Combining the sweet and tart flavors of blueberries and cranberries makes for a delectable Cranberry Blueberry Sauce. Their flavors play well off of each other. Most will be familiar with the traditional cranberry sauce that, for many, has to be part of a roasted turkey or chicken dinner. Click here for my recipe for classic cranberry sauce. Continue reading Cranberry Blueberry Sauce
Green Tomato Marmalade is not an altogether common variety of marmalade. It’s not a typical marmalade likely to be found on many, if any, supermarket shelves. That, in my view, makes Green Tomato Marmalade all the more special because it’s more unique and exclusive! That, plus the fact it can be used as either a sweet or savory spread, makes this marmalade a worthwhile addition to your preserve inventory. Continue reading Green Tomato Marmalade Recipe
When we think of picnics, we most often think of lunch time or dinner events. Rarely, do we think of a breakfast picnic and yet it’s probably one of the easiest picnic meals to pack!
Recently, I suggested we pack up a continental breakfast and head to the beach for a morning picnic. We had just been to a nearby blueberry U-pick so, naturally, blueberries were included in the picnic.
The menu was simple. Orange juice, Greek yogurt topped with homemade granola and fresh blueberries, homemade muffins, peaches, and coffee.
I love these little multi-purpose jelly jars. They are perfect for yogurt parfaits!
A breadboard makes an easily transportable platform upon which to set the food. I find, with beach picnics and an uneven sand base, it can be a bit of a challenge to keep the food from tipping over and spilling. However, the breadboard provides a stable, level surface eliminating the problem.
All that needs to be added is the quintessential coffee! I have a small thermos/coffee butler that holds exactly two cups of coffee and is great for these types of events.
I love my wicker picnic baskets and this one came equipped with the plates, mugs, and cutlery.
Let’s take a peek inside the picnic basket!
A good book for one and the morning newspaper for the other found their way to the picnic, too! No need to take along lawn chairs – an old blanket and a couple of comfy pillows will suffice.
Our summers are short here in Prince Edward Island so we make the most of the lovely fine days and our close proximity to the beach. What better way to savour the last days of summer than to pack a breakfast picnic and head to the beach to enjoy breakfast with a view like this! Self-imposed time-outs can be a good thing!
It’s hard to think of summer without thinking of ice cream. Those hot, sultry summer days just seem to beg for an ice cream fix.
Here, on PEI, we have no shortage of ice cream venues to choose from. Whether you are a soft-serve ice cream fan or a hard ice cream aficionado, you’ll find lots to choose from. After a summer of research (full disclosure – the waistline may have been harmed by this initiative!), here’s the scoop on my favorite places on the Island for hard ice cream and for soft-serve ice cream. Readers will note that opinions expressed are my own based on personal experience at all venues mentioned below. None of the establishments knew I was sampling their products for this review. This is not a sponsored post and I received no compensation in any form for my reviews.
My review is broken down into two parts – hard ice cream and soft-serve ice cream. Readers will note that I was not reviewing every product sold by dairy bars and ice cream parlours. Rather I was reviewing two very specific products – hard ice cream and soft-serve ice cream. This to say that, for example, a dairy bar that specializes in, or is most known for, its soft-serve ice cream, may also serve other frozen products such as hard ice cream, too. In that example, if I was reviewing their soft-serve product, that’s all I was reviewing from that particular dairy bar. Likewise, if a business is known primarily for its hard ice cream but also sells, for example, frozen yogurt or sherbet, I only reviewed their hard ice cream product(s). Of those I sampled in 2018, what follows were my top favorites.
Two locations that specialize in the production of the traditional hard ice cream stood out for me:
Creamery Location: 12 Milky Way (397 Capital Drive), Charlottetown, PEI
(11 Canadian locations + 1 in Beijing, China)
Churning out delectable flavours since 1983, the flagship creamery is located on the aptly-named “Milky Way” just off of one of the famous roundabouts outside Charlottetown. This venue is open year-round so locals do not have to go through withdrawal due to seasonal closures (phew!). Other COWS locations, however, may be seasonal.
Apart from the high-quality ice cream (yup, 16% butter fat), COWS is legendary for its creative and unique ice cream flavour names often involving a play on words related to anything “cow” – like Cownadian Maple, Fluff ‘n Udder, Messie Bessie, and Moo Crunch, for example.
When I visit a COWS location, I go in with the best intentions to try a new flavour but, once I’m standing in front of the display case, I inevitably choose “Wowie Cowie”, a delectable concoction of vanilla ice cream, English toffee marble, chocolate flakes, and Moo Crunch. Ice cream is available in dishes or cones but their handmade waffle cones are hard to pass up! In my view, the cones are part of the “udderly” wonderful COWS ice cream experience!
There is no indoor seating at this COWS location though there are some nearby picnic tables outside. Some COWS locations may have indoor seating available. Tours of the creamery at this location are also available.
One of the things that makes COWS ice cream extra special is that it is available exclusively at COWS stores so heading to a COWS outlet just makes the experience that much extra special because you know you can’t buy it at the local supermarket. You can check out the story I earlier wrote on COWS here.
286 Fitzroy Street, Summerside, PEI
The newbies on the Island ice cream scene, this family-owned and operated ice cream parlour opened its doors in 2016 and is quickly earning a reputation for high quality homemade ice cream.
Located in a heritage home, known as the Holman Homestead, in Summerside, this ice cream parlour has fast become a favorite stop for ice cream aficionados. Much of the charm of the historical property has been maintained and gives an air of stepping back in time to a vintage ice cream parlour.
The premium homemade hard ice cream, manufactured on the premises, is made with all-natural ingredients. Several flavours of ice cream are available – my favorite is the Salted Caramel though I have heard rave reviews of their Cookies and Cream variety.
Ice cream is available in cones or dishes but, as you walk up the sidewalk toward the house, you can catch the tantalizing waft of the waffle cones being made – it’s hard not have one of those cones and they don’t disappoint!
The parlour also offers sundaes, banana splits, and soda fountain floats made with their homemade ice cream.
They also make sherbets and have at least one variety of ice cream made with sheep’s milk. Service is provided by friendly staff. Eat inside or, on lovely weather days, enjoy the ice cream in the garden. The ice cream from Holman’s is made all the more special because it is only available at their Ice Cream Parlour and you won’t find it in the frozen dairy section of any supermarket. Open seasonally. (Hint – In my view, it’s worth the drive to Summerside just to have an ice cream at Holman’s! Just sayin’, this might have happened on more than one occasion….for research purposes, of course, you know….just sayin’…..)
Two locations that are known primarily for their soft-serve ice cream particularly caught my attention.
559 Water Street, Summerside, PEI
This dairy bar came recommended to me by a couple of folks who thought I should check it out. Can soft-serve ice cream really be all that different from one place to another? Yes, it can and Sunny’s proves it!
Opened in 2011, in the west end of Summerside, this is a traditional style dairy bar in that you place your order at the window and take your ice cream back to your vehicle or to the Green Shore Park across the street. There is no indoor seating.
This dairy bar was a new discovery for me this year and I will be back! I opted for a Hot Fudge Sundae, my all-time favorite. The ice cream was the creamiest and richest I have ever had and the hot fudge topping was, well …. sublime!
Sunny’s has a long list of ice cream treats on its menu, too numerous to mention here. Portion sizes are very generous. I ordered a small sundae and, as can be seen in the photo, it is a very generous helping! Open seasonally, this is definitely a place to check out for ice cream in Summerside!
