WHATEVER HAPPENED TO THE YEAR?

And whatever happened to me, Caryn? I got lost in Temagami at Smoothwater. So I did not write. A year in review would include the AGM of Friends of Temagami, a record snow year with lots of wood hauling splitting and burning, roof shovelling, getting my truck stuck lots, celebrating the Ontario Cross Country Provincial Ski races at Temiskaming Nordic Ski Club, and meeting lots of wonderful people visiting Smoothwater. More news is coming, I promise. Meanwhile the Temiskaming Speaker has picked me up to write a culinary column.  A few samples follow. I hope you like them.

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!

CROWNING TORONTO'S BEST CHOLENT

Crowning Toronto's best cholent | The Canadian Jewish News

In my humble opinion, cholent is not unlike Cassoulet, except of course for the pork!

Wikipedia 'says': Cassoulet (from Occitan caçolet [kasuˈlet], French: [kasuˈlɛ]) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Goes to show ya, if the Jews invented fois gras, cassoulet via cholent is not such a far cry.

CRAZY FOR CRAB APPLES NOSH WITH NASH

Last Friday's NOSH WITH NASH dinner and concert was a recipe for community success. Arts generate business! There were about 15 who came for dinner, and about 40 for the concert. The concert itself was wonderful with Jory singing so intimately for everyone and telling such kooky stories. For those of you who couldn't be there, I'm going to share my braised cabbage and crab apple recipe.
CRAZY FOR CRAB APPLE BRAISED CABBAGE
This is really easy but don't expect the braising to take place quickly. By definition, braising is a long, slow, cooking process-- one that fills your house with lovely aromas. Give yourself two hours, gracefully watching the stove while you get on cooking other delights.
Ingredients for about 15 folks
1 red cabbage, sliced
3 onions, ringed
Bit of celery if you have it, or celeriac
1/4 green cabbage
Stout beer ( 1/2 bottle or more)
(Or a little apple cider vinegar)
About 6 springs of fresh sage or other fresh herb
Jar of spiced crab apples (I can my own from Gwen's farm)

Method
Sautee the onions, celery, celeriac. Add the cabbage, sage, beer and enough water to make it the mixture a little bit soupy. Then you cook the whole thing down, stirring often. About midway, add the jar of spiced crab apples, liquid and all.  Adjust to taste so the dish is sweet and sourish. You can make this the day before to allow the flavours a better marriage.

CUTTING DOWN TREES FOR FRIENDS OF TEMAGAMI

On October 28th Friends of Temagami was poised to start its annual general meeting at Smoothwater. Ironically, that was the very afternoon that old-time logger Viateur Couture arrived to assess three trees ready to fall on our lodge, or someone's car.  Now, when an expert like Viateur shows up and says he can work right then and there, you don't say no. So in less that three hours he took down a spruce, birch and white pine. It was a display of virtuosity. Now I have more firewood and pine to mill for future renovations. Indeed, it was a day to honour the merging of Friends of Temagami and an old-time logger, Viateur Couture. And it can never be said that Smoothwater doesn't provide ultimate and appropriate entertainment for her guests!

Hors d'Oeuvre, Appetizer, Amuse Bouche, Canape? What's the difference?

What's the difference? And who cares? The Romans made a flaky pastry, sheet by sheet much like our filo dough. France in 1440 established a corporation of pastrycooks, depriving the common person from baking and selling pastries. Catherine de Medici employed a pastry cook and brought many a fine pastry to France, including the macaron. From the 16th century on, convents made biscuits (bis cuit 'twice cooked') to be sold in aid of good works. In other words, pastries have been forever loved and are here to stay. Could there be any new inventions? Probably not, except when for an individual's ability to learn, experiment, invent and make it their own. Check out my pastry cooking class at Smoothwater, Saturday November 19th! Come hungry.

Journalism from May Delory's Blog

Smoothwater of Temagami, Ontario offers the opportunity to forage in the wild for your supper in Temagami to learn about local growing herbs, edible flowers and plants, and berries to incorporate into breads and pies and many other recipes that may indeed surprise you. Caryn shares ancient beliefs and medicinal uses for local growing plants. See more on May Delory's blog.

GONE FISHING!

