The Five Sisters of Lavender Lane – aptly named because there are five sisters involved with the growing, harvesting, and production of the lavender products.

The Five Sisters of Lavender Lane, Kelly’s Cross, PEI, Canada
Lavender Farm in Kelly’s Cross, PEI

Through the scenic rolling hills of Kelly’s Cross in rural PEI, on the Island’s South side, I find PEI’s only lavender farm.  In 1999, Carol Cook bought the farm and, in 2001, planted her first 100 lavender plants to see how they would ‘weather the winter’ on the Island.  They did well and, today, there are over an estimated 3000 plants of two varieties (Hidcote and Munstead) grown on the farm.

Rows of Heavenly-scented Lavender at the lavender farm of The Five Sisters of Lavender Lane, Kelly’s Cross, PE

Carol tells me that starting lavender from seed is not necessarily a guarantee of success.  Instead, her preference is to start new plants by propagating from cuttings.  This is where a long stem of lavender attached to the mother plant is buried under some soil and left to grow its own roots.  The following year it can be cut from the mother plant and, voila, a new lavender plant is started.  Another option is to take a cutting from a plant, cut it on an angle, dip it in a root boost starter product, and place it in a sandy soil mixture to take root.

Most of us know lavender as a perfume and potpourri product.  However, lavender is actually an herb of the mint family and certain varieties of it are known as culinary herbs.  These are primarily the Hidcote and Munstead varieties.  Lavender is often considered to be similar to thyme, rosemary, and sage and it can, in fact, be substituted for rosemary in many recipes.  If you have ever cooked with Herbes de Provence, chances are you have already tasted lavender since it is a common ingredient in this herb mix along with the typical mixture of thyme, rosemary, and savory.

Lavender is one of the more aromatic herbs and some say it bears citrus notes or even a hint of pine.  The lavender buds (the stage just before the plants blossom into full open flower) possess a higher oil content and have the most intense taste.  They tend to have a stronger, minty flavour and, when used in cooking or baking will be more pungent and have “more bite” to them.  When crushed or ground, the lavender buds have a sweeter, milder flavour.  While the leaves, stems, buds, and flowers can all be used for culinary purposes, the flower buds are said to give the most flavour.

Lavender Buds on the left; Lavender Flowers on the right

In PEI, harvesting of lavender occurs in mid-July.  When at their bud stage, the beautiful purple/mauve buds are removed from their tall spikes, washed, and spread on screens to dry.  They are then ready to be used in various products.  It is possible to get a second, smaller harvest from the same plants late in August or early September.  The photographs below were taken at the lavender farm on July 10, 2012, the day before they began harvesting.  I can only imagine the wonderful scent there must have been during the harvesting process!

The Day Before the Harvesting of the Lavender at The Five Sisters of Lavender Lane

The Five Sisters of Lavender Lane only sell their culinary lavender in the small gift shop at their farm in Kelly’s Cross and it is not uncommon for local chefs to stop by to pick up their supply for their restaurants.  If you are cooking with lavender, just make sure that it is the culinary variety you are using and that it has been grown organically, pesticide-free.  Besides the culinary lavender, the farm also produces and sells a number of other lavender products onsite including perfumed products.  This year, they are currently experimenting with the production of lavender extract which can be used in culinary products in the same way that vanilla, almond, or lemon extract is used.

Lavender is a strong herb so my advice is less is more and to exercise caution in the amount you use in a recipe.  If you use too much, it will not be a pleasant taste because it may seem like you are eating soap or that you used perfume in the dish.  I find a lot of recipes call for 1-2 tablespoons of lavender and that is way too excessive in any recipe for my taste.  When trying a recipe with lavender, I start with a very modest amount and, if I find it is not enough, I will slightly increase the amount the next time I make the recipe until I get it to the point that it pleases my palette.  Like any herb, you want it to accent the dish, not predominate and overpower it.   Rule of thumb is that, if you are using dried lavender, use one-half what you would use fresh.  Because it is not very pleasant to bite into a whole lavender bud, the herb is often ground in a spice grinder or coffee grinder.  It is very important to carefully read a recipe that calls for lavender to determine when the amount of the herb the recipe calls for gets measured – i.e., is it before or after the lavender is ground or crushed. If the recipe calls, for example, for 1 tsp. lavender buds finely ground, first measure the whole buds as the teaspoon measure and then grind them as, otherwise, the flavour will be too strong if you were to use 1 tsp finely ground lavender in the recipe.

Lavender is now the trendy herb not only in baked goods like cookies, scones, and sweet breads but in ice cream, in vinaigrettes, in rice, on chicken and lamb, in jams, jellies, and honey, and in drinks such as herbal teas and lemonade.  I have done a lot of experimenting with cooking and baking with lavender this summer and I am lucky because I live not far from the lavender farm where I can get my supply of quality culinary lavender.  Not long ago, I prepared an evening tea featuring lavender – a Lavender Blueberry Banana Bread, lavender scones with homemade lemon curd, and Swedish Teacakes filled with the curd.

