Our Garden of Delights

As you may have guessed I've been making a bit of basil pesto in my spare time and freezing it for those cooler autumn and cold winter days when comfort food is at its height. It will be refreshing and bright to have on hand and savour the flavour of our summer.  

 

More than a handful however here are just some of the many juicy tomatoes that have come from our wee garden and made it to our kitchen. Nestled in sandwiches, tossed in salads, simmered in sauces or ate as is, nothing compares to their fragrancy, bright bold colour and taste.  

Here is the infamous basil plant that has given so much and created some flavourful dishes. It was much taller before I took this photo but then again we have used so much already. The regrowth of this plant is amazing and I am sure by the end of the season we will have a bunch of lovely dried basil. The oregano plant we chose to leave inside, is much smaller, is thriving so well too.   

Our glorious tomatoes in action and blazing in the hot sun. Regrowth has been steady which has made for such a great tomato year in our garden. We also have peppers, both sweet and hot and their offering although fruitful has been a bit slower especially with the sweet peppers.  Last year we had such a wonderful yield with them that I had to freeze the remaining ones at the end of the season. Which was great as it provided us with peppers throughout winter. This year I think the hot peppers will exceed the sweet peppers, which is absolutely fine.  

Pineapple Coconut Cake

 

A remarkably moist and dreamy summertime cake with a rich flavour and a slight sweet pineapple tang that is lusciously tropical with every slice.    

Pineapple Coconut Cake

-----------------------------------------------------------------------------

2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark brown sugar, packed 

1/2 cup coconut sugar

2 cup shredded or flaked  coconut 

2 eggs

1 cup coconut milk

1 cup light olive oil

1 - 2 teaspoons rum extract

1 can pineapple rings, drained

2 tablespoons coconut sugar, for sprinkling on top

shredded or flaked coconut, for sprinkling on top 

Preheat the oven to 350ºF (180ºC). 

Lightly grease and flour an 8 - inch round cake tin. Line the bottom with baking parchment, ensuring that the parchment paper goes up the sides.

Place the drained pineapple rings on paper towel and lightly pat dry. Set aside. 

In a large bowl combine together the flour, baking powder, salt, brown sugar, coconut sugar and shredded coconut. Create a well in the middle of the flour mixture and add the eggs, coconut milk, olive oil and rum extract, mix all the ingredients together until just blended and smooth. 

Pour the batter into the prepared cake tin. Place the pineapple rings on top, however you wish and then sprinkle with coconut sugar and shredded coconut. 

Bake in the preheated oven for 60 minutes or until a toothpick or skewer inserted in the centre comes out clean. To prevent over browning, cover the cake with aluminum foil for the remainder of the baking time. Allow to cool before slicing.

Notes: 

The shredded or flaked coconut can be sweetened or unsweetened, it's your preference, keep in mind if choosing sweetened coconut the cake will be more sweet. You can replace the brown sugar and coconut sugar with white sugar, again, it really comes down to preference, I find that the brown sugar and coconut sugar offer a more rich caramel flavour. 

Coconut flavouring may replace the rum flavouring. If you do not have coconut milk, cannot find it or do not wish to use it, then just use regular milk instead. 

You can add chopped pineapple pieces or tidbits to the batter if you wish. 

You may also replace the all purpose flour with self raising flour, just omit the baking powder and salt from the recipe. 

Calendula Cornmeal Cookies

 

August is the perfect time to make these summery floral cookies. A food processor is used however it's not required as I made them chopping, stirring and blending by hand and if Calendula petals are hard to come by then certainly use edible wildflowers or edible rose petals or edible violets. They are not overly sweet or floral although they do have a distinct crunch which adequately comes from the cornmeal and chopped pecans; although I did add about 2 teaspoons of poppyseeds, and you may do so if you wish, to the dry ingredients just to enhance the biscuit all around. - JD      

Calendula Cornmeal Cookies

----------------------------------------------------------------------------

makes approximately 4 dozen cookies

1 cup sugar

1/2 cups fresh or dried calendula petals

1 cup pecans

3/4 cup dried cranberries 

1 cup unbleached white flour

1/3 cup whole wheat flour

1/3 cup plus 1 tablespoon yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

3/4 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

In a food processor combine the sugar and calendula petals, pulse until the calendula petals start to break down into smaller pieces. Transfer calendula sugar to a small bowl. 

