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A PEI Picnic in the Park

I like picnics.  My earliest memories of picnics consist of Sunday family drives on the Island with a stop at a park for a picnic lunch.  My Mom would have prepared the traditional picnic fare of tomato sandwiches along with ham and cheese sandwiches, too.  These would have been packed up in the airtight Tupperware containers and placed in the old blue Coleman cooler with ice (I’ll bet some of you remember those coolers!).  There would be cookies and squares for dessert.  Often plums and pears would be included in late summer outings because that would be their “in-season” time on PEI.  We had a large thermos that would have been filled with some kind of juice and lots of ice cubes and off we’d go touring around our province.

Picnic food always seems to taste so good …. whether it is the fresh air or what it is, I don’t know.  It’s also a great way to casual dine.  But that doesn’t mean it has to be boring or ordinary.  With a little planning, organization, and effort, picnics can be gourmet and they can be an event.  And, the best part is that you don’t even need to leave home to have a picnic!  You can picnic right in your own backyard, on your front verandah, or on your apartment or condo balcony.

The color theme for today’s picnic is lime green with white accents.  Just because we dine outside doesn’t mean we can’t add some polish to the dining table which, in my case today, just happened to be a traditional old wooden picnic table in a park.  As those of you who regularly follow my blog will have heard me say before….you don’t need high-end dinnerware and cutlery for picnics.  Simply visit your local dollar stores and you’ll find lots of things that will make your table look very dressy and you won’t have spent a fortune on the items.  The white plates, napkins, lime-green cutlery, and small salad bowls I used today all came from my local dollar store.

I debated about what flowers to dress the table with but knew I wanted them to be white.  Queen Anne’s Lace blooms prolifically on PEI this time of the year so I stopped on the country roadside on my way to the park and claimed some Queen Anne’s Lace from the ditch.

I added some green Granny Smith apples and green pears and, voilà, I had an easy, carefree centerpiece that took the picnic table from blah to one that looks attractive and oh-so-summery.  You don’t need to spend a lot on tablesettings for it to look attractive and, bonus, the apples and pears can be part of the meal!

The Picnic in the Park Menu

Pressed Italian Sandwiches

Pasta Salad

Fruit Cup

Homemade Butter Tarts

Jam-Filled Brown Sugar Cookies

Perrier

For my picnic outing in the park today, I am highlighting pressed Italian sandwiches. While my Mother would have gone to take great pains to ensure the picnic sandwiches were carefully packed so they would not get squashed, I actually purposely squashed mine today!  These sandwiches are incredibly tasty, not as difficult to make as you might think, and they look so attractive on the plate.

The idea of pressing the sandwich is that it helps all the flavours to blend.  You will need to press the sandwich for several hours or overnight.  The recipe for these sandwiches follows at the end of this posting.

Make sure you use a good quality bread for this sandwich and one that is not too soft.  Here, I have used a Ciabatta.  I love the ribbons of color that the sandwich ingredients make!

As a side dish, I chose to serve a pasta salad.  I found a great bag of colored, flower-shaped pasta at our local Winners store and I thought it would be great in a pasta salad which it was.

Pasta salads are easy to make and travel well – that’s probably why we often see them making an appearance on picnic menus.

Dessert consisted of a small fruit cup of green grapes, kiwi, and blueberries….again, the focus was on green with the blue for contrast.

Of course, there always has to be something for the sweet tooth on the picnic menu!  I used my dollar store cupcake carrier for the Jam-Filled Brown Sugar Cookies and the butter tarts.  This proved a good way to transport them and keep them in place.

Serving Perrier steps the picnic up a notch (plus, doesn’t the green bottle look great in this color scheme!)

And, when it all got pulled together, this is what it looked like.

Can you taste those good Italian cold cuts in the sandwich!

Now, here are some collages of today’s picnic.

Keeping color schemes simplistic makes the picnic table look coordinated.

A tasty meal, for sure on a warm PEI summer day!

PEI offers many great venues for picnic lunches, from our parks to our beaches.

I like to include edible components to table centerpieces.

Using wildflowers in the tablesetting is a great way to enjoy local flora.

Mix and match patterns (e.g., checks and stripes) for interest but just keep them in the same color family.

I love how the sun peaked through the trees.  I am going to look at these picnic photos some day in cold January and try to remember what a beautiful day today was for a picnic.

Pressed Italian Sandwiches

Ingredients:

Ciabatta loaf (I used Red Pepper & Sun-dried Tomato)

Butter

Basil Pesto

Mayonnaise

Roasted Red Pepper

Selection of deli cold cuts (I used salami and Mediterranean Turkey Breast), sliced very thin

Selection of cheese slices (I used Provolone and Cheddar)

Fresh basil leaves

Balsamic Vinegar (I used Liquid Gold’s Cranberry-Pear)

Olive Oil

Leafy Lettuce

Method:

Slice bread in half, lengthwise as shown in photo below.  Butter both sides of bread.

In small bowl, mix about 3 tbsp pesto with about 1 – 2 tbsp mayonnaise.  Spread on both sides of bread.

On bottom half of bread, add a layer of salami, followed by the roasted red pepper.  Add torn pieces of basil leaves.  Add a layer of Provolone cheese.

Add a layer of turkey breast.  Drizzle just a bit of olive oil, about 1 tsp or so, over the turkey breast.  Add a layer of cheddar cheese followed by a second layer of turkey breast.

Add fresh leafy lettuce and drizzle a bit of your favorite balsamic vinegar, about 1 tsp, over the lettuce .

Place the top half of the bread on top of the sandwich ingredients and press down on the sandwich.

Wrap entire filled loaf of bread as tightly as possible in plastic wrap.  Place in refrigerator and place a weight on top of the sandwich to “press” it.  This could be a couple of heavy books, for example, or anything that will press the sandwich down.  Let this rest in the refrigerator overnight or for at least 4-5 hours to let the flavours blend and to ensure that the sandwich is pressed.

Remove the sandwich from the refrigerator.  Remove the plastic wrap.  Cut into desired widths of individual sandwiches.  Out of this size of loaf, I got six sliced individual sandwiches.  For presentation, I also like to cut off the outside edges all around the sandwich loaf as it makes it more even and tidy and the layers of the sandwich are more visible.

Yield:  3 servings, 2 sandwiches per person

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Grilled Chicken, Strawberry, and Feta Cheese Salad

With warm summer evenings, it’s nice to have a go-to recipe for an easy-to-prepare, light yet filling, entrée.  One of my favorite summertime evening meals is warm grilled chicken served over a strawberry, feta cheese, and green salad and drizzled with a good balsamic vinaigrette.

The option is yours to choose to marinade the boneless, skinless chicken breasts or not.  I usually do and I don’t follow a precise recipe for the marinade but these are the usual ingredients:  brown sugar, olive oil, balsamic vinegar, garlic, minced onion, soya sauce, salt, and pepper.  As for quantities of each ingredient, I don’t actually measure them out and add more or less, depending on how many chicken breasts I am marinating.  I make several horizontal cuts in the chicken breasts to allow the marinade to permeate through the meat.  Place the chicken breasts in a ziplok bag, mix together the marinade and pour it into the bag, making sure the entire chicken breasts are covered.  Zip up the bag and place it in the fridge for several hours (I usually aim for between 2 and 4 hours).  Heat up the grill and cook the chicken breasts until they are done.

