Bonne Maman Preserves

Sep 2, 2019

Here’s a traditional product, with very little spin – Bonne Maman Preserves, luxuriously fruity, made the French way, which we infer to signify good eats!

F.Y.I., preserves are chunkier than jam or jelly and so have a flavour and texture advantage – as a delectable spread or an essential ingredient in classic recipes.

Bonne Maman’s brand name translates to “grandmother” evoking the old world methods, steeped in tradition and T.L.C. No high fructose corn syrup or artificial colours or preservatives are used, so nothing gets in the way of the fruit.

This month, we’re featuring Bonne Maman Strawberry and Mango Peach Preserves.

Raspberry Pineapple Punch

Aug 20, 2019

Combine these simple ingredients in a pitcher and you have a delicious and refreshing punch for summer parties.

Ingredients

2 litre bottle ginger ale
1 quart pineapple juice
6 scoops raspberry sherbet
Fresh raspberries, for garnish
Fresh pineapple, for garnish
Fresh starfruit, sliced, for garnish

Directions

Add all ingredients to a large pitcher, stir, and serve immediately.
Note: Add water and ice, if desired, to make less sweet.

Blueberry Vanilla Custard Tarts

Aug 20, 2019


These mini blueberry tarts are made with a homemade crust, filled with a creamy, vanilla custard and are bursting with fresh blueberry flavor!

Makes: 8 servings

Pastry:

– 2 cups all-purpose flour
– 8 oz cold unsalted butter, chopped
– ¾ cup icing sugar
– 1 egg yolk, beaten lightly
– 1 teaspoon vanilla extract

Vanilla Custard:

– 2 cups milk
– 1 vanilla bean
– 3 eggs
– ½ cup caster sugar
– ¼ cup corn starch
– 1 teaspoon butter

Additional ingredients:

3 cups fresh ripe blueberries, washed and dried
Icing sugar, for dusting

Making the pastry:

  1. Preheat the oven to 360°F.
  2. Sift flour into a large bowl and gently mix in the butter with your fingers until the mixture is crumbly. Stir in the sugar and the egg yolk with the vanilla extract until the ingredients come together.
  3. Knead the dough lightly, wrap in plastic and refrigerate for fifteen minutes.
  4. Grease 8 individual 3-inch diameter tartlet tins.
  5. Roll pastry on a lightly flowered surface, or between sheets of baking paper, until the pastry is around 3mm (about 1/8th inch) in thickness and use to line the 8 tartlet tins. Prick the bottom of the pastry in each tin with a fork so that the crust won’t rise. Refrigerate for 30 minutes.
  6. Bake for approx. 20 minutes or until golden brown.

Making the vanilla custard:

  1. Add the milk to a medium saucepan. Split the vanilla bean in half lengthways and scrape the seeds into the pan. Gently heat.
  2. In a bowl, whisk the eggs, sugar, and corn starch until combined.
  3. Add the egg mixture to the milk. Stir it over low heat until the mixture boils and thickens. Add the butter.
  4. Transfer the custard to a medium bowl and cover the surface with a plastic wrap to avoid forming a thick layer on top.
  5. Refrigerate for at least one hour.

To assemble and serve:

When the mixture has cooled, spoon a level amount of the custard into each cooked pastry tart.

Tightly pack blueberries on top of the custard on each tart, dust with icing sugar and serve.