My Mother often made Cherry Wink Cookies when I was a small child so they have been a family favorite for many years. They are not difficult to make and don’t take any hard-to-find or unusual ingredients.
[Printable recipe follows at end of posting]
Cherry Winks
Ingredients:
3/4 cup shortening or butter, softened at room temperature 1 cup white sugar 2 eggs, unbeaten, room temperature 4 tbsp milk, room temperature 1 tsp vanilla 2 1/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 cup chopped dates 3/4 cup chopped pecans apx. 2 1/2 – 3 cups cornflakes apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters
Method:
Preheat oven to 375F.
In bowl of stand mixer, cream shortening or butter. Add sugar and cream until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in milk and vanilla.
In separate bowl, combine flour, baking powder, soda, and salt. Whisk together to blend. Mix in the dates and pecans. Add to creamed mixture and stir until well combined.
Crush cornflakes crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.
Transfer crumbs to shallow bowl. Shape dough into small balls. Roll each cookie ball in the crumbs to coat. Place on parchment-lined baking sheets. Top each cookie with piece of cherry.
Bake for 10-12 minutes. Do not overbake. Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.
Makes approximately 4 dozen cookies.
These cookies go especially well with a glass of cold milk!
…and one is never enough!
A box of these cookies makes a wonderful, tasty gift!
Cherry Winks are a cookie jar favorite! Cookies are coated in crushed cornflake crumbs and topped with a cherry. Both showy and tasty!
Course Snack
Keyword cherry winks, cookies,
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
¾cupshortening or butter, softened at room temperature
1cupwhite sugar
2eggs, unbeaten (room temperature)
4tbspmilk, room temperature
1tspvanilla
2¼cupsall-purpose flour
1tspbaking powder
½tspsoda
½tspsalt
1cupchopped dates
¾cupchopped pecans
apx. 2½ - 3 cups cornflakes
apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters
Instructions
Position oven rack in center of oven and preheat oven to 375°F.
In bowl of stand mixer, cream shortening or butter. Add sugar and cream until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in milk and vanilla.
In separate bowl, combine flour, baking powder, soda, and salt. Whisk together to blend. Mix in the dates and pecans. Add to creamed mixture and stir until well combined.
Crush cornflake crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.
Transfer crumbs to shallow bowl. Shape dough into small balls. Roll each cookie ball in the crumbs to coat. Place on parchment-lined baking sheets. Top each cookie with piece of cherry.
Bake for 10-12 minutes. Do not overbake. Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.
Recipe Notes
Yield:Apx. 4 dozen cookies.
[Copyright My Island Bistro Kitchen]
Pin Me To Pinterest!
Cherry Winks
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.
Connect with My Island Bistro Kitchen on Social Media
June 2019 Update: Tim Dixon, mentioned in this blog post, is no longer producing asparagus for sale.
Yesterday, I paid a visit to Tim Dixon in North Tryon, PEI. Amongst other crops grown on the family farm, Tim grows a small acreage of asparagus which he markets to Island restaurants and also sells at the farm gate.
Tim Dixon with freshly picked asparagus from his North Tryon, PEI, Farm
Below is a photo of an asparagus spear just about ready to be harvested.
Asparagus Spear
Tim has been growing asparagus since 2000 and presently has acreage that yields between 500-700 pounds of this spring vegetable annually. I asked Tim why he decided to grow asparagus and he tells me he was looking to diversify his crop planting and was also looking for a market niche.
There are several varieties of asparagus but the bulk of Tim’s crop is the Jersey Giant variety. The asparagus is planted in springtime and is grown from crowns planted 1 foot deep in the rich red soil not far from the Tryon River. It usually takes a couple of years for the asparagus from a crown to be fully ready to be harvested.
Despite its Mediterranean origins and liking heat, Tim says asparagus is a hardy plant that only requires a light discing in the spring, a coating of manure, and some weed control. Tim says winter kill is not an issue for asparagus and a crown will generally produce spears for about 15 years.
Asparagus is one of the first vegetables of spring on PEI. Harvesting usually begins around Victoria Day in mid-May and continues until the end of June/first of July. When the spears are 6”-8” tall, Tim hand-picks them by snapping the spears off the stock, not cutting them. He tells me that the rule of thumb for harvesting asparagus is to pick for one week in the first year after planting, then 2 weeks the next, 3 weeks in year 3, up to 6 weeks of harvesting for mature asparagus.
Tim says the local community is very supportive and neighbours are amongst his best customers. On the farm, he sells both 1-pound and 2-pound bags of fresh asparagus. I asked him if he knew how his neighbours were preparing the asparagus and he says, typically, many steam or sauté the spears.
Fresh Asparagus
A standard-sized portion serving is 5 spears. Asparagus plates well because of its long, slender, vivid green spears and pointed flower heads that can range in color from dark green to tints of deep purple. It adds presentation, texture, and flavour to a meal. Asparagus has an earthy, unique taste and pairs well with poultry, seafood, and pasta. There are endless ways to prepare asparagus. One of my favourite ways to prepare asparagus is to mist it with a good quality olive oil, sprinkle it with freshly ground pepper, sea salt, and finely grated parmesan cheese and then barbeque it in a veggie basket over the open flame.
For maximum freshness, this vegetable is best used within 2-3 days of picking; however, asparagus will last up to near a week if stored in an open-ended plastic bag in the refrigerator. Wrap the woody ends of the spears in a damp paper towel to prolong their freshness. Be sure to trim off the woody ends before cooking.
My feature recipe today for asparagus is very simple. I tossed the spears with a light drizzle of Liquid Gold’s Arbequina extra virgin olive oil. Make sure you use a high quality olive oil for this dish.
For each serving I used a super-thin slice of prosciutto onto which I carefully spread a thin layer of spiced garlic and herb soft goat cheese. Be very gentle and careful with this step as prosciutto is very delicate and breaks apart easily.
Bundle together five spears and place them on the prosciutto slice. Sprinkle with freshly ground pepper and sea salt.
Gently wrap the prosciutto around the asparagus spears.
Transfer each bundle to a lightly greased baking sheet.
Bake at 375F for about 15 minutes.
I served the asparagus bundles with an almond-crusted stuffed chicken breast and duchess potatoes.
The Dixon Farm is located at 140 North Tryon Cross Road in North Tryon, PEI. To make arrangements to buy fresh Island asparagus, visit the farm or contact Tim Dixon by phone at 902-432-4771 or by email at dixonfarms1@live.com. Be sure to visit Tim’s website to learn more about the Dixon Farm.
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
What mom doesn’t like to be pampered on Mother’s Day and what says pampering more than breakfast in bed! Dress up an ordinary bed tray with a lovely napkin or pretty placemat and prepare a scrumptious breakfast for Mom.
The Menu: Start with a fresh fruit cup presented in the prettiest, daintiest pedestal dessert dish. Choose a variety of fruits of different colors, shapes, and textures.
Fresh squeezed orange juice adds an element of sophistication to the breakfast tray.