Pulse or chop with a sharp knife the pecans and cranberries until coarsely chopped. Transfer to a large bowl and set aside. 

In another bowl combine together the flours, corn meal, baking powder, salt, and nutmeg and whisk together. 

Preheat oven to 350ºF. 

Measure 3/4 cup of the calendula sugar and put it in a food processor with the butter. Process until creamy and blended, about 1 minute, stopping to scrape the sides down, if necessary. Add the egg and pulse for 1 minute; add vanilla and pulse to blend. Add the dry ingredients (flour mixture), and process until just blended, do not over mix.

Transfer dough to bowl with the chopped pecans and cranberries and stir to distribute the fruit and nut evenly. Using a spoon or your clean fingers, scoop out about 1 tablespoon of dough and roll it into a ball about 1 inch in diametre or slightly bigger.

Roll balls in remaining calendula sugar and place on a baking sheet, spacing balls about 2 inches apart. Using a flat bottomed glass, gently press balls to about 1/4 inch thickness. Dip bottom of glass into sugar occasionally to prevent sticking.

Bake cookies about 12 to 14 minutes or until the edges are lightly browned. If baking two sheets at once, switch places halfway through baking time. Remove cookies from baking sheet, immediately and cool on wire racks. 

* If cookies cool on the baking sheet they will harden and possibly break when removed. Store in a air tight container or tightly covered tin. 

* you can substitute almonds or pistachios for the pecans and chopped cherries or chopped dried apricots for the cranberries. 

Nectarine and Blueberry Crumble

Apple crumble is a classic however nectarine blueberry crumble serves a greater need for a tangy sweet summer dessert. It is also a great way to use any ripe fruit you may have laying about your kitchen or pantry. The tartness of the nectarines is enhanced and balanced by the tender blueberries and sweet crisp crumble topping. This dessert generously serves four to six people and a nice scoop of French vanilla ice cream would not go a miss!       

Nectarine and Blueberry Crumble 

--------------------------------------------------------------------------------------

4 cups nectarines, peeled and sliced

1 cup blueberries

1/4 cup sugar

1 1/2 tablespoons cornstarch

1 tablespoon lemon juice

Brown Sugar Oat Crumble Topping:

-------------------------------------------------------------------

3/4 cups oats

3/4 cup flour

1/2 cup brown sugar

1/3 cup caster sugar

1/2 cup cold butter, cut into small pieces

Heat oven to 350ºF (180ºF).

Place the sliced nectarines, blueberries, sugar, cornstarch and lemon juice in a bowl. Toss to coat.

In small bowl, mix the oats, flour, brown sugar and caster sugar. Cut in the cold butter with a fork or a pastry cutter, I cut the butter into pieces with a knife, then added the cut pieces to the oat mixture and using clean hands quickly mix together, until the butter is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.

Place the nectarine and blueberries in a 9 - inch baking dish. Top with the brown sugar oat crumble.

Bake for 20 to 25 minutes or until the crumble gently browns and begins to bubble. 

The weather did cool down however temperatures have now risen creating another heatwave. Have a lovely weekend everyone! - JD    

White Wine Spritzer

  

Fall is upon us and what better way then to make use of that partially chilled bottle of wine. A cool and refreshing way to toast summer and hot summer nights, late August celebrations and in-between seasons.

White Wine Spritzer 

--------------------------------------------------------------------

makes 1 spritzer

Fill a wine glass with ice cubes and fill 3/4 full with exceptionally chilled white wine; then top up with exceptionally cold, that means very cold, chilled club soda. Serve with a slice of lemon. 

