Sugar and spice and everything nice! That pretty much sums up the smell in the kitchen when these Molasses Spice Cookies are baking. These cookies have a lovely blend of spices that make them a real taste treat, especially with a tall glass of cold milk. Continue reading Molasses Spice Cookies
Category Archives: Recipes
Steamed Cranberry Pudding with Eggnog Sauce
As Christmas approaches and temperatures dip (at least for those of us who live in colder climates), my thoughts tend to turn to substantial “comfort” foods — visions of roast turkey, stuffing and gravy, cranberry sauce, fluffy mashed potatoes, and lots of root vegetables (such as carrots and turnip) enter my head. And then, of course, there are the dessert options. Traditionally, in my family, the main Christmas meal of roast turkey is followed by a rich steamed plum pudding served with a brown sugar sauce. You can get my recipe for plum pudding here.
However, there are other options for steamed pudding, particularly for those who prefer something a little lighter than the rich plum pudding. So, I am sharing my recipe for steamed cranberry pudding which is divine when served with a decadent eggnog sauce (recipe follows).
This cranberry pudding is super easy to make and, when paired with a smooth and silky eggnog sauce….well….you might want to have a second pudding on hand for those who have room for seconds!
This pudding is not highly spiced. It has just enough cinnamon, nutmeg, and cloves to give it subtle flavour. Either fresh or frozen cranberries may be used. In order to release their flavour, the cranberries should be coarsely chopped into about 2-3 pieces each for this pudding. Tossing the cut berries in some sugar while the batter is being prepared further draws out their flavour.
If you don’t have a steamed pudding mould like the one in the photo below, you can use clean tin cans or even a metal bowl. Simply spoon the batter into the cans or bowl, cover with a double thickness of heavy-duty tin foil, and secure it with string. The important thing is that, whatever vessel is used, it has a tight cover for the steaming process since the steam is what cooks the pudding and maintains the moisture without leaving the pudding wet and soggy. I used a standard 8-cup mould but I believe a 6-cup mould would suffice for this pudding.
The advantages of using a pudding mould specially designed for steaming puddings is that it comes with its own cover and it also has a funnel in the center which helps the pudding to cook evenly and without falling. This, of course, is in addition to the attractive shape of the pudding when it is unmoulded and plated.
To steam this pudding, a large stock pot will be needed – one that allows enough room for the pudding mould to sit in the center of the pot and has at least 1 1/2 ” – 2 ” space all around the mould. A small wire rack that fits into the pot will also be required. This is what the mould needs to sit on as the pudding steams.
It’s important that the mould (or bowl or tin cans) not touch the bottom or sides of the pot as the water needs to circulate all around the pot (including underneath the pudding mould) in order for the pudding to cook evenly. Once the pudding mould is set on the wire rack, carefully pour in enough boiling water to come up to about the half-way point on the pudding mould. This is the level of water that must be maintained throughout the entire steaming process so additional boiling water may need to be added as the pudding steams. Once the boiling water has been added to the stock pot, cover the large pot with a lid and bring the water back to a full boil then immediately reduce the heat to a gentle boil.
Generally speaking, you’ll need to allot at least 1 1/2 – 2 hours for the pudding to steam over medium-low heat. This, however, is only an estimate and the true test is when a cake tester inserted into the center of the pudding comes out clean. I recommend removing the lid from the pudding mould and checking the pudding with a cake tester at the 1 1/2-hour point and then, if not cooked, about every 10 minutes after until the tester comes out clean. When the pudding is cooked, remove it from its water bath and place the mould on a wire rack. Let the pudding rest in the mould for about 20 minutes then remove the lid from the mould and transfer the pudding to a serving plate.
While this pudding would be well complimented by a traditional brown sugar sauce, it is particularly tasty served with a rich eggnog sauce. For ultimate flavour, the eggnog sauce is best served lukewarm, rather than piping hot, and can actually even be served quite cool. Because of the sauce’s richness, not a lot of the sauce is needed per serving. If you are an eggnog lover, you will love this sauce which would be equally good served over a bread pudding, too.
Steamed Cranberry Pudding
Ingredients:
1 1/3 cups coarsely chopped cranberries, fresh or frozen
½ cup butter
¾ cup granulated sugar (reserve ¼ cup for tossing with cranberries)
1 egg
1 tsp vanilla
2 tsp grated orange rind
1½ cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
2 tbsp prepared eggnog
2 tbsp milk
1 tbsp Cointreau
Method:
Grease 6- or 8-cup pudding mould or spray with cooking spray.
Toss the coarsely chopped cranberries with ¼ cup of the sugar, ensuring the cut sides of the berries are coated. Set aside.
Cream butter and remaining sugar in large bowl. Beat in egg and vanilla. Add grated orange rind.
In separate bowl, sift the flour, baking powder, soda, salt, and spices.
In small bowl, whisk together eggnog, milk, and Cointreau.
Add dry ingredients to the butter-sugar-egg mixture alternately with the wet ingredients, starting and ending with the dry ingredients.
Lastly, fold in the cranberries. Transfer batter to prepared pudding mould. Cover tightly with lid. Place mould on wire rack in large pot and fill pot with boiling water to about half way up the side of the mould. Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil. Steam the pudding over medium-low heat for approximately 1½ hours or until cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.) Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with Eggnog Sauce (recipe below).
Yield: Apx. 10-12 servings
Eggnog Sauce
Ingredients:
2/3 cup sugar
1½ – 2 tbsp cornstarch
¼ tsp nutmeg
2 cups prepared eggnog
2 tsp vanilla
3 tbsp Cointreau
2 tbsp butter
Method:
In small bowl, combine the sugar, cornstarch, and nutmeg.
Pour eggnog into large microwaveable-safe bowl. Whisk in dry ingredients until smooth. Cook on HIGH until mixture is thickened to desired consistency, stirring after each 1½ minutes. Remove from microwave and stir in vanilla, Cointreau, and butter. (Note: Sauce will thicken slightly more as it cools.)
Sauce is best served lukewarm, spooned over individual slices of Steamed Cranberry Pudding.
Yield: Apx. 2 cups
Steamed Cranberry Pudding with Eggnog Sauce
A tasty steamed pudding served with smooth and silky eggnog sauce
Ingredients
- For Pudding:
- 1 1/3 cups coarsely chopped cranberries, fresh or frozen
- ½ cup butter
- ¾ cup granulated sugar (reserve ¼ cup for tossing with cranberries)
- 1 egg
- 1 tsp vanilla
- 2 tsp grated orange rind
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp cloves
- 2 tbsp prepared eggnog
- 2 tbsp milk
- 1 tbsp Cointreau
- Eggnog Sauce Ingredients:
- 2/3 cup sugar
- 1½ - 2 tbsp cornstarch
- ¼ tsp nutmeg
- 2 cups prepared eggnog
- 2 tsp vanilla
- 3 tbsp Cointreau
- 2 tbsp butter
Instructions
- Grease 6- or 8-cup pudding mould or spray with cooking spray.
- Toss the coarsely chopped cranberries with ¼ cup of the sugar, ensuring the cut sides of the berries are coated. Set aside.
- Cream butter and remaining sugar in large bowl. Beat in egg and vanilla. Add grated orange rind.
- In separate bowl, sift flour, baking powder, soda, salt, and spices.
- In small bowl, whisk together eggnog, milk, and Cointreau.
- Add dry ingredients to the butter-sugar-egg mixture alternately with the wet ingredients, starting and ending with the dry ingredients.
- Lastly, fold in the cranberries. Transfer batter to prepared pudding mould. Cover tightly with lid. Place mould on wire rack in large pot and fill pot with boiling water to about half way up the side of the mould. Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil. Steam the pudding over medium-low heat for approximately 1½ hours or until cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.) Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with Eggnog Sauce (recipe below).
