SUMMER FRESH RECIPES

BAVARIAN CREAM DARK CHOCOLATE AND GOAT MILK MOUSSE, GOAT MILK CAJETA, SERVED WITH OKANAGAN CHERRY COMPOTE AND GOAT MILK GELATO

BEARFOOT BISTRO

EXECUTIVE PASTRY CHEF DOMINIC FORTIN The locally- sourced ingredients include Goat milk from the Fraser Valley and cherries from the Okanagan. CAJETA Cajeta) Ingredients: 1 litre goat milk ½ tsp. baking soda 175 g sugar 25 g honey or 50 g maple syrup 1 pinch of salt

( Goat dulce de leche) ( yields 250 ml of Bring the milk to a simmer in a large sauce pan. Add the baking soda whisking continuously. Add the sugar and honey or maple syrup. Bring the mixture to a boil and cook on medium low heat until it reaches 114 degrees C; this could take up to one hour until it is a golden brown colour. When the correct temperature is reached, transfer the Cajeta in a heat safe container. Keep refrigerated and warm before serving. GEWÜRZTRAMINER AND CHERRY COMPOTE 500 ml Gewürztraminer ( or any good sweet wine; port can be used but will result in a different flavour) 175 g sugar 2 star anise 1 lemon ( zest only) 1 fresh vanilla bean - grated 500 g fresh Okanagan cherries pitted ( Lapines are my favourite) Combine the wine, sugar, vanilla, star anise and lemon zest in a sauce pan. Bring to a boil and simmer slowly until the liquid is reduced by half. Have the cherries in a mixing bowl and simply pour the liquid over the cherries. Cover the mixing bowl immediately with saran wrap, keep covered for at least 30 minutes to let the flavours infuse. BAVARIAN CREAM DARK CHOCOLATE AND GOAT MILK MOUSSE ( Serves 4) Crème anglaise: 75 g goat milk 75 g goat cream 2 egg yolks 25 g sugar 2 sheets gelatin 95 g quality chocolate ( 64%- 66% cocoa) 80 g goat cream To make the Bavarian cream, you will first need to make a crème anglaise. First, whip the goat cream to medium peak so the cream isn’t too stiff and set aside. Soak the gelatin in cold water and set aside. Melt your chocolate over a hot water bath or microwave on low heat. To make the crème anglaise: Whisk the egg yolks and the sugar in a mixing bowl and reserve. In a small sauce pan bring the milk and the cream to a boil. Pour a little bit of the liquid over the egg yolk mixture ( to warm the yolks) and whisk together, transfer the egg yolk mixture into the sauce pan with the liquids. Slowly bring the crème anglaise to 84- 85 degrees C or until it coats the back of a spoon. Squeeze the excess water from the gelatin and dissolve the gelatin in the crème anglaise. Strain the crème anglaise over the melted chocolate and whisk to an emulsion. Fold the remaining cream in the chocolate crème anglaise mix and pour into desired mould or glass. Refrigerate 4 hours. To serve: Remove the mousse from the refrigerator 30 mins. before serving ( gives a better texture and improves the flavour of the chocolate). Spoon a generous amount of cherry compote on top of the mousse. Top this with a spoon of the goat milk gelato and a drizzle of warm Cajeta. To add some crunch use some ground toasted hazelnut ( Try the hazelnut from Agassiz). We use the goat products from Farmhouse Natural Cheese, Agassiz B. C. GOAT MILK GELATO ( yields 1.5L) 1150 ml fresh goat milk 400 g goat cream ( 40 % fat) 72 g goat butter 5 g cornstarch 30 g lavender honey 240 g sugar 60 g goat milk powder ( optional) 1 pinch of salt Mix sugar, cornstarch and milk powder together in a mixing bowl. In a sauce pan bring to a boil the sugar, cream, milk and honey, whisking continuously. When the mixture is boiling, add the goat butter and stir until well combined. Transfer the mixture to a heat proof bowl over an ice bath until cold, then place into the fridge overnight. The next day blend together with a hand blender and process in your ice cream machine. PORK AND VEGETABLE QUICHE WITH SEASONAL GREENS AND RASPBERRY VINAIGRETTE

BAVARIA RESTAURANT

CHEF JAMIE ZILINSKY We use local organic pork supplied by Two Rivers Meats and our vegetables, greens and herbs are sourced from various Pemberton farms. ( Yields 2 pies) FILLING 1 tbsp. olive oil 2 medium mushrooms sliced ½ red pepper, diced small ½ cup Swiss cheese grated ¼ cup chopped green onion 2 Pork chops, bone out and diced or 1 cup roast pork leftovers Garlic powder Paprika 1 tsp. 1 tsp. CUSTARD 8 eggs 1 ½ cups cream 1 ½ cups milk Salt and pepper to taste CRUST 1 sheet of prepared puff pastry cut in half or your favorite savoury dough recipe. Heat the olive oil in a pan. Sauté the mushrooms and red pepper until sweated. Set aside and let cool. Sauté the pork in the same pan until browned and season with salt, pepper, garlic powder, and paprika. Combine with cooked vegetables and let cool.

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