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Gail Hall and Eat East of Edmonton

In Blog On July 16, 2014 0 Comments

Gail is working with GO EAST Regional Tourism Organization to promote Eat East of Edmonton activities that help to grow emerging and existing culinary events, enhance and promote producers and connect you to events and tours in this region. Here is a list of upcoming activities:

July 17, 2014: Taste or Wainwright
July 19 to 20: Gail Hall’s tour of Vermilion, Kitscoty, Edgerton and Wainwright
Aug 8 – 10: Experience The Bounty in Beaver County
Aug 9: Elk Island National Park presents the Bison Festival, Conservation, Culture and Cuisine
Aug 23 – 24: Camrose Prairie Fun Days
Aug 23 – 24: Alberta Farm Days
Sept 7: Ukrainian Cultural Heritage Village Taste of Heritage Food Fest
Oct 4: Smoky Lake Pumpkin Festival
Oct 21: Lloydminster Harvest Festival
Oct 25: Vermilion – The Royal Chef, presented by The Good Life Institute
Oct 26: Battle River Railway/Heisler Octoberfest Sausage Supper
Go to wwweateastofedmonton.com for more information on all of the above events.

 

creme fraiche

Crème Fraîche

In Desserts, Recipe On July 16, 2014 0 Comments

This is a traditional French condiment and it’s so easy to make. You just need to allow time for the mixture to thicken (8 hours or overnight).

Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours. Cover and refrigerate for a least 4 hours, after which time the crème fraîche will be quite thick. Sweeten with icing sugar if using as a dessert condiment. Unsweetened, it can be used to thicken soups or to make savoury dips.

caramel sauce

Caramel Sauce

In Blog, Desserts, Recipe On July 16, 2014 0 Comments

Once you make this home-made sauce, you can’t go back to the store bought variety. It works best if you have a cast iron or copper skillet.

Heat a case iron or copper skillet until quite hot and sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber colour and keep the heat low to prevent caramel from acquiring a scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minutes). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream.         It will keep in the refrigerator for 5 days and freezes well for 2 months (if you don’t eat it a tablespoon at a time…)