For the main course, I chose to serve scrambled eggs on crostini with a roasted Parmesan tomato half. The roasted tomato is so simple to make. Simply cut a tomato in half. A sprinkle of Italian seasoning, salt, pepper, and a shake of Parmesan cheese is all it takes to season the tomatoes. Drizzle each half tomato with a good quality olive oil – I used Liquid Gold’s Organic Tuscan Herb Infused Olive Oil. Roast the tomato on a lightly greased baking sheet in a 450F oven for about 10 minutes, just until tomato is heated and the Parmesan starts to turn golden in color.
How yummy does this tomato look!
A few herbs and a topping of grated cheddar cheese take scrambled eggs to a whole new level, particularly when served on a tasty crostini.
Look for lots of color to add to the breakfast tray. Color makes the tray look so much more vibrant, interesting, and appealing.
I like these petite individual-sized teapots. They are very versatile and don’t take up much room on a bed tray.
Fresh flowers are a must for any special breakfast in bed tray. Miniature carnations are very suitable for bed trays. Everything should be to scale in order for it to fit on the tray.
Lastly, you’ll want to add the finishing touch of a lovely and carefully chosen Mother’s Day Card.
A beautiful card for a beautiful Mom!
It’s all about Mom on Mother’s Day. It’s not always the big, fancy gifts that touch the heart. Most often, it is something like the care and attention that goes into planning something special, like breakfast in bed and, most importantly spending time together, that means the most.
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
The opening of the spring lobster season on Prince Edward Island is always an event.
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada
Fishing boats, laden with lobster traps like those in the photo above, depart wharves around the Island in the very early morning to set their traps. This is called “Setting Day” and marks the official opening of the spring lobster fishing season. It is not uncommon for people in the local fishing communities to head to their local wharves or nearby beaches to see the fishing boats off.
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day
It’s a sight to see a parade of boats, heavy laden with traps, heading out at sunrise from a wharf.
Heading out to Drop off the Lobster Traps on Setting Day
Several communities also have church services known as the “Blessing of the Fleet” services on the Sunday before setting day. These are sometimes held inside nearby local churches but, most frequently, they are held on the wharves of the fishing ports.
“Landing Day” follows Setting Day and is the day the first catches of the season land on the wharves. Daily catches occur for the duration of the lobster season. The photos below were taken at North Lake Harbour, PEI on June 1, 2012; however, the same scene would be playing out at many harbours across PEI.
Lobster Fishing Boats Filled With Their Day’s Catch Returning to Port at North Lake, PEI [June 1, 2012]
Lobster Fishing Boats, North Lake, PEI [June 1, 2012]Unloading the Day’s Catch at North Lake Harbour, PEI [June 1, 2012]And, here are the “goods”!
“The Prized Cargo” – Fresh PEI Lobster!
Boats at rest after their day’s work fetching the catch.
North Lake Harbour, PEI [June 1, 2012]And, once they are cooked, look at the fabulous rich color of these freshly caught PEI lobsters!
Cooked Lobsters
Many Islanders will enjoy lobster straight from the shell for their first “feed” of the season. For many, it is a tradition to have fresh lobster on the first day of the catch. This is one of the benefits of living on an Island – we have plenty of fresh seafood. Many (including myself) will argue that lobster from the spring fishery is better than lobster fished later in the summer from waters that have warmed up over the season (even though lobster from the later catch is very good, too). I don’t know why it is but lobster from the cold waters that surround the Island always does seem to taste better and I think even has a better texture meat.
I remember the first time I was on a Caribbean cruise many years ago, ordering lobster from the dinner menu. My taste buds were salivating for what I knew to be lobster taste. Oh my! It didn’t taste like lobster at all as I know it. That’s when I discovered the difference in taste of lobster that comes out of cold water and that out of very warm waters! I never ordered lobster from a cruise ship menu again. I wait for the good PEI lobster at home!
The ironic part of this is that I never liked lobster when I was growing up. In fact, when the family would be chowing down on lobster, my mother always roasted me a chicken (maybe a wee bit spoiled)! However, they convinced me to try a bite of it when I was probably about 18 years old and I’ve never looked back and have more than made up for it since! I love lobster by itself and in just about any other recipe imaginable!
So, today, I am sharing my recipe for Lobster Cakes to celebrate the opening of the PEI lobster fishery season.
8 oz. cooked lobster meat (fresh or frozen), cut into bite-sized chunks ½ – 1 cup fine bread crumbs
Apx. ¾ cup finely ground bread crumbs for coating lobster patties 2+ tbsp vegetable oil
Method:
Place warm mashed potatoes in large bowl. Add beaten egg and mix well. Add tartar sauce and Dijon mustard.
Stir in grated cheddar cheese.
Add parsley, garlic powder, dillweed, and pepper. Stir in onion, celery, and red pepper.
Lastly, add the lobster and mix well. Add just enough of the first amount of bread crumbs so the mixture will hold together and can be formed into patties.
Using a ¼ cup measuring cup, scoop up mixture and form into round patties. In shallow bowl, place the second amount of bread crumbs. Coat each patty in the bread crumbs until completely covered on all sides. Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won’t break apart when cooked.
Preheat oven to 375F.
Heat oil in non-stick skillet over medium-high heat. When oil is hot, reduce heat to medium and cook the lobster cakes 2-3 minutes on each side, until golden brown. Transfer browned cakes to greased baking sheet. Bake in oven 6-7 minutes to finish the cooking process.
Serve lobster cakes, 2 per person, hot with your favorite tartar sauce and a side green salad.
Lobster Cakes with Citrus Aioli
These cakes freeze well, uncooked. Cakes may be cooked directly from frozen state, adding a few more minutes to the cooking process or they may be thawed in the refrigerator for several hours before cooking.
Yield: Apx. 1 dozen cakes
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.
Connect with My Island Bistro Kitchen on Social Media
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.
8oz.cooked lobster meat (fresh or frozen), cut into bite-sized chunks
½ - 1cupfine bread crumbs
Apx. ¾ cup finely ground bread crumbs for coating lobster patties
2+tbspvegetable oil
Instructions
Place warm mashed potatoes in large bowl. Add beaten egg and mix well. Add tartar sauce and Dijon mustard.
Stir in grated cheddar cheese.
Add parsley, garlic powder, dillweed, and pepper. Stir in onion, celery, and red pepper.
Lastly, add the lobster meat and mix well. Add just enough of the first amount of bread crumbs so the mixture will hold together and can be formed into patties.
Using a ¼ cup measuring cup, scoop up mixture and form into round patties. In shallow bowl, place the second amount of bread crumbs. Coat each patty in the bread crumbs until completely covered on all sides. Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won't break apart when cooked.
Preheat oven to 375F.
Heat oil in non-stick skillet over medium-high heat. When oil is hot, reduce heat to medium and cook the lobster cakes 2-3 minutes on each side, until golden brown. Transfer browned cakes to greased baking sheet. Bake in oven 6-7 minutes to finish the cooking process.
Serve lobster cakes, 2 per person, hot with your favorite tartar sauce and a side green salad.
Recipe Notes
These cakes freeze well, uncooked. Cakes may be cooked directly from frozen state, adding a few more minutes to the cooking process or they may be thawed in the refrigerator for several hours before cooking.
Okay, so my recipe is actually eight layers, but who is counting when the meal is as tasty as this one is!