Notes: An easy way to remember this recipe is 3 parts chilled wine and 1 part chilled club soda.

Have a nice weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Lughnasadh

August 1st marks the beginning of harvest and with that comes, Lughnasadh, a Gaelic festival, traditionally held halfway between the summer solstice and autumn equinox, focusing on the gifts of summer and the bounty of the earth... reaping what was sowed. I decided to bake some bread; as baking a loaf of bread honours the first grain harvest. There are other things you can do to celebrate and mark this festival such as light a candle, connect with nature and include the fruit, herbs and or vegetables grown from your garden to your meal. Of course these are modest ways, and may easily be done on your own, to enjoy and celebrate Lughnasadh.   

Hope everyone is staying cool despite the temperatures and enjoying the weekend! - JD    

Yoghurt Cake with Red Currants

This classic French style yoghurt cake is pure simplicity and the red currants give a lovely tartness to this velvety lemon cake. Fantastic with or without the berries.       

Yoghurt Cake with Red Currants

------------------------------------------------------------------

1 1/2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain yoghurt 

3/4 cup caster sugar

3 large eggs

1/2 cup canola oil

grated lemon zest from 1 lemon

1 cup fresh red currants

Preheat oven to 350ºF. Lightly grease and flour a loaf tin and line the bottom with baking parchment paper.

In a bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl combine the yoghurt, sugar, 3 eggs, oil and lemon zest. Whisk until smooth and well blended. 

Add the flour mixture to the yoghurt mixture and stir until the batter is smooth. Pour the batter into the prepared loaf tin and scatter the red currants generously on top.

Bake in the preheated oven for 30 to 40 minutes, or until the edges are pale gold colour and a toothpick comes out clean when inserted into the centre of the loaf. 

Allow to cool on a wire rack for about 20 minutes in the tin; then remove from the tin and allow to cool completely on the wire rack before serving.     

Notes: if you can not find red currants try other berries such as blackberries, raspberries, or blueberries.

Hope everyone is having a good week so far. - JD 

Lovely Butterfly

This fluttery cocktail is light and refreshing. A perfect summertime cocktail.

Lovely Butterfly

---------------------------------------

makes 1 cocktail

1 oz Dry Vermouth

1 oz Sweet Vermouth

1/2 oz Dubonnet

1/2 oz Orange Juice

ice

Combine all the ingredients into a cocktail shaker with the ice. Shake and strain to a martini glass. Garnish with a twist of orange, if you wish. 

Seems like we will have some sunshine this long weekend. Enjoy it! and have a great weekend everyone! - JD 

Made by Marcus Ice Cream

The past couple of days have been hot and muggy in E-town so we decided to cool down with some unique gourmet craft ice cream... Made by Marcus. Although there are many  scrumptious flavours to choose from and the long line made it easier to ponder and make a decision; I finally settled on a scoop of Lemon Curd and Blueberries with a scoop of Duchess Earl Grey and Raspberry Financier on top, picture above. It was absolutely divine! My daughter did try the vegan Chocolate Fudge Brownie, which she said was very good! My son tried the Moonshine Brown Butter Pecan and the Whiskey Walnut Praline, my husband also tried the Moonshine Brown Butter Pecan, great minds think a like, which they both said was also very good. I did not get a chance to take a photo of their ice cream as they were well into devouring it and rightfully so.    

To find out more about Made by Marcus click *here* 

Hope everyone is staying cool and enjoying the summer. - JD

Lemon Bean Dip

This creamy lemon dip almost has the essence of summer in a bowl. Light and fresh, perfect for sharing on a summer day. A refreshing appetizer that soothes and satisfies the peckish.   

