Cherry Clafoutis

Queen Anne Cherry
Queen Anne Cherry

This is our first harvest of Queen Anne Cherries… Delicious, sweet and sticky!

Cherry Clafoutis
Cherry Clafoutis

This is the cherry clafoutis we made with our Queen Anne Cherries….

Cherry Clafoutis
Cherry Clafoutis

Halfway between custard and cake, this traditional dessert will bring the French countryside to your table with its subtle richness.

Cherry Clafoutis

1 cup or more , cherries, pit removed

1 tablespoon butter

3 eggs

Pinch of salt

1/3 cup cane sugar

¾ cup flour

1 ¼ cup of milk

1 teaspoon lemon zest, grated

2 teaspoons vanilla extract

Preheat oven at 375F

Butter a shallow 2-quart baking dish.

1-Toss cherries with 1-tablespoon sugar and spread evenly in baking dish.

2-Combine eggs, milk, flour, salt, vanilla, zest and sugar in a blender and blend until smooth.

3-Pour batter over cherries.

4-Bake clafouti until puffed and golden 45 to 55 minutes.

5-Cool slightly on a rack.

Delicious Cherry Clafoutis
Delicious Cherry Clafoutis

The children had clafoutis for bedtime snack and for breakfast the next morning…

Balsamic Strawberries
Balsamic Strawberries

We made some strawberry jam and added some aged Balsamic vinegar…A very intense jam…

Cherry
Cherry

Then I combined the most exciting flavours of June : Cherries and Rhubarb to make a splendid jam..

Bowl of Cherry
Bowl of Cherry

We named this new jam Splendid June!

This week end is a busy week-end for us..we will be at the Shipyard Friday night, in Squamish Saturday all day and Sunday in Whistler!

Come get your jam!!

Lemon Lavender Marmalade Vinaigrette and Fresh Strawberry Jam!

Blooming Lavendar
Blooming Lavendar

The lavender is blooming in the garden, ready to be harvested and added to our favourite summer marmalades!

This week’s inspiration in the kitchen is a baby spinach salad with roasted walnuts and lemon lavender dressing…

To make the dressing you will need some good quality extra virgin olive oil, white wine vinegar and some terrific tea time marmalade…

Strawberries in Banana Chocolate Jam
Strawberries in Banana Chocolate Jam

Have you picked some strawberries yet? We eat ours dipped in banana chocolate jam!

 

 

Classic Strawberry jam
Classic Strawberry jam
Fresh Strawberries from the Garden
Fresh Strawberries from the Garden

 

We have some fresh Classic Strawberry Jam for tonight’s market! They sell out quick so come by this week end..

We are at the Friday Night Market at the Shipyard in North Vancouver tonight and Sunday all day in Whistler!

A New Market and some Buckwheat Crȇpes!

Croissant de Lune
Croissant de Lune

Last Friday night market was a success with our new Banana gone Gourmet jam.. Have you tried it yet with a fresh croissant?

Cooking Banana Jam
Cooking Banana Jam

It is also delicious on crêpes made with buckwheat flour…scroll down for the recipe…

IMG_3073IMG_3074IMG_2982

This Sunday is our first market in Whistler… It is also Father’s Day!

From the Mountain I wish Happy Father's Day to my Papa
From the Mountain I Wish Happy Father’s Day to my Papa
Gooseberry Ripening
Gooseberry Ripening

 Only few hours of sunshine away before we start making gooseberry jelly and strawberry jam.

Chamomile
Chamomile

We are waiting patiently, drinking chamomile and lemon balm iced tea..

Picking Wild Flowers
Picking Wild Flowers

And making wild flowers bouquet for our table at the market.

Waiting for Strawberries
Waiting for Strawberries

We hope to see you this Sunday at the Whistler’s Farmer’s Market! We will have more of the Banana gone Gourmet , Blue Velvet , Fiery Rhubarb, Sunshine in a Jar and Bitter Sweet Morning!

Buckwheat Crêpe

Buckwheat Crȇpe
Buckwheat Crȇpe

Ingredients

2 tablespoons unsalted butter

1 cup buckwheat flour

1/3 cup unbleached all- purpose flour

1/2 teaspoon salt

1 1/2 cup whole milk

3 large eggs

1.Cook the butter in a small pan, cast iron works best, until golden brown. Remove the pan from heat and let cool.

2.Sift together dry ingredients in a large bowl.

3.Whisk together milk, eggs, and brown butter in a bowl.

4.Add the egg mixture to the flour mixture and whisk until smooth.

5.Refrigerate batter, covered, for 30 minutes or overnight.

To cook the crêpes:

1.Brush a 12-inch cast iron skillet with butter and heat over med high heat. Remove the skillet from the heat.

2.Stir batter and pour about 1/4 cup into skillet, tilting and rotating pan to cover the bottom.

3.Return skillet to the heat and cook until a light golden and top appears almost dry.

4.Loosen up crêpe with a spatula and flip over. Cook until bottom is golden, about 30 seconds.

5.Slide crêpe onto a large plate and keep warm in oven while you make more crêpes in the same manner.

6.Serve with Banana gone Gourmet,Blue Velvet or Rhubarb in Bloom Jam, and crème fraîche.

Recipe adapted from The Gourmet Cookbook.

Banana gone Gourmet

Banana Chocolate Jam
Banana Chocolate Jam

We have a new jam! Banana, dark chocolate ~70% cocoa~ and vanilla~!

Rhubarb and Ginger Jam
Rhubarb and Ginger Jam

And we added some ginger to rhubarb to make a Fiery Rhubarb Jam!

First Strawberry
First Strawberry

Yesterday we harvested the very first strawberry in our garden.

Strawberries Ripening to Perfection
Strawberries Ripening to Perfection

Dreaming of Strawberry Jam..

Baby Peach
Baby Peach

And peach jam..

Gooseberry
Gooseberry

These gooseberry will make the perfect jelly with strawberry, blackberry or maybe raspberry?

Apple Tree
Apple Tree

Our apple tree is abounding.

Wild Roses
Wild Roses

Wild roses petals will be harvested and dried this week end. When the apples are ready, we will make a stellar Apple Jelly with Wild Roses and Calvados!

Vanilla Ice Cream with Banana Dark Chocolate Jam
Vanilla Ice Cream with Banana Dark Chocolate Jam

Ice cream + banana chocolate jam, almond butter + banana chocolate jam sandwich, fresh butter croissant +banana chocolate jam, vanilla cake + banana chocolate jam, strawberries dipped in banana chocolate jam, cheesecake +banana chocolate jam….

Banana chocolate Jam, Rhubarb Ginger Jam
Banana chocolate Jam, Rhubarb Ginger Jam

Come on down to the Shipyard tonight, Banana gone Gourmet and Fiery Rhubarb are making their farmer’s market debut!