One of the pleasures of summer is having our own garden.  We eat a lot of salads and there is nothing better than running to the garden right before meal time and gathering a medley of fresh lettuce as well as some herbs from our little herb garden.

Slice the warm grilled chicken breast horizontally into slices about ¼” thick.

Cover the plate with a medley of greens.  Transfer the cut-up chicken breast to centre of the plate on top of the lettuce bed.  Slice up and add some fresh strawberries and red onion rings. Sprinkle with feta cheese and a few nuts such as cashews or sunflower seeds (or both!).  Add a balsamic vinaigrette and voila, a tasty and light dinner.  Serve with baguette slices and a refreshing glass of your favorite white wine.  Here I have selected “flipflop”, a California Pinot Grigio which made a fine accompaniment to a summer salad.

My recipe for the vinaigrette follows.  Of course, you know the secret to a really good vinaigrette – the best quality of olive oil and balsamic vinegar you can find.  Because we have a “Liquid Gold Tasting Bar & All Things Olive” store in Charlottetown, I buy their olive oil and vinegar products because they are superior and fresh quality.

Peach and Mandarin Balsamic Vinaigrette

¼ cup Mandarin-infused olive oil

2 tbsp peach white balsamic vinegar

4 tsp Dijon mustard

1 tsp minced garlic

1 small green onion or 1 – 2 tsp finely chopped red onion

2 tsp freshly-squeezed lemon juice

1 ½ – 2 tsp sugar, to taste

Freshly ground pepper

Kosher salt, to taste

Mix and shake all ingredients together until well mixed. Drizzle over salad at time of serving.

 

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A Beach-Themed Picnic

Ever heard of the expression “the best laid plans of mice and men often go astray”?   Well, that was somewhat my case today.

It’s been a hot, dry summer so far on PEI, and today was forecast to be 31C and very humid.  I had been planning a beach picnic for some time and last evening rolled out the plans for the day and began preparations.  This morning, while it seemed a little breezy, I didn’t think it was particularly windy so off we set for a mid-day picnic on the beach.  However, when we arrived at our destination, the whitecaps were rolling in to shore at a reasonably good clip.  Suffice it to say it was breezy and it was going to be difficult (read ‘impossible’ and ‘frustrating’) to hold things in place for a picnic on the beach.

So, I had a “Plan B” ready just in case, for some reason, a beach location would not be suitable – good thing to do when the food has all been prepared!  So, my beach picnic became a beach-“themed” picnic in a calm location not many yards from the beach where we could still hear the waves rolling in to shore.

On the menu for the picnic:

Turkey, Egg, and Cheese Baguettes (recipe follows)

Green Salad

Brownies

Brown Sugar Jelly-filled Cookies

Seashell Chocolates

So, let’s assemble the elements of the picnic and see what is in the picnic basket.

I like to wrap the cutlery in napkins.  This can be done ahead of time and it’s also a great way to remember to bring along the napkins!

The highlight of today’s picnic were the baguettes – they were really tasty and very filling!

Turkey, Egg, and Cheese Baguettes
Turkey, Egg, and Cheese Baguettes

These looked extra special wrapped in parchment paper and dressed with a string bow and a sprig of lemon thyme from my herb garden.

We have lots of fresh leafy lettuce in the garden these days and salads always taste better with produce freshly picked.  It doesn’t get any more local than the backyard garden!

Food always seems to taste so much better outside and there is no reason why a picnic can’t be as stylish as a table setting.  All you need is a pretty tablecloth, a posy of wild flowers, a few props, some tasty food and you have an instant picnicscape.

I live near water so a lot of my inspiration for tablescapes and picnics comes from the sea.

A tasty lunch!  Are you hungry yet?

Brownies are the quintessential picnic food!

But Brown Sugar Jam-filled Cookies are good too!

And sea-inspired chocolates are a great way to finish off the picnic!

Here is my recipe for Turkey, Egg, and Cheese Baguettes:

3-4 tbsp. mayonnaise

1 – 1 1/2 tbsp Basil Pesto

1 1/2 – 2 tbsp soft goat cheese

Shaved turkey breast

Lettuce

Red Onion

Sliced Cheddar Cheese

2 sliced hard-boiled eggs

1 baguette

Butter

Directions:

Cut baguette in two or three pieces, depending on length of baguette. Slice baguette pieces in half, lengthwise.   Butter both sides of the sliced baguette pieces.

Mix mayonnaise, pesto, and goat cheese.  Spread on both sides of baguette.

On one side of bread, add a layer of lettuce, followed by the shaved turkey breast, red onion, cheese slices, hard-boiled egg slices, and second layer of lettuce.  Place second slice of bread on top.

Wrap in parchment paper and tie with string.  It may be necessary to use toothpicks to help hold the filled baguette together, particularly if you are going to be traveling a distance with them.

Yield:  2-3 servings

So, even if you live in a big city and dream of being near a beach or water, you can still have a beach-themed picnic inland wherever you are, as I have done here.

I hope you have enjoyed coming along on my picnic today.

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Glazed Strawberry Pie

Glazed Strawberry Pie
Glazed Strawberry Pie

There are so many things I like about summer in Prince Edward Island but one of my very favorite things is glazed strawberry pie made with fresh, local Island berries.  After I have had a couple of “feeds” of plain berries, sugar, and milk, I am ready for them in other recipes.  One of those recipes always has to be fresh strawberry pie.

Glazed Strawberry Pie
Glazed Strawberry Pie

The strawberry pie recipe below is the one my family has used for decades.  I have no idea what prompted us to start making strawberry pie or where the recipe came from.  I just know it has been around for a good long time and I have yet to find any other that matches or beats it.

To make this pie, you will need the freshest strawberries possible and ones that are not overly ripe.  A slightly firm variety of berry is best.

A single 9″ baked pie crust will be needed for this recipe. For hints, tips, and a recipe for pie pastry, click here.

Ingredients:

Apx. 1 1/4 – 1 1/2 qts fresh strawberries, hulled, washed, and dried
2 tbsp cornstarch
3/4 cup sugar
1/8 tsp salt
1 tbsp butter
1 tsp lemon juice
1 – 9″ baked pie shell

Directions:

Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry).  Set aside enough to cover the bottom of the pie crust.

Cut up berries to prepare them for crushing – it’s hard to say exactly how many because berries vary in size and water content.  Start with a few berries at a time.

Using a potato masher, crush enough strawberries to make 1 1/2 cups.

Assemble all ingredients.

In medium-sized saucepan, combine cornstarch, sugar, and salt.  Mix well.  Add crushed berries and stir to blend well.

Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes.  Watch that mixture does not scorch as this can easily and quickly happen.

