Thank You Glenn MacLean! Dog Days of Summer Menu/Jelly Recipe

Our Wedding Portrait by Glenn MacLean (2009),
Started by William T. Bowman (2008)

Dear Glenn and Sophie,

My wife and I cannot adequately express through words the treasure you gave us as a gift.
This piece started off in our lives under high emotions when we found it under the worst conditions. Being true friends, and Glenn, an extraordinary artist, my father was very lucky to have had you both in his life. We are very thankful for the great deal of time and effort you immediately offered us right away two summers ago. It really goes far to show what kind of awesome people you both are.
We are glad you enjoyed an evening with us, and know what you have left behind means more than words can express.
J&L

Me.

The Main.

Les Quebecois Cheese Plate.

Wild Blueberry Jellies.

Dog Days Of Summer Menu
Sunday, August 30, 2009


Amuse Bouche

Baby Leek Vichyssoise Shot
Malpaque Oyster
Chive Creme Fraiche


A Second Course

Silky Chicken Liver Parfait
Spiced White Peach Chutney
Artisan Potato Bread
(2005 Manuel Olivier, Cuvee de Garde, Bourgone Hautes Cotes de Nuits, Pinot Noir)


The Main Stage

Wellington County Apple Cider Glazed Hot Smoked Salmon
Yukon Potato Risotto
Honey Glazed Heirloom Beets, Asparagus
Warm Bacon Vinaigrette
(2008 New Zealand Oyster Bay, Chardonnay)


Les Quebecois Cheese Course

Le Baluchon
L’Allegretto Sheep
Le Gre De Champs
Lavender Honey
Champagne Grapes, Berries, Figs, Lemon Apricots
Artisan Bread, Lavash
(2006 Cave Spring, Indian Summer, Select Late Harvest, Riesling)


Petite Fours

Toasted Almond Truffle
Fleur De Sel

Ontario Wild Blueberry Jellies

Espresso
Tea

~

Ontario Wild Blueberry Jellies

Yield: 100 1'x1' squares

Ingredients:

1 Pint Wild Blueberries

2.25 Cups Water

2.25 Cups + 3.5 Tbs Sugar

.5 Cups Light Corn Syrup

2 Tbs Apple Pectin Powder

Granulated Sugar for dusting

Method:

1) By hand, crush the blueberries into the 2.25 cups of water. Reserve in fridge for min. 2 hours. Skim the service, then use a fine chinoise to strain out exactly 2 cups of the juice.

2) Line a 9"x 13" baking pan with plastic wrap, set aside.

3) In a lg. sauce pan, add the 2.25 C sugar, corn syrup, and blueberry juice on medium heat and bring to a simmer. Continually skim the service for 10 minutes with the intention of creating a clear liquid. After 10 minutes, reserve liquid on low heat and proceed to step 4.

4) Combine the pectin and 3.5 Tbs sugar together in a stainless steel bowl. Add half the warm liquid into the sugar/pectin mix and whisk until no lumps remain. Add this new mixture back into the original sauce pot and turn back on to med. heat.

5) Whisk constantly and using a candy thermometer, bring the mixture up to 219F for 10 minutes until noticeably thicker. (I have found that you must not only bring it up to 219f, but MUST cook it out at that temp to thicken, or else it will not set properly).

6)Using an offset spatula, pour this mixture into the baking pan and smooth out quickly before it settles. Let mixture settle for at least 1 hour (in fridge if you have no patience).

7) Using a warm knife (using hot water nearby), cut the jelly into 1'squares and roll them into sugar. Store the jellies at room temperature in a sealed container.