These gluten-free melting moments cookies prove that being on a gluten-free diet does not mean one has to compromise on favorite sweet treats!
I use a 1-to-1 gluten-free baking flour, such as Bob’s Red Mills brand, for these cookies. I also add a small amount of very finely ground almonds to the batter as this lends a tenderness to the cookie crumb which justifies the name of the cookies because they do melt in the mouth!
Gluten-free Melting Moments
These cookies are very easy to make. Mix up the dough. Pinch off small amounts of the dough and form into small balls. Place on parchment-lined baking sheets and flatten with the tines of a fork. Bake. It’s really no more complicated than that!
Gluten-free Melting Moment Cookie
[Printable recipe follows at end of posting]
Gluten-Free Melting Moments
Ingredients: ½ cup butter, softened at room temperature ¼ cup icing sugar (aka confectioner’s sugar or powdered sugar) ¼ tsp pure vanilla ½ cup 1-to-1 gluten-free baking flour ¼ cup finely ground almonds ¼ cup cornstarch
Method:
Preheat oven to 325°F. Line baking sheets with parchment paper.
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
These melt-in-your-mouth gluten-free melting moments cookies have a tender crumb and delicate butter and almond flavor.
Ingredients
½ cup butter, softened at room temperature
¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
¼ tsp pure vanilla
½ cup 1-to-1 gluten-free baking flour
¼ cup finely ground almonds
¼ cup cornstarch
Instructions
Preheat oven to 325°F. Line baking sheets with parchment paper
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
These easy-to-make gluten-free Earl Grey Cranberry-Orange Shortbread cookies are brimming with flavor. The ground Earl Grey tea leaves lend a subtle hint of tea flavor as well as add wonderful specks of interest in the cookies. The addition of the dried cranberries and grated orange rind make these very flavorful and tasty cookies.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I have been having very good success using 1-to-1 gluten-free baking flour, such as Bob’s Red Mill, for my gluten-free baking. The addition of finely ground almonds adds both flavor and a layer of tenderness to the shortbread crumb.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I use my old coffee grinder to grind the loose tea leaves very finely. This releases their essence which, in turn, infuses the dough with the tea aromatic. Use dried, not fresh or frozen, cranberries for these cookies and make sure they are chopped quite finely.
The dough will be quite soft so form it into a round log shape, wrap it tightly in plastic wrap or waxed paper, and refrigerate it for 2-3 hours before slicing and baking. Refrigerating the dough helps to firm it up enough so that, when sliced with a sharp knife, the slices cut cleanly. Empty cardboard paper towel rolls make great cylinder “sleeves” in which to chill the cookie dough because they help to keep the round shape. Simply slit open the paper towel roll, place the wrapped cookie log inside the “sleeve”, draw the edges of the cylinder together, and secure with tape. Rotate the cookie dough log a couple of times during the chilling process to distribute its weight and help to keep the round shape.
These cookies are a great addition to the menu of anyone on a gluten-free diet. In fact, anyone can enjoy these cookies, regardless whether they have a sensitivity or intolerance to gluten or not – I’ll bet you’d never guess they’re made with gluten-free flour!
Gluten-Free Earl Grey Cranberry-Orange Shortbread
[Printable recipe follows at end of posting]
Gluten-Free Earl Grey Cranberry-Orange Shortbread
Ingredients:
½ cup unsalted butter, softened at room temperature ½ cup sifted icing sugar (aka confectioner’s or powdered sugar) ¾ tsp finely grated orange rind 1/2 tsp pure vanilla 1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour ¼ cup finely-ground almonds 1½ tbsp cornstarch ¼ tsp salt ¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Method:
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
A flavorful gluten-free shortbread cookie infused with a hint of Earl Grey tea and flavored with grated orange rind and dried cranberries.
Ingredients
½ cup unsalted butter, softened at room temperature
½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
¾ tsp finely grated orange rind
1/2 tsp pure vanilla
1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour
¼ cup finely-ground almonds
1½ tbsp cornstarch
¼ tsp salt
¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Instructions
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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Christmas Icebox Cookies are a tradition in my household. There are many varieties of cookies that beg to be made, shared, and eaten over the holiday period and these are always a perennial favorite.
The richness of the butter and sugar combined with the slight chewiness of the mixed glazed fruit and currants results in a tasty and flavorful cookie. Use finely chopped fruit and the small currants for these delicate cookies.
Christmas Icebox Cookies
Icebox cookies are very easy to make and don’t take any unusual or difficult-to-find ingredients. The dough gets divided into thirds and then each third is formed into a round log shape, wrapped tightly in plastic wrap or waxed paper and refrigerated for at least 3-4 hours before slicing and baking. This is because the dough needs time to firm up enough to be able to cut clean-edge slices.
Plan ahead and save three empty paper towel cardboard cylinders. Slit up the length of the cylinders, these make great “sleeves” for the cookie logs and help to keep the shape of the logs round, or reasonably so. Secure the cylinders closed with tape.
Make sure to rotate the cylinders every hour or so during the 3-4 hours of dough chilling as this will help to distribute the weight of the dough and aid in keeping the cookie log round. When ready to bake the cookies, simply unwrap the chilled logs and, with a sharp flat-bladed knife, cut the logs into 1/4″ slices, place on parchment-lined baking sheets, and bake for 8-10 minutes. These cookie logs can be made two to three days in advance of baking and kept in the refrigerator so they are a great make-ahead cookie dough.