Reduce heat to low, cover mixture, and continue to cook for 5 minutes, stirring occasionally to prevent mixture from sticking to pan.  Remove from heat.  Add butter and lemon juice.  Stir well.

page 2 - Finishing Sauce

Arrange whole strawberries in baked pie shell.  If necessary, fill in any gaps between berries with a few cut-up berries.

Spoon hot glaze mixture over the berries.

Completely cover berries with the glaze.

Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving.  Add whipped cream at time of serving and decorate with additional berries as desired.

Yield:  Apx. 8 servings

Tips and Notes This pie is best served the day it is made as the pie crust tends to become somewhat soggy the next day.  Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and lessens the lifespan of the pie crust.

Glazed Strawberry Pie

This Glazed Strawberry Pie is a wonderful summertime treat when the local strawberries are in-season. Add a dollop of whipped cream to dress the pie for dessert.
Course Dessert
Cuisine Canadian
Keyword pie, strawberries, strawberry pie
Servings 6
My Island Bistro Kitchen Barbara99

Ingredients

  • Apx. 1 1/4 - 1 1/2 qts fresh strawberries, hulled, washed, and dried
  • 2 tbsp cornstarch
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 1 tbsp butter
  • 1 tsp lemon juice
  • 1 - 9" baked pie shell

Instructions

  1. Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough whole berries to cover the bottom of the pie crust.
  2. One and one-half cups of crushed berries will be needed for the glaze. Cut up berries to prepare them for crushing - it's hard to say exactly how many will be required because berries vary in size and water content. Start with a few berries at a time. Using a potato masher, crush enough strawberries to make 1 1/2 cups.
  3. In medium-sized saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
  4. Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
  5. Reduce heat to low, cover mixture, and continue to cook for about 5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
  6. Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
  7. Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
  8. Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving. Add whipped cream at time of serving and decorate with additional whole berries, if desired.

Recipe Notes

Yield: Apx. 6-8 servings

Tips and Notes: This pie is best served the day it is made as the pie crust tends to become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and reduces the lifespan of the pie crust.

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Old Country Rose Afternoon Tea

I love afternoon tea any time of the year.  However, I especially like a good cup of tea, dainty sandwiches, and of course, a sweet or two, outside on a warm and calm day in the summer.  Here on PEI, where we are surrounded by water, it is hard to find a day where there is not a breeze blowing.  However, last Saturday was such a day when the temperatures were soaring slightly past the 30C mark with hardly a breeze!   It was a good day for a summer tea under the shade of some big old trees.

My inspiration for my teascapes comes from many sources, often from the season of the year, flowers in bloom, or a particular food item that I envision on a tea table.  My Old Country Rose Tea was inspired by an old rose tree we planted at the back door of the cottage 20 years ago.  It blooms profusely and every year we think it may just break apart or stop blooming but each year, it produces a bountiful profusion of beautiful deep rose-colored roses.  These roses are the kind that the blooms only last a day or two.  Our Atlantic winters are not kind and, being so close to the Northumberland Strait, salt spray is also an element our trees, shrubs, and bushes must contend with.  So, today’s teascape began with a small bouquet of roses from outside the back door.

I looked through my collection of teapots to find one that would be suitable and selected this Sadler that seems very summery.

The teacups I chose featured roses as well.

Why does tea always seem to taste better in a china cup and saucer?

Teacups are too pretty not to be used.  I look for ways and opportunities to use and enjoy them rather than storing them away.

Because it was so hot, I chose to serve cool and refreshing cucumber sandwiches.

I love to decorate food with flowers….just make sure they are the edible kind!

Add cubes of melon, cheese, and some grapes.

This year, I made several bottles of Rhubarb Cordial so served some of this refreshing drink as well as Assam tea.

Naturally, there had to be something for the sweet tooth.  I made another batch of my Lemon Spritz Shortbread Cookies (my April 2013 “Cookie of the Month”) because they remind me so much of summer and are so light tasting.

And, for the finale, vanilla cupcakes iced in rich buttercream icing.

Cupcakes are a simple and more informal way to serve cake at an event.

And, when it was all assembled, this is what the tiered tea tray looked like.

And, here is an overview of the tea table.

I hope you have enjoyed a glimpse into my early summer tea.

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Canada Day Picnic

Happy Birthday, Canada!  Let’s celebrate with a picnic!

In keeping with the colors of the Canadian flag, as you can see, my color theme for the Canada Day picnic is red and white.

Prince Edward Island may be the smallest province in Canada but it boasts being the “Cradle of the Canadian Confederation” because Charlottetown, the capital city, was the location for the first meeting of the Fathers of Confederation in 1864 as they laid the groundwork for Canada to become its own country on July 1, 1867.  The Maritime Colonies (now Prince Edward Island, Nova Scotia, and New Brunswick) were meeting in Charlottetown in early September, 1864, to discuss the possibility of Maritime Union.   Representatives from Upper and Lower Canada (present-day Ontario and Quebec), upon hearing of this meeting, journeyed down the St. Lawrence River to Charlottetown to pitch the idea of a Canadian Union.   The individuals who attended this historic meeting became known as the Fathers of Confederation.

As these Fathers of Confederation landed at the Charlottetown Harbour, they disembarked and headed up Great George Street to what is now known as Province House where the meetings were held to discuss the possibility of Canadian Confederation.  The photograph below of Province House is taken from Great George Street and depicts what the Fathers would have seen as they made their way from the waterfront to this now historic site.

Province House - Charlottetown, PEI
Province House – Charlottetown, PEI

There are many celebrations happening across the Island and across Canada, to celebrate the birth of our nation.  One of the most colorful celebrations on PEI is the parade of fishing boats out of North Rustico Harbour, on the North side of the Island.  The photographs below are from the 2012 parade but, this being an annual event, a similar one will take place this year as well.

Fishing Boats on Canada Day Parade out of North Rustico Harbour, PEI
Fishing Boats on Canada Day Parade out of North Rustico Harbour, PEI

The parade of fishing boats is quite a spectacular event that always draws a large crowd as dozens of fishing boats from North Rustico and neighbouring harbours are decorated in red and white and sail out of the harbour with Canadian flags waving in the breeze.  If you are on the Island on Canada Day and have never attended this event, I recommend it as a must-see festivity for Canada Day as it shows true Canadian spirit.

This year, I am on the South side of the Island, having chosen the National Historic Site of Port-la-Joye/Fort Amherst that overlooks beautiful Charlottetown Harbour, as the scenic location for a Canada Day picnic as our celebration of Canada’s birthday.

Port-la-Joye/Fort Amherst is located in Rocky Point, PEI.  In the background of the photo below, you can see the Blockhouse Point Lighthouse, established in 1851, the second oldest lighthouse on the shores of PEI.  This lighthouse is on the west side of the entrance to Charlottetown Harbour and guides ships entering the Harbour.  Many ships come and go past this historic lighthouse, including dozens of cruise ships that make Charlottetown one of their port stops.

