Kelowna’s Delta Grand Okanagan will be the setting for a grand gala June 21 to raise funds for conservation of habitat for wildlife in this valley.
The Nature Trust of B.C.’s fifth annual Earth, Wind and Fire event will feature the creations of some of the province’s best chefs, including members of the Canadian National Culinary Team, Culinary Team British Columbia and local chefs Stuart Klassen, president of the Okanagan Chefs’ Association and executive chef at the Grand, Rod Butters of RauDZ Regional Table, Jesse Croy of Summerhill, Mark Filatow of Waterfront Restaurant, Willi Franz of the Grapevine at Gray Monk, Sandrine of Sandrine French Pastry and Kai Koroll of Cactus Club Kelowna.
Wineries participating include 50th Parallel, Aces, Calona Vineyards, Eau Vivre, Ex Nihilo, Gray Monk, Hillside, Howling Bluff, Intrigue, Meyer Family, Oliver Twist, Peller Estates, Sandhill, Silver Sage, Stag’s Hollow, Summerhill and The View.
And, there’ll be breweries as well: Big Surf Beer, Okanagan Spring and Tree.
It’s a great, fun evening with fantastic food and wines, great live entertainment and all sorts of chances to win prizes or bid on such items as the incredible Wall of Wine put together every year by Tom Kennedy, with donations from some of the province’s best wineries.
Tickets are available by calling Tracy Loewen at 1-866-288-7878; or go to: www.naturetrust.bc.ca
Deb Kennedy of Nature Trust has shared a couple of her family’s favourite recipes to celebrate this fifth Earth Wind and Fire event to raise money for Okanagan wildlife habitat.
There’ll even be a copy of my book, Jude’s Kitchen, hidden in a basket of goodies in the silent auction for you to bid on. It’s also available at bookstores and wine shops and is full of recipes for preparing fresh, local ingredients, in season. In fact, it’s arranged by the season, but comes complete with two indexes, one by the meal for which you are cooking.
Deb’s Manicotti
While this might be a bit of a nuisance to make, the raves will make it all worthwhile. Try pairing this with the deep, rich, smooth flavours of the 2011 Intrigue Wines Merlot.
Crepe batter:
1/2 c. (125 ml) flour
2/3 c. (150 ml) milk
2 eggs
1 tsp. (5 ml) melted butter
pinch of salt
Filling:
1/4 c. (60 ml) parsley
2 c. (500 ml) ricotta cheese
1 egg
1/4 c. (60 ml) parmesan cheese
pinch of salt
Meat Sauce:
1 c. (250 ml) onion
1 large carrot
1 garlic clove
1 tbsp. (15 ml) fresh oregano
1 tbsp. (15 ml) fresh basil
drizzle of oil
3/4 lb. (340 g) lean ground beef
14 oz. (398 ml) tomato sauce
5.5 oz. (156 ml) tomato paste
6 oz. (170 ml) water
salt and pepper, to taste
For the crepes, combine all the ingredients well and use a small ladle to spoon the batter into a hot, greased frypan or crepe pan, about six inches in diameter, and tilt to lightly cover the bottom with the batter. When browned on one side, flip over and cook the other side.
Makes about 12 crepes.
For the filling, cop the parsley and combine with the other ingredients, mixing well.
Put a spoonful on each crepe and roll up and place in a shallow baking dish.
Pre-heat oven to 375 F.
For the meat sauce, chop the onion, grate the carrot and mince the garlic and herbs.
Heat a drizzle of oil over medium-high heat in a medium-sized frypan and soften the chopped onions.
Add the ground beef and cook it until it’s no longer pink, adding the carrot and garlic partway through.
Add remaining ingredients, mix well and simmer until thickened.
Pour meat sauce over stuffed crepes and bake for about 20 minutes.
Grate fresh parmesan cheese over top and bake for another 10 minutes or so.
Serves 4-6.
Deb’s Lemon Angel Pie
Next to chocolate, lemon is my favourite dessert flavour and this is both sweet and tart, a grand end to a fine meal. Thanks Deb.
Meringue shell:
4 egg whites
1/4 tsp. (1 ml) cream of tartar
1 c. (250 ml) sugar
Custard filling:
4 egg yolks
1/2 c. (125 ml) sugar
3 tbsp. (45 ml) lemon juice
2 tbsp. (30 ml) water
1 tbsp. (15 ml) minced lemon zest
1 c. (250 ml) whipping cream
threads of lemon zest, to garnish
Pre-heat oven to 275 F.
Make the meringue shell by beating egg whites until frothy, then add the cream of tartar and beat on high speed until soft peaks form.
Begin to add the sugar, gradually, beating well after each addition, until the sugar is dissolved and the egg whites are glossy and form stiff peaks when you lift the beater.
Grease a nine-inch pie plate and pile the thick whites into the pan, making a high rim around the edge.
Bake for about an hour or until crisp and dry to the touch.
Cool at room temperature.
Meanwhile prepare the filling by beating the egg yolks on high speed until they are thick and lemon-coloured. Beat in the sugar, then reduce the speed and add the lemon juice, water and lemon zest.
Pour into the top of a double boiler on medium-low heat and stirring constantly, cook for 10 or 15 minutes, or until it has thickened and formed a custard.
Cover the top with plastic film and refrigerate until cooled.
Whip the cold cream until stiff, then fold it into the cooled egg yolk mixture.
Pour into the cooled meringue shell and refrigerate overnight.
Sprinkle with threads of lemon zest to garnish, before serving.
