Blackberry Shrub

 

I had never heard of "shrub" drinks until a couple of years ago. They are a mixture of fruit, vinegar, and sugar that form a concentrated syrup that is then mixed with still or carbonated water, or other liquids. This blackberry shrub is also flavoured with cinnamon and makes a very refreshing drink on a hot summer day. You can mix the drink to your own strength, but 1-2 Tablespoons per glassful is usual. 

Blackberries are not yet ripe here on Vancouver Island, but I had some frozen from last summer and they worked well. I found this recipe in a Taste of Home Make-Ahead magazine. 

Blackberry Shrub

1 1/2 cups fresh or frozen blackberries, crushed

1 cinnamon stick 

1 cup apple cider vinegar

1 1/2 cups sugar

1/2 cup water

1. Place the fruit and cinnamon stick in a sterilized quart jar. Bring the vinegar just to the boil; pour over the fruit, and screw the lid on tightly. Refrigerate for 2-5 days. 

2. Strain the vinegar mixture through a fine-meshed strainer. Press the fruit to extract as much of the juice as possible. Discard the cinnamon stick and the fruit. 

3. Bring the sugar and water to a boil and stir until the sugar is dissolved. Remove from the heat and stir in the vinegar mixture. 

4. Store in a sterilized jar in the fridge for 2 weeks. 

5. To serve, add ice to glass, then 1-2 Tablespoons of syrup, and top with ice water, club soda, or sparkling water. 

Rhubarb Custard Pie

 

Our rhubarb plant is huge this year. I had some leftover pastry in the freezer and decided to make a Rhubarb Custard Pie. The pastry was a bit skimpy but I was able to roll out a decent crust, which I then blind baked before adding the filling. It's a pie that tastes best cold, I think. A bit of whipping cream would be a good topping, although it was fine without. 

Rhubarb Custard Pie

1 9-inch blind-baked pie crust

4 cups diced fresh rhubarb

1/4 cup sugar

Mix the above and place the rhubarb into the crust.

Whisk together the following ingredients:

1/2 cup sugar

1/4 cup flour

1/2 - 1 teaspoon fresh grated nutmeg

3 eggs

2/3 cup cream (I used table cream - 18%)

2 Tablespoons melted butter

1 teaspoon vanilla

Pour the filling over the rhubarb and place in the oven. You may want to put the pie dish on a rimmed baking sheet in case of spills. Bake at 350 degrees for 1 hour and 15 minutes. 

Date Loaf

 

"Company's Coming" is the title for 200 cookbooks published in Canada beginning in the 1980s by Jean Paré, a caterer. The series included Appetizers, Salads, Light Recipes, Pies, etc. I pared down my own collection of them several years ago, but hung on to a number of them. In "Muffins and More" there are a host of delicious recipes, this date loaf among them. It's a family favourite. I like to double the recipe and make one for immediate eating and another for the freezer. I hope you enjoy it as much as we do. 

Date Loaf (makes one 9 x 5 x 3 loaf)

• 1 1/4 cups chopped dates 
• 3/4 cup boiling water
• 1 teaspoon baking soda

   Combine the above ingredients. Stir and cool.

• 1 egg
• 3/4 cup brown sugar, packed
• 3/4 teaspoon salt
• 1 teaspoon vanilla

In large bowl, beat egg lightly. Add sugar, salt, and vanilla. Beat to mix. Stir in cooled date mixture.

In separate bowl mix:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder

Add to date mixture. Stir to mix. Stir in:

• 1/4 cup melted butter
• 1/2 cup chopped walnuts (optional)

Pour into greased 9 x 5 x 3 inch loaf pan. Let stand for 20 minutes, then bake in 350 degree oven for 1 hour. Let stand for 10 minutes. Remove from pan. 

 

 

Lemon Shortbread

When spring comes I crave bright citrus flavours. With a tangy lemon glaze, these buttery shortbread cookies melt in the mouth and satisfy the desire for a fresh taste. I use the same basic recipe as my Cranberry Orange Shortbread, but substitute lemon for the orange, and add a lemon glaze.

Lemon Shortbread

1 cup butter
3/4 cup icing sugar
2 teaspoons grated lemon rind
1 1/2 cups flour
1/4 cup cornstarch

1. Preheat oven to 300 degrees.

2. Cream together butter and icing sugar. 

3. Add lemon rind.

4. Stir together the flour and cornstarch, then add to the butter mixture. Cover and chill for about 30 minutes.

5. Roll to desired thickness. I like a crisper, thinner cookie, so mine are about 1/4 - 1/2 inch thick. 

6. Cut as desired. These are cut in rectangles, about 3 inches by 1 1/2 inches.

7. Bake on parchment lined baking sheets for 15-18 minutes or until pale golden brown. 

8. Cool on a rack, then glaze with Lemon Glaze. 

Lemon Glaze

1 1/2 cups icing sugar
2-3 Tablespoons fresh lemon juice

Stir together. You should have a smooth mixture that is spreadable, but not too runny. 

