At the PEI Fall Flavours 2017 event, “Le Festin acadien avec homard”
If there is one consolation to summer’s end on PEI, it’s the anticipation that September brings the annual PEI Fall Flavours Festival. The Island’s emerging culinary scene with all its fine foods is showcased each September in an array of culinary events that comprise the festival. What started out in 2008 as a small 10-day festival consisting of a few culinary events aiming to extend the Island’s short tourism season into September, the festival has grown into a full month-long feast extravaganza.
Potato Harvesting in PEI
September is the perfect month for a PEI food festival as the produce is at its prime, potato harvesting is getting underway, and the fall lobster season is open in certain zones around the Island. We are lucky here in PEI – we have a wonderful array of fresh local foods from the land and sea and the festival is a great celebration of our love of local foods. Culinary events are spread out in communities across the Island and each tends to highlight foods that come from a particular area and/or that are associated with a certain region’s culture.
The “Festin acadien avec homard” (or lobster feast) at Abram-Village, west of Summerside, is always the first PEI Fall Flavours Festival culinary event of the season and it signals a tasty month ahead. Tickets for this event sell out weeks in advance and it is one Fall Flavours event that is certain to draw a lot of Islanders to the Evangeline area. In some respects, it’s almost like a homecoming weekend as family members travel home to the Island’s Evangeline region for the annual Evangeline Agricultural Exhibition & Acadian Festival. There is no better way to learn, first hand, about the culture of a region than to partake of the regional foods and entertainment. “Le Festin acadien avec homard scores high points on both counts.
This year marked the second year that I attended this event – that’s testament to how much I enjoyed it the first time! While the menu remained almost identical to the previous year, what changed was the entertainment and the headline celebrity chef who, in 2017, was Chef Danny Smiles, Chef de cuisine at Restaurant Le Bremner in Old Montreal. This was Chef Smiles’ debut at the PEI Fall Flavours Festival.
Chef Danny Smiles at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
The lively musical entertainment was provided by Vishten, a trio of talented musicians (two from PEI and one from the Magdalen Islands). Rooted in traditional music from the two east coast islands, their indie-folk style fuses Acadian and Celtic genres and motivates foot stomping and hand clapping. The performers are multi instrumentalists and they easily transition between various musical instruments that include violin, guitar, accordian, and keyboard. The trio tours and performs internationally and has five albums and more than 1000 performances to their credit.
Vishten entertaining at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
The “Festin acadien avec homard” event has been running for several years and organizers have it well organized and they are very efficient in carrying it out. MC Georges Arsenault is a very capable and effective Master of Ceremonies.
Georges Arsenault, Master of Ceremonies at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
Georges had lots of fun in store for the evening that included a demonstration of different ways that lobster can be cracked and eaten.
Chef Danny Smiles Demonstrates How He Opens A Lobster
Georges selected a young person from the audience who had never cracked open a lobster before, celebrity chef Danny Smiles, and Odette Gallant from the Evangeline area who has been cracking open lobster with her teeth all of her life – yes, her teeth! I wondered how many sets of teeth she might have gone through because those lobster shells are hard!
Using Teeth to Crack Open a LobsterYoung Man Gets Some Professional Instruction from Chef Danny Smiles on How to Crack Open A Lobster
Georges also had audience participation on stage as a member of Vishten taught Chef Danny and others how to step dance.
Stepdancing Lessons at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
All of this entertainment took place in between courses of the meal. Oh yes, the menu……
As this event took place in the region of the province that has a high concentration of the Island’s Acadian population, it is obvious that the evening’s menu would focus on Acadian fare along with lobster and potato salad since the region is known for its farming and fishing industries.
Serving up Steamed PEI Mussels at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Like many PEI gatherings, the evening started off with steamed PEI mussels. Patrons were then invited to sample three new soda flavors produced by Upstreet Craft Brewing in Charlottetown.
Sampling New Line of Sodas from Upstreet Craft Brewing of Charlottetown, PEI at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Known for their craft beer, making soda is a new venture for Upstreet. The event proved to be a great opportunity for the brewery to showcase their new products – Strawberry Rhubarb Basil, Apple Ginger Elderflower, and Malt Spice Cola.
New Line of Sodas from Upstreet Craft Brewing of Charlottetown, PEI at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Dinner was served, family style, at long communal tables. Servers, garbed in traditional Acadian dress, brought bowls or platters of food to both ends of the table and the food was then passed from one diner to the next with each person serving him or herself.
Serving Chicken Fricot at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
The first course was Chicken Fricot, a traditional Acadian broth stew made primarily of chicken, onion, and potato and seasoned with summer savory.
Chicken Fricot
Every time I have a bowl of this stew, I’m always amazed at how tasty it is given that so few ingredients are in it. I maintain it’s the summer savory herb that makes this dish. Summer savory is used a lot on PEI and most Island cooks add it to their poultry dressing/stuffing.
Chicken Fricot
This was followed by the second course comprised of Râpure and Acadian Meat Pie.
Acadian Meat Pie (left) and Rapure (right)
Some may know the grated potato dish, râpure as “rappie pie”, a name that stems from the French verb “râper” which means “to grate”. The grated potatoes are squeezed through cheesecloth to remove the liquid which is then replaced by adding broth (usually chicken) and baking it, casserole style, with onion, and cooked meat such as chicken or pork. The end result is a hearty and tasty dish.
Acadian Rapure
The second course also included Acadian meat pie or, pâté, as it is sometimes called.
Acadian Meat Pie
This is a very common dish in Acadian communities and is an integral part of Christmas Eve celebrations in many Acadian homes on PEI, though it is now commonly served at other times of the year as well. Molasses is often drizzled on top of the meat pie to add a touch of sweetness to this savory dish.
Acadian Meat Pie with Molasses
Our server, Velma Durant, was very pleasant and most accommodating to me with my camera clicking away throughout the evening!
Server Arrives at Table with Platter of PEI Lobster (at the Le Festin acadien avec homard event, PEI Fall Flavours Festival 2017)
Then, of course, it was time for the pièce d’résistance – PEI lobster in the shell served with true, authentic homemade PEI potato salad – these folks know how to make a perfect potato salad!
PEI Lobster served with homemade Potato Salad (at the Le Festin acadien avec homard event, PEI Fall Flavours Festival 2017)
It just would not be a PEI lobster feed without the potato salad!
PEI Potato Salad
French biscuits were on the table, too, with that good ADL butter!
French Biscuits
And, for those who still had room, homemade apple pie polished off the evening’s menu.
Apple Pie
One thing is for sure, no one would have gone away hungry after this mammoth meal!
For stories on other PEI Fall Flavours culinary events I’ve attended, click on the links below:
Thanksgiving has a way of creeping up on me before I am ready for it! The fall is such a busy season for me and there is always lots to do.
This year, I cooked the full turkey dinner. It’s a lot of work but nothing beats a home-cooked turkey dinner and the best part…..there are leftovers!
Roast Turkey
The color theme for my tablesetting was orange. The table linen is a soft white which really allows the charger plates and other elements of this tablesetting to stand out.
Thanksgiving Tablesetting
I found these lovely burnt orange charger plates with a leaf motif on them. I will use these right through the autumn season, not just for Thanksgiving dinner.
Fall-themed Charger Plates
I have had the leaf-designed napkin rings for awhile and the pumpkin-themed napkins pair well with them.
Pumpkin-themed Napkins
The centerpiece is really nothing more than herbs from our garden and some leaves picked from nearby ditches. My mother has some bayberry bushes on her property so bay leaves form the base of the centerpiece. I also added some oregano and sage which both smell wonderful and then some bright yellow frothy dill for pops of color. The centerpiece cost me nothing and only took very few minutes to pull together.
Nature’s Centerpiece
I have added in some little votives wrapped in birch bark to keep the natural look flowing.
Candlelight
Some small pumpkin-shaped gourds tucked in around the centerpiece give an authentic Thanksgiving look to the table.
Autumnal ColorsThe Thanksgiving Tablesetting
I tend to use a lot of heavier cut glass in autumn – the candlelight picks up the cuts in the glass and makes them quite enchanting.
Glassware
The placesetting is quite simple. I was setting a rather small table and, with the centerpiece, there was no extra room on the table. I wasn’t serving either a salad or soup course so there was no need for extra cutlery. The dessert fork and spoon were brought to the table when the dinner plates were cleared and dessert served. If there is room, I often include them at the top of the plates but this setting didn’t permit the space.
Place SettingCandlelight
I like to present the turkey, dressed, on a large platter. Sometimes, I use it as the table centerpiece and, other times, I have it placed on a sideboard in the dining room.
The Thanksgiving Turkey
To “dress” this turkey for dinner, I have opted to go with a seasonal red-green-yellow theme, choosing corn on the cob, cranberries, and rosemary and bay leaves along with some whole chestnuts.
Turkey StylingTurkey Dressed in Style for Dinner!
I mixed some finely chopped fresh herbs with melted butter and basted the turkey with this mixture – I like the black-specks on the turkey! I think it gives the bird some character!
Herb-Basted Roast TurkeyRoast Turkey Dinner
It is not necessary, of course, to “dress” the turkey for table presentation. The turkey can, instead, be carved in the kitchen out of sight of the guests and brought to the table. I always like to see it nicely carved and presented on a meat platter.
Carved Turkey
Make the platter look more attractive by inserting a few fresh herbs, here and there, to fill in any open spaces and to give definition to the platter.
Plated Carved Turkey
To view other Thanksgiving tablesettings from My Island Bistro Kitchen, click on the following links:
The month-long PEI Fall Flavours Festival, held annually each September, offers visitors the opportunity to delve into local culture in a unique and tasty way through attending culinary events at various locales across the Island. Originally started as a 10-day festival that could extend PEI’s short tourism season into September, the Festival has grown into a full month of a wide variety of culinary events for every taste. A popular Festival with foodies, visitors travel great distances and several return each year especially for the Festival. Now in its 10th year, the Festival puts local food at the forefront of the visitor experience and, in so doing, also builds and strengthens collaboration between food producers, chefs, restauranteurs, local communities and, more broadly, the Island tourism industry.
The PEI Fall Flavours introduced three new culinary events in 2017 – Taste of Georgetown, Taste of North Rustico, and Taste of Tyne Valley. With a view to getting visitors out in to the more rural areas of the province closer to the local food sources, visitors were drawn to experience the different regions of PEI and they also had the chance to connect more directly with food producers and local chefs.
Jeff Noye, Valley Pearl Oysters, Tyne Valley, PEI
A growing trend amongst the foodie tourist population is the interest in incorporating good local cuisine and culinary experiences into their travel adventures. The evolution of food and drink festivals are a driving influence in the culinary tourism aspect of vacation travel. While products like PEI oysters, for example, are shipped all over the world where anyone can have access to them, those consumers will not have the full cultural experience that they can get from eating oysters at a PEI Fall Flavours event. Such events allow consumers to interact directly with the oyster grower who farms the product just up the road and who is the one actually shucking and presenting the oysters right before event attendees. And, of course, it goes without saying that the closer you taste the food to its origins, the fresher and better its taste and the more personal connection you have with the food.
For those who want to experience authentic local culture, there is no better way than to attend a culinary festival, like the PEI Fall Flavours Festival, where regional fare can be sampled and local hospitality and music enjoyed. These three components are the essential ingredients of a true local food and culture experience of a place.
Island Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This was none more evident than with the recent “Taste of Tyne Valley” culinary event. This event was also a community-building activity for the Tyne Valley community, located about 20 minutes west of the City of Summerside. Local food producers and the three restaurants in the heart of Tyne Valley worked collaboratively to provide event goers with an authentic food experience complemented by West Prince hospitality. When we speak of authenticity in terms of food, we are talking about a food trend that involves local fresh food that is simple, natural, and has roots and history in an area. So, when we think of the Tyne Valley and surrounding environs, in particular, we think of local foods with a long history in the area – foods such as oysters, mussels, beef, potatoes, and wild blueberries, all of which were included on the event’s menu.
Tyne Valley, PEI
Organizers report that 110 people attended the Tyne Valley event and, for the first time that I’ve attended a Fall Flavours event, I think the locals may have outnumbered the tourists! When a tablemate, a resident of Tyne Valley, was asked what the population was, she looked around then, with a smile, jokingly said “they’re all here tonight…, well, at least 80% of them”! There were certainly some off-Island visitors at the event, too, and they got to mix and mingle with the locals while enjoying some fine Island foods.
Site of “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The evening began with a gathering hour in a large tent where Valley Pearl Oysters served up steamed mussels and raw oysters.
Shucking Oysters at “Taste of Tyne Valley” Event 2017
The mussels were steamed just outside the tent and the oysters were shucked by the oyster growers as people passed through the line. The food just doesn’t get any fresher than that!
Damien Enman Prepares to Steam PEI Blue Mussels at “Taste of Tyne Valley” PEI Fall Flavours 2017 EventPEI Oysters
Mussels and oysters are popular PEI foods so there was always a steady line-up for them.
Serving up Island Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventIsland Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Because food and music are a common combo at PEI gatherings, local music also plays a part in virtually every Fall Flavours Festival event. During the gathering hour in Tyne Valley, visitors were treated to music provided by local area musicians, Spencer Phillips and Ellen MacQuillan.
PEI Musicians, Spencer Phillips and Ellen MacQuillan, Entertain at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The format of this event was part roving feast and part sit-down table service meal. The center of Tyne Valley has three restaurants, all located in close proximity to each other. After enjoying the mussels and oysters, patrons took their appetizer “passports” and began the short stroll to the three participating restaurants – Backwoods Burger, Dillon’s, and Tyne Valley Tea and Company.
“Passport” to Appetizers at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The benefit of involving three local restaurants and having event attendees visit each one to sample an appetizer is that it exposed the restaurants to visitors who, if visiting the area, might otherwise have chosen only one restaurant at which to dine. Diners could choose the order in which they visited the restaurants.
Backwoods Burger Restaurant, Tyne Valley, PEIBackwoods Burger, Tyne Valley, PEI
Backwoods Burger (which always reminds me of an English pub), pictured above, served a slice of their delectable potato and bacon pie which was beautifully presented.
Potato and Bacon Pie from Backwoods Burger, Tyne Valley, PEI
Layers of PEI potatoes are the main ingredient in this delectable pie.
Potato and Bacon Pie from Backwoods Burger, Tyne Valley, PEIDillon’s Convenience Store and Pizzaria, Tyne Valley, PEI
Dillon’s (seen in photo above), a local pizzeria, served the perennial favorite appetizer of bacon wrapped scallops which they served on a bed of greens.