An Evening Lavender Tea
Roasted Beet Salad

On Sunday evening I made an entire meal with lavender as the focus.  For the salad course, I started with a roasted beet and goat cheese salad on garden greens.  To roast the beets, I coated them with olive oil then sprinkled some fresh thyme, lemon verbena, basil, dried lavender buds, and a bit of minced garlic on them.  I wrapped the beets in tin foil and roasted them at 400C for about 1 hour, till they were fork tender.  I then sliced the beets and laid them on a bed of lettuce freshly picked from our garden, added some orange sections, and tossed some goat cheese and pecans on the top.  I made a simple citrus-based vinaigrette to drizzle over the salad.  The beets had a nice roasted flavour to them, not strong in any herb flavour, which is the taste I was aiming for.

Lavender Chicken Breasts in Champagne Sauce served with fresh green and yellow string beans and blue, red, and white fingerlings

For the main course, I chose a recipe from Sharon Shipley’s “The Lavender Cookbook” for Lavender Chicken Breasts in Champagne Sauce.  This was delicious.  The chicken breasts were marinated in lemon juice, thyme, and ground lavender buds then cooked in a skillet with a wonderful mushroom and champagne sauce.

 

 

 

For dessert, I wrapped my homemade Lavender-Honey-Vanilla Ice Cream in a dessert crepe and drizzled it with raspberry coulis made with fresh PEI raspberries picked near Hunter River.  The ice cream, my feature recipe for this posting, is also good with a hot fudge sauce or drizzled with a good quality chocolate or raspberry balsamic vinegar that has been reduced to syrup stage.

Lavender-Honey-Vanilla Ice Cream in Crepe, drizzled in Raspberry Coulis

 

The lavender farm at the Five Sisters of Lavender Lane is located at 1433 Route 246 in Kelly’s Cross, PEI.  Check out their website at http://www.fivesistersoflavenderlane.com/ or call them at 902-658-2203.

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

Lavender-Honey-Vanilla Ice Cream

By Barbara99 Published: August 9, 2012

  • Yield: Apx. 1 quart

Lavender-infused homemade ice cream

Ingredients

Instructions

  1. In double boiler, over medium heat, heat the whipping cream, half-and-half, milk, honey, sugar, lavender, and vanilla beans and pod. Stir occasionally and heat mixture until small bubbles start to appear around edge of mixture, about 10-12 minutes.
  2. Remove from heat, cover, and let steep for 30 minutes to allow the lavender flavour to infuse the warm milk mixture.
  3. Strain mixture through a fine mesh sieve into a clean bowl. Discard remains in sieve and return strained mixture to a clean double boiler and heat to the scalding point, stirring to prevent the mixture from curdling or sticking to the bottom of the pot.
  4. In a medium-sized bowl, whisk egg yolks and salt together. Whisk in vanilla. Add ¾ cup of the hot milk mixture to the eggs and whisk to blend. Pour this mixture into the custard in the double boiler. Cook over medium heat, stirring constantly until mixture thickens to consistency that it will coat the back of a wooden spoon. Do not boil. Be patient as this takes time.
  5. Strain mixture through sieve into a clean bowl. Cool completely then chill, covered, in refrigerator for at least 3 hours or more (can be chilled up to 24 hours). Freeze custard in ice cream maker according to manufacturer’s directions. Transfer ice cream to an airtight container and place plastic wrap directly on the surface of the ice cream. Cover and place in freezer for at least 4-6 hours to harden completely.

WordPress Recipe Plugin by ReciPress

Ruby Red Rhubarb

Rhubarb Marmalade on Fresh Biscuits

Over the years, many Island homes, particularly those in the country (including mine) have had (and many still do) a rhubarb patch. The tiny shoots of the perennial rhubarb plants poking through the earth are always considered a harbinger of Spring and a welcome one at that. After many long Winter months in Northeastern Canada, it’s always good to see this sign of life in the corner of the garden. In fact, some local groups on PEI host fund-raising “Rhubarb Socials” each June at which they serve desserts made with rhubarb so it appears the lowly rhubarb has gained some social status!

Rhubarb Signifies Spring

A number of years ago, I suggested planting a rhubarb crown (rhizomes) in the corner of our cottage garden. The idea was not met with grand enthusiasm but, nonetheless, I went to the garden center and landed home with two rhubarb crowns which did get planted (I knew they would once they were onsite!). Well, now that rhubarb is just the greatest thing ever planted! It grew alright – in fact, we now have more of a rhubarb “bush” than a patch! Some stalks are about 18” tall. Local supermarkets are currently selling rhubarb for $3.99/lb (Cdn $). In fact, I saw some at a local farm stand last Saturday where they were selling for $4.95 and they were not overly fresh either. Sometimes, we take for granted the value of what we have in our backyard gardens. In fact, in Spring 2011, I planted two rhubarb crowns in the backyard of my suburban home. I’m pleased to say they are doing very well – long, strong stalks (ribs) with huge triangular-shaped leaves. I can’t remove any stalks from these plants this year but, next year, I can harvest one-third of the produce and, the following year, as much as is available since the rhubarb will be well established by then.

In PEI, we harvest rhubarb from early-mid May until mid-June. Harvest when stalks are long and still slender as thicker stalks tend to be older and, therefore, tougher and more stringy. To harvest, grasp the rhubarb stalk down close to its root base and give it a good tug to pull it out of the ground. Immediately cut off and discard the bottom whitish part of each stalk. The early Spring stalks are the most tender and yield greater juiciness.

