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Grandma Green’s Summer Fruit Pie

Of all of the food fuelled memories I have, making this pie always takes me to summer days on the Island and my Grandparents’ place. They lived on the same piece of property for 60 years, a sloping 5 acres that trickled into Fuller Lake, and for the last 10 years that they were alive, we made a habit of spending as many of the few holidays I could squeeze out hanging out with them and the kids by the lake, spending time together and cooking a few dinners a year there. It seemed that for a number of years we were always there in early August, and berries were always in abundance.

The first time my grandmother made this pie I was blown away by its simplicity and clean flavour, which comes from really fresh ripe fruit, left to speak for itself for the most part. I have since shared this recipe with any who have been over for a summer barbecue at my place, and had it for my birthday cake last year! You can use any fruit, just match the flavour of the gelatin powder to the fruit in hand, and cut larger fruits into bite sized pieces before assembly. Peaches will need to be blanched first to remove the skins, but fresh berries should just be washed gently to preserve their integrity.


1 prebaked tart or pie shell ( I like to use sweet dough, recipe follows)
2 lb fresh strawberries, raspberries, blackberries, or peaches (enough to fill pie shell)
1 package fruit flavoured gelatin powder (same flavour as the fruit being used)
1 cup boiling water
2 cups whipping cream
1/4 cup sugar

Prebake the tart shell until fully cooked and golden. Set aside until cooled
Wash fruit and de-stem if necessary. In the case of peaches, blanch to remove skins, and slice into bite size pieces. Strawberries are best hulled and halved or quartered if large, leave raspberries or blackberries whole. You can use a combination of berries if you like, there are no rules when it comes to the possibilities here.
Boil water and add 1 cup to the package of gelatin powder. (this is half the amount of water called for on the package, which is exactly what we want for this) Allow to cool to room temperature
Toss fruit in the cooled gelatin and fill pie shell.
Pour any remaining gelatin over top.

Place in the fridge to chill
Once cold and the filling has set, whip cream with sugar and spread over top of pie. return to fridge and allow to chill thoroughly before serving.

I guarantee the freshness and light flavour will soon become one of your favourite easy family summer recipes. It sure has for us, and always takes us back to summer days on the lake.

Sweet Pastry (123 dough)

The name implies simplicity, but has more to do with the ratio of sugar, butter, and flour by weight. I like using sweet dough for two reasons: ease of use, as it is less prone to shrinkage, and taste, especially with fillings that are not overly sweet. This makes enough for 2 pie shells or about 18 individual tart shells

270 g flour (9oz)
90 g sugar (3 oz)
180 g butter, cut into small pieces (6 oz)
2 ml salt (1/2 tsp
1 egg
5 ml vanilla extract (1 tsp)

Combine flour, sugar, and salt
Add butter and work in until mealy
Beat egg with vanilla and add to flour mixture
Knead lightly until combined
Divide into two halves and pat each into a thick disc
Wrap and refrigerate for at least 1/2 hour


To make a pre-baked shell:

Roll out and line a pie or tart shell
Dock and trim edges
Chill until cold
Line with parchment paper and weigh down with rice or dry beans
Bake in a 350 F oven for 30 minutes, or until golden brown around edges
Remove parchment and weights and return to oven for 5 minutes to colour centre lightly
Cool to room temperature
Use as directed in recipe

First pie of the season!

Last weekend brought the first pie of the season! I also barbecued twice which will bring a couple of stories and a few recipes in the next few days, but for now, enjoy the pie.
Needless to say, it was delicious!

Goat cheese pâté

A nice savoury spread for bread or crackers, this can be made in about 5 minutes.

8 oz fresh soft goat cheese
2 tbsp finely diced kalamata olives
2 tbsp sundried tomatoes, finely diced
2 tbsp chopped herbs

Cream together goat cheese with olives and sundried tomatoes
Roll into a log and coat with pepper and chopped herbs
Allow to set in the refrigerator for at least an hour
Serve with fresh bread or crackers

Roasted Nicola Valley Venison Loin

We are fortunate to have great fallow deer from the Nicola Valley readily available. It is tender and sweet, and a great winter meal with gnocchi and roasted vegetables


1 cup vegetable oil
1/2 tsp peppercorns
1/2 tsp fennel seed
1/2 tsp mustard seed
1 tsp juniper berries
1/2 tsp coriander seed
1 sprig rosemary
1 sprig thyme
1 clove garlic, sliced

Combine all ingredients and set asideWatch Full Movie Online Streaming Online and Download

2 lb venison loin, boneless
Coarse sea salt

Trim venison loin of all silverskin and sinew and place in a container (a large freezer bag works well). Cover with the marinade and refrigerate for at least 2 days

Remove venison from marinade and allow to come up to room temperature

Season well and sear on all sides in a sauté pan over high heat
Transfer to a wire rack and roast in a hot oven 450 F until medium rare (registers 125 F on a meat thermometer)
Remove from oven an rest for at least 10 minutes before serving
Slice into thin slices across the grain and serve with gnocchi and rosemary sherry reduction