Bacon-wrapped Scallops from Dillion’s Pizzaria, Tyne Valley, PEI
Dillon’s also served a choice of wine or punch with their appetizer.
Dillon’s Pizzaria, Tyne Valley, PEIDillon’s Pizzaria, Tyne Valley, PEI
The Tyne Valley Tea and Company, a small tea room that opened in 2016, served an Asian-inspired appetizer nestled in a Wonton dish.
Tyne Valley Tea and Company, Tyne Valley, PEI
This colorful appetizer featured carrots, garlic, and green onions with a cucumber sweet chili sauce, with many of the ingredients sourced locally from the gardens of the nearby Doctor’s Inn.
Aisan-inspired Appetizer from the Tyne Valley Tea and Company (“Taste of Tyne Valley” PEI Fall Flavours 2017 Event)
Once everyone had made their way back to the tent, dinner service began, family style, at the long communal tables.
At the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventAt the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventParty Favour – Silicon Tea Strainer (At the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event)
The main meal was prepared by guest Chef Jesse Vergen who is chef/co-owner of Saint John Alehouse and owner of Smoking Pig BBQ, both in Saint John, New Brunswick.
Event MC Jeff Noye (left) introduces Guest Chef, Jesse Verden,(right) at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
A Top Chef Canada All Star, Chef Jesse is no stranger to culinary challenges and, as he puts it, curve ball competitions; in fact, he’ll tell you he thrives on them. With no existing or mobile kitchen onsite from which to serve 110 meals, Chef Jesse, in his words, was “rocking it out” from the back door of the little pizzeria and convenience store next to the event location! This is where I caught up with him putting the final touches on the main meal.
Chef Jesse Vergen at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventChef Jesse Verden Prepares the Main Meal at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventAt the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Bowls of PEI rustic potato salad and heirloom tomato salad arrived at the table.
Potato Salad at “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Heirloom Tomato Salad at “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This was followed by large trays bearing the sliced brisket in the center surrounded by large clam shells filled with mushroom purée, butter-poached bar clams, and stout mayonnaise. These were broiled in the local pizzeria’s pizza oven and were, as Chef Jesse says, “a take on a classic Coquilles Saint Jacques but with a Tyne Valley twist”.
Beef Brisket
The brisket had been smoked slowly for 14 hours in a traditional barbeque pit with applewood and Chef Jesse says this long slow cooking process turned the meat into a melt-in-your mouth-like-butter texture.
Trays of Beef Brisket
Many hands make light work! Great motion and energy in the photo below!
Guest Chef, Jesse Verden, and Local Volunteers Prepare the Main Meal at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
As dessert was arriving, the energetic Gordie MacKeeman and His Rhythm Boys band took to the stage providing lively toe-tapping music.
Island Fiddler, Gordie MacKeeman Performing at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This award-winning band has toured extensively, nationally and internationally. Members of the band are Gordie MacKeeman, Peter Cann, Thomas Webb, and Jason Burbine.
Island Musicians Gordie MacKeeman and His Rhythm Boys Band Performing at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Dessert was prepared in the small kitchen of the Tyne Valley Tea and Company just across the road from the event location. Served in the trendy mason jars, this tasty creation was a take on the traditional English Eton Mess dessert.
Blueberry Dessert at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The layered dessert featured Lennox Island blueberries, along with crumbled meringues and scones, all topped with Earl Grey-infused whipped cream. A small ginger cookie, shaped like a teapot, garnished the dessert.
There is no doubt this was a community-building event for the Tyne Valley area and the passion of the local people, restaurant owners, and others who participated, was evident. Carol Rybinski, owner of the Tyne Valley Tea and Company says the PEI Fall Flavours concept was “right up our alley – locally-sourced dishes and a shared community experience”.
…the PEI Fall Flavours concept was “right up our alley – locally-sourced dishes and a shared community experience” -Carol Rybinski
Chef Jesse concurs, saying he was impressed with the event and community collaboration to pull it off. He says he considers it an honour to have been asked to participate in the Tyne Valley event. One thing is certain – there was lots of fun and laughter to go along with all that fresh local food!
For the entire month of September, visitors to the PEI Fall Flavours Festival can take advantage of all that this amazing small Island on Canada’s east coast has to offer – sample locally-sourced fresh food prepared by talented chefs, listen to lively local music, mix and mingle with the locals, and discover beautiful vistas from one end of PEI to the other. If you’re a true foodie, there is no better time to visit PEI than in the month of September which is filled with dozens of different culinary events offering something for every taste. PEI has earned a reputation for excellence in food production and is now seen as an authentic food destination. There is a reason why PEI is known as Canada’s Food Island and events like “Taste of Georgetown”, “Taste of North Rustico”, and “Taste of Tyne Valley” prove it.
To read stories about other PEI Fall Flavours events I have attended, click on the links below:
Culinary tourism is a steadily growing part of the whole worldwide tourism industry. This has evolved because today’s foodie tourists want to learn more about their chosen vacation destination through experiencing the local food, drink, and culture. Culinary Festivals are quite common in many regions around the world and are a great way for tourists to experience the local cuisine that reflects the authenticity of a destination. Tourists who seek culinary experiences and adventures are typically looking for food that is simple and rooted with a history in the local area as opposed to gourmet fare that may, or may not, reflect a particular geographic area.
Each year, in September, PEI celebrates its authentic local foods by hosting the PEI Fall Flavours Festival. In 2017, the Festival celebrated 10 years of great gastronomic events. What started as a short 10-day festival to extend the Island tourism shoulder season has now morphed into a full month of culinary events, big and small, that feature PEI’s finest foods….and we certainly are privileged to enjoy an abundance of them. The Festival lures some of Canada’s best chefs and local culinary stars and these, along with the great PEI food, music, and hospitality, draw thousands of visitors to the Island each September. Many take in three or four of the Fall Flavours culinary events and several return year after year, specifically planning their vacations around the Festival.
In 2017, the Festival introduced three new events – Taste of Georgetown, Taste of Tyne Valley, and Taste of North Rustico. The idea behind these events is to get visitors out in to some of the smaller Island communities, closer to where our foods are grown, raised, fished, or produced so they can explore that region’s culture, cuisine, and heritage. It’s also a way to engage local chefs, restaurateurs, and food producers by giving them the opportunity to showcase their products to foodies who are passionate about food and who are interested in learning more about direct food sources and methods of preparation and serving. Many of today’s foodies are looking for an experience to go along with the food. Each of these three new events provided that experience that combined a glimpse into our local food and music cultural scene. These are the kinds of events that make for great travel memories. Are you ready to have a “Taste of North Rustico” and attend a Rustico Kitchen Party?
North Rustico, PEI
North Rustico, a fishing town on PEI’s north shore, is a well-known tourist destination during the summer months when the population swells.
North Rustico Beach, PEINorth Rustico Beach, PEI
With its beautiful sandy beach, it has long been a mecca for sunbathers as well as for artists and photographers.
Lighthouse at North Rustico, PEI
An abundance of picture-perfect scenes abound everywhere in and around the town and it’s always fascinating to watch the fishers heading out to sea and returning with the day’s catch.
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada
And, after that perfect day of enjoying the sea, sand, and many fine attractions in the area, no doubt appetite is calling. There are a number of seasonal restaurants that operate in North Rustico and which have earned the town a deserved reputation for fine local authentic food, some of which would have been fished earlier in the day and brought to shore by one of the many local fishing boats. North Rustico has long been known, both by Islanders and tourists alike, as a good place to get a great meal. Therefore, it was a very fitting location to host a PEI Fall Flavours culinary event.
North Rustico Harbour, PEI
With the scenic backdrop of the fishing boats in North Rustico Harbour, the “Taste of North Rustico” event offered tastings from several local restaurants and nearby local food producers and it served up a real old-fashioned kitchen style party complete with local music. A “Taste of North Rustico” proved to be a celebration of the rich culture, authentic food, and heritage of the scenic and bountiful north shore of PEI.
Site of “Taste of North Rustico” PEI Fall Flavours EventSite of “Taste of North Rustico” PEI Fall Flavours Event
A large tent was erected in a parking lot just beside the harbour and as folks made their way to the tent, their appetites were tantalized by the scent of Island beef and pork sausages cooking over an open fire.
Grilling over a Wood Fire – “Taste of North Rustico” 2017
Inside the tent, a stage was set up surrounded by numerous round tables.
Tables at Taste of North Rustico Event 2017
At each place setting, a set of wooden spoons was included as a take-home memento of the evening. These were also put to good use later in the evening to keep time to the lively music.
Taste of North Rustico 2017
Designed as a “roving feast”, local chefs, restaurateurs, and food producers had their “grazing” stations set up around the perimeter of the tent where they were serving up delectable food tastings. The 125 patrons who attended were free to choose the order in which they wished to visit the various stations to sample the food options.
Mayor of North Rustico, PEI – Anne Kirk
There was certainly passion and pride in place displayed by the town of North Rustico as their mayor, Anne Kirk, greeted patrons at the entrance to the tent. She, herself, is quite entertaining and she had a lot of fun on stage with Chef Michael Smith, presenting him with bottles of her homemade pickles and beets and coaxing him to sample them to see if they’d be safe to serve to her family and friends! I later caught her capably playing the wooden spoons to the rhythm of the music.
Chef Michael Smith with the Mayor of North Rustico, PEI – Anne Kirk (“Taste of North Rustico” 2017)
This event was very well organized and I did not experience any long line-up at any of the grazing stations.
Raspberry Point Oysters (“Taste of North Rustico” 2017)
My first stop was at the Raspberry Point Oyster station where Chef Michael Smith was busy shucking oysters.
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
No matter how hard he coaxed (he tried at the Taste of Georgetown event, too), I just could not slurp a raw oyster! For this, he denounced me for not being a “good Island girl” and, of course, I unwittingly made things worse by asking the unthinkable…”do you ever cook the oysters?” Let’s just say we need to be thankful Chef Michael didn’t have a coronary on the spot! I got the evil eye look and was quickly informed that one only cooks inferior quality oysters, never PEI oysters!
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
But, on the upside, I gave him a good grade on his oyster shucking skills! He claims he’s shucked a few……a few thousand oysters that is!
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
I then made my way over to the station of PEI Fisherman’s Wharf Restaurant where they were serving up bowls of piping hot seafood chowder made with scallops, haddock, shrimp, and lobster in a traditional rue base.
Serving up Seafood Chowder from Fisherman’s Wharf (“Taste of North Rustico” 2017)
Perhaps you have heard of Fisherman’s Wharf Restaurant – they are famous for their traditional PEI lobster supper that also boasts a 60’ long salad bar. This is a very popular destination for many visitors to our Island.
Fisherman’s Wharf Restaurant, North Rustico, PEI
I also had to try one of the yummy fish tacos from their Pier 15 restaurant. Made with crispy haddock bits wrapped in corn tortillas and topped with pico de gallo, jalapeno lime slaw, and cilantro sour cream, these were a hot ticket item!
Putting the finishing touches on the Fish Taco from Pier 15 at Fisherman’s Wharf (“Taste of North Rustico” 2017)Fish Taco from Pier 15 at Fisherman’s Wharf (“Taste of North Rustico” 2017)
My next stop was at the Blue Mussel Café’s station where they were plating up their house-made charcuterie plates.
Preparing the Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)House Made Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)
This was a very bountiful plate featuring roasted beet salmon gravlax, house smoked mackerel, local cheeses, apple blueberry chutney, pickled harvest vegetables, and a micro green salad.
House Made Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)
The Blue Mussel Café is a busy and popular seasonal restaurant located near the North Rustico lighthouse and close to the Rustico beach.
Blue Mussel Café, North Rustico, PEI
From there, I made my way to the Yellow House’s station. The Yellow House is a new restaurant in North Rustico, located right by the harbour. This restaurant has drawn great reviews.
The Yellow House Restaurant, North Rustico, PEI
You can see why it has quickly become a popular eating spot when you check out their mussel rolls – yes, those are tasty little PEI blue mussels with fennel, orange zest, and dill in a creamy sauce on one of the Yellow House’s signature house rolls.
Mussel Rolls from the Yellow House Restaurant in North Rustico, PEI (“Taste of North Rustico” 2017)
They also served mini Acadian meat pies and smoked salmon bubble and squeak with PEI quail eggs but I wasn’t quick enough to get photos!
Jordan Liantzakis from PEI Charcuterie Prepares Trays at “Taste of North Rustico” 2017
Coming from a little distance away in Westmoreland, near Crapaud, the PEI Charcuterie station was offering all kinds of their house-made charcuterie.
Tray of locally-made Charcuterie from PEI Charcuterie (“Taste of North Rustico” 2017)
The folks from Glasgow Glen Farm, home of fine Island-made Gouda cheese, served up a tasty potato corn soup in small mason jars accompanied by buttermilk biscuits.
Homemade Potato and Corn Soup from Glasgow Glen Farm (“Taste of North Rustico” 2017)
While folks were enjoying the roving feast of appetizers, North Rustico’s own Olivia Blacquiere provided musical entertainment.
Olivia Blacquiere Performing at “Taste of North Rustico” PEI Fall Flavours 2017 Event
The main meats consisted of a wood-fired mixed grill featuring PEI beef and Heritage Breed Berkshire pork sausage served with potato bannock.
Grilling over a Wood Fire at “Taste of North Rustico” 2017
This was overseen by the event’s guest chefs Connie DeSousa (a Top Chef Canada finalist) and John Jackson, co-owners of the Charcut Roast House in Calgary, Alberta.
Guest Chefs Connie DeSousa and John Jacson, Co-owners of Charcut Roast House in Calgary, AB (“Taste of North Rustico” PEI 2017)
It took a good trailer of wood to get the grillin’ done!
Firing up the Grill at the “”Taste of North Rustico” EventSample of Grilled Beef and Pork at “Taste of North Rustico” 2017
Upstreet Craft Brewing representatives were on hand serving up some of their famous microbrewed beer as well as their brand new line of soda pop introduced in 2017 – they currently have three flavours available – Strawberry Rhubarb Basil, Apple Ginger Elderflower, and Malt Spice Cola.
Pouring a sample of Upstreet Brewing Company’s new soda – “Taste of North Rustico” 2017
And, for anyone with room left for dessert, the Blue Mussel Café delighted palates with chocolate bourbon mascarpone tartlets while the Yellow House served mini sugar pies.
