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Best Pickled Beets Recipe

Pickled Beets
Pickled Beets

I so love pickled beets.  They are something I grew up with and I make them every year.  It’s a bit of a messy job but, oh, are the results so worth it!  I look upon these as vegetable candy!

Pickled beets are really nothing more than cooked beets bottled with a vinegar-sugar-spice syrup. That’s it.

For pickling, I recommend cylinder beets if you can get them. They are long and slender and slice nicely for fitting in to the jars and also for presentation.  Regular ball beets can, of course, be used for pickling and, in fact, that’s all my grandmothers would have used – just the regular garden variety.  However, some of the round beets grow quite large and the slices have to be cut into two or three pieces to get them to fit in the jars and they don’t look quite as nice for presentation….same great taste, though.

Beets take awhile to cook so patience is required for this exercise.  Try to select uniformly-sized ones so they all cook at the same rate. However, if you have a mixture of sizes, place the larger ones in the bottom of the pot and the smaller ones on top.

Don’t peel the beets before they are cooked. Simply remove the leaves, leaving about 1″ stem and the root end intact.  Removing the stem or root end will cause bleeding and the vegetable will lose its vibrant color during the cooking process. The stem ends get removed after cooking and the beets get peeled after they are cooked. In fact, the skins will usually just slip off the cooked beets.

Because these vegetables are a bit messy to deal with, I use a portable burner and cook them outside so there is less chance of beet-spattered walls and counter in my kitchen. They do stain surfaces. I add a couple of teaspoons of cooking oil to the water in which the beets are cooked as I find it helps to prevent them from boiling over.

When the beets are starting to get along with their cooking, start the syrup to cook in a separate smaller stockpot.  The syrup should cook for about 18-20 minutes at a slow boil.  Don’t boil it too rapidly or for too long as it will evaporate and there won’t be enough syrup to fill the jars. This means more syrup has to be made and the syrup needs to go over the hot beets so timing is everything. For instructions on how to make the spice sachet used in the syrup, visit my posting on making mustard pickles. I also recommend that pickling vinegar be used. It will usually have 7% acidity, making it stronger than table vinegar and will help to preserve the beets longer.

You can give the cooked beets a quick rinse under cold running water. It does make them a bit easier to handle. However, they have to be bottled hot so don’t over-do the rinsing. I recommend slicing the hot beets about 1/4″ thick. Pack them well into the hot sterilized jars, leaving about 1″ headroom. Ladle the hot syrup into the filled jars, filling each jar with the syrup to within 1/4″ from the top. Use a non-metal object to remove any air bubbles that may have formed in the jars and add more syrup, if necessary, to fill up the jars to about 1/4″ from the tops. Seal with heated lids and screw on the jar bands just until resistance is met.  For greatest food safety, it is recommended that the filled jars be processed in a hot water bath following your canner manufacturer’s directions for your local altitude.

Traditional PEI Christmas Dinner
Pickled Beets with Roast Turkey Dinner

We enjoy these tasty morsels with cooked dinners such as the traditional Thanksgiving and Christmas turkey dinners as well as with roast beef or pork dinners. They are also good served with cold meats.

Beets
Pickled Beets

[Printable Recipe follows at end of posting]

Best Pickled Beets

 Ingredients:

5 lbs cylinder beets, stem and root ends intact
Boiling water
2 tsp cooking oil

2¾ cups brown sugar
2¾ cups pickling vinegar
1 cup + 3 tbsp water
2¾ tsp pickling spice, tied into a small cheesecloth sachet
2 – 6” cinnamon sticks
¼ tsp salt

Method:
Remove the leaves from the beets, leaving about 1” stem in place.  Rinse under cold water to remove any clay.  In very large stock pot, place the larger beets on the bottom, then the smaller ones. Cover the beets with boiling water and add 2 tsp cooking oil.  Cover and cook over medium-high heat until beets are fork tender.

As beets are nearing the cooked stage, begin making the syrup by combining the sugar, vinegar, water, pickling spice sachet, cinnamon sticks, and salt into a small stockpot. Bring to a boil over medium-high heat.  Reduce heat to medium low and boil, uncovered, slowly for approximately 15-18 minutes.

Remove cooked beets from water, rinse quickly under cold water, peel, and remove and discard stem and root ends. Slice hot beets into ¼” thick slices and pack into sterilized jars, leaving 1” headroom.

Remove and discard the pickling spice sachet and cinnamon sticks from the syrup.  Ladle hot syrup over beets leaving ¼“ headroom.  Using a non-metal object, remove any air bubbles from the jars and add more syrup as necessary to fill jars to about ¼“ from the top. Wipe each jar rim clean with a damp cloth. Seal immediately with heated lids. Screw on jar bands just until resistance is met.

Process filled jars in hot water bath according to canner manufacturer’s directions for the proper time for your local altitude.

Yield:  Apx. 6 pints

For more of my pickle and chow recipes, follow these links:
Mustard Pickles
Bread and Butter Pickles
Green Tomato Chow
Mustard Beans
Dill Pickles

Best Pickled Beets Recipe

Yield: Apx 6 pints

These tasty sweet pickled beets are easy to make, showy in presentation, and are a fine accompaniment to many meals. A Prince Edward Island favorite.

Ingredients

  • 5 lbs cylinder beets, stem and root ends intact
  • Boiling water
  • 2 tsp cooking oil
  • 2¾ cups brown sugar
  • 2¾ cups pickling vinegar
  • 1 cup + 3 tbsp water
  • 2¾ tsp pickling spice, tied into a small cheesecloth sachet
  • 2 – 6” cinnamon sticks
  • ¼ tsp salt

Instructions

  1. Remove the leaves from the beets, leaving about 1” stem in place. Rinse under cold water to remove any clay. In very large stock pot, place the larger beets on the bottom, then the smaller ones. Cover the beets with boiling water and add 2 tsp cooking oil. Cover and cook over medium-high heat until beets are fork tender.
  2. As beets are nearing the cooked stage, begin making the syrup by combining the sugar, vinegar, water, pickling spice sachet, cinnamon sticks, and salt into a small stockpot. Bring to a boil over medium-high heat. Reduce heat to medium low and boil, uncovered, slowly for approximately 15-18 minutes.
  3. Remove cooked beets from water, rinse quickly under cold water, peel, and remove and discard stem and root ends. Slice hot beets into ¼” thick slices and pack into sterilized jars, leaving 1” headroom.
  4. Remove and discard the pickling spice sachet and cinnamon sticks from the syrup. Ladle hot syrup over beets leaving ¼“ headroom. Using a non-metal object, remove any air bubbles from the jars and add more syrup as necessary to fill jars to about ¼“ from the top. Wipe each jar rim with a damp cloth. Seal immediately with heated lids. Screw on jar bands just until resistance is met.
  5. Process filled jars in hot water bath according to canner manufacturer’s directions for the proper time for your local altitude.
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Beets
Pickled Beets
Pickled Beets
Pickled Beets

Blueberry Lemonade Recipe

Lemonade
Blueberry Lemonade

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.

Lemonade
Blueberry Lemonade

This recipe begins with a simple syrup which is infused with freshly squeezed lemon juice, grated lemon rind, and blueberry purée.

I am sometimes asked if it is necessary to use a simple syrup when making lemonade.  In my view, it is essential and here is why.  Ever try dissolving sugar in cold liquid?  If you have, then you know the difficulty in getting the sugar to completely dissolve. Stir, stir, stir or shake, shake, shake and the sugar just does not want to completely dissolve and the mixture will appear cloudy. This is because sugar is not very soluble in cold liquid.  At some point, you may have experienced a drink that had a nasty gritty sugar taste and texture and you may have noticed some undissolved sugar that fell  to the bottom of the glass.  This would have been the result of sugar mixed with cold liquid.

Lemonade is meant to be a bit tart but it does need some sugar to sweeten it a bit.  So, how do you get the sugar successfully incorporated into the lemonade?  It’s simple – you make a simple syrup. And, it’s called simple for a reason.

Simple syrup is nothing more than water and sugar heated until the sugar is perfectly dissolved.  There are various formulas for simple syrup, depending on how thick you want the syrup and for what purpose it will be used. I tend to use 3/4 cup of sugar to 1 cup of water for simple syrups for beverages.  My preference is to use super-fine sugar (aka caster sugar) because its fine texture means it dissolves easier than standard granulated sugar. Simply combine the sugar and water in a saucepan and heat over medium heat to the boiling point, stirring constantly, until the sugar is dissolved.  Let the syrup boil gently for about 3-4 minutes, reducing the heat if necessary so the mixture does not boil too rapidly.  Don’t boil the mixture rapidly or leave the liquid on the heat too long because you’ll lose some to evaporation.  Remove the liquid from the heat and let it cool for about 30-40 minutes before adding any additional ingredients such as lemon juice, lemon rind, or puréed berries. Easy-peasy! And, you will have a much more refined drink that has a smooth, silky, velvet-like finish than you will get by trying to dissolve the sugar in cold water. It’s all about the quality in the end result.

Lemonade
Blueberry Lemonade

I used about 6 oz of high bush blueberries (the really nice big berries like the ones in the photo below) for this recipe and, with my potato masher, I loosely broke up the berries.