If you are buying rhubarb at a farm market or grocery store, look for stalks that look dry, have crispness to them and are not limp, soft, wilted, or showing signs of turning brown at the ends.

Rhubarb is available in many varieties and shades of color that range from green to stalks that are red-green speckled or graduated in color from red to green, to deep crimson red. When purchasing a rhubarb crown for your garden or when buying rhubarb stalks, I recommend looking for varieties that have a deep red color. They will have the most flavour and give the richest pink color to recipes. Stalks that are primarily green are less flavourful and do not add appealing color to culinary dishes. As a rough, general guideline, 1 pound of raw rhubarb will yield approximately 4 cups chopped.

There has long been a debate over whether rhubarb is a fruit or a vegetable. It is often referred to as the “pie plant” because one of the most common and recognizable uses of it is in rhubarb pie and we tend to think of dessert pies as being made with fruit, not vegetables. Rhubarb is generally considered to be a vegetable notwithstanding that, in 1947, a New York court decided that, since it was primarily used as fruit in the US, rhubarb would be considered a fruit for the purposes of regulations and duties. So, while rhubarb is often treated as a fruit in many culinary dishes, botanically and by general consensus, it appears to be more accepted as a vegetable.

Regardless whether it is a fruit or a vegetable (we’ll leave that to botanists and other scientists to make the definitive call on that), it is a very versatile ingredient in many recipes. From jams, marmalades, sauces, chutneys, and drinks to pies, tortes, puddings, muffins, and ice cream, there are an endless number of recipes in which to use rhubarb. While I don’t fancy it raw, it is not uncommon to find our young glasscutter hopping off the mower to head over to our rhubarb patch to grab a rhubarb stalk to snack on! Guess he must like the sour, tart taste better than I do!

Rhubarb freezes very well and we freeze a number of bags each Spring. Chopped and frozen in recipe-specific portions and labelled accordingly, rhubarb is then available to us year-round to use in our favourite recipes.

From a nutritional standpoint, rhubarb is a source of Vitamin C, calcium, potassium, and dietary fibre. Because rhubarb largely consists of water (one source claims it is 95% water), it has no cholesterol, fat, or sodium. However, because rhubarb is so tart, it needs sweetening so, adding other ingredients such as sugar, or combining it with fruits such as strawberries, apples, etc., will obviously alter the cholesterol, fat, and/or sodium content of the dish you make using rhubarb.

I have a multitude of favourite rhubarb recipes but one of my all-time favourites is this Rhubarb Marmalade (recipe follows). Combined with three citrus fruits, it has a tart, fresh taste and, best of all, it is the first of my jamming and preserving processes of the season. I use this rich-colored and flavourful marmalade on toast, biscuits, scones, and I particularly like a dollop of it on a warm cream custard.

Time to bring out the jam pots and bottles and capture some of this Springtime goodness before the rhubarb gets too old and tough to use. If you do try this recipe, please be sure to leave me a comment about your impressions of it.

Jamming and preserving season is officially underway!

Rhubarb Marmalade

 

Rhubarb Marmalade

Ingredients:

8 cups rhubarb, thinly sliced
4¼ cups sugar
1 large orange (or 1½ small oranges)
½ pink grapefruit
½ small lemon

Method:

Chop rhubarb into thin slices. Set aside.

Peel orange. Chop the pulp and place in bowl. Scrape the pith from the orange peeling and discard. Chop the peel into small pieces. Set aside.

Peel the 1/2 grapefruit or use a grapefruit knife to section the grapefruit pulp. Add pulp to the orange. Scrape the pith from the grapefruit peeling and discard. Chop the peel into small pieces. Set aside.

Peel the 1/2 lemon. Chop the pulp and add to orange and grapefruit pulp. Scrap the pitch from the lemon peeling and discard. Chop the peel into small pieces. Set aside.

In a large pot, place the rhubarb and sugar. Add the citrus pulp and peel. Stir over medium heat.

Rhubarb Marmalade Ingredients
Rhubarb Marmalade Ingredients

Place two small saucers in the freezer to chill. You will use these to test the marmalade to see if it gels.

Cook the fruit mixture, stirring occasionally, for approximately 1/2 hour. Test by placing a small amount of the marmalade on a chilled saucer. Gently shake the saucer back and forth to see if the marmalade has thickened and gels. If it does, it is done; if not, continuing cooking and testing at 5-minute intervals until mixture gels.

Boiling the Marmalade
Boiling the Marmalade

Sterilize the jars either by using the sanitizer setting on the dishwasher or by placing the jars in boiling hot water.

Fill sterilized jars, leaving approximately 1/4″ head room at jar top. Place lids and rims on jars.

Yield:  Apx. 5½ – 6 cups

1-DSC04775

Thank you for visiting “the Bistro” today.  There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”

Maple Syrup Baked Beans (from My Island Bistro Kitchen)

My Island Bistro Kitchen’s Maple Syrup Baked Beans

Growing up, baked beans was a traditional Saturday night supper in our household.  While I haven’t continued the Saturday night tradition, I do frequently have baked beans on the menu.