Christmas Cookies
One of the great things about icebox cookies is that they can be made ahead and frozen, either before or after baking. Store the unbaked cookie logs in sealed bags in the freezer until they are needed. Simply let the dough sit at room temperature for approximately 30 minutes or so before slicing and baking. They’re also great to have on hand if unexpected guests drop by – you can pop a pan of the cookies in the oven and have your house smell tantalizing while your guests await fresh-from-the-oven cookies!
These make great host/hostess gifts, too, either baked or unbaked. A festive tin filled with these delectable cookies will be a sure hit with anyone.
Christmas Tin of Icebox Cookies
They’re also fun to package in cute little bags. Who doesn’t love to get a bag with homemade cookies inside!
If you wish to let the host/hostess bake the cookies when they so desire, simply wrap a chilled or frozen cookie log decoratively and include the baking instructions.
Christmas Cookies
Sometimes, I’ll enclose a small log of unbaked cookies in a little decorative bag and add a few of the baked cookies just to whet the recipient’s appetite!
Icebox Cookies
These are easy-to-make, flavorful cookies that are very versatile – they look great on sweet trays, are easy to package in boxes, tins, or bags for gifts, and they are also wonderful treats in lunch bags, too!
[Printable recipe follows at end of posting.]
Christmas Icebox Cookies
Ingredients:
1 cup butter, softened at room temperature 1 2/3 cups brown sugar, lightly packed 2 extra large eggs 1 tsp vanilla
3¼ cups all-purpose flour 1 tsp baking powder 1/8 tsp baking soda ¼ tsp salt
1 cup mixed glazed fruit ½ cup currants
Method:
Cream butter and sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
Sift flour, baking powder, baking soda, and salt together. Beat into creamed mixture until dry ingredients are combined. Stir in cherries and currants until blended into dough.
Divide dough into thirds and shape each portion of dough into three separate logs, each approximately 2” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open 3 empty paper towel cardboard cylinders and place one cookie log in each cylinder. Draw cylinder sides together and secure the cylinders with masking tape. Refrigerate cookie logs for 3-4 hours, turning rolls every hour or so to distribute the weight of the logs and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 375°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie logs into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 8-10 minutes, until lightly browned. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Unbaked cookie logs may be frozen in tightly sealed bags or containers for up to 2 months. Remove logs from freezer and let stand at room temperature for 30 minutes or so before slicing and baking as above.
Traditional buttery-rich Christmas icebox cookies filled with mixed glazed fruit and currants.
Ingredients
1 cup butter, softened at room temperature
1 2/3 cups brown sugar, lightly packed
2 extra large eggs
1 tsp vanilla
3¼ cups all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
1 cup mixed glazed fruit
½ cup currants
Instructions
Cream butter and sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
Sift flour, baking powder, baking soda, and salt together. Beat into creamed mixture until dry ingredients are combined. Stir in cherries and currants until blended into dough.
Divide dough into thirds and shape each portion of dough into three separate logs, each approximately 2” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open 3 empty paper towel cardboard cylinders and place one cookie log in each cylinder. Draw cylinder sides together and secure the cylinders with masking tape. Refrigerate cookie logs for 3-4 hours, turning rolls every hour or so to distribute the weight of the logs and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 375°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie logs into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 8-10 minutes, until lightly browned. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Unbaked cookie logs may be frozen in tightly sealed bags or containers for up to 2 months. Remove logs from freezer and let stand at room temperature for 30 minutes or so before slicing and baking as above.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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I’m going with a green theme for this seasonal Christmas Greens Holiday Tablesetting, drawing the color scheme from the green leaves in my Royal Albert “Lavender Rose” china.
I often like to use a three-piece floral centerpiece featuring one larger arrangement flanked by two smaller satellites.
There is no need to completely replicate the smaller satellites to match the main arrangement entirely. However, the satellites should draw one or more colors and flowers from the central arrangement so that the three arrangements all connect and tie together.
During the Christmas season, I keep buckets of various types of greenery in my garage and then use them in arrangements. I like to limit the selection of flowers to two to three colors but use different kinds of flowers in the same colors. Here I have used two different kinds of white flowers and two different green flowers.
Floral centerpieces need not cost a lot. I often buy packages of supermarket flowers and use them to build the centerpieces. Economical containers can often be found in dollar stores.
I also like to use different shapes and textures of greenery, flowers, and berries. They add interest and depth to arrangements.
Adding a pine cone or two always adds interest to Christmas arrangements.
One of the advantages of this style of centerpiece is that various juxtapositions can be used with them on the table – the arrangements can be placed in a straight line, at angles to each other, close together to make it look like one large centerpiece, or spaced apart for distinctly unique pieces.
I’m letting the wood in my table shine in this tablesetting as opposed to covering it with a tablecloth. I am using a white placemat for each setting. The gold charger plates pick up the gold rim of the china and add an air of elegance to the table.
I like the shape and colors in this china pattern. The shades of pink, lavender, and green in the pattern lend themselves to a wide variety of color options for the tablesetting.
Royal Albert “Lavender Rose” China
A simple pointed pocket fold for the napkin provides a nest for the forks. This type of fold works particularly well for napkins that, like these, have a motif on one corner.
