Summer Pudding: The Ultimate Berrylicious Dessert

Summer Pudding is the quintessential English dessert, and one of my personal favourites! A triumphal end to many summer lunches and dinners I've hosted over the years, Summer Pudding has also become an eagerly anticipated summer treat for many of my friends. Packed full of fresh summer berries that have been simmered with brown sugar and framboise, then poured into a bread lined bowl and chilled overnight, the pectin in the berries react with the sugar in the bread, and as the pudding chills, it firms up into the most fabulous crimson coloured berry-licious pudding. Served with a dollop of crème fraîche, Summer Pudding is easy to make and outstandingly delicious. 

Strawberries, raspberries, blackberries, blueberries, 

and a package of frozen mixed berries

The berries are simmered with brown sugar, framboise and a little water

for about 20 minutes or until the berries have released their juices

Meanwhile, a bowl is lined with crustless white bread

Once the berries are ready, most of the juice is removed and stored in another bowl,

while the stewed berries are spooned into the bread-lined bowl

Berries are filled to the top of the bowl, crowned with more white bread to finish

then topped with a small plate inset into the bowl weighted down with heavy can and refrigerated

After being refrigerated for 24 hours, the bowl is upturned onto a presentation plate 

with the berry juice ladled overtop and then garnished with mint

Served and topped with a dollop of crème fraîche

Summer Pudding

Serves 12

1 lb strawberries

1 lb raspberries

1 lb blueberries

1 lb blackberries

1 package frozen mixed berries

1 cup light brown sugar

1 loaf white bread, such as Wonderbread

1/2 cup framboise

Remove the crusts from the bread. Wash and trim all the fresh berries, and add them to a large saucepan with the frozen berries, framboise, brown sugar and 1/2 cup of water, and cook over medium heat until the sugar has dissolved and the berries have released their juices, about 15-20 minutes. Let cool slightly, then remove 1 cup of the juice and set aside. 

Lightly grease a medium sized bowl with some vegetable oil, then line the bowl with the slices of bread, covering the bottom and the sides. Using a large spoon, ladle the berry mixture into the bread lined bowl, then top with the remaining slices of bread. Lay a flat plate on top with a heavy weight to squash the fruit down, and chill at least 24 hours. 

When ready to serve, place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and spoon the reserved juice over the top, garnishing with some sprigs of fresh mint. Serve cut into wedges, with a bowl of thick creme fraiche on the table. Heaven!

 

Hilltop Bocce and Canapé Day: The Last Supper

Invited to stay an extra day with our dear friends Cory and Richard at Hilltop, we had an impressive array of leftovers from our decadent lunch and dinners during the past week and decided to serve them all for our last supper together. However, there were some appetizers that we had not yet served, so enjoyed a leisurely afternoon by the pool, playing bocce, and indulging in Thai Shrimp Salad Appetizer Spoons, Smoked salmon Canapés, and Guy's homemade Roasted Tomato and Rosemary Focaccia filled with Ina's Tarragon Potato Salad. After a resounding victory for Richard and I at Bocce, we opened a lovely Côtes de Provence Rosé and gathered for a relaxed dinner together, looking forward to our next time together in the Autumn — braising season — and thankful for our friendship which is the ultimate food for the soul.

Playing Bocce is one of the highlights of visiting or dear friends Cory and Richard at Hilltop

Cory's Thai Shrimp and Cucumber Spoons

Garnished with cilantro and spiked with diced hot pepper,

the little spoon appetizers were delicious with a wee bit of zing

Salmon Canapés with whipped chive cream cheese and garnished 

with fresh dill, a grind of black pepper and sliced lemon

The 'Last Supper' at Hilltop with leftover highlights from our week — Rack of Lamb Chermoula, 

General Tso Chicken, Couscous, Fettucinne Shrimp Alfredo and Sinapore Noodle

Thai Shrimp Salad Appetizer Spoons

Makes 24

1/2 english cucumber

2 green onions

1 long red chilli

2 tbsp lime juice

2 tsp fish sauce

2 tsp sugar

1 lb cooked large shrimp 

2 tbsp roasted peanuts

2 tbsp fried onions

Cilantro leaves, for garnish 

Cut the cucumber into batons and remove the seeds, then chop the batons into a small dice and place in a non-metallic bowl. Thinly slice the green onions and add them to the bowl. Seed and finely chop the red chlli (to taste), then add it to the bowl with the cucumber and onion. Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved, then taste and adjust to your preference. Pour the dressing over the salad and stir to combine. Place a heaped teaspoon of the the cucumber mixture into each spoon and top with a shrimp. Sprinkle over some roasted peanut, crispy onion and garnish with a cilantro leaf.

