Crisp

With crisp evenings, leaves turn colour seemingly overnight

While on a walk, you know it's autumn when delightfully warm days fringed with cool nights bring a touch of bright colour to the foliage; when the shadows lengthen to ghostly delight and trees fill with the trill of song birds migrating south; when a forlorn leaf clings to newly barren branches; when the silky tufts of milkweed burst forth from their pod.

 

 

You know it's autumn when the fresh and light tastes of summer are replaced with a longing for a not-too-sweet yet substantial treat; when what seems perfect is fresh dough rising in a cosy kitchen and baking for a three-hour period is where you find your bliss; when after a walk you return home to a slice of warm Cherry Cheese Sweet Bread.

Softening cream cheese and thawing sour cherries

combine on a rolled yeast dough.

Rolled and placed on parchment then into the oven

followed by cooling, glazing, slicing and serving.

 

 

 

 

 

Images D. Sleziak

Autumn's Gift

It all starts with this

Jam-Making Time

Autumn brings its own gifts of the season, including juicy and sweet plums.  To capture this fruit's essence for enjoyment through the coming cold, prepare a shockingly simple preserve: lekvar.  Well not exactly jam (it is so much easier to make), this classic plum spread is thick and chunky, tart and tangy.  Use it as a spread for buttered toast or to fill cookies, sweet rolls or doughnuts.  For a finer texture than the recipe below, a quick grind of the plums before cooking will give you a smoother more delicate spread that is perfect for baking.  Either way, it is just one of the the simply delicious tastes of autumn.

Plum Preserves

          
             Two 11-quart baskets of ripe Italian plums
           
      Wash, pit and cut plums into quarters.  Place into enamel-ware roaster and cook in 225-degree
      oven overnight. 

      In the morning, raise heat to 250 and stir every hour.  The mixture should cook slowly and juices
      will evaporate.  If leaving unattended or overnight, turn temperature down to 225 degrees to avoid
      burning.  It will take 48 hours before the mixture cooks down to a thick, dense spread.  If making
      a smaller amount, it can be ready in 24 hours.

      Once the spread reaches the desired consistency, prepare the jars: immerse clean and sterilised
      canning jars in a pot of boiling water.  Let boil for four minutes.  Boil lids and screw tops in
      a smaller separate pot.

      Remove one jar from the pot and fill with hot spread.  Top with lid and screw top, turning to
      secure firmly.  Place filled jar on counter to cool and fill remaining jars in the same manner. 
      As the jars cool, you should hear a popping sound indicating that they have sealed.  Test by
      pressing the centre of the lid with a finger.  If it pops, the seal has not taken.  Place any such
      jars in the fridge for eating.  Sealed jars will keep in cool storage through the winter.

 

 

Images D. Sleziak

Summer Lovin'

Early dusk: the sun setting on a sensational summer's day

The Best of Summer

On a ferry, crossing a lake that is more like a sea...

Sun and sea

to arrive at the island for a day of sailing, cycling and grilling.


Island harbour

At the local bakery

Yum: grilled Mexican corn-on-the-cob; recipe via Here

Whatever your plans, hope you enjoy a restful long weekend.


Setting sail for autumn as summer unofficially ends

 

 

 

 

 

Images D. Sleziak

Cold Comfort

One of our newest garden additions -- a magnolia tree set against a clear, cold sky

Lately, we have been experiencing unusually cold (and frequently wet) weather.  While stalwart plants, like the magnolia pictured above, have blossomed, others, like our lilacs, have budded in a burst of warmth, only to wither from the proceeding cold.   Ah, our capricious spring.


A heavily damaged young plant seeks heat and shelter from a brick wall
 

How does a gardener cope?  Armed with a cup of piping hot, strong and black, Earl Grey tea and a freshly baked scone, one can brace for the seemingly vagrant nature of the weather while reading in the tea leaves, a foreshadowing of fine growing days ahead.

Fresh scones with strawberry jam and clotted cream

 Without a doubt, good days to come

 

 Scottish Scones

 

                 2 cups           sifted all-purpose flour

                 1/3 cup          sugar

                 1/2 tsp           salt

                 3 tsp              baking powder

                 5 Tbsp           chilled fat (shortening or butter)

                 2/3 cup          milk (approximately)

                 1/2 cup          currants  (optional)

 

         Step One:  Sift flour, sugar, salt and baking powder together.  Cut in fat, rubbing with fingers

                           to a size of small peas.

 

         Step Two:  Add currants.  Stir in milk gradually to form a stiff dough. Turn out on floured

                           board, kneading about twelve times. 

 

         Step Three:  Pat or roll out dough to 3/4 inch thickness.  Cut into 10 or 12 wedges with a sharp

                              knife.  Place on ungreased cookie sheat and bake for 15-20 minutes at 400

                              degrees (F) oven, or until toothpick inserted in centre comes out clean.

 

         Step Four:  Serve warm, split with butter, jam and cream.

 

 

 

 

 

 

 

Photos D. Sleziak, recipe Sleziak family archives (source unknown)  

One Potato, Two Potato, Three Potato, Four

The main event at a recent dinner party

In this holiday season, it is all about family, traditions and celebrating.  One multi-generational recipe in my family is for potato pancakes.  Crispy golden brown latkes with a dollop of sour cream -- what could be tastier or more satisfying on a cold winter's night?

                                              Potato Pancakes



                          8 large waxy potatoes, peeled

                          2 medium yellow onions, chopped and sauteed (optional)

                          8 garlic cloves, minced

                          2 tsp salt

                          1 tsp fresh ground black pepper

                          1 tsp paprika

                          1 Tbsp plus 1 tsp marjoram

                          1 egg, lightly beaten

                          1 1/3 cup flour

                          3 Tbsp oil with a high smoke point, such as grapeseed oil, for frying 

               Grate potatoes into a large bowl using the fine side of a box grater or use a food processor 
               to puree potatoes.  Season with salt, pepper, paprika and marjoram, and add onions if
               using.  Stir until well incorporated.  Add egg and mix well, and then add flour, mixing
               well.

               Heat oil in a nonstick skillet over medium-high heat.  Working in batches, drop 1/4 cup
               mounds of potato mixture into the skillet; press lightly with spatula to flatten.  Cook unitl
               golden-brown on both sides, about 5 minutes per side.  Transfer to a paper towel-lined
               plate to drain.  Repeat with more oil and remaining mixture, periodically stirring mixture to
               incorporate any liquid.  Serve warm with sour cream.

 

 

 

 

 

 

Photo D. Sleziak