Happy July! This month, I have a trifecta of recipes ready for you to experiment with. The reason I chose the word trifecta is because at this time of year, in addition to nature and gardens, I am completely preoccupied with all things equine. I love horses. I love Monty Roberts. One of my favourite movies is Secretariat. Horses have huge hearts and beautiful energy when they are well treated, like us. Travelling to the Kentucky Derby, Preakness Stakes, and the Belmont Stakes (the Triple Crown) is on my bucket list, and yes, I will sit there with Peter in the canopied grandstands, in my beautiful sundress with my magnificent hat and sip on the Mint Julep, the Black-Eyed Susan, and the Belmont Jewel – each race has its signature drink and I expect foods associated with the cultural history of each area.
As I write this article, it is the day before the Summer Solstice; the gateway to summer and absolute abundance. These three – the trifecta – run neck in neck in our garden season. A plethora of nutrients packed into…rhubarb, strawberries, and raspberries to set us off and running into our outdoor and culinary euphoria.
Here are three great customer shares that I recently received, and some “Pantry Picks” that are tried,
tested, and true – our best bets for your culinary wins! We hope you like them too!
All the best, Roxanne
Rhubarb Coffee Cake –excerpt from Chatelaine (Thank you, Gord!)
Ingredients for Streusel:
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold, unsalted butter, cubed
- 1/2 cup chopped pecans
Ingredients for Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
- 3 cups chopped rhubarb
Instructions
Position rack in centre of oven, then preheat to 325F. Spray a 9-in. springform pan with oil, then line bottom with parchment.
Streusel: Combine flour and sugar in a medium bowl and, using fingers, work in butter until mixture is crumbly. Stir in pecans.
Cake: Whisk flour, baking powder, baking soda, cinnamon, cardamom and salt in a medium bowl.
Beat butter and sugar in a large bowl, using an electric mixer on medium, until fluffy, about 3 min. Beat in eggs, one at a time, scraping side of bowl as needed until combined, then vanilla. Beat in half of flour mixture, then sour cream, then remaining flour mixture, until just blended. Fold in rhubarb.
Transfer batter to prepared pan, smoothing top with a spatula. Sprinkle with streusel mixture.
Bake, covering with foil if nuts are browning too quickly, until a cake tester inserted into centre of cake comes out clean, about 1 hr 20 min. Let cool in pan on rack for 10 min, then release springform ring and let cool completely, about 1 hr.
Cake will keep well, covered, at room temperature for up to 3 days.
Strawberry Fans (Thank you, Mary!)
Make any plate look fancy by adding a Strawberry Fan! Just place the strawberry on a cutting board with the pointed end facing you. Make 4-5 lengthwise cuts from pointed end of strawberry not quite to stem end, using a paring knife. Fan slices apart slightly, being careful to keep all slices attached to cap. Place on plate or food to secure in position. Looks fancy and so easy!
Raspberry Squares (Thank you, Pam!)
- 1 cup flour
- 1 tsp baking powder
- 1 egg
- ½ cup butter
- 1 tbsp milk
- 8 tbsp raspberry jam
Topping - 1 egg
- 4 tbsp butter
- 1 cup sugar
- 1 cup coconut
- 1 tsp vanilla
Combine flour and baking powder. Cut butter in finely. Lightly beat egg with milk. Add to flour mixture, and combine. Press into a 8” square baking dish. Top with jam.
Beat together egg, butter, sugar and vanilla. Add coconut. Spread on top of jam. Bake 30 minutes at 350 degrees.
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