Thai Noodle Salad with Sesame Peanut Sauce

Serves 6

Recipe courtesy of MacKenzie Smith

For the Sesame Peanut Sauce:

1/4 cup soy sauce

1/4 cup sweet chili sauce

3 tbsp sesame oil

1/4 cup smooth peanut butter, or more to taste

2 tbsp rice vinegar

1 tbsp hot chili oil

4 cloves garlic, minced

1 lime, juiced

For the Thai Noodle Salad:

1 lb linguini 

1 red bell pepper, finely chopped

1 cup shredded carrots, finely chopped

1 bunch cilantro, finely chopped

1/2 cup scallions, finely chopped

1/2 medium red onion, finely chopped

Begin by preparing your noodles al dente according to the directions on the box. When the noodles are done, strain and rinse them with cold water. Meanwhile, whisk together the soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy, then let it rest. Add the cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion. Pour the sauce on top and toss it all together until the noodles are coated. Serve immediately or place in the fridge until chilled.

Canada Day Highgate Agricultural Society Annual BBQ

 

Canada Day marks one of the main fundraising events each year supporting the Annual Highgate Fair with their annual BBQ. Marking their 170th year, the BBQ is enormously popular among locals and sells 400 tickets each year, including 2 tickets that our dear friends Cory and Richard purchased for us to attend the BBQ. With the purchase of a ticket, guests get 3 pieces of Burns' Broasted Chicken with all the fixings, including potatoes, coleslaw, bun & butter, finished off with a slice of fresh pie supplied by the Turnin United Church Women. Many people become members, supporting a longstanding tradition of community engagement stretching back to 1854. Membership is just $5.00 and is paid annually, enabling members to be an exhibitor in the Highgate Fair, and also allows members to vote for the annual Agricultural Service Diploma Award, and participate at the Society’s Annual General Meeting. I paid my $5 and am now a fully fledged member! 

Highgate District Agricultural Society Annual Canada Day BBQ Poster

My ticket for the Annual Canada Day BBQ 

Burns' Broasted Chicken, herb roasted potatoes, coleslaw and a bun with butter

Slice of Blueberry Pie from the Highgate Canada Day BBQ

Ma Gosnell baked a slew of the Turnin United Church Women pies for the Annual Canada Day BBQ

and then made sure every guest got a fresh piece of pie

hdas.weebly.com

Saturday Lunch: Poached Salmon & Potato Salad

 

Cold Poached Salmon cooked perfectly in a white wine, lemon and fresh herb broth served with homemade mayonnaise and Ina Garten's fabulous Dill Tarragon Potato Salad, is one our favourite summer lunches. My parents used to serve Poached Salmon when entertaining a large group of friends when we lived in Amersham in the early 70's. To my young mind and curious palate, it was an extravagant dish that captured my imagination. To this day, it still makes me smile. Serving it with mayonnaise and Ina Garten's iconic Dill and Tarragon Potato Salad with a lovely fresh green salad for our Saturday lunch at Hilltop was 'heaven on earth'. For dessert, we brought Summerhill Market's divinely decadent Butter Tarts loaded with pecans. Yum.

Ina Garten's Dill & Tarragon Potato Salad

Mayonnaise for the Poached Salmon

Saturday Lunch with Poached Salmon, Potato Salad and Green Salad

Butter Tarts from Summerhill Market

Tarragon Potato Salad
Serves 12
Recipe courtesy of Ina Garten

4 lb medium Yukon Gold potatoes
Maldon salt
2 cups good store-bought or homemade mayonnaise
1/4 cup freshly squeezed lemon juice
1/4 cup tarragon white wine vinegar
2 tsp freshly ground white pepper
6 tbsp chopped scallions, white and green parts
6 tbsp minced red onion
1/4 cup minced tarragon
1/4 cup minced fresh dill


Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes or leave the skins on if you prefer. Slice into 1/2-inch thick coins and place in a mixing bowl.

Meanwhile, combine the mayonnaise, lemon juice, white wine vinegar and two teaspoons of Maldon salt and white pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon and dill, and toss gently. Allow the salad to sit for at least 30 minutes for the flavours to develop. Garnish with a little extra dill before serving at room temperature.

Hilltop Saturday Asian Dinner: General Tso Chicken

 

Saturday evening cocktails and appetizers by the pool as Abigail keeps watch for wayward bunnies, we nibble on Richard's chunky homemade Guacamole and tortilla chips. With a special Asian dinner planned, Cory is busy in the kitchen preparing marinades and seasoning his brand new Lodge cast iron wok, ready to be christened for fragrant Butternut Squash with cumin, coriander and coconut milk and Chinese-inspired General Tso Chicken — the perfect combination of sweet, savoury, spicy and tangy crispy chicken morsels. A Chinese takeout favourite, it's Cory and Richard's favourite dish when going out for Chinese food, and inspiration for this evenings' main course served over fragrant Coconut Jasmine Rice, with stir-fried Bok Choy. Absolutely delicious!

