Where does the summer go?
The leaves are starting to turn a golden hue and the air is just a bit crisper than it was a few weeks ago. Dusk leads us to a bright night sky filled with twinkling stars and the light of the moon.
We now also enjoy the serenade from the chirping crickets and the honking of Canada geese.
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This summer, AgWest announced it was building two new dealership buildings in Manitoba to better service its expanding market area — one in Brandon and the other in Russell.
It is also a great time of year to savour the fresh flavours of summer fruits, vegetables and herbs that are being harvested from our gardens. It’s the ultimate payoff with the most intense taste.
The aroma of the following recipes being prepared is so comforting. Your senses will take you straight to the table — mesmerizing.
Company chicken
My grandmother perfected this recipe. It was and still is one of my favourites. The best memory is hauling it to the field for the harvesters.
- 1/2 c. butter 125 mL
- 3 lb. chicken pieces (I prefer cut up chicken with skin on) 1.4 kg
- 1/4 c. flour 60 mL
- 1 tsp. paprika 5 mL
- 3/4 tsp. salt 4 mL
- 1/8 tsp. pepper .5 mL
- 1 tsp. mustard powder 5 mL
Melt butter in a skillet.
In a mixing bowl, combine the flour, paprika, salt, pepper and ground mustard. Roll the chicken pieces in melted butter and then shake in the flour mixture to coat. Place in a container or plate and let sit in the fridge for one hour. This will give a crispy coating once baked.
Preheat oven to 400 F (220 C).
Arrange the coated chicken in a pan. Bake uncovered for 60 minutes or until done, depending on the size of your chicken pieces.
Makes four servings.
Roasted garden vegetables
- 6 sliced potatoes 6
- 4 sliced carrots 4
- 2 sliced parsnips 2
- 1 small onion chopped 1
- 2 tbsp. chopped dill greens 30 mL
- 1 tbsp. chopped fresh parsley leaves 15 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 1/4 tsp. seasoning salt 1 mL
- 1/4 c. water 60 mL
- 1 tbsp. butter 15 mL
Note: this dish can have so many variations. Add some cut cubes of purple cabbage or large cauliflower pieces to the mix, or use whatever you have on hand.
Spread sliced vegetables in a greased casserole or nine x 13 inch (22 x 33 cm) pan. Sprinkle dill, parsley and seasonings over the top and dot with butter. Cover and bake at 400 F (200 C) for 45 to 60 minutes.
Corn salad
This is a delicious summer salad. It pairs well with grilled main dishes such as chicken, steak or salmon.
- 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
- 1 heaping c. halved grape tomatoes 250 mL
- 1 c. diced English cucumber 250 mL
- 1/3 c. diced red onion 80 mL
- 2/3 c. crumbled feta cheese 160 mL
- 3 tbsp. finely chopped fresh parsley 45 mL
- 2 tbsp. finely chopped fresh basil 30 mL
Dressing
- 1/4 c. olive oil 60 mL
- 1 1/2 tbsp. red wine vinegar 22 mL
- 1 tbsp. lemon juice 15 mL
- 1 1/2 tsp. honey 7 mL
- 1/2 tsp. minced garlic (1/8 tsp. powder) 2 mL
- 1/2 tsp. each salt and freshly ground black pepper 2 mL
In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
For the salad, bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
Once water in pot boils, add corn and cook just three minutes, or even two minutes if you want it a little more raw and crisp.
Transfer to ice water to cool for a few minutes. Drain well.
Cut kernels from corn and then transfer to a large bowl.
Add tomatoes, cucumbers, red onion, feta, parsley and basil.
Whisk dressing again and pour over salad. Toss well to coat and season with more salt as desired.
Note: For best results, serve within two hours of adding dressing.
Makes four servings.
Source: www.cookingclassy.com.
Purple plum pie
I make this once a year when the purple plums are available.