Baked beans make a very economical dish and freeze well for reheating later in the microwave.  These are a staple packaged in meal-portion sized dishes in my freezer.  I will make up a large batch and then divide them into serving sized containers that will freeze well.  I serve baked beans with homemade bread and molasses and mustard pickles and sometimes tomato chow.  When prepared ahead, they make a quick and nutritious meal.

We know beans are a good source of fiber and protein so they are good for our diet.  Making your own homemade beans is not difficult although it is a somewhat lengthy process:  The beans have to be soaked in water overnight, pre-cooked for about an hour or so, then baked in the oven for about 3 hours.  The bonus of homemade beans, however, is that they taste so much better than canned beans off the store shelf.

I like to use yellow-eye beans as I find they cook well and are not hard as I find dark beans to be.  My grandmother always grew the dark beans solely for the purpose of drying them and using them to make baked beans.  I always found the beans to be very hard despite that she would have baked them in a bean crock in the wood stove oven for hours and hours.

Soaking the dried beans accomplishes three things:

1) It softens the beans and lessens the cooking and baking times (the beans also expand to double or triple their size in the soaking process);

2) It allows the beans to absorb the liquid (become rehydrated) thus they will cook more evenly and hold their shape when baked (i.e., they won’t split open or become mushy)

3) It removes the indigestible complex sugars, making the beans easier to digest.

The jury is still out on adding a small amount of baking soda to the cooking process of the beans.  Some say doing so will make the beans more tender, particularly if the water is hard.  Others claim the soda may also aid in digesting the beans while others subscribe to the theory that the baking soda does nothing for the beans.  My mother always added the baking soda to the beans and I continue the practice of adding 1/2 tsp of baking soda when cooking beans.  I figure 1/2 tsp will not harm the beans and, if it does do some good, so much the better.

Beans, on their own with no seasonings, can be very bland and tasteless.  I don’t think my grandmother added much to her baked beans other than some molasses, brown sugar, and water.  My mother always added some onion and ground mustard along with molasses, brown sugar, and water but very little else.  I like to gently spice the beans up a bit and, over the years, have perfected a recipe that suits my taste.  When an ingredient calls for a “dash”, I use an actual measuring spoon that has the “dash” as a measurement.  Spices, and the amount added, are very much a personal preference so each cook should adjust them to his or her own tastes.  My recommendation, of course, is to make the recipe the first time using the measurements called for and then decide what needs to be adjusted for the next time.  As well, if there is a particular spice that you absolutely do not like, simply omit it.  The recipe that I have developed does not use large amounts of any one spice.  I did this because I still wanted the original bean taste and didn’t want any particular spice to overpower the natural taste of a traditional baked beans dish.

Some like to add salt pork, regular bacon, or cut-up weiners to the baked beans.  I prefer just the beans but that is a personal preference and meats can certainly be added, if desired.

As those of you who have been following my blog will know, I recently went to Woodville Mills, near Cardigan, PEI, to visit a sugar shack that was in operation producing maple syrup.  Since I like to add some maple syrup to my baked beans, I thought this was a good time to share my recipe with you so, here it is.  Enjoy!

My Island Bistro Kitchen’s Maple Syrup Baked Beans

Ingredients:

 Method:

Place beans in large bowl.  Add enough cold water to completely cover the beans. Cover.   Soak overnight.

Soaking the Dried Beans
Soaking the Dried Beans

Drain soaked beans in colander.  Discard water.  Place beans in large pot and add 4 cups fresh cold water.  Bring to a boil.  Reduce heat to low and add 1/2 tsp baking soda.  Cover and simmer for 45-60 minutes, stirring occasionally and fork-testing beans for doneness.  Beans should still be firm but not hard when cooked.  Do not overcook or beans will become mushy and lose their shape.

Drain the beans in large colander, reserving the liquid.  Set liquid aside. Rinse the beans with cold water.  Place beans in 2-quart casserole or small roaster pan.  Add remaining ingredients and 3 cups of the reserved liquid.  Stir gently until well combined.

Ingredients for Maple Syrup Baked Beans
Ingredients for Maple Syrup Baked Beans

Bake, covered, in 300F oven for about 3 hours or until beans are fork-tender.  Check beans 2-3 times during baking and add more liquid if needed.

Baked Beans
Baked Beans

 

My Island Bistro Kitchen’s Macaroni and Cheese

This is my favorite Macaroni and Cheese recipe.  It uses the fine cheddar cheese produced right here on Prince Edward Island at the Cows Creamery.