Chicken with a Hint of Mexican

During these days of staying at home I find myself thinking about food a lot more than usual. I want bold flavours and food that's hearty and satisfying. This recipe is a twist on an idea I read about in Fine Cooking magazine, but bears little resemblance to the original.

Smokey bacon, sweet onions and peppers, and a hint of chipotle heat made these chicken drumsticks something we really enjoyed. 

Chicken with a Hint of Mexican

8-10 chicken drumsticks
3 slices thick bacon, cut into 1 inch pieces
1 Tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, seeded and diced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 Tablespoon chipotle in adobe sauce (found in the Mexican food section - I keep leftovers in a small glass jar in the freezer)
2 cups chicken broth
salt and pepper to taste

1. Preheat oven to 400 degrees. Place drumsticks in a 9 x 13 glass baking pan. Arrange bacon pieces on top of and around chicken. Bake for 30 minutes.

2. Meanwhile, heat olive oil over medium high heat, then add the peppers and onion and saute until tender. 

3. Stir in the chili powder, ground cumin, and chipotle pepper. Add the chicken broth. Bring to a boil, then pour over the chicken in the baking dish.

4. Return to oven and bake for an additional 30-40 minutes or until the chicken is tender and cooked through. 

5. Sprinkle with fresh parsley, if desired, or cilantro. Serve with rice. 

Mediterranean Chicken Bake

I made this Mediterranean Chicken dish twice in one week -  partly because it was so good and partly because I wanted to measure the ingredients. The first time was I threw in a little of this and a bit more of that. I served it to guests and everyone enjoyed it. 

Last summer I brought back an assortment of paprika from Budapest. This recipe uses sweet paprika, but next time I might try some smoked paprika. The first time I served it with roast potatoes, the second with couscous. 

Mediterranean Chicken Bake

12 boneless, skinless chicken thighs
2 Tablespoons sweet Hungarian paprika
1 teaspoon garlic powder
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
zest of 1 lemon
1 cup red wine (or chicken broth)
1 red onion, peeled, quartered and thinly sliced
1/2 - 1 cup pitted Kalamata olives
fresh chopped parsley

Preheat oven to 450 degrees. 

Combine the paprika, garlic powder, salt and pepper in a bowl large enough to hold the chicken thighs. Stir the spice mixture to combine, then add the chicken thighs. 

Drizzle over the olive oil, lemon juice and add the lemon zest. Using your hands, coat each piece of chicken with the mixture. 

Place in a baking dish large enough so that the pieces of chicken do not touch each other. I used a glass dish. Place the onion slices over and around the chicken pieces. Gently pour over the wine. Bake for 30 minutes. Sprinkle the olives over. Baste the chicken with the pan juices. Bake for another 20-30 minutes or until the chicken is very tender. 

Sprinkle with chopped parsley just before serving. The juices make a lovely sauce for potatoes or couscous. 

I would say this makes 6 servings, depending on the appetites of those you serve. It reheats well. 

Pumpkin Chiffon Cake

It's the time of year for pumpkin. We were having friends over and I wanted to make a pumpkin cake, but with a twist. Chiffon cakes are always delicious, light and airy, and I decided a pumpkin-flavoured cake would be a good thing. I found a recipe on-line, very similar to my usual chiffon cake recipe, with the addition of pumpkin and spice. I tweaked it and then added a simple chocolate glaze and cinnamon toasted pecans for a cake that everyone enjoyed. 

A few days after I made the cake, a small section was left, sitting on the counter under the glass cake dome. Our son came over for something, saw the cake, went to the cupboard for a plate and helped himself, asked if I minded. Not at all. I was very tickled that he felt so at home, and that he still enjoys his mother's cooking.

Pumpkin Chiffon Cake

2 scant cups all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
dash of ground cloves
7 eggs, separated, at room temperature
3/4 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil (I used grapeseed oil)
1/2 cup room temperature water
1/2 teaspoon cream of tartar

1. Preheat the oven to 350 degrees. 

2. In a medium mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 

3. In a smaller bowl, mix together the egg yolks, pumpkin puree, water, and oil. Stir until smooth.

4. Make a well in the center of the flour mixture. Pour in the wet ingredients and whisk until smooth. 

5. In a large, grease-free bowl (glass or metal), beat the egg whites and cream of tartar until stiff.

6. Stir a large spoonful of the whites into the yolk/flour mixture to lighten, then fold in the remaining egg whites, lifting and folding until no streaks remain.

7. Pour the batter into an ungreased 10-inch tube pan. Bake for 55-60 minutes or until a toothpick inserted in the cake comes clean. 

8. Turn the pan over and suspend to cool. 

Chocolate Glaze

1 cup semi-sweet chocolate chips
1 Tablespoon butter
1 Tablespoon light corn syrup
2 Tablespoons cream

Heat gently together and stir until creamy. Pour over the cake.

Toasted Pecans

1/3 cup pecan pieces
1 teaspoon cinnamon sugar

Use a small cast iron skillet and toast over medium heat, stirring frequently. The sugar will caramelize and coat the nuts with a very light coating for a hint of sweetness.