Chocolate Bourbon Mascarpone Tartlets from the Blue Mussel Café – “Taste of North Rustico” 2017Tarte au Sucre (Sugar Pie) from The Yellow House – “Taste of North Rustico” 2017
Chef interaction is a big part of these types of culinary events. Unlike going to a typical restaurant where patrons would rarely, if ever, see the chef who prepared their meal, these culinary events are built around connection and direct communication with the chefs. Not only could patrons chat with the chefs at the various grazing stations but, during the evening, Chef Michael Smith hosted an engaging question and answer period with guest chefs Connie DeSouza and John Jackson.
Chef John Jackson (left), Chef Connie DeSousa (center), and Chef MIchael Smith (right) at “Taste of North Rustico” 2017
Folks were invited to ask them questions and some fun was had when they were asked to tell what their most embarrassing moments were as chefs and which beef they thought was best – PEI’s or Alberta’s. For the record, they capably and diplomatically handled that question very well!
Guest Chefs John Jackson and Connie DeSousa from Charcut Roast House in Calgary, AB, at “Taste of North Rustico” PEI 2017
A true North Rustico Kitchen Party would not be complete without some great local music. Brendon Peters and friends provided lively tunes mixed in with some north shore humour. Toes were tapping, hands were clapping, and those wooden spoons were put to good use.
Brendon Peters and Friends Performing at the Taste of North Rustico Kitchen Party (PEI Fall Flavours Festival 2017)
The carefully designed and executed menu for this event reflected authentic foods local to the North Rustico and surrounding areas and it capably achieved what it intended – it gave visitors a “Taste of North Rustico” foods, culture, and heritage.
The PEI Fall Flavours Festival has grown to be one of PEI’s most anticipated events that offer visitors the opportunity to discover and experience the vast spectrum of food produced on PEI as the culinary events take them right in to the heart of food source locales, like North Rustico.
As I mentioned earlier, some visitors return each year especially to attend several PEI Fall Flavours events. In fact, four of my tablemates at this event came from Regina, SK, and two of them have come to PEI for the past 10 years that Fall Flavours has existed. Something I have observed this year from attending several Fall Flavours events and talking with visitors is the far distance that people travel specifically for this Festival and how many of the events they attend, and how long they vacation on the Island as a result of the Festival. PEI has now earned its reputation as a fine authentic food destination that offers world class culinary experiences and events.
So, if you’re looking for taste bud tempting travel that will allow you to experience wonderful regional food specialities, musical culture, and a chance to explore our special little corner of the world, September is a great time to visit PEI. You’ll find endless opportunities to experience authentic local culture by indulging in our many fine foods and drinks, seeing spectacular scenery, meeting friendly and hospitable Islanders, and discovering talented local musicians.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
Every year we try to grow two or three new vegetables in our garden. Here, on PEI, we have a very short growing season and so, whatever we grow, must be suitable to that climate. One day, in late June, I was at John’s Greenhouses in Summerside and they had trays of very healthy looking celery starter plants. On a lark, I bought a tray of six plants and transplanted them. Never, in my wildest imagination, could I have contemplated how well they would grow! With leaves on stalks intact, they grew to be 30″ tall. The celery had a nice crisp bite to it but, seriously, how much celery could we eat raw?
CeleryCeleryCelery
I began thinking about what I could do with the celery and how I could process it into something else. Thus was born my recipe for Cream of Celery Soup which has now elevated itself to one of my favorite cream-based soups.
Cream of Celery Soup
I have made and tested this recipe several times (well, you know, we did have a lot of celery in the garden!), adjusting the ingredient amounts and perfecting the method. This process results in me publishing a recipe for a tasty soup I am delighted with. It also enables me to share my lessons learned and tips for successfully making this soup.
Ingredients
Use the freshest celery you can find for this recipe. Chop it finely because celery takes a long time to soften during cooking – the smaller the pieces, the faster it will cook. I use both onions and leeks in this recipe as they each contribute their own unique flavor to the soup. They may come from the same family but their unique flavour qualities add levels of complexity and depth to the celery soup. Always use freshly minced garlic in this recipe – it will have more flavour than a bottled version. Either chicken or vegetable stock may be used as a base in this soup. I typically use chicken stock.
To get that silky smooth texture for which great cream soups are known, use a combination of whole milk and cream (18% MF). Fat-reduced and skim milks do not do well in this soup. This soup can be made entirely with whole milk but using cream for a portion of the dairy content in the soup will yield a richer and smoother soup. Also, this soup will freeze well if whole milk and cream are used. In fact, I make this soup as part of my batch-cooking menu and freeze it in individual portions. It’s great for work lunches.
I add shredded cheddar cheese to this soup. Celery and cheese have long been great partners so why not pair them in a soup. I also add a couple of tablespoons of grated Parmesan cheese to the soup as well.
I love my herb garden and make good use of it. It’s important to choose herbs for this soup that will pair well with the other ingredients. I have chosen dill, parsley, and either rosemary or thyme. Only add these to the late stage reheating of the soup, after it has been puréed, and the milk and cream added. Softer stemmed herbs such as dill and parsley tend to wilt and become discolored if they are overcooked. While the more woody rosemary or thyme can withstand a bit more heat, I tend to add them all at the same time, near the end of the cooking process. The amount of seasoning is always a personal preference. My strategy in herb usage is that they should enhance, not overpower, the dish. I recommend using the amounts I have indicated in the recipe the first time you make the soup – the herb quantities indicated are considered modest amounts. Then, the next time you make the soup, adjust the quantities of the herbs according to your personal preference.
Method
Celery takes a long time to soften during cooking. Melt the butter in the saucepan and give the celery the benefit of a head start of about 5 minutes cooking before adding the onions, leeks, potato, and garlic. Cook the vegetables until they are softened – about 15 minutes. Then, add the thickener (regular or gluten-free flour) followed by the liquid stock (chicken or vegetable) and continue to cook the mixture for 30-35 minutes. The goal is to ensure the vegetables are thoroughly cooked and softened and that time has been allotted for the flavors to blend.
The mixture needs to be puréed until smooth, either in a blender or food processor or, alternatively, via an immersion blender. I typically use the blender for this and I let the soup cool for about 30-40 minutes or so before putting the hot mixture into the jar of the blender. I have learned the importance of blending part of the mixture first and then adding the remainder of the mixture while continuing to purée it as, otherwise, it is very difficult to get a smooth soup. Because celery has a “stringy” component to it and because, sometimes, no matter how much blending, there can always be little bits of the vegetables that have not puréed completely smooth, I recommend straining the puréed mixture through a medium mesh wire sieve into a clean stockpot to get rid of any unpuréed residue. This will result in a smoother textured soup.
Once the puréed mixture is transferred to a clean stock pot and the milk/cream blended in and heated, the cheeses and fresh herbs can be added.
Never boil a cream soup; instead, gently heat it just until the cheeses have melted.
Serving
This soup should be served hot. It can be garnished with croutons, slivered almonds, croutons, fresh herbs, or a sprig of celery leaves. Serve it in small quantities as a starter to a meal or in larger bowls as a tasty lunch or light supper. The soup is great served with homemade biscuits, rolls, or bread.
Making this cream-based soup is a great way to make use of fresh celery.
[Printable recipe follows at end of posting]
Cream of Celery Soup
Homemade Cream of Celery Soup
Ingredients:
¼ cup + 1 tbsp butter 8 oz celery, chopped fine (apx 2 cups) 2½ oz leek (white and green parts only), sliced thin (apx. 1 cup) 2 oz onion, finely chopped (apx. ½ cup) 4 oz potato, peeled and diced 3 cloves of garlic, minced 1/3 cup flour (to make it gluten-free, use 1/3 cup of 1-to-1 gluten-free flour)
2 cups warm chicken stock 2/3 cup whole milk 2/3 cup 18% cream Salt and pepper, to taste
Celery leaf, croutons, or slivered almonds for garnish (optional) Sprinkle of nutmeg for garnish (optional)
Method:
Melt butter in saucepan over medium heat. Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic. Cook until vegetables are soft, about 15 minutes, stirring often.
Sprinkle flour onto vegetables and stir for approximately 1 minute. Add chicken stock. Cover. Bring to a boil. Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching. Cool for 30-40 minutes. Remove bay leaf. Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth. Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.
Add milk, cream, salt, and pepper to the mixture. Heat over medium heat. Do not boil. Add the grated cheddar and parmesan cheeses along with the fresh herbs. Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.
Yield: 5 cups, approximately 4-5 servings (1 to 1¼ cup/serving)
Delicious homemade Cream of Celery Soup with layers of flavor. Perfect as a starter to a meal or for a light lunch or supper.
Ingredients
¼ cup + 1 tbsp butter
8 oz celery, chopped fine (apx 2 cups)
2½ oz leek (white and green parts only), sliced thin (apx. 1 cup)
2 oz onion, finely chopped (apx. ½ cup)
4 oz potato, peeled and diced
3 cloves of garlic, minced
1/3 cup flour (to make it gluten-free, use 1/3 cup of 1-to-1 gluten-free flour)
2 cups warm chicken stock
2/3 cup whole milk
2/3 cup 18% cream
Salt and pepper, to taste
1 cup grated cheddar cheese
2 tbsp finely grated Parmesan cheese
¾ tsp fresh dill, minced
1 tsp fresh parsley, finely chopped
¼ tsp thyme or rosemary, finely chopped
Celery leaf, croutons, or slivered almonds for garnish (optional)
Sprinkle of nutmeg for garnish (optional)
Instructions
Melt butter in saucepan over medium heat. Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic. Cook until vegetables are soft, about 15 minutes, stirring often.
Sprinkle flour onto vegetables and stir for approximately 1 minute. Add chicken stock. Cover. Bring to a boil. Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching. Cool for 30-40 minutes. Remove bay leaf. Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth. Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.
Add milk, cream, salt, and pepper to the mixture. Heat over medium heat. Do not boil. Add the grated cheddar and parmesan cheeses along with the fresh herbs. Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.
Each year, in September, Prince Edward Island celebrates its many fine local foods through a month-long culinary festival known as the PEI Fall Flavours Festival. The festival brings the hottest names in Canadian gastronomy to be guest hosts at various gourmand events held in iconic Island locations.
The celebrity chefs participate in the menu design and meal preparation that feature several of PEI’s local foods that come from the Island’s red fertile soil and rich marine waters that continue to make PEI a world-renowned food destination. Each September, more and more foodie tourists make PEI their vacation destination so they can explore and enjoy our food culture and see for themselves where our food comes from by visiting farming communities and fishing villages across our picturesque Island.
Chefs Michael Smith (l) and Paul Rogalski (r) Shuck Oysters at “Taste of Georgetown” Event
In early September 2017, Chefs Michael Smith (of Fireworks Restaurant in PEI) and Paul Rogalski (of Calgary’s Rouge Restaurant) teamed up to celebrate the authentic food culture and heritage of Georgetown, PEI, a small, rural town in the eastern part of the Island, about 40 minutes from the capital city of Charlottetown. In what I’d class as an intimate evening of dining in the town’s theatre, the King’s Playhouse, the culinary duo carefully planned a five-course dinner that showcased local chefs and restaurateurs and, of course, fine meat, seafood, and produce, local to the area. This was “A Taste of Georgetown”.
King’s Playhouse, Georgetown, PEI
Upon arrival at the King’s Playhouse, patrons were offered a complimentary glass of Rossignol wine. Rossignol Winery is PEI’s oldest winery and is located in Little Sands, near Murray River.
Serving Rossignol Wine
The option also existed to sample locally-brewed seasonal blueberry ale from Upstreet Craft Brewing in Charlottetown.
Sampling Blueberry Ale from Upstreet Brewing Company
And then…..the eating commenced with several appetizer stations both inside the theatre and in a tent adjacent to the Playhouse.
Chef, Amil Zavo, serving up Snow Crab Roulade
The Kings Playhouse Chef, Amil Zavo, served up Snow Crab Roulade stuffed with smoked mussels, roasted apples and cranberries, and garnished with cured herring roe, all served on a fennel crostini.
Snow Crab Roulade
As patrons sipped on their beverage of choice and sampled the Snow Crab Roulade, they stopped to watch local artist, Margaret Wailes, create a painting of a local rural scene. One lucky patron was the winner of the painting and went home with a lovely momento of the evening.
Artist, Margaret Wailes, create a painting of a local rural scene at “Taste of Georgetown” Event
To the music of local musician, Taylor Johnson, folks made their way to the tent in the AA MacDonald Memorial Gardens just outside the King’s Playhouse.
PEI Musician, Taylor Johnson, Entertains Patrons at “Taste of Georgetown” EventAA MacDonald Memorial Gardens, Georgetown, PEITent at Kings Playhouse for “A Taste of Georgetown” Culinary Event
Here, there were several activities underway that included demonstrations of lobster trap rigging and eel pot mending. It was also fun to pick out a starfish collection to take home from Tranquility Cove Adventures.
StarfishPEI guitarist and singer, Barry O’Brien, performs at “Taste of Georgetown” Event
Local guitarist and singer, Barry O’Brien, provided musical accompaniment while patrons checked out the shucking skills of Chef Michael Smith and Chef Paul Rogalski who were busy shucking “Brudenell Bully” oysters harvested from the waters in the Georgetown area.
Chefs Michael Smith and Paul Rogalski Shucking Oysters at “Taste of Georgetown” Event, PEI
Brudenell Bully Oysters from Georgetown, PEIChef Paul Rogalski shucks Brudenell Bully Oysters at Taste of Georgetown EventBrudenell Bully Oysters from Georgetown, PEIBrudenell Bully Oysters Served with Frozen Bloody Mary
The chefs kept their assistants on the hop making the tacos over an open fire and stuffing the mini tacos with the eel filling.
Eel TacosMaking Tacos at “Taste of Georgetown” event
Making Eel Tacos at “Taste of Georgetown” event
Eel Tacos
Tranquility Cove Adventures served fresh shucked bar clam hinges.
Clam Hinges
Those are some mighty big clams!
Clams
The MC for the dinner was Haley Zavo, Executive Director of the King’s Playhouse.
Taste of Georgetown 2017 Menu
The five-course dinner was a plated meal served at attractively set tables.
Taste of Georgetown Event 2017Taste of Georgetown Event 2017
To stimulate the appetite, Eden’s Gate Restaurant prepared the amuse-bouche of a seared scallop with lime aioli on micro greens.
Amuse-bouche: Seared scallop with lime aioli
This was followed by two starters, the first being a chunky home-made seafood chowder and biscuit from the Georgetown Historic Inn, just a stone’s throw from the Kings Playhouse.
Seafood Chowder
The second starter was a salad with greens, smoked Island trout, diced oranges, almonds, pickled red capers, and goat cheese with a citrus poppy seed dressing, prepared by Eden’s Gate Restaurant.