- Eggnog Sauce:
- In small bowl, combine the sugar, cornstarch, and nutmeg.
- Pour eggnog into large microwaveable-safe bowl. Whisk in dry ingredients until smooth. Cook on HIGH until mixture is thickened to desired consistency, stirring after each 1½ minutes. Remove from microwave and stir in vanilla, Cointreau, and butter. (Note: Sauce will thicken slightly more as it cools.)
- Sauce is best served lukewarm, spooned over individual slices of Steamed Cranberry Pudding.
- Yield: Apx. 2 cups sauce
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For other steamed pudding recipes from My Island Bistro Kitchen, click on the following links:
Traditional Classic Plum Pudding
Steamed Carrot Pudding
Steamed Mincemeat and Apple Pudding
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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Frypan Cookie Balls
I have no idea why these tasty morsels are called cookies because, in my view, they in no way resemble my definition of a cookie! Nonetheless, they have always been called Frypan Cookies in my family and, regardless their name, they are mighty tasty. In fact, I think they’re actually more like candy than cookies.
Why they are called “Frypan Cookies” is a mystery to me but that’s what I’ve always known them as and my mother has been making them since I was a wee child (and probably even longer ago than that). My best guess is that, somewhere back in time, someone picked up a frypan and used it to cook the date, sugar, and egg mixture and simply named the result “Frypan Cookies”. In any event, we’ve continued the tradition of using a frypan which, I must admit due to its shallow depth, is easier to scoop the mixture from to make the balls than would be a deeper saucepan.
While these treats don’t take a lot of ingredients or any difficult-to-find ones, I tend to only make them once a year – at Christmas – probably because that was the only time of the year my mother made them and they were always considered to be a special Christmas treat.
The trick to making these balls is in the thickening of the egg, sugar, and date mixture. It is important to stir the mixture continuously as it cooks to avoid scorching. Once the mixture starts to thicken, it’s done. This generally takes about 5-7 minutes.
Don’t let the mixture get too thick as it will then be difficult to incorporate the rice cereal into the mixture.
Adding nuts, such as chopped walnuts or pecans, is optional in this recipe. I generally do not add them. One-half cup of chopped glazed red cherries can also be added, if desired.
There are a couple of options when it comes to the coconut coating for frypan cookie balls. Traditionally, sweetened shredded coconut is used – this is the long stringy kind of coconut.
While, sometimes, it is tricky to get the coconut to stick to the balls, this coconut makes a more showy frypan cookie ball.
The shorter, more fine-textured, macaroon coconut may also be used.
It makes a neater looking ball but is not quite as interesting and showy looking.
I often choose the macaroon coconut if I am making these balls for trays for an afternoon tea since they are more dainty and the coconut adheres better and does not tend to fall off the balls.
Choice of coconut in which to roll the balls is, of course, a matter of personal preference.
The mixture needs to be quite warm in order for the coconut to stick to the balls. So, it’s important to work quickly when making the balls. If the mixture gets too cool, you can transfer it to a microwave-safe bowl and heat the mixture for just a very few seconds (i.e., 7-8 seconds) to warm it up.
The balls can be formed by hand but it’s a sticky process (although spraying the hands with cooking spray helps).
The best method is to use a small 1″ cookie scoop. This will also ensure that the balls are of consistent size.
These balls need to be kept chilled and will keep in the refrigerator for about a week. They also freeze really well if longer storage is needed. Whether refrigerating or freezing, just ensure that the balls are stored in an airtight container and are separated between layers of wax paper.
Frypan Cookie Balls
Ingredients:
2 tbsp butter
2 eggs, beaten until light
1 tsp. vanilla
1 cup granulated sugar
1½ cups pitted dates, chopped
2 cups crisped rice cereal (such as Rice Krispies)
½ cup chopped nuts (optional)
Apx. 1½ – 2 cups sweetened shredded coconut or apx. 2/3 – 1 cup macaroon coconut
Method:
Line large baking sheet with wax paper.
In large frypan, over medium heat, melt the butter. Whisk the eggs, vanilla, and sugar together. Add the liquid mixture along with the dates to the frypan and reduce heat to medium low. Cook mixture, stirring constantly to avoid scorching, for approximately 5-7 minutes or until mixture thickens. Remove from heat and stir in the rice cereal and nuts.
Place coconut in bowl. Using a 1” cookie scoop, form the mixture into balls then drop balls into coconut; roll to coat then place on cookie sheet. Refrigerate until firm. Keep refrigerated in an airtight container or freeze for longer storage.
Yield: Apx. 56 balls
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Frypan Cookie Balls
A rich, moist, and slightly crunchy date ball.
Ingredients
- 2 tbsp butter
- 2 eggs, beaten until light
- 1 tsp. vanilla
- 1 cup granulated sugar
- 1½ cups pitted dates, chopped
- 2 cups crisped rice cereal (such as Rice Krispies)
- ½ cup chopped nuts (optional)
- Apx. 1½ - 2 cups sweetened shredded coconut or apx. 2/3 - 1 cup macaroon coconut
Instructions
- Line large baking sheet with wax paper.
- In large frypan, over medium heat, melt the butter. Whisk the eggs, vanilla, and sugar together. Add the liquid mixture along with the dates to the frypan and reduce heat to medium low. Cook mixture, stirring constantly to avoid scorching, for approximately 5-7 minutes or until mixture thickens. Remove from heat and stir in the rice cereal and nuts.
- Place coconut in bowl. Using a 1” cookie scoop, form the mixture into balls then drop balls into coconut; roll to coat then place on cookie sheet. Refrigerate until firm. Keep refrigerated in an airtight container or freeze for longer storage.
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Gumdrop Cake
This is one of my all-time favorite cakes! It’s colorful and it’s tasty. While I make this cake at any time of the year (and it’s often a staple in my freezer because it freezes very well), it’s a great Christmas cake because of the colorful gumdrops which give it a festive appearance. It is also a perfect alternative for those who do not like the traditional fruitcakes associated with the holiday season. It’s lighter, both in the color of the cake and its texture, than a fruitcake and yet it is colorful with its myriad of shades of gumdrops.
The cake is a bit time-consuming to make because cutting the sticky gumdrops can be a bit tedious and it does take over 2 hours to bake so you do need to do some planning ahead to make this cake. That said, the method is not at all difficult.
To begin, buy good sugared gumdrops. Hard to believe it but there is a difference in the quality of gumdrops. Don’t use black gumdrops in this cake – those are good for snacking while cutting up the other colored gumdrops 😉 Black gumdrops are just plain ugly in a cake and may bleed out their intense color. I also don’t put a lot of white gumdrops in the cake either because they are not bright and showy enough. Cut each of the gumdrops into 3-5 pieces, depending on the size of the gumdrops to begin with.
The thing about gumdrops is that they are heavy, even when they are cut. This means there is a possibility they could fall to the bottom of the cake with the top half or more of the cake having few, if any, gumdrops. To counter this issue, make sure the gumdrops are well dredged (floured). Dredging means some of the flour called for in the recipe is used to coat the cut sticky edges of the gumdrops so they don’t all stick to each other and fall, with their collected weight, to the bottom of the cake.
To dredge the gumdrops, simply place the cut gumdrops in a bowl and add a small amount of flour from the amount called for in the recipe. By spoon or by hand, toss the gumdrops in the flour, making sure the cut side of each gumdrop is well floured.
The other tip to avoid ‘falling gumdrops’ is to only use a reasonable amount in the recipe. It’s tempting to add lots and lots more gumdrops; however, those add weight to the cake and they will likely all get together and congregate to have a party at the bottom of the cake. This cake has a light batter so it doesn’t have the power to hold up a lot of heavy gumdrops. I use 1 pound of gumdrops for this cake and find it is sufficient.
