My mother brought these tier pans, made by her father, when she came to Canada over 65 years ago and they have baked Christmas cakes every year since then. My favourite is the Laura Secord Elegant Light Fruit Cake which, luckily, needs no ‘ripening’ time–finally found the time this afternoon to get the cakes mixed and in the oven.
I love September. Last week I bought yet another half-bushel of tomatoes. They are in a big pile in the kitchen challenging me. So, yesterday I made 12 jars of Tomato Marmalade. I had never heard of it before, never mind made it. My version, found here, had tomatoes, oranges, lemons, sugar and ginger. That’s it. I doubled the recipe–and then read that reaching the gel stage is difficult, especially if you double the amounts. Well…no worries…in an hour and a bit I had a wonderful gooey tomato concoction which is very delicious! I’m imagining it with roast pork. I like the sound of this recipe too–and may try it next.
I really like this design. It is useful, durable and a wonderful punch of colour. Below are the three sizes I have made so far. I am working up to making a computer bag and large tote in this style. Stay tuned…
I know that this is not a food blog. But, all the same, I decided to post this recipe. Because it is easy. Because you can vary it to use each fruit as it becomes available, from strawberries to raspberries and blueberries, to plums and peaches and even apples. Because it is delicious. Because people always ask for the recipe. I have been making this for 30 years and it has become a family and particularly cottage staple. And even in the blistering heat—you can make it early and let it wait for you in the fridge.
I have been hooking, quite a bit actually, and am just about to start the birds. I am going to wait before posting to see how things go. Stay tuned. And the recipe? Just below the next picture of the verandah, my favourite place with a book (there is a big wicker couch just out of this photo). I have finished all five Maggie O’Farrell books–and my top recommendation? The Vanishing Act of Esme Lennox. Wow! Read the book. Listen to the short video on her web site to give you an idea of her subjects and style. You will not be disappointed.
1 cup all purpose flour
2 cups fruit–raspberries, strawberries, blueberries, sliced plums, peaches or apples
2 tbsp white sugar
3 large eggs
pinch of salt
1 tbsp white vinegar
1 cup sugar
1/2 cup butter
2 tbsp melted butter
Combine flour, salt, and 2 tbsp sugar. Work in butter and vinegar. Spread mixture on bottom and up the sides of a pie plate or layer cake pan. Arrange fruit in pan. Beat eggs lightly and add sugar and and melted butter and pour of the fruit. Bake at 400 for 10 minutes. Reduce to 350 and bake until golden brown.
This serves six. To use a 10 inch pie plate use 1 1/2 times the recipe
We recently visited a new distillery in Prince Edward County. What a marvellous place!
We decided to make their Canadian Cocktail for our celebration of my younger son’s 30th birthday. Here is the recipe from the distillery and a photo of our version. We had to search out the Aperol Bitters which were not available locally. Luckily there was a good supply in our neighbouring town. Ironically, this bright orange aperitif is the same drink that I had been trying to identify since our Italian biking tour, one I enjoyed each night on the barge. The Italians mix Aperol Bitters with Prosecco and a dash of soda water and call it Spritz. As you can see the Canadian Cocktail recipe calls for a pine bough–and there are many on the island–the big discussion was red pine or white–so, of course, we had to try both!