Salad with Smoked Island Trout
The main course, inspired and prepared by guest chef, Paul Rogalski, was chargrilled beef petite filet served with baby PEI potatoes and cauliflower sauce.
Chargrilled beef petite filet served with baby PEI potatoes and cauliflower sauce
The Georgetown Historic Inn and Eden’s Gate Restaurant teamed up to prepare the evening’s dessert finale – PEI blueberry cobbler served with vanilla ice cream and an apple rosette in a puff pastry drizzled with PEI Strait Rum and butter sauce.
Blueberry Cobbler
Because this was a small dinner for about 80, it offered more direct interaction between patrons and both the celebrity chefs and local chefs who were involved with the meal preparation. Each of the participating chefs/restaurateurs was invited to explain the dish he or she was preparing and from where the ingredients were locally sourced.
Chef from Eden’s Gate explains ingredients in salad
There were lots of opportunities to pose questions of the guest chefs, both of whom were very obliging in their responses. There was certainly no problem to see how passionate Chef Michael and Chef Paul are about their chosen vocation and of how important it is for them to source fresh, quality ingredients from local food producers, fishers, and farmers.
“Treble with Girls” quartet entertaining at “Taste of Georgetown” Event 2017
“Treble with Girls”, a quartet of local talented musicians (left to right: Jolee Patkai, Maxine MacLennan, Sheila MacKenzie, and Norman Stewart) provided lively toe-tapping music throughout the evening, alternating with the accomplished pianist, Max Keenlyside, on piano.
Pianist Max Keenlyside entertains at “Taste of Georgetown” event 2017
“Taste of Georgetown” was one of three new Fall Flavours Festival culinary events introduced in 2017 (the other two are Taste of Tyne Valley and Taste of North Rustico – Rustico Kitchen Party). The intent is that the events draw people to smaller local communities across the Island where they can discover all that makes PEI unique – the food, producers, landscapes, and the local people, particularly those involved in the food and music scene.
Because these culinary events tend to draw people who are already passionate about food, the PEI Fall Flavours Festival events are prime opportunities for the many local food and beverage producers and chefs to showcase their products, culinary skills, talents, and passion for authentic regional food to foodies. Of course, it’s also a great way to introduce visitors to PEI to the vast spectrum of food and beverages available on the Island.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
In the small rural community of Wheatley River, not far from Hunter River in central PEI, the Island Honey Wine Company meadery produces unique wines made with fermented honey, otherwise known as “mead”.
Island Honey Wine Company, Wheatley River, PEI, Canada
Charles and Laura Lipnicki opened the doors to their meadery on July 7, 2017. The couple had vacationed on the Island a few years earlier, fell in love with it and its people, and decided they wanted to become Islanders too, so five years ago, they moved to PEI, first to North Rustico then later settling on to the farm in Wheatley River.
Charles and Laura Lipnicki, Owners of Island Honey Wine Company, Wheatley River, PEI, Canada
Charles had been making wine as a hobby for 25 years and always had a fascination with yeast. Laura has a love of lavender and, having seen fields of lavender in Provence, wanted to have her own lavender field. Opportunity presented itself for location amidst the gentle rolling hills in Wheatley River and Laura now has that beautiful field of 1500 lavender plants and Charles has a new career in winemaking which, interestingly enough, merges with the lavender from the couple’s field, wildflowers, and fruits grown on the farm.
Section of the Lavender Field in Bloom at Island Honey Wine Company, Wheatley River, PEI (Photo Submitted by Island Honey Wine Company)
In addition to the meadery itself, the couple operates a small certified organic farm called “La Serena” where they have six acres of fruit production that include hascaps, elderberries, and apples and they also raise some sheep, hens, and ducks.
The “grasscutting crew” at La Serena farm, home of the Island Honey Wine Company, Wheatley River, PEI
Charles says he started the meadery because he likes making “a value-added product that originates with products produced on the farm, products like honey, lavender, and fruits such as haskaps”.
Fermentation Tank at Island Honey Wine Company, Wheatley River, PEI
Now, I have to be honest, I wasn’t sure what to expect in terms of flavor of mead. I say this because, several years ago, I was served a glass of mead in a castle in Ireland and, well, the drink was not to my liking. However, I went on my visit to Island Honey Wine meadery with an open mind and I was more than pleasantly surprised. The honey wine from the Island meadery is quite lovely.
Island Honey Wine Company’s Wildflower Honey Mead
The Island Honey Wine Company is currently producing four different kinds of meads for sale – lavender, wildflower, haskap, and nectar sweet dessert wine. The products are presently sold only onsite at the meadery but Charles says they will soon be carried by the PEI Liquor Commission in their retail outlets.
Island Honey Wine Company’s Wildflower Honey Mead
Of the four meads, I asked Charles which is the most popular. He says the Wildflower mead is most popular and he believes this is because a glass of this mead takes one on a journey as flavor notes can be found in each taste based on the many different wildflowers the honeybees have visited which transfers into the flavor of the honey they produce. The wildflower wine is the most food-friendly and versatile of the three meads and I’ll talk a bit more about what that means later.
The quality of the mead produced at the Island Honey Wine Company has recently been validated through the winning of medals at an International Wine competition in Virginia especially for non-grape wines. The Nectar Sweet wine, with its sweet and lingering taste, secured a silver medal both the Wildflower and Haskap wines attained bronze medals. I think, once you sample their honey-based wines, you’ll understand why the wines have garnered these awards.
Honey
Honey, a fermentable sugar, is the base for all the meads and only raw honey is used. While the meadery has some beehives on the farm, they don’t have enough for adequate supply for the mead making. Therefore, they source honey from other local producers. Most of the honey wine is produced in the winter months. According to Charles, the process for making honey-based mead is not a lot different from making traditional grape-based wines and the honey mead will take about 2½ – 3 months fermentation.
Stainless Steel Fermentation Tanks
Charles says one of his greatest satisfactions of making mead is seeing how people enjoy something that started just as an idea and that turned into a liquid to be enjoyed. Each of the honey wines has its own benefits and uses for certain times and, as Charles says, “each one is a snapshot in time and place with regards to honey because of the different flowers the bees visit“.
“each one is a snapshot in time and place with regards to honey because of the different flowers the bees visit”
I asked Charles to tell me how he would suggest pairing the three meads with foods. Here are his recommendations:
Wildflower – With the broadest notes, this is the most food-friendly of the three meads. Pair this honey wine with poultry dishes, cheese, with desserts such as apple pie, or enjoy as a sipping wine after a day at the beach.
Wildflower Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, CanadaLavender
Lavender – This one-of-a-kind mead lends itself to saltier foods. This honey wine is a lovely accompaniment to PEI lobster, brook trout, sharp cheeses, and desserts like walnut baklava. It also pairs particularly well with charcuterie trays. Charles says this is a unique and intimate wine reminiscent of the intimate relationship the bees share with the lavender flowers. This is a versatile wine to be shared with good company or simply enjoyed solo with a good book.
Lavender Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, CanadaLavender Honey Mead (Photo Submitted by Island Honey Wine Company)
Nectar Sweet – Classed as a dessert wine, Nectar Sweet pairs well with Brie cheese, dairy desserts like cheesecakes, crème brulée, and German chocolate cakes and caramel desserts.
Nectar Sweet Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, Canada
You will also find some local artwork in the meadery’s tasting room along with several lavender products including locally-made lavender shortbread, soap, and similar items.
Inside the Tasting Room and Retail Shop at the Island Honey Wine Company, Wheatley River, PEILavender ShortbreadHomemade Soaps from the Island Honey Wine Company, Wheatley River, PEI, Canada
Product tasting is available onsite in the newly-constructed meadery. The wooden tasting bar is made from repurposed wood that came from one of the large old elm trees that had to be removed from the city of Charlottetown.
Charles Lipnicki pours a sample of one of his honey meads made at Island Honey Wine Company in Wheatley River, PEI
The Island Honey Wine Company’s meadery is located at 820 Millboro Road in Wheatley River, in central PEI. For hours of operation and more information, visit their website at https://www.islandhoneywine.ca/
I love my herb garden and being able to snip fresh herbs whenever I need them. I miss them in the winter. One way that I preserve some of my summer herbs for use throughout the rest of the year is to freeze them in olive oil in ice cube trays making what I call “herb cubes”.
Frozen Herb Cubes
There is no recipe as such for these herb cubes. I simply go out to my herb garden and snip bunches of whatever herbs I have – basil, oregano, dill, parsley, chives, tarragon, sage, rosemary, and so forth.
Fresh Herbs
You can, of course, make the cubes with all one kind of herb or any combination you like. Make sure you strip the leaves from any stems that are hard, like thyme and rosemary, for example.
Fresh Herbs
All I do is bunch together the herbs on a cutting board and chop them relatively finely.
Chopped Herbs
I line the ice cube trays with plastic wrap for two reasons. First, I don’t want my trays left smelling like herbs – herb-flavored ice cubes don’t work in every beverage! Second, it’s easy to pull the ends of the wrap up and lift the cubes out of the tray. For these, I’m using a slightly deeper-than-normal ice cube tray because I want the cube capacity to be a good tablespoon size.
To make the cubes, simply push the plastic wrap down into the cube cavities and start stuffing the individual cubes with chopped herbs.
Chopped Herbs for Herb Cubes
Pour olive oil into each cube, filling to just below the top level of each cube.
Pouring Olive Oil into Herb Cubes
Let the herb cubes sit at room temperature for 15-20 minutes to allow the olive oil to settle and distribute itself among the herbs. Top up the oil in each cube if it has sunk down and then place the trays in the freezer for 24 hours.
Herb Cubes
Remove the frozen herb cubes from the trays by lifting out the plastic wrap liner, peeling off the herb cubes. Then, transfer the cubes to an airtight freezer container, separating each cube with a small piece of wax paper so they don’t freeze together, making them difficult to separate.
Frozen Herb Cubes
I use these herb cubes for stir fries and for sautéing aromatics for soups and casseroles — each cube provides the sautéing oil for the garlic, onions, and vegetables and the herbs provide wonderful seasoning. Simply toss the cube into a saucepan, frypan, or wok and melt it over medium heat and you are good to go!
Melting Frozen Herb Cube
So, if you have excess herbs in the garden, this is an easy way to carry them over for winter use.
Well, what’s a potato farmer on Canada’s Food Island to do if he has a big warehouse empty and waiting for this fall’s crop to be dug from the rich red soil of Prince Edward Island? Might as well have a party in that warehouse and may as well include a couple of hundred people and a celebrity chef too!
That’s exactly what potato producer, Alex Docherty of Sherwood Produce Inc., did on September 8, 2017, when he provided the host location for a big potato-themed kitchen-style party. For anyone who wanted to hobnob with a culinary celebrity, chow down on some good PEI food, and enjoy some fine traditional PEI music, this event offered the perfect way to indulge all three.
Dinner in the Warehouse
Toes, Taps, and Taters is an annual event that is part of the PEI Fall Flavours Culinary Festival. I had attended this event in 2013 when it was held in the Potato Museum in O’Leary and it was a rollicking good time (click here for the link to that story). This year, the location changed to a potato warehouse in Canoe Cove on the Island’s South Shore, about a 20-25 minute drive from Charlottetown and organizers pulled out all the stops! Toes, Taps, and Taters is a signature event of the Festival which means that a celebrity chef is in the house as guest host; this year, that was Chef Chuck Hughes who is quite the character! There is never a dull moment when Chef Chuck is at a culinary event!
Chef Chuck Hughes
I arrived at the location around 5:15pm on a beautiful, sunny September evening, one of those late summer days that is just made for a fun party with outside activities. As folks arrived, they were greeted with the evocative skirl of bagpipes from a lone piper just up the hill from the warehouse.
Piper at Toes, Taps, and Taters – PEI Fall Flavours 2017
Of course, Tate, the PEI potato mascot, was on hand and loved to have his photo taken.
Tate – The mascot for the PEI Potato Industry
Anyone wishing to go and experience digging his or her own potatoes was welcome to board the haywagon and go for a hayride to the potato field.
Off to the Field to Dig Potatoes!
Take a gander at the size of that little tractor!
Hayride to the Potato Field
Just at the entrance to the warehouse, well-known local chef and cheesemaker, Jeff McCourt from Glasgow Glen Farm, was cooking up a storm and the scent of food cooking over an open fire was an automatic draw to see what he was up to. He brought along some of the Gouda cheese he makes and tantalized taste buds with his Island-style Raclette.
Island-style Raclette
Raclette, of Swiss-German origins, involves heating cheese over an open fire then scraping it with a knife over cooked (usually boiled) potatoes. Well, you had me at melted gouda! And, those sweet little multi-colored PEI baby potatoes!
PEI Baby Potatoes
That’s a gooda Gouda!
Raclette in the making
The potatoes were cooked in cast iron pots over free-standing burning logs and the cheese was carefully melted over similar log fires under the watchful eye of Chef Jeff.
Cooking Potatoes Over an Log Fire
Part of the experience of attending culinary events is to see and learn different ways of cooking and experience traditional foods like potato and cheese turned into a different form.
Chef Jeff McCourt melts Gouda cheese over open fire for Raclette
Why does food cooked outdoors always seem to smell and taste sooooo good?
Oyster Bay Bubbly
Upon entering the warehouse, diners were greeted with a glass of Oyster Bay bubbly. They also had the opportunity to sample blueberry ale brewed by Upstreet Craft Brewing of Charlottetown.
Upstreet Craft Brewing’s Blueberry Ale
Several stations with hors d’oeuvres were set up and folks moved around the stations at their leisure.
Toes, Taps, and Taters Reception (2017)
Potatoes, of course, featured prominently in most of the hors d’oeuvres starting with Russet Potato Risotto Style.
Russet Potato Risotto with Aged Island Gouda and Pickled Red Onion
These two guys were kept busy preparing the tasty Risotta!
Making Russet Potato Risotto
With hand pies being a trendy item, the Bacon-Leek Potato Hand Pies served with sour cream and chives proved to be a popular stop on the hors d’oeuvres circuit.
Bacon-Leek Potato Hand Pies served with sour cream and chives
There were, of course, lots of options to try from the PEI charcuterie table.
PEI Charcuterie Table
Zillions of fries are made each year from PEI potatoes so, naturally, French Fries would have to factor in somewhere during the event. Islanders love their mussels and their fries so Chef Irwin MacKinnon (pictured below) combined the two and served the mussels with roasted garlic aioli. At this point, little did I know that this guy was also in charge of catering the main meal, too!