Two (2) locations – Original at 109 Victoria Street West and new one in 2018 at 25010 Veteran’s Memorial Highway, both in Kensington, PEI
A long-time favorite with Islanders, this traditional-style dairy bar is well known for its catchy TV ads “Don’t Drive By! Drive In!” For many Islanders, it will come as no surprise as to why Frosty Treat made my list of “go-to” places for yummy ice cream in PEI. Frosty Treat has been synonymous with great soft-serve ice cream for many years and the frequent line-ups at the dairy bar window on hot summer days and evenings attest to this.
This popular ice cream bar serves up creamy soft-serve ice cream that will satisfy any craving for soft swirly ice cream. Other ice cream treats are also available on Frosty’s menu.
Frosty Treat has been a summer tradition for us for many years. Their Hot Fudge Sundae, in particular, is a perennial favorite. Open seasonally.
If you are in the Kensington area, “don’t drive by, drive in” to one of the Frosty Treat locations for a cool ice cream treat.
2 Somerset Street, Kinkora, PEI
Located in the small rural village of Kinkora, midway between Charlottetown and Summerside, the Somerset Ice Cream Bar opened for business in summer 2018. What makes this ice cream bar unique, and what earned it a special mention in this article, is that its owner and operator is a young entrepreneur, still in high school (yes, you read that right)!
Many cones of generous-sized portions of creamy swirled soft-serve ice cream were served out of this new dairy bar this past summer. In traditional dairy bar style, orders are placed at the window. There is no indoor seating but there are benches on the deck around the dairy bar and limited picnic table seating. Open seasonally.
If you are traveling Rte 225 between Summerside and Charlottetown, make it a plan to stop for a tasty treat at this ice cream bar.
So, this is what the waistline could handle this summer! Again readers will note that some of these establishments also serve other types of ice cream and ice cream related treats. However, the purpose of my exercise this summer was to simply find great establishments that specialized in, or were best known for, either hard ice cream or soft-serve ice cream. Others may have differing opinions on my choices but, based on my personal experience on the days I visited the venues, I had great ice cream and service at each of these five (5) venues this year. In my view, you can’t go wrong with an ice cream treat from any of these five (5) venues. All establishments have active social media accounts (and some have websites) that you can check out for more information and hours and season of operation.
There are so many options for summertime desserts. I try to use fresh fruits in desserts throughout the summer season and often look for combinations that will work well together. Some fruits just naturally complement each other, like blueberries and peaches, for example. Together, they make a fabulous Peach Blueberry Crisp! Continue reading Perfect Peach Blueberry Crisp Recipe
We thoroughly enjoy our home province of Prince Edward Island! Our special Island is small enough that we can get to know all parts of it quite well. In summer, especially, we do a lot of day trips all around the Island. Most times, for our day excursions, I pack a picnic lunch and we head off for the day. Sometimes, I have a particular picnic destination in mind and have a good idea if there will be a park nearby that would be suitable for a picnic and, other times, it’s totally by chance where we land at picnic time. Apart from the opportunity to dine outdoors in our all-too-short summer season here on Canada’s Atlantic Coast, transporting our own meal means we can eat wherever we are whenever we are hungry without having to try and be at a certain location where there is a restaurant which may, or may not, be able to accommodate dietary needs.
Our recent day trip took us to the north shore area of the eastern part of the Island. I love PEI lighthouses – the iconic red and white structures are dotted here and there all around the coast of the Island. I had been searching to find the St. Peter’s Bay Lighthouse for some time and was determined to find it this year. So, this was our primary destination on this particular day trip.
It wasn’t particularly easy to find this elusive lighthouse but, with assistance of an acquaintance who provided directions, I was able to locate it. Access is via a single lane red clay road with a canopy of trees. The adventure was indeed worth it!
After we enjoyed the vista surrounding the lighthouse, not to mention the beautiful beach, we decided it was time to find a place to set out our picnic.
I knew of the small park by the water in nearby St. Peter’s Bay where I had had a picnic before (click here to view those photos). What I didn’t recall was the lovely gazebo at this site. This find was a blessing since the temperature had soared to 28C by this time and it was way too hot to eat out in the open with no shelter!
When we arrived, we found the large gazebo unoccupied so immediately went about setting out our picnic lunch. Someone had planted beautiful flowers in boxes around the gazebo and that formed a ready backdrop that I could not have planned or hoped for. Bonus! See how gorgeous the flowers look in the photo below and how they fortuitously match my color scheme and complement the color of the lemonade!
The color theme of my picnic was turquoise, always a summery color. The burst of hot pink in the drink certainly adds a punch of color!
I found the bowls, matching small salad dressing containers, and rectangular dishes at Walmart. Not only are they all color-coordinated in turquoise blue but the dishes come with the needed cutlery built in, a real bonus because there is no need to remember to bring cutlery separately.
The bowls match my insulated picnic basket. A blue-checked tablecloth and checkered napkins, already part of my picnic arsenal, were found to match as well.
A small model sailboat in matching colors and a collection of shells formed the centerpiece for my tablescape. I figure if I am going to dine outside, I might as well go all the way and set the table attractively! It makes for a more fun and memorable picnic.
For lunch, I prepared my version of a picnic buddha bowl, ensuring it contained contents that would travel. There is no one right way to make a buddha bowl but, typically, they contain some kind of grain (preferably high fibre), veggies and fruit, a protein source, and greens. I began by layering the bowl with lettuce from our garden. Our garden has been a good producer this year so the cherry tomatoes, celery (it’s there but it’s hiding in the photo), and carrots are garden-fresh. The grain I chose to use was a tri-colored quinoa. To make the meal more substantial and to add some protein, I included a half hard boiled egg in each bowl. The addition of the red onion gives a flavor and color boost. I love how colorful and healthy this salad is!
I often brine and roast boneless skinless chicken breasts for various uses and they are perfect sliced for a main meal salad or as added protein in a buddah bowl.
Some freshly picked blueberries from the Tryon Blueberries U-pick added a bit of color, texture, and sweetness to the salad. A simple balsamic dressing was all that was needed to finish the salad. This type of meal is great for a picnic. The meal is completely prepped at home and contained in a bowl with the dressing added at the time of serving. The meal travels well – I use several ice packs in my insulated picnic basket to keep the food good and cold. At meal time, it is simply a matter of removing the cover from each diner’s bowl and the meal is ready to go. Clean-up is super easy because the covers pop back on to the bowls and the utensils fit inside the bowls so there are no messy plates and utensils.
These high bush blueberries are great snacking berries and I often pack them in my picnic basket when the berries are in season. Today, their blue color matches my color scheme, too!
Peanut butter cookies are always a great stand-by picnic treat. They are easy to make, easy to transport, and satisfy the sweet tooth. For my recipe, click here.
Peaches are also a great fruit to take along on picnics. I love to incorporate the flavors of summer into my picnic menus.
I love the little bottles in the photo below. When I made the rhubarb lemonade earlier in the summer, I froze some in these bottles to have it ready for picnics. The bottles help to keep the food cool as we travel and they quickly finish thawing completely when removed from the cooler as the picnic is being laid out. This is a super tasty (and colorful) summer drink – you can access my recipe by clicking here.
I hope you have enjoyed a peek into my picnic in the gazebo in St. Peter’s Bay, PEI! The Island has many picturesque places suitable for picnics and each comes with its own unique view.