Blueberries
High Bush Blueberries

By gently mashing the berries, their juices get released quicker when they are heated. The  berries were combined with 2/3 cup of water and cooked over medium heat for 5-7 minutes, just until they were softened and their juices were extracted.  The mixture was cooled for about 30 minutes then puréed with an immersion blender.  I added the blueberries, lemon juice, and lemon rind to the cooled simple syrup and let it sit for a couple of hours so the flavors would infuse the syrup.

To get the smooth liquid,  strain the cooled mixture through a very fine mesh sieve twice to remove the pulp.

This concentrate will keep in a tightly sealed container in the refrigerator for three to four days.

Lemonade
Blueberry Lemonade

[printable recipe follows at end of posting]

Blueberry Lemonade

Ingredients:
1 cup water
¾ cup super-fine sugar (aka caster sugar)

½ cup freshly squeezed lemon juice
1 – 2 tbsp grated lemon rind

6 oz high bush blueberries
2/3 cup water

Method:

For the simple syrup:  In small saucepan, combine the water and sugar together.  Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved.  Reduce heat slightly and boil gently for 3-4 minutes, stirring occasionally.  Remove from heat and cool to room temperature (apx. 30-40 minutes).

For the blueberry purée: In pie plate, gently mash the berries with a potato masher to release their juices.  Combine the berries and 2/3 cup water in a saucepan.  Cook over medium heat, stirring constantly, for approximately 5-7 minutes, or until berries are softened and the mixture is quite juicy.  Remove from heat and cool for about 30 minutes. Purée the berry mixture in a blender or with an immersion blender.

For the lemonade concentrate: Add the lemon juice, lemon rind, and puréed berry mixture to the cooled simple syrup.  Stir well to fully combine the ingredients.  Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend.  Strain mixture twice through a fine mesh sieve to remove the pulp.  Discard the pulp and pour concentrate into a bottle.  Cover tightly and store in refrigerator for up to 3-4 days.

To serve:  Fill a glass approximately one-third full of lemonade concentrate.  Top up with lemon-lime soda or lemon-flavored sparkling water.  Add ice cubes. Garnish with a lemon wheel, a sprig of lemon balm, and fresh blueberries, if desired.

Yield:  Approximately 2 cups concentrate

Lemonade
Blueberry Lemonade

 

Blueberry Lemonade

Yield: Apx. 2 cups concentrate

This lemonade combines two complementary flavors to make a delightfully tasty and refreshing drink for a hot summer's day.

Ingredients

  • 1 cup water
  • ¾ cup super-fine sugar (aka caster sugar)
  • ½ cup freshly squeezed lemon juice
  • 1 – 2 tbsp grated lemon rind
  • 6 oz high bush blueberries
  • 2/3 cup water

Instructions

  1. For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat slightly and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes).
  2. For the blueberry purée: In pie plate, gently mash the berries with a potato masher to release their juices. Combine the berries and 2/3 cup water in a saucepan. Cook over medium heat, stirring constantly, for approximately 5-7 minutes, or until berries are softened and the mixture is quite juicy. Remove from heat and cool for about 30 minutes. Purée the berry mixture in a blender or with an immersion blender.
  3. For the lemonade concentrate: Add the lemon juice, lemon rind, and puréed berry mixture to the cooled simple syrup. Stir well to fully combine the ingredients. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the pulp. Discard the pulp and pour concentrate into a bottle. Cover tightly and store in refrigerator for up to 3-4 days.
  4. To serve: Fill a glass approximately one-third full of lemonade concentrate. Top up with lemon-lime soda or lemon-flavored sparkling water. Add ice cubes. Garnish with a lemon wheel, a sprig of lemon balm, and fresh blueberries, if desired.
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For other great lemonade drink recipes from My Island Bistro Kitchen, click on the links below:

Lemonade
Strawberry Lemonade
Rhubarb Lemonade

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Lemonade
Blueberry Lemonade

 

Lemonade
Blueberry Lemonade

Blueberry Cream Cheese Pie Recipe

Blueberry Pie
Blueberry Cream Cheese Pie

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.

Summer Berries
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 and Grand Marnier Pie
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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Blueberry Cream Cheese Pie
Blueberry Cream Cheese Pie

 

Blueberry and Grand Marnier Pie
Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie Recipe

Yield: One 9" pie

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

  1. 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.
  2. 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.
  3. 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.)
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For more great blueberry recipes from My Island Bistro Kitchen, click on these links:

Blueberry and Grand Marnier Jam

Blueberry Bread Pudding with Grand Marnier Sauce

Blueberry Barbeque Sauce

Blueberry Muffins

Blueberry Grunt

Blueberry Buckle

Blueberry Buttermilk Pancakes

Blueberry and Grand Marnier Jam Recipe

Blueberry Jam
Blueberry and Grand Marnier Jam

On my stove today was blueberry jam….but not just any jam…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.

Blueberry Jam
Blueberry and Grand Marnier Jam

My berries came from the Tryon Blueberries U-pick in North Tryon, PEI.  These are high bush blueberries and picking them is quick and easy since the vines are loaded with large flavorful berries. No need to get down on the hands and knees to pick these blueberries!

High Bush Blueberries
Tryon Blueberries U-pick Field
Blueberries
High Bush Blueberries

It takes probably no more than 10-15 minutes to pick a 5-pound box or bowlful and that’s generally from only 4-5 bushes.

This is an easy jam to make. I do use liquid pectin in the jam which gives it a soft set.  I find blueberry jam takes forever to cook and thicken if I don’t use pectin.  This is still a soft consistency jam that spreads easily and it is jam packed full of summer flavor!

Blueberry Jam
Blueberry and Grand Marnier Jam

The berries need to be slightly crushed so that their juices get released quickly as this jam does not cook long.  Only crush a few berries at a time, using a potato masher, and make sure they are in single layers as you crush them so that each berry gets broken open.  There is no need to purée them as the idea is for the jam to still have some texture to it and not be completely smooth like a jelly.

Adding a bit of cinnamon, nutmeg, and lemon rind provides an additional flavor boost to the jam.

Blueberry Jam
Blueberry and Grand Marnier Jam

This is a super easy and quick jam to make. It is especially good on biscuits, scones, and toast.  It’s also quite delightful dolloped on top of custard or Greek yogurt for a simple and quick dessert.

Jam and Biscuits
Blueberry and Grand Marnier Jam on Biscuits

[a printable version of recipe follows at end of post]

Blueberry and Grand Marnier Jam

Ingredients:
4 cups crushed high bush blueberries (apx. 2 lbs)
3¼ cups granulated sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp finely grated lemon rind
2 tbsp freshly squeezed lemon juice
1 – 85ml pouch Certo liquid pectin
¼ cup Grand Marnier liqueur

Method:
Wash berries.  Using a potato masher, lightly crush berries to release their juice, mashing about one cup at a time, single layer.

In bowl, mix sugar and spices together.  Stir in lemon rind.

Place crushed berries in large pot.  Add the sugar-spice mixture and lemon juice. Stir well and bring to a full rolling boil, stirring to prevent scorching. Once boiling, boil hard for 1 minute, stirring continuously.  Remove from heat and add the pouch of liquid pectin along with the Grand Marnier liqueur.  Stir for 5 minutes, skimming off any foam that may form.  Ladle into hot sterilized jars, filling to about ¼” from the top of each jar. Wipe each jar top. Cover jars with heated lids and screw on bands fingertip tight.  Store jam in refrigerator or cold room. For greater longevity, process in a hot water bath, following canner manufacturer’s directions.

Yield:  Apx. 7 half-pint jars

Blueberry and Grand Marnier Jam

Yield: Apx. 7 - 1/2-pint jars

A quick and easy-to-make jam that is flavored with spices and Grand Marnier liqueur

Ingredients

  • 4 cups crushed high bush blueberries (apx. 2 lbs)
  • 3¼ cups granulated sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp finely grated lemon rind
  • 2 tbsp freshly squeezed lemon juice
  • 1 - 85ml pouch Certo liquid pectin
  • ¼ cup Grand Marnier liqueur

Instructions

  1. Wash berries. Using a potato masher, lightly crush berries to release their juice, mashing about one cup at a time, single layer.
  2. In bowl, mix sugar and spices together. Stir in lemon rind.
  3. Place crushed berries in large pot. Add the sugar-spice mixture and lemon juice. Stir well and bring to a full rolling boil, stirring to prevent scorching. Once boiling, boil hard for 1 minute, stirring continuously. Remove from heat and add the pouch of liquid pectin along with the Grand Marnier liqueur. Stir for 5 minutes, skimming off any foam that may form. Ladle into hot sterilized jars, filling to about ¼” from the top of each jar. Wipe each jar top. Cover each jar with heated lids and screw on bands fingertip tight. Store jam in refrigerator or cold room. For greater longevity, process in a hot water bath, following canner manufacturer’s directions.
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Blueberry Jam
Blueberry and Grand Marnier Jam

Strawberry Rhubarb Popsicles Recipe

Fruit Popsicles
Strawberry Rhubarb Popsicles

One of the quintessential summertime treats would have to be popsicles!  They’re cool and refreshing and there are so many flavor combinations.