Lemon Bean Dip

----------------------------------------------------------

serves 6 to 8 

1 x 540ml can white (navy) beans, drained and rinsed

2 garlic cloves, peeled and crushed

zest from 1 lemon

juice of 1 lemon

3 tablespoons olive oil

1/4 cup fresh parsley, chopped

In a food processor... or a blender, whiz the beans, garlic, lemon zest and juice until smooth. Once smooth, pulse in the olive oil and parsley. 

Scrape into a bowl and drizzle with a bit of olive oil and sprinkle fresh chopped parsley on top. Serve with your favourite crackers.

Will keep in the refrigerator for 3 days.

Hope everyone had a fabulous weekend. - JD 

The Astronomer

Light and crisp as a summer breeze. The Astronomer offers a refreshingly sherberty gaze to any starry night. 

The Astronomer

--------------------------------------------------------------------

makes 1 cocktail

1 1/2 oz gin

3/4 oz freshly squeezed lemon juice

3/4 oz watermelon and star anise syrup

5 pink peppercorns

2 sprigs cilantro, optional

1 thin slice fresh watermelon, optional

1 1/2 oz tonic water

Muddle the peppercorns in a shaker and ass the gin, syrup, lemon juice and sprigs of cilantro, if using. Shake for 10 seconds. Double strain over ice into a highball glass. Top with tonic water. Garnish a sprig of cilantro and or a slice of watermelon. 

Notes: we could not find watermelon and star anise syrup so instead we used a low sugar watermelon juice. We also added a few pomegranate seeds to swirl and float around in the glass.   

Have a lovely weekend everyone! - JD 

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

-------------------------------------------------------------------

approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

--------------------------

1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

------------------------

1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

Leftovers #38 ~ Pasta Salad

The last time I made a pasta salad, with leftover pasta, I used greek yogurt which tends to make a more thick sticky dressing. This time, sour cream was used and it was lighter  and more creamier. Reminiscent of shop pasta salad however far more tastier and less fat. 

Pasta Salad

---------------------------------------------------------------------

2 cups leftover pasta, any shape will do... I had penne

half of a green pepper, chopped 

half of a red pepper, chopped

1/3 cup of diced red onion

For the dressing:

1 cup light (low fat) sour cream

3 tablespoons light (low fat) mayonnaise

2 tablespoons apple cider vinegar, or any vinegar

1 teaspoon sugar

1 tablespoon mixed herbs of your choice, I used a premixed maple bacon seasoning

some fresh ground pepper

Place leftover pasta into a large serving bowl. Add the chopped veggies. Toss. Set aside.

In another bowl combine the sour cream, mayonnaise, vinegar, sugar, mixed herbs, and the ground pepper. Stir.

Pour the dressing over the pasta and veggies. Toss to coat evenly. Cover and place in the refrigerator to chill and mallow for a few hours.

Notes: revive leftover pasta by placing it in a colander and run a bit of warm water over the pasta and allow to drain. 


Hope everyone had a great weekend! - JD  

Creamy Pasta Salad

Recreating those classic summer salads are a creative way to add your own culinary touches by trying different ingredients and seasonings. Adding twists to salads is another way to pack in more vegetables and flavour. If a creamy pasta salad isn't your preference then feel free to change it up. Simply toss with a herb oil and vinegar based dressing for a lighter touch.   

  

Pasta Salad

--------------------------------------------------------------------------

1 - 500g pkg rotini pasta

1 cup olive oil mayonnaise

1/2 cup plain Greek yoghurt or light sour cream

1 tablespoon grainy mustard

2-3 tablespoons white wine vinegar

1/2 teaspoon smoked paprika

1 tablespoon vegetable herb seasoning mix

1/2 cup chopped red onion

2 cups chopped broccoli, raw or slightly steamed

1/2 cup peas, fresh or thawed frozen

1/2 cup chopped green pepper, optional

handful of sunflower seeds

Cook pasta according to package. Drain and rinse in cold water. Set aside and allow to drain again. Prepare the vegetables accordingly. 