For other picnic inspiration from My Island Bistro Kitchen, check out these:
Picnic by the Confederation Bridge in PEI
Sliders and Salad Sunday Picnic
A PEI Picnic in the Park
Casual Summer Picnic
A Canada Day Picnic in St. Peter’s Bay, PEI
A Casual Summer Afternoon Picnic
A Beach-Themed Picnic
A Pretty Pink Picnic
Canada Day Picnic
Oh Canada! A Picnic to Celebrate Canada Day
Labour Day Picnic by the PEI Seaside with Lobster Croissants on the Menu
A Plaid Picnic on the Verandah
Locovore’s Picnic – Food Day Canada 2016
Late Summer Charcuterie Picnic
Sunday Afternoon Wine and Cheese Picnic
Old Country Rose Afternoon Tea Picnic
Tucked away on the Graham’s Road (Route 8), in the picturesque rural community of New London, Prince Edward Island, you will find The Table Culinary Studio that offers short (between 3.5 and 4.5 hours) cooking classes that focus primarily on cooking with fresh, local Island foods. This experience is a great way to learn about the Island food culture.
The rural setting is quintessential PEI. Fields in shades of green contrasted with the Island’s iconic red soil take visitors to the heart of some of the Island’s most fertile farm land.
Just down the road is New London Harbour, home to a small lobster fishing fleet and the grounds for other seafood like oysters, quahogs, and mussels. Not far away, quality food can be sourced from dairy and beef farms, organic farmers, beekeepers, cheesemakers, and garlic growers. Could there be a more authentic location for a PEI culinary studio!
While it is no secret that PEI has lovely scenery to enjoy, spectacular beaches and golf courses, and many attractions to keep visitors busy exploring our Island, many come to the Island knowing that PEI offers great food from the land and sea.
Our potatoes, oysters, mussels, and lobster, in particular, are shipped all over the world and these Island products are well known, respected, and sought after for their high quality.
So, what better way to experience the Island foods first hand than to take a short cooking class to learn more about them and how they can be prepared.
The Table Culinary Studio (formerly Annie’s Table) has been in operation since 2012, offering an array of short cooking classes on a myriad of topics. Under new ownership in 2016, The Table, with owner/chef Derrick Hoare at the helm, continues with the tradition of engaging culinary aficionados in ways to prepare local Island foods such as lobster, oysters, mussels, scallops, beef, cheese, and so forth. The focus is very much on using fresh local ingredients that are in season and, by extension, acquainting participants with the rich Island food culture.
The Table offers a number of hands-on cooking classes that include (at the time of writing) Bounty of the Sea, Black Gold (cured garlic), Farm to Table, Marilla’s Table, Hive to Table, Let Them Eat Beef, Oyster Obsession, Say Cheese, Vivacious Vegan, Applelicious, Artisan Bread, Gluten Free Gourmet, and Helping Hands. The Table operates seasonally from May to October to coincide with the Island’s tourism season. Several of the cooking classes involve field trips to farms and other local food producers to see, first-hand, how food is grown or produced and to pick up some local ingredients to bring back to The Table to be used in the class that follows. This form of experiential tourism provides the opportunity for the learners to create wonderful memories of their vacation time in PEI, connect directly with PEI food producers, and to learn more about the Island’s food culture and the role that farming, fishing, and other food production play in the Island’s economy and way of life.
I recently participated in the “Bounty of the Sea” cooking class at The Table which is located within walking distance to the house in which famed Island authoress Lucy Maud Montgomery was born and not far by vehicle to the resort municipality of Cavendish.
But, before I take you on the adventure with me, here is a brief description of the venue and what a cooking class is like at The Table.
What makes this culinary studio unique is its venue. It is located in a small white repurposed country church, very typical of so many seen in several Island communities. Inside the church, the pews have been removed and, in their place, is a large harvest table where, in a few hours time, class participants will gather to enjoy the lavish spread of the morning’s cooking. The church’s altar has been elevated to a loft setting and the building is tastefully furnished.
The original altar and choir loft locations have been transformed into an open teaching kitchen.
Class size is small and intimate – only a maximum of 10 participants per cooking class. This ensures that each person has a front row view as the culinary team teaches the cooking or baking techniques in the open-style kitchen. It also allows for participants to be actively engaged and participating in the cooking or baking activities.
The culinary team consists of owner/chef Derrick Hoare, Executive Chef Michael Bradley, and Events Coordinator Christine Morgan. The atmosphere is unhurried and very sociable. Strangers become friends over the commonality of food. With a growing hunger for knowledge about where one’s food comes from and how it is grown, produced, or harvested, cooking classes appeal to most age demographics and skill levels. No need to worry if you are not an experienced or accomplished cook – the classes offer something for everyone, including a scrumptious meal after the class in the beautifully appointed old country church.
So, now on to my adventure as a participant in The Table’s “Bounty of the Sea” cooking class. After morning coffee upon arrival, everyone got suited up with their aprons and side towels.
The class began with Chef Derrick giving a brief talk on lobster fishing on PEI, recounting his own experiences going out on a fishing boat to learn, first-hand, about lobster fishing on the Island. Chef Michael then gave a short biology lesson on how to identify the gender of a lobster.
It’s a good thing those lobsters were banded because, if you find yourself in the unfortunate situation of having a finger caught in the claws of one, you are likely to end up with a broken finger – they’re strong!
Everyone was given a lobster and instructed on how to carefully de-band them before placing them in hot water to be cooked.
Chef Derrick kept a watchful eye on the lobsters so they were removed from the pot at just the right time.
Next came the lesson on how to crack open a lobster.
Chef Michael capably gave instructions as each student cracked open a lobster to reveal the succulent meat inside.
Yes, a basic table knife will do the trick!
Having never made homemade pasta before, I was particularly interested in the procedure.
The Table is very accommodating to class participants who have dietary restrictions. On this day, there were two participants who were gluten-intolerant so a separate station on an adjacent workspace was set up for them to make the gluten-free pasta and Chef Michael alternated between the two groups giving information and instruction on pasta making.
Black garlic from nearby Eureka Garlic, not far from Kensington, was used in the pasta to give a unique flavour. If you have never tasted black garlic, it’s not nearly as garlicky as you might think – I personally think it tastes like a cross between a fig and a prune. You can check out my story here on Eureka Garlic. The chopped black garlic was kneaded into the pasta dough.
The pasta dough was cut and gathered into circles ready to be dropped into the cooking pot.
With the pasta made, we took a brief break from the food prep to listen to Christine explain how mussels are grown and harvested on PEI.
PEI mussels are world famous and they are shipped all over the world. Mussels are a common food to serve at many events, year-round, on PEI. They are easy to prepare and ever-so-tasty dipped in melted butter!
Chef Michael then guided the group in making Lobster Bisque. Once the Mirepoix started cooking, you can only imagine how tantalizing the scent was as it wafted through the old church building.
Ohhhh, that lobster is going to make a dandy lunch – can’t you just taste it!
The third seafood that we learned to cook was scallops, those tasty little morsels!
The morning went super fast and, before we knew it, it was time for lunch to be served by the culinary team.
The table was beautifully set (those of you who follow my food blog regularly know how I love well-set tables). The napkin at each place setting had either a small lobster trap or lobster napkin ring.
