Sour cherry season is short, but sweet… or sour… or whatever. So much to do with these little morsels of yumminess in so little time. Canning sour cherry compote to serve as a base for sauces to be lovingly spooned over duck and pork throughout the remainder of the year is one priority. Another is to slurp as much meggyleves — the borscht-like Hungarian chilled sour cherry soup — as humanly possible.
Archive for the 'Food' Category
Tags: borscht, cherries, Meggyleves, recipe, soup, Sour Cherry, sour cream, summer
Tags: Andrea Frustaci, Burnaby Open, Grand Central Station, mariniere, Michael Henson, moules, moules a la marinieres, mussels, one pot meal, Oyster Bar, panroast, soup, stew, tennis, tournament
When our friend, the lovely and talented Andrea Frustaci, triumphed last week in the Burnaby Open Tennis Tournament, we had to have a celebratory dinner. The centerpiece of the menu was moules marinières with a nice crusty sourdough bread. (Dessert, incidentally, utilized the recently-made rose petal jam as a topping for vanilla ice cream, accompanied by lavender shortbread.)
But there were way more mussels than we could eat, and a goodly bit of the rich, creamy broth. So, with the leftovers, a handfull-or-two of bay shrimp, a few yukon gold potatoes, an ear of corn, and supplimental splashes of white wine and cream, I prepared the fantabulous one-pot meal pictured above. Is it a stew? A chowder? A “panroast” a la The Oyster Bar in Grand Central Station? Who could say? Our mouths were full.
Tags: jam, Ozlem Sensoy, rose, rose petal jam, rose petals, roses
“Do you want roses for jam? My mother’s roses are blooming like crazy and she’s already picked what she will use for the season.” Thus read the text message from our friend Ozlem Sensoy and, within a few days, we were raiding Mrs. Sensoy’s intensely fragrant garden. That evening, we set to making jam.
Tags: caramel, Christmas, eggnog, recipe, so fucking good, sugar
I loathe Christmas. But just as every cloud has a silver lining, there is one truly excellent thing about Christmas: eggnog.
In fairness, eggnog is not exclusively within the Christmas domain. But let’s throw a crappy holiday a bone of redemption. And, anyway, this is really not about Christmas; it’s about eggnog.
This morning, before I was even fully conscious, I had a flash of inspiration: caramel eggnog. In other words, caramelize the sugar (in a syrup) instead of incorporating it raw. The result, pictured above, is superb.
Really, you need a recipe? Damn this season of giving!
Tags: apple, apple pie, dessert, Jane Roskams, parties, party, pie, pie contest, Point Grey, tarte tatin
Jane Roskams, UBC neuroscientist and fellow Point Grey denizen, has a mighty apple tree in her backyard. Each year, it provides an abundant harvest — or rather, an over-abundant harvest. To mitigate the apple onslaught, to broaden the wealth, and to share the fun, Jane holds an annual Apple Pie Party. The 2011 event took place last night, and we were fortunate enough to wrangle an invitation.
The concept of the party is simple: help Jane use the damn apples. And one more thing: be prepared to be judged on your effort.