The one thing I find about homemade popsicles is that it is difficult to get them to freeze rock hard like the commercial varieties.  One method I use is to add unflavored gelatin to the mix. While it won’t freeze as hard as store-bought ones which probably have all kinds of stabilizers added to them, adding gelatin does extend the life of the popsicles a wee bit before they melt. It also helps to hold the ingredients together.

Homemade Popsicles
Strawberry and Rhubarb Summertime Treats

One of my favorite flavor combos is strawberry and rhubarb. I use rhubarb juice (made from cooking the rhubarb and extracting its juice) in a lot of recipes, including this one.

To make this an adult treat, try serving the popsicle in a wine glass and adding a sparkling or rosé wine such as pinot noir rosé.

Rosé Wine with Popsicles
Strawberry Rhubarb Popsicles

Combining two great summer flavors, these are the perfect treat to cool off with this season.

Strawberry Rhubarb Popsicles
Homemade Popsicles

[Printable recipe follows at end of post]

Strawberry Rhubarb Popsicles

Ingredients:
½ cup granulated sugar
½ cup water

4½ cups rhubarb, chopped into ½” pieces (apx. 1 lb. 2 oz)
2 tbsp granulated sugar
1 cup water

4½ oz strawberries
2 tbsp granulated sugar
½ tbsp strawberry balsamic vinegar
Dash salt
½ tbsp lemon juice
1 tbsp Epicure Summer Berry Dip Mix (optional)

1 tbsp unflavored gelatin dissolved in 3 tbsp of the rhubarb juice
¼ cup boiling water

1/3-cup popsicle molds (enough for 9-10 popsicles)

Method:

In small saucepan, combine the first amount of sugar and water to make a simple syrup.  Bring to a boil then reduce heat to medium low and boil gently for 3 minutes.  Remove from heat and cool completely.

After simple syrup has cooled, cook the rhubarb and second amount of sugar in 1 cup water for about 7-10 minutes or until rhubarb is soft and mushy.  Strain through a fine mesh sieve. Discard the pulp. This should yield approximately 1½ cups rhubarb juice.

Purée the strawberries and stir in 2 tbsp sugar.

Dissolve the gelatin in 3 tbsp of the rhubarb juice.  Add ¼ cup boiling water.  Stir 1-2 minutes until the gelatin is completely dissolved.

In large measuring cup, combine the simple syrup, rhubarb juice, puréed strawberries, strawberry balsamic vinegar, salt, lemon juice, Summer Berry Dip Mix (optional), and gelatin.  Stir well.  Distribute mixture evenly between 9-10 popsicle molds.  Insert popsicle sticks and covers that came with the popsicle molds and place in freezer to freeze completely.  If using wooden popsicle sticks, freeze the mixture for approximately 1 hours until thick and slushy, then insert the wooden sticks and return popsicles to freezer to freeze completely.

Yield:  Apx. 9-10 popsicles

Popsicles in Wine
Strawberry Rhubarb Popsicles in Wine

Strawberry Rhubarb Popsicles

Yield: 9-10 popsicles

Serving Size: 1/3 cup

Blend of strawberries and rhubarb combine to make flavorful and refreshing popsicles, the perfect summertime treat for hot summer days.

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • 4½ cups rhubarb, chopped into ½” pieces (apx. 1 lb. 2 oz)
  • 2 tbsp granulated sugar
  • 1 cup water
  • 4½ oz strawberries
  • 2 tbsp granulated sugar
  • ½ tbsp strawberry balsamic vinegar
  • Dash salt
  • ½ tbsp lemon juice
  • 1 tbsp Epicure Summer Berry Dip Mix (optional)
  • 1 tbsp unflavored gelatin dissolved in 3 tbsp of the rhubarb juice
  • ¼ cup boiling water

Instructions

  1. In small saucepan, combine the first amount of sugar and water to make a simple syrup. Bring to a boil then reduce heat to medium low and boil gently for 3 minutes. Remove from heat and cool completely.
  2. After simple syrup has cooled, cook the rhubarb and second amount of sugar in 1 cup water for about 7-10 minutes or until rhubarb is soft and mushy. Strain through a fine mesh sieve. Discard the pulp. This should yield approximately 1½ cups rhubarb juice.
  3. Purée the strawberries and stir in 2 tbsp sugar.
  4. Dissolve the gelatin in 3 tbsp of the rhubarb juice. Add ¼ cup boiling water. Stir 1-2 minutes until the gelatin is completely dissolved.
  5. In large measuring cup, combine the simple syrup, rhubarb juice, puréed strawberries, strawberry balsamic vinegar, salt, lemon juice, Summer Berry Dip Mix (optional), and gelatin. Stir well. Distribute mixture evenly between 9-10 popsicle molds. Insert popsicle sticks and covers that came with the popsicle molds and place in freezer to freeze completely. If using wooden popsicle sticks, freeze the mixture for approximately 1 hours until thick and slushy, then insert the wooden sticks and return popsicles to freezer to freeze completely.
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Strawberry Rhubarb Popsicles on ice

Strawberry Slush

Slush
Strawberry Slush

Strawberry Slush is my newest summer drink creation and it has quickly become a favorite!  Strawberries take center stage in this beverage but there is also a mix of other fruit juices that include rhubarb, pineapple, lemon and orange juices, and some pink lemonade.  The addition of Epicure’s “Summer Berry” sweet dip mix deepens the flavor and adds some interesting speckles throughout the slush. Because I know Epicure products may not be available everywhere, I have included this as an optional addition as the slush will still taste quite fine without it. My recipe calls for gin and any brand may be used.

Slush
Strawberry Slush

Slush takes 2-3 days to reach the desired consistency. Be sure to store it in the coldest part of the deep freeze and stir it once or twice each day while it is freezing.  This helps to ensure that all the ingredients continue to be mixed. For other tips on making slush, visit my posting on making Rhubarb Slush by clicking here.

Strawberry and Rhubarb Slush
Strawberry Slush

Mix this slush with your favorite clear soda. There is no set ratio of how much slush to serve to the amount of soda. I use the slush to fill between 1/3 and 1/2 the glass and top up the remainder with soda. I prefer lemon-lime soda with this slush but seven up or gingerale also work well, too.

This is a lovely, colorful, and refreshing drink on a hot summer afternoon.

Slush
My Island Bistro Kitchen’s Strawberry Slush

(Printable recipe follows at end of post)

Strawberry Slush

Ingredients:

1½ cups water
1½ cups granulated sugar

7 oz rhubarb, chopped into ½” pieces
Scant ½ cup water

1/3 cup pineapple juice
¼ cup freshly squeezed and strained lemon juice (1 small lemon)
5 oz (apx. ½ can) frozen pink lemonade, slightly thawed
5 oz (apx. ½ can) frozen orange juice, slightly thawed
10 oz strawberries puréed to equal approximately 1 1/3 cups purée, mixed with 1/3 cup granulated sugar
1½ tbsp Epicure’s “Summer Berry” sweet dip mix (optional)
1½ cups gin

Strawberries, lemon slices, or pineapple chunks for garnish, if desired

Method:

In medium-sized saucepan, combine the water and granulated sugar to make a traditional simple syrup. Bring to a boil over high heat then reduce to medium-low heat and boil gently for approximately 4-5 minutes, stirring occasionally, until sugar has completely dissolved and liquid is clear.  Remove from heat and let cool to room temperature, then chill.

In separate medium-sized saucepan, combine the rhubarb and scant half cup of water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes, stirring often, until rhubarb has broken down into a soft sauce-like consistency.

Pour rhubarb and its liquid into a fine sieve/strainer placed over a bowl or large measuring cup.  Let juice drip from rhubarb, periodically pressing the rhubarb pulp with the back of a large spoon to extract as much juice as possible.  This should yield approximately ½ cup of rhubarb juice. Chill.  Discard rhubarb pulp.

Into a freezable container that can hold at least 8 cups of liquid, pour in the simple syrup, chilled rhubarb juice, pineapple juice, lemon juice, pink lemonade, orange juice, strawberry purée, Epicure Summer Berry mix, and gin.  Stir well.

Place airtight cover on container.  Freeze in the coldest part of the deep freeze, stirring 2-3 times during the freezing process.  Be patient as this will take 2-3 days for it to reach the desired slush consistency.

To serve, fill glass between one-third and one-half full of slush and top up with a clear soda such as lemon-lime.  Garnish with a lemon wheel, strawberry, or pineapple chunk and serve immediately.
Keep remainder of slush stored in the coldest part of the freezer so it will maintain its consistency.

Yield:
  Apx. 7½ cups of slush

Strawberry and Rhubarb Slush
Strawberry Slush

 

Strawberry Slush

Yield: Apx. 7 1/2 cups

A delightfully refreshing drink made with strawberries, rhubarb, fruit juices, and gin.