These napkin rings tied in well with the theme of the morning’s class – “Bounty of the Sea”.
How inviting does this look! Wouldn’t you love to sit in at this table!
Fresh homemade sourdough bread was on the table.
The landing at the top of the spiral staircase in the church provided a great vantage point for photography.
The group assembled at the big harvest table which is the focal point in the middle of the studio. This 12’ table was hand-crafted from old attic boards extracted from the house which The Table’s former owner restored just up the road at New London corner.
How great does this lobster bisque look with that succulent lobster claw! It tasted even better!
We were very anxious to taste the homemade pasta and it did not disappoint! The pasta in the photo below is gluten-free.
This was accompanied by big bowls of PEI mussels with squeaky cheese topping melting down through the mussels. If you are a mussel lover, these are hard to resist!
And as if we weren’t stuffed enough, out came dessert. The dessert in the photo below is a chocolate beet cake.
And, for the gluten-free dessert, it was a deconstructed blueberry pie which I can attest was simply yummy!
The Table is set with the right ingredients – small class size, fresh local Island foods, quality instruction, hands-on cooking, a shared meal, and a charming venue with a history of its own. If you are looking for an authentic and affordable cooking experience to allow you to more deeply engage with the local food scene and pick up some cooking tips and skills, check out course offerings at The Table. With the short half-day classes, visitors can have the best of both worlds – a cooking experience to learn more about local PEI foods in the morning followed by a delicious lunch and then the rest of the day free to explore other Island adventures and sights. For more information on cooking classes and prices, visit The Table Culinary Studio website at: http://www.thetablepei.ca/classes
The Table also offers fine dining in the evening (reservations required). Click here to read my recent story on The Table’s North Shore Surf and Turf Dinner.
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My thanks to The Table Culinary Studio for the opportunity to experience their “Bounty of the Sea” cooking class and for the fine hospitality. My participation in the class was complimentary for the purpose of conducting a review of the “Bounty of the Sea” cooking class. However, this in no way influenced my opinions of the class experience. All opinions expressed in this review are purely my own.
One of the things I most look forward to in summer is all the fresh produce. I especially love all the seasonal fruits and berries because they make grand pies and pastry making is one of my favorite baking activities. In August, we eagerly await the wonderful peaches that come from the Niagara region – the baskets of large yellow/orange plump, juicy peaches. One of the first things I make with the fresh peaches is a Classic Peach Pie. Continue reading Classic Peach Pie Recipe
Dill pickles are one of the easiest pickles to make. Cold-packed into hot sterilized jars, this recipe transforms tiny 3” – 4” cucumbers into tangy pickles that, for any dill lover, are the quintessential pickles to accompany many sandwiches and burgers. Continue reading How to Make Dill Pickles
One of the wonderful things about lemonade is that it can be served simply as is or it can be flavoured with fruits in season such as I am doing today by making Strawberry Lemonade. How fabulous is that natural red color in the lemonade! Continue reading Sensational Strawberry Lemonade Recipe
At The Table Culinary Studio in New London, PEI
One of the things most of us enjoy about travel is the opportunity to sample foods local to a region. It’s part of the charm of a place and makes for great vacation memories. At one time, vacationers went to a destination, did some sightseeing, took in some typical tourist attractions (amusement parks, museums, beaches, etc.), and ate at whatever restaurant they happened upon at meal time. Today’s travelers, generally speaking, are more interested in diversified travel experiences than they are simply going to a place so they can check it off their bucket list of places they have been. Many seek out adventures that allow them to participate in activities, experience the uniqueness and authenticity of a place, mingle with the locals, and learn more about local foods and ways to prepare them.
One of the best ways to learn about a place and its culture is through its local food. In fact, many travelers choose destinations based on the local food scene, food festivals and events, unique dining experiences, and opportunities to participate in culinary classes. Many, therefore, seek out experiences that allow them to connect more fully with a region and what better way to do that than through food, especially if it is experiential cuisine where you learn something about the foods you are eating.
I was recently a guest at the North Shore Surf and Turf Dinner at The Table Culinary Studio which hosts themed communal-style dinners featuring Prince Edward Island foods throughout the summer months. Today, I am going to share my dining experience at The Table with you.
The Table Culinary Studio is the successor of Annie’s Table Culinary Studio which was started by Annie Leroux in 2012. You can click here for my story on Annie’s Table Culinary Studio. Current owner, Derrick Hoare (himself a trained chef), had been a long-time summer resident on PEI for many years, was retiring from his career in the health care profession, and was looking for his next adventure. He contemplated buying a traditional restaurant in PEI but decided that was not his style. When Annie’s Table became available for sale, Derrick liked the concept Annie had begun so he bought the business which he began operating in 2016. In addition to keeping the tradition of offering short culinary courses, he added themed evening dining to the menu and renamed the business to The Table Culinary Studio.
Set in the small rural community of New London, not far from the resort municipality of Cavendish (the hometown of the fictional Anne of Green Gables – you may have heard of her!), you will find The Table on Route 8 or, as the locals would simply say, the Grahams Road.
With a backdrop of green fertile rolling countryside, The Table is located in a repurposed former United Church that is tastefully furnished with quality antiques. Several of the elements of the decommissioned church have been incorporated into the décor, including the pulpit that now occupies a prominent position overlooking the dining hall.
The entire venue is open concept so diners can watch the culinary team prepare the meal. This unique dining experience will make you feel like you are more at an intimate dinner party with a private chef catering than at a restaurant.
Open seasonally, seven nights a week, for themed dinners that feature local Island foods that come from the land and the sea, The Table can accommodate up to 18 guests an evening, one seating only. Tickets for the dinner must be reserved in advance (by phone or email) and the menu for each evening is a set menu – you eat whatever is being prepared that night which takes the pressure off of studying a menu and trying to decide what to have. Drinks are at extra cost and are payable at the end of the evening along with the dinner.
The themed dinners range from the Traditional Island Feast to the Island Dinner Party to Isle and Fire to the North Shore Surf and Turf and all focus on fresh local foods harvested or fished nearby. Seating is at one long harvest table in the middle of the old church and food is served family style which is to say that the main meal, on large platters, arrives at the table and guests pass the platters around, serving themselves. There are no individual tables.
It seems only fitting that communal dining would be the style of dining at The Table given that it is in a decommissioned church. Communal dining dates back to biblical times – you know, the breaking of bread together. The concept of individual tables for dining did not start until a long time after these origins. Some may find it requires some stepping out of the comfort zone to attend a dinner with strangers all seated at the same table but, when you think about it, church and community potluck dinners have been around for ages and they are traditionally served at long communal tables where you don’t necessarily know the people seated around you. We do a lot of cruising and have never requested a table for two in the ship’s dining room simply because we like to meet new people and inject some new conversation into meal times when traveling. So, sitting down to a meal alongside people I have not met before is quite comfortable and familiar for me. After all, the chances are that they are all food enthusiasts, too!
One of the lovely parts of this type of experiential dining is that you get to interact with those preparing the meal. In contrast, if you go into a traditional style restaurant, you are seated, have limited contact with the wait staff, and most likely never see the chefs let alone have any direct contact with them. At The Table, there are lots of opportunities to communicate directly with the owner/chef Derrick, executive chef Michael Bradley, oyster shucker George Dowdle, and The Table’s event planner, Christine Morgan. Together, this is the culinary team at The Table.
