Zucchini Pecan Loaf

zuchini pecan loaf- delish

It’s that time of year again, already! Sheesh, it’s almost August and it seems like it was June about five minutes ago.  Well, the good thing is the availability of  fresh, local produce. One of my daughter’s male friends keeps bringing me giant zucchinis–so I had no choice but to figure out a great recipe for Zucchini Loaf. This one is easy, really tasty and fairly healthy. It makes 2 nice big loaves, everyone likes it, freezes well…and uses up all those zucchinis that everyone keeps dropping off! Continue reading

Easy Afternoon Platter on the Patio

Since ‘chacuterie’ (prepared and preserved meats) seems to be the trend these days, this platter of cured meats and old cheeses was just the answer for an afternoon with company on the patio. Try to find a good local  source for some of these delicacies. I love to have some on hand in the fridge — great if company shows up unexpectedly…with a cold beer or nice glass of wine or a spritzer, it’s hospitable and tastes great too.  Put out some mustard, pickles and olives and Bob’s yer uncle. 😉

*For my local readers, these products come from our newest business on Rd. 38 “Seed to Sausage” – no antibiotics/hormones, ethically raised, etc. (amazing breakfast sausage as well). You can sample his products at the Sharbot Lake Farmer’s market (at the beach) on Saturday mornings from 9am-1pm. Continue reading

French Crêpes

blueberry ice cream filled crepe with yogurt and berries with lemon zest

ham and swiss filled crepe with mustard sauce

Crêpes are like very thin pancakes that you must handle a little more gently so as not to tear them. The batter is simple, but it needs to ‘rest’ at least an hour after you mix it up. They can be used in a myriad of ways – plain with maple syrup and butter, filled with fruit and cream or even used in savoury applications — ham and asparagus with a hollandaise sauce, chicken and broccoli in a cream sauce – the possibilities are limitless. The crêpes will keep well in the fridge or freezer, stacked with parchement paper in between. Continue reading

Wild Blueberry Ice Cream

wild blueberry ice cream

Hello, I’m back!  While I was up north, I was able to procure some wild blueberries from the Powassen Farmer’s Market. They weren’t cheap…but I am committed to making Homemade Blueberry Ice Cream for a personal chef dinner for 12, so I really wanted to use wild blueberries– they are smaller, taste better (as in, they actually have flavour), no pesticides and they are perfectly seasonal and so Canadian. This recipe turned out a creamy, flavour-packed delicious ice cream– and I do consider myself an expert on the subject of ice cream.  I’ll be serving this with a blueberry/lemon poundcake. I think it’s going to be a nice ending to an elegant summer BBQ.  Well, if you have an ice cream maker collecting dust in the cupboard, get it out and make some ice cream. God knows it’s hot enough, eh? I think tomorrow will be a record hot and humid day, it’s  ice cream all the way. This is super easy to make!  Who knew?

Wild Blueberry Ice Cream

from Dorie Greenspan’s Baking: From My House to Yours

makes about 3 cups

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using) (I used fresh wild berries)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon (or more, to taste, or play around with limes/lime juice)
3/4 cup heavy cream
3/4 cup sour cream

*I will also be trying a dairy-free version with coconut milk


In a medium sauce pan, bring the blueberries, sugar, salt, lemon zest and lemon juice to a gentle boil. When the mixture is boiling and the berries start to burst, about 3 minutes, remove from heat.  Cool slightly.

Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until  well combined.

Transfer the mixture to a bowl and chill completely in the refrigerator – probably 2 hours.

Pour into the bowl of your prepared ice cream maker and churn according to manufacturer’s instructions.

When ready, transfer to a plastic freezer container and place in freezer to harden, at least 6 hours.

Freeze in an air tight container. (will keep well for 2 weeks in freezer)

Remove from freezer 15-25 minutes to soften before serving.  Enjoy!!!

*would be amazing with a peach pie. Or a lemon pie. Or a cake. Or by itself. Or with chocolate sauce. It tastes wonderful.

berries, lemon, sugar, whip cream, sour cream

cook berries, lemon zest and juice and sugar for 3 minutes

the base -- berry mixture with cream added, refrigerate until very cold

pour into ice cream maker for suggested amount of time

enjoy! delightfully divine and creamy and super blueberry-y.

Nomad’s Rest Bed and Breakfast

A room with a view

I’ve had the pleasure to get to know the owner of a local B&B, Nomad’s Rest (Arden, Ontario), Linda Trembley. She is a passionate artist and person who loves people, art and food and manages to incorporate beauty into everything she does. Her bed in breakfast is beautifully designed, immaculately clean, soothingly comfortable with beautiful grounds. Linda will make you feel welcome with her warm persona and her delicious food which goes beyond breakfast.  You can find out more about it at her website. (click the ‘website’ word to go to her website)

Linda recently held an event, “Vernissage” – to showcase a young photographer’s work. (Savannah Cronk). I have been giving Linda some cooking classes over the winter and spring and together we put together a spread of delicious and elegant dessert bites for the art show. Enjoy this pictoral tour of the day.

Comfortable and elegant

cozy and restful

peaceful dining area

brownie lollipops, white choc raspberry cheesecakes, jam filled pufflets

lemon drop cookies

these brownie lollipops (without the sticks yet) were so cool looking and delicious

strawberry soup shooters with black pepper

watermelon mojitos

A lovely day was had by all 🙂