Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).
How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.
This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!
With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.
It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!
We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.
Saskatoon Berry Tarts
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool.
TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
- The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
- If you make the pastry in 2 separate batches it seems to be nicer for some reason.
- If you happen to have any filling left over, it freezes well for another time.
I think sometimes there’s a slight misconception that the main focus of the meal can’t be made using vegetables. A humble vegetable can turn into a gourmet meal with just a little stuffing.
Onions are the ‘workhorses’ of the kitchen and the foundation of so many dishes across the globe. Sometimes its easy to forget how delicious they really are. We tend to under value anything we have perennial access to. As far as red, white and yellow onions, they are generally interchangeable.
Yellow are the driest, good for long cooking. Red onions are faintly sweeter, good for caramelization and when you need a boost in color. White onions are highest in water content and the mildest, good choice for a raw garnish. When it comes to stuffing onions, all three will work.
Because of their layered structure, onions are really easy to hollow out with a spoon. Just keep spooning until you have a good sized cavity. To make use of the onion pulp, I chopped it and then froze it for uses later on. I preferred to bake these stuffed onions but they can also be cooked on the BBQ as well. Great little sweet/savory summer meal!
Bacon Meatball Stuffed Onions
Cut off the tops & bottoms of the onions & remove the exterior skin. With a spoon, hollow out onions to within about 2-3 outer layers. Set aside. Chop onion pulp & freeze for other uses later.
In a large bowl, combine ground beef, parsley, mushrooms, bread crumbs & all of the spices. Mix well with your hands. Preheat oven to 425 F. Stuff onions with meat mixture; wrap the onion meatballs with 3 strips of bacon each. Secure bacon with toothpicks to keep it from unraveling during cooking.
Place in a baking dish & bake for 40 minutes or until cooked through. Remove from oven & serve with BBQ sauce. Onions can be cut in half to make 4 servings if you wish after baking them.
If you have never eaten a German pancake, think of it as a cross between a souffle and an omelette with undertones of French toast. Often called a Dutch baby pancake and not unlike a sweet Yorkshire pudding. ‘Eggier‘ than your typical pancake, but sweeter and lighter than an omelette, with more pastry-like characteristics. The sides of the pancake rise high above the edges of the pan, creating a light, puffy crust with a tender, custard-like middle.
Story has it that the name ‘Dutch Baby’ was coined when a restaurant owner’s daughter (in the USA) could not pronounce ‘Deutsch’, the German word for German, and out of her mouth came ‘Dutch’. Originally served as three small German pancakes with powdered sugar and fresh squeezed lemon juice, the Dutch Baby, moniker was born.
These German pancake ‘bites’ are kind of a fun spin on the classic Dutch baby pancakes. The fresh apricot/raspberry sauce along with the Greek yogurt filling, bananas and chocolate makes them such a decadent addition to brunch.
German Pancake Bites
In a food processor, place pitted apricots, lemon juice & sugar; pulse several times until the apricots are COARSELY chopped. Transfer mixture to a saucepan. Lightly boil over medium heat, uncovered for 10 minutes; stirring occasionally to prevent scorching. Add more sugar to taste depending on how sweet your apricots were. Add raspberries & simmer 1-2 minutes or until raspberries are heated through & softened. Set aside until ready to use.
Greek Yogurt Filling
In a bowl, cream together cream cheese & sugar with a hand mixer. Add Greek yogurt & beat on medium-high until smooth & creamy. Set aside until ready to use. Refrigerate if not using right away.
Preheat oven to 400 F. In a bowl, using a hand mixer, blend eggs, milk, vanilla, flour & salt until well mixed. Pour a small amount of the melted butter in 8 MINI loaf pans. Pour 1/3 cup of the mixture into each of the individual spaces.
Bake for about 15 minutes. Remove from oven & invert on a cooling rack. Place 'bites' on a serving plate. Divide yogurt filling, placing some in the bottom of each individual pancake. Top each with some apricot/raspberry sauce & some banana slices. Drizzle with chocolate & sprinkle with powdered sugar. Serve immediately.
