A Peach of a Day

Every once in a while a day comes along that's pretty much the way we wish all our days could be! Today was one of those.
First, we made peach freezer jam -determining that this is so easy, that we believe it is the key to world peace and life everlasting. We should all be jammin' together!

Step one...get fresh peaches. Slice. Dice. Add sugar and pectin. Done.





Step two. Ladle into containers.



















Step three. Take a picture. Put in freezer.

There! That was so easy, that we're going for a drive along the Quebec side of the Ottawa River, and hanging a left at Black River Rd/ Chemin Riviere Noire. This is a great river, rich with the history of logging and the founding of this area as Her Majesty's (Victoria's ) official Tree Prospectors came looking for tall timbers to fell for her fleet of ships
with which she hoped to conquer the world.

Some of those gentle fellers of trees may have seen this scene...goose, goose,cow. Which was one of the first Chinese Canadian foods on offer back in 1828.

Then, this being the perfect day it was, it was time to return home and
still hyped on peaches make some Peach Cobbler for dessert
(because it seems we had a bunch of fuzzy orbs still sitting there on the table that either needed to be dealt with or thrown out).So...cobbler it is.

Serve warm with vanilla ice cream. Say "Ohmm."

A Trifle Little Thing

About a week ago I came across an article on rustic summer desserts on www.cbc.ca and the author chatted merrily away about Trifle and all the variations -should one use Lady Fingers, Sponge Cake, or Pound Cake? Real whipped cream or spray can stuff? Fresh or frozen fruit? Cointreau or rum or Grand Marnier?
So many decisions!
I pondered about all of this for awhile, 'til it drove me crazy. And then I made my own version, which is quietly waiting in the cool darkness of the fridge for me and 12 other people we are having dinner with to taste its boozy, fruity, creamy lushness. Just a trifle summer food fling.
But, I digress. So, this gathering of the senses stars the following:

Spongecake, liberally doused with amber rum.
Wild blueberries.
Plump, just picked raspberries.
Gorgeous, juicy Ontario peaches.
Beautiful red and tender plums.

All chopped up nice and politely.

Then the layers begin.
Rum and sponge.
Fruit mix.
Creme Anglaise -kind of a looser version of Devon Cream. Extraordinarily yummy.
Chantilly Cream, which is another name for whipped cream, with real vanilla.
Then repeat two more times until your trifle pedestal bowl is full.


To finish, top with pretty little flowers from the garden, garnish with some fresh mint, a touch of grated nutmeg, and voila! Dessert fit for friends, family and fotos.