Ingredients

  • 1½ cups water
  • 1½ cups granulated sugar
  • 7 oz rhubarb, chopped into ½” pieces
  • Scant ½ cup water
  • 1/3 cup pineapple juice
  • ¼ cup freshly squeezed and strained lemon juice (1 small lemon)
  • 5 oz (apx. ½ can) frozen pink lemonade, slightly thawed
  • 5 oz (apx. ½ can) frozen orange juice, slightly thawed
  • 10 oz strawberries puréed to equal approximately 1 1/3 cups purée, mixed with 1/3 cup granulated sugar
  • 1½ tbsp Epicure’s “Summer Berry” sweet dip mix (optional)
  • 1½ cups gin
  • Strawberries, lemon slices, or pineapple chunks for garnish, if desired

Instructions

  1. In medium-sized saucepan, combine the water and granulated sugar to make a traditional simple syrup. Bring to a boil over high heat then reduce to medium-low heat and boil gently for approximately 4-5 minutes, stirring occasionally, until sugar has completely dissolved and liquid is clear. Remove from heat and let cool to room temperature, then chill.
  2. In separate medium-sized saucepan, combine the rhubarb and scant half cup of water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes, stirring often, until rhubarb has broken down into a soft sauce-like consistency.
  3. Pour rhubarb and its liquid into a fine sieve/strainer placed over a bowl or large measuring cup. Let juice drip from rhubarb, periodically pressing the rhubarb pulp with the back of a large spoon to extract as much juice as possible. This should yield approximately ½ cup of rhubarb juice. Chill. Discard rhubarb pulp.
  4. Into a freezable container that can hold at least 8 cups of liquid, pour in the simple syrup, chilled rhubarb juice, pineapple juice, lemon juice, pink lemonade, orange juice, strawberry purée, Epicure Summer Berry mix, and gin. Stir well.
  5. Place airtight cover on container. Freeze in the coldest part of the deep freeze, stirring 2-3 times during the freezing process. Be patient as this will take 2-3 days for it to reach the desired slush consistency.
  6. To serve, fill glass between one-third and one-half full of slush and top up with a clear soda such as lemon-lime. Garnish with a lemon wheel, strawberry, or pineapple chunk and serve immediately.
  7. Keep remainder of slush stored in the coldest part of the freezer so it will maintain its consistency.
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Slush

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Strawberry Slush

 

Rhubarb and Beer Barbeque Sauce

Beer Barbeque Sauce
Rhubarb and Beer Barbeque Sauce

We have a good-sized patch of rhubarb and, every year, I develop one or more new recipes using it.  I recently paid a visit to Upstreet Craft Brewing in Charlottetown in preparation for a story on this brewery and, lo and behold, they have a strawberry-rhubarb beer. This got me to thinking that I could combine the rhubarb with this beer to make a tasty barbeque sauce which is just what I did!

Beer Barbeque Sauce
Rhubarb and Beer Barbeque Sauce

Now, this barbeque sauce takes a little time to make but the end result is so worth it.  Just like making a traditional fine tomato sauce, the key is in letting the sauce simmer to allow the flavors to mix and mingle and get to know each other – very social just like Upstreet’s Rhuby Social beer! The sauce is a mix of savory, tart, and sweet, especially with the addition of crushed pineapple that goes well with rhubarb.

Beer Barbeque Sauce
Porkchops with Rhubarb and Beer Barbeque Sauce

This barbeque sauce is particularly good on pork and chicken but also pairs well with burgers. This is my signature barbeque sauce for this summer.  I use my immersion blender in the sauce but, if you like it more thick and chunky, leave it just as it is.  I hope you enjoy it.

Porkchops with Rhubarb and Beer Barbeque Sauce
Porkchops with Rhubarb and Beer Barbeque Sauce

(Printable recipe follows at end of posting)

Rhubarb and Beer Barbeque Sauce

Ingredients:

½ lb rhubarb, sliced ½” thick
2 tbsp water
1½ tsp lemon juice
2-3 tbsp. oil
½ cup onion, finely chopped
3-4 cloves garlic, minced
½ cup ketchup
2 tbsp tomato paste
2 tbsp Dijon mustard
¼ cup maple syrup
½ cup brown sugar, firmly packed
¼ tsp cinnamon
2 tbsp apple cider vinegar
½ tbsp. Worcestershire sauce
½ tsp salt
Pinch cayenne
¾ cup crushed pineapple with juice
½ cup Upstreet Craft Brewing’s “Rhuby Social” beer

Method:

In medium-sized saucepan, combine rhubarb, water, and lemon juice.  Bring to a boil.  Reduce heat to medium-low and cook for approximately 10 minutes, or until rhubarb is soft and mushy.

In separate medium-sized saucepan, heat oil and, over medium heat, sauté onions until soft and translucent.  Add garlic and cook for one additional minute, stirring constantly, being careful not to burn the onions or garlic. Add the cooked rhubarb, ketchup, tomato paste, mustard, maple syrup, brown sugar, cinnamon, vinegar, Worcestershire sauce, salt, and cayenne.  Bring to a boil then reduce heat to medium low and cook for approximately 45 minutes or until thickened, stirring regularly.

Add the crushed pineapple and beer.  Cook for apx. 30 minutes longer, stirring regularly to prevent scorching.  Cool.  Purée in blender, food processor, or with an immersion blender.

Store in refrigerator for up to 1 week. Use on chicken, pork, or burgers.

Yield: 
Apx. 2½ cups

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Barbeque Sauce made with rhubarb and beer

Beer Barbeque Sauce

 

Rhubarb and Beer Barbeque Sauce

Yield: Apx. 2 1/2 cups

Savory and sweet barbeque sauce combines rhubarb, crushed pineapple, and beer to make a tasty sauce for pork, chicken, and burgers.

Ingredients

  • ½ lb rhubarb, sliced ½” thick
  • 2 tbsp water
  • 1½ tsp lemon juice
  • 2-3 tbsp. oil
  • ½ cup onion, finely chopped
  • 3-4 cloves garlic, minced
  • ½ cup ketchup
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • ¼ cup maple syrup
  • ½ cup brown sugar, firmly packed
  • ¼ tsp cinnamon
  • 2 tbsp apple cider vinegar
  • ½ tbsp. Worcestershire sauce
  • ½ tsp salt
  • Pinch cayenne
  • ¾ cup crushed pineapple with juice
  • ½ cup Upstreet Craft Brewing’s “Rhuby Social” beer

Instructions

  1. In medium-sized saucepan, combine rhubarb, water, and lemon juice. Bring to a boil. Reduce heat to medium-low and cook for approximately 10 minutes, or until rhubarb is soft and mushy.
  2. In separate medium-sized saucepan, heat oil and, over medium heat, sauté onions until soft and translucent. Add garlic and cook for one additional minute, stirring constantly, being careful not to burn the onions or garlic. Add the cooked rhubarb, ketchup, tomato paste, mustard, maple syrup, brown sugar, cinnamon, vinegar, Worcestershire sauce, salt, and cayenne. Bring to a boil then reduce heat to medium low and cook for approximately 45 minutes or until thickened, stirring regularly. Add the crushed pineapple and beer. Cook for apx. 30 minutes longer, stirring regularly to prevent scorching. Cool. Purée in blender, food processor, or with an immersion blender. Store in refrigerator for up to 1 week. Use on chicken, pork, or burgers.
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PEI Mussels Steamed in Beer Recipe

Beer-steamed Mussels
PEI Mussels Steamed in Rhuby Social Beer from Upstreet Craft Brewing

My recipe for steamed mussels calls for some aromatics to build a flavor base in which to steam the tasty little morsels.  Aromatic cooking involves some type of fat or oil – I’m using butter in this recipe – combined with some aromatic vegetables and herbs.  In this case, I am using onion, celery, and garlic along with some fresh thyme. The combination of a fat product and heat help to release the wonderful aromas of ingredients and infuse dishes with fabulous flavors.  Ever walk into the tantalizing scent of a kitchen where onions and garlic are cooking in oil or butter? That’s aromatics at work.

Preparing this flavor base at the beginning of the cooking process adds depth and complexity to the dish. Since mussels cook rapidly,  chop the vegetables up somewhat fine as they need to release their flavors quickly in order to add flavor to the dish.

The fresh mussels should be rinsed under cold water before they are cooked.  If any of the shells don’t close up after this rinsing, tap the  shells lightly. If they still don’t close, discard them. Any “beard” on the mussels also needs to be removed.

Once the vegetables have been sautéed and released their flavors, it’s time to add a small amount of lemon juice and some beer to the mixture. The lemon juice adds fresh, crisp notes to the broth. This helps to balance the seafood qualities of the broth once the mussels are added. Beer adds both depth and complexity of flavor to the mussels which should be steamed in a very small amount of liquid.  If too much liquid is used, it will dilute the flavor altogether. It’s the steam, not the amount of liquid, that cooks the mussels. In this recipe, I have chosen to use a craft beer that has been brewed right here on Prince Edward Island at Upstreet Craft Brewing in Charlottetown (click here for my story on this brewery).  The strawberry and rhubarb flavored “Rhuby Social” witbier with its slight tartness pairs particularly well with seafood.

It’s important not to overcook the mussels as they will become tough. I find that 5-7 minutes is usually sufficient; however, the amount of steaming time depends on several factors including how many (and the size of the) mussels in the pot, the weight of the pot, and amount of heat over which they are steamed. The ultimate test of doneness is a peek inside the pot to see if the shells have opened.  It’s very important that, at the end of the steaming process, any shells that have not opened be discarded. If a shell has to be pried open, it is not considered safe for consumption.

These mussels can be eaten with bread dipped in the steaming broth.  Simply strain the broth to remove the vegetables and herbs. Alternatively, they can be eaten dipped in melted butter or even with a simple splash of freshly squeezed lemon juice.