One sure way to add sparkle to any table is to use glassware with lots of cuts. Sometimes, I mix and match my glassware but, since I am using my formal china in this setting, I decided to use all the same pattern of glassware.
This is the look when all the elements of the tablesetting are put together. The other great thing about the trio of floral arrangements is that, if the table is larger, there can be more than one larger centerpiece and/or more satellites to extend down the length of the table. It’s the type of centerpiece that is scaleable to the size of the table.
I hope you have enjoyed viewing my Christmas Greens holiday tablesetting.
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Making homemade Irish Cream Liqueur is very easy – it’s a matter of simply combining all the ingredients in a blender and blending on high for 25-30 seconds. Easy-peasy.
This liqueur will keep, tightly sealed in a sterilized bottle, in the refrigerator for the length of time the fresh cream used in the recipe will stay fresh as noted on the cream carton or bottle.
It’s important to shake the liqueur well before using . This liqueur serves well over ice or mixed with eggnog (1 part liqueur to 2 parts eggnog). Of course, it can also be used in a multitude of other ways as well, such as a flavorful coffee creamer.
Homemade Irish Cream Liqueur
Presented in decorative bottles, this liqueur makes a wonderful host or hostess gift.
Method: Combine all ingredients in blender and blend on high for apx. 25-30 seconds, just until ingredients are blended. Transfer liqueur to sterilized decorative bottle. Seal tightly.
Store in refrigerator for the length of time the fresh cream used in the recipe is “best before”. Shake liqueur well before serving.
To serve, pour liqueur into glass and add ice.
Yield: Apx. 1 litre
Serving Suggestion: Pour 1 part liqueur into glass and top with 2 parts eggnog. Add ice and serve.
Combine all ingredients in blender and blend on high for apx. 25-30 seconds, just until ingredients are blended. Transfer liqueur to sterilized decorative bottle. Seal tightly.
Store in refrigerator for the length of time the fresh cream used in the recipe is “best before”. Shake liqueur well before serving.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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This Carrot Pudding is an old-fashioned steamed pudding made with very plain, simple ingredients – it doesn’t get much more plain than grated carrots and shredded potato! Continue reading Steamed Carrot Pudding Recipe→
How can a cookie with only 6 simple ingredients taste this good!!! Well, they’re not called Marvelous Melting Moments without good reason. One bite of these sweet temptations and, from the rich, tender crumb of the cookie, you’ll find they quickly melt in your mouth. Continue reading Marvelous Melting Moments Recipe→
One of my favorite foods to make is the traditional fruitcake – both dark and light versions. And, I adore the scent in my home as the cakes bake. I don’t make both dark and light every year. Rather, I make a dark cake one year then, the following year, make a light cake.
Light Fruitcake
My Christmas season begins in early November when the first thing done to prepare for the holidays is to make the fruitcake. Fruitcakes do well with some “ageing” before they are cut – about 3 weeks is the absolute bare minimum a light fruitcake should age and, preferably longer. Dark fruitcakes take several weeks (and some will argue, months) to age and mellow before being cut into and served. This period allows the flavors to blend well and the cake to moisten which, of course, is always aided by a brushing of a weekly “nightcap” of whatever liquor is used in the cake. I tend to put rum in my dark cakes and brandy in the light fruitcakes. This libation not only helps to keep the cake moist but it also infuses flavor into the cake as it ages.
Light Fruitcake
Apart from their lighter color, light fruitcakes tend to be less rich and not quite as sweet as their dark counterparts. The wonderful thing about light fruitcakes is that the light-colored batter allows the jewel-toned glazed fruit to show well. Light fruitcake is both a flavorful and colorful addition to any holiday sweet tray.
Light Fruitcake
When I posted my recipe awhile back for my dark fruit cake, I offered several tips and hints on how to make fruitcakes. You can access that information by clicking here. The same tips and hints apply to light fruitcakes.
My version of a light fruitcake is nut-free. I find nuts can sometimes go rancid and can interfere with the nice soft texture of the fruitcake so I have long since dispensed with them in my cakes. As well, for any one with an allergy to nuts, a fruitcake with nuts would be off limits.
Jewel-toned Light Fruitcake
[Printable version of recipe follows at end of posting]
Light Fruit Cake
Ingredients: 1 lb golden sultana raisins 6 oz green glazed cherries 6 oz red glazed cherries 4 oz glazed pineapple rings, chopped ¾ lb mixed glazed fruit ¼ lb citron ½ cup brandy ¾ cup flaked coconut 2 tsp finely grated lemon rind 2 tsp finely grated orange rind
1 cup butter, softened at room temperature 1½ cup white sugar 5 large eggs, separated 1 tsp pure vanilla 1 tsp almond flavoring 1 tsp lemon flavoring ½ cup crushed pineapple, drained very well (reserve ¼ cup of the juice)
3¾ cups all-purpose flour (set aside 1 cup of the flour to flour the fruit mixture) 1½ tsp baking powder ¼ tsp salt
¼ cup orange juice ¼ cup freshly-squeezed lemon juice ¼ cup pineapple juice (from the drained crushed pineapple)
Extra brandy for brushing on cake as it ages and for soaking cheesecloth in which to wrap the cake
Method: In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
Preheat oven to 275°F.