My Island Bistro Kitchen's Macaroni and Cheese

 

My Island Bistro Kitchen's Macaroni and Cheese

By Barbara99 Published: March 28, 2012

  • Yield: 4-5 Servings
  • Prep: 25 mins
  • Cook: 30 mins
  • Ready In: 55 mins

A rich, flavorful macaroni and cheese dish using Cows Creamery Cheddar Cheese

Ingredients

Instructions

  1. In large pot, bring water to boil. Add salt, oil, liquid chicken bouillon, garlic, and macaroni. (I like to add some garlic and chicken bouillon to the water so it will flavor the pasta when it is cooking. This provides a subtle taste without overpowering or competing with the cheese which would be the case if the ingredients were added into the cheese sauce.)
  2. Cook macaroni, uncovered, for about 10 minutes, stirring occasionally to prevent macaroni from sticking to pot. Drain in colander. Return macaroni to pot.
  3. Melt butter in saucepan. Add milk. Combine flour, salt, pepper, nutmeg, cayenne, and dry mustard. Whisk into milk and butter mixture. Cook over medium heat, stirring until mixture is smooth and starts to thicken.
  4. Add cheeses and stir until melted and blended
  5. Pour cheese sauce over macaroni and stir until well combined. Turn into a greased 2-quart casserole or divide into greased ramekin dishes for individual servings.
  6. Bake, uncovered, in 350F oven for 20-30 minutes.
  7. Serve with a green salad and fresh homemade biscuits.

WordPress Recipe Plugin by ReciPress

Cows Creamery Field Trip

 

Cows Creamery in Prince Edward Island

I recently paid a visit to Cows Creamery at its factory location on the outskirts of Charlottetown, PEI, where I was met by my two tour guides, Yvonne and Andrea.  As I soon learned, Cows is a whole lot more than its renowned premium quality ice cream.

With humble beginnings back in 1983, Cows has evolved into a large diversified operation that produces, along with its iconic ice cream, three varieties of cheddar cheese as well as its newest dairy product, creamery butter.  You’ll also find this company producing several food items such as chocolate-covered potato chips plus a line of novelty items (including its whimsical cow-inspired clothing line).   For the purposes of this field trip, however, my focus was on the dairy side of Cows’ operations.

Cows Ice Cream

 

"Wowie Cowie" Ice Cream at Cows Creamery

Cows began producing and selling one variety of ice cream (vanilla) on the Cavendish Boardwalk in 1983.  It wasn’t long before customers soon started associating Cows with premium-quality ice cream.  A short while later, Cows opened their first ice cream shop in downtown Charlottetown and you can still find it there on the corner of Queen and Grafton Streets, just across from the Confederation Centre  of the Arts.

Cows Ice Cream Shop in Downtown Charlottetown, PEI

Over the years, Cows added and operated, on a seasonal basis, several more outlets – Peakes Wharf in Charlottetown, Gateway Village at the foot of the Confederation Bridge in Borden-Carleton, and on “The Confederation” ferry that runs, May-October, between PEI and NS.  Of course, their new creamery near Charlottetown also sells ice cream year-round in the retain outlet.  Cows has also added several off-Island locations that include Historic Properties in Halifax, NS; Whistler, BC; Banff, AB; and Niagara-on-the-Lake, ON.

Today, Cows produces some 32 flavours (yes, 32!) of high-end premium ice cream with catchy names like my favourite, “Wowie Cowie”.  All the ice cream is made in their PEI creamery using milk produced on PEI dairy farms and as many locally-produced ingredients (e.g., berries) as possible.

Cows Ice Cream Production Room

 

 

 

 

 

 

 

The ice cream is then shipped to their various retail outlets in PEI and across the country.

Cows Ice Cream - Prince Edward Island

 

On the day of my late afternoon March visit, the ice cream operation was not in production mode.  However, their retail outlet was selling the delectable ice cream!  Cows ice cream is served in their tasty signature waffle cones that are hand-made in each store.  One bite and you know this is no ordinary ice cream cone.  It is so good that it could almost be described as a specialized dessert crisp cookie in and of itself!  The silky smooth ice cream holds its shape in the cone and does not melt too quickly like other brands made with less premium quality ingredients.

Single scoop (waffle cone included) is competitively priced at $3.75 + tax (at time of writing in March 2012) with other high-end ice creams.

The best way I can describe Cows ice cream is that it’s an experience unto itself, right down to the tip of the cone!  For me, Cows ice cream is the benchmark against which all other ice creams get rated and I’ve found no other commercial brand to date that tops it.  Just a word of caution, though, their ice cream is downright addictive!

 

Cheddar Cheese

Cows Cheese

 

Cows Creamery expanded its production line in 2006 when it started making cheddar cheese.  Today, their cheese line includes three varieties:  Avonlea Clothbound Cheddar (the strongest and most robust of the three); Cows Creamery Extra Old Cheddar, and Cows Creamery Applewood Smoked  2 Year Old Cheddar.

 

Cows Creamery Extra Old Cheddar and Avonlea Clothbound Cheddar

Just as with their ice cream, Cows makes their cheese using milk that comes from small rural local dairy farms around PEI.  Not only does this mean they are using fresh, quality ingredients but they are also supporting local dairy producers.  The cheeses are made using the English method and, in fact, my tour guides told me their recipe has its roots in the Orkney Islands, north of Scotland.  The cheeses are all-natural products made from unpasteurized milk with no color added.  So, if your vision is of a bright orange cheese, you won’t find that at Cows.  What you will find, though, is a natural-colored cheese with full-bodied authentic cheese flavour.

