SHOPPING LIST: allspice, blueberries, cinnamon, cloves, lemon juice, salt, sugar

INGREDIENTS

1/4 tsp. allspice, 6 qts. blueberries, 1 stick cinnamon, 1/2 tsp. whole cloves, 3 tbs. lemon juice, 1/2 tsp. salt, 8 1/2 cups of sugar, 1/2 cup water

INSTRUCTIONS

For making jam, I like blueberries picked early in the day and not fully ripe (at the red stage, not at the blue stage.)

Pick over, wash and measure blueberries.
Put in a heavy stainless-steel pan. Crush the bottom layer.
Add 1/2 cup of water and 3 tbs. lemon juice.
Cook over moderate heat, bringing to a boil, and simmering until almost tender (about 10 minutes).
Add 8 1/2 cups of heated sugar, 1/2 tsp. salt.
Add spices tied in cheesecloth.
Boil rapidly, stirring constantly, until mixture thickens. (A small amount dropped on a plate will stay in place.)
Remove from heat, take out spices and skim.
Pour into sterilized bottles, and seal as usual.

This sauce is very useful for desserts. It can be used for cheesecakes, cakes, cookies, and as a topping for ice cream. If you want the sauce to have a thicker consistency, you can add more cornstarch. Usually I double or quadruple this recipe, and store the sauce. It freezes well. I use the same recipe to make partridge berry sauce.

SHOPPING LIST: blueberries, cornstarch, lemon juice, nutmeg, salt, sugar

INGREDIENTS

4 cups of fresh blueberries, 1/4 cup of cornstarch, 4 tbs. lemon juice, 1/2 tsp. nutmeg, dash of salt, 2 cup of sugar, 2 cup of boiling water.

INSTRUCTIONS

In a saucepan, combine 2 cups of sugar, 1/4 cup of cornstarch, 1/2 tsp. nutmeg, and a dash of salt; gradually stir in 2 cup of boiling water.
Cook and stir until mixture thickens and boils; cook 2 minutes more.
Add 4 cups of fresh blueberries, return to boiling.
Remove from heat; stir in 4 tbs. lemon juice; cool.

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Ingredients:

1 large cucumber
2 tsp finely chopped fresh dill
Salt for sprinkling
2 tbsp whipping cream
4 oz smoked salmon
Squeeze of lemon juice
6 oz curd cheese
Salt and pepper
2 tsp finely chopped fresh chives
1 head of iceberg lettuce
1/4 pint natural yogurt
Red pepper, to garnish

Cut the cucumber in half lengthways and scoop out the seeds. Sprinkle the surface with salt and leave to stand for 1 hour.

Work the smoked salmon and the cheese in a blender until smooth. Stir in the chives.

Mix the yogurt, cream and dill together, adding lemon juice and seasoning to taste.

Rinse the cucumber thoroughly and pat as dry as possible. Using a pastry bag, fitted with a 1/2 inch plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in plastic wrap and chill for a least 1 hour.

Arrange the lettuce leaves on a serving plates. Unwrap the cucumber, trim away the ends and slice carefully into 1/4 inch slices. Arrange these on top of the lettuce. Spoon a little of the yogurt mixture over, and garnish with a little redpepper.

These light pastry puffs are excellent savoury snacks for a picnic or informal party.

Pastry…

3 oz butter
7 fl oz water
3 1/2 oz plain flour
3 eggs, beaten
Put the butter and the water into a saucepan. Bring to the boil. Tip in the flour all at once and beat, until the mixture is smooth and leaves the sides of the pan clean. Leave to cool slightly.

Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.

Line a baking sheet with waxed paper and drop heaped teaspoonful of the mixture onto it, spaced well apart. Bake in a preheated oven, 400 degrees F, for 25 minutes, until the pastry puffs are firm to the touch and golden brown. Cut the pastry puffs in half through the middle.

Smoked Salmon Sauce…

1 fillet Smoked Salmon, chopped
1 1/3 cups milk
2 tbsp flour
1 tbsp butter
1 green onion, chopped
1 tsp Worcestershire Sauce
Pepper
Make a roux base in a saucepan with the flour and butter. Add the milk, Seabright smoked salmon pieces, onion, Worcestershire sauce and pepper. Simmer till thickened.

