Pie: Summer Berries

Pie: Summer Berries


"This pie is sure to please everyone!"

Pate Sucre: 
1 ½ cups flour
¼ tsp salt
¼ cup sugar
½ cup butter, frozen
1 large egg, beaten
1 lemon, zested

Mix together flour, salt and sugar. Grate frozen butter into dry mix.
Once you achieve a sand like consistency, add your egg and lemon zest.
Mix just until formed. Wrap and place in fridge for 1 hour.(I recommend making this ahead of time)
Once chilled, roll out to a ¼ inch and place in greased pie plate. 
Bake at 350C for 10 minutes or just until the edges are turning light brown.

4 ½ cups blended berries of your choice (even substitute for peaches, apples or cherry!)
½ cup sugar
¼ cup cornstarch
½ tsp vanilla
¼ tsp salt

Mix filling, let it sit until juices are absorbed from cornstarch. Place in par baked pie dough.
Place pie in 350C oven and bake for 30-45 minutes or until the filling is set and the dough is golden brown. Let set for 15 minutes before serving. Goes great with a scoop of ice cream!

Lemon Curd Parfait

Lemon Curd Parfait


"The lemon flavor will make you pucker up!"


Nice and easy summer recipe. 

1 cup fresh lemon juice
1 tbsp lemon zest
1 cup sugar
4 egg yolks
½ cup unsalted butter, cubed
¼ tsp vanilla
¼ tsp salt

In a double boiler, mix together lemon juice, zest, sugar and egg yolks. 
Turn heat on medium and stir continuously. You’ll see the mixture froth, then thicken.
Once desired thickness is achieved, add cubed butter, vanilla and salt. Stir until everything is incorporated. Place in fridge to cool with plastic wrap seal. 

To assemble. Whip 1 cup of heavy cream with vanilla and powdered sugar. In tall glasses, place berries at the bottom, layer with 2 tbsp of lemon curd, and whipped cream. Repeat until glass is full. Best enjoyed on a deck with a view of the lake!

Salt Baked Fish

Salt Baked Fish


Probably the most simplistic yet delicious way to cook fish. This method dates back centuries, as salt was often easily accessible and a great way to preserve any protein. Great way to wow any dinner guests, with visual appeal and flaky, delicate fish.

1 3-4 lb fish cleaned and descaled, with head and tail intact
4 cups of coarse sea salt
1 oz brandy
1 orange, sliced
1 bunch rosemary

Mix salt with water, to create a sand like consistency. Make a layer of salt on the baking sheet, just big enough to fit the fish. Preheat oven to 400C.
Splash fish with brandy, make sure to coat it inside & out. Place sliced orange and rosemary inside the cavity. Place fish on top of salt lined baking sheet. Coat the fish with the rest of your salt mix, make sure to create a complete covering. 
Bake for 20-30 minutes. (Size of fish will vary cooking time)

Foraging for Wild Berries

Foraging for Wild Berries


Foraging for berries is one blissful activity for anyone, of any age.

One of nature’s most special, sought after gift. There is certainly no shortage of berries in the North Channel, you’re lucky if you don’t spot any on a hike. We’re all familiar with the ever so tasty blueberries, blackberries, raspberries and strawberries. What about their not so popular cousins, like the chokecherry, black currant, gooseberry, sumac. Each of these berries grow in just about any warm climate, all with very short seasons. You could easily go out foraging on a weekly basis, and come across a new bush of sweet berries. Why bring a pint of blueberries with you when you can go pick them for free? Here is a list of all the safe, delicious berries our forests have to offer.




Blind River Community Days


Blind River Community Days

blind river

Blind River is a small town of just over 3,000 people.

It’s one of those quaint little towns where everybody knows everybody. For as long as I can remember, the Blind River Community Days were one of the main highlights of my summer. Starting the long weekend off with a huge parade down main street, taking notice of all the hard work locals have done on their floats. Right once the street quiets down, we would head straight to the fields of W.C. Eaket, where they would set up the biggest rides any small town kid has ever seen. Here we would enjoy the rest of the afternoon, and fill ourselves with cotton candy and hotdogs. Live music and beer tents would continue the evening with the older crowd. It may not sound like much, but the Blind River Community Days has made it’s way to the top 100 festivals in Ontario. Be sure to check it out this summer. Always held on the 2nd weekend of July.