(Printable recipe follows at end of posting)

PEI Mussels Steamed in Beer

Ingredients:
2 lbs. PEI mussels, rinsed and beards removed

1 tbsp butter
1/3 cup onion, chopped
2-3 cloves garlic, minced
4” piece of celery with leaves, chopped
½ tsp salt
2 sprigs fresh thyme
2 tsp lemon juice
1 cup Upstreet Craft Brewing’s “Rhuby Social” Beer

Method:
In medium-sized stock pot, melt the butter over medium-high heat.  Add the onion, garlic, celery and salt. Sauté, stirring briskly, just until onion has softened and has started to become transparent.  Add the thyme, lemon juice, and beer.  Increase the heat to high and bring liquid to a boil.  Add the mussels. Cover and steam the mussels for approximately 5-7 minutes, or until the mussel shells have opened.  Remove pot from heat and let mussels stand in broth for 1-2 minutes.

Remove mussels from broth with a slotted spoon and discard any shells that have not opened.  If desired, strain the broth and use for dipping bread to enjoy with the mussels.  Alternatively, melt butter in which to dip the mussels.

Yield: Apx. 2 servings

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Beer-steamed Mussels
PEI Mussels Steamed in Beer

Mussels Steamed in Beer Recipe

Yield: 2 servings

PEI Mussels steamed in an aromatic beer broth. Dip the mussels in melted butter for the ultimate treat.

Ingredients

  • 2 lbs. PEI mussels, rinsed and beards removed
  • 1 tbsp butter
  • 1/3 cup onion, chopped
  • 2-3 cloves garlic, minced
  • 4” piece of celery with leaves, chopped
  • ½ tsp salt
  • 2 sprigs fresh thyme
  • 2 tsp lemon juice
  • 1 cup Upstreet Craft Brewing’s “Rhuby Social” Beer

Instructions

  1. In medium-sized stock pot, melt the butter over medium-high heat. Add the onion, garlic, celery and salt. Sauté, stirring briskly, just until onion has softened and has started to become transparent. Add the thyme, lemon juice, and beer. Increase the heat to high and bring liquid to a boil. Add the mussels. Cover and steam the mussels for approximately 5-7 minutes, or until the mussel shells have opened. Remove pot from heat and let mussels stand in broth for 1-2 minutes.
  2. Remove mussels from broth with a slotted spoon and discard any shells that have not opened. If desired, strain the broth and use for dipping bread to enjoy with the mussels. Alternatively, melt butter in which to dip the mussels.
  3. Copyright My Island Bistro Kitchen
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Asparagus-stuffed Chicken Breasts Recipe

Asparagus
Asparagus-Stuffed Chicken Breasts

Asparagus is one of the most versatile vegetables, both in the ways in which it can be prepared and the ingredients with which it can be paired. Locally, in Atlantic Canada, asparagus has a very short growing season in late May/early June and it is a harbinger of wonderful produce to come from the land.

I like to feature locally-grown asparagus in springtime on my dinner table and, for this recipe, I have chosen to combine Boursin cheese, prosciutto, and chicken breasts with the asparagus for this delightful entrée – Asparagus-stuffed Chicken Breasts.  This stuffed chicken breast can be served whole or it can be sliced into 3/4″ slices and served on either a bed of rice or on a green salad.  The latter is quite colorful as it shows the green asparagus stuffing. Continue reading Asparagus-stuffed Chicken Breasts Recipe

The Bistro Burger Recipe

Remember the days when a hamburger was simply ground beef flattened to about the depth of a pancake, a slice of processed cheese, and condiments were simply store-bought ketchup, mustard, and sweet pickle relish all sandwiched between a soggy bakery bun?

Today, burgers are becoming more gourmet and creative. Indeed, some border on works of art and can be towering structures!  Specially created burger sauces, unique relishes, specialty meats, and gourmet cheeses are now common ingredients on burgers.  And, of course, there are several different ways a burger can be cooked. Sometimes, as in the case of my recipe, more than one cooking method is used to cook the burgers.  All this to say that the benchmark on burger creativity has now been raised to a new level.

Hamburger
“The Bistro Burger” on a Gluten-Free (GF) Hamburger Roll

When I am developing any recipe, the first thing I think about is what flavors will play well together and be pleasing to the palate.  As far as I’m concerned, it’s not about how many ingredients are included in the burger or how big or tall the burger is but rather it’s about the quality of ingredients and their ability to blend well and compliment each other.

I don’t personally like a whole lot of ingredients on my burger or ones that are, well, just plain wonky and don’t blend well with the beef.  If there are too many ingredients, I find it hard to detect any discernible flavour and, for my taste, they detract from the burger experience.  I still need to taste the beef! Any additions should only enhance, not smother or mask, the beefy flavor.

"The Bistro Burger"
“The Bistro Burger”

My burger creation aims to strike the middle ground through the chosen selection of ingredients and a carefully-tested cooking method. In my view, there are two challenges with burger creation. The first challenge is to cook the burger perfectly so it is moist and juicy. The second challenge is to maintain, not mask, the flavor of the meat itself and to choose toppings with flavors that play well with, and bring out the savoriness of, good quality beef.

Now, that is not to say that new flavours cannot be introduced into burgers or that the types of ingredients typically associated with burgers cannot be prepared in different ways to “up” the calibre of the burger – onions can be carmelized or be in the form of jam, sauces can blend complimentary flavors, and veggies can be marinated. Other ingredients, such as the traditional bacon, can be replaced with alternatives such as prosciutto which can be eaten raw or candied. Fresh fruit can be added to infuse some sweetness to the burger and counter the savory flavour of the meat.

When I was creating this burger recipe, I had five (5) objectives in mind:

  • Recipe would be adaptable for those with a gluten intolerance/sensitivity;
  • Hamburger would include sauces and the relish made from my own recipes;
  • To the extent possible, locally-produced products, including the beef, would be used; (ingredient sources listed at end of posting)
  • Ingredients would be chosen for their ability to play well together and be pleasing to the palate; and
  • The resulting hamburger would be both eye appealing and appetizing.

The following is my recipe for a tasty beef burger that uses my own recipe creations for sauces and relish most of which were previously posted on this food blog.  Also, to the extent possible, I have used locally-produced products. Following the recipe below, you will find some of my hints for burger making along with some explanations of my choices of ingredients in this burger.  At the bottom of this posting, you will also find a printable version of the recipe.

The Bistro Burger

The Bistro’s Burger Sauce

Ingredients:
1/3 cup mayonnaise
2½ tbsp pure maple syrup
2 tbsp ketchup
2 tbsp rhubarb relish
1½ tsp Dijon mustard
1 tsp garlic powder
1½ tbsp. sour cream
½ tsp onion salt
Salt and pepper, to taste

Yield: Apx. 1 cup

Frozen Flavor Burst Logs

Ingredients:
2 tbsp butter, softened at room temperature
2½ tsp mustard (Dijon or sweet)
2 tbsp finely grated Parmesan Cheese
1½ tsp dried parsley
Yield: Apx. 6 Logs

 Burger Patties:

Ingredients:
1 lb ground chuck (apx 80:20 ratio meat-to-fat content)
¼ cup finely grated Parmesan cheese
2 tbsp Blueberry Barbeque Sauce
1½ tbsp maple syrup
½ tsp onion salt
¼ tsp garlic salt
2 tsp dry onion soup mix
Pinch cayenne pepper
Salt and pepper, to taste
1 egg, lightly beaten
¼ cup+ medium-ground bread crumbs

Yield:  Apx. 6 patties

Cooking oil
Blueberry Barbeque Sauce
6 hamburger rolls of choice
The Bistro’s Burger Sauce
Rhubarb Relish
Cheddar Cheese Slices
Red Onion
Tomato
Bread and Butter Pickles
6 thin slices Proscuitto
Maple Syrup and Brown Sugar (for candying the Proscuitto and pineapple)
Fresh pineapple, sliced between 1/8” and ¼” thick

Method:

For the Bistro Burger Sauce, mix all ingredients together well. Store in tightly sealed jar.  Refrigerate for up to one week.

For the Frozen Flavour Burst Logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.

Preheat oven to 375°F and panini grill to medium-high setting.

For the Burger Patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.

Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture.  Shape into patties that are apx. 1” thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.

Heat 1½ – 2 tbsp cooking oil in frypan over medium high heat.  Sear burgers, two minutes each side. Do not press down on the burgers.  Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips).  Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.

To candy the prosciutto – mix together 2 tbsp maple syrup with 2 tbsp. brown sugar.  Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.

Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.

To assemble burgers:

Select hamburger rolls of choice and split in half, horizontally.  Butter each half and, if desired, toast on grill or in oven.  Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger.  Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato.  Serve with your favorite side salad or home fries.

Yield:  Apx. 6 – 4oz burgers.

Burger-Making Hints and Additional Information on The Bistro Burger Ingredients

 

Meat

To get the juicy burger, there needs to be some fat mixed in with the meat. While I normally choose extra lean ground beef for recipes, the one exception I make to that is for burgers. The general standard is a ratio of 80:20 meat-to-fat content. My preference is to use ground chuck that is freshly ground by my local butcher while I wait. Burgers are no different than any other food – fresh is always best!

