We’re
heading to Saskatchewan this week and we’re looking at the very popular
Saskatoon berry.
The
Saskatoon berry looks very similar to the blueberry, but it is said to be more
closely related to apples. The fruit itself is dark purple and very sweet and
juicy with a nutty flavour. They are very hardy and able to handle the harsh
winter temperatures and the plants can live up to 50 years.
The berry
gets its name from the Cree word misâskwatômina (the city Saskatchewan is named after the berry not the other way
around). They are sometimes known by other names such as pigeon berries, june berry,
and prairie berry. The berries grown on a shrub and can be found from Western
Ontario to B.C. The largest commercial orchards are located in Saskatchewan,
Manitoba, and Alberta. You’ll be able to pick the berries from mid to late
July.
Some popular foods that feature Saskatoon berries are...jam, syrup,
pie, fruit toppings, tarts, muffins, scones, compote, tea, trail mix, and salad
dressing; they have been used in
pemmican and in medicines as well.
We have found some recipes to try out with your next batch of Saskatoon
berries. We thought we’d leave out the typical pie and crumbles and tarts and
look for some more “adventurous” things to make with these little berries.
Saskatoon Berry
Syrup
2 cups Saskatoon berries
1/3 cup granulated sugar
1 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. vanilla extract
Wash and crush the Saskatoon berries. Add sugar, lemon juice and salt and mix. Put in a
saucepan and bring to a boil. Boil 1 minute. Add vanilla. Chill. This would be quite
a yummy treat to have on your pancakes or even on some ice cream and other cake
like desserts.
Saskatoon Berry
Salad Dressing
½ cup of
Saskatoon berries
2 tbsp. of white
wine vinegar
1 tbsp. honey
½ tsp. of
chopped fresh thyme
½ cup of
vegetable oil
Salt and pepper
to taste
Mix all the ingredients together in the food processor with
the exception of the oil. Slowly pour the oil into the mixture with the machine
going until it is all properly mixed together. If it is too thick you can add
some water (a teaspoon is probably enough) and then season with salt and
pepper. Chill until you are ready to use it.
For a sweet treat that is very different try this Saskatoon
berry recipe...I think I will have to one day.
Ingredients:
For the dough you will need...
5 cups all-purpose flour
1 tsp. salt
1/2 cup canola oil
1 large egg
2 cups recently boiled (very hot) water
In a large bowl mix together the flour and salt.
Whisk the oil and egg together in a measuring cup; add to the
flour and stir until you have a coarse meal, like biscuit dough, before you add
the liquid.
Add the water all at once and immediately stir – it will look
lumpy and ugly and as if there isn’t enough moisture to go around. Keep at it,
stir with your hands if you must, and the dough will come together. Let it sit
for 15–30 minutes.
Roll out on a lightly floured surface and cut circles with
the rim of a drinking glass or perogie cutter.
For the filling you will
need...
4 1/2 cups frozen Saskatoon berries
1/2 cup granulated sugar
1/4
cup flour
For the Beschamel Sauce you will need...
1/4 cup butter
1/4
cup flour
2
1/2 cups milk
1 tsp. salt
Instructions:
Make the dough. Let sit while you prepare your sauce and
filling.
For the sauce:
In a large pan, melt the butter. Stir in the flour and
whisk until combined.
Add milk slowly, 1 cup at a time, whisking after each
addition until smooth and thickened. Stir in salt.
Remove from heat and cover; set aside.
For the Filling: combine berries, sugar and flour in a
bowl and set aside.
Assembly:
On a lightly floured surface, roll out perogy dough until
fairly thin. (*Don't flour too much or your perogies won't stick together).
Use a bowl, perogy shaper or large cup to cut circles
from your dough (I use a 3" cutter). Re-roll dough and continue to cut
circles until all the dough is used.
Place one circle in the palm of your hand, scooping your
hand so that there is a place to put the berries.
Place about 2 tsp of berries (based on my 3" cutter)
into the perogy, making sure to scoop some flour and sugar from the bottom of
the bowl to thicken the filling as they cook.
Pinch the top of the perogy shut first. Reinsert any
berries that escaped and slowly pinch the sides shut.
Before the perogy is completed sealed, gently squeeze out
any excess air.
Crimpy the edges of the perogy shut with a fork.
Continue until all rounds are used.
Cook immediately or flash freeze on a baking sheet before
storing in a freezer bag.
To cook: add to a large pot of boiling, salted water.
Boil about 4-5 minutes, until perogies float to the top of the bowl.