I must admit I have never been a fan of old cheese, preferring instead the much more subtle flavours offered by mild and, on occasion, medium cheeses.  I was somewhat reluctant to try Cows cheese for the reason that other “old” cheese varieties I have tried in the past always tasted stale to me and had what I can only describe as a distasteful flavour.  However, lesson learned – never be afraid to try new things and discover how accepting your palette might be to new and different tastes.  Cows’ cheeses are indeed good.  So good, in fact, the cheeses have already won several prestigious awards in Canada and the US.  Manufactured at their Charlottetown Creamery, the 20-pound cheese wheels are shipped to distributors all over North America.  Look, or ask for, Cows cheeses in local specialty cheese shops, farm markets, or grocery deli counters in your area.  On PEI, Cows’ pre-packaged cheese can be found at local supermarkets, at the Farmers Market in Charlottetown and, of course, in the retail outlet of the Cows Creamery near Charlottetown, PEI.

I asked my tour guides what the primary intended uses of these cheeses would be since they only manufacture old cheese varieties – i.e., are they meant for snacking cheeses, cooking, etc.  They suggested that the cheeses can simply be eaten on their own or used in salads, soups, casseroles, on burgers, or in grilled cheese sandwiches so these are very versatile products.

As per my usual practice when I visit a local producer, I like to take their product and use it in a recipe.  I decided I’d put Cows cheeses to the real test and make “Mac ‘n Cheese” (recipe follows at end of this blog).  The reason I chose Mac ‘n Cheese is because the pasta (a rather tasteless food item on its own) would not compete in taste with the cheese.  This would allow the cheese to “star” without being masked by other strong flavours and I would find out if I liked Cows old cheddar.  What I did was use 1 cup each of Cows Creamery Extra Old Cheddar and Avonlea Clothbound Cheddar. Well!  Let’s just say, I can probably never be satisfied with Mac ‘n Cheese made with any other cheese in the future!  The result was a rich, full-bodied cheese-flavoured Mac ‘n Cheese experience.  As mentioned above, Cows cheeses are naturally colored which means they are a very pale neutral (yellowish) color so, if you are accustomed to seeing a rich orange-colored macaroni dish, this will not give you that.  However, I think you’ll find the robust, true cheese flavour will more than make up for any lack of deep color.

 

Creamery Butter

Cows Sea-Salted Creamery Butter

In the summer of 2011, Cows introduced their newest product — butter sold in ½-pound packages and available unsalted or sea-salted.  Just as with their ice cream and cheese products, their butter is of premium quality with 84% butter fat versus 80% found in regular butters.  I have tried the sea-salted and it is one fine butter…particularly spread on fresh buttermilk biscuits straight out of the oven!

Cows Creamery Butter can be purchased on PEI at the Cows Creamery in Charlottetown as well as at the Co-op on Walker Avenue.  Off-Island, it can be found at Pete’s Frootique in Halifax and Bedford, NS, as well as in various stores in Ontario and in the Vancouver, BC, area.

 

Novelty Items

 

Cows Whimsical T-Shirts

In 1985, Cows introduced a whimsical line of clothing for their staff to wear.  They soon discovered that customers wanted to buy the staff clothing!  As a result, Cows began selling T-shirts and sweatshirts that bore images based on puns related to cows or farming.  This line has expanded to include a whole line of souvenir items and clothing.

Cows’ logo and images are very unique and recognizable.  In fact, a few years ago, I was strolling down a very crowded street in Freeport, ME, when I came upon a couple sporting Cows T-shirts – you can identify these T-shirts in a crowd anywhere!

 

Cows Advertisement at the Charlottetown Airport

Visitors arriving on PEI by air can expect to find, as they step into the terminal at the Charlottetown Airport, a large statue of a black and white shiny cow advertising “Cows” products.  Particularly during peak tourism season, it is not uncommon to find people posing for photographs with the cow as the backdrop.  This is probably the most photographed cow on PEI (or anywhere, for that matter)!

Factory Tours

Cows opened their new creamery facility just outside Charlottetown in 2009.  They offer tours that start with a video in their theatre room, followed by a stop by the T-shirt printing shop where you can watch the Cows images being transferred on to clothing.  Your next stop on the tour will take you by the infamous ice cream making room where you can watch this delectable treat being made.  From there, you’ll see the large wheels of cheese undergoing the aging process.  The last stop on the tour would, no doubt, be a huge hit – the tasting room where you’ll sample the ice cream made on the premises.  Tour prices (as of March 2012) are:  Adults $6.00;  Children $4.00; and Children Under 2 years of age are admitted free.  The tours run May 15 – October 15 and are available off-season by appointment only.

 

PEI has no shortage of good quality locally-produced food products available.  The great thing about Cows Creamery products (apart from their obvious high quality) is that they are produced right here on Prince Edward Island.  As a home kitchen chef and food blogger, I have a lot of time and respect for companies, such as Cows, that use local products in their manufacturing and, in turn, support local producers.  As anyone who knows me well will attest, I like to use the freshest ingredients possible and premium-quality products in my cooking and baking.  It doesn’t get any fresher than buying from local producers and manufacturers.