To get a really tasty burger, I like to enhance the meat with additional flavour, moisture, and some sort of binding agent(s).  For mine, I enhanced the flavour with some grated Parmesan cheese, onion and garlic salts, dry onion soup mix, cayenne pepper, salt, and pepper.  To give additional moisture (and flavor) to the burger, I used some of my blueberry barbeque sauce  along with maple syrup (I used a chipotle and lemon grass infused syrup but plain maple syrup works well, too). Medium-grind bread crumbs add structure to the burger and help hold it together along with the addition of an egg. Don’t use fine bread crumbs that would typically be used to bread chicken, for example, as these are too fine and won’t add the needed structure and stability to the burger that coarser bread crumbs will provide. As well, if the bread crumbs are too fine, it will take too many which changes the texture of the burger. To make the recipe gluten-free, use gluten-free breadcrumbs.

To give an extra burst of flavor in each burger, I mix butter, mustard, finely grated parmesan cheese, and parsley together and, using a teaspoon measure, portion out and form the mixture into small logs or disks which I freeze for about 30 minutes. As I am forming each patty, I enclose one of the flavor burst logs in the centre, surrounded by the meat. As the burger cooks, it melts the flavour log and releases and distributes the flavour burst inside each burger.

When forming the burger patties, it is very important not to over knead the meat or the result will be a tough burger.  It’s the same principle as applies to pastry or biscuit dough – too much kneading and you won’t have a tender product. Basically, just loosely clump together the burger mixture with your hands and form it into a disk shape.  Resist the urge to pack the meat tightly or press down/flatten the patties as this, too, will create a tough burger.

The standard pre-cooked weight of each of my hamburger patties is approximately 4 oz and each one is about 1” thick.

Onions

My preference, if using raw onion on the burger, is to use red onions for both their flavour and color.  Other options include fried or carmelized onions or even onion jam. While carmelized onions and onion jam are tasty, they don’t necessarily go with all burgers. The other ingredients and, particularly, the relishes or sauces used (and how many) will dictate the best way to present onions in the burger.

Sauce

A good sauce enhances the flavour of the burger. I use my own recipe made with mayonnaise, maple syrup, ketchup, rhubarb relish, mustard, sour cream, and some garlic and onion seasoning. This sauce contains the traditional condiments of mustard and ketchup but blends them with other complimentary flavours. The result is a colorful and tasty orange sauce. Truffle ketchup adds an “earthy” flavor to this sauce but it is an acquired taste. Any variety of tomato ketchup will work just fine.

Relish

Traditionally, a sweet pickle relish has been used on burgers. However, to bring out the savory meat flavour, I am using my own recipe for rhubarb relish. You can access my recipe here. This relish works well with the other ingredients in this burger and ties in with the flavor of the sauce so I’m not introducing another flavor to confuse the taste buds.  The sweetness of the rhubarb relish effectively counters, but blends in a positive way with, the savory flavour of the beef.

Rhubarb Relish
Rhubarb Relish

Cheese

Choose a cheese that melts well like a good quality cheddar, for example.  I’m using COWS Creamery Extra-Old Cheddar produced here on PEI where it has been aged for at least two (2) years.  This is a high quality cheese with rich, deep flavour that really compliments the beef well. The cheese has a firm texture and is a slower melting cheese. In fact, as it melts, it forms almost a second sauce on the burger and has a lovely tangy bite to it.

Prosciutto

While traditionally eaten raw, I have chosen to candy the prosciutto with a mixture of brown sugar and maple syrup. All I did for this process was very lightly brush both sides of the prosciutto with the mixture, lay it over a greased wire rack suspended over a baking pan, and bake it in a 375°F oven for apx 7-10 minutes, just until it is browned and crispy.  This gives both flavor and a crunchy texture to the burger.

Barbeque Sauce

I used my own Blueberry Barbeque Sauce (recipe here) for my burgers.  This dark barbeque sauce adds both flavor and a rich, deep color to the burger.

Blueberry Barbeque Sauce
Blueberry Barbeque Sauce

Lettuce

Bright green lettuce adds great color to burgers.  Choose a “sturdy” lettuce for burgers, such as that found on head lettuce (e.g. Boston lettuce).  These are strong leaves that don’t tend to wilt so quickly as, for example, delicate lettuce leaves like the mesclun mix, when they come into contact with hot burgers.

Pickles

My preference for pickles in the burger are sweet homemade bread and butter pickles (get my recipe here).

Bread and Butter Pickles
Bread and Butter Pickles

These are a lovely, crisp pickle and their acidity plays off sweetness of any fruit added to the burger as well as the sauce.  Pickles contribute a bit of sweet tang to the burger experience.

Pineapple

I like to add some sweetness to my burgers by adding a slice of fruit such as pineapple.  The choice of fruit, however, has to be one that, structurally, is strong enough to hold together in the burger.  I have chosen pineapple for this burger as it “holds its own” and pairs very well with the rhubarb relish and blueberry barbeque sauce.  I cut the pineapple slice between 1/8” and ¼” thick, brush some of the brown sugar and maple syrup glaze on it, and grill it on my panini grill for a few minutes – just long enough for the pineapple to warm up and release its natural sweetness and get those wonderful grill marks that are very attractive.

"The Bistro Burger"
“The Bistro Burger”

Hamburger Rolls

There are so many options for hamburger rolls – too many to list.  I prefer ones that are not too soft as they quickly become soggy when the burger ingredients are added to the point that they sometimes break down before the burger even reaches the table.  The hamburger rolls used in the photos in this posting are gluten-free homemade rolls. Whatever variety of rolls are chosen, they should be size-appropriate in relation to the burger – i.e., the patty should not extend beyond the sides of the roll but neither should it look like a little meatball in the center of the roll.

Cooking the Burger

There are a multitude of ways in which burgers can be cooked – grilled, broiled, sautéed, barbequed, fried, baked or, sometimes, a combination thereof. I recommend cooking them to your personal preferred method.  For the ones in the photos in this post, I seared the burgers over medium-high heat in a heavy-bottomed frypan for 2 minutes on each side, without touching them and never flattening them.  Any time a burger is pressed down when it is being cooked, it squeezes out the juices in the burger, resulting in a dry, tough burger.

After the searing process is complete, I remove the burgers from the pan and brush both sides with the blueberry barbeque sauce. I then transfer the burgers to a greased wire rack suspended over a baking pan (to catch any drips) and finish cooking the burgers in a 375°F oven. Placing the burgers on a cooking rack allows the heat and air to circulate around the burgers resulting in more even cooking. I am a big fan of using meat thermometers and I do use one when cooking the burgers so they are cooked to my personal preference.

Side Dishes

The most common side dishes served with burgers are fries.

"The Bistro Burger" with Homemade Fries
“The Bistro Burger” with Homemade Fries

However, salads with vinaigrettes also work well as side dishes to burgers.

"The Bistro Burger" with a Side Salad
“The Bistro Burger” with a Side Salad

Wine Pairing

While a robust red wine or a beer are often paired with a burger, I have chosen to pair this one with Villa Bianchi’s Verdicchio Dei Castelli Di Jesi (Italy 2014). Pairing a white wine with a beef burger works so long as the wine chosen has a high degree of acidity to counter the protein and fat of the burger (not that my burger is a “fatty” one!). With floral and citrus notes along with a hint of almond, this Verdicchio is fresh and crisp and I found it compliments this burger nicely.

"The Bistro Burger"

Bon Appetit!

The Bistro Burger

Yield: Apx. 6 servings

Serving Size: 4 oz

A delectable burger that combines flavours complimentary to savory beef

Ingredients

  • The Bistro’s Burger Sauce
  • 1/3 cup mayonnaise
  • 2½ tbsp pure maple syrup
  • 2 tbsp ketchup
  • 2 tbsp rhubarb relish (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 1½ tsp Dijon mustard
  • 1 tsp garlic powder
  • 1½ tbsp. sour cream
  • ½ tsp onion salt
  • Salt and pepper, to taste
  • Yield: Apx. 1 cup
  • Frozen Flavor Burst Logs:
  • 2 tbsp butter, softened at room temperature
  • 2½ tsp mustard (Dijon or sweet)
  • 2 tbsp finely grated Parmesan Cheese
  • 1½ tsp dried parsley
  • Yield: Apx. 6 Logs
  • Burger Patties:
  • 1 lb ground chuck (apx 80:20 ratio meat-to-fat content)
  • ¼ cup finely grated Parmesan cheese
  • 2 tbsp Blueberry Barbeque Sauce (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 1½ tbsp maple syrup
  • ½ tsp onion salt
  • ¼ tsp garlic salt
  • 2 tsp dry onion soup mix
  • Pinch cayenne pepper
  • Salt and pepper, to taste
  • 1 egg, lightly beaten
  • ¼ cup+ medium-ground bread crumbs
  • Yield: Apx. 6 patties
  • Cooking oil
  • Blueberry Barbeque Sauce
  • 6 hamburger rolls of choice
  • The Bistro’s Burger Sauce
  • Rhubarb Relish
  • Cheddar Cheese Slices
  • Red Onion
  • Tomato
  • Bread and Butter Pickles (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 6 thin slices Proscuitto
  • Maple Syrup and Brown Sugar (for candying the Proscuitto and pineapple)
  • Fresh pineapple, sliced between 1/8” and ¼” thick

