I’m amazed at how our taste memories can evoke strong reminiscences of the past. After eating a salad that my daughter made with fresh garden leaf lettuce, my mind started to bring back the memory of a summer salad my mother use to make. She would dress fresh baby leaf lettuce with vinegar and a sprinkle of sugar. The contrasting tart vinegar and sweet sugar accentuates the lettuce flavour for a refreshingly simple salad.
Another summer memory is from church camp. At least once during the week we would cook bannock on a stick over the campfire and then fill the toasty biscuit with strawberry jam. Our bannock dough consisted of a box of Bisquick tea biscuit mix to which we added water to make a dough that was wrapped around thick sticks.
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Grilled summer fruit
Lightly grilling fresh fruits like peaches, nectarines, plums, pineapple or strawberries intensifies their naturally sweet flavour. Serve as a side with grilled meats, as an appetizer, on a salad or as a dessert. Top with a sprinkle of brown sugar and cinnamon or a drizzle of honey and lime. Balsamic syrup adds another layer of flavour to grilled fruit.
Select one type of ripe fruit or use a variety of fruits. Cut peaches, nectarines or plums in halves or quarters, removing the stone. Peel if desired. Cut a pineapple into spears. Leave strawberries whole.
Place fruit on a lightly oiled grill over medium heat. Grill, covered, until lightly browned, six to eight minutes, turning occasionally. Strawberries will need less time.
Honey lime glaze
- 2 tbsp. honey, melted 30 mL
- 1/2 tbsp. lime juice 7 mL
- 1 tsp. lime zest 5 mL
- 1/2 tsp. hot pepper flakes (optional)2 mL
Combine melted honey with lime juice and lime zest, add hot pepper flakes if desired. Serve with grilled fruit.
Balsamic vinegar syrup
- 1/2 c. balsamic vinegar 125 mL
- 2 tbsp. brown sugar 30 mL
In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half, watch closely because it can cook to a taffy stage. If this happens add a little water to thin. Drizzle over grilled fruit or serve as a dressing on a salad with grilled fruit.
Grilled peach cucumber salad
Use this vinaigrette dressing on any salad that contains summer fruits and berries like peaches and plums, strawberries, raspberries or saskatoons.
Dressing:
- 3 tbsp. freshly squeezed lemon juice 45 mL
- 1/2 tsp. finely minced lemon zest 2 mL
- 2 tbsp. extra virgin olive oil 30 mL
- salt and pepper to taste
- 2 tsp. honey, melted 10 mL
- 1 tsp. chopped fresh thyme, basil or other fresh herbs 5 mL
Salad:
- Romaine lettuce
- diced cucumber
- *grilled fresh peaches or plums or slices of fresh peach, plums or berries
- crisp cooked smoked bacon,chopped
Whisk together dressing ingredients or shake together well in a covered jar.
Assemble salad ingredients, pour dressing on, toss and serve immediately.
*Note: see instructions above for grilling fruit.
Adapted from rockrecipes.com and tasteofhome.com.
Campfire bannock
Give this bannock recipe a flavour twist by using cold bacon fat.
- 3 c. whole wheat flour 750 mL
- 2 tbsp. baking powder 30 mL
- 1 tbsp. sugar 15 mL
- 1 tsp. salt 5 mL
- 1/2 c. cold lard, butter, shortening or bacon fat 125 mL
- 1 – 1 1/4 c. milk or water 250-310 mL
Add blueberries, saskatoons or raisins for flavour.
Mix flour, baking powder, sugar and salt.
Cut in cold fat of choice using a pastry blender or two knives until mixture is crumbly. If taking camping put this mixture in a sealed plastic bag or container.
To make, gradually mix in enough milk or water to make a soft but not sticky dough. Knead gently just a few times to combine. Minimal mixing is best for a light bannock.
Wrap a handful of dough 1/2 to 3/4 cup (125 to 175 mL) around a 3/4 to one-inch (1.5 to two centimetre) diameter green stick, strip the outer bark off top half of stick.
Shape dough evenly onto stick and pinch edges together to seal. Bake over coals for seven to 10 minutes, until golden brown. Rotate continually to brown outside and cook inside. Avoid direct flames. When inside is cooked, dough will pull away from stick and bannock will slide off easily.
Or shape dough into two balls, flatten into a circle about one-inch thick. Place on a preheated barbecue grill, turn off heat under the dough, close grill and bake at 425 F (220 C) for 20 to 25 minutes or until lightly browned.
Or cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters to turn.
Or pour enough oil into a cast-iron or heavy skillet to about 1/2 inch (one cm) deep. Heat over medium heat. Divide dough into four pieces, flatten into a circle and fry one at a time in oil, turning once, until puffed and golden and tip of knife inserted in centre comes out clean, about eight minutes.
Or shape dough into a ball, place on a greased baking sheet. Flatten into a circle about one-inch thick. Bake at 425 F (220 C) for 25 minutes or until lightly browned.
To serve cut into eight to 10 pieces.
Serve with jam, butter or sprinkle with brown sugar and cinnamon.
Adapted from food.com and Canadianliving.com.
Fresh strawberry jam also brings back memories of my mother’s delicious jam.
No cook strawberry freezer jam
Yield: five cups (1.25 L).
- 1 3/4 c. strawberries, crushed 425 mL
- 4 c. granulated sugar 1 L
- 1 pouch Certo liquid pectin 85 mL*
- 2 tbsp. lemon juice 30 mL
Wash freezer containers and lids in hot, soapy water and rinse well.
Wash and hull strawberries, place in a large bowl and crush with a potato masher. Add sugar and mix to combine, let stand 10 minutes.
Add Certo liquid pectin and lemon juice, stir three minutes.
Pour into clean containers, filling up to 1/2 inch (two cm) from rims. Cover with lids, let stand at room temperature, away from direct sunlight for 24 hours or until set. Refrigerate or freeze until ready to use.
Refrigerate up to three weeks or freeze for up to eight months. Return to refrigerator as soon as possible after use to extend shelf life.
*Note: To ensure a good set, do not interchange pectin products. This recipe uses Certo liquid pectin. Always check best before date on all pectin products. Adapted from kraftcanada.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
