Category Archives: Recipes

On The Sandwich Board: Tuna Salad Sandwich

 

 

 

 

 

 

 

 

 

 

 

As I write this post, schools on PEI are about to start for another year. It, therefore, seems fitting that I would start my new series, “On the Sandwich Board” at the start of a new school year when sandwiches will be prepped in many households where there are children of school age.

School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake
School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake

Over the next while, I will periodically be presenting recipes for sandwiches, wraps, rolls, etc. Hopefully, they will be of use, or inspiration, for those who either find themselves preparing school or work lunches or simply enjoy sandwich-style meals at any time.

Tuna Salad Sandwich
Tuna Salad Sandwich

The kick-off sandwich is Tuna Salad.  A tuna sandwich was commonly found in my lunchbox when I was in school, although the sandwich contained little more than the tuna and mayonnaise and perhaps a little celery.  It’s a healthy and filling sandwich but does need to be kept cold.  Therefore, be sure to enclose a re-usable lunchbag-sized ice pack (similar to the ones in the photo below), with the sandwich if it is to be transported for consumption some hours later. These ice packs come in various sizes and shapes.

As much as I like the old-fashioned tin lunchbox like the one in my photo above, I recommend using an insulated lunch bag (like the sample in the photo below) for foods, like tuna sandwiches, that need to be kept cold. It’s also a good idea to freeze a bottle of water overnight and put it in the lunchbox or bag, too, to help keep the sandwich cold and to provide a cold drink at lunchtime.

Insulated Lunch Bag
Insulated Lunch Bag

I like tuna but find it needs a bit of “spark” to give it flavor.  There are a number of ingredients in this sandwich recipe but each one contributes to the flavor complexity.  I have used the smallest can of tuna on the market in my area but this recipe is easily doubled should you choose to use a larger can.  The 85g size of can makes one big, thick sandwich or two more moderately-sized sandwiches.  I hope you enjoy it.

Tuna Salad Sandwich

Ingredients:

85g can tuna, drained (apx. 3 oz)
1 tbsp onion, finely chopped
1 tsp lemon juice
1 tsp orange juice
½ tsp grated orange rind
½ tbsp sweet pickle relish
½ tsp prepared mustard
2 tbsp celery, finely chopped
1 tbsp Parmesan cheese
1/8 tsp garlic powder
Pinch cayenne
¼ tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1½ – 2 tbsp mayonnaise
Fresh ground pepper, to taste
1 hard-boiled egg, chopped

Method:

In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread mixture on buttered bread slice.

Top with leafy lettuce, then second slice of buttered bread.

Yield: 1 – 2 sandwiches

Tuna Salad Sandwich
Tuna Salad Sandwich

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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On The Sandwich Board: Tuna Salad Sandwich

Yield: 1 - 2 sandwiches

Ingredients

  • 85g can tuna, drained (apx. 3 oz)
  • 1 tbsp onion, finely chopped
  • 1 tsp lemon juice
  • 1 tsp orange juice
  • ½ tsp grated orange rind
  • ½ tbsp sweet pickle relish
  • ½ tsp prepared mustard
  • 2 tbsp celery, finely chopped
  • 1 tbsp Parmesan cheese
  • 1/8 tsp garlic powder
  • Pinch cayenne
  • ¼ tsp fresh dill, finely chopped
  • 1 tsp fresh parsley, chopped
  • 1½ - 2 tbsp mayonnaise
  • Fresh ground pepper, to taste
  • 1 hard-boiled egg, chopped

Instructions

  1. In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread on buttered bread slice, top with leafy lettuce, then second slice of bread.
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Tuna Salad Sandwich
Tuna Salad Sandwich

Blueberry Barbeque Sauce

Blueberry Barbeque Sauce
Blueberry Barbeque Sauce

With the abundance of local blueberries in season and available locally, I try to maximize my use of them.  So, today, I am introducing my recipe for blueberry barbeque sauce made with high bush blueberries picked at Tryon U-Pick Blueberries in North Tryon, PEI.

High Bush Blueberries
High Bush Blueberries

As well as being tasty, this sauce is a lovely deep rich color.

Blueberry Barbeque Sauce
Blueberry Barbeque Sauce

This sauce is very versatile and can be used in the same recipes and on the same foods as any barbeque sauce.  It is particularly good brushed on grilled chicken, pork chops, ribs, and burgers.

Blueberry Barbeque Sauce on Grilled Chicken Breast
Blueberry Barbeque Sauce on Grilled Chicken Breast
Blueberry Barbeque Sauce on Pork Ribs
Blueberry Barbeque Sauce on Pork Ribs
Blueberry Barbeque Sauce on Burgers
Blueberry Barbeque Sauce on Burgers

Adding some blueberry balsamic vinegar to the sauce deepens the blueberry flavour. I used a chipotle and lemongrass infused maple syrup to add flavour complexity but plain maple syrup also works well.

Blueberry Barbeque Sauce

Ingredients:

1-2 tbsp olive oil
½ cup onion, chopped
5-6 garlic cloves, chopped
2 cups high-bush blueberries
½ cup ketchup
¼ cup blueberry balsamic vinegar
3 tbsp pineapple juice
½ cup brown sugar
2 tbsp maple syrup
1 tbsp liquid chicken bouillon
1 tbsp Dijon mustard
2 tsp lemon juice
1 tsp paprika
½ tsp cardamom
½ tsp cayenne
¼ tsp allspice
1/8 tsp ground ginger
Salt and pepper to taste

1 tsp cornstarch
1 tbsp pineapple juice

Method:

Heat oil in saucepan. Add onion and sauté for 2-3 minutes then add garlic. Sauté, stirring constantly to prevent burning, for a further 1-2 minutes.

Add the blueberries, ketchup, balsamic vinegar, pineapple juice, brown sugar, maple syrup, chicken bouillon, mustard, lemon juice, and spices. Bring mixture to the boiling point then reduce heat to medium-low. Cook, stirring occasionally, for about 20 minutes.

In small bowl, mix 1 tsp cornstarch with 1 tbsp pineapple juice until smooth. Add 1-2 tsp of the hot mixture. Stir and add to the hot mixture in the saucepan. Cook, stirring regularly, until mixture is thickened to desired consistency.

Purée sauce till smooth in blender, food processor, or with an immersion blender.

Yield: Apx. 2¼ cups

Blueberry Barbeque Sauce
Blueberry Barbeque Sauce

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Barbeque Sauce

 

Blueberry Barbeque Sauce

Yield: Apx 2 1/4 cups

A tasty barbeque sauce that blends nicely with grilled chicken, pork chops, ribs, and burgers

Ingredients

  • 1-2 tbsp olive oil
  • ½ cup onion, chopped
  • 5-6 garlic cloves, chopped
  • 2 cups high-bush blueberries
  • ½ cup ketchup
  • ¼ cup blueberry balsamic vinegar
  • 3 tbsp pineapple juice
  • ½ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp liquid chicken bouillon
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tsp paprika
  • ½ tsp cardamom
  • ½ tsp cayenne
  • ¼ tsp allspice
  • 1/8 tsp ground ginger
  • Salt and pepper to taste
  • 1 tsp cornstarch
  • 1 tbsp pineapple juice

Instructions

  1. Heat oil in saucepan. Add onion and sauté for 2-3 minutes then add garlic. Sauté, stirring constantly to prevent burning, for a further 1-2 minutes.
  2. Add the blueberries, ketchup, balsamic vinegar, pineapple juice, brown sugar, maple syrup, chicken bouillon, mustard, lemon juice, and spices. Bring mixture to the boiling point then reduce heat to medium-low. Cook, stirring occasionally, for about 20 minutes.
  3. In small bowl, mix 1 tsp cornstarch with 1 tbsp pineapple juice until smooth. Add 1-2 tsp of the hot mixture. Stir and add to the hot mixture in the saucepan. Cook, stirring regularly, until mixture is thickened to desired consistency.
  4. Purée sauce till smooth in blender, food processor, or with an immersion blender.
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Blueberry Barbeque Sauce

 

Blueberry Buckle

There are so many ways to use blueberries, including an endless stream of desserts.

Blueberry Buckle
Blueberry Buckle

Today, I am featuring Blueberry Buckle using high bush blueberries that I picked at the Tryon Blueberries U-Pick in North Tryon, PEI.

DSCN0773-001

Blueberry Buckle consists of three parts: A cake base, a sprinkle of fruit, and a streusel topping.  The origin of the name “Blueberry Buckle”  is not definitively known.  However, it seems it may have something to do with the cake base rising up around the blueberries and meeting with the streusel ingredients that, together, form a crumpled or buckled looking appearance on the dessert top. Whether that’s truth or fiction, this is a tasty dessert!