The Table benefits from having a talented and enthusiastic young chef. With over ten years of experience in professional kitchens, Chef Michael Bradley is a graduate of the Culinary Institute of Canada in Charlottetown. Chef Michael has been at The Table from the beginning, starting as an intern and working his way up to become the executive chef.
I truly felt like I was at someone’s private dinner party. It was a perfect sunny summer evening as guests arrived for the event which started on the side lawn of the church. When I arrived, local aquaculturalist, George Dowdle, was busy shucking oysters that he had fished from the nearby Southwest River only hours before the dinner.
Guests soon became preoccupied with consuming the fresh raw oysters which were served with a choice of three sauces: Asian Thai, Lemon Herb, and Pomegranate Herb. It wasn’t long before everyone felt comfortable and at home with each other as the conversations quickly turned to discussions about the food.
Not quite into slurping raw oysters? Chef Michael also has a unique way of serving grilled oysters. He first puts the oysters on the open fire grill to warm them up, then shucks them and tops them with a black garlic cream sauce and bacon jam, then puts them back on the grill to re-heat them. Simply sublime!
While clams sometimes take a back seat in popularity to mussels and oysters, The Table includes them as part of the meal.
When we had our fill of oysters, out came the cheese and charcuterie trays.
On this evening, The Table served their own homemade black garlic crackers alongside an assortment of cheeses from Ferme Isle St Jean in Rustico and Glasgow Glen Farm in New Glasgow. This was rounded out by pickled beets, pickled carrots, pickled spruce tips, and rhubarb chutney (all made in-house at The Table).
While guests were busy noshing on the appetizers, Chef Michael was preparing the sirloin tip roast with a black garlic espresso rub. Cooked over an open fire, you can only imagine how tantalizing the scent was!
Then, Chef Michael demonstrated how they cook the mussels in a fire pit with seaweed and smoke. The mussels are placed in wet pillowcases which give the moisture the mussels need to open.
Guests leisurely made their way inside the church where the meal was served. The big 12-foot long handmade harvest table occupies much of the space that once would have been filled with church pews.
By this time, guests were very comfortable in the company of each other and, since there were three Islanders present, the conversation soon turned to various aspects of how local foods are produced and farming and fishing, in general. Food is such a commonality and ice breaker!
The meal began with a plated salad highlighted by the skirt steak from Atlantic Beef Products in Albany. The steak had been marinated in an onion garlic marinade.
The boards of housemade sourdough bread were served with a black garlic spread as well as honey butter.
Before each course was presented, Chef Michael came tableside to explain what the course consisted of and how it was prepared.
Next came huge platters of bountiful mixed seasonal vegetables with the fire-grilled sirloin tip roast.
The veggies (along with the salad greens) came from nearby Alexander Fresh Vegetables in Hope River. These were very attractively presented platters.
Then, the seafood platters arrived. All those mussels that had been cooking in the fire pit emerged from the pillowcases and formed the base for lobster claws and tails.
The lobster, fished from boats out of nearby French River Harbour, had been par-cooked with a garlic butter and then was finished on the grill outside.
The green sauce accompanying the mussels was a garden pesto cream sauce.
By this time, I was stuffed and thought I would just roll home but, wait, dessert was to come! Dessert was a blood orange infused carrot cake with orange cream cheese icing. I didn’t get a photo of it because I was too busy enjoying the gluten-free option that was a deconstructed strawberry pie made with a strawberry balsamic reduction and gluten-free pastry lattice, all topped with lactose-free ice cream.
The Table prides itself on using the best of what is fresh and local. Most foods for their themed dinners come from under 10 km away and are farmed and fished by friends and neighbours. So, you know that when you dine at The Table, food will not have traveled thousands of miles before it has reached your plate. In fact, you can seek out the same food suppliers to purchase high quality local PEI products.
I asked Christine if they ever get families for their dinners. She tells me, although 90% of their clientele are adults, parents are welcome to bring their children and they do often have families in attendance. Patrons should note, however, that there is no children’s menu offered so the wee folk eat the same food as the adults.
What I have described above is the meal for the Surf and Turf dinner. I inquired if the meal ingredients are identical for this particular dinner every night. Christine informs me that the appetizers, vegetables, and dessert do vary by what is seasonally available. So, if you are having the Surf and Turf dinner at The Table after having read this post, you’ll be aware that the meal ingredients may not be 100% identical to what I enjoyed in early July.
So, if you want to really immerse yourself in local PEI foods and have a totally relaxing evening in the beautiful countryside of Prince Edward Island while feasting on carefully prepared dishes in a unique setting, you should check out The Table Culinary Studio. If you have dietary restrictions, be sure to advise of that when making your reservation and, to the extent possible, the culinary team at The Table will do all they can to accommodate special dietary needs.
For more information on dining options at The Table, and to make reservations, check out their website at http://www.thetablepei.ca/dining .
My thanks to The Table Culinary Studio for the opportunity to experience their North Shore Surf and Turf Dinner and for the fine hospitality. My dinner at the The Table Culinary Studio was complimentary for the purpose of conducting a review of the North Shore Surf and Turf dinner. However, this in no way influenced my opinions of the dinner experience. All opinions expressed in this review are purely my own.
Lemonade is one of the most common of summer drinks. Served cold, it’s very refreshing on a hot summer’s day. Sometimes, I like to flavour my lemonades as I am doing today with rhubarb in the form of Rhubarb Lemonade. Continue reading Rhubarb Lemonade
Today, I am sharing my recipe for a real old-fashioned type of dessert – Rhubarb Pudding Cake. The cake is “self-saucing” which means that the delectable sauce forms underneath the simple cake batter as the cake bakes. It’s an “all-in-one” pudding and cake! It may not be the most extravagant looking dessert but it sure is mighty tasty! If you are a rhubarb lover, you will love this dessert. Continue reading Old-fashioned Rhubarb Pudding Cake
I love the produce our garden generates and its earliest treat is rhubarb. It is so versatile and I make lots of recipes using rhubarb. Today, a treat for my gluten-free diet followers — a new recipe for Deli-style Gluten-free Rhubarb Granola Muffins. Continue reading Deli-style Gluten-Free Rhubarb Granola Muffins
There is nothing better than lobster fresh from the sea and, living on Prince Edward Island, we are so fortunate to have ready access to this treat! The lobster fishery is one of PEI’s main fisheries. Continue reading On The Sandwich Board: Lobster Club Sandwich with a Twist
My newly-created Island Summer Blush Cocktail is packed full of flavours that speak of springtime and early summer — rhubarb, lime, clementine, elderflower liqueur, and fizzy Prosecco.
One of the key ingredients in this drink is my homemade rhubarb cordial. I have been making this cordial for many years and I continually find new ways to use it. We have a good-sized patch of rhubarb and, each spring, I make batches of this cordial and, what I don’t use at the time, I freeze for use at other times of the year. Click here for my rhubarb cordial recipe.
My choice of elderflower liqueur was inspired by the royal wedding of Prince Harry and Meghan Markle on May 19, 2018. Prior to the wedding, it was announced that the flavours of the wedding cake would be lemon and elderflower. I combined those two flavours and developed my own recipe for a lemon and elderflower cake, the recipe for which you can find by clicking here. I then thought I would create a cocktail, using elderflower liqueur, to commemorate the royal event and thus was born the Island Summer Blush Cocktail.