I remember the first time I heard of sour cream being used in making a rhubarb pie. I could hardly imagine it but once I tried it there was no going back! If you look through some of the older recipe books, there are at least eight or nine different pies made using sour cream. These nostalgic desserts certainly take you back to a simpler time.
Basically this is your classic rhubarb pie except with a sweet/sour cream, custard filling. The sour cream is not assertive; its presence simply provides a rich, creamy background for the rhubarb.
I’m not sure why, but I never get tired of cooking (or eating) rhubarb. Every season, I can’t wait until its ready to use. Last year, Brion and I found another spot for three new plants to grow in our yard, so hopefully they do well. I realize its not for everyone but it is certainly versatile in its uses.
For this rhubarb crostada, I’m using an spiced-oat streusal topping which almost mimics a baked fruit crumble taste. Serving this dessert chilled brings it to its full potential. Of course, when you add a scoop of ice cream!
Sour Cream Rhubarb Crostada
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using your fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the liquid mixture, dough should be moist enough to stick together when pressed. Do NOT over work pastry. Press dough into a disk shape; wrap in plastic wrap & refrigerate until ready to use.
In a bowl, combine all topping ingredients with fingertips until crumbly; set aside.
Preheat oven to 375 F. In a bowl, Mix 1 cup sugar, 3 Tbsp flour, 1 tsp cardamom & orange zest. Stir in slightly beaten eggs & sour cream, add rhubarb; toss gently.
Remove pastry from fridge. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry into a 12-inch circle. Place pastry in a 9-inch pie pan, leaving parchment paper underneath it. Pour filling into crostada; gently fold the 1/2-inch of pastry remaining above pie pan rim over edge of crostada. Sprinkle spiced-oat topping over filling. Brush pastry edge with egg wash.
Bake 50-60 minutes until edge is puffed, filling is slightly jiggly & topping is golden. Cover loosely with foil if topping begins to brown too much. Cool at least 3 hours before serving. Slice & serve with a dollop of whipped cream or a scoop of ice cream.
Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.
Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.
Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!
I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.
Blackberry & Blueberry Rustic Tart
In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.
I have always enjoyed making (and eating) tea breads. They can come in all sizes and even though they are called bread, for most part, I’d say they are cake.
Tea breads are part of the quick bread genre. They are considered quick because they don’t require kneading or rising time. Instead of yeast, usually baking powder or baking soda or a combination of both are used as a leavening agent.
Afternoon tea, the quintessential English custom, was introduced in England by a Duchess in the year 1840. The evening meal in her household was served fashionably late at 8 PM, thus leaving a long period of time between lunch and dinner (supper). The Duchess asked that a tray of tea, bread/butter and cake be brought to her room during the late afternoon. This pause for tea became a fashionable social event. Upper class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five PM.
This tea loaf, pairs sweet, ripe strawberries with the bright, clean flavor of lemon zest and is topped off with a tangy kiwi glaze. A match made in food heaven.
Strawberry Tea Loaf with Fresh Kiwi Glaze
Strawberry Tea Loaf
Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan, line bottom with strip of parchment paper with 2-inch overhang on either end.
In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk eggs, buttermilk, applesauce, lemon zest & vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into pan.
Bake 50-60 minutes, or until cake tested with a toothpick in the center comes out clean. Cool loaf in pan, set on wire rack, 20 minutes before using parchment overhang to lift out loaf. Cool completely on rack. Slice & serve with kiwi glaze.
In a small saucepan, sprinkle gelatin over the cold water & set aside to soften. Peel the kiwi and blend in a food processor or blender until pureed. Be careful not to over-process as the black seeds will break down & change the color of the puree.
Add the kiwi puree to gelatin mixture. Heat mixture to dissolve gelatin but do not over heat. Continue to stir until dissolved. Keep covered in refrigerator until needed.
Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.
Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.
EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.
In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.
Roasted Potato with Red Pepper/Asiago Sausage Quiche
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
- The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.
Perogies are of virtually untraceable Central or Eastern European origin although speculation has it the recipe could have been brought from the Far East.