Adding the gumdrops to the batter is the last step in making this cake so, when doing so, fold them in gently with a rubber spatula and don’t over-mix. Just fold them in till there is no flour visible. Over-mixing them will remove the flour from their floured edges and may cause the gumdrops to fall to the bottom of the cake. The flour is meant to act as a “barrier” between the sticky gumdrops and the wet batter. As shown in the photograph below, just keep gently rolling the spatula over and under the batter until all the gumdrops are incorporated.
You can see how each roll of the spatula brings up more batter each time until the gumdrops are finally all blended in.
The batter for this cake will not result in a lily-white cake because it uses butter. To get a white cake, shortening would have to be used but you would be sacrificing the butter flavour for which this cake is meant. Use the good stuff!
The butter will cream much easier and faster if it is at room temperature so take the butter out of the fridge an hour or two ahead of preparing the cake. Avoid the temptation of softening the butter in the microwave as, inevitably, some of it will melt and that causes a different texture to the butter. I also remove the eggs and the milk from the fridge about 35-40 minutes before making the cake, bringing them to room temperature. I find this helps the ingredients to incorporate better and more smoothly than if they are used in their refrigerated cold state.
The best pan to use for this cake is a funnel cake pan. The hole in the center of this pan helps the cake to bake evenly without it falling in the center, leaving it unbaked and gummy. I use my large 16-cup angel food pan for this recipe but a slightly smaller funnel pan would accommodate the amount of batter called for in this recipe.
Place the oven rack in the center of the oven to bake the cake and place the cake pan in the center of the rack. If the cake starts to brown too quickly on the top, loosely lay a piece of tin foil over the top of the pan once the top of the cake is set. It takes about 2 hours and 15 minutes for this cake to bake in my oven but I recommend that you start testing for doneness at the 2 hour point so the cake does not dry out. It is done when a cake tester inserted near the center close to the funnel comes out clean and the top of the cake is no longer sticky.
Remove the cake from the oven and let it cool in the pan for 20-30 minutes then turn it out on to a wire rack, removing the parchment paper from the bottom of the cake. Let the cake cool completely before cutting. This cake is best left for a day or two to age before slicing it.
Gumdrop Cake
Ingredients:
1 cup butter, softened
1⅔ cups granulated sugar
3 eggs, room temperature
1¼ tsp vanilla
1 tsp almond flavouring
1 tsp lemon flavouring
3 cups flour (reserve 1/4 cup for dredging cut gumdrops)
2½ tsp baking powder
½ tsp salt
1 cup milk, room temperature
1 lb gumdrops, cut into 3-5 pieces each
Method:
Place oven rack in center of oven and preheat oven to 300°F. Grease large funnel pan and line bottom with parchment paper.
In medium-sized bowl, dredge the cut gumdrops with 1/4 cup of the flour, making sure that the cut edges of each gumdrop are well floured. Set aside. In separate bowl, sift together the remaining flour, baking powder and salt. Set aside.
In bowl of stand mixer, cream the butter. Gradually add the sugar, beating until well incorporated. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla along with the almond and lemon flavourings. Add the dry and wet ingredients in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. After all ingredients have been added, beat batter on medium speed for 1 minute.
Remove bowl from stand mixer and, by hand, gently fold in the floured gumdrops just until incorporated and no dry flour remains visible. Do not overmix.
Transfer batter to prepared pan and, with knife, smooth batter out even. Bake for approximately 2¼ hours or until cake tester inserted near funnel center of pan comes out clean. Remove cake from oven and let cool in pan for 20-30 minutes then turn cake out onto wire rack to cool completely. Cake will slice better a day or two after baking.
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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Gumdrop Cake
A buttery cake loaded with flavour and dotted with colorful gumdrops.
Ingredients
- 1 cup butter, softened
- 1 2/3 cups granulated sugar
- 3 eggs, room temperature
- 1¼ tsp vanilla
- 1 tsp almond flavouring
- 1 tsp lemon flavouring
- 3 cups flour (reserve 1/4 cup for dredging cut gumdrops)
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup milk, room temperature
- 1 lb gumdrops, cut into 3-5 pieces each
Instructions
- Place oven rack in center of oven and preheat oven to 300°F. Grease large funnel pan and line bottom with parchment paper.
- In medium-sized bowl, dredge the cut gumdrops with 1/4 cup of the flour, making sure that the cut edges of each gumdrop are well floured. Set aside. In separate bowl, sift together the remaining flour, baking powder and salt. Set aside.
- In bowl of stand mixer, cream the butter. Gradually add the sugar, beating until well incorporated. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla along with the almond and lemon flavourings. Add the dry and wet ingredients in three parts (3 parts dry and 2 parts wet) starting and ending with the dry ingredients. After all ingredients have been added, beat batter on medium speed for 1 minute.
- Remove bowl from stand mixer and, by hand, gently fold in the floured gumdrops just until incorporated and no dry flour remains visible. Do not overmix.
- Transfer batter to prepared pan and, with knife, smooth batter out even. Bake for approximately 2¼ hours or until cake tester inserted near funnel center of pan comes out clean. Remove cake from oven and let cool in pan for 20-30 minutes then turn cake out onto wire rack to cool completely. Cake will slice better a day or two after baking.
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Cream of Roasted Tomato Soup
One of my all-time favorite comfort soups is homemade tomato soup. I have been working for the past couple of years to develop a tomato soup recipe that uses the right blend of ingredients and spices to achieve a balanced tomato soup that is pleasing to my palate. Recipe development can be a lengthy and tedious process and the recipe I am sharing today is the result of my efforts. Once I crafted the final version of this soup, no canned tomato soup will now do! Continue reading Cream of Roasted Tomato Soup
On The Sandwich Board: Egg Salad Sandwich
One of my all-time favorite sandwiches is egg salad. It’s also one variety of sandwich that, when I take a plate of sandwiches somewhere, is sure to go first. Continue reading On The Sandwich Board: Egg Salad Sandwich
Homemade Salad Dressing
Homemade salad dressing is simple to make and is a tasty addition to many salads and sandwiches. It’s also a more economical alternative to commercial varieties on the grocery store shelves. Additionally, if you find yourself in need of salad dressing and are not near a supermarket, you can quickly whip up a batch of homemade salad dressing so long as you have eggs, sugar, milk, vinegar, dry mustard, and flour. Continue reading Homemade Salad Dressing
Harvest Quiche
My newly-created recipe combines several wonderful flavors to create this tasty quiche – sausage meat, leeks, mushrooms, Roma tomatoes, and a mixture of cheeses. While this savory quiche can, of course, be made year-round, it is especially good in the fall when the tomatoes are fresh off the vine and leeks and mushrooms are locally harvested.
This quiche is a little bit time-consuming to make but the end result is so worth it! But, first, here are some of my tips for quiche-making.
There are three key elements to a good savory quiche: 1) A tender, flaky pie crust; 2) The right combination of flavorful, fresh ingredients; 3) A custard filling that holds the ingredients together so that each slice of the quiche holds its own when cut and does not fall apart and spread all over the plate.
First, I recommend par-baking the pie shell. This helps to keep the crust flaky and prevents it from becoming soggy when an egg mixture filling is added. Time the preparation of this quiche so that the par-baked shell comes out of the oven when the filling is ready to be added. Allowing the pie shell to cool first may result in a tougher crust than if the filling is added to the warm shell and the quiche immediately placed in the oven. Either an unbaked frozen pie shell or one made from your own favorite pastry recipe will work fine for this recipe. Adding a layer of shredded cheese on top of the par-baked pie shell before adding the other ingredients and custard filling also helps act as a barrier to prevent moisture from the filling soaking into the pie shell as the quiche bakes.