Chef Irwin MacKinnon serves up Mussels and Fries with Roasted Garlic Aioli
Yes, these Moules Frites were “right some good”!
Moules Frites (Mussels with Fries)
There can’t be a good party on PEI without great music and Sheila MacKenzie on fiddle and Norman Stewart on guitar provided lively toe-tapping music throughout the reception preceding the dinner. It was traditional PEI ceilidh style music.
Entertainers Sheila MacKenzie (fiddle) and Norman Stewart (guitar)
They were also joined by two very talented and energetic step dancers, Alanna and Shelby Dalziel.
Entertainers Sheila MacKenzie (fiddle) and Norman Stewart (guitar) with step dancers Alanna and Shelby Dalziel
Rob Barry proved to be an entertaining MC and he and Chef Chuck Hughes kept the evening lively with lots of banter and audience engagement.
Celebrity Chef Chuck Hughes (left) and MC Rob Barry (right) at Toes, Taps & Taters PEI Fall Flavours Culinary Festival Event (2017)
Part of the evening included the swearing in of everyone in attendance as honorary Islanders for the evening which involved the citing of the Potato Oath and, of course, a little swig of, umm, perhaps potato vodka, to make it official. This was followed by a rousing chorus of Stompin’ Tom’s “Bud the Spud”.
Potato Oath
Part of the warehouse was transformed into a large country dining room with tables attractively set with red and white checkered tablecloths.
Toes, Taps, and Taters Dinner – PEI Fall Flavours Culinary Festival 2017, Canoe Cove
Creative centerpieces were mason jars filled with multi-colored baby PEI potatoes and mini lights.
PEI Baby Potatoes Light up the Tables
Here’s a closer look at one of the tables.
Close-up of one of the tables at Toes, Taps, and Taters Dinner, Canoe Cove, PEI (2017)
Can you imagine that this was all taking place in a huge potato warehouse in which, up to three weeks previous, had tons of potatoes in it? It’s true.
Toes, Taps, and Taters Dinner 2017Placesetting at Toes, Taps, and Taters Dinner 2017
And, here was the menu:
Menu for 2017 Toes, Taps, and Taters Dinner
As you might guess, the dinner was a potato feast and potato was featured in each of the courses starting with the appetizer which was a delectable salmon-haddock potato fish cake that was served with marinated Island Blue Mussel salad and lemon caper dill. This was plated very attractively. (Apologies for the quality of these photos as they don’t do the meal justice but this was all taking place inside a huge cavernous warehouse that was eating up the light so studio quality photography wasn’t an option. Hopefully, though, the photos will give readers a ‘flavour’ for the menu items.)
Appetizer – Salmon Haddock Potato Fish Cake, Marinated Island Blue Mussel Salad, Lemon Caper Dill (Toes, Taps, and Taters Dinner 2017)
The main course consisted of slow-roasted certified Island beef prime rib cooked to perfection and served with red wine Rosemary jus, beef drippings Yorkshire pudding, roasted garlic-horseradish whipped PEI potatoes, sweet pea purée, roasted squash stuffed with seasonal vegetables. This was a potato and beef lover’s dream meal!
PEI Prime Rib, Yorkshire Pudding, Whipped PEI Potatoes, Sweet Pea Purée, and Seasonal Vegetables Stuffed in Roasted Squash (Toes, Taps, and Taters Dinner 2017)PEI Prime Rib, Yorkshire Pudding, Whipped PEI Potatoes, Sweet Pea Purée, and Seasonal Vegetables Stuffed in Roasted Squash (Toes, Taps, and Taters Dinner 2017)
And, for dessert, a delectable wild blueberry cobbler was served in a mason jar and garnished with a chocolate-dipped potato chip and whipped cream. Yes, even the dessert had potato in it!
Blueberry Cobbler with Chocolate Dipped Potato Chip and Whipped Cream (Toes, Taps, and Taters Dinner 2017)
Now, you might wonder how such an elaborate meal could be served in a potato warehouse for some 200 people. Well, Chef Irwin MacKinnon from Papa Joe’s Restaurant in Charlottetown was in charge of the meal preparation and the mobile kitchen in the photo below is the one he brought into the warehouse to use for the meal preparation.
PEI Chef, Irwin MacKinnon, Caterer to the 2017 Toes, Taps, and Taters Dinner in Canoe Cove, PEI
Can you imagine the amount of organization and coordination that would have been involved to prepare and serve this meal and it was all done in a trailer/mobile kitchen inside a potato warehouse!
Behind the Scenes at Toes, Taps, and Taters Dinner 2017Behind the Scenes at Toes, Taps, and Taters Dinner 2017
The evening ended with a performance by Trinity Bradshaw, an up and coming country music artist from Summerside, PEI.
Islander and Upcoming Country Music Artist, Trinity Bradshaw, Performs at the 2017 Toes, Taps, and Taters Dinner in Canoe Cove, PEI
This event was the full-meal deal – great food and entertainment. It was very well coordinated and the attention to detail by organizers and chefs ensured this was a first-rate event. The passion and pride of the PEI potato farming community was displayed at every turn.
Toes, Taps, and Taters Dinner in Canoe Cove, PEI (2017)
I have always said two of the best ways to experience the culture of a place are to check out the local food and regional music. Visitors can learn a lot about a place through the food a place produces and the genres that form the local music scene. There were a large number of visitors from off-Island who sought out this event with the farthest coming from Belgium. Some attendees schedule their entire vacations around the festival and return year after year. In fact, at my table, there were new visitors from Ontario and repeat visitors from Western Canada and this was their fourth year coming for the Fall Flavours Festival. This year they attended three culinary events, including the popular Lobster on the Beach event for their third time. A testament to the calibre of the PEI Fall Flavours events that showcase the wonderful food of this very special food island on Canada’s east coast.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
Salads are a big part of our diet, especially in the summer and early fall when we eat from our garden and, this year, my go-to recipe has been this delicious Mango Salad Dressing which, I must admit, I eat like candy! It is lusciously smooth, bright colored, and has a lovely flavor that complements many different kinds of salads.
Mango Salad Dressing
Mango Salad Dressing is very easy to make, especially if you have a blender as all the ingredients get puréed. A little sweet with a little citrus tang would be how I would describe this yummy dressing.
This bright yellow attractive dressing works well on a traditional garden salad.
Mango Salad Dressing
The appetizing Mango Salad Dressing is especially good on salads where cold chicken or turkey slices and quinoa or rice are added.
Mango Salad Dressing on Chicken and Quinoa Salad
It’s also tasty on salads that have a mix of both fruits and vegetables.
Mango Dressing
And, because of its showy color (as well as its taste, of course!), it is a lovely complement to a stylized starter salad such as the roasted beet and feta cheese salad shown in the photo below. It has a somewhat thick consistency so stays in place when applied to a salad or plate. It adds spectacular color (and flavor) to many different salad combinations.
Beet and Feta Salad with Mango Salad Dressing
A little tropical, a little citrusy, a little sweet, and just a little spicy depending on how much garlic and what combination of fresh herbs are used, this colorful Mango Salad Dressing is a versatile addition to have in your repertoire of salad dressings.
Mango Salad Dressing
[Printable recipe follows at end of posting]
Mango Salad Dressing
Ingredients:
1 cup diced mango (about ¾ of a mango) 1 tbsp + 1 tsp white wine vinegar or sherry vinegar ¼ cup orange juice ½ tbsp lime juice 2 tsp honey 2-3 cloves of garlic, minced 2 tbsp red onion, finely chopped 2 tsp Dijon mustard ½ tsp fresh parsley, finely chopped ½ tsp fresh dill, finely chopped 1 tsp fresh cilantro, finely chopped 1/3 cup olive oil Salt and pepper, to taste
Method:
Place mango and vinegar, along with orange and lime juices, in blender. Purée until smooth. Add honey, garlic, red onion, mustard, and fresh herbs and pulse until mixture is just blended. With blender running, slowly add the olive oil in steady stream. Season with salt and pepper to taste. Transfer salad dressing to serving vessel if using immediately or, for later use, to a bottle with airtight cap. Refrigerate for up to 4 days. Serve chilled.
A delicious easy-to-make dressing for salads. As tasty as it is showy, this mango dressing is a little sweet and a little citrusy. Perfect complement to many salad variations.
Ingredients
1 cup diced mango (about ¾ of a mango)
1 tbsp + 1 tsp white wine vinegar or sherry vinegar
¼ cup orange juice
½ tbsp lime juice
2 tsp honey
2-3 cloves of garlic, minced
2 tbsp red onion, finely chopped
2 tsp Dijon mustard
½ tsp fresh parsley, finely chopped
½ tsp fresh dill, finely chopped
1 tsp fresh cilantro, finely chopped
1/3 cup olive oil
Salt and pepper, to taste
Instructions
Place mango and vinegar, along with orange and lime juices, in blender. Purée until smooth. Add honey, garlic, red onion, mustard, and fresh herbs and pulse until mixture is just blended. With blender running, slowly add the olive oil in steady stream. Season with salt and pepper to taste. Transfer salad dressing to serving vessel if using immediately or, for later use, to a bottle with airtight cap. Refrigerate for up to 4 days. Serve chilled.
I love setting beautiful tables and making them season-friendly. In our all-too-short summer season here on Prince Edward Island, I like to use fresh locally-grown flowers whenever I can. With beautiful pink flowers like those in the photo below, it’s easy to set a pretty alfresco dining table.
Multiple Floral Arrangements in Tablescape
I have a collection of white milk glass and like its clean look. I find it transitions well to any season and any color of flowers. One of the biggest advantages I find to using the white vases is that they conceal the stems and make a cleaner-looking tabletop. When I add to my collection, I try to find pieces of the milk glass that are different shapes and sizes and, when using them in a tablesetting, I use varying sizes and shapes to add more interest to the tablescape. Taller vases add a dramatic effect and “lift” to the tabletop. Just make sure that they and the flowers are not so tall as to block guests’ views of each other as this makes tabletop conversation more difficult and gives an obstructive ambiance to the setting.
Multiple Vases in Floral Arrangement
This setting lends itself well to the use of my vintage Grindley (England) Cream Petal dinnerware in the apple blossom pattern.
“Pretty in Pink” Summer Tablesetting (Grindley Cream Petal dinnerware)
When I am setting a table, I first decide on whether it will be a casual, informal, or formal setting. Then, I choose my dinnerware accordingly and then select linens, flowers, vases, and glassware that will complement the dishes. Pink was an obvious theme color for this setting and was derived from the pink pattern on the dinnerware.
“Pretty in Pink” Summer Tablesetting
In this case, I chose a small-checked pink tablecloth and simple ivory-colored napkins to match the off-white color in the dinnerware’s background. Because I am using a collection of vases on the table, I need to use table linens that are fairly solid in color so they don’t distract the eye and create a chaotic look. The checks in this tablecloth were sufficiently small that they work. And, of course, it goes without saying that, regardless how casual or formal the event, the tablecloth must be ironed and all creases from any folds removed. It’s a sign of a well-set and dressed table when the linens are pressed and wrinkle-free. A casual style tablesetting does not extend to the point that the host/hostess has not taken the time to properly prepare the linens.
When using patterned dinnerware and you want to show off the pattern, choose plain colored napkins and a napkin fold that is placed on the table rather than on the plate covering up the dinnerware pattern. The napkins on this table have an embossed pattern which adds a level of texture to the table. To keep tablesettings simple for a casual dinner, use a basic napkin fold and position it under the fork(s). If you aren’t adept with fancy napkin folding, this is the easiest fold to do and it is always classy and always in style.
“Pretty in Pink” Summer Tablesetting
When using multiple bouquets as a tablescape, it’s best that they be in odd number format, versus even, as this is more aesthetically pleasing to the eye. It’s also preferable to vary the height and size of the vases as this adds interest to the setting. The great thing about using individual vases is that they can be configured in any format on the table – i.e., spread out the length of the table as I have done here, clustered altogether in the table’s center, or they can be clustered into small individual groupings here and there along the center of the table. If spreading the vases out, I recommend placing them in an “S” shape, as shown in the photo below, to make the arrangement more interesting.
Multiple Vases in “S” Pattern in Table Center
The main thing to keep in mind with this type of arrangement is not to overfill the vases with flowers, trying to create an entire full bouquet in each. Keep it simple and casual by placing only one or two stems and perhaps a bit of greenery in some (but not nesssarily all) of the vases and varying the size and variety of the flowers used.
Simplistic Floral Arrangements
In this arrangement, I have chosen, among others, Sweet William, Sweet Peas, Estoma Lisianthia, and cress, varying the size, shape, and color intensity of the flowers chosen. The colors range from soft white to pale pink to medium-deep pink. By keeping the colors in the same palette and varying the color intensity just a little, it is less chaotic and more calming to the eye. The use of vivid colors on this tabletop would have provided too much contrast and taken away from the dinnerware. A tip to keep in mind when selecting flowers to use as single stems in vases is to ensure they have strong enough stems to stand on their own without drooping over giving the impression that they are wilting on the table.
My choice of floral varieties was deliberate because I wanted them to be the varieties that would suit vintage dishes and the flowers chosen are all ones that would have been found in old English-style gardens from long ago. All flowers came from Island Meadow Farm in York, PEI. Owner, Barb Jewell, grows the most amazing array of beautiful flowers and I love to pay her a visit to find some wonderful flowers for my tablesettings. You can check out her website here. She is the florist of choice on PEI for many brides for their summer weddings and I have seen photos of weddings in which brides carried stunning bouquets that came out of Barb’s small flower shop.
You can also check out this link to another, more formal tablesetting, I did using this Cream Petal dinnerware and beautiful flowers from Island Meadow Farm.
“Sweet William”“Estoma Lisianthia”“Sweet Peas”
When constructing a casual tablesetting, don’t hesitate to use mixed glassware as not everything has to be perfectly matched. Here, I have used my vintage water and wine glasses and they are not a matched set. Because the dinnerware is vintage, I have chosen to use similar style glassware as opposed to sleek, contemporary stemware. Of course, the more cuts in the glass, the more sparkle and life that natural sunlight will add to the table.
Mixed vintage glassware works in casual tablesettings
As you can see from the photo below, this setting was for an alfresco dinner held on a beautiful summer day.
“Pretty in Pink” Summer Tablesetting
Even for casual tablesettings, I tend to arrange the placesettings that reflect the order of the meal to be had. Here, the placement of the salad plate on top of the dinner plate and the addition of two forks, suggests a starter salad will precede the dinner. While it is not necessary to place the plates on the table if the meal will be plated from the kitchen, doing so sets a pretty and inviting table as guests arrive. Without the plates, I would find the placesettings to be missing something.