Elderflower liqueur is made with the delicate starry white elderflower blossoms. It has complex notes and a somewhat seductive fragrance. I would describe this liqueur as a layered fusion of floral, tropical, and citrus notes. It certainly has exotic character and reminds me of a floral summer bouquet with fruity notes. Its light, floral profile makes it a great match for sharper flavours like rhubarb and citrus fruits. It marries well with sparkling wines and lends itself to a multitude of cocktail concoctions.
This cocktail is easy to make. Simply combine the rhubarb cordial (no substitutes), clementine and lime juices, and elderflower liqueur in a cocktail shaker. Fill the shaker with ice cubes then shake the mixture for 15-20 seconds or until condensation forms on the outside of the shaker indicating the mixture is super cold. Strain the mixture into your fancy glass of choice then add the Prosecco. Carefully tilt the glass slightly and slowly pour in the grenadine along the side of the glass. The grenadine should sink to the bottom of the glass giving the cocktail that lovely layered look. Garnish with a wedge of clementine.
The beautiful natural color of this cocktail reminds me of a blushing bride so, made with my Island rhubarb, flavoured with the elderflower flavour made trendy by the 2018 royal wedding, this is my Island Summer Blush Cocktail. A perfect spring and summer cocktail to leisurely enjoy.
[Printable recipe follows at end of posting]
Island Summer Blush Cocktail
Ingredients:
1.5 oz Rhubarb Cordial
1 oz freshly squeezed clementine juice (about 2 clementines)
½ oz Elderflower Liqueur
1 tsp freshly squeezed lime juice
2 oz Prosecco
2 tsp Grenadine
Method:
Pour Rhubarb Cordial, clementine juice, Elderflower Liqueur, and lime juice into shaker and fill with ice cubes. Shake for about 15-20 seconds then strain into glass. Top with Prosecco. Tip glass slightly and slowly pour Grenadine in down the side of the glass. Garnish with a clementine wedge. Serve immediately.
Serves: 1
This Island Summer Blush Cocktail is a beautiful balance of sharp and sweet flavours. With a blend of rhubarb cordial, elderflower liqueur, citrus fruit juices, grenadine, and Prosecco, this is a lovely cocktail to especially enjoy in summer.
Pour Rhubarb Cordial, clementine juice, Elderflower Liqueur, and lime juice into shaker and fill with ice cubes. Shake for about 15-20 seconds then strain into glass. Top with Prosecco. Tip glass slightly and slowly pour Grenadine in down the side of the glass. Garnish with a clementine wedge. Serve immediately.
For my recipe for Rhubarb Cordial, follow this link: https://myislandbistrokitchen.com/2013/06/24/rhubarb-cordial/
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The inspiration for this springtime Lemon Elderflower Cake was drawn from the announcement of the lemon and elderflower flavours for the May 2018 wedding cake of Prince Harry and Meghan Markle. I suspect, after this wedding, that elderflower will be the trendy new flavour for many recipes – either of the eating or drinking kind.
When I had the idea to make this cake, I questioned whether I could find elderflower liqueur (which is what I wanted to use) anywhere on PEI. However, a visit to a local liquor store revealed that they had had numerous requests to bring in elderflower liqueur in the past couple of months to the point that they decided to carry it to see if it was a product that would sell. I am told the bottles of St. Germain Elderflower Liqueur from France are selling well. I suspect people are curious about the flavour of elderflower, especially after it was announced as one of the flavours for the royal wedding cake.
Elderflower liqueur, made with the starry white elderflower blossoms, is rather difficult to describe. It has a somewhat seductive fragrance that I would describe as a layered fusion of floral and citrus notes perhaps from the lemon and grapefruit family. I think I can also detect hints of summer fruits like pears and peaches. It certainly has exotic character and would remind me of a floral summer bouquet with notes of fruit.
Nothing says springtime more than a lemon cake. I have blended freshly squeezed lemon juice with the flavour of elderflower liqueur to layer some flavour into a basic white cake and transform it into a tasty homemade Lemon Elderflower Cake. This is a true old-fashioned homemade cake that has a dense texture and moist crumb.
I have chosen to fill the cake layers with decadent lemon curd. I make this curd regularly and it makes a dandy cake filling. For the icing, I have taken my standard buttercream recipe and flavoured it with the elderflower liqueur to tie the flavour of the icing and cake together.
This batter is sufficient for either two standard layer cake pans, either 8” or 9” in diameter. However, for the cake in the photos, I used 6” round pans and layered three of them together. The recipe will yield four 6” cakes but four is too high for the cake to cut easily and stay together well enough to plate attractively. Save the fourth cake for a future use – it is divinely lovely served with crushed strawberries, ice cream, and a dollop of whipped cream. Just sayin’! What follows is the method for a three-tier 6” cake. If you choose to make the cake in either 8” or 9” round pans, just be aware that the baking times may need to be adjusted slightly from what the recipe indicates for the 6” cakes. With variances in ovens, I always recommend checking the cakes for doneness five minutes before the recipe indicates the cakes should be baked then checking them every five minutes thereafter until a cake tester inserted into the center of the cakes comes out clean – the true indicator that the cakes are baked.
I chose not to color the batter yellow with gel food coloring. I purposely left the cake white because I wanted the bright yellow lemon curd to stand out between the layers of the cake. If, however, it takes a yellow color to make the cake look like a lemon cake for you, by all means, add small amounts of yellow gel food coloring until you get the desired intensity of color.
I am a huge proponent of the insulated baking strips placed around the cake pans to keep the cakes from baking unevenly and forming a dome as they bake. These strips come under various brand names. Mine are from Wilton and I swear by them. Simply soak them in water for a few minutes then squeeze out the water and wrap a strip around each cake pan just before it goes in the oven. I find the cakes bake much more evenly and there is less waste when it comes to leveling the cakes to prepare them for stacking together to form a tiered cake. Some small amount of leveling is likely still going to be necessary but not nearly as much as baking the cakes without the insulated strips.
It was not so long ago that all the rage in cake decorating was the use of fondant. Every one was anxious for the satiny smooth perfect finish. Then, the naked cake appeared on the scene and it had very little icing, giving a more rustic and casual look to a cake. While the naked cakes are still popular, particularly for folks who don’t want a lot of sugar icing, the current trend (at time of writing) is that tasty old-fashioned buttercream icing is back in style and piled on the cake in no particular fashion. This is great for people who are not particularly skilled with cake decorating because it is perfectly acceptable to have imperfections and uneven spreading of the icing. It’s meant to look homemade and casual.
When filling a cake with lemon curd or jam, it is advisable to pipe a ring of icing all around each layer of cake before adding the filling. This will create a dam to prevent the filling from seeping through the icing on the side of the cake. Pipe the icing ring about ½ inch in from the cake edge then spread the filling inside the dam.
I also strongly recommend crumb coating the cake with a thin layer of the icing and then placing it in the refrigerator for 25-30 minutes to set. This will seal the cake and make the final layer of icing crumb- free.
In keeping with a spring theme, I chose to decorate this cake with fresh bright yellow-colored freesia, some small wax flowers, and some Italian ruscus.
