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I hope you enjoyed your winter..
Here at Le Meadow’s Pantry we have been busy concocting all sorts of beautiful preserves…
Our latest is a sour cherry and red currant jam infused with Chaga Chai tea from Namasthé… also a fresh spring marmalade; orange, lemon, fresh bay leaves and orange blossom water…
I will be traveling on the Sea to Sky Highway tomorrow. If you would like to add some delicious preserves to your morning or your Easter Brunch, contact me and I will be happy to stop by…
Sunday you will find me in North Vancouver at the Vancouver Waldorf School Spring Craft Fair along with other fabulous artisans!
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.
1 cup or more , cherries, pit removed
1 tablespoon butter
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!!