We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods. What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for deli-style gluten-free beet muffins which are moist and packed full of wonderful flavor. This is definitely in the category of “don’t knock it till you’ve tried it“!
Beets
Our garden did extremely well this year and our beets, in particular, grew very well….to the point that we had way more than what we could eat fresh or pickled. I am always looking to add new gluten-free muffins to my recipe repertoire so, with an abundance of beets available, I figured this was a good time to experiment with them and I am very pleased with the results. These deli-style gluten-free beet muffins have undergone several testings, in different ovens, and have produced consistently good results to the point that I am ready to publish my recipe here on my website.
Gluten-Free Beet Muffin
For those of you who follow a gluten-free diet, you are likely aware that it is often difficult to get good quality baked goods that reasonably replicate gluten baked goods and that are appetizing and tasty. I have been doing a lot of experimenting with gluten-free recipe creation over the past while and am having very good results, particularly with muffins. I love a muffin for coffeebreak at work every day and I absolutely detest any muffin with a flat top! I expect my muffins to resemble deli-style muffins – those that are beautifully raised, with the dome top, and are a reasonably good sized muffin.
Gluten-free Beet Muffins
In order to get that deli-style muffin, I have learned that gluten-free muffins take more leavening. This is probably due to the properties in the gluten-free flours and they obviously must take more leavening. I find some gluten-free flours produce baked goods that have a “gritty” texture to them while others will result in a “gummy” textured product, and still others can have an offputting taste that is just not very appetizing. I have come up with a flour mixture blend that alleviates these issues and I attribute a lot of that to my use of small amounts of almond and coconut flours in my baked products. These flours cannot be used cup-for-cup substitutions for all-purpose flours because they react to liquid differently and, hence, the use of them in any quantity requires modifications to the liquid content in a recipe. However, small amounts of them can be used and I find they do enhance both the texture and certainly the flavor of baked goods like cookies and muffins.
Gluten-free Beet Muffin
The other thing I have learned about gluten-free baking is that the addition of several flavor enhancers greatly improves the flavor of the baked product. This is where the use of yogurt, vegetables (such as beets), maple syrup, cocoa, and so forth come in. For this beet muffin recipe, I use a thick Mediterranean-style/Greek yogurt. Many recipes will call for the use of plain yogurt and that certainly works in this muffin recipe. However, I have also tested it with coconut and lavender (yes, lavender!) flavored yogurts and both are very good in these muffins. Don’t substitute regular yogurt for the thick Mediterranean-style yogurt in this recipe as the regular yogurt will be too watery and will change the ratio of wet-to-dry ingredients in the muffins.
For this recipe, I incorporate beets in two ways – as a purée and in shredded form. The purée should be of the consistency of applesauce or baby food and should look like this.
Beet Purée
A small food processor or blender works well for the purée but I often use my immersion blender. If the beets are soft enough, the immersion blender will work. I use my tall 2-cup measuring cup when using the immersion blender to purée these beets as it contains any splatters – you really do see how red beets can be if you find splatters on the wall!
To shred the remaining beet(s) required for the recipe, I use a simple shredder like the one shown in the photo below. As you can see, the beets are shredded rather coarsely.
Shredded Cooked Beets
Some recipes call for shredded uncooked beets to be used in muffins; however, these muffins only take about 20 minutes to bake and, since beets are firm and take a while to cook I find, to ensure the beets are cooked in the muffins, I have better success using cooked beets in this recipe. Both the beet purée and shredded beets give these muffins flavor and moisture.
Gluten-free Beet Muffins
I love chocolate so have incorporated some cocoa and chocolate chips into the muffins as both add lovely flavor to the baked product.
While I cook the beets especially for these muffins, if you happen to have cooked too many beets for another purpose, these muffins would be a good way to use the left-over beets. Three-quarters of a pound of beets (weighed after leaves removed) are required for this recipe. The ones in the photo below are from our garden so, as you can see, they are of varying sizes! Just know that the bigger beet is going to take longer to cook to fork-tender state. Don’t split the beets before they are cooked as they will bleed and their goodness will be poured down the drain.
Beets
As always, make sure that all the ingredients called for in the recipe are gluten free.
Gluten-free Beet Muffins
These are great muffins to make in the summer and fall when you have fresh beets in the garden or can access them at local farmers markets or roadside farm market stands. These muffins freeze well.
[Printable recipe follows at end of posting]
Gluten-Free Beet Muffins
Ingredients:
¾ lb beets
1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour) 1/3 cup gluten-free oat flour ¼ cup almond flour ¼ cup coconut flour 2 tbsp arrowroot starch 1¼ tsp xanthan gum ¼ cup gluten-free small flake rolled oats 5½ tsp baking powder ½ tsp baking soda ½ tsp salt 2 tbsp ground chia seeds 1/3 cup cocoa Scant 2/3 cup brown sugar, lightly packed ¾ tsp cinnamon
2 extra-large eggs, room temperature, lightly beaten ½ cup almond milk or whole milk ¼ cup coconut oil, melted and cooled 1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor) 4 oz beet purée (see method below) 2 tbsp maple syrup 1½ tsp vanilla ½ cup shredded cooked beets
½ cup chocolate chips (optional)
Method:
Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender. Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.
Preheat oven to 450°F.
Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.
In large bowl, combine the dry ingredients by whisking very well. Make a well in the middle of the dry ingredients and set aside.
In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.
Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.
Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
Transfer muffins to oven and immediately reduce heat to 400°F. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
4 oz beet purée (see method below)
2 tbsp maple syrup
1½ tsp vanilla
½ cup shredded cooked beets
½ cup chocolate chips (optional)
Instructions
Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender. Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.
Preheat oven to 450°F.
Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.
In large bowl, combine the dry ingredients by whisking very well. Make a well in the middle of the dry ingredients and set aside.
In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.
Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.
Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
Transfer muffins to oven and immediately reduce heat to 400°F. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
For as long as I can remember, peach marmalade has been part of our family’s pantry of preserves. As a small child, I remember the yearly ritual of my great grandmother (who we always knew as “Gram”) making peach marmalade. And a ritual it was.
Peaches
The Ontario baskets of peaches were highly anticipated each August and we would pick up a basket for Gram, carefully inspecting each peach to ensure it was free of blemishes (lest we hear about it) and ensuring we had one of the large baskets with just the right amount of peaches in it. We would hunt down the best orange we could find (it had to be juicy and, at that time, that was hard to find in August when oranges were out of season), and a small bottle of red maraschino cherries. We would ensure Gram had all the supplies and she would carefully and tediously get the pulp prepared for the revered peach marmalade. Then, the following day, she and my grandmother would spend the day together making this special marmalade, slowly cooking and gently stirring it over the wood stove. I think my great grandmother savored every minute of its production as much, I suspect, as eating the actual marmalade.
Peach Marmalade
You see, in my great grandmother’s day (she was born in 1883), peach marmalade was considered a luxury and was not the type of preserve that just anyone in our area made. My ancestors of the day would have been familiar with strawberry, raspberry, blackberry, black currant, and pumpkin jams but that would have been about the extent of the repertoire of preserving. These would have been items that would have been grown locally on their farms or, in the case of raspberries and blackberries, probably along the roadsides near their homes.
Peaches
Where my great grandmother got the recipe for peach marmalade, I have no idea but my best guess is probably in the local newspaper. This marmalade would have been cooked on an old wood stove and I always marvel at how the cooks of the day were able to produce what they did because the heat was not easy to control. Today, when I think of myself in comparison to my great grandmother, I have a completely computerized stove that produces consistent and accurate heat all the time.
Peach Marmalade
The recipe I use today is a modified version of my great grandmother’s which was passed down to me with the list of three ingredients (peaches, oranges, and maraschino cherries) and a method that was somewhat vague on the details. The batch that my great grandmother made was more than three times the size of the one I make. Here’s how the instructions read: “Over the peaches and oranges, put white sugar. Let stand overnight. In the morning, add a bottle of maraschino cherries cup up. Also add the juice and boil slowly on back of stove until thick. Then bottle.” If you weren’t someone who had some experience making jams and marmalades, this would not have been much to go on. For example, how much sugar? Those with experience will know that, as a general rules of thumb and in the absence of any information to the contrary, it is typically, cup for cup, sugar-to-fruit pulp but, for an inexperienced cook, I suspect most would not have a clue about the amount of sugar needed for a successful batch of the marmalade.
Over the years, I have adapted this recipe and certainly cut it down in size as I don’t need the amount of jam that 24 peaches would make! I also don’t let the peaches sit overnight in the sugar because I don’t think it is necessary and I think it would discolor the peaches. I also add a bit of lemon to my marmalade, have defined how many cherries are needed, and have omitted the cherry juice because I think it discolors the wonderful peach color of the marmalade. The other ingredient I have added is Peach Schnapps. My teetotaler great grandmother would be horrified as I can confidently state she would not have had such a liqueur in her house! Anyhoo…….
Peach Marmalade
I am not sure how my great grandmother, a widow living alone by this time, would have eaten up this much peach marmalade but a new batch was made annually. Whether she ate it with homemade bread toasted over her wood stove or whether she served it in a small custard dish with biscuits for a light tea/supper, I am not certain. All I know is that, up until the time she died at the age of 99, the peach marmalade was made every year. After she was no longer able to participate in its production, my grandmother made it on her own so my great grandmother would continue to enjoy it. After my great grandmother passed away, however, my grandmother did not continue the annual tradition of making the peach marmalade.
Peach Marmalade
I can’t say that making peach marmalade is an annual tradition with me. I do, however, make it many years and I always think of my two grandmothers and their tradition with this marmalade.
Peach Marmalade
Making this marmalade will take a little time as it has to simmer on the stove for about an hour or so. Don’t overcook it (it does not need 2 hours of cooking like my great-grandmother’s instructions said) as it will become too thick and lose its spreading quality and wonderful color (it will become very dark). The marmalade can be made without the Peach Schnapps, of course. The liqueur, however, does deepen the peach flavor a bit. Don’t go overboard on the liqueur as it not only will be too intense but the liquid content will alter the consistency of the marmalade. If you choose not to include the liqueur, you may wish to add a half teaspoon of almond extract, although that is not mandatory either.
Ensure the jars are sterilized before filling with the marmalade. Leave about 1/4″ headroom in each jar. Ensure they are properly sealed with heated lids. I recommend that the jars be processed in a canner with a hot water bath for 10 minutes, following the canner manufacturer’s instructions.
Peach Marmalade
[Printable recipe follows at end of posting]
Peach Marmalade
Ingredients:
7 large peaches, washed Zest of orange 1 medium-sized orange, seeded and chopped into small pieces Zest of ½ lemon ½ medium-sized lemon, seeded and chopped into small pieces 1/3 cup maraschino cherries, finely chopped 1½ tbsp Peach Schnapps (optional) or ½ tsp almond flavoring Granulated sugar equal to amount of fruit pulp
Method:
Plunge peaches in boiling water for about 1 minute to loosen skin. Peel. Halve the peaches and remove and discard stones. Dice the peaches into small pieces, about ½“ in size. Add the chopped orange and lemon along with the orange and lemon zest. Measure the amount of the peach pulp, orange, and lemon. Add an equal amount of sugar. For example, if the total amount of the pulp equals 4 cups, add 4 cups of sugar.
Place 2-3 freezer-safe saucers in freezer.
Place pulp and sugar into a medium-sized stockpot. Stir. Bring mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Reduce heat and simmer until mixture thickens and peaches are translucent, stirring occasionally. This could take about an hour, a little more or less*. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test. Do not overcook as it will result in a very thick marmalade, dark in color.
Remove pot from heat and skim off any foam that may still remain on the marmalade. Stir in cherries and Peach Schnapps (or almond flavoring). Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands. Process in boiling water canner, following canner manufacturer’s directions, for 10 minutes. Remove jars from hot water to cooling rack. Listen for the “pop” or “ping” sound as the bottles seal over the next few hours. The lids of properly sealed jars will curve downward. Refrigerate any jars that do not have lids curved downward and use within 1 month.
Yield: Apx. 5 half-pints
*Note that it is difficult to give a precise cooking time for the marmalade since various factors, including the pectin level of the fruit and heat level of stove, can vary significantly and may affect cooking and marmalade-setting times. This is why the “chill” test is the recommended method for determining marmalade setting. It is recommended that the first “chill” test be conducted somewhere around the 45-50 minute point in the cooking process. It does not necessarily mean that the marmalade will be done in that timeframe and more than one “chill” test may need to be performed.
Delicious peach marmalade made with fresh peaches, orange, lemon, maraschino cherries, and a splash of Peach Schnapps. Serve on toast, biscuits, or dolloped onto vanilla custard for a tasty dessert.
Ingredients
7 large peaches, washed
Zest of orange
1 medium-sized orange, seeded and chopped into small pieces
Zest of ½ lemon
½ medium-sized lemon, seeded and chopped into small pieces
1/3 cup maraschino cherries, finely chopped
1½ tbsp Peach Schnapps (optional) or ½ tsp almond flavoring
Granulated sugar equal to amount of fruit pulp
Instructions
Plunge peaches in boiling water for about 1 minute to loosen skin. Peel. Halve the peaches and remove and discard stones. Dice the peaches into small pieces, about ½“ in size. Add the chopped orange and lemon along with the orange and lemon zest. Measure the amount of the peach pulp, orange, and lemon. Add an equal amount of sugar. For example, if the total amount of the pulp equals 4 cups, add 4 cups of sugar.
Place 2-3 freezer-safe saucers in freezer.
Place pulp and sugar into a medium-sized stockpot. Stir. Bring mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Reduce heat and simmer until mixture thickens and peaches are translucent, stirring occasionally. This could take about an hour, a little more or less*. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test. Do not overcook as it will result in a very thick marmalade, dark in color.
Remove pot from heat and skim off any foam that may still remain on the marmalade. Stir in cherries and Peach Schnapps (or almond flavoring). Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands. Process in boiling water canner, following canner manufacturer’s directions, for 10 minutes. Remove jars from hot water to cooling rack. Listen for the “pop” or “ping” sound as the bottles seal over the next few hours. The lids of properly sealed jars will curve downward. Refrigerate any jars that do not have lids curved downward and use within 1 month.