Seven-layer dinner (sometimes called “Shipwreck”) is really little more than a full dinner in a casserole and baked in the oven. I grew up (as I am sure many of you have) with this vintage meal served on a regular basis. The seven main ingredients are: 1) onions, 2) meat, 3) potatoes, 4) celery, 5) carrot, 6) peas, and 7) rice. Sometimes, it’s a six-layer dinner depending on what veggies I have on hand and sometimes it might be eight or nine layers thick. I like to add parsnip because it adds a level of sweetness. Sometimes, I will slice turnip very thinly and add it as well. Frozen corn also works in addition to the frozen peas or instead of. In that regard, it is almost a potluck dish!
It has probably been named “Shipwreck” because it can be made with pretty much any vegetables you happen to have on hand as well as different kinds of meats, such as ground beef or sausage and it is also an economical way to stretch the meat content. In many households, it can be made with what is on hand without having to go shopping and it doesn’t take any kind of exotic or hard-to-find ingredients. This is an old-fashioned hearty meal. Have you noticed that many of these old “stand-by” meals are becoming popular again?
On a regular basis, I tend to cook with a fair bit of seasonings and spices. However, this is one dish that I never add anything to it other than salt and pepper and the onion for flavour.
In my home, I grew up with this recipe being made with ground beef (we never used any other kind of meat in it). The beef I used for this casserole is 100% Island beef and was purchased at KJL Meats, a local butcher shop in Charlottetown, PEI.
This is a great meal to make when you have little time for meal preparation and clean-up because all the veggies, the rice, and the meat cook together in the one casserole so there are no pots and pans to wash (bonus!) other than the dish it bakes in. And, your kitchen will smell divine when this is baking in the oven! If there happens to be any leftover, this meal carries over well and, in fact, the flavours seem to become even richer the next day when it is reheated.
Seven-Layer Dinner
Ingredients:
1 medium onion 2 medium-sized potatoes, thinly sliced (about 1/8 inch thick) ½ – ¾ pound extra lean ground beef ½ cup celery 1/3 cup parsnips, thinly sliced (about 1/16 inch thick) 1 cup carrots, thinly sliced ½ cup frozen peas scant ½ cup Minute Rice 1 can tomato soup 1 soup can of water
Method:
Assemble ingredients.
Grease 2-quart casserole. Peel and slice onions to make first layer of casserole.
Add the layer of sliced potatoes and sprinkle with salt and pepper.
Add the layer of ground beef. Sprinkle with salt and pepper.
Add celery, parsnips, carrots, and frozen peas. Sprinkle with salt and pepper.
Sprinkle ingredients with rice. Cover casserole ingredients with can of tomato soup. Pour one soup can of water over top of ingredients (or, if you wish, you can mix the soup and water together and pour as one over the casserole ingredients).
Cover and bake at 350F for 1 ½ – 2 hours until vegetables are tender.
Serves 4-6
It is hard to plate this meal attractively but its taste more than makes up for its lack of presentation!
Suggested Serving: Serve with homemade mustard pickles and whole grain artisan bread.
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.
Connect with My Island Bistro Kitchen on Social Media
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.
Spritz cookies are dainty-shaped cookies that are crisp and buttery. They are made by pushing soft cookie dough through a cookie press which is a cylinder fitted with a decorative disk that has patterned holes through which the dough is “squirted” or pressed into shapes. Typically, cookie presses come with many different decorative disks – mine has probably 20 or more.
These cookies are popular at Christmas, special occasions, and are very suitable for afternoon teas as they can be made in so many different shapes and colors and can be further embellished with icing, colored sugar, miniature gumdrops, or dragées.
My recipe for Lemon Spritz Cookies is buttery rich and delicate. I like the flavour burst of lemon juice and zest in these petite cookies.
This recipe does best when the dough is chilled for 24 hours to allow the egg yolk to get fully incorporated and absorbed into the other ingredients. Unlike most liquids, such as water or milk, for example, eggs take a lot more time to become incorporated into the dry ingredients. When the dough comes out of the refrigerator, it will be too hard to push through the cookie press so let the dough sit at room temperature for about an hour or so until it becomes pliable enough that it can be formed into a roll that can be inserted into the cookie press cylinder. You’ll notice this recipe has no baking powder or soda. This is because that would cause the cookies to raise which, in turn, would result in them losing their shape and design that makes them spritz cookies.
Add the flour, salt, and cardamom to creamed mixture, stirring until well combined.
Cover dough tightly with plastic wrap and place in refrigerator for 24 hours.
Remove dough from refrigerator and let sit at room temperature for apx. 1 hour. Form dough into a roll that will fit inside the cookie press cylinder. Insert dough roll into the cookie press.
Line cookie sheets with parchment paper. Follow manufacturer’s directions for your cookie press to form the cookies into decorative shapes. Decorate with colored sugar, if desired. Bake at 400F for 7-8 minutes. Watch the cookies closely as their high butter content and small size means they will burn easily and quickly. Let cookies cool on baking sheets for 2-3 minutes then transfer them to wire racks to finish cooling.
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
I first had a rudimentary version of Cottage Pie (although I didn’t know that’s what it was) many years ago as a small child at Camp Segunakadeck (Seggie) on the south shore of PEI. I came home from summer camp raving about this yummy dish and trying to describe it to my mother. As a seven or eight-year old, my descriptions of culinary delights would not have been enough for even a seasoned professional chef to be able to concoct some resemblance of the meal. The description would have went something like this…there was hamburg and ‘stuff’ on the bottom and mashed potatoes on the top and it was made in a large pan. Many years later when I would recall my camping experience, I was always reminded of this dish which I have since come to realize was likely a very basic and simplistic version of Cottage Pie. Continue reading Savory Cottage Pie→
Today, I am sharing my favorite recipe for Honey Garlic Spareribs. This is a recipe I have been making for many years. Serve with rice or baked potato and, if desired, a side vegetable. Continue reading Honey Garlic Spareribs→
Blood Orange and Rhubarb Sauce over Halibut Steak served with Herb-Roasted Miniature Potatoes and Steamed Root Vegetables
Every Spring, I freeze bags and bags of rhubarb for recipes to be made through the remainder of the year. I am always looking for new ways to serve this versatile vegetable. Today, I am using it in this Blood Orange and Rhubarb Sauce for fish.
Living on an island on the East Coast of Canada, fish is readily available. Sometimes, I like to eat the fish plain, just pan-seared or oven-baked but, other times, I like it dressed up a bit. Rhubarb and citrus make a nice combination and citrus sauces go well with seafood so my sauce creation includes both rhubarb and citrus fruit.
I thought it was time to use up some of the remaining frozen rhubarb (or maybe I just needed to have a Spring food because our winter is getting very tiresome). You can use any kind of white fish with this sauce – my choice was the halibut steak because it had enough thickness to it that it would hold together to plate well for presentation and not break into pieces.
I love the rich red-colored sauce as a contrast to the white fish. I hope you enjoy.