My Island Bistro Kitchen's Macaroni and Cheese

By Barbara99 Published: March 21, 2012

  • Yield: 4-5 Servings
  • Prep: 25 mins
  • Cook: 30 mins
  • Ready In: 55 mins

A rich, flavorful macaroni and cheese dish using Cows Creamery Cheese

Ingredients

Instructions

  1. In large pot, bring water to boil. Add salt, oil, liquid bouillon, garlic, and macaroni. I like to add some garlic and chicken bouillon to the water so it will flavor the pasta when it is cooking. This provides a subtle taste without overpowering or competing with the cheese which would be the case if the ingredients were added into the cheese sauce. Cook, uncovered, for 10 minutes, stirring occasionally to prevent macaroni from sticking to pot. Drain in colander. Return macaroni to pot.
  2. Melt butter in saucepan. Add milk. Combine flour, salt, pepper, nutmeg, cayenne, and dry mustard. Whisk into milk and butter mixture. Cook over medium heat until mixture starts to thicken.
  3. Add cheeses and stir until melted and blended.
  4. Pour cheese sauce over macaroni and stir until well combined. Turn into a greased 2-quart casserole or divide into greased ramekin dishes for individual servings. Bake, uncovered, in 350F oven for 20-30 minutes.
  5. Serve with a fresh green salad and homemade biscuits.

WordPress Recipe Plugin by ReciPress

St. Patrick’s Day Dinner – 2012

Irish Coffee

So, St. Patrick’s Day 2012 has come and gone.  A belated Happy St. Patrick’s Day to you all.   We are all a wee bit Irish on March 17th, aren’t we – either Irish by heritage or Irish at heart!

My St. Patrick’s Day Menu this year consisted of Prince Edward Island Blue Mussels steamed in Guinness, herbs, and vegetables and served with Cows Creamery Sea-Salted butter, melted; Spirited Irish Stew served with Irish Soda Bread; Irish Cream Cheesecake; and Irish Coffee as an after-dinner drink in front of a cozy fireplace.

PEI Blue Mussels Steamed in Guinness

PEI cultivates great mussels.  Local supermarkets sell them bulk by the pound which is good because I am the only one in the household that likes them.  The key to steaming mussels is to use very little liquid and steam them just until their shells open.  If you use too much liquid, it will dilute the flavour of the mussels and they will have a very bland taste.  I have steamed these shellfish in water, beer, and in wine in the past.  However, the Guinness I used yesterday, along with the vegetables and herbs, made the mussels a very rich and delightful treat.  The mussels were infused with the Guinness and herbs but not so much that the seafood taste of these tasty morsels was lost.

So, for one serving, this is what I used:

2 Tbsp carrots, very finely chopped

2 Tbsp celery, very finely chopped

2 Tbsp. onion, finely chopped

½ tsp garlic purée

½ tsp. dried dillweed

1 – 1 ½ Tbsp butter

Melt butter in saucepan and sauté ingredients 2-3 minutes, then add:

1 cup Guinness

Bring to a boil

Add 9-10 oz. PEI mussels (about 15).

Cover pot.  Reduce heat to medium.  Steam approximately 3-5 minutes or until shells are open.  Using slotted spoon, remove mussels from liquid and transfer to plate, discarding any unopened shells.  Serve with melted butter.

PEI Blue Mussels Steamed in Guinness

 Irish Stew

Spirited Irish Stew

According to legend, traditional Irish Stew was made with cheap cuts of mutton or lamb and basic root vegetables like carrots, potatoes, onions, and turnips. Years ago, these would have been ingredients that were, no doubt, simply what would have been available in Ireland where sheep were raised for their wool and for food and, before the potato famine, potatoes were a primary Irish crop.

Over the years, Irish Stew recipes have changed according to the locale and what was available in the cook’s local area.  For example, beef is often used in North America today instead of lamb in Irish Stew and other ingredients are added to make a more flavourful, hearty stew as opposed to a broth-like dish.  Purists might argue that these changes result in a new stew recipe altogether and is something entirely different than the original Irish Stew.  Regardless what it is called, I like my version of a Spirited Irish Stew.  It has a nice rich, robust flavour and a splendid reddish-brown color that comes from the addition of tomato paste.  Using Guinness and red wine helps to tenderize the meat and also adds to the flavour of the stew.  I don’t add huge amounts of either as the intent is not to “drown” the natural flavours of the beef and veggies but rather to blend and enhance flavours.  The nice thing about Irish Stew (once you have all the veggies cut up) is that it is an all-encompassing meal with all the vegetables in one dish (no worries about getting different pots of vegetables all cooked at the same time and a real bonus of only having one pot to wash).  It really needs nothing more than a slice of warm Irish Soda Bread, fresh from the oven and slathered with butter and perhaps some homemade mustard pickles on the side.

I like to slow-cook this stew in the oven at 325ºF for a couple of hours as opposed to cooking it on the cooktop.  I find oven-cooking allows the flavours to slowly blend and the stew to become nice and thick.  Recipe follows at end of this blog posting.

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread is a quick bread in which baking soda, and often baking powder, are used as the leavening agents as opposed to yeast.  My research revealed that ingredients for a basic Irish Soda Bread would include flour (often both all-purpose and whole wheat), baking soda, baking powder, salt, buttermilk, and molasses.  More elaborate breads might include raisins, currants, or nuts.  I also learned that it was not uncommon for the soda bread to be cooked on a griddle although I am not sure how the bread would have gotten baked all the way through without first getting burned on the bottom!