Smelts – Fry ‘Em

Smelts – Fry 'Em


Fried Smelts! The delicious delicacy we all look forward to each year.
This is a simple, easy way to get your smelt fix. Great for big gatherings!

This recipe is for 1-1 ½ lb of smelts
¾ cup flour
¼ cup corn starch
2 eggs, well beaten
1-1 ½ cups of beer (the darker the better!)
Salt, Pepper
(Add some cayenne for a kick!)
Mix the dry ingredients together, and slowly incorporate wet ingredients. Adjust batter for consistency. (a thicker batter will give a denser coating, thinner batter will be more crispy)
Bring your frying oil up to 350-375C. 
Pat smelts dry, and one by one dip them in beer batter. Place them lightly in the oil, ensure you’re splashing the oil away from you! 
Fry 4-5 minutes per smelt. (Don’t over crowd your deep fryer!)
Remove, drain excess oil and salt generously. Serve with lemon wedges!

Motorized Richardson Docks


Motorized Richardson Dock


This picture often reminds me of the classic Mark Twain novel from 1884. Tom Sawyer and Huckleberry Finn floating down the Mississippi River.

Only difference is this is taken at Lake Lauzon, and the raft is motorized with the addition of a picnic table and barbeque. So really, it’s nothing quite like the book at all. I’m sure they would have been able to last a few years on that raft had they been set up this nicely. Fishing, cooking, dining and good conversation can all fit on this dock. Not to mention, double as an atv barge, swimming dock and pontoon.

Now time to create your own story on a Richardson motorized dock


Peaches – Grilled & Glazed

Peaches – Grilled & Glazed


Honestly, the best, simplest and most delicious way to eat peaches!

4 peaches, ripe and halved with core removed
1 tsp vanilla
1 oz bourbon or brandy
2 sprigs of thyme
¼ cup brown sugar

Mix peaches in with vanilla, bourbon, thyme and brown sugar.  Let sit for 15-20 minutes.
Preheat barbeque to a medium high heat. Placing peaches flesh side down, rotating after 6 minutes. Once peaches are nice and charred, remove and serve with vanilla ice cream and granola.

Poisson en Papillote

Poisson en Papillote

poisson en papillote

"I spoke of the Poisson en Papillote earlier for the campfire cooking method. You can use this recipe either in the oven, or on a light campfire. (If cooking on the campfire, ensure you double wrap the package in tinfoil)"

1 whole "Poisson", cleaned and descaled
1 lemon, sliced in rounds
½ bunch chives (or forage for those wild onions!)
½ zucchini, cut in ½ circles
½ red pepper, diced
1 tab of butter

Layer the lemon, chive, zucchini and red pepper on the bottom of the parchment paper. Season with salt and pepper.

Add a few slices of lemon to the inside of the fish, along with a few sprigs of chive. Place tab of butter on top and season well. Fold the package to create a tight seal. 
Bake at 350C for 10-12 minutes (size of fish will vary)
Or place on top of glowing embers for 8-10 minutes or until pouch is filled with steam.
Voila! Chef du Poisson!

Here is a guide on how to fold the parchment for Poisson en Papillote


Chocolate Chip Cookies

Chocolate Chip Cookies


"I came across a recipe similar to these devils, and after a year or so I’d like to believe I’ve perfected the chocolate chip cookie. This is a good sweet treat necessary for any long weekend of camping!"

Preheat oven to 350C

Dry Ingredients:
2 ¾ cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Wet Ingredients:
1 ¼ cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups chocolate chips

Mix dry ingredients, set aside. Beat butter and sugar together until light and fluffy, add eggs and continue to whip for another 4-5 minutes. Add vanilla and chocolate chips. Add the dry ingredients, mixing in between additions. Shape into a ball and let it rest in the fridge for 20 minutes. 

On a baking sheet lined with parchment paper, place 1” balls of the cookie dough 3” apart.
Bake for 6 minutes, and rotate. Bake for another 7-8 minutes, or until edges of the cookies are turning golden brown. Remove from oven and let cool slightly. Best served warm with some milk!