A Blueberry Buckle is very similar to a coffeecake.  It is a dense cake with a moist crumb that can be served either warm or cool (i.e., at room temperature). It can also be served plain, just as it is, with its streusel topping or, alternatively, dressed up with ice cream, whipped cream, and/or drizzled with a sauce. I often serve it with brown sugar sauce or sometimes with vanilla ice cream and drizzled with blueberry sauce, as I have today. I call this blueberry overload! I maximize the use of fresh local blueberries when they are available.

Blueberry Buckle with Vanilla Ice Cream Drizzled with Blueberry Sauce
Blueberry Buckle with Vanilla Ice Cream Drizzled with Blueberry Sauce

While Buckles can be made with other fruits, the most common one is made with blueberries. This dessert also freezes well so it’s a handy one to have on hand in the freezer. When I am using it from its frozen state, I take the buckle out of the freezer and allow it to thaw at room temperature, then heat it for just a few seconds in the microwave. Tastes like it is fresh from the oven!

[Printable recipe follows at end of posting]

Blueberry Buckle

Streusel Topping:

1/3 cup brown sugar, packed
¼ cup flour
½ tsp cinnamon
3 tbsp butter

Cake Batter:

½ cup butter, softened
½ cup granulated sugar
1 extra-large egg
2 tbsp orange juice
¾ tsp vanilla
1½ cup all-purpose flour
2¼ tsp baking powder
¼ tsp salt
¼ tsp cloves
½ tsp nutmeg
1½ tsp grated orange rind
½ cup milk

2 cups high-bush blueberries

Method:

Grease or line an 8” square pan with parchment paper. Preheat oven to 350°F.

Prepare the streusel topping by mixing the brown sugar, flour, and cinnamon together. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Set aside.

In large bowl, cream the butter and add the sugar. Beat until mixture is smooth.

Add the egg, orange juice, and vanilla. Beat until smooth.

In separate bowl, whisk together the flour, baking powder, salt, cloves, nutmeg, and grated orange rind. Add the dry ingredients to the liquid mixture along with the milk in three parts, starting and ending with the dry ingredients (i.e.,  three additions of the dry ingredients alternated with two additions of milk).

Spread batter in prepared pan.

Sprinkle mixture evening with the blueberries.

DSCN0781-001

Sprinkle the streusel topping over entire mixture.

Bake for 40-45 minutes or until cake tester inserted into center of cake comes out clean. Do not overbake as cake will become dry.

Serve plain or add a dollop of ice cream and, if desired, drizzle with blueberry sauce.

Blueberry Sauce
Blueberry Sauce

Yield: 9 servings

Here is my recipe for the blueberry sauce I used over this Blueberry Buckle.

Blueberry Sauce
Blueberry Sauce

Blueberry Sauce

Ingredients:

¾ cup granulated sugar
1 tbsp cornstarch
Pinch salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp grated orange rind
2 tbsp orange juice
1/3 cup water
2 cups high bush blueberries

1½ tbsp butter
¼ tsp vanilla

Method:

Combine sugar, cornstarch, salt, nutmeg, cinnamon, orange rind, orange juice, and water in medium-sized saucepan. Heat to boiling point then add blueberries and reduce heat to medium low. Cook mixture, stirring regularly, until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Serve warm over ice cream or pudding. Refrigerate unused sauce.

Yield: Apx. 1¾ cups

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 Dessert


For other great blueberry desserts from My Island Bistro Kitchen, click on the links below.

Blueberry Bread Pudding
Blueberry Cream Cheese Pie
Peach Blueberry Crisp
Mini Blueberry Bundt Cakes
Blueberry Grunt

Blueberry Buckle

An old-fashioned coffeecake-like dessert studded with blueberries and covered with a streusel topping. Best served with vanilla ice cream drizzled with blueberry sauce.
Course Dessert
Keyword blueberries, Blueberry Buckle, blueberry dessert
Servings 9
My Island Bistro Kitchen My Island Bistro Kitachen

Ingredients

Streusel Topping

  • 1/3 cup brown sugar, packed
  • ¼ cup flour
  • ½ tsp cinnamon
  • 3 tbsp butter

Cake Batter

  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 extra-large egg
  • 2 tbsp orange juice
  • ¾ tsp vanilla
  • cup all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • tsp grated orange rind
  • ½ cup milk
  • 2 cups high-bush blueberries

Blueberry Sauce

  • ¾ cup granulated sugar
  • 1 tbsp cornstarch
  • Pinch salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1 tsp grated orange rind
  • 2 tbsp orange juice
  • 1/3 cup water
  • 2 cups high bush blueberries
  • tbsp butter
  • ¼ tsp vanilla

Instructions

  1. Grease or line an 8” square pan with parchment paper. Preheat oven to 350°F.

Streusel Topping:

  1. Prepare the streusel topping by mixing the brown sugar, flour, and cinnamon together. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Set aside.

Cake Batter:

  1. In large bowl, cream the butter and add the sugar. Beat until mixture is smooth.
  2. Add the egg, orange juice, and vanilla. Beat until smooth.
  3. In separate bowl, whisk together the flour, baking powder, salt, cloves, nutmeg, and grated orange rind. Add the dry ingredients to the liquid mixture along with the milk in three parts, starting and ending with the dry ingredients (i.e., three additions of the dry ingredients alternated with two additions of milk).
  4. Spread batter in prepared pan.
  5. Sprinkle mixture evening with the blueberries.
  6. Sprinkle the streusel topping over entire mixture.
  7. Bake for 40-45 minutes or until cake tester inserted into center of cake comes out clean. Do not overbake as cake will become dry.
  8. Serve plain or add a dollop of ice cream and, if desired, drizzle with blueberry sauce.

Blueberry Sauce:

  1. Combine sugar, cornstarch, salt, nutmeg, cinnamon, orange rind, orange juice, and water in medium-sized saucepan. Heat to boiling point then add blueberries and reduce heat to medium low. Cook mixture, stirring regularly, until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Serve warm over ice cream or pudding. Refrigerate unused sauce.

Recipe Notes

Yield: 9 servings and apx. 1¾ cups blueberry sauce.

 

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Blueberry Buckle

Yield: 9 servings

A moist and flavorful coffeecake-like dessert

Ingredients

  • Streusel Topping
  • 1/3 cup brown sugar, packed
  • ¼ cup flour
  • ½ tsp cinnamon
  • 3 tbsp butter
  • Cake Batter
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 extra-large egg
  • 2 tbsp orange juice
  • ¾ tsp vanilla
  • 1½ cup all-purpose flour
  • 2¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1½ tsp grated orange rind
  • ½ cup milk
  • 2 cups high-bush blueberries

Instructions

  1. Grease or line an 8” square pan with parchment paper. Preheat oven to 350°F.
  2. Prepare the streusel topping by mixing the brown sugar, flour, and cinnamon together. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Set aside.
  3. In large bowl, cream the butter and add the sugar. Beat until mixture is smooth.
  4. Add the egg, orange juice, and vanilla. Beat until smooth.
  5. In separate bowl, whisk together the flour, baking powder, salt, cloves, nutmeg, and grated orange rind. Add the dry ingredients to the liquid mixture along with the milk in three parts, starting and ending with the dry ingredients (i.e., three additions of the dry ingredients alternated with two additions of milk).
  6. Spread batter in prepared pan.
  7. Sprinkle mixture evening with the blueberries.
  8. Sprinkle the streusel topping over entire mixture.
  9. Bake for 40-45 minutes or until cake tester inserted into center of cake comes out clean. Do not overbake as cake will become dry.
  10. Serve plain or add a dollop of ice cream and, if desired, drizzle with blueberry sauce.
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Blueberry Dessert

Raspberry Cream Cheese Pie

Raspberry Pie
Raspberry Cream Cheese Pie

 

 

 

 

 

 

 

 

 

 

 

 

It’s summer berry pie time and that means it’s Raspberry Cream Cheese Pie time!

Raspberry Cream Cheese Pie
Raspberry Cream Cheese Pie

As I write this post in August, the raspberries are in full swing on Prince Edward Island so today’s posting is all about raspberries!

I never mind picking raspberries because there is no bending or crouching involved so it’s not hard on the legs or back.

These glorious and perfectly-shaped tasty red berries are versatile and can be used in many ways.