Canada Day Picnic at the Port-la-Joye/Fort Amherst National Historic Site in Rocky Point, Prince Edward Island
Canada Day Picnic at the Port-la-Joye/Fort Amherst National Historic Site in Rocky Point, Prince Edward Island

Here is the menu for the picnic:  Rhubarb Cordial, Kaiser Roll sandwiches, fresh veggies, grapes, watermelon, checkerboard sugar cookies, and vanilla cupcakes dressed in red and white buttercream icing and topped with miniature maple-leaf shaped sugar cookies.

I love the country look and feel of checkered tablecloths.  My antique picnic basket just happened to be lined with red checkered fabric so it fit right into the color theme.

For the sandwiches, I chose good quality Kaiser rolls and filled them with tasty ingredients.  I started with a spread of mustard on one half of the roll and mayo on the other half.  On the bottom half of the roll, I then added several pieces of shaved Tuscan ham, followed by a layer of cucumber slices, a slice of cheddar cheese, leaf lettuce, sliced tomato, a slice of Havarti cheese, and topped it off with shaved turkey breast.

Because this is a rather thick roll, I held it all together with piks to make it easier to handle.

Plastic picnicware has improved greatly over the past few years.  Some, like the ones in the photograph above, even have the look of fine dinnerware.  These durable and colorful plates actually just came from a local dollar store.  Using unbreakable dinnerware for picnics makes the occasion much more relaxed for everybody as there are no worries about breakage.

For beverage, I selected my Rhubarb Cordial to which I added fizzy lemon-lime soda.  The red color fit right in and the refreshing taste is unbeatable on a warm summer day.

Rhubarb Cordial
Rhubarb Cordial

Of course, every picnic menu has to have something for the sweet tooth.  I selected two offerings, the first being checkerboard sugar cookies – always a show-stopper and conversation piece.

Cupcakes always make a fitting end to any picnic, especially when they are laden with lots of tasty buttercream icing.

Canada Day Celebration Cupcakes
Canada Day Celebration Cupcakes

And the cupcakes are always better when they come with an extra treat of a tiny sugar cookie shaped like a maple leaf.

These would surely put anyone in the Canada Day spirit, don’t you think!

I hope you have enjoyed coming along on our Canada Day picnic.

Thank you for visiting “the Bistro” today.  

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Spider Cookies Recipe

 

Oh, these bring back sweet childhood memories!  I grew up knowing these as “Spider Cookies” though they are known by a host of other names, too.  Sometimes, they are simply called “Uncooked Chocolate Cookies”.  Regardless their name, they are simple to make and very tasty; in fact, I’d say they are a close neighbour to candy. Continue reading Spider Cookies Recipe

Rhubarb Cordial

Oh, those lazy, hazy hot days of summer!   They sure can work up a thirst.  One of the most refreshing summertime drinks in my repertoire is Rhubarb Cordial.  Not only is it refreshing, but it is tasty and a very showy drink with its bright orange/red color.

Rhubarb Cordial
Rhubarb Cordial

Making Rhubarb Cordial is also another great way to use up rhubarb from the garden but make sure you pick the brightest red stalks as that is what gives this drink its superb color.

Making the concentrate for the Cordial is a bit time-consuming but the end result is worth the time and effort.

Here is what you will need to make the Cordial:

6 cups red rhubarb, cut into 1/2″ pieces
3 cups water
(This will yield about 5 cups of rhubarb juice)

1 cup sugar
1 – 295ml can frozen pink lemonade, thawed
juice of 1/2 pink grapefruit
juice of 1/2 lemon
juice of 1/2 orange
(These three citrus juices together will yield apx. 1/2 cup liquid)

Lemon-lime soda (or 7-Up, Sprite, or Gingerale)

Yield:  Apx. 7 – 7 1/2 cups (depending on the water content of the rhubarb used as well as how much juice is extracted from the citrus fruits)

Method:

Cook rhubarb and water for apx. 15 minutes, until rhubarb is soft and mushy.

Strain rhubarb through a fine sieve into a large pot to extract the juice.  Discard the rhubarb pulp.  You should have about 5 cups of rhubarb juice from this process.  I like to strain the juice a second time to refine it further and remove any traces of rhubarb pulp.

Squeeze and strain the grapefruit, lemon, and orange juices.  Discard fruit pulp.  Add the citrus juices to the rhubarb juice.

Stir sugar into rhubarb and citrus  juice mixture.   Heat over medium-low heat to dissolve the sugar.  Do not boil.  Remove from heat.  Strain lemonade concentrate into the juice.  Chill.

Pour into large pitcher if serving immediately or pour into sterilized bottles, seal, and freeze for later use.

Mason jars also make good containers in which to store the Rhubarb Cordial.

To serve:

For individual servings, fill glass 1/3 full of chilled Rhubarb Cordial.  Fill remaining 2/3 glass with chilled lemon-lime soda.  Stir.  Add ice cubes and a sprig of mint.  Decorate glass with rhubarb curls if desired.

To make multiple servings, such as in a punch bowl, for example, follow the 1 part Rhubarb Cordial concentrate to 2 parts soda rule.

This is a great drink to sip on a warm, sunny day while sitting under the cover of the front verandah or on the back deck.  It also makes a great picnic beverage as well.

 DSC_0481

Rhubarb Cordial

Rhubarb Cordial is a lovely summertime drink made with rhubarb and citrus fruit. Very refreshing on a hot summer's day. Add a splash of sparkling soda.

Course Drinks
Cuisine Canadian
Keyword rhubarb, rhubarb cordial, summertime drink
My Island Bistro Kitchen Barbara99

Ingredients

  • 6 cups red rhubarb, cut into 1/2″ pieces
  • 3 cups water
  • (This will yield about 5 cups of rhubarb juice)
  • 1 cup sugar
  • 1 – 295ml can frozen pink lemonade, thawed
  • juice of 1/2 pink grapefruit
  • juice of 1/2 lemon
  • juice of 1/2 orange
  • (These three citrus juices together should yield apx. 1/2 cup liquid)
  • Lemon-lime soda (or 7-Up, Sprite, or Gingerale)

Instructions

  1. Cook rhubarb and water for apx. 15 minutes, until rhubarb is soft and mushy.
  2. Strain rhubarb through a fine sieve into a large pot to extract the juice. Discard the rhubarb pulp. This process should yield about 5 cups of rhubarb juice. Strain the juice a second time to refine it further and remove any traces of rhubarb pulp.
  3. Squeeze and strain the grapefruit, lemon, and orange juices. Discard fruit pulp. Add the citrus juices to the rhubarb juice.
  4. Stir sugar into rhubarb and citrus juice mixture. Heat over medium-low heat to dissolve the sugar. Do not boil. Remove from heat. Strain lemonade concentrate into the juice. Chill.
  5. Pour into large pitcher if serving immediately or pour into sterilized bottles, seal, and freeze for later use. Mason jars also make good containers in which to store the Rhubarb Cordial.

Recipe Notes

Yield: Apx. 7 – 7 1/2 cups (depending on the water content of the rhubarb used as well as how much juice is extracted from the citrus fruits)

To serve:

For individual servings, fill glass 1/3 full of chilled Rhubarb Cordial. Fill remaining 2/3 glass with chilled lemon-lime soda. Stir. Add ice cubes and a sprig of mint, if desired. Decorate glass with rhubarb curls if desired.