Blood Orange and Rhubarb Sauce for Halibut Steaks
Ingredients:
1 cup rhubarb, fresh or frozen, chopped into 1/2″ pieces 2 tbsp sugar ¼ cup water
Juice of 2 blood oranges (about 2/3 cup juice)
1 tbsp butter 1 shallot, finely minced (about ¼ cup or a little less) 1 clove garlic, finely minced 1 tbsp balsamic vinegar 1 tbsp pomegranate molasses 2 tsp liquid chicken bouillon concentrate mixed in ½ cup hot water 1½ tsp blood orange zest ¼ tsp sage ¼ tsp ginger 1½ – 2 tsp cornstarch mixed in 1 tbsp cold water to make thickening paste
Method:
In saucepan, place the rhubarb, sugar, and ¼ cup water. Cook over medium-low heat for about 10 minutes, until rhubarb has softened. Push the rhubarb through a sieve to release the juice. You should have about 1/3 cup of rhubarb juice. Discard rhubarb pulp. Set juice aside.
Meanwhile, grate 1 1/2 tsp zest from one blood orange. Squeeze juice from 2 medium-sized blood oranges and strain through sieve to remove any pith and stones. In small saucepan, over medium-low heat, reduce the orange juice to about half. You should have about 1/3 cup of juice after this process.
In clean saucepan, melt the butter and sauté the shallot and minced garlic for 3-4 minutes until shallot is translucent.
Add the rhubarb and orange juices, balsamic vinegar, pomegranate molasses, chicken stock, orange zest, sage, and ginger. Bring to a boil over medium-low heat.
Remove from heat and strain through fine sieve into clean saucepan to remove any pieces of garlic and onion. This will make a clean, smooth sauce. Return mixture to low heat.
Mix cornstarch with water to make a paste. Add about 1 tbsp of the hot liquid from the sauce to temper the paste so it will not go lumpy when added to the hot mixture. Add to saucepan mixture and stir or whisk until thickened to consistency desired.
Makes enough sauce for 3-4 servings.
To serve:
Pan-sear or oven-bake halibut steaks till fish flakes easily. Plate the fish and pour 1-2 tbsp sauce over each steak. Garnish with chopped pistachio nuts, if desired, and blood orange slices.
I served the fish with a medley of yellow, red, and blue herb-roasted miniature potatoes, steamed carrots and turnip, and paired this meal with Beringer’s Chardonnay (CA).
Blood orange juice and rhubarb combine their flavors to make a wonderful sauce for white fish such as halibut.
Course Main Course
Keyword fish, seafood
My Island Bistro KitchenBarbara99
Ingredients
1cuprhubarb, fresh or frozen, (chopped into ½“ pieces
2tbspsugar
¼cupwater
Juice of 2 blood oranges (about 2/3 cup juice)
1tbspbutter
1shallot, finely minced (about ¼ cup or a little less)
1clovegarlic, finely minced
1tbspbalsamic vinegar
1tbsppomegranate molasses
2tspliquid chicken bouillon concentrate mixed in ½ cup hot water
1½tspblood orange zest
¼tspdried sage
¼tspground ginger
1½ - 2tspcornstarch mixed in 1 tbsp cold water to make thickening paste
Instructions
In saucepan, place the rhubarb, sugar, and ¼ cup water. Cook over medium-low heat for about 10 minutes, until rhubarb has softened. Push the rhubarb through a sieve to release the juice. This should yield about 1/3 cup rhubarb juice. Discard rhubarb pulp. Set juice aside.
Meanwhile, grate 1½ tsp zest from one blood orange. Squeeze juice from 2 medium-sized blood oranges and strain through sieve to remove any pith and stones. In small saucepan, over medium-low heat, reduce the orange juice to about half. This should yield about 1/3 cup of juice after this process.
In clean saucepan, melt the butter and sauté the shallot and garlic for 3-4 minutes, until shallot is translucent. Add the rhubarb and orange juices, balsamic vinegar, pomegranate molasses, chicken stock, orange zest, sage, and ginger. Bring to a boil over medium-low heat. Remove from heat and strain through fine sieve into clean saucepan to remove any pieces of garlic and onion. This will make a clean, smooth sauce. Return mixture to low heat.
Mix cornstarch with water to make a paste. Add about 1 tbsp of the hot liquid from the sauce to temper the paste so it will not go lumpy when added to the hot mixture. Add to saucepan mixture and stir or whisk until thickened to consistency desired.
Recipe Notes
Yield: Makes enough sauce for 3-4 servings.
To serve:Pan-sear or oven-bake halibut steaks till fish flakes easily. Plate the fish and pour 1-2 tbsp sauce over each steak. Garnish with chopped pistachio nuts, if desired, and blood orange slices.
This old-fashioned boiled ham dinner is a meal that is so familiar to me that it never occurred to me that some don’t even know what a “boiled dinner” is. So, today, I am going to demystify and explain the “boiled dinner” as I know it. Continue reading Boiled Ham Dinner – Old-fashioned Comfort Food!→
Double Chocolate Chip Drop Cookies Made with Stout
Well, for my Cookie of the Month for March, I tried to find out if there is a cookie recipe that traces its origins to Ireland or, alternatively, a cookie that is particularly popular on the Emerald Isle. However, I had no luck in tracking down any (maybe it was lack of Irish luck!)
I decided to create a special recipe and give it a distinctly Irish flavour using stout in honour of St. Patrick’s Day on March 17th. As you know, whenever possible, I like to feature Island products in my cooking and baking. At the time of writing, PEI does have a brewing company that produces stout – The Island Brewing Company produces Gahan Sydney Street Stout. However, it is apparently a limited edition and is not available in local liquor stores year-round — at least I couldn’t track down any. So, instead, I opted to use Montreal-brewed St. Ambroise Oatmeal Stout because it boasts hints of espresso and chocolate.
I knew I was going to be making a chocolate cookie with a hint of coffee flavour so a stout with both chocolate and coffee flavour could only enhance the cookie’s taste. Like any ingredient, moderation is the trick. My goal was to flavour the cookie with the stout and bring out the chocolate flavour – I wasn’t aiming for a beer-tasting cookie. Therefore, I used only 1 1/2 tablespoons of stout as part of the liquid ingredients.
This recipe calls for both butter and shortening in the ingredients and I recommend both be used. For more information on why some cookie recipes call for both types of fat, click here.
For the chocolate, I chose to use semi-sweet squares of chocolate because I find the flavour a bit more intense than powdered cocoa. Using some brewed coffee gives these cookies a distinct mocha flavour. For interest, color, and texture, I used swirled milk and white chocolate chips.
This dough does well when it is chilled and allowed to “rest” for 24 hours after mixing and before baking the cookies. The purpose of letting the dough “rest” is to allow the liquid ingredients, including the egg, to get fully incorporated and absorbed into the other ingredients. The “resting” period makes for a drier and firmer cookie dough and this controls its spread while baking so you don’t end up with a really flat cookie.
Refrigerating the cookie dough also allows the fat content in the dough to firm up, and cold, firm butter/shortening takes longer to melt in the oven. This delay in melting gives the cookies a chance to rise up instead of immediately spreading out. As a result, the cookies begin to bake, create structure, and are able to hold their shape before the butter, in particular, breaks down and flattens and spreads them out. I do not recommend skipping the dough chilling step for these cookies.
