Little Bird’s Nest Cookies

Balsamic Strawberry Jam and Pure Raspberry Jam from Le Meadow's Pantry in Bird's Nest Cookies..
Balsamic Strawberry Jam and Pure Raspberry Jam from Le Meadow’s Pantry in Bird’s Nest Cookies..

Life is always a little sweeter when you’re baking cookies….

These beauties have a rich buttery texture and are simple to make. They are all about the butter, use a high quality butter and your favourite jam.

1/2 cup (1 stick) unsalted butter, softened

1/3 cup pure cane sugar

1 egg yolk, lightly beaten

1 teaspoon pure vanilla extract

1 1/4 cups four, ( I used a gluten free mixed and it worked perfectly)

pinch of salt

Your favourite jam or marmalade for filling

1- Preheat oven to 325 degree. Beat together butter and sugar with an electric mixer until fluffy, about 3 minutes. Add egg yolk and vanilla and mix well.

2- Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.

3- Roll dough into 1-inch balls and space 1 inch apart on baking sheets lined with parchment paper.

4- Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down center again. Return to oven and bake until golden brown, about 10 minutes.

5- Let cool slightly on sheets. Fill each center with jam.

What is your favourite jam for bird’s nest cookies?

Recipe adapted from Martha Stewart Holiday Cookies

Limette is Back … C’est la Fȇte!

Green Lime Marmalade
Green Lime Marmalade

How I’ve missed you little lime!

Green Lime Preserves
Green Lime Preserves

I’ve invited you back in my kitchen…

Lime & Meyer Lemon Marmalade
Lime & Meyer Lemon Marmalade

Along with some unexpected friends…

Lime, Meyer Lemon, Lemon Grass and Tequila Marmalade
Lime, Meyer Lemon, Lemon Grass and Tequila Marmalade

Sweet Meyer lemons, fragrant lemongrass, cooling mint, spicy ginger, hot Tequila and a smokey touch from Vancouver Island…

Limette Marmalade
Limette Marmalade

This playful marmalade is a classic cocktail companion for  Martinis, Mojitos,  Cuba Libre or simply added to sparkling water..

Splendid when used as a glaze over roasted halibut or wild prawns.

Available this Sunday at Port Moody Farmer’s Market…if you dare to brave the rain and wind…

Oh… and we also have Apple and Honey Butter with a delicate Lemon Thyme flavour, and Pear, Quince, Honey and Vanilla Butter…

Honey…

Beloved Honey
Beloved Honey

Golden treasure of the earth drawn from the flowers and the labor of bees, honey has been sweetening our life long before the discovery of sugar…

Honey in Jam
Honey in Jam

Before beet and cane sugars were known in Europe and around the Mediterranean, honey was the primary agent for sweetening and preserving fruit..

Star Anise
Star Anise

The pretty star gives a bright warm note to earthy blueberries…

Blue Velvet
Blue Velvet

This is our blueberry jam… rich in flavours with a touch of honey and, suave like blue velvet

Blue Velvet and Cheese
Blue Velvet and Cheese

Pairs well with bold cheeses such as Cabra Romero or a creamy Bonne Bouche…

Memorable Marmalades and Unruly Jams

Blood Orange
Blood Orange

Fresh B-C Cranberries
Fresh B-C Cranberries
Cardamom in marmalade
Cardamom in marmalade

The blood oranges, cranberries and cardamom melts together giving a dazzling hue to this delicious marmalade. At Le Meadow’s Pantry this is our antidote to a gaunt rainy week.

Cooking Polpa Rossa Marmalade
Cooking Polpa Rossa Marmalade

There are many uses for this delightful marmalade.. I like to have it on fresh bread with butter… it also pairs well with cheeses and, added to a gin cocktail for a pleasant evening…..

Polpa Rossa Marmalade
Polpa Rossa Marmalade

Cocktail Gin with Polpa Rossa Marmalade :

2 tablespoons polpa rossa marmalade

60 ml Gin

1-2 tablespoons Campari

Sparkling water

Pour all ingredients in a shaker

Add a handful of ice cubes

Mix well

Pour into 4 glasses

Add ice cubes and sparkling water

Gin with Blood Orange and Cranberry Marmalade Cocktail
Gin with Blood Orange and Cranberry Marmalade Cocktail

This week I am also making more of the banana chocolate jam…A naughty jam for Christmas….

Banana Chocolate Jam for Christmas
Banana Chocolate Jam for Christmas

This is where you will find our memorable marmalades and unruly jams this week-end…

Strathcona Winter Craft Fair
Strathcona Winter Craft Fair

faire poster.small

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!!

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…

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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!

Brie and Blueberry Grilled Cheese

Full Moon over Mt Currie
Full Moon over Mt Curie

Last week’s full moon brought a lot of energy to Friday night market…

Creature of the Night
Creature of the Night

The shipyard resonated with music, copious food and extraordinary artisans. Everyone was dress for the part.

Limette and Sunshine in a Jar
Limette and Sunshine in a Jar

Our Limette marmalade made with lime, ginger, lemongrass and Tequila was a favourite…

Early Saturday morning at Squamish Farmer's Market

We attended our first early Saturday morning market in Squamish..after a late night in the big city!

Rainbow over Mt Currie
Rainbow over Mt Currie

Then returned to our peaceful home..

