Blueberry Breakfast Cake

IMG_2535As we near the end of August, and berries are still in full supply, I thought I’d finally post my often-used recipe for Blueberry Breakfast Cake, ready for your Labour Day summer wrap up events. Make now and freeze, it can thaw on your way camping, or overnight ready for the last guests of summer. Of course, you can just make it and eat it, like we most often do.

Sometime a few decades ago I started making Bundt cakes. I never really understood the appeal until this cake. It started with making a simple lemon blueberry cake with a streusel mix going in the pan first, so when it was removed from the pan there would be a crispy topping built in. But never being one to leave good enough alone, I thought the streusel could simply go in the middle, making the cake come clean from the pan, not leaving chunks of streusel littering the counter. Having it in the middle gives the cake a wonderfully buttery crunch in the center of each slice.

I can honestly say that I’ve made hundreds of these cakes. Over the years it became my most asked for item in mixed baking for breakfasts & brunches. It’s perfect for adding to lunches for work or school, so timely that I should think to post this today, as there are only a couple of weeks left until school starts. Continue reading

Nectarine Bourbon Dessert Sauce

IMG_0357Slicing up a few pieces of summer fruit, dashing in some rich bourbon and a bit of sugar makes an amazing summer fruit sauce. Delicious with any dessert you want a bit of sauce with, a simple vanilla ice cream, or perhaps a delicate panna cotta, or a decadent slice of cheesecake. Continue reading

Watermelon Caprese

IMG_0455Caprese salad is known for its display of the Italian flag’s colours, with its red tomatoes, green basil & fresh mozzarella. It’s is one of my all time favourite salads when the summer creates amazing tomatoes. We’ve been enjoying it over the last couple of summers using a buffalo Burrata instead of fresh Mozzarella.

This summer I started playing with the idea of switching out the mozzarella with another vegetable or fruit. Using thinly sliced watermelon in place of the white cheese, makes a delectable, fresh & summery salad. When a bit of Burrata is scattered over the top, it becomes a great summer version of Caprese. I use yellow or orange beefsteak type tomatoes, with dense interiors that have lots of flesh (mesocarp) with many small seed pockets. These contrast beautifully with the pink watermelon, reminding me of summer sunsets. Continue reading

Summer Bean Salad

IMG_0410We recently held our island’s annual fundraising event. Starting sometime in the early spring, I designed a menu that would happily feed most. Any one dish could be omitted, and the rest would still be a great meal. This was the easiest and most economical way to feed over 130 people regardless of most food allergies or concerns. As well, we have very limited cold storage, and as this was being held in early August, that was a key concern for the amount of food we’d be preparing. What I came up with was a menu that included five different salads, all to be served family style to tables of eight. Each was made of components that could be mixed just before service. As well as the salads, we served small appetizer plates, BBQ chicken with fresh peach salsa, fresh rolls, and Peach-Blueberry Crisp with ice cream.   It was a great meal, with a lovely mix of textures, colours and flavours. I have promised to post the recipes, so here’s the first of five. Continue reading

Farmhouse Coleslaw

IMG_5055Our summer started weeks ago; usually we have a sunny month of May, followed by a very unsettled month of June, weather-wise. But so far this June, we’ve only had sunny skies, and not a drop of rain. As a farmer, I want some rain. The perfect pattern for me is sunny warm days, cool nights, and a good rain every 10 days or so. But I don’t control the weather; no matter how many dances I do, nature comes as nature does.

These last weeks, we’ve been gathering on the front porch for a late supper, overlooking a field with three very happy, pretty horses in it, waiting to see a doe with her twin fawns.

Dinners seem to be directly related to how hard we’ve been working each day. A quick, filling meal for long, tiring days, and more inventive, complex meals when we’ve had more time to consider what’s going to be on the table. Coleslaw is a quick, filling side dish, that’s easy to prepare, and goes well with hamburgers, grilled meats, pulled pork, and other summer favourites. Continue reading