In between meal preparations we have been boiling down sugar beets into syrup, hand-grinding flour, experimenting with sprouting rye and wheat grains, making yogurt and preparing chevre.
Saturday’s supper: scalloped potatoes, baked spaghetti squash glazed with butter and birch syrup and rare moose steaks prepared with a savoury rub from both garden and forest, served with a morel mushroom cream sauce.
Sunday night’s supper: was a delicious pork hock casserole cooked with whole rye grains and a yummy custard with cranberry sauce for desert. Eventually we will post most of the recipes. But for now – here is the recipe for the delicious custard with cranberry sauce, otherwise known as ‘Token Gesture Custard’ by Gerard in reference to a portion size that was incongruous with his desire for more.
> View the Token Gesture Custard Recipe