Raspberry Cream Cheese Pie
Raspberry Cream Cheese Pie

One of my favorite ways to use raspberries is in a raspberry cream cheese pie.  It’s a cross between a pie and a cheesecake – the best of both worlds.

Raspberry Cream Cheese Pie
Raspberry Cream Cheese Pie

This pie is not difficult to make although it does take a bit of time.  It’s also the type of pie that is best eaten the day it is made.  I like to use the real whipping cream for the topping but Cool Whip works just fine, too.  Sometimes, I like to just pipe the whipped cream around the outer edge of the pie because it allows the rich red raspberry filling to show which, of course, doesn’t happen if the entire top of the pie is completely covered in whipped cream.  Alternatively, I sometimes don’t put any whipped cream on the pie top, preferring instead to simply drop a dollop of whipped cream on each pie serving as it is plated.  Any of the three versions works just fine.

Raspberry Cream Cheese Pie
Raspberry Cream Cheese Pie
For my pastry recipe, hints, and tips on making pie pastry, click here.

Raspberry Cream Cheese Pie

Ingredients:

9” baked pie shell

6 oz. cream cheese, softened
3 tbsp sugar
1½ tbsp milk
½ tsp vanilla

3½ tbsp cornstarch
¾ cup granulated sugar
Dash salt
2½ cups fresh raspberries
3 tbsp pineapple juice
1½ tsp lemon juice
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 pie shell. Refrigerate for at least one hour.

In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the 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. Pipe on to pie in decorative design or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. This 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.

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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 found at the end of this post to your favorite Pinterest boards.

You may also enjoy my Traditional Double-crusted Raspberry Pie – click here for the recipe.

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Raspberry Cream Cheese Pie

Yield: 1 - 9" pie, apx. 8 servings

A delectable and flavorful raspberry pie with a layer of cream cheese and a topping of whipped cream. Always a showstopper.

Ingredients

  • 9” baked pie shell
  • 6 oz. cream cheese, softened
  • 3 tbsp sugar
  • 1½ tbsp milk
  • ½ tsp vanilla
  • 3½ tbsp cornstarch
  • ¾ cup granulated sugar
  • Dash salt
  • 2½ cups fresh raspberries
  • 3 tbsp pineapple juice
  • 1½ tsp lemon juice
  • 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 pie shell. Refrigerate for at least one hour.
  2. In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the 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. Pipe on to pie in decorative design 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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Raspberry Cream Cheese Pie
Raspberry Cream Cheese Pie

 

 

Potato Salad Recipe

My Island Bistro Kitchen's PEI Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

One of the most popular salads in PEI in summer is the traditional potato salad.  There are several variations to this salad and, of course, the jury is still out on whether the potatoes should be diced or mashed! While the quantities of ingredients may vary somewhat and certain different seasonings may be added to potato salad, the same basic essential ingredients in most salads will be potato, egg, celery, onion, salad dressing, salt and pepper.  So long as you have these common ingredients, you can make a basic potato salad. Of course, I think PEI potatoes make the best salad (but, then again, I may be just a wee bit biased on that front)!

Potato Salad
Potato Salad

I like to use a combination of homemade and bought salad dressing as I find the flavors play well off each other – I use about 50/50 of each.  However, I have made the salad with just one type of salad dressing and it turned out fine. I also like to add a bit of sour cream, sweet pickle relish, and prepared mustard.  The latter two ingredients give a bit of ‘punch’ to the salad. The key, of course, is not to over-do the addition of any seasonings because the potatoes need to ‘star’ and we don’t want to do anything to detract from their flavor. In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped fresh dill and some parsley.

The traditional style of potato salad is to cube/dice the potato and egg as shown in the photo below.

However, my preference is to mash the potato and egg, particularly if I am looking for good plating presentation.  This is because the mashed potato salad fits well into the bowl of an ice cream scoop and, therefore, looks lovely on a plate.  However, if you are looking for a more rustic style potato salad, then the cubed/diced potato style is the way to go. This is purely a personal preference because, let’s face it, if you use the same ingredients, it will all taste the same! All that will be different will be the texture and appearance.

Potato Salad
Potato Salad

As to how much salad dressing to use, this will depend on several factors so the amount I have given in my recipe below is a guide.  For example, the quality of the potatoes (how dry or moist they are), the thickness of the salad dressing, and/or the consistency of the sour cream can all influence how much salad dressing is needed.  As well, you may find that cubing/dicing the potatoes may take a different amount of salad dressing than do mashed potatoes.  Lastly, it is personal preference as to how moist the salad should be.  It should not be ‘soupy’ but there should be enough salad dressing to hold/bind the salad together.  I tend to like my potato salad quite moist. I recommend starting with a good one-half of the salad dressing called for in the recipe and then adding more to reach the consistency you desire.

Plan to make the potato salad several hours ahead of when it is needed. Refrigerate it for at least three hours or more to allow the flavours to blend.

Potato salad is very versatile.  It often is served as a traditional side dish for picnics and barbeques.  It goes great with cold cuts, lobster, grilled pork chops, barbequed chicken, sandwiches of all kinds, and the list goes on. In my household, potato salad always has to accompany a feed of PEI lobster!

Potato Salad Is A Great Picnic Side Dish
Potato Salad Is A Great Picnic Side Dish

The recipe below is my own personal potato salad recipe. I hope you enjoy it.

Potato Salad
Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

Ingredients:

1½ lbs PEI potatoes
2 hard boiled eggs
¼ cup celery, finely chopped
2½ tbsp onion, finely chopped
⅔ cup salad dressing (apx.)
2 tbsp sour cream
3 tsp. sweet relish
2 tsp. prepared mustard
¼ tsp sugar
Salt and pepper, to taste
¼ tsp fresh dill, chopped (optional)
1½ tsp fresh parsley, chopped (optional)

Method:

Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.

Mash or dice eggs. Add to potato.

Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar.

Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper.

Add fresh dill and parsley, if desired.

Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.

Yield: 5-6 servings (2 scoops salad per serving)

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Potato Salad

Yield: 5-6 servings (2 scoops per serving)

A moist and tasty potato salad that is the perfect accompaniment to any lobster feed, barbeque, or picnic

Ingredients

  • 1½ lbs PEI potatoes
  • 2 hard boiled eggs
  • ¼ cup celery, finely chopped
  • 2½ tbsp onion, finely chopped
  • 2/3 cup salad dressing (apx.)
  • 2 tbsp sour cream
  • 3 tsp. sweet relish
  • 2 tsp. prepared mustard
  • ¼ tsp sugar
  • Salt and pepper, to taste
  • ¼ tsp fresh dill, chopped (optional)
  • 1½ tsp fresh parsley, chopped (optional)

Instructions

  1. Cook potatoes, skins on, in pot of boiling water just until potatoes are fork tender. Drain. Let potatoes cool enough to handle. Peel. Cube or mash potatoes, as desired, into medium-sized bowl.
  2. Mash or dice eggs. Add to potato. Add the celery, onion, mustard, sweet relish, sour cream, salad dressing, and sugar. Note – Add about ½ the salad dressing to start, then continue to add enough salad dressing to reach desired consistency. Mix well. Season with salt and pepper. Add fresh dill and parsley, if desired.
  3. Cover and refrigerate for at least 3 hours to allow flavors to blend. Serve salad on a bed of lettuce. Refrigerate unused salad immediately.
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Potato Salad

Potato Salad

Decadent Chocolate Chip Squares

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

This is one of my most favorite squares!  I have been making this recipe for years.  It’s good any time of the year and is often found in my summer picnic basket.  With its rich, gooey chocolate center and a slightly crunchy topping, it’s a real treat for sure, especially for chocolate lovers.

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

Ingredients:

Base:

1 cup all-purpose flour
1 tsp baking powder
Pinch salt
⅓ cup butter, softened
⅓ cup brown sugar, packed
2 egg yolks

10 oz. chocolate chips

Topping:
2 egg whites, beaten stiff
⅛ tsp cream of tartar
1 cup brown sugar, lightly packed
1 tsp vanilla
½ cup macaroon coconut

Method:

Assemble ingredients.

Prepare 9” square pan by lining with tin foil and spraying with cooking oil.

Preheat oven to 350°F.

Base:
In small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition.

Add dry ingredients and stir just until dry ingredients are incorporated.

Evenly press dough into prepared pan.

Evenly sprinkle the chocolate chips over the dough. Set aside.

Topping:
In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form.

Beat in the brown sugar, adding a tablespoon at a time.

Add the vanilla.

Fold in the coconut.

Spread the topping evenly over the chocolate chips.

Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

 

Decadent Chocolate Chip Squares

Ingredients

  • Base:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • 1/3 cup butter, softened
  • 1/3 cup brown sugar, packed
  • 2 egg yolks
  • 10 oz. chocolate chips
  • Topping:
  • 2 egg whites, beaten stiff
  • 1/8 tsp cream of tartar
  • 1 cup brown sugar, lightly packed
  • 1 tsp vanilla
  • ½ cup macaroon coconut

Instructions

  1. Assemble ingredients.
  2. Prepare 9” square pan by lining with tin foil and spraying with cooking oil.
  3. Preheat oven to 350°F.
  4. Base:
  5. In small bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. Cream butter and brown sugar together. Add egg yolks, one at a time, beating well after each addition. Add dry ingredients and stir just until dry ingredients are incorporated.
  7. Evenly press dough into prepared pan. Evenly sprinkle the chocolate chips over the dough. Set aside.
  8. Topping:
  9. In clean mixer bowl, beat the two egg whites with the cream of tartar until soft peaks form. Beat in the brown sugar, adding a tablespoon at a time. Add the vanilla. Fold in the coconut.
  10. Spread the topping evenly over the chocolate chips.
  11. Bake for 30-35 minutes or until topping is browned. Remove from oven and place pan on wire cooling rack. Let cool completely. Lift tin foil and square from the pan and cut into squares.
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Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

Rhubarb Slush

Rhubarb Slush
Rhubarb Slush

I love to develop summertime drinks! This recipe uses rhubarb as the base for this tasty slush drink. The addition of a mix of freshly squeezed citrus juices, sweet pineapple juice, and frozen lemonade concentrate make this a flavorful beverage. This is an alcoholic beverage as it uses gin. There is no fixed ratio of slush to soda but I generally fill a tall glass about a third to half full of the slush and top it up with a clear soda such as lemon-lime. Serve with a lemon wheel or wedge and it’s a refreshing drink on a hot summer day.

Rhubarb Slush
Rhubarb Slush

I do have some tips to share for making this slush:

• Use the the brightest red rhubarb stalks you can find as this will give the slush color.
• Use freshly-squeezed citrus fruit juices, not bottled (fresh is always best!).
• Strain the citrus juices twice to remove all traces of seeds and fruit pulp.
• Chill the rhubarb and citrus juices, pineapple juice, simple syrup, and gin. The colder the ingredients are to start with, the quicker and better the freezing process for the slush.
• Plan ahead to make this slush as it will take at least 2-3 days for it to reach the optimal “slush” stage.
• Stir the slush 2-3 times during the freezing process to ensure ingredients remain mixed during the freezing stage. It will not freeze rock hard solid as it’s not meant to.
• For best results, store the slush in a tightly sealed container deep in a deep freeze (as opposed to a refrigerator’s freezer compartment). Otherwise, the slush may remain in a fairly liquid form and not freeze, and stay frozen, at the slush stage.
• Once mixed with the cold soda, serve immediately as the slush melts quickly.

This is a pale, pastel drink that is packed full of flavour. Sometimes, I add some lemon balm leaves and edible pansies to add color and interest to the drink. I think this would make a lovely bridal shower signature drink.

Rhubarb Slush
Rhubarb Slush
Rhubarb Slush

Ingredients:

1½ cups water
1½ cups sugar

3 cups rhubarb, chopped into ½” chunks (enough to yield 1 cup rhubarb juice)
⅔ cup water

Juice of ½ pink grapefruit
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1¼ cups pineapple juice, chilled
½ can frozen pink lemonade concentrate, slightly thawed

1 – 375 ml bottle gin (I used Beefeater London Dry Gin), chilled

Method:

Assemble ingredients.

Ingredients for Rhubarb Slush
Ingredients for Rhubarb Slush

In medium-sized saucepan, combine the 1½ cups water and 1½ cup sugar to make a traditional simple syrup. Over high heat, bring to a boil 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.

Making the Simple Syrup
Making the Simple Syrup

In medium-sized saucepan combine the rhubarb and 2/3 cup water.

Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes until rhubarb is 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 1 cup of rhubarb juice. Chill. Discard rhubarb pulp.

Prepare the citrus juices and strain twice to remove any seeds and pulp. Chill.

Squeezing Citrus Juices
Squeezing Citrus Juices
Straining the Citrus Juices
Straining the Citrus Juices

Into a freezable container that can hold at least 7 cups of liquid, pour the cooled simple syrup of sugar and water.

Add the chilled rhubarb, citrus, and pineapple juices along with the semi-thawed lemonade concentrate and the 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.

Slush Starting to Freeze
Slush Starting to Freeze
Slush Freezing
Slush Freezing

To serve, fill a tall glass about a third to one-half full of slush and top up with a clear soda, such as lemon-lime.

DSC_0297-001

Garnish with a lemon wheel or wedge and serve immediately. Decorate with a sprig of lemon balm and/or an edible pansy, if desired.

Yield: Apx. 7+ cups

Note: There may be some slight variations in colors between different photos in this posting due to different lighting used.

Rhubarb Slush

Yield: Apx. 7+ cups

A pastel-colored refreshing drink using rhubarb

Ingredients

  • 1½ cups water
  • 1½ cups sugar
  • 3 cups rhubarb, chopped into ½” chunks (enough to yield 1 cup rhubarb juice)
  • 2/3 cup water
  • Juice of ½ pink grapefruit
  • Juice of 1 orange
  • Juice of l lemon
  • Juice of 1 lime
  • 1¼ cups pineapple juice, chilled
  • ½ can frozen pink lemonade concentrate, slightly thawed
  • 1 – 375 ml bottle gin (I used Beefeater London Dry Gin), chilled

Instructions

  1. Assemble ingredients.
  2. In medium-sized saucepan, combine the 1½ cups water and 1½ cup sugar to make a traditional simple syrup. Over high heat, bring to a boil 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.
  3. In medium-sized saucepan combine the rhubarb and 2/3 cup water. Bring to a boil over medium-high heat then reduce to medium low and cook gently for about 10 minutes until rhubarb is broken down into a soft sauce-like consistency.
  4. 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 1 cup of rhubarb juice. Chill. Discard rhubarb pulp.
  5. Prepare the citrus juices and strain twice to remove any seeds and pulp. Chill.
  6. Into a freezable container that can hold at least 7 cups of liquid, pour the simple syrup of sugar and water. Add the chilled rhubarb, citrus, and pineapple juices along with the semi-thawed lemonade concentrate and the gin. Stir well.
  7. 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.
  8. To serve, fill a tall glass about one-third to one-half full of slush and top up with a clear soda, such as lemon-lime. Garnish with a lemon wheel or wedge and serve immediately.
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Tall glass of refreshing Rhubarb Slush

 

Rhubarb Salsa

Rhubarb Salsa
Rhubarb Salsa

I am always developing ideas for ways I can make use of rhubarb. We have a long-established rhubarb patch at the end of the garden that always produces large beautiful red stalks. It was planted circa 1993-94 and is the German Wine variety. Because of its rich red color, it lends itself to colorful dishes. While we freeze lots of rhubarb for winter usage, I try to make good use of it while it is fresh. There’s just something so satisfying in being able to go to the garden to pick a few stalks of rhubarb just as I need them for a dish I am making.

Rhubarb Salsa
Rhubarb Salsa

Today, I am sharing the recipe I developed for rhubarb salsa. As you know, there has to be some kind of base for the salsa – something that gives it its bulk, if you will. For example, in many salsas, that tends to be a tomato base. In my recipe, which is a sweet salsa, I am using rhubarb as the base. Use young, thin rhubarb stalks for this recipe.

Rhubarb Salsa
Rhubarb Salsa

Rhubarb cooks quickly and can fast become sauce in which case in loses its shape. For this recipe, cook the rhubarb for only about 1 minute (or even less) and then quickly rinse it with cold water to immediately stop the cooking process. The rhubarb should be fork tender and still able to hold its diced shape and not be mushy. Because rhubarb does lose some of its bright color when cooked, I have added some highly colourful fruits and vegetables to make the salsa attractive – i.e., chopped mango, crushed pineapple, red pepper, and red onion.

Rhubarb Salsa
Rhubarb Salsa

For sweetener, I have used maple syrup and you can use either plain syrup or a flavoured or infused version.  Any flavour of dry salsa seasoning available can be used. Likewise, any flavour of balsamic vinegar can be used, even a traditional white balsamic. I typically use a honey ginger balsamic vinegar which is available from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour works quite well with the other ingredients in this salsa.