Richard's homemade Guacamole with diced tomatoes and fresh squeezed lime juice

served poolside with Abigail

Fresh Bok Choy  

Stir Fried Bok Choy with oyster sauce

Wok-fried Butternut Squash with cumin, coriander and coconut milk

cooked in Cory's spiffy new Lodge cast iron wok

Butternut Squash garnished with fresh cilantro, peanuts and sliced limes

General Tso Chicken

General Tso Chicken garnished with chopped cilantro

Coconut Jasmin Rice garnished with fresh chopped cilantro

Cory's Sumptuous Saturday Night Asian Dinner

General Tso Chicken

Serves 4

Recipe courtesy of Recipe Tin Eats

Chicken Marinade:

3 tbsp soy sauce, light or all-purpose but not dark

1 tbsp hoisin sauce

1 tbsp rice vinegar 

2 tsp chilli paste, or Sambal Oelak

1 tsp sesame oil

3 tbsp brown sugar

1 tbsp cornstarch

3/4 cup chicken stock, low sodium

Chicken:

1 1/2 lb chicken thighs, boneless skinless, cut into 1" pieces 

1 tsp ginger, finely grated

1 tsp garlic, finely grated

1 cup cornstarch

1-4 cups oil, for frying, such as peanut, vegetable or canola

Stir Fry Sauce:

2 tbsp oil, such as peanut, vegetable or canola

2 tsp ginger, finely chopped or microplane

2 cloves garlic, finely chopped or microplane

1/2 tsp red pepper flakes 

Garnishes:

Finely sliced green onion

Sesame seeds

Mix the soy, hoisin, vinegar, chilli and sesame oil to make the marinade/sauce. Take out 2 tablespoons and mix with the chicken. Add the ginger and garlic to the chicken, mix, then marinate for 30 minutes.

Add cornflour into the chicken and toss to coat, ensuring the pieces are separated so they get fully coated. Tip into a colander and shake to remove excess cornflour, or grab handfuls, shake so cornflour falls through your fingers.

To the remaining marinade/sauce, add sugar and cornflour. Mix, then add the chicken stock and mix. Heat 4/5" oil in a deep skillet or large pot to 390°F. Cook the chicken 3 minutes, turning halfway, until golden and crispy. Drain on a paper towel lined plate.

Discard oil, wipe skillet and return to heat, or use another large skillet, then heat oil over medium heat. Add garlic, ginger, chilli flakes, and sauté 30 seconds until the garlic is light golden. Add the remaining sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Add the chicken and toss to coat quickly — the quicker you are, the crispier the chicken stays. Transfer to a serving plate, garnish and serve immediately with your rice of choice.

Sunday Night Family Dinner at Hilltop: A Celebration

 

A wonderful Sunday night dinner with Cory's lovely Mom and Dad is always a high point of our visit. As a special treat, my husband prepared home-made Focaccia made with a sourdough starter he has been cultivating for months which he has christened 'Fred'. Making the dough and stretching it in preparation for making the Focaccia took 2 days, but once smothered with olive oil, dotted with sliced tomatoes, olives and homegrown rosemary and then popped in the oven, the Focaccia was presented — hot, squishy and absolutely delicious. Served with mortadella, prosciutto, cheeses, paté, along with the signature cocktail of the evening, Manhattans, the evening was off to a grand start. 

Earlier in the day, I prepared Farro Salad with eggplant, red pepper, tomatoes and yellow onions garnished with crumbled feta, fresh thyme and spring onion. Using Umbrian Farro which I brought back from Italy, the vegetables are diced, tossed with olive oil, then roasted for 40 minutes until lovely and soft. Allowed to cool slightly, they are mixed with the cooked farro then mixed with a vinaigrette, then served ambient garnished with crumbled feta or goat cheese, and fresh thyme. 

The first course was chilled Pea and Mint Soup, followed by Lamb Chermoula and sliced zucchini which were grilled on the BBQ and served with homemade Tzatziki and Farro Salad with Grilled Vegetables. For dessert, my annual Summer Pudding. Chilled overnight, it's often tricky to upturn the pudding from the bowl for the final presentation. However, Cory came to my rescue with a hair dryer and proceeded to warm the bowl to coax the pudding from its stronghold, and voilà — the pudding released. Served with crème fraîche, Summer Pudding is one of the ultimate desserts and a delicious end to a perfect evening.

