Enjoy the taste of local all summer

Enjoy the great outdoors with these recipes from Foodland Ontario starring our own local ingredients at their best!

Planked Brie with Blueberry Chutney

Serve this barbecued Brie either as an appetizer or dessert. The taste combination is irresistible!

Be sure to soak the cedar plank at least two hours before using on the barbecue.

Tip: If time is tight, simply prepare chutney in advance and serve with goat’s cheese and sliced baguette
Blueberry Chutney:
3 tbsp (45 mL) packed brown sugar
2 tbsp (25 mL) finely diced shallots or onion
2 tbsp (25 mL) cider vinegar
1½ tsp (7 mL) finely grated fresh gingerroot
3 whole cloves
1 cup (250 mL) blueberries, washed

Cheese:
1 round (4 inch/ 10 cm) Brie cheese

Sliced baguette or crackers

Chutney: In a small saucepan, combine sugar, shallots, vinegar, ginger and cloves. Bring to simmer over medium heat, stirring until reduced and syrup, 1 to 2 minutes. Discard cloves. Stir in blueberries. Transfer to glass bowl or jar, cover and refrigerate until ready to use for up to a day.

Cheese: Place soaked cedar plank on preheated grill over medium-high heat. Cover and grill until plank starts to smoke and crackle, turning once, 2 to 4 minutes. Place cheese on plank, close lid and reduce heat to medium-low. Grill for 5 minutes or until just deep golden brown. Top with half of the blueberry chutney; close lid and grill until golden and a little puffy, 1 to 2 minutes.

To Serve: Carefully remove plank with cheese from grill. Let cool 1 to 2 minutes. Place planked cheese on platter. Serve with remaining blueberry chutney and baguette on the side. Makes four servings.

Grilled Flank Steak with Corn and Tomato Salad

This barbecued steak salad is an all-Canadian winner with just-picked tomatoes and corn – yum!

1 flank steak (1 lb/ 500 g)

Marinade:
3 tbsp (45 mL) red wine vinegar
2 tbsp (25 mL) each, soy sauce and dark sesame oil
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) finely grated fresh gingerroot
1 tbsp (15 mL) hot Asian chili sauce (or to taste)
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) fresh chopped coriander or mint

Salad:
2 cobs of corn, husked
1 cup (250 mL) cherry tomatoes, halved
6 cups (1.5 L) baby greens
1/4 cup (50 mL) chopped red onion
salt

Using tip of sharp knife, score steak in crisscross pattern on both sides, about every 1 inch (2.5 cm). Place in large re-sealable plastic bag. In measuring cup, whisk together 2 tbsp (25 mL) of the vinegar, soy sauce, sesame oil, sugar, ginger and hot chili sauce. Pour 1/2 cup (125 mL) of the marinade over steak, turning to coat. Refrigerate for at least a few hours but preferably overnight, turning occasionally. To remaining marinade, whisk in remaining 1 tbsp (15 mL) of the vinegar, olive oil and coriander to make dressing; cover and refrigerate.

Place steak on greased grill over medium-high heat. Grill covered turning once, for 4 to 5 minutes per side, for medium-rare or until desired doneness. Place corn on grill during last 4 minutes of grilling steak, turning occasionally until all sides are nicely charred. Remove corn and steak to cutting board. Let steak stand 10 minutes before slicing. Thinly slice steak against the grain into strips.

Meanwhile, using sharp knife, remove kernels from corn cobs. In large serving bowl, combine corn, tomatoes, greens and onion. Add steak to bowl. Drizzle with dressing, toss and add salt to taste. Makes four servings.

Baked Berry and Maple Syrup Pancake

Make the most of luscious summer berries either as a brunch or dessert with this divine oven-baked pancake. Simple to make, it looks and tastes heavenly!

4 tsp (20 mL) butter
3/4 cup (175 ml) milk
3 eggs
1½ tsp (7 mL) pure vanilla
3/4 cup (175 ml) all- purpose flour
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) salt
2 cups (500 mL)berries such as raspberries, strawberries, blueberries
1 cup (250 mL) whipping cream
maple syrup

Preheat oven to 400°F ( 200°C). Spray 10-inch (25 cm) pie plate with baking spray and melt butter in pie plate, tilting pan to cover base with butter.

In medium bowl whisk together milk, eggs, and 1 tsp (5 mL) vanilla. Whisk in flour, sugar, and salt as smoothly as possible, a few lumps are fine. Stir in half of the berries.

Pour batter into pie plate making sure berries are evenly distributed. Bake in preheated oven until sides are puffy and a deep golden brown, 23 to 25 minutes.

Meanwhile, using electric mixer, beat whipping cream in deep bowl until stiff peaks form. Fold in remaining vanilla. Remove pancake from oven. Because the pancake falls quickly, immediately slice into four to six wedges with sharp knife. Plate each slice and serve with berries, a dollop of whipped cream and a generous drizzle of maple syrup. Enjoy!

 

Jan Main is an author, cooking instructor and caterer  –  janmainskitchen@yahoo.ca

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