By nature, I believe we are all hunters and gatherers. I've always thought of myself as more of a gatherer, until I got my Outdoor card which I needed for my little evening of fishing. Thanks journalist May Delory who asked for the fishing experience. And thanks to Doug Adams of Northland Paradise Lodge for guiding us on his secret lake, and his Pike filleting instruction. I live on James lake and my land produces enough Canadian potatoes to feast Temagami. Now I know I will never starve.

BREWING BEER

Yep, it's almost ready for drinking. This summer we have two beers for tasting. Raspberry (from Ray's Berry farm) and Sweet Fern picked at Franco's (Wolf Within Adventures). Here I am syphoning before bottling. And there I am with Rosa Shoel, wwoofer extraordinaire. I believe these beers are my best versions yet! Come for a complimentary tasting.

RABBIT LAKE ROAD RE-OPENS

A spring washout on Rabbit Lake Road is repaired sufficiently to allow road vehicles. The washout, just west of Glasford Lake, disrupted access to the Ottawa-Temiskaming Highland and Grand Campment hiking trails. It did not hinder Rabbit Lake access. MNR cautions that the short-term repair is not suitable for transports and other heavy vehicles.

WILL AND KATE IN TEMAGAMI PHOTO OP

Will and Kate are canoe tripping in Temagami. Kate definitely has a bad hair day as she emerges from her tent. Glad the two can have a real Canadian experience in Temagami. Algonquin is just too crowded. Imagine the entourage. And the secrecy about who is outfitting the trip, the route, and indeed, Park or Crown land! Which is politically correct? Whose Muskoka mansion will they visit after the trip for a BBQ? Um, did I say Royalty? Can't a person have a little fun? Temagami could use the publicity. Happy Birthday Canada!

TEMAGAMI GROCERY STORE IS BACK!

After closing and going bankrupt in October 2010, Temagami has a new grocery store. The the pleasure of the community, and independant of any chain, are Joanne and Dick, new owners of our community grocery store. In other words, an honest to goodness, family run grocery store. Local produce and meats will be the focus, along with the usual staples. So for campers and cottagers coming through, Temagami will appreciate your buying support. If on the other hand, if you are short on time, Smoothwater will buy locally and outfit your canoe trip or cottage life with catering.

SPRING WASHOUT RABBIT LAKE ROAD

The Rabbit Lake Road is washed out just past the 27 km sign. About 20 metres is missing to a depth of 1 – 2 metres. The culvert is still in place under the road bed with the creek flowing through it and everything appears normal except for the flotsam stranded in the bush about 2 metres above the creek. So if you’re looking to get to Grand Campment Bay, Lakeland can fly 5 hikers with normal backpacks in the Beaver. The ice is gone. To be sure, more roads will be in this spring condition.

A NEW VIDEO OF TEMAGAMI

Here's a new (commercial) video about Temagami. It covers some nice stuff. But some utterly silly stuff too. (Maybe I shouldn't say that). But I think for a commercial enterprise, needing to give their sponsors time, it goes pretty well. I'd still want to visit Temagami. And if you want to dig and find other businesses in Temagami, you can just click through to the town's website. Have a donut. Or poutine.

CRAIG MACDONALD PRE-CONTACT STORIES OF TEMAGAMI

Craig MacDonald spent nearly 30 years researching and documenting the nastawgan, Temagami's traditional network of summer and winter travel routes. The history, language and culture of the Anishinawbeg were used to create an important window on the area's history.

Craig's seminal publication, the Historic Map of Temagami, is crucial to the work Friends of Temagami does protecting and promoting the region's historic canoe routes. It is a unique and invaluable contribution to our understanding of the aboriginal world that existed in Temagami in 1900. His work is a defining guide to the Temagami Wilderness.

Craig will present his work and passion for Temagami on Saturday evening, following the AGM dinner, and you are cordially invited. Smoothwater has three invitational offers:

1) attend the AGM on Saturday,

2) come for the AGM dinner and presentation,

3) make it a weekend and book one of our cozy rooms.

Take it from me, if you like history, you cannot get enough of Craig's stories. I can listen to him for hours, and have. Hope to see you at Smoothwater of Temagami next week.

P.S. Craig's maps will be for sale.

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.