Guy's hand-made Sourdough Focaccia with tomatoes, olives and 

rosemary from our garden as a special appetizer

Sliced Mortadella and Prosciutto with Triple Cream Brie, Oka Cheese and Duck Paté

served with Guy's Focaccia

Farro Salad with Grilled Eggplant, Red Pepper, Tomatoes and Onion

garnished with crumbled feta, fresh thyme and spring onion

Lamb Chermoula garnished with fresh thyme for our garden

Grilled Zucchini

Chilled Pea and Mint Soup garnished with chopped chives from our garden 

and some pepper, was our first course

The main course was Grilled Lamb Chermoula with homemade Tzatziki, 

Farro Salad with Grilled Eggplant, Red Pepper, Tomatoes and Onion and Grilled Zucchini

Cory assisting me with a hairdryer to try and coax my chilled Summer Pudding

from the bowl  — you can't make this stuff up!

My Annual Summer Pudding topped with extra jus and garnished 

with fresh mint picked from our garden

Summer Pudding with Crème Fraîche and a sprig of mint

Lamb Chermoula

Serves 6

1 tbsp ground cinnamon 

2 tbsp coriander seeds

2 tbsp cumin seeds

2 tsp ground cloves

4 tbsp paprika

1 tsp cayenne

6 tbsp olive oil

2 tbsp finely chopped garlic

salt and pepper, to taste

2 8-rib rack of lamb

3 cups chopped cilantro

Using a heavy knife, cut the racks of lamb into single chops and set aside. Add each of the spices in a food processor and grind 2-3 minutes. In a large bowl, stir together the chopped garlic and olive oil, then add the lamb and toss to coat. Season with salt and freshly ground black pepper, then add the spice mixture. Toss it all together to ensure the lamb is thoroughly coated with all the spices, then add the cilantro, and give it all a final toss to coat. Cover the bowl with cling film and chill at least 2 hours or even overnight, or toss it all in a big plastic baggie which makes storing it in the fridge very easy. When ready, place the lamb on a hot outdoor grill and cook until the chops are grilled evenly on both sides. Serve on a big platter and a bowl of tzatziki on the side.

Summer Pudding

Serves 12

1 lb strawberries

1 lb raspberries

1 lb blueberries

1 lb blackberries

1 package frozen mixed berries

1 cup light brown sugar

1 loaf white bread

1/2 cup framboise

2 cups crème fraîche and fresh mint, for garnish

Remove the crusts from the bread. Wash and trim all the fresh berries, and add them to a large saucepan with the frozen berries, framboise, brown sugar and 1/2 cup of water, and cook over medium heat until the sugar has dissolved and the berries have released their juices, about 15-20 minutes. Let cool slightly, then remove 1 cup of the juice and set aside.

Lightly grease a medium sized bowl with some vegetable oil, then line the bowl with the slices of bread, covering the bottom and the sides. Using a large spoon, ladle the berry mixture into the bread lined bowl, then top with the remaining slices of bread. Lay a flat plate on top with a heavy weight to squash the fruit down, and chill 12-24 hours.

When ready to serve, place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and spoon the reserved juice over the top, garnishing with some sprigs of fresh mint. Serve cut into wedges, with a bowl of thick crème fraîche on the table. Heaven!

Hilltop Sunday Lunch: Roast Chicken & Couscous

 

A glorious sunny Sunday was the perfect time to wander around the garden admiring hydrangea's in their full glory as well as the impressive vegetable and herb garden. In the kitchen, Cory and Richard are preparing yet another outstanding lunch featuring two delicious recipes by Ina Garten — Roast Lemon Chicken and her fabulous Curried Couscous. With some bottles of Côtes de Provence Rosé chilling in the fridge, we all gathered at the dining room table for another outstanding meal — #6 of our Hilltop culinary journey. 

Hydrangeas in all their glory at Hilltop

The beautiful vegetable garden with tomatoes, daikon, radishes, potatoes

lettuces and and fresh herbs

Ina's sensational Curried Couscous

Ina Garten Roast Lemon Chicken with 9 cloves of garlic

Sliced Warm Baguette served with salted butter

Chilled Mimi Côtes de Provence Rosé

Lovely Roast Chicken Sunday Lunch

The Barefoot Contessa Cookbook features Ina Garten's Curried Couscous

Curried Couscous
Serves 6

Recipe courtesy of Ina Garten

1 1/2 cups couscous
1 tbsp unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants, raisins or cranberries
1/4 cup blanched, sliced almonds
2 scallions, white and green parts, thinly sliced
1/4 cup small-diced red onion


Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Ina's 'How Easy Is That?' cookbook features her Lemon Roast Chicken

with 9 cloves of garlic

Lemon Chicken Breasts

Serves 4

Recipe courtesy of Ina Garten

1/4 cup good olive oil

3 tbsp minced garlic, about 9 cloves

1/3 cup dry white wine

1 tbsp grated lemon zest, about 2 lemons

2 tbsp freshly squeezed lemon juice

1 1/2 tsp dried oregano

1 tsp minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on, about 6 to 8 ounces each

1 lemon

Preheat the oven to 400°F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.