HARD RYDE BLUEGRASS BAND PLAYS TEMAGAMI

Presented by the Temagami Artisitic Collective, Hard Ryde plays tonight in Temagami. Hailing from musical backgrounds encompassing country, old-time and jazz, the sum of these individual parts equals one dynamic powerhouse of talent taking the Canadian bluegrass stage. 8 p.m. August 21st at the Temagami Welcome Centre theatre.

WINNING SECOND PLACE

Lemon Blueberry Daquoise

Smoothwater of Temagami takes second place for this scrumptious dessert. We have 3 c0-creaters to thank: Caryn Colman, Chantelle Mousseau, and the Mademoiselle Wwoofer Marie.

Here is the recipe to share. Enjoy!!

Dacquoise

6 egg whites

1 cup fruit sugar

½ tsp. pure vanilla extract & ½ tbsp. pure almond extract

1 tbsp. corn starch

1 cup toasted almonds

Beat egg whites until light. Gradually beat in ½ cup fruit sugar. Beat in vanilla and almond extract. Combine remaining fruit sugar with corn starch and chopped almonds, and fold into egg whites. Spread meringue evenly over 3 parchment paper circles. Preheat oven to 250 and bake for about 1 hour. Don’t overbake. Meringues can be tricky.

Lemon Cream

180 g sugar

zest and juice of 6 lemons

6 eggs

450 g of cream cheese

9 tsp. sugar

3 g agar-agar* (option gelatin)

*Agar-agar is a seaweed thickener used instead of gelatin. It’s perfect for vegetarians.

Mix together sugar and lemon zest. Add eggs, lemon juice and agar-agar. Cook in a double boiler until the mixture thickens. Add a spot of butter. Put the mixture aside. Meanwhile, mix cream cheese and sugar, and add it to the lemon cream. When the mixture is cool, whip the cream and add it. Refrigerate.

Blueberry Jelly

2 cups wild blueberries

½ cup sugar

5 g agar-agar (option gelatin)

Cook blueberries and sugar for about 20 minutes. Add agar-agar dissolved in boiling water. Cook 5 more minutes.

Blueberry Icing

1 cup butter

1 tbsp. pure vanilla extract

4 cups of sifted icing sugar

2 tbsp. milk

½ cup blueberry jelly

Cream butter and icing sugar. Add vanilla, milk and blueberry jelly.

Assembling the Daquoise

Start with one meringue. Layer with blueberry jelly, lemon cream, fresh blueberries. Then begin again with the second meringue, and layer. Add final meringue, but do not layer with anything. First ice the sides of the dacquoise, and pipe icing around the edges of the top. This icing edge will hold in the jelly and the blueberries. Now the cake is ready for you to add a layer of jelly, and top with wild blueberries.