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UN F S S T S N E E T I M E LE V E V E NT
The poor man’s blueberry is how I would have referred to saskatoon berries not too many years ago. I think because of its remarkable resemblance to said berry, but with a texture and flavour that is not like blueberry. Saskatoons are actually closely related to the apple – now knowing this, the texture and flavour make sense to me. This is a fruit that likes to be cooked and freezes well. In fact, sometimes frozen fruits or berries are better than fresh, as the freezing process will help to soften the flesh and makes them juicier.
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saskatoon berry power shake This is a fantastic, nutrient rich, start to the day or post-workout. I use a whey-based protein isolate that is great for building muscle mass. Ladies may want to find a soy-based protein powder as soy is great for feminine metabolism. In a blender put 1/2 c. frozen saskatoon berries, 1/2 a green banana, 1 c. unsweetened almond or soy milk, 1 T. maple syrup and a scoop of protein powder. Blend until smooth and frothy, about 3 minutes. Serves 1.
saskatoon and juniper relish on warmed brie
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This relish can be used on just about anything. I’m a sucker for the richness of brie, but I don’t like it if it’s been over-heated and becomes an oily mess. So, what I do is simply have my brie at room temperature and spoon the freshly made relish over top and give it time to warm the cheese. In a saucepan over high heat, put 2 T. butter and 1 leek, thinly sliced, sauté for a minute or so, then add 1 c. saskatoon berries, 1/4 c. cider vinegar, 1/2 c. brown sugar, 1 t. ground dry juniper berry, 1 t. ground black pepper and salt to taste. Bring to a rolling boil and cook for 4 minutes before removing from the heat. Place the brie on a plate and spoon the hot relish over top and let stand for about 5 minutes before cutting into the brie. Serve with crackers or sliced baguette – cucumber rounds are also wonderful, especially in the summer. Serves 2 to 8.
saskatoon berry gazpacho I have always loved gazpacho – so refreshing and satisfying when done right. Some can be nothing more than a savoury slushy – blahh. In a food processor or blender put 1 c. fresh saskatoons, 2 c. diced watermelon, 2 roma tomatoes, diced, 2 garlic cloves, crushed, 1/4 c. olive oil, hot sauce and salt to taste. Purée until smooth and thick, about 3 minutes. While this is going on, finely chop a handful of arugula and 6 or so chives. Spoon the gazpacho into bowls and garnish the top with the chopped greens.
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The Flavour of Calgary's Food Scene - Summer in the City Palate