If the dough is particularly hard when it comes out of the refrigerator to the point that it can’t be scooped or spooned without chibbling it, let it rest at room temperature for 10 – 15 minutes. Do not, however, bring the dough completely back to room temperature and soften as that will defeat the objective of having the butter and shortening firm up in the dough before the cookies enter the hot oven and start spreading out.
I like the drop cookies to be soft and somewhat chewy and, of course, the key to that texture is to slightly underbake the cookies – bake these no more than 10-12 minutes at 350F and let them cool on the baking sheet for 2-3 minutes before moving them to a wire rack to finish cooling.
My Island Bistro Kitchen’s Double Chocolate Chip Drop Cookies
Ingredients:
1/2 cup butter, softened 1/4 cup shortening, softened 1/2 cup brown sugar 1/3 cup white sugar 1 egg 2 tbsp. cold brewed coffee 1 1/2 tbsp stout 2 tbsp milk 1 tsp vanilla 2 1/2 squares of semi-sweet chocolate, melted 2 cups flour 1/2 tsp. salt 1/2 tsp baking soda 1/2 tsp baking powder 1 cup chocolate chips
Method:
Assemble ingredients.
Cream butter and shortening.
Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
Add melted chocolate and mix to blend.
Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
Line baking sheets with parchment paper. Drop by cookie scoop or spoonfuls onto baking sheet, leaving about 2 inches between the cookies. Bake at 350F oven for 10-12 minutes. Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.
These make a fine treat for St. Patrick’s Day (but are just as good any time of the year!)
My Island Bistro Kitchen's Double Chocolate Chip Drop Cookies
These Double Chocolate Chip Drop Cookies are both tasty and showy. Flavoured with a wee bit of stout. A treat anytime but especially good for a St. Patrick's Day treat!
Course Snack
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1/2cupbuttersoftened
1/4cupshorteningsoftened
1/2cupbrown sugar
1/3cupwhite sugar
1egg
2tbsp.cold brewed coffee
1 1/2tbspstout
2tbspmilk
1tspvanilla
2 1/2squares of semi-sweet chocolatemelted
2cupsflour
1/2tsp.salt
1/2tspbaking soda
1/2tspbaking powder
1cupchocolate chips
Instructions
Assemble ingredients.
Cream butter and shortening.
Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
Add melted chocolate and mix to blend.
Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
Line baking sheets with parchment paper. Drop by cookie scoop or spoonfuls onto baking sheet, leaving about 2 inches between the cookies. Bake at 350F oven for 10-12 minutes. Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.
Recipe Notes
[Copyright My Island Bistro Kitchen]
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.
Connect with My Island Bistro Kitchen on Social Media
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.
There are so many ways to serve a sandwich other than just throwing two pieces of bread and some filling together. One of my favorite ways to serve sandwiches is to make them into panini. I bought a Bella panini grill a couple of years ago and I have certainly gotten use out of it.
Panini is nothing more than bread or rolls, some kind of spread, and a filling which usually involves some variety of deli meat and cheese. Often, a vegetable such as tomato is added as well. The sandwich is then heated in a sandwich press or panini grill where it is pressed flat and toasted.
If you are lucky enough to be near a bakery or a supermarket that makes a variety of breads and rolls, you are likely to find ones suitable for use in panini grills. Rolls identified simply as panini rolls or Ciabiata, Focaccia, or baguettes are all suitable for use in these types of sandwiches. Here in Charlottetown, the Atlantic Superstore has a good variety of rolls that they sell individually. You can, of course, use any plain bread you wish but the sandwich will be more interesting if made with some type of artisan bread or rolls.
Today, I am going to share with you how I make a Ham, Cheese, & Tomato Panini.
First, I have chosen puffy oval-shaped rolls that were simply labelled “Panini Rolls” at the Superstore and I split them in half, horizontally.
Panini Rolls
I sliced tomato rather thinly and sprinkled it with about 1/2 tsp. Cranberry Pear White Balsamic Vinegar from the Liquid Gold store here in Charlottetown. If you have been following my blog, you will recall the feature story I did last summer on this store and their fabulous balsamic vinegars and olive oils. I then sprinkled the tomatoes with some fresh ground pepper and sea salt and set them aside while I prepared the rest of the sandwich.
Marinating Tomatoes in Cranberry-Pear Balsamic Vinegar
To make the mayonnaise spread, I combined 1 tbsp maple syrup with 1 1/2 tbsp mayonnaise, 1 tsp. Dijon mustard, and a pinch each of basil and chives. I then added 1 green onion, thinly sliced.
Mixing Mayonnaise Spread
Using a good quality extra virgin olive oil (I used Liquid Gold’s Arbosana), I brushed olive oil over all the outside edges of the rolls. This is one of the occasions where you want to use the very best quality olive oil you can find because the taste really does come through.
Brushing the rolls with olive oil
I flipped the rolls over and spread the mayonnaise on each of the interior sides of the rolls. On one side of the roll, I started building the sandwich, starting first with a good quality Black Forest deli ham that was sliced very thin.
I then added the marinated tomatoes
Adding the marinated tomatoes
and another slice of ham
and, finally, added the grated cheese.
Adding grated cheese
You can use any of your favorite cheeses in this sandwich – I happened to have some Italiano mixture (mozzarella, asiago, smoked provolone, and parmesan) in the fridge so that’s what I used.
I then put the top part of the roll on the sandwich and transferred it to the heated panini grill.
I pressed and held down the top of the panini grill for about 20 seconds or so.
Panini Grill
I grilled the sandwich on the medium setting for probably about 4-5 minutes, essentially just long enough for the sandwich to be heated, the cheese melted, and the roll to have a nice crisp crust. Since each brand of grill will differ slightly, you will want to follow the manufacturer’s instructions for grilling panini and do some testing with your particular grill.
I sliced the panini diagonally and served it with carrot and celery sticks.
Ham, Cheese, & Tomato Panini
1 medium-sized tomato
1/2 tsp. Liquid Gold Cranberry Pear White Balsamic Vinegar
Fresh ground pepper and sea salt
1 tbsp maple syrup
1 1/2 tbsp mayonnaise
1 tsp Dijon mustard
pinch dried basil
pinch dried chives
1 small green onion, thinly sliced (white and light green parts only)
2 oz. deli-style Black Forest ham, thinly sliced
1 oz. grated Italian blend cheese
2 panini rolls of choice
1 – 1 1/2 tbsp extra virgin olive oil
Directions:
Slice tomato thinly. Drizzle with 1/2 tsp. Cranberry Pear White Balsamic Vinegar, freshly ground pepper, and sea salt. Set aside to marinate as you prepare remainder of ingredients.
In small bowl, combine the maple syrup, mayonnaise, Dijon mustard, herbs, and green onion. Mix well.
Split panini roll in half, horizontally. Brush virgin olive oil on all outside edges of roll. Flip rolls over and spread mayonnaise mixture on both interior sides of roll. Lay slice of ham on one side of roll. Add the marinated tomatoes. Add second layer of ham. Sprinkle with grated cheese. Place top of roll over layers of sandwich. Transfer to heated panini maker and grill according to manufacturer’s instructions.
Makes 2 panini.
