The Gleaner
Arts & LifeArts & Life

Berry Season is here!

Strawberry Bacon Pizza

1 ball pizza dough
½ cup strawberry jam
¼ cup balsamic vinegar*
1 teaspoon sriracha chili sauce or to taste (even if you don’t like heat, just a little adds a lot of flavour)
1 cup cooked chicken breast
½ cup cooked bacon pieces
½ cup thin sliced onion (I love red onion for this, but any will work)
Shredded mozzarella cheese
½ cup sliced Quebec strawberries
1. Preheat your oven to 450 F.
2. Boil balsamic vinegar in a small saucepan until reduced by half. It will be thick and syrupy. Stir in the strawberry jam and sriracha. Set aside (make extra, it’s delicious!). *if you have a jarred balsamic glaze, skip the reducing and just heat and add jam and sriracha.
3. Roll out or stretch your pizza dough into the size and shape of your pan. If it’s not cooperating, let it sit for a couple minutes and try again. Sprinkle pan with cornstarch and lay your dough on the pan. Finish stretching it to the size of your pan with your fingertips.
4. Spread your strawberry balsamic sauce onto the pizza dough. Sprinkle on most of your cheese, then your toppings, spreading evenly. Finish with remaining mozzarella.
5. Bake for 10 minutes, or until crust is golden brown and the cheese is melted, watching carefully.
6. Sprinkle fresh chopped basil on top if desired. Also delicious with all the ingredients in a wrap or panini.

Becky Vine


Fresh Raspberry Cake

½ cup butter
¾ cup honey
2 eggs, well beaten
2 cups unbleached flour
¼ teaspoon salt
2 teaspoons baking powder
2 tablespoons milk or cream
1 cup fresh raspberries
Preheat oven to 350 F and grease and flour an 8-inch square pan.
Cream butter and honey. Add eggs and mix until light and fluffy. Sift together the dry ingredients and add to creamed mixture, alternating with milk. Fold in berries.
Bake in prepared pan for 40-50 minutes. Serve with whipped cream or ice cream.

Shirley McNaughton, 
originally from Sheryl Morningstar


Fruit “Custard” Pie

This is a family favourite, especially the red currant pie. It was nicknamed zit pie or pimple pie (ask my brothers).
Pastry-lined pie pan/plate
2 eggs
2 tablespoons water
1 ½ cups sugar
2 tablespoons flour
2 cups fruit (rhubarb, apples, blueberries, stemmed red currants or whatever)
1. Preheat the oven to 375 F.
2. In a bowl, beat together the eggs, water, flour, and sugar.
3. Fold in the fruit.
4. Pour into the pastry shell.
5. Place in the oven. After 10 minutes, lower the temperature to 325˚F. Bake for another 40 minutes or until “set” and an inserted knife comes out clean.
Note: Rhubarb pie will be less tart if you place the cut-up rhubarb in a bowl and cover it with boiling water. Let sit for five minutes, drain and use. Strangely enough, the water drained off is an excellent cleaner and stain remover (oxalic acid in the rhubarb).

Ellen Bulow



Strawberry Salsa 
and Lemon Curd Fool

A fool is a classic British dessert that traditionally consists of blending a fruit puree with a custard. In this delicious and not-so-traditional take on this no-bake dessert I layer a bright lemon curd and strawberry salsa with fresh whipped cream for a modern twist.
Ingredients: Lemon curd
6 egg yolks
½ cup lemon juice (120 ml)
Zest of 1 lemon
1 cup sugar (225 g)
½ cup unsalted butter (115 g)
Pinch of salt
Method: Lemon curd
Whisk together the egg yolks, lemon juice, lemon zest, sugar, and pinch of salt in a large metal bowl. Place bowl over a pot of gently simmering water. Stir constantly until the curd begins to thicken, approximately 10 minutes. Add the butter and keep stirring until the butter is completely melted and the curd is quite thick, resembling a smooth pudding. Strain if any lumps. Transfer to a container and cover with plastic wrap directly touching the surface of the curd to avoid a skin developing. Refrigerate until cool. May be made a few days ahead.

Ingredients: Strawberry Salsa
1½ cups diced strawberries (200 g)
1 cup raspberries (125 g)
½ cup brown sugar (55 g)
Jalapeno pepper, finely chopped (as much/little as you like)
1 tablespoon lemon juice
1 tablespoon Tequila (optional)
Zest of half a lemon
Method: Strawberry Salsa
Combine all ingredients in bowl and let macerate until the sugar has dissolved (about an hour). Can be prepared a day ahead.
Ingredients: Assembly
¼ cup toasted slivered almonds (20 g)
1½ cups chipping cream (350 ml), whipped to soft peaks
Zest of half a lemon

Method: Assembly
Set aside a half-cup of whipped cream for topping. Fold the lemon curd and zest into the balance of the whipped cream. Spoon a few tablespoons into each glass. Top with a few tablespoons of salsa. Repeat until glasses are full. Top with whipped cream and almonds.

Deanna Lucas


Strawberry Pie
1 prepared graham wafer pie crust
1 ½ cups water
2 tablespoons corn starchw
⅔ cups white sugar
1 small package strawberry jello
2 cups fresh strawberries
Combine water, sugar and cornstarch heat until thick. Stir in jello.
Fill pie crust with sliced berries. Pour sauce over berries and chill for one hour or more. Serve with ice cream or whipped cream. Enjoy!

Kathleen MacDonald

Latest stories

Many talents grace the CVR stage

The Gleaner

This and That in Town April 3, 2024

The Gleaner

From The Gleaner Archives April 3, 2024

The Gleaner

Leave a comment

* By using this form you agree with the storage and handling of your data by this website.

Follow by Email