Recipes

APPETIZERS:

Enjoy Poppy Cock Pepper jam as an appetizer.  either warmed or at room temperature, scoop it onto a heap of soft goat cheese and eat with a fresh baguette or crackers. OR spread it on your favourite winter sandwich guilt free (for eating something out of season!)

BREAKFAST/BRUNCH:

Crepes:

Using any of the sweet jam flavors (personal favourites: St Claire Plum, Madame Cherry & Baron Von Blueberry) roll up a teaspoon or so inside buckwheat crepes.  Easy to make, the batter can be prepped the night before for a quick breakfast feast in the morning.

makes 18-20 crêpes

  • 1 cup buttermilk
  • 1 cup soymilk
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons (80 gr) butter, salted or unsalted, melted
  • 1/2 cup (70 gr) buckwheat flour
  • 3/4 cup (105 gr) all-purpose flour
  • 3 large eggs

With a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Set cast iron pan to slightly below medium heat.  When butter sizzles, add 1/4 C batter and lift and tilt to spread it out. Flip when browning; – let cook on second side only briefly – edges should be thin and crispy.

Roll up your favourite EAST VAN JAM inside and watch your audience devour them one after the other!

Cornmeal Flapjacks:

  • combine 1C cornmeal, 1 tsp salt & 1 1/2 Tbsp sugar with 1C boiled water and cover and let stand for 10 min.
  • beat 1 egg; add 1/2C milk & 2 Tbs cooled melted butter
  • to the cornmeal mixture add 1/2C sifted all purpose flour & 2 tsp baking powder
  • add cornmeal mixture to wet ingredients, blend til combined
  • heat a flat cast iron pan to med-high – its ready when a drop of water dances and sizzles!

Nutty Spelt Waffles:

  • 2C + 4 Tbs all purpose spelt flour (must be sifted)
  • 2 Tbs sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2C almond milk
  • 6 Tbs sunflower oil or melted butter, cooled
  • 2 large eggs
  • 1/2 C finely chopped nuts (walnuts, pecans, almonds or hazelnuts)

Mix all dry together; mix all wet together; add wet to dry with as few strokes as possible to blend.  Let stand 5 minutes before spooning 1/3C onto a hot waffle iron

Cheese Scones:

  • 3 C all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • pinch cayenne pepper or to taste (optional)
  • 1 tsp salt
  • 2 Tbs finely ground yellow cornmeal
  • 1/2 C + 1 Tbs cold unsalted butter, cut into cubes (or grated if frozen)
  • 1/2 lb sharp cheddar cheese, cut into 1 inch cubes
  • 1/2 C heavy cream
  • 1 C buttermilk
  • 1 egg, beaten

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Sift flour and soda and mix powder, cayenne, salt & cornmeal together. Cut butter in with pastry cutter til size of small peas. Briefly mix in cheese. Make a well in the centre and add cream & buttermilk. With a wooden spoon, swiftly mix together with few strokes.  Do not overmix – some loose flour should remain at bottom of bowl.  Place dough onto a generously floured surface and gently pat into a 6″ x 9″ and 1 1/2″ thick rectangle.  Divide dough in half lengthwise and slice each half into even triangles.  Place onto prepared pan 2″ apart.  Brush scones with beaten egg.  Bake on middle rack for 30 min or until light brown.  Transfer to rack to cool.

EAT WITH SIR PEAR OF ISLAY!

Buttermilk Biscuits:

  •  2 cups unbleached all-purpose flour, plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)

Preheat your oven to 450°F. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal.  Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be as fluffy as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other (which will also make them rise higher).
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.

COOL AND SMEAR WITH CARDAMOM ROSE JELLY!

Vegan Thumbprint (‘Bird’s nest’) Cookies:

  •  2 cups rolled oats
  • 1 cup almonds
  • 1/2 cup flour (spelt or other alternative)
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup sunflower oil
  • a few TBS jam of choice (Blackberry Jack and Baron Von Blueberry are favourites)

Preheat oven to 350. Wizz the oats in a food processor until a course meal.  Grind almonds into meal. Combine oats with almonds, flour, salt, maple syrup and oil.  Shape into 3/4″ balls (made easier by wetting hands periodically).  Put balls near each other on a pan prepared with parchment paper.  Use your thumb to make an impression in the middle of each and spoon ~1/4 tsp of jam into each.  Bake for 12-15 minutes, but watch carefully so as not to over-bake.

Vinaigrette:

  •  1 TBS Blackberry Jack Jam
  • 3 TBS balsamic (or white) vinegar
  • 1 TBS lime juice
  • 6-7 TBS olive oil
  • 1 TBS maple syrup
  • a few grinds of yummy salt and pepper

Serve on fresh, local greens  – ideally from your garden!

 

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