Second, use a good combination of flavorful ingredients that are as fresh as you can get them. Part of the issue with some quiches is that the filling is simply too moist and this can come as a result of a couple of reasons – either the wrong amounts of eggs and/or milk used or ingredients that, themselves, are too wet and have not been drained enough. Because this quiche recipe uses ingredients that already have significant moisture content in them (mushrooms, leeks, sausage, and tomato), it is important to drain the cooked sausage meat well and to blot the cooked mushrooms and leeks with paper towel before adding them to the quiche.
In fact, in addition to draining the cooked sausage meat, I often blot the cooked meat in this way, too. It does make a difference.
The other recommendation I have is to use a “meaty” tomato, such as the Roma/plum tomato variety, as it is tends to be less watery than some other varieties of tomatoes. It’s also important to keep the ratio of ingredients in proportion and to curb the urge to, say, add more sausage meat, mushrooms, leeks, or tomatoes than the recipe calls for as this will add more moisture to the quiche which may make it difficult for it to stay together when cut. It will also make a heavier quiche and the light, custard filling part of the quiche will be lost.
Quiches may be eaten warm or cold. It’s important to let the quiche rest for at least 20 minutes when it comes out of the oven. This allows it to set so that, when it is cut, each piece stays intact when plated and the rest of the quiche stays together without the filling running all over the pie plate before the next slice is cut. A quiche should not be sloppy.
Any combination of hard cheese can be used in this recipe so long as it can be shredded and equals 1 1/2 cups total. Cheddar cheese is pretty much a standard addition to most of my quiche recipes. In addition, I also like to buy a bag of already-shredded mixed cheese such as mozzarella, provolone, gouda, and parmesan to add to the quiche. This is a quick way to get shredded cheese and is the most economical way to get a mixture of cheeses for a recipe.
It’s a good idea to place the pie plate on a rimmed baking sheet as this catches any drips should they occur and it also makes it easier to transfer the quiche to and from the oven.
This quiche is a great brunch dish and I also use it as a main entrée alongside a green salad and paired with a good white wine such as Rossignol’s Little Sands White Wine produced right here on Prince Edward Island.
Because quiches can be eaten warm, at room temperature, or cold, I often add quiche slices to a picnic basket, especially if I’m preparing a savory picnic.
Harvest Quiche
Ingredients:
1 – 9” pie shell, chilled for 30 minutes before par-baking
½ tbsp butter
1½ tsp vegetable oil
2 small leeks (about 1 cup sliced), white and light green parts only
4 oz. button mushrooms, thinly sliced
1-2 tsp vegetable oil
4 oz. sweet Italian or sun-dried tomato sausage meat, removed from casing
2 extra-large eggs, lightly beaten
1 cup whole milk or blend
1 tsp liquid chicken bouillon
1 tsp. dried basil
¼ tsp garlic salt
Pinch pepper
1½ cups shredded cheese (any mix of cheddar, mozzarella, provolone, gouda, and/or parmesan)
1 medium-sized Roma tomato, thinly sliced
2-3 tbsp grated parmesan cheese
Fresh basil leaves and parley for garnish (optional)
Method:
Preheat oven to 375°F. Lay a piece of parchment paper over the unbaked chilled pie shell and add a layer of ceramic pie weights or dried baking beans to keep the pastry from puffing up while it bakes. Bake the pastry for about 12-13 minutes then remove the parchment paper and pie weights and return pastry to oven to bake for 5 minutes longer.
The pie crust should not be cooled before adding the filling so, while pastry is baking, prepare the filling. In small frypan over medium high heat, melt the butter and vegetable oil. Add the sliced leeks and mushrooms. Sauté, stirring constantly, until leeks are golden brown and mushrooms tender (about 3-5 minutes). Remove from heat and transfer leeks and mushrooms to paper towel. Blot dry to remove excess moisture. Set aside.
In clean frypan over medium high heat, add 1-2 tsp. cooking oil. Add the sausage meat and scramble-fry until browned. Remove from heat, drain well, and set meat aside.
In small bowl, beat the eggs lightly. Whisk in the milk or blend and the liquid chicken bouillon. Add the dried basil, garlic salt, and pepper.
To assemble quiche:
Reduce oven heat to 350°F.
Place pie plate with warm partially-baked shell on rimmed baking sheet.
Line the pastry shell with half of the cheese mixture. Distribute the sausage meat over the cheese. Next, add the layer of leek and mushrooms followed by the remaining cheese mixture. Lay a layer of the tomato slices over the cheese. Lastly, pour the milk mixture over the quiche ingredients and sprinkle with 2-3 tbsp of grated parmesan cheese. Add some fresh basil leaves to top of quiche along with a sprinkle of chopped parsley, if desired.
Transfer quiche to oven and bake for 45-50 minutes, or until knife inserted into center of quiche comes out clean. Remove from oven and let quiche stand on wire rack for at least 20 minutes before cutting and serving. May be served warm, at room temperature, or cold.
Yield: Apx. 6-8 servings.
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Harvest Quiche
A savory quiche that combines the wonderful flavours of sausage meat, leeks, mushrooms, tomato, and cheese
Ingredients
- 1 - 9” pie shell, chilled for 30 minutes before par-baking
- ½ tbsp butter
- 1½ tsp vegetable oil
- 2 small leeks (about 1 cup sliced), white and light green parts only
- 4 oz. button mushrooms, thinly sliced
- 1-2 tsp vegetable oil
- 4 oz. sweet Italian or sun-dried tomato sausage meat, removed from casing
- 2 extra-large eggs, lightly beaten
- 1 cup whole milk or blend
- 1 tsp liquid chicken bouillon
- 1 tsp. dried basil
- ¼ tsp garlic salt
- Pinch pepper
- 1½ cups shredded cheese (any mix of cheddar, mozzarella, provolone, gouda, and/or parmesan)
- 1 medium-sized Roma tomato, thinly sliced
- 2-3 tbsp grated parmesan cheese
- Fresh basil leaves and parley for garnish (optional)
Instructions
- Preheat oven to 375°F. Lay a piece of parchment paper over the unbaked chilled pie shell and add a layer of ceramic pie weights or dried baking beans to keep the pastry from puffing up while it bakes. Bake the pastry for about 12-13 minutes then remove the parchment paper and pie weights and return pastry to oven to bake for 5 minutes longer.
- The pie crust should not be cooled before adding the filling so, while pastry is baking, prepare the filling. In small frypan over medium high heat, melt the butter and vegetable oil. Add the sliced leeks and mushrooms. Sauté, stirring constantly, until leeks are golden brown and mushrooms tender (about 3-5 minutes). Remove from heat and transfer leeks and mushrooms to paper towel. Blot dry to remove excess moisture. Set aside.
- In clean frypan over medium high heat, add 1-2 tsp. cooking oil. Add the sausage meat and scramble-fry until browned. Remove from heat, drain well, and set meat aside.
- In small bowl, beat the eggs lightly. Whisk in the milk or blend and the liquid chicken bouillon. Add the dried basil, garlic salt, and pepper.
- To assemble quiche:
- Reduce oven heat to 350°F.
- Place pie plate with warm partially-baked shell on rimmed baking sheet.
- Line the pastry shell with half of the cheese mixture. Distribute the sausage meat over the cheese. Next, add the layer of leek and mushrooms followed by the remaining cheese mixture. Lay a layer of the tomato slices over the cheese. Lastly, pour the milk mixture over the quiche ingredients and sprinkle with 2-3 tbsp of grated parmesan cheese. Add some fresh basil leaves to top of quiche along with a sprinkle of chopped parsley, if desired.