Soda bread dough is not kneaded like yeast breads and, in fact, it is recommended that the dough not be handled any more than is necessary for the dough to stick together.  In this respect, it is somewhat like tea biscuit dough except that it is a heavier, denser texture.

Irish Soda Bread Dough

Some recipes suggest that Irish Soda Bread should be baked in a pan or casserole dish for a softer crust or, for a more crispy hide, baked on a parchment-lined baking sheet which is how I baked mine.

Irish Soda Bread Ready for the Oven

The Irish Soda Bread recipe I used comes from Tea Time Magazine.  I found the bread was a good accompaniment for the Irish Stew but it is a dense, heavy bread and one that is probably best eaten fresh, warm from the oven, and on the day it is made.

Irish Soda Bread

 Irish Cream Cheesecake

I figured if I was going Irish on this St. Patrick’s Day, I might as well go all out and make a cheesecake that had Irish Cream Liquor in it.  I have often relied on recipes from Company’s Coming Cookbooks because I find them quite reliable, not containing ingredients I either wouldn’t have in my pantry or be able to readily source locally, and the directions are presented in a clear, easy-to-understand format.  That’s why I turned to Company’s Coming for the recipe for the Irish Cream Cheesecake.  I didn’t want a large cheesecake so I halved the recipe and used a 7” springform pan.

Irish Cream Cheesecake

I could not have been more pleased with the result.  The cheesecake had a lovely smooth texture, not over-powered by the Irish Cream Liquor but yet with a pleasing taste.  I served it simply with a dob of whipped cream, a drizzle of rich chocolate syrup, and a chocolate.  A superb and fitting finish to my St. Patrick’s Day meal!

Slice of Irish Cream Cheesecake Drizzled with Chocolate Sauce

My Island Bistro Kitchen's Spirited Irish Stew

By Barbara99 Published: March 18, 2012

  • Yield: (5-7 Servings)
  • Prep: 30 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 30 mins

A rich hearty stew with beef, a variety of vegetables, and flavoured with Guinness and red wine

Ingredients

Instructions

  1. Assemble ingredients.
  2. Chop stew meat and vegetables into bite-size pieces
  3. Brown meat in 1 - 1 1/2 tbsp olive oil.
  4. Place vegetables and meat in roaster.
  5. In large bowl, combine sugar, herbs, garlic, tomato paste, beef consommé, Worcestershire Sauce, red wine, Guinness, and water. Whisk in flour until smooth. Pour over vegetables in roaster. With large spoon, stir mixture to combine. Add bayleaf.
  6. Cover roaster and place in pre-heated 325F oven. Cook for approximately 2 hours or until vegetables are fork-tender when tested.
  7. Serve with Irish Soda Bread, rolls, or French Bread.

WordPress Recipe Plugin by ReciPress

Oat Bran and Flaxseed Bread

It’s “Islander Day” on Prince Edward Island today.  What better way to celebrate on this cold winter day than with fresh homemade bread and the heavenly scent of baking bread wafting through the house.  Today’s offering is a healthy choice of Oat Bran and Flaxseed.  This iteration is an artisan or rustic style bread, characterized by using ingredients like oat and whole wheat flours and by “scoring” decorative cross-cuts on the top of the loaf.  This bread is good with hearty homemade soups and for bistro-style healthy sandwiches.

Oat Bran and Flaxseed Bread

By Barbara99 Published: February 20, 2012

  • Yield: 1 loaf
  • Prep: 2 hrs 45 mins
  • Cook: 20 mins
  • Ready In: 3 hrs 5 mins

An artisan-style wholesome bread that compliments homemade soups or makes a hearty sandwich.

Ingredients

Instructions

  1. In small bowl, combine 1/4 cup warm water and 1 tsp. sugar. Stir to dissolve sugar.
  2. Sprinkle dry yeast over water and let stand apx. 10 minutes until yeast has risen and is foamy.
  3. In large bowl, combine honey and 1 cup warm water. Stir together.
  4. Add yeast to honey and water mixture. Stir to combine.
  5. Add oat bran, oat flour, whole wheat flour, ground flaxseed, salt, and 1 cup of the all-purpose flour. Mix until flour is combined and dough sticks together. Gradually add remaining flour.
  6. Turn dough onto a lightly floured surface. Knead 5-8 minutes until dough is smooth and elastic. Shape into a large ball.
  7. Place dough in greased bowl. Cover with plastic wrap that has been sprayed with cooking oil. Place in warm, draft-free place and let rise for apx. 1 to 1 1/2 hours.
  8. Punch down risen dough. Shape into a large ball. Place on parchment-lined baking sheet. Cover with plastic wrap and let rise for apx. 45 minutes.
  9. Preheat oven to 400F degrees. If desired, using a sharp knife, make a few decorative score lines on top of the loaf. Bake bread for 20-25 minutes or until bread sounds hollow when tapped.
  10. Remove to wire wrack and allow to cool completely before slicing.

WordPress Recipe Plugin by ReciPress