cherry

Limited Edition…Sour Cherry & Rhubarb Jam

Posted on June 18, 2014 by Geneviève Blanchet

Année de cerises rouges met le rire sur toutes les bouches.

Sour Cherry & Rhubarb Jam Le Meadow's Pantry — Sour Cherry & Rhubarb Jam Le Meadow’s Pantry

Splendid June is the combination of the best flavours June has to offer: sour cherry and rhubarb…

Local Strawberries at Le Meadow's Pantry — Local Strawberries at Le Meadow’s Pantry

We also have plenty of fresh local strawberries in our kitchen…

White Peony Le Meadow's Kitchen — White Peony Le Meadow’s Kitchen

Just on time to celebrate the Summer Solstice….

Sour cherry and rhubarb are a limited edition, come get a jar of pure delight :

Wednesday June 18th : Main street Farmer’s Market 3pm til 7pm

Thursday June 19th : Yaletown Farmer’s Market 2pm til 6pm

Saturday June 21st : Kerrisdale Farmer’s Market 10am til 2pm

Sunday June 22nd : Ladner Market 10am til 4pm

Cherry Clafoutis

Posted on June 27, 2013 by Geneviève Blanchet

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

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

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.

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

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

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

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!!

Ready For the Market!

Posted on May 23, 2013 by Geneviève Blanchet

With over twelve different flavours..and more to come, we are ready for the market!

Tomorrow we will be at the Shipyard again, last week was cold and rainy~ Vancouver~ but we still had a good time and want to thank all of you who brave the rain and cold night to try our preserves!

Saturday you will find us at the Squamish Farmer’s Market.

Our Dandelion Nectar was a success!

And the Rhubarb in Bloom !

Meanwhile at Le Meadow’s, everything is looking beautiful and we are working very hard to have the sweetest fruits for our preserves!

Soon we will have so many cherries to turn into luscious preserves! Keep an eye for our Rhubarb and Cherry Jam!

Année de cerises rouges met le rire sur toutes les bouches.

Splendid June is the combination of the best flavours June has to offer: sour cherry and rhubarb…

We also have plenty of fresh local strawberries in our kitchen…

Just on time to celebrate the Summer Solstice….

Sour cherry and rhubarb are a limited edition, come get a jar of pure delight :

Wednesday June 18th : Main street Farmer’s Market 3pm til 7pm

Thursday June 19th : Yaletown Farmer’s Market 2pm til 6pm

Saturday June 21st : Kerrisdale Farmer’s Market 10am til 2pm

Sunday June 22nd : Ladner Market 10am til 4pm

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

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

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.

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

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

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

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!!

With over twelve different flavours..and more to come, we are ready for the market!

Tomorrow we will be at the Shipyard again, last week was cold and rainy~ Vancouver~ but we still had a good time and want to thank all of you who brave the rain and cold night to try our preserves!

Saturday you will find us at the Squamish Farmer’s Market.

Our Dandelion Nectar was a success!

And the Rhubarb in Bloom !

Meanwhile at Le Meadow’s, everything is looking beautiful and we are working very hard to have the sweetest fruits for our preserves!

Soon we will have so many cherries to turn into luscious preserves! Keep an eye for our Rhubarb and Cherry Jam!

We hope to see you this week end! Friday night at the Shipyard in North Vancouver and Saturday all day in Squamish!