Edena
Sheldon

re

CUISINE SCENE

BEFORE MGVING to
British Columbia 23 quintet
of years ago. fresh blackber-
ries meant a tiny wooden
basketful at my green
grocer’s with a price tag
upwards of $5!

_ Most. often they were sour,
causing more pucker than pleasure
— gorgeous specimens flow in
from somewhere far away — with
no berry flavor whatscever.

Then we moved to West Van-
couver, to a woodsy setting with
lots of blackberry brambles along
our own driveway und outside our
bedroom deck. We beciine ad-
dicted. .

Late August and the first weeks
of September now guarantee a run
of blue fingers in our household.
Not to mention « prrple tongue
for singus, that crazcd Scottie 3
mentioned.

lelicious

A bandage here and there on
thumbs and forefingers is a small
price to pay for all this delicious,
abundant luxury.

Get the kids out there, with
baskets in hand. Join them, and
make sure that everyone wears
dark colors!

Enjoy these recipes, as much as
we dc. Grab the pleasure of just-
picked blackberries while they are
abundant — right now!

WILD BLACKBERRY KETCHUP

Bottle it up, store refrizerated
and tightly capped, and give some
as gifts to special friends.

We like it as an accompaniment
(right from the bottle) to grilled
sausages, slathered on a turkey
breast sandwich, served with
barbecue ribs as a dipping sauce,
or drizzled over meatloaf before it
goes into the oven for baking.

Makes 5 pints (2.5 L).

3% qis (3.5 L) ripe blackberries

2 1b. (1 kg) brown demerare sugar
2 ¢. (500 mL) raspberry OR apple
cider vinegar OR red wine vinegae
2 tsp. (10 mL) ground cloves

2 tsp. (10 mL) ground cinnamon
Titsp. (5 mL) ground allspice

Combine all the ingredients
together in s deep enameled or
stainless-steel (non-reactive) heavy
pot.

Bring mixture to a soft boil,
stirring gently to dissolve the
sugar.

Caok about 2 to 24% fours un-

_covered slowly until mixture is

very soft and ketchup-like.

Ladle into clean glass jars or
bottles. Cap tightly. Cool, and
refrigciate up to three months.

Serve chilled or at room
temperature.

BLACK AND BLUE
JONATHRON

f recently came across a recipe
for a bake “Jonathon” in a Brit-
ish food magazine ~ an apple and
raspberry affair topped with a
cake-like batier.

Never having heard che term
before, | figure it is a masculine
nod to the more familiar “Betty”
desserts (if you Brits out there can
clue me in, please drop me a note
and help!.

That aside — my version, using
fresh blackberries and blueberries,
has become our favorite summer
dessert. Serves 4. Makes ene 9-
inch (23 cin) deep-pie dish,

2. (500mL) fresh blackberries

z ¢. (500 mL) fresh blueberries,
rinsed and dried

Yc. (175 mL) sugar

2 04/4 Thsp. (50 g) butter

Y% c. (50 g) supar

l extra-large ege

Yc. (50 mL) milk

1 tsp. (5 mL) pure vanilla extract
% ¢. (125 mL) all-purpose flour

\ tsp. (i mL) baking powder
Pinch salt

Confectioner’s sugar

Whipped cream or vanilla ice
cream (optional)

Pre-heat oven to 350°F (180°C).

Gently combine both _ berries
with the % cup (175 mL) sugar.

Toss gently to avoid breaking
up the berries. Place mixture into
a porcelain or glass deep-dish pie
dish.

Place in @ven for 10 minutes to
warm the berries while preparing
the batter-topping.

Beat butter and sugar until pale
and thick.

Beat in the egg until smooth.

Add the milk and vanilla,
beating smooth.

Sift in the flour, baking powder
and salt and quickly fold in to
keep the batter light.

Wednesday, September ® 1993 - North Shore News - 49

" rarer aD

mer’s en

Spoon batter over warmed ber-
ries evenly. Return to oven and
bake 20-30 minutes, until juices
bubble up “like jam’? and top is
golden brown and crusty.

Remove from oven. Cool to
barely warm or room temperature,

Delicious served with confec-
tioner’s sugar on top, and accom-
panied (if desired) with softly
whipped cream or a scoop of
vanilla ice cream.

FRESH BLACKBERRY PIE

Fresh wild blackberry: pie —
with berries you have picked
yourself! — is a treat indeed.

Serve slightly warm, with a big
scoop of vanilla ice cream on top.
Serves 6. Makes one 9-inch (23
emi) pie.

5 ec. (1.25 L) fresh blackberries,
stemmed

tc. (250 mL) sugar

3 Thsp. (50 mL) ground tiny tapi-
oca OR % cup (75 mL) sifted
cornstarch ,

1 Tbsp. (15 mL) finely grated
orange zest

2 Tbsp. (30 mL) sugar

% tsp. (2 mL) ground cinnamon

Line the pie dish with pastry,
and bake blind about 12 minutes.
Remove from oven and cool.
Pre-heat oven to 375°F (190°C).

Rinse the berries only if dusty,
making sure berries are dry before
using.

Toss the berries with the sugar,
ground tapioca (a food processor
makes fine dust of the tapioca)
and orange zest.

Let filling stand 5 minutes, then
transfer to the partially baked pie
shell.

Top pie with a well-ventilated
(nice big slashes) top-crust, or
with woven lattice strips.

Bake pie in the pre-heated oven
on a baking sheet until the. fruit

je

d., Sept 8-Tues., Sept, 14

juices bubble up like jam and the
crust is golden brown and crisp.

(Cook’s tip: Test internal
temperature of a pie with an in-
stant-read thermometer to 180°F
(82°C) to ensure that filling will
set when cooled.)

Remove pie to a wire rack for
cooling. Combine remaining 2
Tbsp. (30 mL) sugar and the cin-
namon, and sprinkle evenly over
top of hot pie crust.

Cool pie several hours to room
temperature before serving.

Produce note

My apologies to the North
Shore News editorial department.
They have been swamped with
phone calls from vou -- my loyal
readers — asking where to buy all
the local fruit, corn and veggies |
have been touting in this column
for weeks (with more to come).
Bob's Fruit Stand: 3711 Delbrook
Plaza, North Vancouver; 980-
7001; seven days; until mid-Oc-
tober.

Harrington Orchards: 445 West
Third (right off Marine Drive),
North Vancouver; 984-6918;
weekends only through end of
September. .
Columbus Farms Market:. in
Edgemont Village at 3012 Edge-
mont Blvd. at Queens; 983-9330;
seven days.

Caulfeild. Exit: off Upper Levels
Highway, West Vancouver; truck
stand with local corn and freslv
vegetables; most days.

Lonsdale Quay Market: 123
Carrie Cates Ct., North Van-
couver; 985-2191; focal produce
available at all three produce
stands; seven days. |

Okanagan Fresh Fruit:
Street at Marine Drive,
Vancouver (truck stand).

22nd
West

Edgemont Village, North Van é
983-9330

Free
parking
&
customer
service