In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
Sift together 2¾ cups of the flour, baking powder, and salt. In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 – 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 3-4 weeks as the cake “ages” before cutting and serving.
Yield: 1 – 6 lb, 6½ oz cake
For other Fruitcake, or fruitcake style, recipes from My Island Bistro Kitchen, click on the links below:
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Over the years, I have spent some time in Italy and, of course, that always motivates me to do more Italian-inspired cooking like this Minestrone Soup, for example. It’s very easy to get inspired when travelling to beautiful parts of the world, especially those known for fine cuisine and wines! Continue reading The Bistro’s Beefy Minestrone→
One of my all-time favorite soups is made with the most unlikely vegetable – cauliflower. I first had this soup on a cold, rainy night in a small café in Mahone Bay, Nova Scotia, many years ago. We were looking for light fare and cauliflower was the soup of the day. I must admit, the thoughts of cauliflower in soup was not at all appealing to me but the menu was limited so this is what was ordered. Continue reading Roasted Cream of Cauliflower Soup→
On a lovely Sunday afternoon on a hill in beautiful Clinton, PEI, the 2016 PEI Fall Flavours Culinary Festival came to a conclusion with a finale event featuring one of PEI’s finest shellfish – mussels.
The photo below shows an example of the mussel sock in which mussels grow.
Mussels in the Sock in Which They are Grown
According to the PEI Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in Canada. So, it is only fitting that an Island culinary festival would dedicate an entire event to featuring mussels.
Clinton Hills, PEI
The Clinton Hills venue, frequently used for wedding receptions, proved to be a great location for this function which was hosted by guest celebrity chefs Anna and Michael Olson who are no strangers to the PEI Fall Flavours Culinary Festival. Anna and Michael have been a part of the Festival for many years and often host two to three signature events at the Festival each year.
Chefs Anna and Michael Olson
The event began with a large campfire upon which the mussels were steamed.
Steaming Mussels on an Open Fire
Yes, those tightly wrapped tinfoil packets contain mussels.
Tending the Fire
Everything always tastes better cooked over an open fire! Opening up the tinfoil packets revealed these tasty treats. Three options were available: Mussels steamed in white wine, orange juice, or a Caesar mix, all with aromatics added.
Steamed PEI Mussels
Mussels and corn on the cob are a great combo!
Mussels and Corn on the Cob
Chef Anna is checking out the yummy mussels.
Chef Anna OlsonServing up the Steamed Mussels and Corn on the Cob
Even chefs, like the rest of us foodies, just have to photograph their food before consuming it!
Chef Anna and Chef Michael Olson
Around the campfire….
Around the Campfire
Any good party on PEI will have lively music. The strolling musicians were Mark Haines (fiddle) and Brad Fremlin (accordian).
Island Musicians Mark Haines (left) and Brad Fremlin (right)Island Musician, Mark Haines
After enjoying the mussels and corn by the campfire, folks moved over to the large tent just outside the event barn.
Mussels on the Hill Event at Clinton Hills, PEI (2016)
Nova Scotia’s Benjamin Bridge Winery was the 2016 wine sponsor for the PEI Fall Flavours Culinary Festival. They were pouring their famous Nova 7 wine. One of the great things about culinary festivals is the opportunity to discover new products. I discovered the Nova 7 wine at the PEI Fall Flavours Culinary Festival events in 2015 when Benjamin Bridge was also the wine sponsor. This wine is an aromatic light-bodied effervescent wine with a beautiful salmon or light coral color. Look for appealing aromatics with lovely floral and fruit notes in this wine. The Nova 7 is a very versatile wine, perfect for sipping or for pairing with a variety of foods, including seafood which made it a suitable accompaniment to the mussel dishes served at this event.
Benjamin Bridge’s Nova 7 Wine
Making my rounds inside the tent, I started with a bowl of delectable homemade mussel chowder.
Mussel ChowderMussel Chowder
This was followed by yummy mussel fritters served in slider rolls.
Serving Mussel Fritters
I had not had mussel fritters before and these were super tasty!
Mussel Fritters
Mussel Fritters in Slider Rolls
Upstairs in the main event barn, lobster poutine was being served. This was one event where you wanted to make sure you left the diet at home!
Mussel Poutine
Anna and Michael did a demo of their favorite ways to steam mussels and adding aromatics to enhance the flavor of these tasty morsels. I like when the event also has a learning component to it.
Chefs Anna and Michael Olson at Clinton Hills, PEI (2016)
Wagon rides around the farm were available throughout the afternoon. This was a rather stylish wagon ride with its benches!
Hayride at Clinton Hills
If you are a foodie, then I recommend a trip to PEI in September when the whole month is dedicated to culinary events featuring one or more of the Island’s fine foods. It’s a great way to learn about the foods of PEI, try some new foods or new and different ways to serve them, and hear some great local musicians.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
One of the 2016 signature events for the PEI Fall Flavours Culinary Festival was the Great Big Barbeque. Hosted by celebrity chef, Mark McEwan, this event was held at the PEI Brewing Company in Charlottetown.
Chef Mark McEwan
The Great Big Barbeque was a roving feast with food stations set up around the perimeter of the brewery as well as on the second level.
Roving Among the Food Stations at PEI’s Great Big Barbeque
In total, there were nine different food stations each featuring a local Island Chef with a signature dish.
