On three recent occasions I’ve tasted desserts that used saskatoon
berries and rhubarb together. The two complement one another.
I was looking for dishes to serve at a meal we were preparing for folks
who had purchased our buffalo barbecue at a silent auction. Along with
the buffalo we wanted to use as many locally grown foods as possible.
While scouring cookbooks I found the following tart recipe made with
saskatoon berries and rhubarb. It turned out to be a keeper.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
We had fun entertaining the guests who were the successful bidders at
the auction. It was a chance to spend time with neighbours who don’t
normally come for dinner at our house. An added benefit is the money
raised, which in this case was for the church.
Saskatoon rhubarb tarts
3 cups saskatoon berries 750 mL
1 cup rhubarb, cut in 250 mL
half inch (1 cm) pieces
3 tablespoons water 45 mL
1 tablespoon lemon juice 15 mL
1 cup granulated sugar 250 mL
1 tablespoon cornstarch 15 mL
16 baked three-inch (8 cm)
tart shells
Place berries and rhubarb in saucepan; add two tablespoons (30 mL) of
the water and the lemon juice. Simmer, uncovered, for 10 minutes. Do
not boil. Add sugar and simmer for another five minutes.
In a small bowl, dissolve cornstarch with remaining water. Stir into
berry mixture; bring to boil and then simmer. Stir for three minutes or
until mixture thickens. Remove from heat and let cool. Makes two cups
(500 mL).
Shortly before serving, spoon about two tablespoons (30 mL) filling
into each tart shell. Top each with whipped cream and serve.
Source: The Canadian Living Cookbook by Carol Ferguson and the food
writers of Canadian Living Magazine, Madison Press Books,1987.
Neufchatel, quark cheeses
Dear TEAM: Is there a Canadian equivalent to Neufchatel cream cheese
used in American recipes? I would also be interested in recipes using
quark cheese. – A. M., Fairview, Alta.
Dear A.M.: Neufchatel and quark are both fresh unripened cheeses.
Neufchatel cream cheese contains a minimum 20 percent milk fat and a
maximum 60 percent moisture. That would make it like the other brands
of light cream cheese on our store shelves, which could be substituted
in a recipe.
Neufchatel is difficult to identify. Even if the label does not say,
the blocks of soft cream cheese that contain fruits, herbs and/or
spices found in supermarkets are likely Neufchatel.
Quark can be replaced with cottage cheese, ricotta or baker’s cheese.
Keep in mind that cottage cheese is slightly more salty than quark.
Quark and ricotta have a creamier and softer texture, as well as a
milder taste.
The light, soft texture of quark cheese makes it good to serve on its
own, for example, as a pasta filling, or to give a lighter texture in a
cheesecake recipe.
Cheese vegetable lasagna
This cheese lasagna recipe uses quark cheese and is from the Dairy
Farmers of Canada at www.dairyfarmers.org. When my zucchinis get big
enough, I plan to try it.
12 lasagna noodles
3 zucchinis, thinly sliced
1 large red onion, thinly sliced 3 red bell peppers, grilled
and cut in strips
1/2 pound quark cheese 250 g
1 cup grated 250 mL
mozzarella cheese
1 cup grated parmesan 250 mL
cheese
Creamy white sauce:
1/2 cup all-purpose flour 125 mL
5 tablespoons butter 75 mL
3 1/2 cups milk 875 mL
1/2 teaspoon dried savory 2 mL
grated nutmeg
salt
freshly ground pepper
Preheat oven to 375 F (190 C).
For the sauce, bring to boil flour, butter and milk in a saucepan while
stirring until sauce thickens. Add savory and season to taste with
nutmeg, salt and pepper. Mix well and continue cooking for five
minutes, stirring constantly.
Cook noodles according to instructions on package. Remove from heat and
set aside.
Into buttered lasagna dish, spread evenly a quarter of the white sauce.
Cover with four lasagna noodles, and top with a third of the zucchini,
onion slices and bell pepper strips.
Spread with a quarter of the cheeses, quark, mozzarella and some
parmesan. Season with salt and pepper.
Starting with noodles, repeat layers twice. Top with remaining white
sauce and sprinkle with cheese. Bake for 30 to 35 minutes. Cool for 10
minutes before serving. Serve with salad and garlic bread.
Consumer Aware
Consumer Aware is a new magazine for consumer issues launched by the
Consumers’ Association of Canada. It will discuss the food we eat, the
services we pay for and the products we buy. There will be health tips
and comparisons of products and services.
To get a free copy of Consumer Aware, send your name and address to:
Consumers’ Association of Canada, 267 O’Connor Street, Suite 404,
Ottawa, Ont., K2P 1V3, 613-238-2533, fax 613-563-2254, e-mail:
info@consumer.ca.
Cookbook draw
Send your name and address to: TEAM Resources Contest, The Western
Producer, Box 2500, Saskatoon, S7K 2C4 to enter our cookbook draw.
Alma Copeland is a home economist from Rosetown, Sask., and one of four
columnists comprising Team Resources. Send correspondence in care of
this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4.