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
Belgian Dessert Waffle with Fresh Strawberries, Whipped Cream, and Chocolate Sauce
The first time I had Belgian waffles was in Ogunquit, Maine, a long time ago. We used to vacation there and we found a wonderful little café that opened only for breakfast and their specialty was the Belgian waffle served with huge, fresh Maine blueberries. Naturally, a Belgian waffle maker had to be purchased so we could make them at home because waffles are, in fact, quite easy to make and just take standard baking ingredients!
Waffles are very versatile. They can be a breakfast food, eaten at brunch, lunch, for dessert or even as a main course for dinner, depending on the topping. There is nothing like creamed chicken atop a puffy Belgian waffle for good old-fashioned comfort food!
I love fresh berries, especially strawberries and blueberries, on waffles. Good drizzled with pure maple syrup, a rich chocolate sauce is also an option and a real treat for waffles. So, why not take a lowly basic waffle and dress it up for a tasty meal at any time of day.
Waffle Ingredients
Belgian Waffles
Ingredients: 1 cup all-purpose flour 1/2 tbsp baking powder 1/4 tsp baking soda pinch salt 1 cup milk 1/2 tsp vanilla 2 medium-sized eggs, separated 2 tbsp melted butter Separate the eggs. Beat the egg whites stiff. Set aside.
In separate bowl, mix the egg yolks and all remaining ingredients.
With electric mixer, beat until well-blended.
Gently fold the egg whites into the flour and milk mixture. Fold just until they are incorporated. This will yield a light, fluffy waffle.
Heat waffle maker and cook waffles according to manufacturer’s directions.
To serve, add sliced fruit, a dollop of whipped cream, and drizzle with your favorite syrup or topping. Dust with confectioner’s sugar, if desired.
Perfectly puffy Belgian Waffles with Strawberries are a fabulous treat especially with a dollop of whipped cream and drizzled with chocolate syrup
Course Breakfast
Cuisine Canadian
Keyword Belgian Waffles, waffles
Servings4
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1cupall-purpose flour
1/2tbspbaking powder
1/4tspbaking soda
pinchsalt
1cupmilk
1/2tspvanilla
2medium-sized eggs, separated
2tbspmelted butter
Instructions
Separate the eggs. Beat the egg whites stiff. Set aside.
In separate bowl, mix the egg yolks and all remaining ingredients. With electric mixer, beat until well-blended.
Gently fold the egg whites into the flour and milk mixture. Fold just until they are incorporated. This will yield a light, fluffy waffle.
Heat waffle maker and cook waffles according to manufacturer's directions.
To serve, add sliced fruit, a dollop of whipped cream, and drizzle with your favorite syrup or topping. Dust with confectioner's sugar, if desired.
Recipe Notes
Yield: Apx. 3-4 waffles
[Copyright My Island Bistro Kitchen]
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.
Connect with My Island Bistro Kitchen on Social Media
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.
Happy Valentine’s Day, everyone! Be sure to use the occasion to show special appreciation for those you love. One of the most ultimate ways to pamper a loved one on any day (and not just on Valentine’s) is by preparing and serving him or her breakfast in bed.
Valentine’s Day Breakfast in Bed Tray
This is a very simple breakfast menu I have selected for the bed tray: Freshly squeezed orange juice, fresh fruit cup sprinkled with coconut, heart-shaped Irish Cream French Toast with pure Canadian maple syrup, and a wee pot of tea. (Recipe for the French Toast follows at end of posting)
There is nothing like fresh-squeezed orange juice to start the day! The little juice jug was a find at a thrift shop. Bed trays have limited space so I’m always on the look-out for items that will be suitable for this purpose. I have opted to make the event special by serving the juice in a stemmed glass.
I have selected fruit with different colors and textures and dressed the fruit cup with some coconut and orange zest. The glass pedestal dessert dish is perfect for serving fresh fruit because it allows the colors of the fruit to show through giving color to the tray.
I sprinkled the French toast with confectioner’s sugar and added a dollop or two of whipped cream. My heart-shaped cookie cutter didn’t have as deep a cut in the center as I would have liked; consequently, the heart-shape isn’t as prominent or doesn’t show up as well in the photographs. I added the fan-cut strawberry to give both color and flavour.
What dresses up the food is the presentation. Yes, it’s all about the presentation! I covered the tray with a couple of my best quality white napkins and folded the third, using a “blingy” napkin ring as napkin jewelry. Out came the wee Sadler teapot I found in a second-hand shop last summer. From my teacup collection, I selected one that is predominantly pink since my color theme for this bed tray is pink and red.
Every bed tray should be adorned with a small bouquet of fresh flowers. I thoroughly enjoy having access to Island greenhouse-grown tulips over the winter. I drove out to Vanco Farms in Mount Albion to specifically select these pink and red tulips, knowing they would be perfect on this tray! I think the pink and red make a stunning color combination!
And, of course, adding a lovely card and a gift will make a special someone’s Valentine’s Day just a tad more special!
My Island Bistro Kitchen’s Irish Cream French Toast
2 eggs 3 tbsp milk 2 tsp Irish Cream Liqueur (follow link at bottom of posting for my recipe for homemade Irish Cream Liqueur) 1/2 tbsp orange juice 1/4 tsp vanilla 1/4 tsp cinnamon pinch cardamom 1/2 tsp freshly grated orange rind
With whisk, beat eggs lightly. Add remainder of ingredients in order given. Whisk to combine. Pour mixture into a flat pan or pie plate. Dip each bread slice into the mixture, turning to coat both sides.
Melt 1 tsp. butter in skillet. Transfer dipped bread to hot skillet. Over medium heat, fry bread till browned. Flip bread to brown other side. Transfer to serving plate. Sprinkle with confectioner’s sugar and add a dollop of whipped cream, if desired. Serve warm with maple syrup.
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
ove Tuesday is often commonly referred to as “Pancake Day” or “Pancake Tuesday”. Shrove Tuesday always falls on the Tuesday before Ash Wednesday which signifies the beginning of Lent, a 40-day period leading to Easter in the Christian calendar. Continue reading Pancakes for Shrove Tuesday→
These Old-fashioned Sugar Cookies are one of the plainest cookies yet they have endured throughout time and are often counted amongst the favorites in many families. The cookies are aptly named given the amount of sugar in them in proportion to the amounts of other ingredients. Despite the amount of sugar in most sugar cookie recipes, they are not really an overly sweet or rich cookie. Continue reading Old Fashioned Sugar Cookies→
While some will argue that Shortbread is not a cookie per se, I chose to include it in my Cookie of the Month series I ran a few years ago and, at the time of original writing, featured it for January given that is the month Robert Burns Day is celebrated. There are so many recipes and versions (and opinions!) of Shortbread and what follows is mine. Continue reading Shortbread Recipe→
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables
If you have been following my postings, you will recall my January 12, 2013, entry using black garlic in a sauce over sea scallops. My latest culinary escapade finds it is a suitable flavouring for sauces for meat as well. Below you will find the recipe I created for a pomegranate, red wine, and black garlic sauce to accompany a marinated pork loin roast. It serves 2-3.
