We are visiting family of a dear friend in Ontario, Canada, up by Stoney Lake to be exact. How lucky we were to find quite a few farm stands! Here is a shot of the summer fruit that is from this area: raspberries, peaches, sour and sweet cherries, yellow plums, currant and blueberries.
I made a delicious dessert using the currants and berries. The currants are a beautiful color!
They are small in size - and you have to separate them from the little stems that they grow on - but it is all worth the work.
Here is the recipe:
1 pint fresh red currants
1/2 cup water
1/2 cup sugar
Bring these to a boil for one minute. Remove from the heat and add blueberries and raspberries.
Lacy Oatmeal Cookies:
4 oz trans-free margarine
3/4 cup sugar
3/4 cup brown sugar
1 cup all purpose flour
1-1/2 cups rolled oats
1 tsp baking soda
1/2 tsp ground cinnamon
Cream the margarine and sugar together until fluffy. Add the egg and cream until smooth. Fold in the rest of the ingredients, scraping the bowl and mix until smooth. Bake in spoonfuls on an oiled piece of aluminum foil on a pan in a preheated 350 oven for 12 minutes. They will run very flat and be "lacy" in appearance.
Serve the Lacy Oatmeal Cookies on top of the berry compote.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.