Thinking beyond potatoes and cheddar — who knew that perogies could be filled with fruit?! Although the most traditional fruit filling is plum, many fruits will work. Summer perogies are often filled with apricots, sweet or sour cherries and apples. At Christmas, sweet poppy seed filling is a popular choice. This simple food turns into a wonderful dessert when served with orange sauce, lemon curd, a basic chocolate ganache or even a raspberry or strawberry coulis.
I realize we are not quite into summer yet but blueberries are great anytime. What makes berries so attractive as a filling is their size and texture. Perogies need only a short time to cook – a few minutes each in water than in the frying pan so the berries will break down sufficiently in this amount of time.
While savory perogies are often fried, baked or even deep fried after being boiled, most fruit perogies are served without frying, lending a delicate texture to the more delicate flavor of the fruit.
Since I wanted to serve these blueberry perogies as a compliment to our roasted bratwurst and veggies, we preferred them slightly fried and topped with a sweet/savory balsamic blueberry sauce. It made a great combo!
Balsamic Wild Blueberry Sauce
Blueberry Filling for Perogies
In a small saucepan over low heat, place blueberries, garlic & honey; stir until mixture begins to boil & thicken. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. Set aside, keeping warm until ready to serve.
Wash & dry blueberries; set aside. In a small dish, combine cornstarch & sugar; set aside.
In a large bowl, whisk together flour & salt. In a separate bowl, whisk together egg, sour cream & oil until well mixed. Add liquid ingredients to dry mixture & gently combine. Before the dough is completely mixed, transfer to a lightly floured work surface. Knead dough 7 or 8 times to form a soft ball. Do NOT over-work dough.
Roll out dough to 1/8-inch thickness. Using a 3 1/2-inch cutter, cut circles out of the dough or if you prefer to just cut same size pieces from dough ball. Stretch each to a 'perogy' size. Place about 1 tablespoon of berries on each round of dough. Sprinkle 1/4 teaspoon of the sugar/cornstarch mixture over berries. Moisten the edge of each dough circle with a little water & fold the dough over filling. Pinch the edges firmly to create a tight seal.
Place perogies on a baking sheet lined with parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
Fill a large pot with about 8 cups of water. Add 1 teaspoon of salt (+ 1 tsp oil if you wish), cover & bring to a boil. Cook perogies in batches. Stir gently until perogies float, cook about 2-3 minutes. Do not over cook or dough will be tough.
Serve perogies with warm balsamic wild blueberry sauce.
Grinding pepper over our savory meals is very much the ‘norm’, but when you add it to sweet desserts it preforms a strange chemistry, especially against a mellow backdrop of vanilla.
Adding flavor to cuisines of all nations, black pepper is the most widely produced and popular spice in the world. Pound for pound, it is also the least expensive spice.
Contrary to popular belief, pepper is not intended to be used like salt. Although, it holds a special spot right beside the salt on our dinner tables, it is not a flavor enhancer but rather a spice.
There is a distinct and undeniable earthiness to the flavor of black pepper, one that is biting, hot, piney, pungent, woody and sharp all at the same time.
Using pepper in baked goods or sprinkling it on fresh fruit is not exactly a new idea. Gingerbread and pfeffernuse have long been spiced with pepper. No matter how you use black pepper, its a spice of grand proportions.
These ‘pepper’ cookies are real handy since you can freeze them and ‘slice & bake’ when needed. The flavor combo is exceptional.
Lemon Pepper Shortbread Cookies
In a bowl, cream butter, sugar & vanilla until light & creamy.
In another bowl, whisk together flour, cornstarch, baking powder, salt, lemon zest & spices.
Add the dry ingredients to creamed mixture alternately with the milk. Combine only until incorporated. Turn dough out onto a work surface & divide in half. Roll each portion into a log about 1 1/2-inch in diameter. Wrap each log tightly in plastic wrap & refrigerate until firm ... at least 2 hours or freeze until needed.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Remove the plastic wrap & slice into 1/4-inch thick rounds. Place on baking sheet & bake for 6 minutes, rotate pan & continue baking for an additional 6 minutes. The edges of the cookies will be firm, but the tops will be soft. Cool on a wire rack.