To make multiple servings, such as in a punch bowl, follow the 1 part Rhubarb Cordial concentrate to 2 parts soda rule.

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Beautiful pink drink made with rhubarb
Rhubarb Cordial

 

Lady’s Slipper Afternoon Tea

Lady's Slipper - The Provincial Flower of Prince Edward Island
Lady’s Slipper – The Provincial Flower of Prince Edward Island

June brings a plethora of flowers to bloom on Prince Edward Island.  None are more exquisite than the Lady’s Slipper, so named because its petals form a shape that resembles a slipper.  This member of the orchid family blooms on the Island in late May – June in moist, wooded areas, often under spruce, beechwood, or pine trees.

The Lady’s Slipper was adopted as the Island’s provincial flower on April 24, 1947.

If you come across these beautiful orchids that bloom in both pink and white in PEI, please just admire and enjoy them in their natural surroundings or take some photographs of them.  Please do not pick these natural flowers as that will affect their seed for continued growth on the Island.  They also do not transplant well and generally do not survive outside their natural habitat.  All the more reason why they should just be enjoyed where they are found.

The close-up photograph below shows the petals of the Lady’s Slipper.  I think the shape resembles an animal of some sort!

A few months ago, at a flea market, I came across a lovely plate with the Lady’s Slipper on it.  It is by Royal Adderley of England.  I bought the cake plate and moved along a few tables where I discovered a matching cup and saucer from a different vendor.  Of course, those purchases set my mind to thinking about an afternoon tea featuring the Lady’s Slipper china.

For the menu, I wanted to also feature some local, seasonal food product.  Rhubarb is still available on the Island so my choice was to start with a refreshing Rhubarb Cordial and serve a Rhubarb Torte with a good quality Assam tea.

Rhubarb Cordial
Rhubarb Cordial

Rhubarb Cordial makes a wonderful, refreshing drink on a hot summer’s day.  I garnished the drink with a wedge of watermelon, a sprig of mint from our herb garden, and a tiny pansy.

The “pièce de résistance” is the luscious Rhubarb Torte.  Our rhubarb season will soon be drawing to a close but I just had to have one more rhubarb dessert before that happens.  Of course, I have bags of it stored away in my freezer to enjoy throughout the year.

Rhubarb Torte
Rhubarb Torte

This torte features a graham wafer crumb base, followed by rhubarb sauce, smothered in whipped cream and marshmallows, and topped with vanilla pudding.  It’s as showy and colorful as it is tasty!  I love how the pudding on top looks translucent.

These tiny shortbread cookies, decorated in pink, just seemed the fitting addition for the Lady’s Slipper plate.

The photo below shows the detail in the plate design.

And the matching cup and saucer is filled with Assam tea.

The Rhubarb Cordial and the Rhubarb Torte make for a colorful tea table!

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Lovely Lilac Tablescape

I adore lilacs!  I love their scent, color, and shape.  I will admit they do have a very strong scent so I rarely bring them indoors.  So, that causes me to use them in tablescapes for Al fresco dining.  Lilacs are always something I look forward to in June.

We have a number of lilac trees and they make a wonderful backdrop for a June dinner.  In the background, you’ll notice the  red soil, characteristic of Prince Edward Island!  This field has just been planted with potatoes.

Although it doesn’t show in the photo above, there is mauve in the quilt on the chair.  Purple and all its shades, tints, and hues – yes, my favorite color!  The quilt, entirely hand-quilted, was made by my mother.

I have an old silver coffeepot that has seen better days so I have re-purposed it and it now makes a ready vase for flowing flowers such as lilacs.

Lilacs do not require a lot of arranging since nature has pretty much arranged them beautifully in bunches on the tree already!

Some day in the winter, I will look at these photos and try and remember it really was warm enough to dine Al fresco in PEI!

The old coffeepot has such lovely detail on it that it was a shame not to find another purpose for it.

I have always liked checked tableclothes.  This mauve one just seemed the perfect match for the lilacs.

When you like a color, it’s never hard to find matching accessories around the house, like the purple tealights and mauve placemats.

For the napkin, I loosely gathered the fabric, used a mauve hair elastic (yes a new one!), and inserted a lilac stem into the fold.

Lilacs don’t last long.  They are here and gone before we know it.

These are just a standard lilac, no particular variety.  Last year, I planted two French lilac trees and was surprised to see both bloom this year.

The bumblebees love the lilacs and are frequent visitors to our trees!

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Dining and Guest Etiquette

It’s the beginning of the season of wedding receptions, summer dinner events, get-togethers, and banquets.  I thought this might be a good time to post an article on dining and guest etiquette.  Many of us, at one time or another, have probably found ourselves at a dinner event, sat down to a somewhat crowded table with heavily laden place settings that displayed more cutlery and glassware than imaginable and wondered, hmmm, which bread plate was ours – the one on the left or on the right of the place setting.  Or, perhaps you have wondered what to do if your neighbour to the left has started to use your bread and butter plate thinking it was his or hers.  Maybe you have deliberated over which utensil to use.  Perhaps you have wondered if it is proper to tilt or pick up a soup bowl to get the last drop of that yummy soup.  For answers to these and other guest and dining etiquette questions, I contacted Tina Lesyk, Banquet and Catering Coordinator at The Culinary Institute of Canada in Charlottetown, PEI.  I first introduced you to Tina in May 2012 when I posted a feature on how to properly set a table.

The purpose of learning and practicing proper table manners is to feel comfortable at any table, not insult your host or hostess and, in the case of business functions, it is essential for professional success.  Let’s face it, no one wants to embarrass him or herself in these social situations.  Follow the basic guidelines outlined below and you’ll be well on your way to being a model dinner guest in any setting, whether that be at a dinner in a private home, in a restaurant, or at a formal or state dinner.  For a description and explanation of the elements of place settings, please see my earlier posting “Let’s Set the Table”.

First, let’s begin with some general tips on dining and guest etiquette.

General Dining Etiquette

 –          The old rule still holds true – elbows off the table when food is present.

–          You should sit in the chair so that your back does not actually touch the back of the chair – this forces you to sit up straight.

–          Everyone, leave the tech gadgets away from the table.  Out of respect for the host/hostess and other guests, put cell phones on vibrate.  If you absolutely must take a call during dinner, never answer the phone at the table in the presence of the host/hostess and other guests.  Excuse yourself and move to another room to discretely take the call.  The same applies to making a telephone call.

–          Never use a toothpick while at the table.  Picking food out of your teeth in front of fellow guests and the host or hostess is not appropriate conduct.

–          If you drop a piece of cutlery on the floor, leave it there; do not retrieve it.  If you are in a restaurant, signal to the waiter to bring you a replacement.  If at a private event at someone’s house, ask your host/hostess for a replacement.

–          If you find you have taken a bite of food that has a piece of gristle or small bone in it, do not make a big scene or draw attention about it.  As discretely as possible, remove the item with your fork (the utensil it went into the mouth with) and set it to the side of your plate.