[Printable recipe follows at end of posting]
Ingredients:
¾ cup butter, room temperature
1¾ cups + 1 tbsp granulated sugar
2 large eggs, room temperature
4 large egg whites, room temperature
¼ cup freshly squeezed lemon juice, strained
1 tbsp finely grated lemon rind
1 tsp vanilla
3 cups cake flour
4 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup + 2 tbsp milk
2 tbsp Elderflower liqueur
Icing:
¾ cup butter, room temperature
¾ cup shortening, room temperature
¾ tsp almond flavouring
¾ tsp vanilla
2 tbsp water
3 tbsp Elderflower Liqueur
1½ lbs icing sugar, sifted
Dash of salt (optional)
½ – 2/3 cup Lemon Curd
Method:
Cake: Preheat oven to 350°F. Line four 6”x2” pans with parchment circles on the bottoms and line the sides of each pan with a long continuous strip of parchment paper. Spray pans lightly with cooking spray to hold the parchment in place. Spray parchment-lined pans lightly with cooking spray.
In bowl of stand mixer fitted with paddle attachment, cream butter then slowly add the sugar. Beat until mixture is light and fluffy. Add the whole eggs, one at a time, beating well after each addition. Repeat with the egg whites, adding one at a time. Add the lemon juice, grated lemon rind, and vanilla. Beat well.
Sift the cake flour, baking powder, baking soda, and salt together. In a one-cup measuring cup, combine the milk and Elderflower Liqueur. Add the dry ingredients to the creamed butter-sugar mixture alternately with the liquid ingredients in three additions, starting and ending with the dry ingredients, and beating well after each addition. Beat one additional minute on medium speed.
Transfer batter equally among the pans and bake for approximately 30-35 minutes, or until cake tester inserted into center of cakes comes out clean. It is recommended to check cakes the first time around the 25-minute baking point, then check them every five minutes until they test done. Cool cakes on wire cake racks for 10 minutes before removing from pans. Cool completely before frosting cakes.
Icing: In bowl of stand mixer fitted with paddle attachment, cream the butter and shortening together until blended and creamy. Beat in the almond flavouring, vanilla, water, and liqueur. Gradually add the icing sugar, a cup at a time, beating well after each addition.
Assembly: Use three of the four cakes. Reserve fourth for another use. Level each cake to the same height. Brush off loose crumbs from each cake. Place one cake on cake plate or cake stand. Spoon about ¾ cup icing into icing bag fitted with round tip. Pipe a circle of icing around cake edge, about ½“ in from the outside edge, to form a dam. Spoon lemon curd inside the dam. Place second layer of cake over filling and repeat with icing circle and lemon curd filling. Crumb coat the cake with a thin layer of the icing (this will look messy and that’s okay). Place cake in refrigerator to set for 25-30 minutes then remove and ice the cake with a thicker layer of icing. Decorate as desired. Refrigerate until use. (Freeze any leftover icing for a future use.)
Yield: One 3-layer 6” cake (or one 8” or 9” 2-layer cake)
Note: The baking times given are for the 6” cakes. This cake may be made in two 8” or 9” round pans; however, baking times may need to be adjusted.
Made with real lemon and a hint of elderberry liqueur, this Lemon Elderberry Cake is deliciously moist with its lemon curd filling and elderberry-flavoured buttercream icing.
Sift the cake flour, baking powder, baking soda, and salt together. In a one-cup measuring cup, combine the milk and Elderflower Liqueur. Add the dry ingredients to the creamed butter-sugar mixture alternately with the liquid ingredients in three additions, starting and ending with the dry ingredients, and beating well after each addition. Beat one additional minute on medium speed.
Transfer batter equally among the pans and bake for approximately 30-35 minutes, or until cake tester inserted into center of cakes comes out clean. It is recommended to check cakes the first time around the 25-minute baking point, then check them every five minutes until they test done. Cool cakes on wire cake racks for 10 minutes before removing from pans. Cool completely before frosting cakes.
Note: The baking times given are for the 6” cakes. This cake may be made in two 8” or 9” round pans; however, baking times may need to be adjusted.
One of my favorite recipes is Chicken and Mushroom Vol-au-vent. Some may know this as “creamed chicken”. I actually make up a large batch of this delectable dish and freeze it in serving-sized portions. It makes a quick and easy meal when all that has to be done is bake the frozen patty shells, heat up the creamed mixture, and toss a green salad. Continue reading Chicken and Mushroom Vol-au-vent Recipe
If you are a chocolate lover, this Chocolate Biscuit Cake is for you! What’s not to love about cookies and chocolate bar chunks encased in a rich ganache then smothered with a decadent chocolate ganache glaze!
I am giving alternate instructions for making a gluten-free version of the cake and want to point out, at the offset, if you are making the gluten-free version, ensure that all ingredients called for in the recipe (not just the cookies and chocolate bars) are, in fact, gluten free.
The Chocolate Biscuit Cake is said to be a favorite teatime treat of Her Majesty Queen Elizabeth II. It’s also said to be a favorite of Prince William who chose it as his groom’s cake at his April 2011 wedding to Katherine Middleton. There are many versions and recipes for this cake which is sometimes referred to as “refrigerator cake” because it is a no-bake cake that is set by refrigeration.
Traditionally, the cake is made with biscuits (the British term for what is known as “cookies” in North America). The sturdy, crisp Digestive cookies are the traditional ingredients. These would be found in the cookie aisles of the larger supermarkets, under brand names such as McVities, Christie, and others. The label on the package will say “Digestives”. The Digestives are very plain-flavored and thin.
Sometimes, rich tea biscuits may also be added to the cake and they will be labeled as “Rich Tea Biscuits”. They are similar to the Digestives, just a little bit sweeter.
I wanted to make my version of the Chocolate Biscuit Cake gluten free and could not find any gluten-free commercially-made Digestive cookies locally. So, I improvised, knowing I’d need a “sturdy” cookie that would not become soggy or break apart in the cake as the warm ganache was added. I took my gluten-free Snickerdoodle recipe (click here for that recipe), halved it, using a medium egg instead of the extra-large egg the recipe calls for, omitted the nutmeg and cardamom, and did not roll the cookies in the spice-sugar mixture. I made the cookies the night before making the cake, baked them an extra 2 minutes to crisp them up, and left them on the counter overnight. This resulted in a hard, crisp, sturdy cookie that could hold its own in the cake. I weighed out the cookies to get 8 oz and it took 13 of the Snickerdoodles which were made the size indicated in my recipe.
It’s really important to use crisp, not soft and chewy, cookies in this recipe as the cookies have to be able to stand up to being tossed with the chocolate ganache and packed into the pan without being broken into unrecognizable crumbs or becoming soggy. They are meant to give a crunchy texture to the cake. Break up the cookies by hand, not by food processor, into bite-sized chunks. Using a food processor will chop them up too fine and result in crumbs. You want to see actual chunks of cookies (er, biscuits!) in the cake. The photo below shows the size of the cookie chunks I used in the cake.
The photo below demonstrates how the cookies and chocolate bar chunks are visible in the finished cake.
I used crisp and crunchy Butterfinger chocolate bars in the recipe instead of using all cookies for the ingredients. I chose the Butterfinger bars because their label said they were gluten-free and also because I really like this bar and it is crunchy enough to remain intact in the cake. This added extra flavour and crunch and made the cake just a bit more interesting. If, however, you wish not to add chocolate bars to the cake, simply replace the 6 oz called for with that weight of additional cookies, either more Digestives or some Rich Tea Biscuits (or, for the gluten-free version, more gluten-free Snickerdoodles).