Instructions

  1. For the Burger Sauce, combine all ingredients in a jar and mix well. Store in refrigerator, for up to 7 days.
  2. For the Frozen Flavour Burst logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.
  3. Preheat oven to 375°F and panini grill to medium-high setting.
  4. For burger patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.
  5. Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture. Shape into patties that are apx. 1” thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.
  6. Heat 1½ - 2 tbsp cooking oil in frypan over medium high heat. Sear burgers, two minutes each side. Do not press down on the burgers. Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips). Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.
  7. To candy the prosciutto – mix together 2 tbsp maple syrup with 2 tbsp. brown sugar. Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.
  8. Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.
  9. To assemble burgers:
  10. Select hamburger rolls of choice and split in half, horizontally. Butter each half and, if desired, toast on grill or in oven. Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger. Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato. Serve with your favorite side salad or home fries.
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"The Bistro Burger"

Ingredient Sourcing:

Burger Sauce – my own homemade recipe
Blueberry Barbeque Sauce – my own sauce recipe made with blueberries from Murray’s U-pick in North Tryon, PEI
Ground Beef Patty – ground chuck, sourced from KJL Meats in Charlottetown, PEI. I had the butcher grind the beef especially to my personal specification using a ratio of approximately 20% fat to 80% meat to give that juicy burger result.
Cheese – COWS Extra-old Cheddar from COWS Creamery, North River, PEI
Bread and Butter Pickles – my own homemade recipe made with cucumbers from Balderston’s Farm Stand, Stratford, PEI
Tomatoes – organic, from the greenhouses of the Schurman Family Farm in Spring Valley, PEI
Rhubarb Relish – my own homemade recipe made with rhubarb from my garden

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Hamburger
The Bistro Burger

Vintage Tomato Soup Layer Cake Recipe

By now, if you are a regular follower of my food blog, you have probably detected that I like vintage foods and those that could be called comfort foods.

I grew up with tomato soup cake as standard fare in the household. It’s such a simple cake and, while it may seem bizarre to add a can of tomato soup to cake batter, it’s really tasty when some spices are added. The tomato soup cake my mother used to make was always a single layer (and always made in the pyrex glass 8″ square baking pan). It was never frosted and was generally considered to be an “every day cake” as opposed to a cake for a special occasion.  My mother’s cake was rather dense in texture and contained no eggs. Spices consisted of cinnamon and cloves. Continue reading Vintage Tomato Soup Layer Cake Recipe

Best Zucchini Granola Muffins Recipe

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I make a lot of muffins and freeze them to take to work for coffeebreak snacks. I am always testing out flavour combinations for muffins.  This recipe combines grated zucchini, applesauce, granola, orange rind, and spices to make tasty muffins. Adding some granola to the muffin tops makes them colorful and interesting.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

Muffins are not difficult to make and one of the most important tips I have for muffin making is not to over mix the ingredients – this will lead to a tough-textured muffin. Stir the wet ingredients into the dry just until the two are barely combined – it’s okay if you still see a small bit of the dry ingredients. Don’t worry, by the time you spoon the batter into the muffin tin cups, all the dry ingredients will get incorporated.

In a perfect muffin, look for texture that is uniform and neither soggy nor too dry and that has a medium crumb that is moist and tender and somewhat loose. A well-baked muffin will also reveal round gas holes that are uniformly distributed as shown in the photo below.

Zucchini Granola Muffins
Zucchini Granola Muffins

I like to start the muffins baking in a really hot oven (475°F) and then immediately reduce the heat (down to 400°F for these) when I place the muffins in the oven. It’s important that the oven is preheated. I find this quick start of high heat helps the muffins to rise really quickly at the beginning of the baking period and will give them that nice symmetrically-formed, slightly rounded dome-shaped top that is customary in muffins (see photo below). A well-formed muffin should not have any sharp peak or knob on the top.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

The crust of a good muffin should be thin and tender with a rough, pebbled surface.  The muffin, on all sides (including the bottom), should have a uniformly browned crust with no sign of darkness or burning.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I do not recommend using paper liners in the muffin tins for these as the muffins won’t have a nice brown crust and I find some of the muffin sticks to the liners – these taste too good to lose any to a paper liner!

I have used The Bistro’s Great Nut-free Granola in this recipe.  This is my own recipe that you can find here. It’s quite easy to make.

The Bistro's Great Nut-free Granola
The Bistro’s Great Nut-free Granola

The muffin recipe has not been tested using any other kind of granola than my own recipe. Therefore, if you choose to use other granola as an ingredient in these muffins, the results may differ as some granola is loose texture while another type may be large and clumped together.  This will obviously affect the amount of granola needed in the recipe.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

While these are delightful warm from the oven, the muffins also freeze well – all I do is simply split them in two, add a slather of butter, put the two halves back together, and wrap them tightly in plastic wrap then pop them in to a freezer bag. This makes lunch packing quick and easy on work day mornings.

Best Zucchini Granola Muffins
Best Zucchini Granola Muffins

(printable recipe follows at end of this post)

Best Zucchini Granola Muffins

Ingredients:

1⅔ cup all-purpose flour
⅓ cup whole wheat flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp cinnamon
⅛ tsp nutmeg
2 tsp finely grated orange rind
1¼ cups of The Bistro’s Great Nut-free Granola

2 extra-large eggs, slightly beaten
¾ cup brown sugar, firmly packed
½ cup vegetable oil
1 tsp vanilla
⅓ cup milk
1 cup coarsely grated zucchini
⅔ cup applesauce
Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 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 tins for about 5 minutes then transfer to wire rack to finish cooling.

Yield:  14-16 standard-sized muffins

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You might also enjoy these other tasty muffin recipes from My Island Bistro Kitchen:

Rhubarb and Orange Muffins
Blueberry Muffins
Cranberry-Banana Eggnog Muffins
The Bistro’s Bran Muffins  

Thank you for visiting “the Bistro” today.  If you enjoyed this posting and recipe, please share it on your social media websites.

Connect with “the Bistro” through the following social media:

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Best Zucchini Granola Muffins

Yield: 14-16 standard-sized muffins

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tsp finely grated orange rind
  • 1¼ cups of The Bistro’s Great Nut-free Granola
  • 2 extra-large eggs, slightly beaten
  • ¾ cup brown sugar, firmly packed
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup coarsely grated zucchini
  • 2/3 cup applesauce
  • Apx. ¼ - 1/3 cup granola for topping (optional)

Instructions

  1. Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.
  2. In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in orange rind and mix in the granola. Set aside.
  3. In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk. Stir in the zucchini and applesauce just until well combined.
  4. Pour the wet ingredients into the dry and stir only until mixed. Do not overmix. Spoon batter into prepared muffin tins, filling each cup a generous ¾ full. Sprinkle some granola on top of each muffin, if desired.
  5. Transfer muffins to oven and immediately reduce the oven temperature to 400°F. Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  6. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
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Zucchini Granola Muffins
Zucchini Granola Muffins
Best Zucchini Granola Muffins

 

Colorful Zucchini Granola Muffins on Cooling Rack
Zucchini Granola Muffins

Bread Stuffing/Dressing Recipe for Roast Turkey/Chicken

There is nothing like the scent of a turkey roasting in the oven!  I love a roast turkey dinner with all the trimmings and I especially love the bread stuffing or, you may know it as  “dressing”. The theory is that, if it goes inside the turkey cavity, it’s called “stuffing” but, if it is cooked separately (as in a casserole or loaf pan), then it’s called “dressing”.   Regardless what it’s called, it just would not be a roast turkey dinner without this wonderful savory side dish. Continue reading Bread Stuffing/Dressing Recipe for Roast Turkey/Chicken

The Bistro’s Best Deviled Eggs Recipe

The Bistro's Best Devilled Eggs
The Bistro’s Best Deviled Eggs

Deviled Eggs are so tasty and easy to make.  They are perfect for potlucks, picnics, snacks, and even appetizers or hors d’oeuvres.  And, of course, they are often found at many Easter gatherings.  To top it off, Deviled Eggs are showy, too.  I have never taken a plate of these to any function and had any left over! Continue reading The Bistro’s Best Deviled Eggs Recipe

PEI Potato Leek Soup Recipe

PEI Potato Leek Soup
PEI Potato Leek Soup

I am not sure which country can, in fact, lay claim to being the originator of Potato Leek Soup.  Some say it is of Welsh origin while others give Ireland credit for this tasty soup.  If you have ever eaten Vichyssoise, a cold version of Potato Leek Soup, you may attribute its origins to France due to its association with Vichy.  Then, of course, there is Tattie and Leekie soup from Scotland. Continue reading PEI Potato Leek Soup Recipe

The Bistro’s Great Nut-free Granola Recipe

The Bistro's Great Nut-Free Granola
The Bistro’s Great Nut-Free Granola

This granola recipe features a tasty mixture of toasted rolled oats, coconut, and dried fruits and berries.  Notably missing in this recipe are any nuts or whole seeds which are often found in granola.  This is intentional.  For anyone who, for any reason, cannot consume nuts or whole seeds, this Nut-free Granola is especially for you! Continue reading The Bistro’s Great Nut-free Granola Recipe

Best Creamy Scalloped Potatoes Recipe

Creamy Scalloped Potatoes
Best Creamy Scalloped Potatoes

One of my very favorite ways to present potatoes is in the form of Scalloped Potatoes.  A mixture of potatoes, onions, and milk along with a bit of seasoning and grated cheese make this a great comfort food dish any time of the year.  My mother often made scalloped potatoes sometime on the weekend and made enough that we’d have leftovers for dinner a day or two later. To this day, I still believe that this is one dish that is better a day or two after it is made as the flavours really settle in. Continue reading Best Creamy Scalloped Potatoes Recipe

Cream of Winter Root Vegetable Soup Recipe

Cream of Winter Root Vegetable Soup
Cream of Winter Root Vegetable Soup

This Creamy Winter Root Vegetable Soup is perfect for those cold winter days when the body and mind crave comfort food.

