Here’s what we served:
Appetizers
Cherries– from the St. Jacobs market
Kernels Peanuts in the Shell – available from Oakridge Acres
Homemade spelt crackers - I used this “everything spelt cracker" recipe with a few substitutions: sifto salt replace the coarse salt recommended, and the herbs were replaced by fresh thyme and rosemary from the garden.
Basil and Garlic Scape Pesto
Main Dishes
Garden Salad: Leaf lettuce, radishes, peppers, zucchini, mushrooms garden herbs (basil, cilantro)Dressing: Sunflower oil, apple cider vinegar, maple syrup
Potato Salad: 10 Potatoes, 6 boiled eggs, chives, cilantro, dill, sunflower oil, apple cider vinegar
BBQ Veggies: zucchini, mushrooms, red / yellow and orange peppers with a light coat of sunflower oil and a sprinkle of sifto salt – we barbeque them in cast iron fry pans
Meat Skewers: Hilltop Poultry Chicken thighs and Steak from Oakridge Acres
Dessert
I’m not sure what this dish is called, but it was the hit of the party. Maple crust, custard, strawberries and whipped cream – literally a party in our mouths!
MATTHEW & KAIA’S 100-MILE DIET BIRTHDAY “CAKE”
Dough:
1/3 cup vegetable oil or melted butter or ½ of each
1/3 cup honey
1 cup rolled oats (can substitute flour)
1 ½ cup wheat or spelt flour (I used light)
¼ tsp (or less) salt
Filling (custard and fruit)
1 ½ cups milk
¼ maple syrup / honey
¼ tsp (or less) salt
¼ cup milk
1/3 c unbleached white or spelt flour
2 or 3 eggs
2 quarts strawberries quartered or halved (depending on size)1 tbsp honey (approx)
Topping:
1 pint (or more) whipping cream whipped and sweetened with ½ tbsp maple syrup
- Toss together ingredients for the dough, adjusting the flour / oil as needed to achieve consistency of cornmeal. Press into a 9 x 13 pan. Bake at 350 for 10 minutes. Set aside.
- Combine milk, maple syrup or honey (I used ½ of each) and salt and slowly bring to a boil, stirring regularly to keep it from burning. In a separate bowl mix ¼ cup milk, flour and eggs till smooth and set aside. When milk mixture is close to boiling stir about a 1/3 cup into the egg mixture, then add the egg mixture to the milk mixture. Continue to heat until mixture resembles a thick pudding.
- Wash and prepare strawberries, drizzle with the honey and set aside
- Assemble the “cake” by layering dough with ½ of the custard and ½ of the strawberries, then repeat.
- When ready to serve, layer on whipping cream
Comments/Suggestions: Vary fruit according to season / taste. When I made this, local oats were not available so I substituted flour. Add a thin layer of yogurt sweetened with about a tbsp maple syrup. Be creative! I “concocted” this from a variety of recipes I’ve used over the years. This recipe has just a bit more than a ½ cup "sugar" (honey and maple syrup). It was a hit with kids and grown-ups.