- Transfer quiche to oven and bake for 45-50 minutes, or until knife inserted into center of quiche comes out clean. Remove from oven and let quiche stand on wire rack for at least 20 minutes before cutting and serving. May be served warm, at room temperature, or cold.
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Mock Cherry Pie
I’m not sure of the origins of Mock Cherry Pie but my grandmother made a version of this delight when I was a small child. Sometimes called cranberry pie, it’s not an altogether common pie (at least in my circles) these days but it is very tasty and colorful with its deep ruby red color. It lends itself well to a lattice top crust but is often made with a standard full top crust. Continue reading Mock Cherry Pie
Bread and Butter Pickles
Sweet and tangy characterize these delicious classic Bread and Butter Pickles which are a perfect accompaniment to sandwiches and burgers. Continue reading Bread and Butter Pickles
Visit to Beamish Organic Apple Orchard and Deep Roots Distillery
Today, I’m taking you on a tour with me to Beamish Organic Apple Orchard and Deep Roots Distillery in Warren Grove, PEI. Owner, Mike Beamish, has been growing apples since 1990 when he started with 200 trees on his hobby farm near Charlottetown.
Mike’s goal was always to grow apples organically although he did initially grow them using conventional methods in the early years because it was difficult to find non-chemical controls for some pests. Once more research was done and non-chemical controls were available to growers, Beamish transitioned his orchard to be organic in 2003 following the standard three-year period to be certified organic. During the three-year period, no chemical applications can be used. Beamish is certified under Atlantic Certified Organics (ACO), a certification body which is accredited with the Canadian federal government. This body enforces the national organic standards such as buffer zone requirements from surrounding farms using conventional farming methods and it provides a list of approved substances that can be used in organic farming. The orchard is subject to annual audits by the ACO to ensure only approved substances and organic farming practices are used. Certified organic farmers are required to keep records of any products or substances used and the farmers must be re-certified each year.
Growing apples organically does come with its challenges since farmers don’t have access to the traditional chemical treatments non-organic apple growers can use. Beamish says the biggest challenges are dealing with pests such as bugs and rodents, disease in the trees and apples, and ensuring soil nutrition. Any products applied to the ground or trees must be certified organic products only. He counters these challenges by buying and applying organic compost around the trees, installing little ground fences around each tree to deter rodents, and hanging certified organic products in the trees to fend off pests such as moths, apple fruit flies, and railroad worms.
At one point, the Beamish Orchard had 800 apple trees; however, Island winters can be harsh and, in 1999, the orchard cut back to 500 trees in its U-pick orchard. The orchard currently has about 300 apple-producing trees. Beamish grows four varieties of apples – Red Free, Novamac, Liberty, and Freedom. The biggest seller are the Red Free, an early variety ready in mid-September.
The Red Free variety is particularly good for cooking as these apples keep their shape and, because they are non-acidic, there is no need for a lot of sugar.
This year (2015) will mark the first year that the Beamish Orchard will not operate as a U-pick. They will still have apples for sale at the farm but, because they have reduced the number of trees in the orchard, there will not be enough apples to operate a U-pick. In addition, Beamish has also created another usage of his apple crop as he has started a distillery.
When Beamish retired three years ago from Holland College, he was looking for a retirement activity. Since he already had a ready supply of apples, he began making sweet apple cider and selling it at the Farmers Market in Charlottetown. His interest in distilling grew so he pursued a course hosted by the Bio-Food-Tech Centre in Charlottetown that focused on the science of distilling. In addition, he received some technical assistance from the New Brunswick Community College in Grand Falls. In June, 2014, Beamish obtained his license to distill and it wasn’t long before he began producing liquor, using local raw products whenever possible.
Today, Beamish has four products on the market: Island Tide (a cane-sugar spirit), Blueberry Eau de Vie, Maple Liqueur, and his newest, Camerise Haskap Liqueur.
Beamish says the Island Tide liquor moonshine, with an alcohol content of 45%, is a cross between rum and vodka and would be best suited for martinis and mojitas. Historically, much of the moonshine made in PEI was made from cane-sugar. However, with more modern distilling techniques, it is somewhat smoother than what some folks may remember!
Mike Beamish says the Blueberry Eau de Vie does not have a strong blueberry taste but rather has the essence of blueberry. It has 45% alcohol content and is best served as an after dinner beverage over ice or in a fruit-based cocktail.
The Maple Liqueur is made from New Brunswick maple syrup and, with 25% alcohol, is stronger than most liqueurs. It is also suitable as an after dinner drink or served over vanilla ice cream or in baking.
The Camerise Haskap Liqueur is a new product from the distillery and has just been released this summer.
This liqueur, with 26.5% alcohol, is made with haskap berries which come from Phyto Cultures Inc. in nearby Clyde River. This liqueur is developed using a method by which the alcohol is infused with the whole haskap berries which sit in the alcohol for four months before being crushed. The Camerise Haskap Liqueur also is an after dinner drink and is meant to be served straight over ice.
Producing liquor is government-regulated and the products have to be analyzed by a certified lab in the same way as any big brand liquors.
The products are labelled under the Deep Roots Distillery label and can be purchased at the Charlottetown Farmers Market and at the Distillery located at 2100 North York River Road, Route 248, in Warren Grove just outside Charlottetown. You can also find them on the shelves of many local liquor stores on the Island.
Tours of the apple orchards and the distillery are available for a nominal fee and Mike welcomes visitors to learn more about his organic apple orchard and new distillery. For more information, and hours of operation, visit the websites for Beamish Organic Apple Orchard and Deep Root Distillery.
As is my standard practice when I visit a local food producer, I develop a recipe using the producer’s product(s). In my Apple-Maple Bread Pudding with Maple Sauce, I have used the Red Free apples from the Beamish Orchard along with the Deep Roots Distillery Maple Liqueur.
The Red Free apples are great in this recipe because they keep their shape and don’t go to “mush” or a sauce-like consistency in the pudding which would make it too soggy. The key is to sauté the apples enough that they are softened before adding them to the pudding batter. Adding some maple liqueur as the apples sauté provides additional flavour.
It’s a matter of opinion as to whether a bread pudding should be baked in a hot water bath or not. I have made bread puddings both in a water bath and without and, to be frank, don’t see any appreciable difference in quality of the baked pudding. So, for this recipe, I did not use the hot water bath baking method and the pudding was lovely and moist.
Apple-Maple Bread Pudding
Ingredients:
1 – 1 lb loaf French bread
3 cups whole milk
1 cup less 1½ tbsp Blend/cream (10%)
2½ cups thinly sliced baking apples (about 3 medium-sized apples)
½ tbsp butter
1 tbsp brown sugar
1 tbsp maple liqueur
3 extra-large eggs
1 cup white sugar
1/3 cup maple syrup
3 tbsp melted butter
2 tsp vanilla
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Pinch cardamom
¾ cup raisins soaked in 1½ tbsp maple liqueur
Method:
Assemble ingredients.
Preheat oven to 325°F.
Grease or line 9”x13” pan with greased tin foil.
In large bowl, break the French bread into small pieces, crusts and all.
Pour the milk and blend (cream) over the bread.
Cover and let sit for 30 minutes then handcrush mixture until well blended.
Meanwhile, peel, core, and thinly slice the apples.
Melt butter in saucepan over medium heat. Add the apples and sauté for about 2 minutes. Sprinkle with brown sugar and sauté apples for another minute. Remove pan from heat and add liqueur. Return to heat and sauté the apples for 5-7 minutes, or until they are softened and a golden color.
In medium-sized bowl, beat the eggs well. Add the sugar and beat again. Beat in the maple syrup, melted butter, and vanilla. Add the spices and stir well. Pour over bread-milk mixture in large bowl and mix well.
