Gooseberry sorbet, Acadian wheat honey cake, bay and birch syrup and hazelnuts
By Bryan Picard
- 2 cups gooseberries
- 1 ½ cup water
- ¾ cup cane sugar
Put the gooseberries, water and sugar in a medium saucepan and bring to a simmer. Cook on low for 15 minutes until the gooseberries are soft.
Leave to cool for 10 minutes and transfer to a blender.
Blend on high heat for a few minutes until smooth.
Transfer and refrigerate until completely cooled.
Churn the sorbet in an ice cream maker following your machine directions.
Acadian wheat honey cake
- 1 cup acadian wheat flour
- 1 cup white flour
- 1 cut oats
- 1 cup honey
- ¾ cup sunflower oil
- ⅔ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- pinch of sea salt
Preheat the oven to 325F.
In a bowl mix the flours, oats, baking soda and salt.
In another bowl, whisk the honey, oil, buttermilk, eggs and vanilla until smooth and combined. Fold in the flours with a wooden spoon and mix until combined.
Pour into a 9 x 9” baking pan lined with parchment paper.
Bake for 40 minutes until golden brown.
Transfer to a wire rack and leave to cool.
Bay and birch syrup
- ¼ cup birch syrup
- ¼ cup cane sugar
- ¼ cup water
- 1 tablespoon sherry
- 2 bay leaves
Heat the birch syrup, sugar, water, sherry and bay in a small saucepan and simmer for 2 minutes. Leave to infuse for 10 minutes and transfer to a container and leave to cool.
- ½ cup hazelnuts, toasted and crushed
- few dried calendula
Lay a piece of oat cake in a bowl and spoon some sorbet beside it.
Drizzle with a tablespoon of birch syrup and garnish with toasted hazelnuts and calendula.
About Bryan Picard:
Bryan Picard has been working in the food industry for the past 20 years. He trained in Montreal, Denmark and Sweden and opened the Bite House in 2014 to pursue his vision of cooking local food on Cape Breton Island. He focuses on using the best seasonal ingredients the area has to offer, while keeping in mind sustainability and quality. You can find Bryan at @bitehouse on Instagram or TheBiteHouse.com.
Photo Credits: Bryan Picard