Rhubarb Salsa
Rhubarb Salsa

This salsa can be used on nachos or as a topping for fish, pork, or chicken. It adds color and flavour to many dishes.

Rhubarb Salsa on Salmon
Rhubarb Salsa on Salmon
Rhubarb Salsa

Ingredients:

2 cups rhubarb, finely diced
⅔ cup canned crushed pineapple (with juice)
⅓ cup red onion, diced
¾ cup mango, diced
¼ cup red pepper, diced
Juice of ½ lime
1 tbsp maple syrup
1 tbsp honey ginger balsamic vinegar
Zest of ½ lime
Dry salsa seasoning mix of choice and of amount to taste preference
Salt and pepper, to taste
1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Method:

Assemble ingredients.

Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.

Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.

In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.

Stir in the dry salsa seasoning mix in an amount according to personal taste preference.

Pour over fruit and vegetables and stir gently.

If desired, add chopped lemon balm or cilantro leaves.

Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.

Serve with nachos or as a topping on fish, pork, or chicken.

Rhubarb Salsa over Salmon
Rhubarb Salsa over Salmon

 

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Rhubarb Salsa

Tasty rhubarb-based salsa. Use on nachos or as a topping on fish, pork, or chicken

Course Snack
Cuisine Canadian
Keyword rhubarb salsa, salsa
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 cups rhubarb, finely diced
  • cup canned crushed pineapple (with juice)
  • cup red onion, diced
  • ¾ cup mango, diced
  • ¼ cup red pepper, diced
  • Juice of ½ lime
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar of choice
  • Zest of ½ lime
  • Dry salsa seasoning mix of choice and of amount to taste preference
  • Salt and pepper, to taste
  • 1 – 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Instructions

  1. Assemble ingredients.
  2. Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.
  3. Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.
  4. In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.
  5. Stir in the dry salsa seasoning mix.
  6. Pour over fruit and vegetables and stir gently.
  7. If desired, add chopped lemon balm or cilantro leaves.
  8. Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.
  9. Serve with nachos or as a topping on fish, pork, or chicken.

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Rhubarb Salsa

Nachos and a bowl of Rhubarb Salsa

Strawberry Rhubarb Pie

Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie

Strawberries and rhubarb are always a winning combination as their flavors and textures play off well against each other.  On PEI, there is a very short window of opportunity to have both fresh rhubarb and Island strawberries available at the same time. So, if you are lucky enough to have both available, now is the time to make this delicious Strawberry Rhubarb Pie!

While it is possible to use frozen rhubarb in the strawberry rhubarb pie recipe I am sharing, the strawberries do need to be fresh, not frozen, since frozen berries will release too much moisture into the pie filling.

Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie

Lightly spiced, this pie is a summertime treat, especially when served with a scoop of high-quality French vanilla ice cream.  This is a double crust pie and you can find my pastry recipe by clicking here.

Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie
Strawberry Rhubarb Pie

Ingredients:

Pastry for two-crust 9” pie

3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced

1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces

Method:

Assemble ingredients.

Preheat oven to 425°F.

Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.

In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.

In separate bowl, beat egg with orange juice. Blend in dry ingredients.

Add rhubarb and strawberries and stir gently to mix.

Transfer filling to prepared pie crust.

Dot with butter.

Dampen edges of pie pastry with a finger dipped in water.

Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.

Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.

Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.

Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.

Remove pie from oven and cool completely before slicing and serving.

Yield: One pie,  apx. 8 servings

Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Yield: 1 - 9" pie, apx. 8 servings

A lightly spiced double-crusted pie that combines two of summer's best flavours.

Ingredients

  • Pastry for 2-crust 9” pie
  • 3 cups rhubarb, cut into ½” pieces
  • 1½ cups fresh strawberries, sliced
  • 1¼ cups white sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • Pinch nutmeg
  • 1½ tsp grated orange rind
  • 1 egg, lightly beaten
  • 1 tbsp orange juice
  • 1 tbsp butter cut into pieces

Instructions

  1. Assemble ingredients. Preheat oven to 425°F.
  2. Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
  3. In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
  4. In separate bowl, beat egg with orange juice. Blend in dry ingredients. Add rhubarb and strawberries and stir gently to mix. Transfer filling to prepared pie crust. Dot with butter.
  5. Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal. Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
  6. Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
  7. Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
  8. Remove pie from oven and cool completely before slicing and serving.
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Homemade Strawberry Rhubarb Pie with Ice Cream

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Asparagus Quiche

Asparagus Quiche
Asparagus Quiche

One of the first local veggies to appear on PEI each year is asparagus.  This vegetable is very versatile and is often used not only for its earthy flavor but also for its presentation.  With its long straight stems with a texture tip end, asparagus turns a bright green color when cooked so it plates well and makes a meal attractive.

This year, I created an asparagus quiche that can be eaten warm or at room temperature which makes it a good buffet or picnic food.  Pair it with a good green salad and it is suitable for brunch, lunch, or an informal supper.

What makes a quiche flavorful (in addition to the primary ingredient(s)) is the egg-milk filling.  The contributing factors to the flavor depend on what cheese blend is used and the choice of herbs and spices.  In fact, I often use my basic quiche filling and change up the cheeses and seasonings and end up with a brand new quiche.

I recommend using at least whole milk (or, if you want to make it really rich, either cream or blend) in a quiche.  Using skim or partly skim milk will not give the creamy texture that is characteristic of quiches and I find the no-fat/low fat milk makes a more runny filling.

For the asparagus quiche, I chose to use a blend of six cheeses:  Onion and red pepper Gouda from PEI’s Glasgow Glen Farm in New Glasgow, marble cheddar cheese from Summerside’s ADL Dairy, mozzarella and a three cheese blend of Parmesan-Romano-Asiago from Kraft. I chose to lightly season the filling with dried dill, basil, garlic powder, and just a hint of nutmeg. Now, you don’t have to use all six cheeses.  The quiche is quite tasty with just a cheddar-mozzarella mix of cheeses. But, the six-cheese blend steps it up a notch and makes a lovely rich quiche!

I used cremini mushrooms because of their flavor which pairs really well with the earthy flavor of the asparagus.  However, white button mushrooms would also be fine.  Add a bit of onion and you have the makings of a tasty quiche.  Adding the prosciutto is optional to this quiche but it adds a taste  dimension.

I always par-bake my pie shells – usually 10-12 minutes in all that is required.  Be sure to lightly fork-prick the shell bottom and sides so the shell doesn’t rise up with an air bubble underneath.  I also line the shell with parchment paper and place  a layer of beans on top to help keep the shell flat during par-baking. This process is often referred to as “blind baking“.  I make my own pastry because I love making pastry but a frozen pie shell would work fine, too.

Asparagus cooks super quick and it is easy to overcook it and end up with limp, soggy asparagus.  For this recipe, the asparagus only needs to be par-cooked by placing it in boiling water for 2 minutes then quickly rinsing it under cold water to stop the cooking process.  Be sure to let the asparagus drain well and cool completely before slicing it into 1/2″ – 1” diagonal pieces.

Asparagus Quiche

Ingredients:

1 – 9” pie shell, partially baked
1½ cups fresh asparagus, par-boiled and sliced diagonally into ½” – 1” pieces (apx. 6 oz after the woody ends have been snapped off)
½ cup onion, finely chopped
3 oz. cremini mushrooms, sliced
2 extra-large eggs, beaten
¾ cup whole milk or cream
¼ tsp dried dill
¾ tsp. dried basil
¼ tsp. garlic powder
Pinch nutmeg
Salt and pepper, to taste
3 oz. grated cheddar cheese
2 oz. shredded Parmesan-Romano-Asiago mix
2 oz. grated Gouda
1 oz. grated mozzarella
2 oz. prosciutto, chopped or shredded into bite-size pieces

Instructions:

Assemble ingredients.

Preheat oven to 425°F.

With fork tines, lightly prick the bottom and sides of the pie crust and bake for 10 minutes. Remove from oven and set aside while preparing quiche ingredients.

In pot of boiling salted water (you only need a small amount of water, not a full pot), steam asparagus spears for 2 minutes. Drain and immediately rinse under cold water to stop the cooking process. Drain well and let cool before cutting into ½” – 1-inch diagonal pieces. Reserve the tip ends of the asparagus, about ½ cup, for top of quiche.

In medium-sized bowl, beat the eggs. Whisk in the milk. Add the dill, basil, garlic powder, nutmeg, salt, and pepper. Mix well.

In separate bowl, combine the cheddar and mozzarella cheeses together.

Sprinkle cheese over bottom of par-baked pie shell.

Sprinkle onion on top of the cheese.