Benjamin Bridge Winery, the 2016 Festival wine sponsor, greeted each patron with a glass of their Nova 7 wine.
Benjamin Bridge Wine
The PEI Brewing Company was kept busy serving small mugs of their handcrafted Gahan Ale straight from the tank. You can read the story I previously wrote about this brewery by clicking here.
Gahan Ale fresh from the tank at the PEI Brewing CompanyLocally brewed beer from the PEI Brewing Company
The main event hall was set up with picnic tables. From here, patrons circulated around the food stations in the order of their choosing.
The Great Big Barbeque at the PEI Brewing Company, Charlottetown, PEI
The Adam MacGregor Band provided lively entertainment for the evening.
Adam MacGregor Band Performing at PEI’s Great Big Barbeque
Station #1 – PEI Seafood Chowder
Chef Kyle Panton (Simms Corner Steakhouse and Oyster Bar) was kept busy dishing out his award-winning seafood chowder which he served in small glass jars.
Chef Kyle Panton
The chowder was accompanied by homemade biscuits, always a winning combo.
Homemade Biscuits
Station #2 – Lobster Poutine
Chef Brad MacDonald (The Brickhouse Kitchen and Bar) served up a dish featuring Island lobster and potatoes in the form of lobster poutine – hand-cut fries with a lobster veloute and melted cheese curds.
Serving up Lobster PoutineLobster Poutine
Station #3 – Glasgow Glen Farm’s Grilled Cheese
Jeff McCourt, chef and cheesemaker, from Glasgow Glen Farm in New Glasgow served an open-faced grilled Gouda cheese sandwich with smoked salmon and apple slaw on baguette slices.
Glasglow Glen Farm’s Open-faced Grilled Gouda Cheese SandwichAdding the Apple SlawOpen-faced Grilled Gouda Cheese Sandwich with Smoked Salmon and Apple Slaw on Baguette Slices
Station #4 – PEI Brewing Company Wood Fire Pizza
The brewery has a wood fire brick oven which was kept hopping with fresh made-to-order pizzas.
Wood-fired PizzaWood-fired Pizza
Station #5 – Island Striploin with Lobster Béarnaise
Chefs Cody Wallace (Fishbones Oyster Bar and Seafood Grill) and Jordan Dennis (Sobeys West Royalty) teamed up to present grilled PEI beef striploin with lobster béarnaise.
PEI Beef Striploin with Lobster BéarnaisePEI Beef Striploin with Lobster BéarnaisePEI Beef Striploin with Lobster Béarnaise
Station #6 – Island Beef Burger
The barbeques were kept busy grilling the slider beef burgers which Chef Brock MacDonald (The Gahan House) presented on cornbread brioche with avocado mayo, pickled red onions, and peppercorn blue cheese.
Station #7 – Marinated BBQ Kabobs
A huge barbeque at the brewery’s side door was filled with veggie kabobs consisting of zucchini, peppers, mushrooms, and tomatoes grilled in a smoky Gahan Iron Bridge Brown Ale BBQ sauce. These were the creation of Chef Andrew Cotton (Merchantman Fresh Seafood and Oyster Bar).
Veggie KabobsVeggie Kabobs in a Smoky Gahan Iron Bridge Brown Ale BBQ Sauce
Station #8 – Freshly Shucked PEI Oysters
Sous Chef Alexandre Jolin (The Barrington Steakhouse and Oyster Bar) ensured lots of PEI oysters were shucked and ready for patrons.
Shucking the PEI OystersRaw PEI Oysters Ready for Slurping!
Station # 9 – S’Mores Dessert Bar
This bar was set up so patrons could toast their own marshmallows to make S’Mores.
S’Mores Dessert Bar
This was a lively and interactive event and the brewery was an ideal location for this casual barbeque. It was great to see so many local Island chefs featured. We have a lot of great things happening on the food scene on PEI and the barbeque offered the opportunity to sample many of them.
Follow these links for stories I have written on other PEI Fall Flavours Culinary Events:
September heralds the beginning of the annual PEI Fall Flavours Culinary Festival and what better way to start it off than with a feast featuring lobster and Acadian fare! Le Festin acadien avec homard event was held on September 2, 2016, in conjunction with the annual Evangeline Area Agricultural Exhibition and Acadian Festival in Abram-Village in the western part of Prince Edward Island.
The PEI Fall Flavours Culinary Festival features signature events hosted by celebrity chefs and the main events feature one or more of the Island’s locally-produced foods. If you follow the links at the bottom of this posting, you will find stories and photos from past events that featured Island beef, lamb, lobster, potatoes, etc. I especially like the events that feature both regional fare and entertainment and “Le Festin acadien avec homard” scored high on both counts. For visitors to PEI (and many do come in September especially for the Fall Flavours Culinary Festival), it’s an opportunity to learn about local culture and sample locally-produced foods.
PEI’s Acadian population in Abram-Village sure knows how to throw a good party with great food and lively entertainment. A quartet of talented local musicians comprised of Louise Arsenault (fiddle), Hélène Bergeron (keyboard/guitar/stepdancer), Caroline Bernard (singer/keyboard/guitar), and Rémi Arsenault (bass) provided toe-tapping Acadian music throughout the evening.
