that takes advantage of all the fresh locally grown ingredients that are available this time of year.

Warm Potato salad

2 lb waxy new potatoes, skin on
Water to cover
1 tsp salt

Try and select potatoes that are of the same size as much as possible. Place the potatoes and the water in a pan with a tight fitting lid. Place over medium high heat and bring to the boil. Add the salt and reduce the heat to low. Cook just until the potatoes are tender, approximately 15 minutes.

While the potatoes are cooking, mix the following in a bowl large enough to hold all of the rest of the ingredients.

¼ cup white wine vinegar
½ tsp salt
Pepper to taste
1 tablespoon grainy Dijon mustard
½ tsp sugar
¼ cup good quality olive oil

Whisk the above well, taste and adjust the seasoning.

1 cup celery
1 cup thinly sliced red peppers
¼ cups fresh herbs – use any combination you like but be sure to include mint and chives

Have all of these ingredients prepared and mixed together.

While the potatoes are cooking grill:
8 large links of fresh sausages – use a very good quality

Grill the sausages on the BBQ just until they are cooked through to an internal temperature of 165°F.

Once the potatoes are cooked, cut them into quarters and immediately toss with the dressing. Add the celery, red peppers and herbs and toss together well. Slice the sausages on the bias into ½ inch rounds, retaining all of the juices. Top the salad with the sausages and the juices and serve immediately.

I like to serve this salad with a platter of fresh veggies and the following dip as well. Cucumbers, fresh tomatoes, peppers, small carrots, snap peas, etc. The list is endless.

Feta cheese dip for fresh veggies

½ cup good quality mayo
½ cup sour cream
Juice and zest of ½ lemon
½ cup feta cheese, crumbled

Combine all of the above well and let sit for 1 hour to let the flavours blend.

Put the dip in the centre of the platter. Arrange the veggies around the dip and serve immediately.

Trifle

What better way to take advantage of fresh fruits this time of year but in a stunning trifle! You can make this dessert as one large dessert or as individual desserts.

Sponge cake

I know, I know! It is hot outside so who wants to bake! The beauty is that this cake can be made either on a cooler day or in the evening up to a week in advance, or months in advance if you like, just freeze it until you need it. Or, heaven forbid – you could just buy one!

Sift together 1¼ cups flour and ¼ cup of sugar and set aside.

You are going to need to create a bain marie. To do this, select a stainless steel bowl that is large enough to hold all of the cake ingredients. Then select a pot that is large enough to hold just the bottom half of the bowl. When you put the 2 of them together you will end up with a pot that will hold approximately 3 inches of water and then the bowl on top of the water without the bottom of the bowl touching the water.

Put 3 inches of water in the bottom of your pan and place over medium high heat. Bring the water just to a simmer and then reduce the heat.

6 eggs
¾ cup sugar

In the top part of your bain marie, add the eggs and the sugar and whisk together well. Place the bowl over the water and whisk the mixture over the heat until the mixture is light in colour and has tripled in volume. It will look like whipped cream when you are finished. You might need to lift the bowl off the water from time to time to keep the mixture from becoming scrambled eggs. You can use an electric mixer if it is easier for you.

Once the mixture has tripled in volume, remove from the heat and in 3 additions, add the sifted flour mixture, folding gently to incorporate each time.

Meanwhile melt ⅓ of a cup of butter just until warm. Add 1 tsp vanilla to the butter and then fold in gently to the cake mixture. Carefully spread the cake mixture into parchment paper lined small baking tray and bake in a preheated 350°F oven just until the top is golden brown and it springs back when gently pressed in the centre, approximately 15 minutes. Remove the cake to a rack and let it cool completely. Once cooled flip and remove the paper.

Custard sauce

A little bit more delicate than a custard but sublime in this dessert.

6 egg yolks (save the whites to make pavlova if you like)
⅓ cup sugar

Whisk together well until the mixture has lightened in colour.

Heat 1½ cup milk and ½ cup cream in a heavy bottomed pan over medium heat just until there are bubbles forming around the side of the pan. Remove from the heat and slowly pour into the yolk mixture stirring constantly. Be careful or you will end up with scrambled eggs! This process is called tempering the egg mixture.

Once the milk/cream mixture has been added to the eggs, return the mixture to the saucepan. Wash the bowl that the eggs were whisked in, dry and top with a fine meshed sieve.

Bring the egg/milk mixture just to a simmer over medium heat, stirring constantly. Be sure to stir all around the sides and bottom. Bring just to a simmer, lower the heat to low and cook just until the mixture is thickened approximately 2 minutes longer. Immediately remove from the heat and pour into the strainer. Stir in 1 tsp vanilla and store refrigerated until ready to assemble the dessert. Press a layer of plastic wrap well into the surface to prevent a film from forming.

4 cups mixed fruits cut into bite size pieces
½ cup sugar
Juice of 1 fresh lemon

Combine all of the above in a bowl and let it sit at room temperature for 1 hour.

To assemble the dessert:

Cut the sponge cake into sizes what will fit your serving bowl(s). You will need at least 3 layers of cake.

Put one layer of cake into the bottom of your serving bowl and then drizzle with some sherry (not too much!)

Top with a layer of fruit then some of the custard sauce. Repeat the layers twice more ending with the custard sauce.

Top the dessert with sweetened whipped cream and a sprinkle of toasted slivered almonds. Serve immediately.

Cathie Hamilton
Certified Culinary Scientist
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