Dig the cool satisfaction of not knowing – A Houseboat Studio on Lake Temagami

Posted on August 26, 2012 by Unzan Doshin, Mako Voelkel

We were visited by an incredible woman on the lake this year. Caryn Colman, who founded Smoothwater Outfitters in Temagami has been floating about the lake in a houseboat studio this summer. Here she is here in the back end of the boat:

As a lapsed painter I found the whole visit on her boat quite inspiring. Just the evidence of creative endeavor and the thought of spending the summer months floating along in such beautiful surroundings pulled on something deep within me.

Houseboat docked at boathouse: Here we can see the inside of her boat with Water’s ghostly image behind a reflection of the lake. He’s examining a selection of prints to add to the cottage. In the background we see a few letters from the sign of the boathouse (Camp Chee-ko) through the front door of the boat.

An example of Caryn’s work – Clouds and Water…

And my favorite thing to find was this little note, posted on her refrigerator.

Can you dig it?

PEACH & GINGER BEER A-BREWING

My two brands of sweet fern beer and raspberry beer are disappearing. So last night I started a peach and ginger beer. I froze the peaches last summer, so I know they are full of Niagara's sun-ripened goodness.
The brew is very promising with a divine aroma. In five days from now I'll decant the magic into the carboy. Two weeks from then, into the bottles. And two weeks after that down our throats. That should take us to around March 17. Rest assured, I won't add green to my beer like the Patty's do. Come for a taste and catch a ski or snowshoe!

FISHING OSPREY & SOUNDS OF SUMMER

My friend Lorne sent me this osprey fishing video clip and I knew it would be good. In Temagami, I've seen osprey flying, and osprey nests high up in the pine tree tops. But never have I seen fishing like this!  I especially get 'soft' when I hear the audio --beautiful sounds of summer.  A nice fantasy while watching the snow fall outside my office window. Time for a ski!

SMOOTHWATER'S NEWEST HOLIDAY RECIPE

Poppy Seed Strudel or Mohnzopf  Yum!  I am so thrilled to have finally figured out how to get the poppy seeds to stick together in a sweet mass. For years I have been trying to get it, but the poppy seeds just keep falling out, all over the plate, dress, floor....  My craving goes way back to the Jewish pastries of my childhood (German inspired, now I know), to a danish at a cafe in Yorkville (remember Cake Master?), to a frum bakery in Paris's Marais district. Finally, thanks to my 2010 trip to Vienna, and subsequent purchase of a cookbook, I learned the centuries old secret of traditional Germanic households. The recipe follows.

Poppy Seed Filling:

Cook this first so it has time to cool before you add it to the pastry.

1 1/4 cup milk

7/8 cup powdered sugar

2 tbsp. cinnamon

1 tsp. vanilla    

Zest of 1/2 lemon                                               

Scant 1/3 cup semolina or cornmeal

1 1/2 cup poppy seeds

1 tbsp. almond extract 

Hot apricot jam for glaze

Heat the milk with sugar and spices. Add cereal, stirring constantly.  Then add the poppyseeds.  Cool completely.  Add a little rum if it is too thick.

Brioche dough:

2 eggs                                                            

1/3 cup powdered sugar                                

1 package yeast                                              

1 tsp. vanilla                                                  

2 3/4 cups flour

1/3 tsp. salt

1/2 generous cup soft butter            

Prepare yeast in warm water with sugar.  Mix eggs and sugar and add to finished yeast.  Stir in flour and at the end, salt and butter.  Knead into a smooth dough and refrigerate for at least 15 minutes.

Procedure:

Roll out dough into 16 x 8" rectangle. Spread filling all over the lower half of the dough. Fold the remaining dough over the filling. Make diagonal cuts at regular intervals on two sides, and cross these strips into a braid.

Lift strudel and place in a buttered loaf pan. Put in a warm place and let it rise by 1/3. Preheat your oven to 350 and bake for about 45-55 minutes. Finish with a glaze of hot apricot jam and sprinkle with a few more poppy seeds.

Enjoy for brunch, afternoon tea, or all day!  Who cares if the poppy seeds get into your teeth.  We're all family and friends!