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.
To 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.
We 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.
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).
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.Although 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.
- 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.
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.
- 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.