A good quality dark chocolate is needed for this recipe because it is a huge ingredient in the cake and ganache glaze and you really taste the properties of the chocolate in the ganache – don’t compromise on this ingredient. If you are making a gluten-free version of the cake, be sure to check the package label on the chocolate to ensure that it contains no trace of wheat because, as I discovered, some packages do say the chocolate contains, may contain, or may have been in contact with wheat.
Biscuit Cake is traditionally made with golden syrup which I could not source locally so I substituted amber corn syrup with success. I also added one medium-sized egg as a binder for the ingredients. Not all Biscuit Cakes call for an egg as an ingredient but I think it adds to, and helps stabilize, the texture of the ganache in the cake.
Adding the chocolate liqueur is optional but it really does add a dimension of deeper flavour. If you’re going to have an extravagant “death by chocolate” cake experience, you might as well go all the way!
Some Biscuit Cake recipes call for additional ingredients like raisins, nuts, and dried fruit. I don’t add those to my cake because, to me, that’s taking away from a Biscuit Cake and moving it more to a non-baked fruit cake. And, I don’t think the cake needs these ingredients – this, of course, is a personal preference.
The easiest pan to use for this recipe is the 6” round springform pan (3” deep) because it makes it so easy to unmold the cake. Line the bottom and sides of the pan with parchment paper to facilitate the removal of the cake from the pan. I recommend using a separate circle of parchment for the pan bottom and one long continuous strip of parchment to go around the sides of the pan. This is recommended over simply cutting a large piece of parchment paper and squashing it into the pan which will result in uneven nooks, crannies, and wrinkles into which the batter can escape. This will cause the cake to have an uneven appearance when unmolded.
If you don’t have a small springform pan, other pans (e.g., a non-springform 6” round pan (3” deep) or a 6”x9”x3″ loaf pan) can be used. However, the pan will need to be lined such that the liner gives “handles” with which to lift the cake from the pan since the sides of the pan will not spring open for easy removal. For example, you might line the pan with plastic wrap, leaving enough excess that it could be used to lift the cake from the pan. The cake mixture is likely to have cooled enough by this point that it is safe to pack it into a plastic wrap lined pan. However, if in doubt, I’d suggest lining the plastic wrapped pan with parchment paper so the cake is not in direct contact with the plastic wrap.
My preference, when preparing the chocolate ganache for the cake itself, is to use a double boiler or, if you don’t have one, a heatproof bowl over a pot of simmering water. I find this gives greater control and less risk of scorching the ingredients which could occur if heated over direct heat. It’s important to let this ganache cool for about 10 minutes before mixing it into the cookie and chocolate bar mixture because a really hot mixture will melt the chocolate on the Butterfinger bars thus losing that texture and it may cause even the most sturdy of cookies to become soggy. Cover the pan with plastic wrap secured with an elastic band. Refrigerate the cake for at least 3 hours to let it set, then unmold it to a serving plate.
The chocolate for the ganache glaze is chopped a bit finer than that needed for the ganache in the cake. The reason it needs to be a bit smaller is because the hot whipping cream mixture is used to melt the chocolate, off heat, and smaller pieces will melt easier and faster. The chocolate does not, however, need to be chopped super fine for this. After the hot whipping cream has been poured over the chocolate and let stand for 3-5 minutes, give the mixture a good stir. To make the ganache silky smooth, I recommend using a hand-held immersion blender. After letting the ganache sit for 12-15 minutes to cool slightly so it does not melt the cake, simply pour it over the top of the cake, letting the glaze run down the sides. Don’t worry about getting the ganache glaze perfectly smooth on the sides – it’s not fondant and imperfections are perfectly fine on this cake! Using an offset spatula or a dinner knife, spread the ganache so it covers the top and sides of the cake. Refrigerate for at least an hour before cutting and serving the cake.
Serve this delectable cake with just the plain ganache glaze or decorate as desired.
While it may sound like a stretch to be able to get 12 servings from a 6” cake, this Chocolate Biscuit Cake is very rich so small pieces per serving will suffice!
What a delightful decadent treat!
[Printable recipe follows at end of post]
Cake:
8 oz high quality dark chocolate, coarsely chopped
8 oz Digestive cookies (such as McVities) or, to make the cake gluten-free, 8 oz of My Island Bistro Kitchen’s Gluten-free Snickerdoodle cookies, broken into chunks by hand
6 oz Butterfinger Bars, broken or chopped into chunks
½ cup butter (no substitutes)
3 tbsp whipping cream (35%M.F.)
½ cup amber corn syrup
1 medium-sized egg, lightly beaten
2 tbsp chocolate liqueur (optional)
Chocolate Ganache Glaze:
6 oz dark chocolate, coarsely chopped
2/3 cup whipping cream (35%M.F.)
2 tbsp butter (no substitutes)
1½ tbsp chocolate liqueur (optional)
Method:
Cake: Prepare 6” springform pan (3” deep) by lining bottom with a circle of parchment paper and lining the sides of the pan with a long continuous strip of parchment paper.
Coarsely chop the chocolate. Set aside.
In large, heatproof bowl, break up the cookies, by hand, into bite-sized chunks. Do the same for the Butterfinger bars, using a knife, if necessary to break up the crisp bars. Gently toss the cookies and chocolate bars together.
On cooktop, in top of double boiler over simmering water, melt the butter. When the butter is about half melted, whisk in the whipping cream, corn syrup, and slightly beaten egg. Stir in the 8 oz of coarsely chopped chocolate until it is melted. Remove from heat and stir in the chocolate liqueur. Cool for approximately 10 minutes.
Pour the slightly cooled chocolate mixture over the broken cookies and chocolate bar chunks. Stir gently until the mixture is coated with chocolate, trying not to further break up the cookies and bars.
Transfer mixture to the prepared pan and gently pack mixture into the pan. Using an offset spatula, or a dinner knife, smooth the top of the cake as best possible. Cover pan with plastic wrap secured with an elastic band. Refrigerate for at least 3 hours.
Prepare Chocolate Ganache Glaze as follows.
Chocolate Ganache Glaze: Chop the 6 oz dark chocolate into small chunks and place in a heatproof bowl.
In small, heavy-bottomed saucepan, over medium heat, bring the whipping cream and butter just to the boiling point, stirring to prevent scorching. Pour the hot cream over the chocolate pieces, tilting and swirling the bowl to ensure all the chocolate is covered with the cream. Add the chocolate liqueur. Let stand 3-5 minutes to allow the hot cream to melt the chocolate. Stir. Using a hand-held immersion blender, blend the mixture just until all the chocolate is smooth and no chocolate chunks remain.
Let ganache stand for 12-15 minutes. Meanwhile, unmold cake and transfer to serving plate. Pour the slightly cooled ganache over the cake, letting the ganache drip down the sides. Use an offset spatula, or knife, spread the ganache over top and sides of cake. Refrigerate for about an hour to set.
Serve cake plain or decorate as desired.
Yield: Apx. 12 servings
Be sure to read the accompanying blog post to this recipe as it gives hints and tips on making this Chocolate Biscuit Cake
Click this link for My Island Bistro Kitchen's GF Snickerdoodle Cookie recipe: Gluten Free Snickerdoodle Cookie Recipe
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Today, I am sharing my recipe for Clumpy Almond Butter Granola. Homemade granola is so easy to make and customize to individual tastes. So long as you keep the proportions of ingredients, substitutions are perfectly acceptable. Continue reading Clumpy Almond Butter Granola Recipe