Lastly, gently fold in the sautéd apples along with the raisins.
Pour mixture into prepared pan. Smooth batter evenly in pan.
Bake for about 50-60 minutes or until it springs back to a light touch and/or a cake tester (or knife) inserted into 2-3 places in the pudding comes out clean.
Remove pudding from oven and transfer pudding pan to a cooling rack to rest for 20 minutes. Slice into 12 pieces and serve warm with maple sauce (recipe below), crème anglaise, or ice cream.
Yield: 12 servings
Maple Sauce
Ingredients:
1 cup brown sugar
3 tbsp cornstarch
dash of salt
2 cups boiling water
2 tbsp maple syrup
2 tbsp maple liqueur
2 tsp vanilla
¼ cup butter
Method:
In saucepan, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, maple syrup, maple liqueur, and vanilla together. Mix well. Add butter. Cook until sauce boils and reaches desired consistency. Serve hot over Apple-Maple Bread Pudding.
Yield: Apx. 2½ cups
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Apple-Maple Bread Pudding with Maple Sauce
Apple and maple flavours combine to make a delectable bread pudding
Ingredients
- Pudding:
- 1 – 1 lb loaf French bread
- 3 cups whole milk
- 1 cup less 1½ tbsp Blend/cream (10%)
- 2½ cups thinly sliced baking apples (about 3 medium-sized apples)
- ½ tbsp butter
- 1 tbsp brown sugar
- 1 tbsp maple liqueur
- 3 extra large eggs
- 1 cup white sugar
- 1/3 cup maple syrup
- 3 tbsp melted butter
- 2 tsp vanilla
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- Pinch cardamom
- ¾ cup raisins soaked in 1½ tbsp maple liqueur
- Sauce:
- 1 cup brown sugar
- 3 tbsp cornstarch
- dash of salt
- 2 cups boiling water
- 2 tbsp maple syrup
- 2 tbsp maple liqueur
- 2 tsp vanilla
- ¼ cup butter
Instructions
- Assemble ingredients.
- Preheat oven to 325°F.
- Grease or line 9”x13” pan with greased tin foil.
- In large bowl, break the French bread into small pieces, crusts and all. Pour the milk and blend (cream) over the bread. Cover and let sit for 30 minutes then handcrush mixture until well blended.
- Meanwhile, peel, core, and thinly slice the apples. Melt butter in saucepan over medium heat. Add the apples and sauté for about 2 minutes. Sprinkle with brown sugar and sauté apples for another minute. Remove pan from heat and add liqueur. Return to heat and sauté the apples for 5-7 minutes, or until they are softened and a golden color.
- In medium-sized bowl, beat the eggs well. Add the sugar and beat again. Beat in the maple syrup, melted butter, and vanilla. Add the spices and stir well. Pour over bread-milk mixture in the large bowl and mix well.
- Lastly, gently fold in the sautéed apples along with the raisins. Pour mixture into prepared pan. Smooth batter evenly in pan.
- Bake for about 50-60 minutes or until it springs back to a light touch and/or a cake tester (or knife) inserted into 2-3 places in the pudding comes out clean.
- Remove pudding from oven and transfer pudding pan to a cooling rack to rest for 20 minutes. Slice into 12 pieces and serve warm with maple sauce, crème anglaise, or ice cream.
- To make the maple sauce, combine the brown sugar, cornstarch, and salt together in saucepan. Add the boiling water, maple syrup, maple liqueur, and vanilla together. Mix well. Add butter. Cook until sauce boils and reaches desired consistency. Serve hot over Apple-Maple Bread Pudding.
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A Visit to the Barnyard Organics Farm in Freetown, PEI
I recently paid a visit to the Bernard family at Barnyard Organics in Freetown, PEI. Sally and Mark Bernard operate one of the largest (if not the biggest) organic farms on the Island and Sally and her daughter, Lucy, were my tour guides.
Sally (who grew up on a farm in New Brunswick) and Mark (from an Island farming family) met at the Nova Scotia Agricultural College (NSAC) in Truro, Nova Scotia. Sally has an English degree from Mount Alison as well as a Plant Science Diploma from NSAC while Mark holds an Agricultural Business Diploma with a minor in Plant Science. In 2003, while still in college, Mark knew he wanted to pursue organic farming. His father had recently retired from farming so Mark began the groundwork for preparing the first 50 acres on his family’s farm to be taken out of conventional farming practices. The Bernards officially became certified organic farmers in 2006 and, since 2010, they have 550 organic acres on their farm and also rent additional acreage near Kensington.
Barnyard Organics, the name of the farm, is certified under Atlantic Certified Organics (ACO), a certification body which is accredited with the Canadian federal government. This body enforces the national organic standards such as buffer zone requirements from surrounding farms using conventional farming methods and it provides a list of approved substances that can be used in organic farming. As such, the farm is required to keep records of any products or substances used. In order to remain certified organic, the Bernards are subject to yearly inspections from ACO.
The main focus of the farm is on growing grains that include soybean, barley, wheat, oats, field peas, buckwheat, and clover. More than half of the grains are sold to small-scale organic producers in the Maritimes as a complete mixed animal feed. The remaining half goes to Speerville Flour Mill in New Brunswick and to brokers in Quebec and Ontario. Of note, 35-40 acres of the farm are dedicated to growing wheat specifically for bread.
In addition, the Bernards also have both meat birds and about 150 laying hens.
The meat birds are raised on a portable pasture system which means the shelters they live in are moved each day so the birds always have fresh grass to nibble on.
The laying hens are completely free range so they have unfettered roaming privileges in a field nearest the farm buildings. They then take up winter residence inside a barn.
These are their summer condos!
This is where the flock hangs out when they are not out roaming about the field.
And, this is what is found on the other side of the “condos”.
Baby chicks on the farm!
Both meat and laying birds are raised on organic grains grown on the farm so the Bernards know exactly what their fowl are fed and customers can be assured the chickens and eggs are organic and of the highest quality.
About 90% of their meat birds and eggs are direct marketed to customers through CSA (Community Supported Agriculture) shares. This is a program whereby consumers (sometimes referred to as shareholders) invest in their food system by paying, the producer, upfront, for a season of fresh farm products. In exchange, the producer agrees to employ good farming practices to ensure a food supply and commits to sharing the resulting farm produce with those shareholders. This method of farming gives the farmer operating capital to buy supplies and run the farm and, in turn, CSA customers get quality fresh produce – in this case, fresh organic chickens and eggs from the Bernards.
Barnyard Organics currently has 100 CSA members and delivers to customers every two weeks in both Charlottetown and Summerside, alternating week about. Sally packages her fresh chickens and eggs, loads up her trolley fitted with refrigeration, and heads off with her deliveries.
Through the CSA market method, Sally gets to know her customers directly and they get to meet with the producer of their food and have the opportunity to put money directly into the producer’s hands with no middle parties. In addition, this customer-producer interaction provides the opportunity for customers to know where their food comes from and learn how it is produced. For the producer, this method allows for face-to-face feedback on products.
The remaining 10% of the farm’s products are sold to customers who regularly drop by the farm to pick up their farm-fresh eggs and chickens from the large cooler the family installed on the farm.
Barnyard Organics also has a small provincially-inspected processing plant where they process approximately 60 chickens a week, ready for distribution to their customers.
Farming organically is not without its challenges. For example, the Bernards don’t use chemical treatments that conventional farmers do so they can’t buy just any kind of fertilizer for their fields. Instead, they use mussel shell waste as well as manure from a nearby dairy farm; however, the manure needs to first be composted before being spread on the fields because it is not organic.
The farm also has its own grain dryer and soybean roaster which are needed because the Bernards can’t take their product to any local commercial dryers or roasters because of potential cross-contamination with non-organic grains.