Musicians Performing at “Le Festin acadien avec homard” Fall Flavours event, Abram-Village, PEI, 2016
The event was hosted by celebrity chef, Anna Olson, who is no stranger to the PEI Fall Flavours Culinary Festival as she and her husband, Michael, return to the Island annually to participate in the culinary events.
Chef Anna Olson at “Le Festin acadien avec homard” Fall Flavours Event, Abram-Village, PEI, 2016
Anna hosts three cooking programs on Food Network Canada: “Bake with Anna Olson“, “Fresh with Anna Olson“, and “Sugar“. Ever the good sport, Anna was put through her paces before MC Georges Arsenault declared she had passed the test to be made an honorary Acadian. She learned some French and she was taught some stepdancing moves!
Chef Anna Olson
Here was the menu for the dinner:
Menu for 2016 Le Festin acadien avec homard
Upon arrival in the dining hall, guests were greeted with a complimentary glass of Benjamin Bridge’s Nova 7 wine.
Benjamin Bridge Wine
Benjamin Bridge Winery from Gaspereau Valley, Nova Scotia, was this year’s Festival Wine Sponsor as it was in 2015 when I discovered their delightful Nova 7 wine. The Nova 7 is a beautiful light-bodied effervescent wine with a gorgeous pinkish color, and appealing aromatics with lovely floral and fruit notes. It’s a great wine for sipping or for pairing with a wide range of foods from seafood to spicy foods to desserts. It made a fine accompaniment to the foods served at this dinner.
Benjamin Bridge Nova 7 Wine
Fresh steamed mussels were served as hors d’oeuvres. According to the Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in Canada. In fact, fresh PEI mussels are shipped to the USA and as far away as Hong Kong, Japan, and Kuwait. It’s very common at PEI gatherings to serve steamed mussels.
Steamed PEI Mussels
The dinner was held in a large community hall and served, family style, at long tables.
“Le Festin acadien avec homard” PEI Fall Flavours Culinary Festival event 2016 in Abram-Vilage, PEI
Servers, in traditional Acadian attire, brought the prepared dishes to each table.
“Le Festin acadien avec homard” PEI Fall Flavours Culinary Festival Event, Abram-Village, PEI, 2016
Guests then passed the dishes, from one to another, around the table, serving themselves.
Serving lobster at “Le Festin acadien avec homard” in Abram-Village, PEI
The four-course dinner began with a bowl of Chicken Fricot, also known as chicken soup. This is a very popular Acadian dish.
Chicken Fricot, a popular Acadian soup
The Fricot contains very few ingredients and I believe it is the summer savory that gives this brothy soup its wonderful tasty flavor. Made only with chicken, onion, potatoes, water, summer savory, salt, and pepper, it’s hard to believe just how tasty this soup really is! It was especially good with the French biscuits that were in baskets on the tables! French biscuits (Galettes blanches) are a cross between a yeast roll and a traditional tea biscuit.
French Biscuits
The second course consisted of two long-time Acadian favorites: Râpure and Acadian Meat Pie.
Acadian Meat Pie (left) and Râpure (right)
Both are made with simple easy-to-come-by ingredients. The Râpure is made with pork and/or chicken, onions, potatoes (both mashed and raw grated), eggs, summer savory, coriander, salt and pepper. The ingredients are mixed together, placed in a greased baking dish and baked in the oven.
Traditionally, Acadian meat pie was made with pork. Today, however, it is common to have a mixture of meats in the pie – pork, beef, chicken, and/or hare, for example. Again, the ingredients for the pie filling are very basic – the meat, onion, summer savory, cloves, salt and pepper, and some flour for thickening. The filling is encased in pie pastry and baked in the oven. Molasses is often served with the meat pie. Meat pies are common fare for Acadians on Christmas Eve although, on PEI, the pies are commonly now eaten throughout the year as well.
The third course was Island lobster in the shell served with homemade potato salad.
PEI Lobster
It’s very traditional on PEI to serve potato salad with lobster and this salad was a true old-fashioned homemade PEI potato salad full of flavor.
Potato Salad
And, for dessert, fresh blueberry pie made with in-season local berries.
Blueberry Pie
This was a fantastic evening of fabulous food and lively music. I thoroughly enjoyed this event and it was an opportunity for me to try some Acadian foods I had not had before.
Follow these links for other stories I have written on previous Fall Flavours Culinary Festival events:
Thanksgiving brings wonderful opportunities for a variety of tablesettings. The rich colors of autumn provide an endless supply of inspiration for decorating the table. In this tablescape (which does not have to be reserved solely for the Thanksgiving holiday), I am using Victorian English Pottery “Pheasant Woodland” dinnerware that has a distinctive fall theme. It’s one that can be used throughout the entire autumn season.
Victorian English Pottery Dinnerware
Like a lot of English transferware, this pattern tells a story and has earthy colors; however, I also recognize that it is a busy pattern. In order for the dinnerware to stand out on the table, it benefits from the use of solid-colored charger plates to frame and “ground” each place setting. Busy-patterned dinnerware also looks best on solid-colored placemats or tablecloth. When I am using this type of dinnerware, I want it to stand out on the table so I ensure that other elements on the table, including the table covering, don’t compete with it for attention.