I make a lot of soups and freeze many of them in single servings so that they are quick and easy to pull out for lunchtime or, for those who are in the workforce, to place in the lunch bag on weekday mornings. The soups arehealthy and nutritious, not to mention tasty.  I like to have a variety of different soups on hand that includes those that are broth-based and hearty vegetable along with those that are cream-based or puréed.

The recipe I am sharing today is a new recipe creation that is a cream-based vegetable soup.  It’s the perfect soup for winter because it uses what we often refer to as winter, or root, vegetables. These are ones that are traditionally harvested late in the fall and they store and keep well over several months – think of potatoes, rutabaga, carrots, and parsnip, for example.

This is an easy soup to make and it blends a number of wonderful flavours that include both celery and leek. It’s very lightly spiced and is a silky smooth soup that I would put in the comfort food category. The great thing about this soup is that none of the nutrients from any of the vegetables is lost.  The vegetables are all cooked in the chicken broth and then the whole mixture is puréed so all of the goodness of the vegetables is maintained.

I find recipes that simply call for ingredients in quantities like a small parsnip or 2 medium-sized potatoes or 1 large carrot are not very helpful, particularly for less experienced cooks.  I have, therefore, tested out this recipe and carefully measured the weights of vegetables to be used for best success.  One of the most used (and most useful) tools in my kitchen is my digital scale and I use it all the time. I highly recommend that every cook invest in a good quality digital scale.

I miss my herb garden in winter. However, dried herbs work really well in this winter soup. Because, for presentation purposes, I don’t want any specks of herbs to appear in this soup, I make a small herb packet out of cheesecloth to contain the herbs while the soup cooks. The cheesecloth has a sufficiently open weave that the soup mixture is infused with the flavour of the herbs as it cooks. It’s very easy to remove and discard the herb packet before the soup is puréed.

Different vegetables take different cooking times so this soup starts with those that take the longest – rutabaga, carrots, parsnip, and celery.  Give them about 15 minutes headstart before adding the leek and let it cook for 10 minutes then add the potatoes which take the least amount of time to cook.

I make good use of my immersion blender for cream and purée soup making. However, you can certainly use either a blender or a food processor to purée the vegetables.  I generally allow the soup to cool for 30-40 minutes before using my immersion blender and, sometimes, if I am in a hurry, I put the soup pot in a sink full of cold water for a few minutes to speed up the cooling process.  I know some people do use their immersion blenders in really hot soup. I recommend you check your instruction manual for your immersion blender to see what it says about using the blender in hot liquids.

I recommend that whole milk be used in this recipe (or, alternatively, you could use a milk-cream blend for a richer soup). I have tested freezing this soup and find it freezes well for me; however, it is very important that at least whole (not skim, or partly skimmed) milk  be used if you intend to freeze any of the soup. Using a fat free or low fat milk will result in the soup breaking down when frozen and it just does not hold its structure when it is reheated. I know that some people frown on freezing puréed and cream soups but I have been freezing them with great success for many, many years.

When making the roux (the butter and flour) for the cream base, make sure you stir the roux while it is blending to prevent it from scorching. Add the milk slowly to the roux, whisking it constantly to prevent lumps from forming. It’s quite unappealing to have lumps in what is supposed to be a silky smooth cream soup.

Adding some shredded cheese to this soup makes a richer soup and certainly enhances the flavour. While a basic cheddar cheese could certainly be used, my preference is to use a shredded cheese blend such as mozzarella, provolone, and parmesan.

Cream of Winter Root Vegetable Soup
Cream of Winter Root Vegetable Soup

Cream of Winter Root Vegetable Soup

Ingredients:
3 cups chicken stock
1 bay leaf
½ tsp dried basil
¼ tsp. dried fennel
1/8 tsp dried marjoram
½ tsp dried parsley
1 clove garlic, minced
5 oz rutabaga, diced
5 oz carrots, sliced
2 oz parsnip, thinly sliced
2 oz celery, sliced
7½ oz leek, white and light green parts only, sliced into ¼“ slices
7 oz potato, diced
2 tbsp butter
2 tbsp flour
1½ cups whole milk
Salt and pepper to taste
¾ cup shredded cheese blend (e.g., mozzarella, provolone, and parmesan)

Method:
Bring chicken stock to a boil in medium-sized soup pot.

Cut small 4”-5” square of finely woven cheese cloth. Make the herb packet by placing the bay leaf, basil, fennel, marjoram, and parsley in the center of the cheese cloth. Gather up ends of cheesecloth, tie tightly with kitchen string, and add the herb packet to the chicken stock along with the garlic, rutabaga, carrots, parsnip, and celery. Bring to a boil then reduce heat to medium low and cook vegetables for 15 minutes.

Add leek and cook 10 minutes then add potatoes and cook vegetables 15 minutes or until vegetables are soft.

Remove from heat and discard the herb packet. Purée mixture until smooth using an immersion blender or food processor.

Melt the butter in separate medium-sized soup pot over medium-low heat. Stir in the flour to make a roux, stirring constantly to blend the two ingredients and to prevent scorching. Gradually whisk in the milk until mixture is smooth. Increase heat to medium and continue to whisk milk mixture until it is thickened to desired consistency then add the puréed vegetable mixture. Stir mixture until heated then add the cheese, stirring until cheese is melted and blended into soup. Add salt and pepper, to taste.
Ladle into soup bowls and garnish with croutons, a sprinkle of parsley, and a drizzle of a good quality finishing olive oil, if desired. Enjoy!

Yield: Apx. 5-6 servings

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Cream of Winter Root Vegetable Soup

Yield: apx. 5-6

Ingredients

  • 3 cups chicken stock
  • 1 bay leaf
  • ½ tsp dried basil
  • ¼ tsp. dried fennel
  • 1/8 tsp dried marjoram
  • ½ tsp dried parsley
  • 1 clove garlic, minced
  • 5 oz rutabaga, diced
  • 5 oz carrots, sliced
  • 2 oz parsnip, thinly sliced
  • 2 oz celery, sliced
  • 7½ oz leek, white and light green parts only, sliced into ¼“ slices
  • 7 oz potato, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1½ cups whole milk
  • Salt and pepper to taste
  • ¾ cup shredded cheese blend (e.g., mozzarella, provolone, and parmesan)

Instructions

  1. Bring chicken stock to a boil in medium-sized soup pot.
  2. Cut small 4”-5” square of finely woven cheese cloth. Make the herb packet by placing the bay leaf, basil, fennel, marjoram, and parsley in the center of the cheese cloth. Gather up ends of cheesecloth, tie tightly with kitchen string, and add to the chicken stock along with the garlic, rutabaga, carrots, parsnip, and celery. Bring to a boil then reduce heat to medium low and cook vegetables for 15 minutes.
  3. Add leek and cook 10 minutes then add potatoes and cook vegetables 15 minutes or until vegetables are soft.Remove from heat and discard the herb packet.
  4. Purée mixture until smooth using an immersion blender or food processor.
  5. Melt the butter in separate medium-sized soup pot over medium-low heat. Stir in the flour to make a roux, stirring constantly to blend the two ingredients and to prevent scorching. Gradually whisk in the milk until mixture is smooth. Increase heat to medium and continue to whisk milk mixture until it is thickened to desired consistency then add the puréed vegetable mixture. Stir mixture until heated then add the cheese, stirring until cheese is melted and blended into soup.
  6. Add salt and pepper, to taste.
  7. Ladle into soup bowls and garnish with croutons, a sprinkle of parsley, and a drizzle of a good quality finishing olive oil, if desired. Enjoy!
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Cream of Winter Root Vegetable Soup
Cream of Winter Root Vegetable Soup

 

Cream of Winter Root Vegetable Soup

> Cream of Winter Root Vegetable Soup

 

Cream of Winter Root Vegetable Soup

 

Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

Funny how certain foods will evoke great memories. When I was a small child, our family often went to a tiny local restaurant in North Tryon, PEI, on Sunday evenings for dinner.  Simmons’ Restaurant was built and run by Jean and Harold Simmons and they served up really good traditional home-cooked meals.  One of the desserts I most fondly remember from their restaurant was coconut cream pie with mile-high meringue. Every time I have coconut cream pie, I remember Sunday dinners at the Simmons’ restaurant. Continue reading Coconut Cream Pie