In a large bowl, combine and stir the mayonnaise, Greek yoghurt, grainy mustard, white wine vinegar, smoked paprika, and the vegetable herb seasoning mix together. Then add the chopped red onion, steamed or raw broccoli, peas and chopped green peppers, if using any, to the dressing. Stir. 

Place the cooked drained pasta in a large serving bowl and pour the seasoned vegetable dressing over top. Gently toss to coat. Chill before serving. Sprinkle with sunflower seeds before serving. 

Notes: you may also add grated carrots and or chopped red pepper. 

Saketini Cocktail

It is Canada Day and this light but refreshing cocktail is throughly enjoyable and a great way to celebrate the day and weekend!

Saketini

---------------------------------------

2 1/2 oz  gin

1/4 oz sake

Pour over ice and stir.

Pour into a glass of your choice, and top up with Crawston's or any brand of Elderflower Lemonade. Enjoy. 


Mellow and smooth... Happy Canada Day! - JD 

Haute Dogs

Hot dogs were and still are reserved for fairgrounds and baseball games However, restaurants and cafés becoming specialized in one menu item motifs seems to be the trend.   

It is an all American classic that has endured over the years to include street vendors and backyard barbeques. Whether you like a traditional hot dog wiener, a smokie, a sausage or a bratwurst; how you dress your dog says something about your personality and your environment and ultimately where you live. Haute Dogs are American classics, Modern America, South and Central America and are European, African and Asian. Hot dogs are global. This book has every hot dog possibly imaginable... including a waffle dog? 

Yes, a waffle dog for breakfast or brunch. Oooh fancy dipping that into maple syrup! Which now I have an idea for a breakfast dog... A bun, toasted, filled with a sausage, some grated cheese, salsa and scrabbled egg on top. Or ditch the salsa and add maple syrup because maple syrup is fantastic with everything!  

My favourite is the vegan or vegetarian dogs. Plenty of options to get your veg on! 

Cooking methods vary from open flame, grill or boil, flat top or pan fry, deep fry, simmer or boil, roast, roller, steam, barbeque or smoke. This cookbook has it covered and smothered in anything your taste buds can imagine. Unique and delicious for something so basic and well known is how I would sum up this cookbook. Plenty of recipes for condiments, sauces and toppings. The one that stood out was the pineapple relish. Which I have to make because this would be great on burgers too.

Pineapple Relish

-------------------------------------------

Makes about 1 cup

3/4 cup pineapple, fresh and finely chopped or from 1 can crushed

2 tablespoons finely chopped red onion

1 jalapeno, seeded and finely chopped

1 teaspoon peeled and grated fresh ginger

Juice of 1 lime

1/4 teaspoon of salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, stir together all ingredients. Store in a airtight container in the refrigerator for up to 3 days. 

Here in E-town there is a vendor called Fat Franks which offers a variety of hot dogs. I usually opt for the jumbo vegetarian dog which is a jumbo soy veggie dog. However this time I gave the turkey jumbo dog a try because it was low in fat and sodium. I loaded it with ketchup, mustard, onions, zesty relish, if only I had pineapple relish instead, hot banana peppers and two pickles. It was delicious! 

Hope everyone had a great weekend and a good start to the week. Go get your Haute Dog on!  - JD 

   

Food Photo of the Day ~ Caramel Almond Ice Cream

We are sweltering in the heat today therefore we are enjoying the homemade ice cream that my son helped me make. He placed caramel sauce between layers of ice cream that had thin slices of almonds and almond flavouring before it went in the freezer to set. Very delicious and very refreshing on such a hot day.

Have a good weekend everyone and stay cool! - JD

Oven Roasted Burger Patties

Not having a barbeque shouldn't pose a problem during the summertime. Although nothing can replace that grilled barbeque taste. Making burgers indoors requires either a skillet or a fry pan however now I can add oven to that list. The other night I made these oven roasted burger patties. Even though a barbeque has a distinct flavour and smell so does an oven. All methods of cooking enhance the flavour in some way. 