Sally says their greatest satisfaction comes from knowing they have healthy soil on their farm to produce healthy food. The Bernards practice healthy crop rotation and focus on feeding the soil, not taking from it and depleting its goodness.
In particular, Sally derives great satisfaction from seeing their children interact with farm life. Because she home schools the children, they are exposed each and every day to experiential learning on the farm. Even 7-year old Lucy is already involved with organic farming. She takes the livers and hearts of the processed chickens, dehydrates them, and sells them for organic dog food. Lucy is also helping with the chicken business on the farm, too, and happily moves about the field of hens.
Sally jokes that Lucy could give the tour of the farm as well as she can and says their children are so acclimatized to farm life that they don’t even know that not everyone knows what life on a farm is like.
This summer Sally started a “Rent-A-Chicken” project that was so popular, she ended up with a waiting list. Essentially, the initiative allowed people to have a couple of chickens in their own backyards from June until October, enjoy the eggs, and then return the chickens to the Bernards in the fall without having to worry about what to do with the birds in the winter. The Bernards delivered, to renters, a small, portable chicken coop, two laying hens, feed and grit, food and water dishes, and a guide for raising hens.
Ideally, each hen could be expected to lay six eggs a week so renters have a dozen fresh organic eggs every week.
In the fall, the Bernards will pick up the birds and take them back to the farm. Cost for the package for the 2015 season was around $300. Feedback has been very positive and, in fact, some folks have already asked that the birds be banded so they can have the same ones back next year!
To find out, from a renter’s perspective, what the chicken rental experience was like, I met with Shirley Gallant who had two birds rented from the Bernards this summer.
As soon as she heard of the opportunity, Shirley knew it was for her as she had had a few hens in her backyard some years ago but wintering them was a problem for her. Because the Bernards will collect the two hens in the fall, Shirley has been able to have the hens for the summer and enjoy their eggs with no worries about what to do with the hens over the winter. The two hens happily roam around Shirley’s yard during the day and then retire to their coop for the night. For Shirley, the experience has been very positive and she says she would do it again because “the hens are fun to have around” and she has fresh eggs for her organic diet.
Barnyard Organics farm does offer tours but the Bernards appreciate advance reservations as this is a busy working farm and family. For more information on Barnyard Organics, visit their website.
As is my standard practice when I visit a local food producer, I like to create a recipe using and featuring one of their products. I have chosen to use the brown eggs to make devilled eggs. These eggs have gorgeous vibrant yellow yolks so they make colorful devilled eggs.
The Bistro’s Devilled Eggs
Ingredients:
5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Pinch cayenne
Salt and pepper, to taste
Paprika
Fresh parsley, chopped
Sprigs of fresh herbs (optional)
Method:
Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
Mash egg yolks with fork. Add all remaining ingredients. Mix well.
Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
Yield: 10 servings (1 devilled egg each)
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Devilled Eggs
Ingredients
- 5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
- 2 – 2½ tbsp mayonnaise
- 1 tsp sour cream
- ½ tsp prepared mustard
- 1½ tsp onion, minced
- ¾ tbsp sweet pickle relish
- 2 tsp Parmesan cheese, finely grated
- Pinch garlic powder
- ½ tsp fresh dill, chopped fine
- ¾ tsp fresh parsley, chopped
- Pinch cayenne
- Salt and pepper, to taste
- Paprika
- Fresh parsley, chopped
- Sprigs of fresh herbs (optional)
Instructions
- Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
- Mash egg yolks with fork. Add all remaining ingredients. Mix well.
- Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
- Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
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Mustard Beans
We have had an abundance of yellow wax string beans this year. They were late producing but they sure made up for their tardiness.
We can only eat so many fresh beans so one way of preserving them is to make mustard beans. This is similar to mustard pickles which are made with cucumbers.
Mustard beans are actually quite easy and quick to make. The beans are par-cooked in boiling water, drained, then added to a mustard sauce . The trick is to cook the beans just until they are barely fork tender as, otherwise, they will become soggy and tough. The beans should still hold their shape but not be extremely hard when you bite into them.
Mustard beans are a great addition to many meals; we use them just like we would mustard pickles. They are simply a different texture and I make the mustard sauce a wee bit differently.
Mustard Beans
Ingredients:
1 lb yellow wax beans, cut into 1½” lengths (apx. 4 cups)
1½ – 2 cups boiling water
½ tsp table salt
1½ cups white vinegar
1 cup granulated sugar
1/3 cup brown sugar, lightly packed
¼ cup all-purpose flour
1½ tbsp dry mustard
½ tsp celery seed
1½ tsp turmeric
½ tsp. ground ginger
½ tsp table salt
Supplies and Equipment Needed:
4 half-pint glass canning jars for the mustard beans (plus 2-3 more half-pint-sized jars to take up extra space in the canner basket during the hot water bath process)
4 – two-piece lid and screw band sets (lids must be brand new and NOT previously used)
Medium-to-large sized, heavy-bottomed, stock pot for par-cooking beans and for making the mustard beans
Large colander for draining beans
Large pot for sterilizing jars
Small saucepan for heating jar lids
Large, heat-proof spoon for stirring beans
Water bath canner with basket
Jar lifter tongs
Wide-mouthed canning funnel
Large ladle or heat-proof glass measuring cup
Chopstick or small non-metallic heat-proof spatula to remove any air bubbles/air pockets from filled jars
Magnetic lid lifter
A timer
Clean cloth for wiping jar rims of filled jars
Method:
Wash jars in hot soapy water. Rinse. Fill a large-sized pot about two-thirds full of hot tap water. Place the jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars, adding more if necessary. Cover, bring to a boil, and boil gently for 10 minutes. Turn off heat and leave the jars in the hot water to have ready to fill once the mustard beans are ready for bottling.
Fill the canner about half full of hot tap water. Cover and bring to a boil to have it ready for processing of the filled jars.
In medium-to-large sized heavy-bottomed pot and over medium-high heat, bring beans to a boil in salted water. Reduce heat to medium-low and par-cook beans just until they are barely fork tender. Drain in colander. Do not overcook or beans will become soft and mushy.
In the same medium-to-large sized pot in which the beans were par-cooked, heat 1 cup of the vinegar to the boiling point.
Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining 1/2 cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the pot. Cook sauce over medium-low heat until thickened, stirring frequently to prevent scorching. When sauce coats a spoon and drips off slowly, it is thick enough to add the par-cooked beans.
Add drained beans. Stir gently to coat beans with sauce. Heat beans over medium-low heat for about 5 minutes just to heat the beans. Gently stir beans constantly to prevent scorching. Do not overheat or overcook beans. Remove pot from heat.
Use jar lifter tongs to carefully remove the hot sterilized jars from the water, one at a time, emptying the water from the jars back into the pot. Drain jars well.
Using a large ladle, or a heat-proof glass measuring cup, and a wide-mouthed canning funnel, transfer mustard beans into the hot sterilized jars, leaving about ¼” headroom in each jar to allow for expansion during the hot water processing. Remove any trapped air bubbles in the jars with a chopstick or small heatproof, non-metallic spatula. Wipe the jar rims with a clean damp cloth to remove any stickiness or sauce particles that could prevent the lids from sealing properly to the jars.
Remove a small amount of the hot water from the stockpot in which the jars were sterilized and place in small saucepan over simmering heat. Place the lids in the hot water just long enough to heat them and to soften the rubber sealing compound. Do not boil the lids or leave in the hot water for an extended time.
Using a magnetic lid lifter, remove lids from the hot water and center the heated lids on jars so the sealing compound on the lid edges aligns with the jar rims. Fingertip tighten ring/screw bands on jars until resistance is encountered. Do not over-tighten.