Add the sliced mushrooms and then the asparagus pieces.

In small bowl, combine the Parmesan-Romano-Asiago cheese mix with the Gouda.

Set aside ⅔ cup of the cheese for the top of the quiche. Sprinkle remaining cheese over vegetables.

Next, sprinkle on the prosciutto.

Arrange the ½ cup of reserved asparagus tips on top in desired design.

Pour the milk-egg mixture over the cheese and vegetables.

Sprinkle the remaining ⅔ cup of cheese over the entire quiche.

Place quiche on baking sheet on rack positioned in the middle of the oven. Bake for 5 minutes then immediately reduce the heat to 375°F. Bake for approximately 50-55 minutes or until knife inserted into centre of quiche comes out clean and centre is set.

Let quiche stand for 15-20 minutes before slicing and serving. May be served warm or at room temperature.

Yield: 6-8 servings

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Asparagus Quiche

Yield: 6-8

A delicious quiche featuring fresh asparagus and a blend of cheeses

Ingredients

  • 1 – 9” pie shell, partially baked
  • 1½ cups fresh asparagus, parboiled and sliced diagonally into ½” – 1” pieces (apx. 6 oz after ends have been snapped off)
  • ½ cup onion, finely chopped
  • 3 oz. cremini mushrooms, sliced
  • 2 extra-large eggs, beaten
  • ¾ cup whole milk or cream
  • ¼ tsp dried dill
  • ¾ tsp. dried basil
  • ¼ tsp. garlic powder
  • Pinch nutmeg
  • Salt and pepper, to taste
  • 3 oz. grated cheddar cheese
  • 1 oz. grated mozzarella
  • 2 oz. shredded Parmesan-Romano-Asiago mix
  • 2 oz. grated Gouda
  • 2 oz. prosciutto, chopped or shredded into bite-size pieces

Instructions

  1. Preheat oven to 425°F.
  2. With fork tines, lightly prick the bottom and sides of the pie crust and bake for 10 minutes.
  3. Remove from oven and set aside while preparing quiche ingredients.
  4. In pot of boiling salted water (you only need a small amount of water, not a full pot), steam asparagus spears for 2 minutes. Drain and immediately rinse under cold water to stop the cooking process. Drain well and let cool before cutting into ½” – 1-inch diagonal pieces. Reserve the bud ends of the asparagus, about ½ cup for top of quiche.
  5. In medium-sized bowl, beat the eggs. Whisk in the milk. Add the dill, basil, garlic powder, nutmeg, salt, and pepper. Mix well.
  6. In separate bowl, combine the cheddar and mozzarella cheeses together. Sprinkle cheese over bottom of par-baked pie shell.
  7. Sprinkle onion on top of the cheese.
  8. Add the sliced mushrooms and then the asparagus pieces.
  9. In small bowl, combine the Parmesan-Romano-Asiago cheese mix with the Gouda. Set aside 2/3 cup of the cheese for the top of the quiche and sprinkle remaining cheese over the vegetables.
  10. Next, sprinkle on the prosciutto. Arrange the ½ cup of reserved asparagus tips on top of quiche in desired design.
  11. Pour the milk-egg mixture over the cheese and vegetables.
  12. Sprinkle the remaining 2/3 cup of cheese over the entire quiche.
  13. Place quiche on baking sheet on rack positioned in the middle of the oven. Bake for 5 minutes then immediately reduce the heat to 375°F. Bake for approximately 50-55 minutes or until knife inserted into centre of quiche comes out clean and centre is set.
  14. Let quiche stand for 15-20 minutes before slicing and serving. May be served warm or at room temperature.
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Tea Biscuits Recipe

Do you love the smell of tea biscuits baking in the oven?  It’s one of my favorite kitchen scents.

My first recollection of biscuits dates back to visiting a grandmother.  She made the best biscuits, added a good slather of peanut butter to the warm, fresh-out-of-the-oven biscuits, and served them with a tall glass of cold milk to a wee gal patiently sitting on a high stool at her elbow by the cupboard.  I suspect her biscuit recipe was just made from memory and wasn’t written or recorded anywhere.  Isn’t it funny how some foods remind us of certain people and bring back great recollections!

Biscuits are not hard to make and they require only pantry staple ingredients — essentially, flour, leavening, salt, shortening/butter, and liquid – usually dairy (i.e., milk, whipping cream, or buttermilk).  What makes biscuit recipes differ is usually the quantity of ingredients used, the type of dairy used as liquid and, sometimes, there will be some additions to the basic ingredients – for example, some recipes call for cream of tartar, a small amount of sugar, or even an egg.

I often hear people say they can’t make biscuits because they always turn out hard as bricks.  I suspect this is quite likely due to over-kneading the dough.  Biscuit dough should be kneaded as little as possible, just enough to gather up the dough and have it hold together to cut out the biscuits.  Usually, only 8-10 kneads is all that is required. I have published lots of tips and hints for making biscuits in a post containing my Buttermilk Biscuit recipe which you can access by  clicking here. If you are new to biscuit making or have experienced issues with making satisfactory biscuits in the past, you may find some of the hints and tips in that post useful.

Texture of biscuit
Texture of biscuit

The dough can be rolled out with a rolling pin or simply patted to the desired thickness, which is what I do.  I find about 1″ thick dough yields a good depth of biscuit.  I use a 2″ crinkled-edge cookie cutter for mine but a straight edge cutter works just as well.

Over the years, I have tried many biscuit recipes, some yielding good results, others not so much.  As the old saying goes, if you can’t find something already suitable, develop your own so that’s what I have done to create my own biscuit recipe that has come from many kitchen testing trials to arrive at the right selection and amount of ingredients to yield the flavour and texture I was looking for.

[Printable recipe follows at end of post]

My Island Bistro Kitchen’s Tea Biscuits

Ingredients:

2¼ cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
¾ tsp salt
½ tsp cream of tartar
¼ cup cold unsalted butter
⅔ cup whipping cream
¾ cup whole milk

1-2 tbsp milk for brushing on top of biscuits

Method:

Assemble ingredients.

Preheat oven to 425°F. Line large baking sheet with parchment paper.

In large bowl, whisk together the flour, sugar, baking powder, salt, and cream of tartar.

Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the ingredients.

In large measuring cup, mix together the whipping cream and milk. Pour into well in dry ingredients. Mix together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter.

Let batter stand in bowl for just a minute or so then turn out onto a floured surface. Knead dough 8-10 times, just until it holds together enough to cut out the biscuits. Do not over-knead.

Roll or pat to desired thickness – I suggest about 1” thick will yield a good depth of finished biscuit.

Using a 2” round floured cookie cutter, cut out biscuits.  Dip the cookie cutter in flour before cutting out each biscuit.

Gather up remaining dough, pat down to about 1” thick, and cut out the rest of the biscuits.

Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 2” apart. If desired, prick tops of biscuits with fork tines and lightly brush with milk.

Bake for 14-16 minutes or until lightly browned on top.

Yield: Apx. 16 – 2” biscuits.

Tea Biscuits

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • ½ tsp cream of tartar
  • ¼ cup cold unsalted butter
  • 2/3 cup whipping cream
  • ¾ cup whole milk
  • 1-2 tbsp milk for brushing on top of biscuits

Instructions

  1. Preheat oven to 425°F. Line baking sheet with parchment paper.
  2. In large bowl, whisk together the flour, sugar, baking powder, salt, and cream of tartar.
  3. Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the ingredients.
  5. In large measuring cup, mix together the whipping cream and milk. Pour into well in dry ingredients. Mix together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter.
  6. Let batter stand in bowl for just a minute or so, then turn out onto a floured surface.
  7. Knead dough 8-10 times. Do not over-knead.
  8. Roll or pat to desired thickness, about 1” thick.
  9. Using a floured 2” round cookie cutter, cut out biscuits. Dip cutter in flour before cutting out each biscuit.
  10. Gather up remaining dough, pat down to about 1” thick, and cut out biscuits.
  11. Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 2” apart. If desired, prick tops of biscuits with fork tines and lightly brush with milk.
  12. Bake for 14-16 minutes or until lightly browned on top.
  13. Yield: Apx. 16 - 2" biscuits
  14. Copyright My Island Bistro Kitchen
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You may also enjoy these other biscuit recipes from My Island Bistro Kitchen:

Buttery Buttermilk Biscuits
Rustic Oat Bran Biscuits
Whole Wheat Biscuits

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Biscuits
Tea Biscuits

Posting was last updated October 13, 2023

Cranberry Pancakes

Cranberry Pancakes
Cranberry Pancakes

I can find endless uses for cranberries – they are one of my favorite berries.  The berries in today’s recipe came from Mikita Farms in Farmington, near Souris, PEI.  You can see the photos of them wet harvesting the cranberries last fall by clicking here.  I bought a huge bag of cranberries because they freeze really well and I make a multitude of recipes with them throughout the year.