–          If you have a severe food allergy, advise your host/hostess in advance of the function.

–          If you are served a food that you do not like and cannot eat, make no mention of it; rather, simply go through the motions of moving the food around the plate.

–          Never push the plate away from you when you have finished eating and do not stack up plates, utensils, and so forth, from your place setting – you may think you are helping but this gets in the way of the servers’ techniques for clearing tables.

–          Applying lipstick, combing hair, and so forth are considered grooming activities, inappropriate for the dining table.

Napkins

The purpose of the napkin is to protect clothing by acting as a shield or guard for spills and, if necessary, to dab the fingers and mouth, and remove traces of food particles from the outside of the mouth.

–          Remove the napkin from the place setting and place it on your lap immediately upon being seated at the table.

–          For a normal-sized napkin, completely unfold the napkin and place it on your lap.  It is not considered appropriate (and there is no need) to “shake” a napkin out of its fold.  Simply, and very discretely, unfold the napkin.

–          If the napkin is exceptionally large, fold it in half and, with the fold of the napkin facing you, place it on your lap.

–          The napkin always goes on the lap and is never tucked into the collar and used as a bib.

–          The napkin remains on your lap during the entire meal.  If you need to temporarily leave the table during the meal, loosely bunch up the napkin and place it to the left of your plate.  When you return to the table, re-place the napkin on your lap.  At one time, the general rule was to place the napkin on the seat of your chair during a temporary absence from the table.  However, there are a couple of issues with this that suggest an alternative location for the napkin may be preferable.  First, the napkin may have food particles on it that will stain an upholstered chair and may also stain your clothing or leave crumbs on the chair when you return to the seat.  Second, given the sole use of a napkin is to dab the mouth, many do not want to use that napkin for that purpose after it has laid on the seat of a chair that is used for, uh, sitting on the derrière.  One never knows how clean those chairs are!  Now, when bunching up the napkin that has stains or food particles on it, you will want to loosely fold the napkin in such a way that the stains/food particles are not visible when you temporarily leave the napkin on the table during your absence; leave the napkin, clean side up.  You will also want to make sure your napkin does not touch the elements of the place settings of your neighbors to the left and to the right.

–          A napkin is not a tissue or handkerchief so avoid using it to blow your nose (Note – you should excuse yourself from the table before blowing your nose).

–          At the end of the meal, loosely bunch up the napkin and place it to the left side of your place setting, not on the dirty plate.  A paper napkin, however, could be left on the [dirty] plate since the napkin will be discarded anyway.

Cutlery

–          If the cutlery is already on the table, begin using the utensils placed farthest away from the plate (assuming there is more than one fork and knife at the place setting).  If there is no cutlery at the place setting when you sit down at the table, this means the host/hostess will bring the necessary utensils with each course of the meal.

–          Never gesture or point with a piece of cutlery.

Proper Ways to Hold Cutlery While Eating

There are two main styles – American and European.

American

Normally, with this style, you hold the fork in the hand you write with.  For demonstration purposes, I will describe the procedure for someone who is right-handed.

Hold the fork in your left hand and the knife in the right.

Proper Way to Hold Utensils
Proper Way to Hold Utensils

With fork tines facing down, gently spear the food with the fork to hold it in place as you cut the food. Once a bite-sized piece has been cut, rest the knife diagonally across the upper right edge of the plate.  Switch the fork to your right hand and, with tines facing up, pick up the food and transfer it to the mouth.

If there is a pause in eating a course during the meal (e.g., to take a sip of water or briefly leave the table), there is a way to signal to the wait staff that you have not yet finished eating.  Lay the fork, tines facing up, as shown in the photo below and place the knife, diagonally on the upper right-hand corner of the plate.  Note that, once the knife has been picked up from the table, it should not touch the table again during the meal.

American Style for Cutlery Position During Brief Pause in Eating
American Style for Cutlery Position During Brief Pause in Eating

At the conclusion of the course, place the knife and fork together (fork tines up), parallel to each other at about the 4:30 clock position on the plate to signal to the wait staff that you have finished eating.

Placement of Cutlery at Conclusion of Course
Placement of Cutlery at Conclusion of Course

European

With this style, the fork remains in the left hand and the knife in the right for the entire meal.  Food that needs to be cut is speared gently with the fork and cut with the knife held in the right hand.  The knife is used to push food onto the back of the fork.  The food is then transferred to the mouth with the fork, tines facing down, held in the left hand.

If there is a significant pause during the course, the fork and knife are placed on the plate as shown in the photo below.

European Style for Placement of Cutlery During Brief Pause in Eating or Short Absence from the Table
European Style for Placement of Cutlery During Brief Pause in Eating or Short Absence from the Table

At the conclusion of the course, place the knife and fork together (fork tines facing down) at about the 4:30 clock position on the plate to signal to the wait staff that you have finished eating.  This would be the same as the American style with the only difference being that the fork tines would face downward toward the plate.

Which is mine?

–          Follow this easy trick for remembering which bread and butter plate and which glass is yours:  With your left hand, touch the tip of your first finger to your thumb.  You will see it makes a lowercase “b” shape; “b” stands for “bread” – it goes on the left of the place setting, aligning with your left hand.  Now, do the same thing with the first finger and thumb of your right hand.  This makes a lowercase “d” shape.  The “d” stands for “drink” and drinks go the right of the place setting, aligning with your right hand.

–         If you find your neighbour has already starting using your bread and butter plate, discretely ask your host/hostess (if at a private dinner party) or your server at an event to bring you another.

Bread and Rolls

 –          Break bread and rolls with your fingers (as opposed to cutting with a knife).  The knife is provided for buttering the bread or roll, not cutting it.

–          If the bread or roll is served cold, take the butter pod and place it on to the bread and butter plate provided and butter each piece/bite of the broken bread or roll at a time as you eat each bite.

–          If the bread or roll arrives warm at the table, break it apart and butter each broken section all at once to let the butter melt.

 Soup

–          The appropriate way to consume soup is to scoop it away from you as you will be less likely to spill or splash it on yourself.

–          Do not place the entire bowl of the soup spoon in the mouth.  Rather, sip the soup from the spoon.

–          It goes without saying that there should be no ‘slurping’ noise during the soup-eating process!

–          If the soup is too hot to comfortably consume, wait for it to cool.  It is never considered proper etiquette to blow on the soup or stir it vigorously to cool it.

–          It is inappropriate to dip bread in the soup as a way to gather up the soup – this is what a soup spoon is for.

–          It is acceptable to tip the bowl ever so slightly away from you to scoop up the last bit of soup.

Acceptable to Slightly Tip the Soup Bowl up and away from you to Scoop up Remaining Soup
Acceptable to Slightly Tip the Soup Bowl up and away from you to Scoop up Remaining Soup

–          It is not appropriate to lift the bowl up and hold it close to the mouth as you consume the soup.

–          If the soup bowl has been served on a server plate, place the spoon on the server plate once you have finished the soup.  If there is no server plate provided, leave the spoon in the bowl.

