Partridgeberries

Cranberry Scones or Partridgeberry Scones. Light, buttery scones with delicious pops of tart flavour baked inside. A tasty teatime treat!

Jam Filled Vanilla Buttercream Cupcakes. Beautifully tender vanilla cupcakes with jam filled centres and topped with creamy vanilla buttercream frosting.

Jam tarts. A real local Newfoundland favourite, especially using local berry jams. You can use any jam you like in these gorgeous little mini tarts.

This simple recipe idea was another fridge cleaner I came up with using leftover stuff in my fridge as a last minute dessert. I think a little creme anglaise might go well with this one too…well, then again, what doesn’t? Serves 4 1 sheet frozen puff pastry (about 12x 12 inches) ½ cup partridgeberry jam 2 …

I’ve been playing with my new panini press that I got for Christmas and this sandwhich was a quiet lunch at home alone one afternoon last week. It was inspired by an hors d’ouevre that I very often serve when we have friends over for the evening and that has been previously featured on this …

A very interesting combination of flavours here. The sharpness of the partridgeberries balances out the sweetness of the vegetables and the earthy flavour of the rosemary goes well with the caribou. The recipe calls for the potatoes to be in the stew but I always like mine roasted on the side along with some roasted …

Serves 2 2 twelve ounce strip loin or prime rib steaks 1 clove minced garlic 2 tbsp olive oil ½ cup red wine ½ tsp freshly ground black pepper Salt to season ½ cup fresh or frozen partridgeberries (small cranberries can be substituted) 1 tbsp lemon zest Juice of 1 lemon 2 tbsp brown sugar …

Cranberry Orange Muffins. Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze.

2 cups partridgeberries¾ cup sugar2 large apples peeled, cored and choppedPinch cinnamon (optional) Simmer all the ingredients together for about 20 minutes. Allow to cool for about 30 minutes before pureeing the sauce in a blender or food processor. Store in mason jars.

This is my latest weekend experiment which we had for dessert at brunch on Sunday. I made double the partridgeberry puree called for in my gelato recipe. The extra amount I split in half, swirled one portion through the gelato and used the remainder to top the pear crumble. Sweet and tart meet on a …