This recipe first appeared on my blog in 2012. My dad's favourite, they've been in regular rotation in my house ever since and they are divine.Read More
I was invited to Domaine de Grand Pré winery earlier this summer to photograph a small, intimate dinner at the winery's stunning new harvest table. Located smack dab in the vineyard, the idea for the table came to life after a huge old tree on the property was felled last autumn.
With Nova Scotia oysters and Grand Pré's Champlain Brut sparkling to start, followed by a selection of Grand Pré wines paired with a sumptuous, multi-course meal by Chef Jason Lynch and his team - including house-cured charcuterie, homemade cavatelli, Nova Scotia game, seafood and more - it was an evening, and spectacular sunset, not soon forgotten.
We hand-picked Nova Scotia wild blueberries and I made Eton mess for the first time last week.
They're so tiny. So juicy. So flavourful.
Sorry highbush beauties.
I adore you but my heart belongs to these exquisite little darlings.
HOW TO MAKE WILD BLUEBERRY-STAR ANISE ETON MESS WITH TANGERINE CURD
- SIMMER 1 cup of blueberries with 3 tbsp of sugar and 2 star anise pods until thick - about 15 minutes.
- MAKE my 6-Minute Microwave Lemon Curd but substitute 3 tangerines for the lemons.
- WHISK a small batch of unsweetened whipped cream.
- OPEN a package of pre-made meringues.
- CRUMBLE a meringue, dollop on some whipped cream, topped with blueberries and curd.
Gorgeous blue ceramic plate handmade by Kelsey Watson in Inverness, Cape Breton. Please visit Kelsey's Instagram page for more information - www.instagram.com/potsbykw
I made this strawberry rhubarb ice cream with strawberries and rhubarb that I got last week at The Alderney Market in Dartmouth, using this recipe from the Fine Cooking website and it turns out that it's the best ice cream I've ever made!! It was so creamy and scoopable with nary an ice crystal in sight.
Sasha's baking is 100% gluten-free, dairy free and refined sugar-free.
It's also 100% delicious.
I know because I ate three pieces of cake and the strawberry tart in the photo above.