Wine

 –          If you are not a wine drinker, or do not want any wine with the meal, there are two ways to handle the situation when wine is being served:  1) discretely place your hand on top of the wine glass as the server approaches you with the wine.  This will signal to the server that you do not wish to partake; or 2) simply let the server pour the wine and just do not drink it.  The key is always discretion – you don’t want to make an issue of anything or draw attention to yourself.

–          The proper way to hold a wine glass is by the stem so that your hand does not warm the wine or that fingerprints get left on the goblet itself, making it look smudgy.  Holding the glass by the stem is also considered to give you better control when moving the wine in the glass and tasting it.

Proper Way to Hold a Wine Glass
Proper Way to Hold a Wine Glass

–          Monitor your consumption – if several wines are being served throughout the meal, it is completely acceptable etiquette not to finish every glass.  Intoxication does not make a good dinner guest.

Starting to Eat

 –          Wait for everyone at the table to be served before starting to eat.  This applies to each course of the meal.  If you are at a private dinner, it is proper etiquette to wait until the host/hostess picks up his or her fork before starting to eat unless, of course, the host/hostess tells you to start while he or she is still continuing with the dinner preparations and serving other guests.

–          If food bowls, platters, etc., are being passed around the table for guests to serve themselves and one is starting with you (i.e., you pick up the bowl or platter directly in front of your place setting), offer it first to the person on your left while holding it for him/her to serve him/herself.  Then serve yourself and pass the item to the person on your right.  Always send everything to the right around the table and never directly pass items to guests across the table.

–          Never intercept food being passed.  For example, if someone asks for the basket of rolls to be passed, do not sneak a roll from the basket as it is going by you.  Rather, after the requester has been served, ask for the item to be passed back to you.

Salt and Pepper Shakers

–          Salt and pepper shakers should always travel in a set together even if someone ask for just the salt or pepper to be passed to him or her.  This is because the next person looking for them will find them together, not orphaned here and there somewhere on the table and end up having two people passing them from different directions along to the requester.  When someone ask you to pass him or her the salt and pepper, set them down on the table in front of the requester.  This is the preferred method as there is less chance of dropping the items or upsetting them as could happen if they were transferred hand to hand.

–          It is considered proper etiquette to always taste the food before seasoning it or you may insult the chef/host/hostess who has prepared the food – theory being that the chef has already properly seasoned the dish before serving it.

Special Food Items

Ever wonder what foods must be eaten with a fork and knife and which ones are acceptable to be eaten with the fingers?  Here are some of the more common foods which are acceptable to be eaten with the fingers:

Asparagus (unless covered in a sauce)

Crispy bacon (ever chase a piece of crispy bacon with a fork around the plate as you try to capture it or cut it with a knife and the bacon lands on your neighbour’s plate?)

Oysters (probably the only, or one of very few, foods that can be acceptably eaten with a ‘slurping’ sound!)

Corn on the Cob

Pizza

Crostini

Artichokes

Chicken Wings

Ribs

Shrimp

Cookie served with a dessert (the cookie is considered a finger food)

Dinner Conversation

 –          Stay with topics that are neutral and of general interest, non-conflictual in nature – the old advice about avoiding discussions on politics and religion still holds true.  The last thing you want to do is to instigate, or become engaged in, a heated discussion that leaves everyone around the table uncomfortable or at odds with each other.

–          Do not discuss food allergies, health issues, or bad experiences with food.  The fact that you may be lactose intolerant, have irritable bowel syndrome, or once got violently sick from eating shellfish, or have had food poisoning, does not make these subjects suitable table topics.  As they say, that’s way too much information and detail, particularly at a dinner table where food is being served.  Nothing can zap an appetite faster than to have a dinner guest regaling at length the graphic details of a bad food experience.

My thanks again to Tina Lesyk for taking the time to chat with me about proper guest etiquette and to share her extensive knowledge on the topic.  We certainly haven’t covered every aspect of dining etiquette but, hopefully, we have covered the main points.  Happy dining!

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Rustic Rhubarb Pie Recipe

Rustic Rhubarb Pie Served with French Vanilla Ice Cream
Rustic Rhubarb Pie Served with French Vanilla Ice Cream

The rhubarb is at its prime on PEI right now and, of course, I am busy making the usual repertoire of my favorite recipes while the rhubarb stalks are at their best.   Used too early before they have some maturity and the stalks won’t have much flavour; left too long and they go woody and lose their flavour.

It’s always a spring-time boost when I start to see the rhubarb shoots poking their way through the ground and, within a short period of time, they grow into very large plants.  We have two rhubarb crowns and, with leaves, they measure a little more than three feet tall with stalks that are about 20-22″ long.  It doesn’t take many to make a pie!  For the pie below, I used 2 1/2 stalks.

Rhubarb Plants

The photos below show how to harvest rhubarb which is done by giving the stalk a good tug and pulling it from the crown, not cutting it off.

Harvesting Rhubarb
Harvesting Rhubarb

Today, I made a fresh old-fashioned rhubarb pie.  Nothing fancy, just plain and simple – rhubarb, sugar,  flour, and a sprinkle of salt all encased inside a double-crusted pie.  Here is what you will need to make this pie:

Ingredients:

Pastry for a double-crusted 9″ pie (click here for recipe)

4 cups rhubarb (roughly 1 pound), cut in 1/2″ pieces

1 1/2 – 1 2/3 cups white sugar (depending on how tart or sweet you like the pie)

1/3 cup flour

dash salt

Method:

Wash and dry the rhubarb stalks.  Chop rhubarb into apx. 1/2″ pieces.  Place chopped rhubarb in a large bowl.   Set aside.

Whisk sugar, flour, and salt together in a medium-sized bowl.

Add dry ingredients to the rhubarb and stir and toss to coat.  Allow mixture to sit for approximately 20 minutes to allow the sugar to start to dissolve.

Meanwhile, roll pastry to desired thickness.  Line bottom and sides of a 9″ pie plate with the pastry.  Spread the rhubarb mixture into the pastry-lined pie plate.

Roll pastry for top crust.  Dampen top edges of lower pie pastry and transfer the top crust to the pie.  Using the tines of a fork, press top and bottom edges of crust together to seal.  Cut slits in top crust or prick with fork tines to allow steam to escape as pie bakes.

Bake at 400F for 50 minutes.  (Tips:  I line a pizza pan with tin foil and place the pie plate on the pan as fruit pies tend to bubble out and can make a sticky mess in the oven.  If the edges of the pie crust start to brown too quickly, loosely place a piece of tin foil over the pie as it finishes baking.)

Rustic Rhubarb Pie
Rustic Rhubarb Pie

This makes a wonderful spring-time treat, especially when served with a dollop of French Vanilla ice cream as I have here with my own homemade ice cream.

Be sure to also check out my recipe for Rhubarb Marmalade.

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Cherry Wink Cookies Recipe

Cherry Wink Cookie
Cherry Wink Cookie

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!

What are your memories of cherry winks?