Spoon mixture into pastry puffs and serve immediately.

Serves 4.

Ingredients:

1 large cooked lobster
1 large cauliflower, washed
1/2 pint mayonnaise
1/4 pint vegetable oil
2 tsp. Dijon mustard
3 tbsp. lemon juice
4 hard-boiled eggs, coarsely chopped
1 tbsp. dry mustard
16 black olives, halved and pitted
Salt and pepper
2 bunches watercress, washed
Red caviar

Directions:

Break the cauliflower into small florets and mix with the oil, lemon juice, dry mustard and seasoning, stirring well, to ensure that all the cauliflower is well coated. Chill for at least 2 hours.

Crack the lobster and remove all the meat from the shell and claws. Put the lobster meat into a bowl and stir in the mayonnaise and Dijon mustard. Mix the eggs and olives into the cauliflower, tossing gently so as not to break up the eggs.

Trim the watercress and arrange it on a serving plate. Spoon over the cauliflower mixture and top with the lobster and mayonnaise mixture. Sprinkle with the caviar and serve at once.

Ingredients:

1/4 cup butter
Meat from 1 or 2 lobster
In a large saucepan, heat butter until foamy. Add lobster meat and cook until pink. Remove meat from pan and set aside.

1 onion, finely chopped
1/4 tsp. pepper
2 cups boiling water
2 cups chopped raw potatoes
1 tsp. salt
1/2 tsp. salt
2 cups milk

Directions:

Add onions to remaining butter in pan and cook until transparent. Stir in water, 1 tsp. salt and potatoes. Bring to a boil, cover and simmer for about 5 minutes or until potatoes are tender. Stir in lobster, milk, 1/2 tsp. salt and pepper. Heat thoroughly, but do not boil. Pour into individual serving bowls.

Ingredients:

2 cups cooked lobster meat (500 ml)
2 tomatoes, chopped
1/4 cup green pepper, chopped (50 ml)
1/2 cup cereal cream or blend (125 ml)
1/2 tsp. ground cumin (2 ml)
1/4 tsp. ground allspice (1 ml)
1/8 tsp. ground red pepper (0.5 ml)
2 cups unsalted cracker crumbs (500 ml)
1/3 cup margarine, melted (75 ml)

Instructions:

Mix lobster, tomatoes and green pepper. Arrange in an oblong 11″ x 7″ (2.5L) dish. Blend spices and cream. Pour 1/4 cup (50ml) of spiced cream over lobster mixture. Mix crumbs and melted margarine. Sprinkle over lobster combination. Pour remaining cream over crumbs. Cook uncovered for 30 minutes at 375 degrees F (190 degrees C). Garnish with limes and nachoes. Serve with rice and salad.

Serves 4-6.

Ingredients:

meat from 2 cooked lobster (2)
2 cups baby corn on the cob, precooked (500ml)
1 large yellow bell pepper, cut in (1)
strips
2 cups fresh Chinese green beans, cut into (500ml)
small pieces
1/4 cup onion, diced (60ml)

Instructions:

Bring medium saucepan of salted water to boil. Add green beans and cook till just done, about 2 minutes. Drain and transfer to bowl of ice water and cool. Drain beans and corn and place in large bowl with pepper and onion.

Prepare dressing and let stand for 1 hour. Separate lobster meat, slicing tail into rounds and removing cartilage from claws. Divide meat between four plates and place on bed of lettuce or Belgian endive. Try using whole claws to garnish each serving.

Tarragon Dressing

3 tbsp tarragon vinegar (45 ml)
1 tbsp cracked black pepper (15 ml)
1 1/2 tbsp coarse-grained mustard (20 ml)
1 tbsp honey (15 ml)
3/4 cup vegetable oil (180 ml)
3 tbsp fresh tarragon, chopped (45ml)
or 2 tsp/10ml dried tarragon
crumbled

Bring vinegar and pepper to simmer in small heavy pan. Whisk in mustard and honey. Gradually whisk in oil. Remove from heat and mix in tarragon. Put half of dressing over vegetables and let stand at room temperature for one hour.

Serves 4.