As I described in my earlier posting on black garlic, don’t expect any traditional garlic flavour from this fermented version which is very sweet and tastes more like a fig or a prune than it does garlic. I like pomegranate molasses but it can sometimes be hard to find as many of the traditional supermarkets in my area don’t tend to carry it. However, if you can locate a grocer who sells Middle Eastern food in your area, you are most likely able to find the molasses there. The marinade itself is very traditional but the sauce I have created for drizzling over the roast pork loin slices is a somewhat sweet sauce with a rich burgundy color which, of course, comes from the combination of the pomegranate molasses, red wine, and black garlic. It makes a fine pairing, both in taste and visually, with the roast pork.
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
Ingredients:
3/4 lb pork loin roast
Marinade
2 tbsp soya sauce 1 clove garlic, minced 1 1/2 tbsp brown sugar 1 tbsp olive oil 1/8 tsp ginger 1/2 tbsp white wine vinegar 1 tsp shallot, finely minced salt and pepper to taste Mix all ingredients and place in dish. Place roast in marinade and turn once to coat. Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.
Preheat oven to 425F. Place roast on rack in small roaster. Roast, uncovered, for 15 minutes. Reduce temperature to 325F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer. Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce (recipe below).
Mixing the soya sauce, oil, white wine vinegar, and garlic for the marinade
Adding brown sugar, ginger, salt, pepper, and shallots to the marinade
Marinating the Pork Roast and Preparing it for Roasting
Pomegranate, Red Wine, and Black Garlic Sauce
1 tsp butter 1 tbsp shallots, finely minced 2 cloves black garlic, sliced or fork-mashed 1 1/2 tbsp pomegranate molasses 1/4 cup chicken stock 1/2 tbsp balsamic vinegar 1/4 cup red wine 1 tbsp brown sugar 1/16 tsp cardamon 1 tbsp orange juice 1 tsp cornstarch
Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon. Stir over medium heat just until mixture reaches boiling point. Reduce heat to low.
Mix cornstarch into orange juice. Add some of the hot mixture to the orange juice and cornstarch mixture to temper it. Add the mixture to the pot. Stir over medium-low heat until thickened.
Slice roast into 1/4″ thick slices and plate. Drizzle warm sauce over pork.
Making the Pomegranate, Red Wine, and Black Garlic Sauce
Making the Sauce for the Pork Roast
Sliced Pork Loin Roast Served with Pomegranate, Red Wine, and Black Garlic Sauce
I served the pork loin roast with potato croquettes and roasted root vegetables which were lightly tossed with a maple syrup and balsamic vinegar dressing.
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
A moist and tender pork roast is marinated, roasted, and served with a delectable sauce made with pomegranate, red wine, and black garlic.
Course Main Course
Keyword pork, pork roast
Servings3
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
3/4lbpork loin roast
Marinade
2tbspsoya sauce
1clovegarlic, minced
1 1/2tbspbrown sugar
1tbspolive oil
1/8tspginger
1/2tbspwhite wine vinegar
1tspshallot, finely minced
salt and pepper to taste
Pomegranate, Red Wine, and Black Garlic Sauce
1tspbutter
1tbspshallots, finely minced
2clovesblack garlic, sliced or fork-mashed
1 1/2tbsppomegranate molasses
1/4cupchicken stock
1/2tbspbalsamic vinegar
1/4cupred wine
1tbspbrown sugar
1/16tspcardamon
1tbsporange juice
1tspcornstarch
Instructions
Marinade:
Mix all marinade ingredients and place in dish large enough to accommodate the meat. Place meat in marinade and turn once to coat. Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.
Preheat oven to 425°F. Place roast on rack in small roaster. Roast, uncovered, for 15 minutes. Reduce temperature to 325°F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer. Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce.
Pomegranate, Red Wine, and Black Garlic Sauce:
Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon. Stir over medium heat just until mixture reaches boiling point. Reduce heat to low.
Mix cornstarch into orange juice. Add some of the hot mixture to the orange juice and cornstarch mixture to temper it. Add the mixture to the saucepan. Stir over medium-low heat until thickened.
Slice roast into 1/4" thick slices and plate. Drizzle warm sauce over pork.
Recipe Notes
Yield:2-3 servings
Marinated Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
Ever heard of black garlic? What do you think of when you hear the term?
Fermented Black Garlic Bulbs
Black garlic is not a variety of garlic grown. Rather, it is regular garlic bulbs that have gone through a fermentation process. Fermenting garlic to turn it into black garlic is truly food transformation. I say that because black garlic in no way tastes, looks like, or has the same consistency as the traditional hard white garlic we use to give garlic flavour to dishes.
To find out more about black garlic, I travelled to Kensington, PEI, where I paid a visit to garlic grower, Al Picketts, of Eureka Garlic.
Eureka Garlic, Kensington, PEI
Al has been growing garlic for 12 years. In 2012, he grew 42,000 plants and this year, with the cloves already in the ground since October, Al has increased his crop to 46,380 plants which will be harvested in July-August, 2013. He grows eight types of garlic and 78 varieties in those types. Yes, Al knows a thing or two about garlic!
Garlic Bulbs Drying
Al’s main business is in selling seed garlic but, in November, 2011, he began the fermentation process to turn garlic into black garlic. Al has been working with the Bio Food Tech Center in Charlottetown as he perfects his fermentation process and product. While Al keeps his exact fermentation process a carefully-guarded secret, he did show me a recycled refrigerator that he insulates well, heats with a water heater, and uses as an incubator of sorts for the fermentation process.
Incubator for Fermenting Black Garlic
Inside this incubator are stacks of covered plastic storage boxes containing hundreds of garlic bulbs fermenting. He tells me it takes about three weeks in controlled temperature for the fermentation to occur. The top right photo below shows a garlic bulb in the early stages of fermentation and the one in the lower right photo is a completely fermented bulb. The photo on the left below shows different colored bulbs in the plastic containers; these are bulbs at different stages of the fermentation process as they change and deepen in color.
Black Garlic in Various Stages of Fermentation
When fermented, the cloves will be a dark chocolate brown color – almost black — and very soft. This is not the kind of garlic you could put through a garlic press and it does not mince well. But, oh, it does have its own unique flavour! The cloves can be carefully sliced or mashed with a fork and added to recipes.
Black Garlic Bulb and Clove
When Al offered me a taste of the black garlic, straight up, I must admit I was trying to prepare my tastebuds for a somewhat pungent, strong garlic flavour. But, one of the most surprising things about black garlic is the taste. I would describe it as somewhat sweet, no discernible garlic taste, and being a cross between a prune and a fig in taste, color, and texture. So, if you are looking to use it as you would regular garlic, don’t expect any garlic flavour in the dish as black garlic has a sweet, fruity taste. Black garlic, however, brings its own unique subtle flavour to dishes like soups, sauces, and seafood and is often used in Asian cooking. The black color does not change when cooked so you need to prepare for that color in your dish. There are not a lot of black foods and some might suggest they would not be appetizing. However, I find the contrast of the black garlic on white fish, for example, to be quite dynamic and appealing.
Black Garlic Color and Texture
Black garlic is a relatively new local food item and the jury is still out as to whether it is a food fad or if it may well become a food trend. Could it be garlic’s new cavier? Promoters claim it may be the next superfood, citing its health benefits — it reportedly boasts twice as many antioxidants as raw garlic. That said, I couldn’t find any scientific research studies completed on black garlic that would state conclusively what its specific health benefits are.
