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Tuesday 29th June 2021.

June 29, 2021

It is Tuesday, time for our link up with Sara in Canada. The 1st of July is Canada Day so we are looking at Canadian recipes. ” the focus is on Canada month for July (probably for this reason), so I thought I’d start off with some recipes for your upcoming Canada Day party!  (Canada Day used to be one of my favourite events at Solomon’s, next to the Canadian Thanksgiving)”.

Watermelon and Feta Skewers – Grilled or not?

Ingredients:

3 lb(s) seedless watermelon, rind removed, cut into 48 1-inch cubes

24 mint leaves

6 oz feta cheese, cut into 24 3/4-inch cubes

24 basil leaves

3 – 4 Tbsp pomegranate molasses or balsamic reduction

Instructions:

Thread a piece of watermelon onto a skewer, followed by a mint leaf, a chunk of feta, a basil leaf, and another piece of watermelon so it looks like the colours of the Canadian flag.

Repeat with the remaining ingredients on the other skewers. Store covered in the refrigerator for up to 30 minutes, if desired.

Choose your drizzle!  Pomegranate molasses or Balsamic reduction?  Or serve half and half!

Just before serving, drizzle each skewer with your choice of sauce and enjoy!

TIP:  Skewers can be soaked in water before threading.  Completed skewers can be frozen for about 15 minutes while you preheat your BBQ to 450 F.  Grill for 2 mins a side (until you have grill marks on the watermelon) for a unique smokey flavour!  Drizzle and serve!

THE ULTIMATE NANAIMO BAR

Courtesy of:  Joyce Hardcastle

Great Canadian Cookbook

 INGREDIENTS

Bottom Layer

½ cup (125 mL) unsalted butter (preferably European-style cultured butter)

5 Tbsp (75 mL) cocoa powder

¼ cup (50 mL) granulated sugar

1 egg, beaten

1 ¾ cups (425 mL) graham wafer crumbs

1 cup (250 mL) shredded coconut

½ cup (125 mL) almonds, finely chopped

 Middle Layer

½ cup (125 mL) unsalted butter, softened

2 tbsp + 2 tsp (40 mL) whipping or heavy cream

2 Tbsp (30 mL) vanilla custard powder

2 cups (500 mL) icing sugar

 Topping

4 oz (115 g) semi-sweet chocolate

2 Tbsp (30 mL) unsalted butter

 DIRECTIONS

Bottom Layer

  1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
  2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
  3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
  4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
  5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

 Middle Layer

  1. In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

 Topping

  1. In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
  2. Cover and refrigerate until cold.

Peanut Butter and Jam Balls

Ingredients

  • 1-1/2 cups quick-cooking oats, divided
  • 1 cup creamy peanut butter
  • 1/2 cup confectioners’ sugar
  • 6 teaspoons favorite jam (I like strawberry)

Directions

  • Scoop out 12 half a teaspoons of jam on a baking try lined with parchment.  Freeze for 30 minutes.
  • Combine 1 cup oats, peanut butter and confectioners’ sugar in a bowl until well blended.
  • Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place one of the 1/2 frozen jam blobs in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats.

Refrigerate 30 minutes on parchment-lined baking sheet and serve.

 

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