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.
Though called Chinese food in North America, ‘orange chicken’ is rarely found in Chinese restaurants in China. It seems its more an Americanized mutation of the sweet & sour dishes found in China.
Chef, Andy Kao is credited with inventing orange chicken in 1987. Inspired by flavors from the Hunan Province of China, he developed the dish while he was employed as Panda Express’ executive chef in Hawaii.
I, personally, have never enjoyed eating anything that is coated in a heavy batter. Tempura is different from other fried fare due to its distinctive batter. It uses no bread crumbs and less grease than other frying methods. The light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour. Eggs, baking powder, baking soda, cornstarch, oil and/or spices may also be added.
Tempura batter is traditionally mixed in small batches for only a few seconds. Leaving lumps in the mixture along with the cold batter temperature, result in a unique fluffy and crisp structure when cooked. Over mixing tempura batter will result in activation of the wheat gluten, which causes the flour mixture to become soft and dough-like when fried.
The orange chicken I’m making today uses a nice light tempura batter, is grilled instead of deep fried, then coated with a unique and quick orange sauce (from kraftcanada.com). Add some Jasmine rice and veggies — perfect!
Orange Tempura Chicken
Prepare vegetables & saute in 1/2 cup chicken broth ONLY until tender-crisp. Drain broth & reserve for sauce when vegtables are sauteed.
In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & gingerroot; stir until jelly powder is dissolved. Add reserved broth from vegetables & cook until sauce is thickened, stirring frequently.
Tempura Batter & Chicken
Slice chicken into strips. In a small bowl, combine flour, cornstarch, baking soda & salt. In another small bowl, whisk egg with veg oil, soy sauce & ice water. Add to dry mixture, mixing only for a few seconds. Batter should be somewhat 'lumpy'.
Heat oil on an electric griddle to a medium heat. Dip slices of chicken in tempura batter with a fork, draining off excess. Place on griddle & fry about 7 minutes or until cooked through. Drain on paper towels.
Prepare Jasmine rice & place on a serving platter. Top with sauteed vegetables & chicken. Ladle orange sauce over vegetables & chicken. If you prefer, serve rice, veg, chicken & sauce all separately so everyone can make up there own combination.
- We always like quite a bit of sauce but if you don't, just make half a recipe of the orange sauce.