Jam and Chutneys

It is that time of year to pull the canning supplies out of storage and get ready for the years preserves, chutneys, relishes and pickles. The raspberries and blueberries are fantastic this season so lets get canning.


A few tips before I share some recipes that I like.

1. Can when the fruit or relish is at its best
2. always use new lids and bands
3. be sure there are no nicks or cracks in your jars
4. heat the jars 10 mins before adding preserve
5. following canning instructions and allow the jars to rest 24 hours prior to moving and storing

Blueberry and Raspberry Jam
makes 10 cups

8 cups fresh local blueberries
4 cups fresh local raspberries
100g pectin cyrstals
6 cups granulated sugar
zest of 4 limes

In a heavy bottom pot bottom at raspberries and blueberries and mash with a potato masher. Mix pectin with 1/2 cup of the sugar and stir into berry mixture. Bring to a full boil over the high heat, stir constantly with a wooden spoon. Stir in remaining sugar and continuing cooking until correct consistency.

Remove from heat, cool 5 minutes. Skim off any foam.

using a sterilized funnel and ladle fill jars to 1/4 inch from the top. Cover with prepared lids and screw on bands to fingertip tight.

Process for 10 mins in boiling water. Transfer to rack, cool 24 hours undisturbed.

The store is finally open

Well I signed the lease at the end of February and finally.......4 months later the kitchen is built and the store is open. Of course way over budget but that is typical so I am told. So with debt in hand I have a fancy new store open with all sorts of delectables. My boyfriend Geoff did a fantastic job with the renovations and many friends came tools in hand which was appreciated. Thank you to all!

The store is open Tuesdays through Saturdays from 11 am to 7pm. We have a fantastic collection of fresh baked goods including muffins, scones, individual cakes, cupcakes and the ever popular bread pudding. In the fresh case there is a every changing selections of salads and entrees and the freezer is full of homemade soups, appetizers and entrees.

Here is a sample of some of the items in the store today to give an idea of what to expect.

Pastries

• cranberry orange scones
• banana coconut muffins
• blueberry strudel muffins
• raspberry almond muffins
• individual lemon cakes
• individual orange almond cakes (gluten free)
• pecan praline bars
• cookies
• vanilla cupcakes with butter cream
• chocolate cupcakes with peanut butter icing

In the fresh case

• orzo pasta salad with grilled veggies, feta and fresh herbs
• sour cream potato salad
• Asian noodle salad
• grilled veggies
• roasted Greek style potatoes
• homemade lasagna
• quiche, smoked salmon with red onions and capers
• quiche, grilled veggies and boursin
• chicken pot pies with a yam topping

In the freezer

• eggplant parmesan
• mac and cheese
• lasagna
• wild mushroom risotto
• assortment of quiche
• chicken pot pies
• potato lentil cakes
• chicken parmesan
• soup, corn chowder with chipolte and sweet potato
• soup, cream of mushroom
• soup, Mexican chicken vegetable with white beans
• soup, curried tomato and chickpea

So please stop by and take a look. Again the store is open from 11am till 7pm on Tuesdays through Saturdays. We are closed Sunday and Monday.

Also small catering orders can be picked up through the store for pastries and platters. Please visit my website for more information on catering. www.tastetosavour.com

The Ultimate Burger Toppings

The smell of a burger or a steak on a bbq is a sure thing that summer is here. How often do you start salivating as you are walking down the street and can smell someones bbq in the distance. Most of us can do a basic burger but here are some great toppings to dress up your burgers.

First off the patty choices:

beef, lamb, turkey, chicken (ground in a patty or breast), veggie patty or portabello mushroom

Now for the toppings....

Pancetta, caramelized onions and blue cheese
Gruyere, mushroom and a red pepper aioli
Bacon, Swiss, tomato and guacamole (or sliced avocado)
Spinach, red onion and a black olive tapenade
Provolone, tomato and chipolte pepper sauce
Sauteed mushrooms, sharp cheddar and bacon
Chevre, roasted peppers and spinach with a garlic mayo
Brie, mango chutney and a curried mayo

There are so many options. At home I like to serve the mini burgers or also known as sliders with a great selection of toppings and condiments. That way you can try a few different ideas without having to commitment to one taste.

For the side dishes, try the blue cheese potato, maybe some mixed greens (add some diced cucumbers, red peppers, pumpkin seeds and feta with a balsamic vinaigrette) and some corn on the cob with a fresh herb butter.

For wine try the Quails Gate rose from the Okanagon at $12.99 it is a great deal and will be a true crowd pleaser.

Now you have a great evening planned.

Blue Cheese Potato Salad

Happy Canada Day. Today feels like it should be national picnic or backyard day. What better way to celebrate the beauty of our country then spending time with friends and family outdoors. I know that is what I will be doing today, taking a deserved day off from setting up the new kitchen and store to take time with my daughter and some friends.

The first item that comes to mind when I think picnic or bbq is potato salad. I remember my mom tasting a blue cheese potato salad many years ago and telling me about. Being the HUGE blue cheese fan that I am, I quickly added it to the menu where I was working at the time. It has become a staple on catering menus and will be a regular I am sure in the new store.

The nice thing about this recipe is the addition of sour cream which helps lighten it up. Feel free to subsitiute both the mayo and the sour cream with lighter versions if you prefer. Just don't skimp on the blue cheese as it is worth every calorie!


Blue Cheese Potato Salad
3lbs new potatoes, red skinned
1/2 cup mayonnaise
1/2 sour cream
1/2 crumbled crumbled danish blue cheese
1/2 cup chopped water chestnuts
1 bunch chopped green onions.
salt and pepper to taste

Par boil the potatoes for 10-15 minutes until pierce tender. It is important not to over cook as they will get mushy. Allow to cool and slice. In a bow mix remaining ingredients, toss with potatoes and season with salt and pepper. This salad bodes well to being made ahead in order to allow the flavours to settle.