As Promised – Recipes!

On the Cats From Hell,I mentioned between the extreme heat we have been having here and a case of bad pectin, I have been having a terrible time getting my jams and jellies to set this week.

SelfieSunday6-27 copyTo have enough stock for the Saturday Market in Osoyoos, I had made Maple Pecan Butter Tarts (what could be more Canadian) and a Salsa Spice Mix. I also diced 2 cups of tomatoes and added 2 Tbsp of the spice mix (I also added a 1/4 cup of cider vinegar as the tomatoes were quite dry) the night before and let it sit in the fridge overnight.  As we always have samples of our products, the salsa samples sold the mix.

IMG-20130813-00006.jpgWe have this great case I found at Micheal’s we keep our samples in. We can close the lid to keep dust and bugs out and we can pour ice around the jars to keep the samples cool, even when its hot. We use spoons to put the samples on crackers. Kids love it. We have had some stand there and ask to taste every single thing in our case! Now – onto the important stuff, the recipes.

Maple Pecan Butter Tarts

Butter tarts are a traditional Canadian treat, As is Maple Syrup. Our son Alex’s, Bosses, Father has a Sugar Bush Farm in Quebec and we are lucky to get some of the great Dark Syrup. I used this to make the tarts.

Pastry:                                            note: I cheated, I used frozen tarts, it was too darn hot to make pastry
2 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1 cup butter (or half butter, half lard), chilled and cut into pieces
1/2 cup cold water

To make the pastry, in a large bowl stir together the flour, sugar and salt. Add the butter and blend with a pastry blender, fork or your fingers (or pulse in the food processor) until well blended, with some pieces of fat the size of a pea. Drizzle in enough water to make the dough hold together – you’ll likely need almost all of it. Shape the pastry into a disc, wrap in plastic and refrigerate for 30 minutes or overnight.

On a lightly floured surface, roll the dough out about 1/8-inch thin; cut into 3-inch rounds with a cutter or glass rim and fit into muffin cups. Reroll the scraps only once to get as many as possible.

TartsFilling:
2 large eggs
1 cup brown sugar
1/2 cup maple syrup
1/3 cup butter, melted
1 Tbsp. lemon juice or cider vinegar
1/4 tsp. salt
1/2 cup(ish) chopped pecans or raisins (or to make it a real Canadian treat crumbled bacon)

Preheat the oven to 375F.To make the filling, in a medium bowl whisk together the eggs, brown sugar, maple syrup, butter, lemon juice and salt, stirring until smooth.

Sprinkle some chopped pecans or raisins (or the crumbled bacon) into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, until golden. Remove from the pan while the tarts are still warm.

Makes 1 1/2 – 2 dozen tarts.

Yes, they are tasty (and decadent).

Salsa Mix

We can a tomato salsa that is very popular at the market and we make it both mild and hot. It is made with vine ripened tomatoes and opening a jar in the middle if winter is like opening a jar of summer. There are some greenhouse tomatoes popping up at the fruit stands but they don’t taste much different than the tomatoes found in the grocery store. Its times like this I reach for our Salsa Mix, made from dried veggies and spices, it makes a great fresh tomato salsa.sALSA2Although there is dried onion and jalapenos in the mix, I like to add some diced onion. My husband likes his with a little more heat, so we add some diced Jalapenos too.

sALSA3Salsa Mix (You can make it in a Jar)

  • 3/4 cup dried cilantro
  • 1/2 teaspoon garlic powder (more to taste)
  • 1/4 cup dried chopped onion
  • 2 Tbsp dried red pepper flakes
  • 1 Tbsp dried Jalapeno flakes (if you like)
  • Salt and Pepper to taste

Measure all into jar or zip lock bag, seal & shake to combine.

Fresh Salsa

Combine the following, mix well: Chill 1 hour to let spices mingle.

  • 1-2 tablespoons salsa mix
  • 10 oz can Mexican-style tomatoes or 1-2 Cups diced tomatoes.
  • I like to add some diced onion. My husband likes his with a little more heat, so we add some diced Jalapenos too.

Serve with tortilla chips.

Salsa Spread

  • 2 tablespoons salsa mix
  •  cup chopped Tomatoes
  •  cup softened cream cheese

Combine Mix, tomatoes, cream cheese, chill 2 hours.

Serve with Chips/Crackers/Veggie Sticks.

Yesterday at the market, we got a large case of cherries from our friends Dave and Jean Evens. After we mowed our lawn, we sat in the shade and washed and pitted all the cherries (4-8 cup bags and 3-4 cup bags). We also sliced 18 cups of rhubarb. Tomorrow morning I am making Cherry Rhubarb jam.

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About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on June 28, 2015, in Recipes, Unique and tagged , , , . Bookmark the permalink. 2 Comments.

  1. oh that sounds tasty and I will try your salsa recipe when my grandparents are there… we will make it HOT of course :l) many thanks :o)

  2. Oh wow….thanks for the wonderful recipes! These all sound absolutely DELICIIOUS!!!

    Hugs, Pam

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