Watermelon and Mint Granita

Granitas sound like they may be fancy, but in reality, all a granita is is a homemade slush. It’s a refreshing option for a summer dessert — the icy treat will cool you down on a hot summer day, but it’s lighter than ice cream or frozen yogurt. We like just eating granita out of a bowl with a spoon like a sorbet or serving them in a cocktail glass with a little bit of vodka or gin as a cool summer cocktail.

Watermelon is a classic granita flavour because the melon is so full of liquid that you don’t have to add any extra water or juice to make a slush. All you have to do is puree it, pour it into a pan, and freeze it. You’ll need to scrape it up with a fork as it’s freezing so you don’t end up with a big watermelon ice cube, but other than that, this cool treat requires very little work. Which is exactly how we like it in the summertime. Read More

Saskatoon Peroghies

If you live on the prairies, chances are you’ve had saskatoons in something – pie or jam, probably, and maybe even in sweet peroghies. Saskatoons (the city was named for them) are hardy shrub berries, less juicy but similar in look, shape, colour and flavour to a blueberry, with more pulp and slightly thicker skins. Botanically, saskatoons are in the same family as roses and apples; the wee purple ones come into season sometime around August, and if you don’t have a secret picking spot, keep an eye out for them next time you’re out on a hike or at the dog park. Some local grocery stores sell them frozen, too.

There is perhaps no dish more prairie-influenced than peroghies stuffed with saskatoons. Eat them for dessert, boiled and then cooked until golden and crisp in a hot pan with butter, topped with sour cream, crème fraîche or vanilla yogurt. They’re also delicious for breakfast or brunch.

Saskatoon Peroghies
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Dough
  1. 3 cups all-purpose flour
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. salt
  4. 3/4 cup milk
  5. 2 Tbsp. butter, melted, or oil
  6. 1 large egg
  7. 1/3 cup water
Filling
  1. 2/3 cup sugar
  2. 1 Tbsp. all-purpose flour
  3. 2 cups fresh or frozen saskatoon berries
  4. butter, for cooking
  5. sour cream or crème fraîche, for serving
Instructions
  1. In a large bowl, stir together the flour, baking powder and salt. In a small bowl stir together the milk, butter and egg; add the water about a third at a time, until you have soft, slightly sticky dough. Knead it about 10 times, then cover with a towel and let rest on the countertop for 20 minutes.
  2. To make the filling, stir together the sugar and flour; shake over the saskatoons and toss to coat. On lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the saskatoon mixture, ensuring you get some of the sugar-flour in there as well. Pull the dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling. Freeze in a single layer or cook immediately.
  3. To cook, bring a large pot of lightly salted water to a boil and cook the peroghies (fresh or from frozen) in batches, until they float to the top and the dough is tender, about 10 minutes. Meanwhile, set a heavy skillet over medium-high heat and add a generous dab of butter. With a slotted spoon, transfer the boiled peroghies to the hot pan and cook until golden and crisp on each side. Serve with sour cream or crème fraiche.
  4. Makes about 3 dozen peroghies.
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Raspberry Rhubarb Crisp

A bubbly fruit crisp is the ultimate summer dessert – easy to assemble using whatever fruit happens to be in season, no fussing with pastry in the heat, and a sweet, crunchy topping that’s easy to mix together. It makes the very best vehicle for ice cream.

Berries are perfect contenders – strawberries, raspberries, blueberries, blackberries – whatever grows well where you are. We love all of them paired with rhubarb, which makes for a sweet-tart crumble. You can even assemble the fruit and bake it when you’re sitting down to dinner, so that it’s warm when it’s time for dessert.

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Lavender Butterscotch Blondies

Dried lavender — the kind that can be added to baked goods to give it a distinctive flowery taste — is becoming more and more readily available across the country. But once you’ve got your hands on a jar of these little purple buds, what do you do with it? A little bit of lavender goes a long way; the flavour is strong and you have to make sure it complements your other ingredients. That said, if the flavour appeals to you, a pinch of lavender can take an otherwise ordinary dessert from plain to special occasion-worthy.

We’re big fans of blondies. Like brownies, they’re chewy and delicious, but without the fudgey-ness there’s more room to play with different flavours and add-ins. These blondies combine lavender with good ol’ butterscotch chips for an easy, but slightly fancier treat. Read More

Chocolate Beet Cake

Like zucchini, many of us see an abundance of beets over the summer, and no family can live on borscht alone. We love boiling and then pureeing beets and tucking them into a cake for extra moistness, colour, and flavour. If you go for a non-chocolate cake the beets will turn it a nice pink flavour, but beets and chocolate go together so well, we couldn’t resist melting some chocolate chips for this bundt cake, which can easily be carted along on a picnic. Read More

Olie Bollen

This seems like a classic Best of Bridge recipe – homemade doughnuts made from a recipe handed down over generations. After all, you only make doughnuts when you have friends and family around to eat them. Olie Bollen are traditional Dutch apple and raisin fritters – the easiest kind of doughnut to make.

There’s no need to roll and cut them, you can simply drop spoonfuls of dough into the hot oil and fry until golden and crisp. Experiment with other fruit in season, too – ripe peaches are delicious, just pat them dry if they’re overly juicy. This recipe comes from a friend of a friend of a friend, who says it was her grandmother’s specialty. Serve them as an after school snack if you have extra hungry kids in the house, or for brunch when you’ll have more people around the table. They’re best warm, doused in powdered sugar.

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