Yield: Apx. 5 half-pints
*Note that it is difficult to give a precise cooking time for the marmalade since various factors, including the pectin level of the fruit and heat level of stove, can vary significantly and may affect cooking and marmalade-setting times. This is why the “chill” test is the recommended method for determining marmalade setting. It is recommended that the first “chill” test be conducted somewhere around the 45-50 minute point in the cooking process. It does not necessarily mean that the marmalade will be done in that timeframe and more than one “chill” test may need to be performed.
Weather permitting, alfresco dining makes for a pleasant dining experience. On Prince Edward Island (PEI), our season for outside dining is quite short but we make the most of it. Summer lends itself to so many tablesetting options. Living on PEI, surrounded by water, it’s easy to draw inspiration from the sea which is what I have done with today’s summer seashells tablesetting.
The color theme I have chosen is very soft and pastel – the pale blue shades to represent the sea and sky complimented by shades of beige and pale salmon pink to represent the color of the sand on the beaches and sand dunes around PEI.
The pink sand dunes of Greenwich National Park, Prince Edward Island, Canada
We Islanders love our beaches! Many tourists visit our Island each summer to enjoy our miles and miles of pristine beaches – the pale salmon pink sand common to the north shore beaches in contrast to the deep rusty red shade of sand typically found on our south shore beaches. Our shores are bordered by the rich red-colored cliffs like those to the left in the photo below.
Darnley Beach, Prince Edward Island, Canada
So, as you can see, it’s not hard for me to find inspiration for sea-themed tablesettings when I am so fortunate as to live in close proximity to such natural beauty.
Summer Seashell Tablesetting
I rarely use patterned table linens. I find they can be a bit tricky to work with because the pattern can be busy and somewhat limiting in terms of other decor items. My preference is to use the blank canvas of a solid-colored tablecloth and add color and design features through other elements like centerpieces, napkins, candles, and so forth. However, for a change (and a challenge), I have chosen a matching tablecloth and napkins that have a seashell theme. They actually match quite well with my pale blue seashell dinnerware by Nantucket Home.
Summer Seashells Tablesetting
I would not use this patterned tablecloth for a formal setting but it is quite charming for a casual meal, particularly when we live near the water and when I am serving a seafood-themed dinner outside.
Nautical-themed Wine Bottle Holder
In terms of a centerpiece for a patterned tablecloth like this one, I recommend going with something very plain and simple, especially when this is a tablesetting for a casual dinner. What I have used here is a rustic wine holder which does double duty as a centerpiece and for actually holding the wine. This is also a great idea if the table is not large – you still have something as a focal point in the table center but it does not overpower the setting. The nautical look of the wine holder compliments the sea theme and is a great conversation piece.
Summer Seashells Tablesetting
Folding patterned napkins when the tablecloth background is also patterned can be a challenge. Rather than using a formal napkin fold, I have simply knotted the napkins in the center and placed them over the soup/salad bowls. This keeps the look casual and also adds a bit of lift and color to the plain dishes.
Summer Seashells TablesettingSimple knotted napkin for a seashell-themed tablesetting
I have kept the glassware quite simple using plain wine glasses complimented by my antique water glasses. The cutwork in these glasses sparkle in the sunlight.
Summer Seashells Tablesetting
Regardless whether you live near the sea or not, a seaside ambience can be created using seashell dinnerware and sea-themed table linens.
It’s pretty. It’s pastel. It’s summery and this tablesetting definitely has a distinctive romantic coastal feel.
Summer Seashells Tablesetting
Summer Seashell Tablesetting
Now, it’s time to prepare the dinner! Curious as to what is on the menu for my PEI seafood dinner? I am serving PEI mussels steamed in Upstreet Craft Brewing’s “Rhuby Social” beer followed by my mussel chowder which I will serve with my homemade rolls. The main will be Island lobster in the shell accompanied by my yummy PEI potato salad. And, for dessert? Homemade Blueberry Cheese Pie will be tonight’s finale! I think all of these foods will look great on this sea-inspired table!
To view photos of another of my sea-inspired tablescapes, click here.
Smoothies are such a great and tasty way to eat fruit and yogurt, making them healthy choices. And, they are very filling. They are great for breakfast, summer barbeques, as a transportable breakfast-on-the-go, or just anytime as a nutritional drink.
Blueberry and Tropical Fruit Smoothie
I am not far from Tryon Blueberries U-Pick, a high bush blueberry farm in central PEI and, when they are in season, I have a steady diet of these blueberries.
High Bush Blueberries
I freeze a quantity of them for use in smoothies throughout the year.
High Bush Blueberries
Basically, any fruit you like can be combined into a smoothie. For this recipe, I have chosen to feature the local blueberries but I also add in some other fruits that pair particularly well with blueberries. These include mango, papaya, and banana. The great thing about smoothies is that they can be made with fresh or frozen fruits. I often bag up fruits when they are in season locally and freeze them in just the right sized portions for smoothies. This makes it quick and easy to prepare the smoothies which is great because, as we all know, if something is overly laborious, well….it often just does not happen.
Blueberry and Tropical Fruit Smoothie
Smoothies are so easy to make. A blender is needed for this recipe. Simply combine all the ingredients into the blender and process the mixture until desired smoothness is reached.
For sweetener, I use 2 tablespoons of pure maple syrup. This natural liquid sweetener blends better than sugar. Reduce the amount of maple syrup if you like a less sweet drink. I also add in about 1 1/2 tablespoons of ground chia seeds. Whole chia seeds may be used but the ground seeds make for a smoother drink and are a better alternative for those who can’t easily digest seeds. Chia is loaded with good health benefits like fibre, omega 3 fats, protein, vitamins, and minerals.
Blueberry and Tropical Fruit Smoothie
The yogurt I have used in this smoothie is a Mediterranean-style lavender yogurt. Lavender pairs very well with blueberries. Don’t be put off by this flavor thinking it will be like perfume. This yogurt is very gently flavored with lavender and it is not at all strong in either the lavender flavor or scent. It does, however, add a subtle layer of flavor to the smoothie. Plain vanilla yogurt can, of course, be substituted but, if the lavender yogurt is available, I recommend giving it a try.
Blueberry and Tropical Fruit Smoothie
Any kind of fruit juice can be used in this smoothie. I have made it with plain orange juice which is very good but it is super tasty if made with a mango-citrus blend of juice or a tropical fruit juice. If possible, I try to add juice that has the flavor of at least one or more of the fruits I am blending into the smoothie. I don’t add any ice cubes to this smoothie because I find they can dilute the flavor. Make sure the fruit juice is good and cold and the smoothie will be just the right temperature for drinking without adding any ice.
Garnishes are optional but they do dress up the smoothie. If using garnishes, choose fruits that are in the smoothie as I have done here with the blueberries, mango, and papaya.
Blueberry and Tropical Fruit Smoothie
This smoothie recipe will yield approximately 4 cups which is about two good servings or, for smaller portions, four 1-cup servings are possible. This really is a meal in a glass – it provides servings of fruit, yogurt, and liquid content. This smoothie is best served as soon as it is made because it has banana in it and it can produce quite a strong flavor if left to sit and it can take over and become the predominant flavor in the drink.
[Printable recipe follows at end of posting]
Blueberry and Tropical Fruit Smoothie
Ingredients:
1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.) 1½ cups high bush blueberries (fresh or frozen) ½ cup mango, coarsely chopped (fresh or frozen) ½ cup papaya, coarsely chopped (fresh or frozen) ½ large banana, sliced ½ cup Mediterranean-style lavender yogurt (or plain yogurt) 2 tbsp maple syrup 1½ tbsp ground chia seeds
Method:
Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.
Kickstart your day with this super tasty blueberry and tropical fruit smoothie made with lavender yogurt and mango-citrus fruit juice
Ingredients
1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.)
1½ cups high bush blueberries (fresh or frozen)
½ cup mango, coarsely chopped (fresh or frozen)
½ cup papaya, coarsely chopped (fresh or frozen)
½ large banana, sliced
½ cup Mediterranean-style lavender yogurt
2 tbsp maple syrup
1½ tbsp ground chia seeds
Instructions
Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.
Mussels are a favorite shellfish of mine and, while I love them steamed in various different broths, today I am presenting them in the form of Mussel Chowder and I’m sharing my own personal recipe. Continue reading My Island Bistro Kitchen’s PEI Mussel Chowder→
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
We grow a garden and live out of it in the summer. Lots of different varieties of lettuce are grown and so salads are an almost daily part of our menu. On hot summer days, I love to make what I call a main meal salad like this Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette.
Lettuce from our Garden
I simply take a meat platter and lay a layer of mixed greens down the center bordered by a row of quinoa along both sides of the lettuce bed. I often marinate and cook chicken breasts then slice them for salads as I have done here. I use whatever fruit I have on hand or that is in season to make a colorful and healthy salad. It could be strawberries, mango, melons, oranges or mandarins, blueberries, peaches, raspberries, and so forth. Add some red onion rings, crumbled feta cheese, and top with crunchy pea and radish shoots and you have a very colorful, appetizing, and healthy dinner.
Chicken and Quinoa Salad with Star Anise and Orange Vinagrette
What makes the salad super tasty is the vinaigrette.
Star Anise and Orange Vinaigrette
For this recipe, start with 3 tablespoons of orange juice and bring it to a boil over medium heat. Reduce the heat and add a small star anise pod and simmer for 2-3 minutes. Remove from heat and let the juice cool. This allows the star anise to infuse the juice with a lovely subtle layer of licorice flavor. Discard the star anise and mix the vinaigrette ingredients in a small jar and shake vigorously. If adding fresh herbs, only add them at the time of serving as, otherwise, they become quite limp and wilted.
Star Anise and Orange Vinaigrette
Now, I don’t tend to measure the ingredients for the salad itself. I go to the garden and pick a couple of handfuls of different kinds of lettuce. For a main meal serving for two, I cook 1/2 cup of quinoa and a large chicken breast. For the fruits, just add as many of each kind as you like and the same for the pea and radish shoots. I don’t grow these shoots – I get them from Just A Little Farm in Bonshaw. You can click here to read the story I wrote about this farm. Jessica grows the most amazing produce and her pea and radish shoots are so lovely crisp and fresh!
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
This recipe will yield a generous main meal for two or, if serving as a starter, it could serve 4-6.
[Printable Recipe Follows at end of Posting]
Orange and Star Anise Vinaigrette
Ingredients: 3 tbsp orange juice 1 small star anise pod ¼ cup olive oil 1 tbsp red wine vinegar 2 tsp Dijon mustard 2 tsp liquid honey ¼ tsp garlic salt Salt and pepper, to taste Fresh herbs (e.g., parsley, thyme, dill), chopped
Method:
In small saucepan, bring orange juice to boiling point over medium heat. Reduce heat to simmer and add the star anise pod. Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.
Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously. Add the chopped herbs at time of serving.
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
Yield: Scant 1/2 cup
A tasty vinaigrette with subtle undertones of licorice flavor. Perfect accompaniment to any salad but especially good with Chicken and Quinoa Salad
Ingredients
3 tbsp orange juice
1 small star anise pod
¼ cup olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp liquid honey
¼ tsp garlic salt
Salt and pepper, to taste
Fresh herbs (e.g., parsley, thyme, dill), chopped
Instructions
In small saucepan, bring orange juice to boiling point over medium heat. Reduce heat to simmer and add the star anise pod. Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.
Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously. Add the chopped herbs at time of serving.
Given a choice of which meal of the day to eat out, hands down, I’ll choose breakfast every time! I love eating breakfast out and sipping on that first cup of coffee as the tantalizing scents of breakfast preparation waft through the air in the dining room.
French-Press Coffee
When I choose a restaurant for breakfast, I’m not looking for greasy diner fare. I’m looking for places that:
have a selection of breakfast menu items that extend beyond the standard/usual run-of-the-mill bacon, eggs, hashbrowns, and toast (although, admittedly, that’s sometimes exactly what I crave!);
cater to a gluten-free diet since one in our party follows this diet;
offer a dining experience which is to say the restaurant has some kind of ambiance – that could be energy and vibrancy, scenery, décor, etc;
support local food producers and use fresh, locally-produced ingredients;
provide consistency which is to say their food and service are consistently good over several visits; and
put some effort into food presentation.
Right out of the gate, I’ll tell you this is not a sponsored post and I wasn’t paid to do it. In fact, the restaurants I’m about to tell you about have no idea I was checking out their restaurants and writing about them on my food blog. So, what follows are my own personal impressions of four (4) great places on PEI that I choose for breakfast and we travel from Summerside to Murray Harbour to find them.
Barbara’s Choices:
Samuels Coffee House, Summerside
#5 Café, Murray Harbour
PEI Preserve Company, New Glasgow
Kettle Black, Charlottetown
Samuel’s Coffee House, 4 Queen Street, Summerside
Price Range: $2 – $10(at time of writing)
I seriously love this place that opened in 2011 and I personally think they have the best coffee on the Island! Their coffee house is small and quaint (yes, you can even eat in the little vault!) but they pack big flavor in their light fare menu items and desserts.
Samuel’s Coffee House, Summerside, PEI
Housed in the former, and now refurbished, Journal-Pioneer building, the large windows allow lots of natural light to permeate the dining area. This is casual style dining. You place your order at the counter, receive a table number and, when the food is ready, a server delivers it to your table. Complimentary Wifi is available.
A good selection of coffee types are available that include espresso, café mocha, café latte, espresso macchiato, cappuccino, and americano. They also, in my view, make the best paninis on the Island using local ingredients. These are perfect for brunch or a light lunch. If you check out their menu board, they’ll often list the food producer’s name by the ingredients they use so you know you are getting good, fresh, local fare.
Breakfast Sam at Samuel’s Coffee House, Summerside, PEI
Their “Breakfast Sam” is a great breakfast or brunch choice and it is available in a gluten-free version as well (shown in the photo above). With eggs, cheddar, ham, tomato, and spinach on a cheese bun (gluten version only with this particular bun; gluten-free is on toasted bread), this is simply a lovely way to start the day. Other breakfast items include their own house-made granola, homemade bread for toast, muffins and cinnamon rolls, and oatmeal.
In the summer months, Samuel’s also operates a coffee house at Avonlea Village in the resort municipality of Cavendish.
Samuel’s Coffee House Cavendish Location at Avonlea Village
#5 Café, 5 Church Street, Murray Harbour
Price Point: $9 – $11.50 (at time of writing)
Oh, this is a real little gem in the picturesque fishing village of Murray Harbour and absolutely worth the drive to eastern PEI.
#5 Cafe, Murray Harbour, PEI
Located in a decommissioned and repurposed church, the owner has kept much of the ambiance of the former church including the matched board walls and ceiling. The small open- concept kitchen (seen in the photo below) now takes up the former altar and choir loft.