To add a punch of color, I have used my plaid napkins encased in natural-toned napkin rings. The orange in the napkins ties in with the shades on the pheasants in the dinnerware pattern. Placing the napkin on the side of the plate (as opposed to across the top of the bowl) allows the dinnerware pattern to be displayed for maximum impact.
Again, because the pattern of the dinnerware is quite busy, I have kept the centerpiece relatively simple – a traditional-styled fall-themed arrangement in the centre flanked by two pillar candles on glass candlesticks. The use of the glass candlesticks keeps the focus on the centerpiece.
Thanksgiving Centerpiece
The colors in the centerpiece correspond to the color scheme of the dinnerware. With this classic style of tablesetting, it is important to maintain the colors of the dinnerware in other elements of the table – for example, the centerpiece, candles, napkins, and charger plates.
The leaf-etched neutral-colored candles blend with the color of the centerpiece urn and the background in the dinnerware.
The candles and their placement add symmetry to a classic tabletop centerpiece. So, only three items in the centerpiece – two candles and the floral centerpiece – to keep it clutter-free. This is particularly important if the table is not large. I wanted to see some clean white space on the table.
In keeping with the style of this dinnerware, I have used some of my vintage glassware which also blends with the candlesticks. Clear glassware adds life and sparkle to a tablesetting and also gives it an airy look and feel.
I hope you have enjoyed a glimpse of my Thanksgiving tablesetting.
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Thanksgiving Tablesetting
To view the Bistro’s other Thanksgiving tablesettings, follow these links:
I so love Pickled Beets. They are something I grew up with and I still make them. It’s a bit of a messy job but, oh, are the results so worth it! I look upon these as vegetable candy! Continue reading Best Pickled Beets Recipe→
Lemonade is a wonderful refreshing drink on a hot summer’s day. Sometimes I like just plain old-fashioned lemonade and, other times, I like to flavor it using whatever berries are currently in season. My latest lemonade creation uses high bush blueberries to make blueberry lemonade concentrate. Fill a glass about one third full of the concentrate and top it up with lemon-lime soda for a tasty drink. You can, of course, top up the concentrate with lemon-flavored sparkling water instead of the soda. Continue reading Blueberry Lemonade Recipe→
There are many ways to make blueberry pie but I have found that this is one of the tastiest. It’s also a great alternative to anyone who is not overly fond of double-crusted pies as this one is all about the filling!
Now, I love blueberries but sometimes I find they need a little help with a flavour boost. That’s why I have created this recipe for a blueberry filling that adds a gentle amount of cinnamon and nutmeg along with some orange juice and orange rind. To add a bit of depth and complexity to the flavor, I add a couple of tablespoons of Grand Marnier liqueur after the filling has cooked and been removed from the heat. This is an optional ingredient but a lovely flavor addition to the pie if you have the liqueur on hand.
As with any food, it is important to know what flavor combinations work and will complement each other. Cinnamon and nutmeg are two spices that go well with blueberries and, of course, blueberry and orange have long been a successful flavor combo. The other thing that is important is not to add in too many different flavors (or too much of any one additional flavor) as that can confuse the palate, detract from the authentic blueberry flavor, and not have the desired result. Sometimes less really is more!
The blueberries I used in this recipe are locally-grown here on PEI. Over the past few years, a number of high bush blueberry u-picks have begun operating around the Island. These are the lovely, large plump blueberries which are very easy to pick off bushes so no need to get down on hands and knees to find them. They grown in clusters on the vine, almost like grapes and are quick, easy, and clean to pick. When these blueberries are in season in August and early September, we always have them fresh. The berries freeze well and this pie can certainly be made with the frozen berries so it can be enjoyed at any time throughout the year.
PEI Blueberries
This is one of the those pies that is best eaten the day it is made so plan to make the pie early in the morning, let it chill for the afternoon, and enjoy it with a dollop of whipped cream as a special dessert treat for dinner.
Blueberry Cream Cheese Pie
[printable recipe follows at end of posting]
Blueberry Cream Cheese Pie
Ingredients:
9” baked pie shell, cooled
6 oz. cream cheese, softened 3 tbsp sugar 1½ tbsp milk ½ tsp vanilla
¾ cup granulated sugar 3½ tbsp cornstarch Dash salt ¼ tsp cinnamon 1/8 tsp nutmeg 1 tsp finely grated orange rind 12 oz. high bush blueberries (apx. 2½ cups) 2 tsp orange juice 2 tbsp Grand Marnier liqueur ½ tbsp butter
1 cup whipping cream 1 tsp. vanilla 2 tbsp sugar
Method:
In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of baked and cooled pie shell. Refrigerate for at least one hour.
In small bowl, combine the sugar, cornstarch, salt, cinnamon, nutmeg, and grated orange rind together. In medium-sized saucepan, combine the blueberries, orange juice, and cornstarch-sugar-spice mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in Grand Marnier liqueur and butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Add a dollop of the whipped cream to each individual pie serving or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
Yield: One 9” pie.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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For my pastry recipe along with hints and tips on making pastry, clickhere.