So, if it doesn’t taste like garlic why, then, use it? I would say because it offers another flavouring and complexity to many dishes. I have used it on pizza and in seafood dishes and I plan to try it next with pork.
Al tells me that black garlic can be stored at room temperature – no refrigeration required – for several months. He says it can also be stored in the freezer and, when you want to use it, just remove as many cloves as needed and mash them with a fork or slice them with a knife – there is no need to thaw them first.
Al sells his black garlic for $30/pound. On Prince Edward Island, it is available directly from Al at his farm “Eureka Garlic” on the corner of Routes 2 and 233 in Kensington (902)836-5180.
Black Garlic Packaged for Sale
As you know, when I visit a local producer, I bring home their product and make a recipe featuring the food item. The recipe below, for scallops, is how I used black garlic with seafood and I found the result really tasty (yes, I’ve made this dish more than once already!). The black garlic does not mask the scallop flavour and yet it accents the seafood well. This recipe serves two.
Black Garlic on Fresh Scallops
Scallops in Black Garlic
14 scallops
3 T butter
Fresh ground pepper
4 cloves black garlic, sliced
¼ cup white wine
½ T balsamic vinegar
1 tsp freshly squeezed lemon juice
1 tsp dried chives
Pinch dillweed
1 tsp parsley
Ingredients
Melt 2 T butter in small skillet. Over medium-high heat, sear the scallops 2-3 minutes per side until lightly golden in color. Transfer scallops to plate and keep warmed.
Searing ScallopsBlack Garlic
Add 1 additional tablespoon of butter to skillet. Add the black garlic and sauté for 30-45 seconds. Add pepper to taste. Add white wine, balsamic vinegar, and lemon juice. Stir over medium-low heat 1-2 minutes until sauce reduces. Add herbs and heat for about 30 seconds.
Adding Black Garlic
To serve, plate the warm scallops and spoon the black garlic sauce over the seafood. Serve with potato or rice and a side of vegetables.
Serves 2
Scallops with Black Garlic Served with Potato Cake and Vegetables
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
This year seemed to be a particularly good year for growing pumpkins on the Island. Everywhere I looked I saw fields, bins, and wagons full of the bright orange pumpkins which are members of the gourd family.
Trailer Loads of Pumpkins at Kool Breeze Farm in Wilmot Valley, near Summerside, PEI
Bins of Pumpkins at Kool Breeze Farm
Funny how we can’t wait to display them on our doorsteps and in fall displays but, once the end of November arrives, we don’t want to see pumpkins hanging around as thoughts turn to Christmas decorating.
Pumpkins at Compton’s Vegetable Stand, St. Eleanors, near Summerside, PEI
Field of Pumpkins, Marshfield, PEI
So, wondering what to do with those pumpkins instead of throwing them into the compost bin? Why not make a batch of old-fashioned pumpkin jam. This isn’t an altogether common jam you are likely to find on many supermarket shelves. Yet, it is a very tasty, economical, and versatile jam that only takes four ingredients — pumpkin, sugar, crushed pineapple, and jello. This is a jam that my grandmother used to make every fall for her brother yet I don’t recall it ever being on her own pantry shelves and I’m not sure why.
The jam has a wonderful bright orange-yellow color. In fact, I think it is more like a marmalade than a jam. Regardless, it is very tasty on toast, biscuits, as a filling for cookies, and as a dollop on warm vanilla custard.
Pumpkin Jam on Biscuits
Pumpkin Jam as a Filling for Thumbprint Cookies
To make the jam, select a pumpkin that is more oblong than round in shape. I visited my local vegetable stand and they told me these are “jamming” pumpkins.
Pumpkin for Jam
Cut the pumpkin open and remove and discard the seeds and pulp.
Split Pumpkin Ready to be Seeded
Cut the pumpkin flesh into finely diced pieces and place in pot.
Diced Pumpkin
Add the sugar to the diced pumpkin and let the mixture sit overnight. The sugar will draw the juice out of the pumpkin.
Adding Sugar to the Diced Pumpkin
In the morning, drain and reserve the juice from the pumpkin.
Draining the Juice from the Pumpkin
Boil the juice for 20 minutes over medium heat to form a syrup.
Syrup for Pumpkin Jam
Add the drained pumpkin to the hot syrup.
Adding Pumpkin to Hot Syrup
Over medium heat, cook the pumpkin until it starts to become transparent, approximately 20-30 minutes.
Cooking the Jam
Add the can of crushed pineapple and its juice to the jam.
Adding the Crushed Pineapple to the Pumpkin Jam
Add the jello to the jam.
Adding the Jello to the Pumpkin Jam
Bring jam to a boil over medium heat.
Cooked Pumpkin Jam
Meanwhile, sterilize the jars.
Fill the sterilized jars.
Bottling Pumpkin Jam
Place warmed lids on the hot jam bottles to seal and fingertip-tighten the rims to the bottles.
Placing Lids on Jam Jars
Store this jam in the refrigerator for approximately 1 month and enjoy it fresh as a treat when pumpkins are in season.
Pumpkin Jam
Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:
Join My Island Bistro Kitchen on Facebook Follow the Bistro’s tweets on twitter @PEIBistro Find the Bistro on Pinterest at “Island Bistro Kitchen” Follow along on Instagram at “peibistro”
Cut, peel, remove and discard seeds and pulp of pumpkin. Cut pumpkin into small diced pieces.
Place diced pumpkin in large pot. Add sugar. Soak overnight.
Drain pumpkin in colander, reserving juice.
Return reserved juice to pot and boil for 20 minutes over medium heat.
Add the drained pumpkin to the hot syrup. Cook over medium heat until pumpkin pieces start to become translucent, about 20-30 minutes.
Add the crushed pineapple and its juice to the mixture. Stir.
Sprinkle the jello over the mixture. Stir and bring mixture to a boil over medium heat.
Sterilize the jars either by using the sanitizer setting on the dishwasher or by placing the jars in boiling hot water.
Fill sterilized jars, leaving approximately 1/4" head room at jar top. Heat lids and place on jars. Fingertip tighten rims to jars. Store this jam in the refrigerator for apx. 1 month and enjoy it fresh as a treat when pumpkins are in season.
Bake for 10-12 minutes. Do not overbake. Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.
![Lobster Fishing Boats Filled With Their Day's Catch Returning to Port at North Lake, PEI [June 1, 2012]](https://myislandbistrokitchen.com/wp-content/uploads/2013/04/DSC04908.jpg)
![Lobster Fishing Boats, North Lake, PEI [June 1, 2012]](https://myislandbistrokitchen.com/wp-content/uploads/2013/04/page-1-Boats-in-North-Lake-001.jpg)
![Unloading the Day's Catch at North Lake Harbour [June 1, 2012]](https://myislandbistrokitchen.com/wp-content/uploads/2013/04/page-2-Boats-in-North-Lake.jpg)
![North Lake Harbour, PEI [June 1, 2012]](https://myislandbistrokitchen.com/wp-content/uploads/2013/04/DSC04926-001.jpg)