Open-concept Kitchen at #5 Cafe, Murray Harbour, PEI
The focus of food preparation at #5 Café is very much on the concept of clean food that is not full of additives and preservatives and that is made from scratch in their own kitchen.
#5 Café offers a wide variety of casual fare items on their menu but, bar none, their omelette is the best I’ve ever had! Toast is made with their own homemade bread and you’ll often find locals dropping in to buy some of the bread to take home. Gluten-free bread, though not made in-house, is also available with breakfast items.
Omelette at #5 Cafe, Murray Harbour, PEI
Regardless the time of day, I’ll bet you can’t leave without checking out their dessert case and large glass jars filled with delectable cookies and other sweets! You just might find some homemade fudge in that dessert case as a sweet ending to breakfast or brunch!
#5 Café, Murray Harbour, PEI
Prince Edward Island Preserve Company, 2841 New Glasgow Road, New Glasgow
Price Point: $6 – $11 (at time of writing)
In operation since 1985, this restaurant is the “go-to” place for many Islanders (including me) for breakie on weekend mornings. You know the old saying “Go where the locals go and you’ll find good food”. Breakfast is served daily until 11:00am.
Prince Edward Island Preserve Company, New Glasgow, PEI
Open seasonally from the end of May to early October, be sure to look through the windows to the right as you enter the front doors. Here, most days, you can see the preserve-making process in action. This company is well-known for its production of preserves and spreads and many breakfast menu items are served with their own house-made preserves.
Breakfast Frittata, Prince Edward Island Preserve Company
The bright open-concept dining room is surrounded by windows. Boasting a phenomenal view of the River Clyde, try to snag a table by the window so you can watch the many different birds at the feeders and fluttering amongst the beautiful flowers of the nearby Gardens of Hope. Complimentary Wifi is available in the dining room.
It’s Breakfast Time for Everybody at the Prince Edward Island Preserve Company, New Glasgow, PEIView from the window of the Prince Edward Island Preserve Company Restaurant alongside the River ClydeTraditional Country Breakfast at the Prince Edward Island Preserve Company, New Glasgow, PEI
This full-service restaurant has a great menu selection for breakfast and I’ve sampled most of them!
French Toast, Prince Edward Island Preserve Company
Many items can be prepared gluten-free or vegetarian. Items range from granola to the standard country breakfast to French toast, pancakes, Belgian waffles, egg croissant to the breakfast frittata which is seriously the best I’ve ever had. Served in an au gratin dish, it’s filled with peppers, green onions, mushrooms, and three cheeses. Served with sautéed potatoes and toast, this is the full meal deal and you won’t need to eat for the rest of the day!
Breakfast Frittata at the Prince Edward Island Preserve Company, PEI
Kettle Black, 45 Queen Street, Charlottetown
Price Point: $3.50 – $12 (at time of writing)
Located not far from the Charlottetown waterfront, this independently-owned coffee shop is housed in a refurbished historic building. Look for the bright sunflower yellow store front.
Inside, the exposed brick walls and high ceilings lend a European look and feel. A variety of seating options is available – tables, padded benches, bar stool and counter, and easy chairs. This is casual dining where you place your order at the register, pick up your beverage, find a table, and a server will then deliver your order to your table. Complimentary Wifi is available.
Breakfast is served all day! Breakfast items range from bagels, Belgian-style waffle, homemade granola and yogurt, and frittata. Known especially for their types of coffees, they roast organic coffee beans in-house and you can get your lattés, cappuccinos and mochaccinos as well as standard americano coffees here.
My choice at Kettle Black is the frittata that is served with a tasty side salad and toast (gluten-free bread is available).
Breakfast Frittata at Kettle Black, Charlottetown, PEI
Together, these four establishments offer a wide variety of tasty breakfast fare.
Summer just would not be summer without ice cream and what better way to enjoy it than to combine two of the season’s best flavors – strawberry and rhubarb – into homemade Strawberry Rhubarb Ripple Ice Cream!
I have been making ice cream for a long time. I have an electric churn that has been in the family for probably close to 50 years. I keep thinking that, one of these days, I will have the custard made and the motor will give out on the churn. But, amazingly, it always works! It’s not fancy but it does the job. There are various types and styles of ice cream makers on the market today but I like my old faithful electric churn. It may look rusty on the outside from all the contact it has had over many years with rock salt that sloshes around with ice in the bucket but the canister is in perfect condition and the churn still makes great smooth ice cream!
Electric Ice Cream Maker
It usually takes about 20-25 minutes for the ice cream to churn. The ice cream will come out of the canister quite soft textured but placing it in the deep freeze for about 3 hours will result in it firming up very well.
Homemade Churned Ice Cream
I use the traditional custard method for making ice cream. It’s amazing how such basic, simple ingredients can turn out such a delectable treat. Milk/cream, sugar, egg yolks, and vanilla form the standard base for the custard and then other flavorings may be added.
Strawberry Rhubarb Ripple Ice Cream
The trick to making homemade ice cream is to use the good stuff! Yes, the real cream, whipping cream, and whole milk. This will give the custard the rich base and the ice cream its smooth texture. While granulated sugar can be used, my preference is to use the super-fine caster sugar as there is no grit at all to it. I always make my custard the night before I churn the ice cream and place it in the refrigerator overnight as it gives the flavors time to develop as they “mix and mingle” and the custard needs to be very cold to start the churning. In fact, I put the churn canister and beaters in the freezer for an hour or so before churning so they are cold as well.
Strawberry Rhubarb Ripple Ice Cream
One ingredient I add to this particular ice cream recipe is strawberry balsamic vinegar – yes, vinegar goes in this recipe but not just any vinegar and not a lot of it. One tablespoon of high quality strawberry balsamic will deepen and enhance the strawberry flavor and, no, it will not leave a lingering vinegar taste in the ice cream. If you have rose water, the addition of just 1 1/2 teaspoons will give a hint of floral flavor. Don’t over-do the rose water or it will start to taste like perfume. All this small addition is doing is adding a subtle layer of flavoring.
Use the freshest ingredients you can – i.e., make this ice cream when the local rhubarb and strawberries are available as they have the best flavor.
Fresh From the Field PEI Strawberries
Choose the reddest stalks of rhubarb you can find. This recipe does not call for any artificial food coloring (and I don’t use any) so the pink color comes naturally from the red rhubarb and strawberries. Each batch I make has a slightly different tint of pink to it depending on the quality of the strawberries and rhubarb.
Rhubarb
I recommend reading through the recipe a couple of times before starting to make the ice cream to organize the prep work and to be sure you have all the required ingredients and understand the method and the sequence for preparing the ingredients.
I have made this Strawberry Rhubarb Ice Cream both rippled (shown in the photo at the beginning of this posting) using some of the strawberry-rhubarb purée to weave through the ice cream and plain (shown in the ice cream cones in the photo below) where I incorporate all of the purée into the custard. The ice cream is good either way. This homemade ice cream freezes rock solid hard so I recommend removing it from the freezer 7-10 minutes before using as, otherwise, it will be difficult to scoop.
Strawberry Rhubarb Ice Cream Plain (no rippling/marbling)
Strawberry Rhubarb Ice Cream makes a great sundae, especially if you drizzle it with crushed strawberries or strawberry-rhubarb sauce.
Strawberry Rhubarb Ice Cream Sundae
And, it makes dandy milkshakes. Simply combine 3 scoops of the strawberry rhubarb ice cream in a blender with 1/4 cup milk per serving. Blend until smooth and serve in fancy tall glasses with colorful straws and a strawberry garnish.
Strawberry Rhubarb Milkshake
Oh, this is a special treat on a hot summer day!
Strawberry Rhubarb Milkshake
Homemade ice cream sandwiches are also a wonderful summer treat. I use my gluten-free snickerdoodle cookies for these sandwiches because they are a lovely soft-textured cookie.
Strawberry Rhubarb Ice Cream Sandwiches
For these sandwiches, freeze the ice cream in a 9×13 baking pan lined with tin foil. Fill the pan with the ice cream to a depth of 3/4″ to 1″ thick. Place in freezer for a couple of hours then remove the ice cream from the pan and cut round circles of the ice cream with a cookie cutter that is slightly smaller than the cookie size.
Strawberry Rhubarb Ice Cream Sandwiches
[Printable recipe follows at end of posting]
Strawberry Rhubarb Ripple Ice Cream
Ingredients:
10 oz strawberries, chopped 1 tbsp strawberry balsamic vinegar (optional but recommended) 3 tbsp caster sugar 1½ tsp rose water (optional)
1 lb rhubarb, chopped 2 tbsp orange juice 2 tbsp water 3 tbsp caster sugar
1 cup whipping cream (36%) 1 cup half-and-half or coffee cream (at least 18%) 1 cup whole milk Scant ¾ cup caster sugar 4 extra-large egg yolks 1/8 tsp fine sea salt 2 tsp vanilla
Method:
Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.
Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar. Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve. Reserve the rhubarb pulp and transfer to heat-proof bowl.
Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup. Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.
Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth. Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2⅔ – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.
In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) – 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.
In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.
In bowl, whisk the egg yolks, sugar and salt together until pale and creamy. Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well. Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously. Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer. Do not allow mixture to boil.
Set large clean bowl in a sink of cold water filled to about half the depth of the bowl. Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated. Stir in the vanilla.
Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended. Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).
Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream. Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream. With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.
Yield: Apx. 1 quart
Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving. Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.
Delectable old-fashioned homemade ice cream combines two of summer's best flavors - strawberry and rhubarb.
Ingredients
10 oz strawberries, chopped
1 tbsp strawberry balsamic vinegar (optional but recommended)
3 tbsp caster sugar
1½ tsp rose water (optional)
1 lb rhubarb, chopped
2 tbsp orange juice
2 tbsp water
3 tbsp caster sugar
1 cup whipping cream (36%)
1 cup half-and-half or coffee cream (at least 18%)
1 cup whole milk
Scant ¾ cup caster sugar
4 extra-large egg yolks
1/8 tsp fine sea salt
2 tsp vanilla
Instructions
Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.
Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar. Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve. Reserve the rhubarb pulp and transfer to heat-proof bowl.
Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup. Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.
Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth. Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2 2/3 – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.
In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) - 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.
In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.
In bowl, whisk the egg yolks, sugar and salt together until pale and creamy. Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well. Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously. Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer. Do not allow mixture to boil.
Set large clean bowl in a sink of cold water filled to about half the depth of the bowl. Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated. Stir in the vanilla.
Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended. Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).
Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream. Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream. With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.
Notes
Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.
Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.
If you like cookies that are super tasty but not overly sweet then you will like these gluten free snickerdoodle cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled.
I have been doing a lot of recipe development and testing for gluten free baked goods and have developed several cookie recipes that are suitable for those that have gluten sensitivity or intolerance. In my view, there is no need for those following a gluten-free diet to be deprived of some fine tasting baked products.
Gluten Free Snickerdoodle Cookies
This snickerdoodle cookie recipe does not take any unusual or difficult-to-find ingredients. It calls for gluten free all-purpose flour and a small amount of almond flour. The almond flour adds both flavor and a lovely texture to baked products. It is not an inexpensive flour, by any means, but fortunately not a lot of it is needed to achieve great results.
When using gluten free flours and xanthan gum, it is very important that they be combined very well before incorporating them into the batter. I recommend sifting these products along with the leavening and any spices together into a large bowl and then whisk them really well.
The snickerdoodle cookie dough will be very soft when all ingredients are mixed in. Cover the dough and place it in the refrigerator for 40-60 minutes to allow it to firm up so it will be easier to form the cookie balls.
Gluten Free Snickerdoodle Cookies
I’m a big fan of digital scales for my kitchen work. I like the look of uniform cookies so I often use the scales to ensure that the same amount of dough goes into each cookie. I use approximately 20grams, or about 3/4 ounce, of dough for each cookie. Roll the cookie balls in the cinnamon-sugar mixture and place them on the prepared cookie sheets (parchment lined), spacing them at least 2 1/2 inches apart. Do not flatten the cookie balls – they will automatically flatten as they bake. These cookies usually bake in about 10 minutes. Snickerdoodles are great picnic cookies as they travel well.
Gluten Free Snickerdoodle Cookies
Because of their soft texture, they are an ideal choice for homemade ice cream sandwiches.
Snickerdoodle Ice Cream Sandwiches
And, of course, they are always a popular choice for the cookie jar or lunch box. These cookies freeze really well and are great to have on hand.
[Printable recipe follows at end of posting]
Gluten-free Snickerdoodle Cookies
Ingredients:
½ cup butter, softened at room temperature 6 tbsp granulated sugar 6 tbsp brown sugar 1 extra-large egg ½ tsp vanilla ¼ tsp almond flavoring ¼ tsp lemon flavoring
1 1/3 cup gluten-free all-purpose flour ¼ cup almond flour ¼ tsp xanthan gum ¼ tsp salt ½ tsp baking powder ½ tsp baking soda ½ tsp cream of tartar ¼ tsp cardamom 1/8 tsp nutmeg
1 tbsp granulated sugar 1 tsp cinnamon
Method:
Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
Yield: Apx. 2 dozen
These cookies are supremely good with a glass of cold milk.
A gluten free version of an old-fashioned favorite cookie, lightly spiced with cardamon and nutmeg, and rolled in cinnamon sugar. A cookie jar favorite for sure!
Ingredients
½ cup butter, softened at room temperature
6 tbsp granulated sugar
6 tbsp brown sugar
1 extra-large egg
½ tsp vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring
1 1/3 cup gluten-free all-purpose flour
¼ cup almond flour
¼ tsp xanthan gum
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
¼ tsp cardamom
1/8 tsp nutmeg
1 tbsp granulated sugar
1 tsp cinnamon
Instructions
Preheat oven to 375°F. Line two cookie sheets with parchment paper. Set aside.
In bowl of stand mixer, cream butter with 6 tbsp granulated sugar and 6 tbsp brown sugar. Beat in the egg and vanilla along with the almond and lemon flavorings.
In separate bowl, sift together the next 9 dry ingredients then whisk the mixture several times to ensure the ingredients are well incorporated. Mix into creamed mixture until well blended. Cover and place dough in refrigerator for 40-60 minutes to firm. Shape into balls using about 20g, or about .75 oz, of dough. Mix the remaining tablespoon of sugar with the cinnamon in small bowl. Roll cookie balls in sugar mixture and place on prepared cookie sheets, spacing cookies at least 2½ inches apart. Do not flatten cookie balls. Bake for approximately 10-12 minutes. Remove from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. These cookies freeze well.