Harvesting Rhubarb
Harvesting Rhubarb
Harvesting Rhubarb
Harvesting Rhubarb

Where we harvested more rhubarb!

Hide and Seek
Hide and Seek

And played hide and seek in the tall grass.

Brie and Bleuberry Grilled Cheese
Brie and Blueberry Grilled Cheese

And we ate scrumptious Brie and Blueberry grilled cheese made with our delicious Blue Velvet Jam.

We are at the Shipyard Market tonight if you want to add some vivid colours to your sandwiches and your drink with our jams and marmalades!

Rhubarb Cooler and other Recipes for Preserves

Rhubarb Cooler and Orange Vanilla Dream Cocktail

A refreshing rhubarb cooler, a vanilla dream cocktail and warm bread with Dandelion Nectar to celebrate spring.

Rhubarb in Bloom Cooler
Rhubarb in Bloom Cooler

To make this cooler you will need:

1 ounce Gin ~such as Hendrick’s~

1 tbs fresh lime juice

1 tbs rhubarb in bloom jam

Sparkling water

Pour gin, lime juice and rhubarb over ice in a cocktail glass.

Add sparkling water to taste.

Orange Vanilla Dream Cocktail
Orange Vanilla Dream Cocktail

 

Orange Vanilla Dream Cocktail

1 ounce vodka

1 ounce Grand Marnier

1 tbs fresh lemon juice

1 tbs fresh orange or mandarin juice

1 tbs Orange Vanilla Dream Marmalade

Sparkling water

Shake all the ingredients except the orange marmalade over ice and serve in a cocktail glass. Add 1 tablespoon marmalade and stir.

Dandelion Nectar, Goat Brie and Warm Bread
Dandelion Nectar, Goat Brie and Warm Bread

 

Dandelion Nectar pairs well with goat cheese. We like goat brie over warm crusty bread.

Dandelion Nectar

Our Dandelion Nectar will be at the market this week-end!

Orange Vanilla Dream
Orange Vanilla Dream

And our Orange Vanilla Dream too!

We have many more flavours for you to try. You can find us at the Friday night market at the Shipyard in North Vancouver and Squamish Farmer’s Market Saturday all day!

Grand-Maman Irène’s Rhubarb Cake

Apple Blossom
Apple Blossom

The sun is visiting Le Meadow’s Pantry this week, revealing the blossoms in the apple tree, drying the last blossoms in the cherry tree and, making the rhubarb blush.

Dandelion Field
Dandelion Field

There are still a lot of dandelions and bees in the field. Enough to make more dandelion nectar.

Dandelion Petals
Dandelion Petals

We use 365 flowers to make 5 jars. Why 365? To celebrate the 365 suns that have risen and set since last year’s spring.

Dandelion Nectar
Dandelion Nectar

Dandelion Nectar is as bright as the sun and taste as sweet as honey. It is simply spring in a jar.

Grand-Maman Irène upside down rhubarb cake
Grand-Maman Irène’s upside down rhubarb cake

We harvested the first rhubarb in our garden and made our first batches of rhubarb jam and a cake! More rhubarb is growing, but we won’t have enough to make all the jam we need for the market. We were delighted to learn that  Camel’s Back Harvest in Pemberton will be able to supply Le Meadow’s Pantry this summer!

Rhubarb Macerating
Rhubarb Macerating

Rhubarb releasing it’s juice before we turn it into a luscious jam.

Upside down rhubarb cake
Upside down rhubarb cake

This is the cake my beloved grand-maman Irène used to make every spring with the first rhubarb from her garden. They also grew red and black current and gooseberries to make delicious jellies. The jars were kept sealed and served on cold days to brighten up the long winter back east.

Rhubarb upside down cake

~ I used a well-seasoned cast-iron pan skillet but a cake pan would work too.

For topping:

4 tablespoons  unsalted butter

3/4 cup packed brown sugar ~ I used sucanat sugar~

1 1/2 pounds rhubarb stalk, trimmed and cut into 1 inch pieces ~about 3 cups

For cake:

1 1/2 cups unbleached flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

8 tablespoons unsalted butter, room temperature

2/3 cup brown sugar~ I used sucanat

1 teaspoon vanilla extract

1 teaspoon almond extract

2 large eggs

3/4 cup whole milk

Preheat oven at 350 F

Make the topping:

Heat butter in skillet gently until foam subsides. Reduce heat to low and sprinkle sugar and cook without stirring for 3 minutes. Remove skillet from heat and place rhubarb in one layer on sugar mixture. Set aside.

Make the cake:

1.In a large bowl mix all the dry ingredients.

2.Beat together butter and sugar in a large bowl with an electric mixer at high speed, about 1 minute.

3.Add vanilla and almond extract to the sugar and butter and add eggs one at a time, beating well after each addition.

4.Reduce speed and add flour mixture alternately in batches with milk, beginning and ending with flour mixture.

5.Mix until just combined.

Bake the cake:

1.Spoon cake batter over the rhubarb without disturbing the rhubarb.

2.Bake cake until golden and a wooden skewer inserted in center comes out clean, 40 to 45 minutes.

3.Cool in skillet on a rack for 15 minutes.

4.Run a thin knife around edge of skillet. Wearing oven mitts, invert a plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate.

5.Carefully lift skillet off cake.

6.Serve cake warm or at room temperature.