Cherry Winks

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 Kitchen My Island Bistro Kitchen

Ingredients

  • ¾ 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
  • cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp soda
  • ½ tsp salt
  • 1 cup chopped dates
  • ¾ cup chopped pecans
  • apx. 2½ - 3 cups cornflakes
  • apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters

Instructions

  1. Position oven rack in center of oven and preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Crush cornflake crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.
  5. 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.
  6. 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.

 

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Cherry Winks
Cherry Winks

 

 

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Prince Edward Island’s New Festival of Wines 2013

The New Festival of Wines Prince Edward Island is a signature springtime event on the Island.  Now in its 19th year, this is the first time the PEI Liquor Control Commission has hired a private event management company, Versatile Management Group, to manage the Festival. Versatile has pulled out all the stops to make this a high-end event.

This year, there are 39 booths providing samples of 225 wines from twelve different countries.  Many of these wines are new to PEI and are not currently sold in local liquor stores.  These wines will, however, be available for sale at the onsite Wine Boutique during the Festival.  The New Festival of Wines also includes a juried wine competition where six judges, blind testing, chose the top wines and runners-up in five categories.  These wines are also available for sampling during the event.

If you are a wine connoisseur, or simply a lover of fine wines, you will not want to miss this premier event.  The Grand Tasting event allows patrons to explore and sample new wines and learn more about them.  For wineries or their agents, it’s a chance to introduce and present their wines.  Says Jennifer Caseley of Versatile Management Group, “depending on sales at the event’s Wine Boutique, those wines may eventually be listed products at local liquor stores“.

Yes, even Sangria made an appearance at this year’s Grand Tasting event!  In addition to samples, Verano Wines also shared their recipe for this tasty Spanish drink.

Sangria
Sangria

Look for attractively displayed booths at the event.

Each year, a wine-producing country is selected to have its wines featured for the event.  This year, it is France, one of the oldest and most renown wine-producers in the world.  That doesn’t mean that there won’t be wines from other wine-producing countries – they are there too.

And, of course, our three Island wineries are participating as well – be sure to seek out the Matos, Newman, and Rossignol booths as you make your rounds at the Festival.

Island Wineries

On PEI, it’s almost inconceivable to have an event of any kind without food!  There is a whole new food element to this year’s Festival.  As you walk into the event, you are greeted with a Raspberry Point oyster from the PEI International Shellfish Festival and along with a glass of champagne.

Be sure to hang on to the wineglass and carry it with you throughout the evening as you will need it to sample wines as you tour the booths.

 

Each evening, there are food stations set up inside the venue.  These stations serve four different appetizers.  Last evening, Chef Andrew Smith of “Top of the Park” Restaurant at the Red Shores Racetrack and Casino created BBQ Pulled Chicken Bruschetta, House Spiced Turkey Meatballs, Seafood Fritters, and Lemon Curd Filled Phyllo Cups for patrons. This evening, Chef Jane Crawford from the Red Water Rustic Grille will tempt palettes with four tasty appetizers as well.

What would wine be without cheese!  The Dairy Farmers of Canada along with PEI’s award-winning Cows Creamery, are serving samples of their fine cheeses that pair so well with wine. This afternoon, there is an ancillary event (separate tickets required) sponsored by the Dairy Farmers of Canada and PEI’s Rossignol Winery that will focus on the art of wine and cheese pairings.

Be sure to also check out Blossoms’ booth.  Blossoms is a new local business on the Island that specializes in making fresh fruit bouquets.  Their colourful and tasty offerings of chocolate dipped strawberries and other fruits were making a hit at the Festival last evening.

Organizers have thought of all the details!  They even offer a wine check so patrons do not have to carry around heavy bottles of wine they have purchased at the Wine Boutique.  Their purchases may be shipped for pick-up at any one of the PEI Liquor Control Commission’s 18 corporate retail outlets across the Island.

This two-day extravaganza is held at the Charlottetown Civic Centre on Kensington Road on May 24-25, 2013.  Tickets to the Grand Tasting event are $44. per person (taxes incl) – note you must be 19 and over to attend the Festival.  The event can accommodate over 1000 guests per evening and tickets are also available day-of at the Civic Centre box office.  The Festival’s hours of operation today are from 7:00pm – 11:00pm.  The Wine Boutique, run by the PEI Liquor Control Commission and from which wines may be purchased, operates from 3:00pm – 10:30pm today.  Tickets are not required to enter the Wine Boutique.

A complimentary shuttle service is available to transport patrons between the Civic Centre and the downtown area.  This service runs from 6:00pm – 11:00pm this evening.  Please enjoy the Festival but do drink responsibly and use the provided shuttle service or a designated driver or taxi.

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Asparagus Bundles and a Visit to an Island Asparagus Farm

June 2019 Update:  Tim Dixon, mentioned in this blog post, is no longer producing asparagus for sale.

Asparagus Bundles

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
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
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.

Freshly picked Asparagus Spears Stored in Refrigerator to Maintain Freshness

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.

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Mother’s Day Breakfast in Bed

Happy Mother’s Day to all Moms!

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.

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Mother’s Day Afternoon Tea 2013

I love afternoon tea.  It’s such a peaceful, tranquil, and genteel experience.  It’s the perfect way to celebrate Mother’s Day.  Today, I share photos from my Mother’s Day Afternoon Tea.  Enjoy!

On the tea menu:  Cucumber and tomato sandwiches, strawberry custard, shortbread, and rainbow marshmallow square.  Tea Pairing:  New English Teas’ English Afternoon Tea (Coventry, England).

Cucumber and Tomato Sandwiches
Cucumber and Tomato Sandwiches

Cool and refreshing cucumber sandwiches.

Tomato sandwiches on thinly sliced artisan bread.

Smooth and creamy strawberry custard and fresh fruit skewers.

Strawberry Custard
Strawberry Custard

I love these colorful and tasty treats, particularly when served in these petite dishes!

Dainty spritz shortbread and rainbow marshmallow squares satisfy the sweet tooth!

Love the pastel shades which are suitable for springtime tea events.

I love how these colors blend attractively on the plate.

Teatime treats are typically petite and dainty.

Teacups and teapot are Japanese porcelain.

Tableware does not need to all match perfectly for a tea table.  It just needs to blend well and the pieces compliment each other.  Having different patterns creates interest and doesn’t look so matchy-matchy.

These are marvelously-designed delicate cups on pedestals.  They look very grand, stately, and elegant, don’t you think!

Love the filigree trim on the saucers.

This slim-line teapot looks very stately and in command on the tea table.

A mixed bouquet of roses is a great compromise when I can’t decide on one particular color theme!

Although by no means the only floral option, roses tend to be perennial favorites for tea table accents.

This four-tier stand is a great space saver, particularly for small tea tables.

While my favorite plates are white because the food shows up so splendidly on them, I like the floral on these plates for a tea table.

Beautiful roses!

I hope you have enjoyed a glimpse into my Mother’s Day Afternoon Tea.  It was grand fun.

Happy Mother’s Day To All Moms!

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(Mostly) PEI and Maritime Food – Good Food for a Good Life!