Cloudberry Chutney

This recipe is excerpted from Lynn Crawford's new book, Lynn Crawford's Pitchin' In (Penguin Books, $37). She says, “These delicate berries grown in the bogs around Newfoundland are a delicacy. When ripe, they are a gorgeous golden amber colour and are soft and juicy with a distinctive tart taste. They are mostly made into sweet jams, tarts and syrups. I wanted to capture their unique taste in a savoury chutney, which becomes a perfect condiment for game and meats.”

Homemade Ricotta

The exquisite taste of homemade ricotta belies how stunningly simple it is to make. Whether you eat it fresh and warm topped with berries and honey or simply tossed with pasta, you will be impressed with this silky, creamy fresh cheese you made yourself. Use organic whole milk, not only for its rich flavour, but also because it's higher in fat than homogenized milk. You'll find it in the organic section of most large supermarkets.

Mini Buches de Noel

Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip.
Looking for Toast Cups? Click here for the recipe.

Roasted Pork Loin and Vegetables

This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.

E.V.E.R. Elk Valley Elk Roast

My husband is a hunter, so wild game is plentiful in our household. We love to forage in our area for all that Mother Nature has to offer. In the springtime around Mother's Day - you can find us out in the poplar forest near the river searching for the elusive morel mushrooms. Determined, we trudge around in the forest until we find some. Then in midsummer - it's huckleberry time! The anticipation of finding these gems is wonderful as we think of all the huckleberry treats that we enjoy such as huckleberry cake, huckleberry sauce for pancakes, huckleberry fudge, huckleberry wine (only if the harvest is plentiful) and, of course, the huckleberry marinade for elk roast. The method for preparing this elk roast is very easy. The hard part happens before. My husband and his hunting group usually spend a week in the upper Elk Valley on a horseback hunt, depending on where the elk is, the packing out of the elk meat can take up to a day. The huckleberries are usually found on steep mountainside terrain, and climbing up to them is quite challenging. Also, on one occasion, my sister and I encountered three grizzly bears - but that is another story best left for another time. All you need to know is that when running back to the truck, we were careful not to spill our berries. I usually serve with my Elk Valley elk roast, a cream of morel mushroom soup, potatoes and a huckleberry cake. All of the ingredients are found in our Elk Valley in the southeast corner of British Columbia. This recipe would work well for any wild game such as elk, venison or moose.

Mini Chocolate Dutch Babies

Since these Dutch baby pancakes are miniature and made in a muffin pan, they're an easy addition to any meal.

Light Gooseberry Fool

Traditionally, this dessert has 2 cups (500 mL) whipping cream, whipped and folded in for a rich and easy summer dessert. Drained yogurt gives all the same creaminess and lightness with many fewer calories.

Jackson-Triggs Merlot and Wild Blueberry Jam

Raspberry Tiramisu Trifle

Raspberry puree and syrup add festive colour and flair to this classic Italian dessert. To suit the bowl used in the photograph, we arranged the second layer of raspberries, lady fingers and puree so they did not touch the edge of the bowl.

Helen Gougeon's Blueberry Pie

When Christiane Schull was growing up in Rosemere, Que., in the '60s, her mother, Helen Gougeon, was food columnist for The Canadian magazine. "Dinner was always splendid -- an event. For my mother, food was a symbol of sustenance, comfort and happiness. I learned a lot from being in the kitchen with her. I adopted her way of using herbs and spices, adding a bit of this, a bit of that. And everything ends up tasting wonderful, just like hers. A lot of my friends hate to cook. They remember horrible meals - fish every Friday, macaroni on Monday and mushy vegetables. I don't have those memories. I have a joyful feel. That's what Mom gave me. A legacy of good cooking and fun. We all especially loved her wild blueberry tart. Even the crust was super on its own."