First, you want to turn the oven on and let it preheat to 400ºF. Then line your baking tray with parchment paper, set that aside. 

In a large bowl mix the meat mixture together. In this case I used 1 package of extra lean ground beef, onions, bread crumbs, 2 eggs, seasonings and, salt and pepper. Once the meat mixture is holding together nicely, form into patties using both hands or if you have a burger patty making press then press them into patty shapes. 

Place the raw patties on the prepared baking sheet and place it in the preheated oven for about 30 minutes or until the meat is cooked all the way through. To help gauge this, test with a meat cooking thermometer. When ready carefully remove from the oven and place the patties on a plate or on a bun. Enjoy!  

  - JD 

Easy Summertime Salad Dressing

I eat a lot of salads throughout the year and not just during the summer. Therefore I am always making salad dressing. It is important to get the greens you need and even more important to show my kidlets that leafy greens and veggies are in fact delicious. My son prefers my salad dressing over anything store bought and enjoys being apart of the creative process when making one. This salad dressing is easy and will add the right touch to enhance your salad. To make this dressing you will need the following ingredients.

Easy Herb Salad Dressing 

--------------------------------------

1/4 cup lemon juice 

2/3 cup olive oil

2 tablespoons of honey

2 tablespoons of prepared mustard

3 teaspoons of summer savoury

freshly ground pepper to taste

Get a clean empty jar or a salad making container and place all the ingredients starting with the lemon juice in the chosen container. Shake or stir vigorously until all the ingredients are blended well. Pour and/or toss over a beautiful leafy green salad or vegetables. 

That is it! Simple ingredients and simple to make. I can not stress that enough.   

Notes: I usually use a grainy dijon mustard however I did not have any on hand so I used a standard mustard. You may also add a mixture of herbs instead of just one. Instead of stressing over squeezed lemons you may use a product called Real Lemon for the lemon juice. Adding and changing ingredients is a great way to get a distinctive flavour. 

Hope everyone is having a great week so far. - JW    

Berries Beautiful!

We have all tried our hand at making strawberry jam, ate a slice of strawberry shortcake at a summertime picnic, placed sliced strawberries on top of a salad, marvelled at  strawberry tarts from the bakery and even raised a glass... or two, of strawberry infused Pimms. No matter how you slice them, to me nothing rings in summer like strawberries and raspberries for that matter. I remember many summer days going out to strawberry fields and picking pint after pint. It is a wonder that I made it back home with any strawberries at all! 

This book is only 110 pages and serves up all the classic berry recipes. Apart from the few salad, sandwich, beverage and soup recipe... yes soup! Most of the recipes are for desserts. Oddly enough there is a pizza crust recipe and there are 4-5 different strawberry pizza recipes to try. Recipes have standard and metric measurements.

Whether you pick them yourself, purchase them from a farmer's market or grocery store berries are succulently sweet. And just in case you are curious and want to give it a try I will share the soup recipe with you. Enjoy! - JW 

Strawberry Soup
-------------------------------

4 cups/1 L Fresh strawberries or 4 cups of frozen whole strawberries, partly thawed
1 cup/250 ml orange juice 
2/teaspoons/10ml instant tapioca
1/8 teaspoon/0.5ml all spice
1/8teaspoon/0.5ml cinnamon
1/2 cup/125ml sugar
1 teaspoon/5ml grated lemon peel
1 tablespoon/15ml lemon juice
1 cup/250ml buttermilk

Purée strawberries. Combine purée with orange juice in a saucepan. Remove about 1/4 cup (50ml) of mixture and combine with the tapioca. Add tapioca mixture to purée in saucepan. Add all spice, cinnamon and sugar, and cook and stir until mixture thickens. Remove from heat; and lemon peel, lemon juice and buttermilk. Cover and refrigerate 8 hours or overnight. Serves 4.