In this recipe, I use the cranberries in pancakes.  I have combined and blended four key ingredients in this recipe to give the pancakes a rich flavour – eggnog, mashed banana, grated orange rind, and cranberries.  The berries can either be fresh or frozen. I simply chop the berries in half before stirring them into the pancake batter.

Cranberry-Banana Pancakes

Ingredients:

1 extra large egg
2½ tbsp cooking oil
½ cup eggnog
½ cup whole milk
½ tsp vanilla
2 tbsp mashed banana
1 cup flour
1 tbsp baking powder
2½ tbsp sugar
¼ tsp salt
¼ tsp cinnamon
⅛ tsp nutmeg
1½ tsp grated orange rind
¾ cup chopped cranberries, fresh or frozen

Method:

Assemble ingredients.

In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.

In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind.

Whisk the dry ingredients together to mix thoroughly.

Stir flour mixture into wet ingredients. Stir just until combined.

Stir in cranberries.

Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.

Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.

Pour apx. ⅓ cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.

Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.

Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.

Yield:  Apx. 8 – 5” pancakes

Cranberry Pancakes

Yield: Apx. 8 – 5” pancakes

Ingredients

  • 1 extra large egg
  • 2½ tbsp cooking oil
  • ½ cup eggnog
  • ½ cup whole milk
  • ½ tsp vanilla
  • 2 tbsp mashed banana
  • 1 cup flour
  • 1 tbsp baking powder
  • 2½ tbsp sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1½ tsp grated orange rind
  • ¾ cup chopped cranberries, fresh or frozen

Instructions

  1. Assemble ingredients.
  2. In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.
  3. In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind. Mix well.
  4. Stir flour mixture into wet ingredients. Stir just until combined. Stir in cranberries. Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.
  5. Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.
  6. Pour apx. 1/3 cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.
  7. Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.
  8. Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.
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Pasta Salad in Shades of the PEI Tartan

National Tartan Day is celebrated each year on April 6th which coincides with the signing of the Scottish Declaration of Independence — the Declaration of Arbroath — in 1320. It is a day of observance to recognize and celebrate the Scottish heritage and the contributions of the Scots and their descendents to Canada’s history, development, and culture.  Last year, I published a posting about Tartan Day and you can read about its origins here.

I wondered what the focus of my posting would be for this year’s Tartan Day.  Lo and behold, didn’t I find bow tie pasta in shades of the Prince Edward Island tartan – red, green, and ivory!  Mind you, the colors are not an exact or perfect match but I think they are close enough to work in a colorful pasta salad with herb dressing.

The tartan on the far left in the above photograph is the PEI dress tartan and the one on the right is the traditional Island tartan.  The colors each signify a feature of PEI and you can learn about this by clicking here.

Any kind of bow tie pasta can be used for this recipe.  I’ve chosen to use colored Durum wheat semolina from Italy because I love the tri-colored pasta which makes a colorful salad!

Use the freshest ingredients you can find for pasta salad – I’m using fresh greenhouse-grown tomatoes and cucumbers from the Schurman Family Farm in Spring Valley, PEI.  Also, for any salad, use quality olive oil and balsamic vinegar.  I have used products from the Liquid Gold and All Things Olive store here in Charlottetown, PEI.

You can use any olive oil and balsamic vinegar – either flavored or plain – that you wish; however, it will obviously change the flavour of the dressing.  Using different olive oils and balsamic vinegars is an easy way to use the same basic ingredients but change the flavour of the salad.  For this recipe, I chose to use the Wild Mushroom and Sage Olive Oil which I paired with a Honey Ginger Balsamic Vinegar.

Pasta Salad

Ingredients:

8.8 oz (250g) bow tie pasta
salt
1½ tsp cooking oil
2 tbsp onion soup mix
boiling water

2 cups coarsely chopped English cucumber
1 cup diced tomatoes or halved cherry/grape tomatoes
½ cup chopped red onion
2 tbsp sliced black olives (optional)
3½ oz cubed feta cheese
1½ – 2 tbsp shredded Parmesan, Romano, and Asiago cheese mix
Fresh parsley (optional)

Method:

Cook pasta, for length of time and in amount of boiling water and salt indicated on package, adding the oil and onion soup mix to the cooking process. Drain pasta, rinse in cold water, and allow to cool completely.

Cut ends off small cucumber and slice in half, horizontally. Cut cucumber into ¼ inch pieces.

Coarsely chop the tomatoes and red onion.

Place pasta into large bowl and add the cucumber, tomatoes, and onion. Toss to mix, being careful not to tear pasta. Drizzle with just enough dressing to coat all ingredients. Cover and refrigerate for 1-2 hours to allow flavours to mix.

At time of serving, mix in olives and add more dressing if needed/desired. Transfer to serving bowl. Sprinkle with cheeses and fresh parsley.

Herb Dressing

Ingredients:

6 tbsp olive oil
2 tbsp balsamic vinegar
1½ tsp Dijon mustard
1½ tbsp sugar
½ tsp Italian seasoning
½ tsp celery seed
Pinch dried dillweed
2 garlic cloves, minced
Salt and pepper, to taste

Method:

Mix all ingredients in glass jar. Cover jar tightly with lid and shake jar vigorously to fully mix and incorporate all ingredients. Refrigerate until use. Remove from refrigerator and allow to come to room temperature for 5-7 minutes.  Shake jar to mix ingredients, then drizzle over salad.

A colorful and tasty pasta salad sure to complement any meal.

———————-

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Jelly Roll

Title Slide

I grew up with jelly rolls being regularly made in my home.  They’re a quick dessert, best eaten on the day they are made.  This is because a jelly roll is really a sponge-type cake and, when the jam or jelly is spread on it, it tends to seep into the cake and after several hours can become somewhat soggy.  Jelly rolls don’t take a lot of ingredients. So long as you have basic baking supplies and some jam or jelly, you can make a jelly roll.

Here are my tips for making jelly rolls:

1.  Use cake and pastry flour as it gives a finer texture than all-purpose flour.

2. Don’t let the cake cool for too long before spreading it with jam or jelly as it may crack as you try to roll the jelly roll up. About 15-20 minutes cooling time is about right.  If you put the jam or jelly on the cake when it is still too warm, though, it will cause it to seep into the cake too quickly, creating a soggy jelly roll.

3. Use a good quality jam or jelly.  If using jam, choose one that does not have big chunks of fruit in it; otherwise,  it will make it more difficult to slice and plate presentation will not be optimal.  I prefer colorful red jams and ones that are seedless – for example, seedless raspberry jam.

4.  The jelly roll may be dusted with either granulated sugar or icing sugar.  However, icing sugar stands up better than granulated sugar which tends to dissolve into the cake more quickly.

DSC_0241

 Jelly Roll

Ingredients:

1 cup + 3 tbsp cake and pastry flour
1¼ tsp baking powder
¼ tsp salt

4 large eggs
1 cup sugar
1 tsp vanilla
¼ tsp almond flavouring
2 tbsp cold water

¾ – 1 cup jam or jelly
Icing sugar for dusting

Method:

Preheat oven to 400°F.

Grease, or spray cooking oil on 10”x15” rimmed baking sheet, ensuring sides are well-greased. Line bottom of pan with parchment paper. Lightly spray parchment paper with cooking oil.

Sift flour, baking powder, and salt together. Set aside.

Beat eggs until frothy.

Slowly and steadily add the sugar and beat until light-colored and slightly thickened.

Beat in vanilla, almond flavouring, and water.

Add the sifted dry ingredients to the egg-sugar mixture. Stir just until incorporated.

Pour batter into prepared pan.

Bake 9-12 minutes or until cake tester inserted into cake comes out clean and cake springs back to a light touch. Do not overbake.

While cake is baking, lay a clean tea towel on counter and generously sprinkle with sifted icing sugar.

Remove cake from oven and run knife around all four edges to loosen cake from pan sides. Invert baked cake on sugar-dusted tea towel.

Peel off parchment paper, being careful not to tear cake.

Trim off outside edges of cake.

Rolling from the narrow end of the cake, roll up cake and tea towel together.

Transfer to wire rack and cool for about 15-20 minutes.

Carefully unroll the cake.

