[ Individual jars – 190 ml or 125ml ]
. Lingonberries – compote
Fruit with a sharp taste. Also known as mountain cranberry. Serve with turkey, patés. Great with toast and cheese.
. Saskatoon berries – compote
Everybody loves this fruit. Adds zest to simmered meats like stews or spare ribs or to sauces. A great breakfast jam.
. Saskatoons in alcohol
Try as is, with pound cake, on ice cream or yogurt, on your morning toast.
. Pickled milkweed pods
This wild vegetable makes a great pickle. Add to a plate of hors-d’oeuvre, serve with smoked salmon, patés or foie gras. Chop it up with sour cream to make a dip for raw vegetables.
. Juniper berries 25 g
Break up ten berries in a beef or deer stew. Grate a few potato, add an egg, ten broken berries and fry in duck fat. Add to your favorite marinades and vinaigrettes.
. Blueberries – compote
Ah, the forgotten taste of wild blueberries.
. Pickled ox-eye daisy capers
Mild, spicy and simply gorgeous! Use as you would capers: in salads, with smoked salmon, as decoration on a cracker with cheese or meat, in sauces or chicken stuffing. Try tomatoes, feta cheese, chopped basil and ox-eye daisy capers.
. Cedar – jelly
Add to cooked carrots and serve. Spread on warm apple pie. Add a bit at a time to fruit salads. Accompanies quail, lamb and any wild meat. Try sour cream and cedar jelly with smoked salmon. Add to juices from a roast at the last minute so as not to lose the flavor.
. Chokecherry – jelly
Serve with wild duck, goose and other game birds. Great with pork. Improves all sauces for meats. Put bread, brie and a dab of chokecherry jelly in the oven.
. Pickled cattail hearts
The caviar of our wild plants… reminds one of hearts of palm with a more delicate taste and a finer texture. Roll in a thin slice of prosciutto or smoked salmon. Try this salad: cattail hearts, black olives and small cubes of red bell pepper with a mild vinaigrette. Prepare shrimp, scallops or crab in garlic butter. Add cattail hearts with a bit of their juice at the end just to heat them. Serve with baguette. Delicious with wasabe and soy sauce.
. Cloudberries – compote
Surprising and exotic! Accompanies pork wonderfully. Duck magret is unsurpassed when prepared with cloudberries. Great in cheesecake and on toast.
. Saskatoon mustard
. Wild mushroom mustard
. Sea asparagus mustard
. Wild mustard with wine
Hot mustards, each with their own special taste. Use in sauces, vinaigrettes. Baste on salmon or trout and leave a few hours in the refrigerator before putting in the oven. Apply generously on roasts before cooking. Serve with cold cuts and in sandwiches.
. Highbush cranberries – jelly
Our grandmothers used to prepare an exquisite highbush cranberry jelly. Pronounced taste. With toast and cheese, in sauces. Accompanies wild duck, goose and all dark meats.
. Pickled spruce tips
A tasty condiment. Roll up one or two spruce tips in a fillet of sole before cooking. Add to sauce for wild meats.
. Blackberries – compote
. Wild plum – compote
Sweet pulp and tart skin. What a combination. Perhaps the most complex tasting of our wild fruit! Oriental cooking. Use generously when cooking rabbit or pork. Add to sauces. Crackers, cheese and a dab of plum sauce. Superb!
. Wild grape – jelly
Tangy, sharp. Accompanies red meats. Add to sauces. On toast with brie or old cheddar.
. Pickled sea asparagus
Used to accompany or decorate a plate of fish.
. Balsam fir – jelly
See Cedar jelly above. Same use but its own distinctive taste.
. Birch syrup
Made from birch sap, just like maple syrup is made. A condiment rather than a regular syrup. Use sparingly. Brush on meats or fish before or after cooking. Remarkably good with scallops. Add a teaspoonful just before serving. On ice cream or yogurt. Use in lieu of balsamic vinegar for vinaigrettes and marinades.
. Wild rose syrup
A lot of flavor. Wonderful in fruit salads… add a bit at a time and taste.
. Wild bergamot – jelly
Spicy, peppery, great with meats.
. Sumac – jelly
An old cure for coughs and sore throats. Great on toast or with fish and meats.
. Elderberry – jelly
Mild but tasty. Best in sauces for white meat… rabbit, quail, chicken. With toast and cheese.
. Pickled fiddleheads
Rinse in cold water and add to salads. Serve with a plate of hors-d’oeuvre. Add to your vegetables in your next stir-fry. Try this salad: rinsed fiddleheads, cubes of cantaloupe and a mild salad dressing.
. Rustik 2-mustard gift pack
. Rustik 4-mustard gift pack
. Rustik 2 fruit/vegetable gift pack
. Rustik 4 fruit/vegetable gift pack