Using jar lifter tongs, carefully place the hot filled jars upright in wire basket positioned in the canner, ensuring jars do not touch each other or fall over. Depending on the canner basket shape and design, it may be necessary to add some of the hot empty jars, upright, to the basket to fill up space so the filled jars do not topple over. Let the empty jars fill with water from the canner as they are submerged. Ensure the water level is at least 1” above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a full rolling boil then decrease the heat to just keep the water at a moderately rolling boil but not boiling over. Process jars in the hot water bath for 10 minutes, adjusting time as and if necessary for altitude. Start timing the processing from the point at which a full rolling boil is reached after jars have been added to the canner. At the end of the processing time, turn off heat and remove canner lid.
Let jars sit in the hot water for 5 minutes then, using jar lifter tongs, carefully remove the jars filled with the mustard beans, one at a time, and transfer them to a heat-proof cutting board, that has been covered with a towel to protect the board, to cool completely.
Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on counter for 24 hours. Then, test each jar for proper sealing by lightly pressing down on the center of each jar lid. If the lid is already pressed downward, and does not pop back up, it is properly sealed. Any jars that do not pass this test should be refrigerated and the mustard beans used within a week or so.
Store properly sealed bottles in cool, dark place. Refrigerate mustard beans once jar has been opened.
Yield: Apx. 4 half pints
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For other great pickle and relish recipes from My Island Bistro Kitchen, click on the links below:
Mustard Pickles
Dill Pickles
Bread and Butter Pickles
Rhubarb Relish
Green Tomato Chow
Pickled Beets
Mustard Beans
Mustard Beans are a great way to use up excess yellow wax beans in the garden for enjoyment outside the growing season. Serve this condiment with any meal of choice.
Ingredients
- 1 lb yellow wax beans, cut into 1½” lengths (apx. 4 cups)
- 1½ – 2 cups boiling water
- ½ tsp table salt
- 1½ cups white vinegar
- 1 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- ¼ cup all-purpose flour
- 1½ tbsp dry mustard
- ½ tsp celery seed
- 1½ tsp turmeric
- ½ tsp. ground ginger
- ½ tsp table salt
Instructions
-
Wash jars in hot soapy water. Rinse. Fill a large-sized pot about two-thirds full of hot tap water. Place the jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars, adding more if necessary. Cover, bring to a boil, and boil gently for 10 minutes. Turn off heat and leave the jars in the hot water to have ready to fill once the mustard beans are ready for bottling.
-
Fill the canner about half full of hot tap water. Cover and bring to a boil to have it ready for processing of the filled jars.
-
In medium-to-large sized heavy-bottomed pot and over medium-high heat, bring beans to a boil in salted water. Reduce heat to medium-low and par-cook beans just until they are barely fork tender. Drain in colander. Do not overcook or beans will become soft and mushy.
-
In the same medium-to-large sized pot in which the beans were par-cooked, heat 1 cup of the vinegar to the boiling point.
-
Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining 1/2 cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the pot. Cook sauce over medium-low heat until thickened, stirring frequently to prevent scorching. When sauce coats a spoon and drips off slowly, it is thick enough to add the par-cooked beans.
-
Add drained beans. Stir gently to coat beans with sauce. Heat beans over medium-low heat for about 5 minutes just to heat the beans. Gently stir beans constantly to prevent scorching. Do not overheat or overcook beans. Remove pot from heat.
-
Use jar lifter tongs to carefully remove the hot sterilized jars from the water, one at a time, emptying the water from the jars back into the pot. Drain jars well.
-
Using a large ladle, or a heat-proof glass measuring cup, and a wide-mouthed canning funnel, transfer mustard beans into the hot sterilized jars, leaving about ¼” headroom in each jar to allow for expansion during the hot water processing. Remove any trapped air bubbles in the jars with a chopstick or small heatproof, non-metallic spatula. Wipe the jar rims with a clean damp cloth to remove any stickiness or sauce particles that could prevent the lids from sealing properly to the jars.
-
Remove a small amount of the hot water from the stockpot in which the jars were sterilized and place in small saucepan over simmering heat. Place the lids in the hot water just long enough to heat them and to soften the rubber sealing compound. Do not boil the lids or leave in the hot water for an extended time.
-
Using a magnetic lid lifter, remove lids from the hot water and center the heated lids on jars so the sealing compound on the lid edges aligns with the jar rims. Fingertip tighten ring/screw bands on jars until resistance is encountered. Do not over-tighten.
-
Using jar lifter tongs, carefully place the hot filled jars upright in wire basket positioned in the canner, ensuring jars do not touch each other or fall over. Depending on the canner basket shape and design, it may be necessary to add some of the hot empty jars, upright, to the basket to fill up space so the filled jars do not topple over. Let the empty jars fill with water from the canner as they are submerged. Ensure the water level is at least 1” above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a full rolling boil then decrease the heat to just keep the water at a moderately rolling boil but not boiling over. Process jars in the hot water bath for 10 minutes, adjusting time as and if necessary for altitude. Start timing the processing from the point at which a full rolling boil is reached after jars have been added to the canner. At the end of the processing time, turn off heat and remove canner lid.
-
Let jars sit in the hot water for 5 minutes then, using jar lifter tongs, carefully remove the jars filled with the mustard beans, one at a time, and transfer them to a heat-proof cutting board, that has been covered with a towel to protect the board, to cool completely.
-
Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on counter for 24 hours. Then, test each jar for proper sealing by lightly pressing down on the center of each jar lid. If the lid is already pressed downward, and does not pop back up, it is properly sealed. Any jars that do not pass this test should be refrigerated and the mustard beans used within a week or so.
-
Store properly sealed bottles in cool, dark place. Refrigerate mustard beans once jar has been opened.
Recipe Notes
Yield: Apx. 4 half pints
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This post was last updated August 20, 2023
Gooseberry Jam
My grandmother had two small fruit-bearing bushes at the edge of her garden – a black current and a gooseberry. Both were good producers despite their relatively small size and age. I remember helping her to stem and tip the berries before they were made into jam. Every year, she would make a small amount of black current jam and the same of gooseberry, both of which would be very judiciously produced at the table throughout the year as these were considered very special jams. One did not eat these jams at the same rate as the more common strawberry and raspberry jams were consumed! I loved her black current and gooseberry jams! Continue reading Gooseberry Jam
On The Sandwich Board: Tuna Salad Sandwich
Today, I am sharing the recipe for one of my all-time favorite sandwiches – Tuna Salad Sandwich. Continue reading On The Sandwich Board: Tuna Salad Sandwich
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. Continue reading Blueberry Barbeque Sauce
Blueberry Buckle
There are so many ways to use blueberries, including an endless stream of desserts.
Today, I am featuring Blueberry Buckle using high bush blueberries that I picked at the Tryon Blueberries U-Pick in North Tryon, PEI.
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.
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.
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.
Yield: 9 servings
Here is my recipe for the blueberry sauce I used over this Blueberry Buckle.
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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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.
Servings 9
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
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
- 1½ tbsp butter
- ¼ tsp vanilla
Instructions
-
Grease or line an 8” square pan with parchment paper. Preheat oven to 350°F.
Streusel Topping:
-
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:
-
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.
-
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:
-
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.
[Copyright My Island Bistro Kitchen]
Raspberry Cream Cheese Pie
It’s summer berry pie time and that means it’s Raspberry Cream Cheese Pie time!
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.
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.
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.
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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You may also enjoy my Traditional Double-crusted Raspberry Pie – click here for the recipe.
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Raspberry Cream Cheese Pie
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
- 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. 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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Potato Salad Recipe
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)!
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.
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!
The recipe below is my own personal potato salad recipe. I hope you enjoy it.
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
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
- 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.
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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
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
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
- 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.
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