Spread cake with jam or jelly, leaving about ½” on sides of cake free of jam or jelly.

Using the tea towel as a guide, re-roll the filled cake.

Refrigerate for at least 30 minutes. Dust with icing sugar, cut, and serve.

Yield: Apx. 10-12 servings

DSC_0244

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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Jelly Roll

A Jelly Roll is an impressive dessert made with a thin sponge cake spread with a favorite jam or jelly and then rolled up, dusted with icing sugar, and sliced.
Course Dessert
Keyword jelly roll
Servings 10
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 cup + 3 tbsp cake flour
  • tsp baking powder
  • ¼ tsp salt
  • 4 large eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • ¼ tsp almond flavouring
  • 2 tbsp cold water
  • ¾ - 1 cup jam or jelly
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 400°F.
  2. Grease, or spray cooking oil on 10”x15” rimmed baking sheet, ensuring sides are well-greased. Line bottom of pan with parchment paper. Lightly spray parchment paper with cooking oil.
  3. Sift flour, baking powder, and salt together. Set aside.
  4. Beat eggs until frothy. Slowly and steadily add the sugar and beat until light-colored and slightly thickened. Beat in vanilla, almond flavouring, and water.
  5. Add the sifted dry ingredients to the egg-sugar mixture. Stir just until incorporated.
  6. Pour batter into prepared pan. Bake 9-12 minutes or until cake tester inserted into cake comes out clean and cake springs back from a light touch. Do not overbake.
  7. While cake is baking, lay a clean tea towel on counter and generously sprinkle with sifted icing sugar. Remove cake from oven and run knife around all four edges to loosen cake from pan sides. Invert baked cake on sugar-dusted tea towel. Peel off parchment paper being careful not to tear cake.
  8. Trim off outside edges of cake. Rolling from the narrow end of the cake, roll up cake and tea towel together. Transfer to wire rack and cool for about 15 minutes. Carefully unroll the cake and spread with jam or jelly, leaving about ½” on sides of cake free of jam or jelly. Re-roll. Refrigerate for at least 30 minutes. Dust with icing sugar, cut, and serve.

Recipe Notes

Yield: Apx. 10-11 servings

NOTE: Be sure to read the accompanying blog post to this recipe as it contains tips for making the jelly roll successfully as well as step-by-step photos of the method used to make the jelly roll.

 

[Copyright My Island Bistro Kitchen]

Try one of these Jellies or Fruit Curds in your next Jelly Roll:

Strawberry Rhubarb Jelly
Rosy Rhubarb Jelly
Crabapple Jelly
Lemon Curd
Cranberry Curd
Lime Curd
Clementine Curd
Rhubarb Curd  

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Jelly Roll

 

 

Jelly Roll - Yummy sponge cake with a red jelly/jam filling

 

Cranberry-Banana Eggnog Muffins

Cranberry-Banana Eggnog Muffin
Cranberry-Banana Eggnog Muffin

In October, I traveled to Farmington, near Souris, PEI, to watch the wet harvesting of cranberries at Mikita Farms.  One of the recipes I developed with the Mikita Farm cranberries is for Cranberry-Banana Eggnog Muffins.  Continue reading Cranberry-Banana Eggnog Muffins

Individual Baked Alaskas with Raspberry Coulis

Baked Alaska with Raspberry Coulis
Baked Alaska with Raspberry Coulis

One of my all-time favorite desserts is Baked Alaska. I first had Baked Alaska on a cruise many, many years ago and I have loved it ever since. Many people think Baked Alaska is difficult to make but I don’t find it is. It does, however, take a little planning and time since it is prepared in stages.  Baked Alaska can be made as a large dessert to serve several or it can be tailored down to serve one or two.  My recipe is for two individual servings, perfect for a special intimate dinner such as Valentine’s Day, or anytime as a nice treat.

There are options for the cake base of a Baked Alaska. Brownies or pound cake are my preferences and they can be either bought or homemade. I like brownies because the dark contrast is eye-appealing with a light-colored ice cream. Whatever base is used, it needs to be cut out with a 2” cookie cutter and it should have a depth of about ½” to ¾ “. Now, at first glance, this might appear to be a rather miniscule dessert but, as you’ll soon discover, the meringue adds a lot of volume to the Baked Alaska.

Choice of ice cream is important for the Baked Alaska. Choose a high quality ice cream with a high percentage cream content for this dessert because it will freeze hard. Some of the lower fat or cheaper ice creams tend to be softer and, because this ice cream is going into a 475° oven, it needs to be able to stand up for itself! Any flavour of ice cream of your choosing will work. My favorites are vanilla, coffee, or strawberry. Let the ice cream soften slightly at room temperature for 5-7 minutes before scooping it out.  You want to try and get as perfectly a round scoop as you can because this is what will give the Alaska its dome shape.

It’s important that both the cake base and the scoop of ice cream be frozen super hard so plan ahead to have them frozen for at least two hours or longer before serving time.  I use a couple of small pieces of wooden boards covered with tin foil on which to bake the Alaskas because the boards don’t heat as fast as a metal cookie sheet would which could cause the Alaskas to start to melt down too quickly in the oven.  The idea is to keep the Baked Alaskas as cold as possible.  The Alaskas are only put in the oven for 2-3 minutes solely to tan the meringue.

The Raspberry Coulis can be made a day or two ahead and kept refrigerated.

I find I have greater success with whipping egg whites for the meringue when they are at room temperature.  Allow the separated egg whites to come to room temperature for about 30-40 minutes before whipping.

It’s super important to completely cover the ice cream and base with the meringue as, otherwise, heat will reach the ice cream which will simply melt and ooze out of the Alaska when placed in the oven.  The meringue acts as an insulator of sorts which prevents the ice cream from melting for the 2-3 minutes it is in the oven.  I have found that even the smallest gap in the meringue will cause the ice cream to melt in even the short time it is in the oven.  Work as quickly as you can to apply the meringue so that the ice cream does not soften and melt.

Individual Baked Alaskas with Raspberry Coulis

Raspberry Coulis:

1¼ cups raspberries, fresh or frozen
⅓ cup sugar
¾ tsp lemon juice
1 tsp water

In medium-sized saucepan, combine all ingredients.

DSC08489

page 1

Cook over medium heat, stirring constantly until raspberries have broken down and released their juices.

Remove from heat and pour mixture into a fine sieve over a bowl.

Press mixture with the back of a spoon to extract as much juice as possible. Discard raspberry seeds left in the sieve.

Cover coulis tightly with plastic wrap and refrigerate until well chilled.

Yield: ½ cup

Baked Alaskas:

2 pieces of brownie cut into 2” circles and sliced ½“ – ¾” thick.
2 round scoops of ice cream, your favourite flavour

Meringue:

2 large egg whites, room temperature
⅛ tsp salt
⅛ tsp cream of tartar
¼ cup sugar
½ tsp almond flavouring

Line a small rimmed baking sheet with tin foil. Using the rimmed baked sheet allows for easy transport to and from the freezer and keeps the Alaska bases from accidentally sliding off.  Place the brownie circles on the baking sheet and top each with a scoop of ice cream. Place in freezer for at least 2 hours, until very firm.

At the same time, cover two small boards with tin foil and place in freezer.

When ready to prepare the dessert, place oven rack about 8” from broiler and preheat oven to 475°F.

In bowl of stand mixer, beat egg whites just until frothy then add the salt and cream of tartar.

While beating the egg whites, add the sugar slowly, about a teaspoon at a time.

Continue to beat the egg whites until stiff peaks form when wire whisk is lifted from the egg whites.

Add the almond flavoring and beat for 10-15 seconds longer.

Remove brownie and ice cream rounds along with the foil-covered boards from the freezer. Transfer the brownie and ice cream rounds to the foil-covered boards.  Quickly cover the ice cream and brownie completely with the meringue.

With the tip of a knife, twirl the meringue into decorate tips.

Place the Alaskas on a rimmed baking sheet for ease of transfer to and from oven.  Bake in the pre-heated oven until the meringue browns, about 2-3 minutes.

Remove from oven and plate. Drizzle with Raspberry Coulis and garnish with fresh raspberries. Serve immediately.

Serves: 2

——————

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Cinnamon Quick Bread

Did you ever get the urge to bake (often on a storm day, for example) and realize that every recipe you look at requires a shopping trip to the supermarket?  Well, here’s my answer to that dilemma.  Today’s recipe is Cinnamon Quick Bread that takes no more than pantry staples.  So long as you have basic baking supplies, you can whip this tasty sweet bread up in no time. Continue reading Cinnamon Quick Bread