A luscious and decadent blueberry cream cheese pie that combines high bush blueberries with cinnamon, nutmeg and orange liqueur flavorings
Ingredients
9” baked pie shell, cooled
6 oz. cream cheese, softened
3 tbsp sugar
1½ tbsp milk
½ tsp vanilla
¾ cup granulated sugar
3½ tbsp cornstarch
Dash salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 tsp finely grated orange rind
12 oz. high bush blueberries (apx. 2½ cups)
2 tsp orange juice
2 tbsp Grand Marnier liqueur
½ tbsp butter
1 cup whipping cream
1 tsp. vanilla
2 tbsp sugar
Instructions
In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of baked and cooled pie shell. Refrigerate for at least one hour.
In small bowl, combine the sugar, cornstarch, salt, cinnamon, nutmeg, and grated orange rind together. In medium-sized saucepan, combine the blueberries, orange juice, and cornstarch-sugar-spice mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in Grand Marnier liqueur and butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Add a dollop of the whipped cream to each individual pie serving or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
Picnics are a favorite summertime activity for us. We like to do a lot of daytripping around our province discovering and revisiting all that our wonderful Island has to offer. Prince Edward Island has many great locations that are suitable for picnics. Our picnic last weekend took us to a scenic location near the Confederation Bridge in Borden-Carleton.
Confederation Bridge
This bridge transcends the Northumberland Strait linking PEI with New Brunswick. At 12.9km (8 miles) in length, the bridge is the longest bridge in the world that crosses ice-covered water. Our Island winters can be quite harsh and the Strait is covered in thick ice for several months of the year. Building a bridge to withstand these conditions was no easy feat.
Before the bridge opened to traffic on May 31, 1997, the only ways on and off PEI were by ferry or air. Ferry service does still operate seasonally in the Eastern part of the Province at Wood Islands where ferries transport vehicular traffic between PEI and Nova Scotia.
The Confederation Bridge curves partway across the Strait and has a high navigational span that allows large ships to pass under the bridge. It’s pretty cool to see the large cruise ships going under the bridge!
Because the Confederation Bridge is an iconic element of PEI, it makes a fitting backdrop for a summertime Island picnic.
Bridge View
So, now that the stage has been set for the location, back to the picnic……I have chosen to go with a black and white theme and I’m a big fan of checkered fabric – checks just seem to speak of picnics. I have chosen to use my plain black dinner napkins and have wrapped the cutlery inside the napkins. This is easy to do before leaving home and it keeps the items together. To give the classy black napkins a more casual look for a picnic, I have tied each napkin with narrow twine.
To add a punch of color to the table, I selected small bright yellow sunflowers paired with Bells of Ireland. Whether I am setting the table for an event at home or on the road, I like to see a well set table! These flowers were locally grown at Island Meadow Farm in York, PEI. They grow the most amazing array of flowers and I like to use them in my summer tablesettings.
Sunflowers and Bells of Ireland
Picnics are meant to be casual fare so, while I always try to have a main, a side, some fruit, something sweet, and a beverage, I often like to include some finger/snacking foods as I have done today. Let’s start with the PEI mussels in the shell. These are steamed mussels to which I have added some red and orange pepper, celery, and red onion. A light dressing of a red wine vinaigrette makes these tasty little morsels.
PEI Mussels
Cold cuts, cherry tomatoes, and cucumber are always good nibbling foods (and they add great color to the table).
The Nibbling Tray
I wrapped peach wedges inside basil leaves and prosciutto (seen in the photo below). These little picnic hors d’oeuvres add color, texture, and flavor to the menu. They go particularly well with Gouda cheese.
Peaches in Prosciutto
I have chosen small tomato quiches for the main in today’s picnic. The great thing about quiches is that they can be served, hot, warm, or cold and, when cold, are great travelers for the picnic basket.
Tomato Quiche
And, for a side, I opted for a quinoa salad with a balsamic vinaigrette dressing. To the quinoa I added peppers, corn, celery, red onion, and kale from our garden. Packing the salad into small Mason jars is an easy way to transport salads on a picnic.
Quinoa Salad
Plates are not always necessary for picnics. Here, I have used small breadboards which work equally well and they are easy to pack.
The Picnic Lunch
I popped by the Tryon Blueberries U-Pick in North Tryon on my way and picked a box of these amazing high-bush blueberries. I live on these berries when they are in season on the Island!
PEI Blueberries
And, for the sweet tooth, I took along some of my homemade snickerdoodle cookies.
Snickerdoodle Cookies
And, as an extra special treat, we enjoyed Belgian chocolates that we brought home from a wonderful visit to Brugge, Belgium. If you ever have the chance to visit Brugge, I highly recommend it. You can view photos of my visit to Brugge over on my travel blog, Island Shore Traveler, by clicking here.
Belgian Chocolates
I like to choose foods and elements to the picnic that are colorful and that blend well together.
A PEI Summer Picnic
I hope you have enjoyed a little “taste” of my picnic by the bridge.
Today, I am sharing my recipe for Blueberry and Grand Marnier Jam! Blueberry and orange are a great flavor combo so why not add a little kick to the jam by adding an orange-flavored liqueur. This does add a level of richness and flavor complexity to the jam. Continue reading Blueberry and Grand Marnier Jam Recipe→
As I write this post on July 30th, 2016, I am celebrating Food Day Canada with a picnic featuring local Prince Edward Island food products. Food Day Canada is a day set aside to celebrate all the wonderful foods that we, as Canadians, enjoy. Continue reading Locovore’s Picnic – Food Day Canada 2016→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
