Edible Vancouver Island Holiday 2022

I N S E A S O N R E C I P E S

B A N A N A B R E A D w e t I N G R E D I E N T S

M E T H O D

3½ overripe bananas ⅓ cup unsalted butter (room temperature) 1 cup white sugar 2 eggs 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1½ cups gluten-free flour (Bob’s Red Mill)

Preheat the oven to 280°F. Grease (with butter) and flour (with gluten-free flour) a loaf pan (8 x 4 inch). Cream butter and sugar in a stand mixer for about 5 minutes, then slowly incorporate eggs. Mash bananas in a large bowl, then add the above mixture. Whisk until incorporated, then add the wet mix to the dry mix and fold until just combined. Pour the mix into the loaf pan. Bake for 48 minutes then poke a skewer into the bread—if it comes out clean, it is done. Let cool for 5 minutes, then carefully pop bread out of mold. Allow to cool completely before slicing.

B A N A N A B R E A D D R Y I N G R E D I E N T S

P O A C H E D S O U R C H E R R I E S

M E T H O D

1 cup frozen sour cherries 1 orange peel 1 tsp black peppercorns ½ cup sugar ½ cup white wine

Take cherries out of freezer the day before so they are slightly defrosted. Lightly crush, then toast peppercorns in pot. Place wine, sugar and orange peel into the same pot and bring to boil. Once the liquid has boiled and the sugar has completely dissolved, pour over cherries.

Let cool before storing in fridge.

C A R D A M O M C R E A M

M E T H O D

2 cups cream cheese (room temperature) 1 Tbsp cardamom ½ cup sugar 1 orange (zested) ½ tsp salt ¼ cup whipping cream (optional)

Mix room temperature cream cheese, cardamom, sugar, orange zest and salt in a bowl until smooth and lump free. Depending on the brand of cream cheese you use, you may want to add some whipping cream to the mixture. You’ll want it to be pliable but still to hold its shape. Start small and use what you need.

C H O C O L A T E S O I L

M E T H O D

⅓ cup unsalted butter 1 cup almond flour

Preheat oven to 280°F.

Melt butter in a small pot. Put flour, sugar, cocoa and melted butter into a bowl. Mix all ingredients. Line a baking tray with baking paper. Press the soil into a large cookie and dimple with fingers—the height of the soil should not exceed the height of the baking tray edge. Cook for roughly 20 minutes, rotating halfway through. Cookie should be soft, but not raw. Once cooled, crumble—but do not over crumble. Store in the fridge in dry litre containers.

½ cup sugar ¾ cup cocoa ½ tsp salt