- 6 sliced fresh plums 1.5 L
- 1 tbsp. lemon juice 15 mL
- 1/2 c. sugar 125 mL
- 1/4 c. flour 60 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1 frozen deep-dish pie crust (9 inches)
Topping
- 1/2 c. sugar (use all white sugar or use a mix of brown with the white) 125 mL
- 1/2 c. flour 125 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1/4 tsp. ground nutmeg 1 mL
- 3 tbsp. cold butter 45 mL
Preheat oven to 375 F. In a large bowl, sprinkle plums with lemon juice. Combine sugar, flour, salt and cinnamon. Add to plums; toss gently to coat. Pour into pie shell.
For topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle over filling.
Bake until filling is bubbly, 50 to 60 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Cool on a wire rack. Serve with whipped cream or vanilla ice cream.
Note: If you do not have the time to make a pastry or have one on hand, simply roast the plums with just the topping.
Serves four.
Source: Taste of Home
Apricot cobbler
I have not often used apricots in baked desserts, but they are a real hit.
- 1 c. water 250 mL
- 3/4 c. white sugar 180 mL
- 1 tbsp. cornstarch 15 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1/8 tsp. ground nutmeg .5 mL
- 8 c. halved fresh apricots 2 L
- 1 tbsp. butter 15 mL
Topping
- 2 c. all-purpose flour 500 mL
- 1/4 c. white sugar 60 mL
- 1 tbsp. baking powder 15 mL
- 1 tsp. salt 5 mL
- 1/2 c. butter 125 mL
- 2 tbsp. white sugar 30 mL
- 1 1/2 c. milk 375 mL
Preheat the oven to 400 F (200 C).
Bring water, 3/4 c. sugar, cornstarch, cinnamon, and nutmeg to a boil and stir until thickened, about one minute. Reduce heat to medium and add apricots and one tablespoon butter. Simmer until heated through, about five minutes. Transfer mixture to a nine x 13-inch baking dish.
Combine flour, 1/4 c. sugar, baking powder and salt in a large bowl. Cut the butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over the apricot mixture. Sprinkle remaining two tbsp. sugar over topping.
Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve with vanilla ice cream.
Makes eight servings.
Source: All Recipes.
Blueberry lemon bread
Sweet colourful blueberries with a side of tart lemon are delicious.
- 1 2/3 c. flour 410 mL
- 1 1/2 tsp. baking powder 7 mL
- 1/2 tsp. salt 2 mL
- 1 1/4 c. fresh blueberries (not frozen) 300 mL
- 1 c. granulated sugar 250 mL
- 1 tbsp. lemon zest 15 mL
- 1/2 c. unsalted butter, softened ( if using salted butter reduce the salt amount) 125 mL
- 3 large eggs 3
- 1/2 tsp. vanilla extract 2 mL
- 1/2 c. sour cream 125 mL
- 2 tbsp. fresh lemon juice 30 mL
Glaze
- 3/4 c. icing sugar 180 mL
- 1 1/2 tbsp. fresh lemon juice 20 mL
Preheat oven to 350 F (180 C). Grease a loaf pan and then dust with flour. Shake out excess and set aside.
In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
Rinse blueberries and drain very well, transfer to a medium bowl, add one tbsp. of the flour mixture and toss to coat. Set aside.
In a large mixing bowl, beat with an electric mixer the sugar, lemon zest and butter until mixture is pale and fluffy. Then mix in eggs one at a time and blend in vanilla.
Add one-third of the flour mixture and mix just until combined. Then mix in half the sour cream and lemon juice and mix just until combined. Repeat process once more.
Mix in last third of the flour mixture, remove bowl from stand mixer and gently fold in blueberries.
Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into centre comes out with a moist crumb or two, about 50 to 60 minutes.
Let cool for about five minutes, run knife around edges to ensure loaf has loosened and invert onto a wire rack. Cool on rack about 30 minutes and finish cooling in an airtight container.
Lemon glaze
Once cool, in a small mixing bowl whisk together icing sugar and lemon juice and spoon over loaf. If you want it thicker, add a little more powdered sugar.
Let glaze set and cut into slices. Store in an airtight container. Makes 12 slices.
Source: www.cookingclassy.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
