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The Walleye
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By Rachel Globensky
I enjoy living beyond the box; I take
pleasure in doing things my own way,
especially if they deviate from the norm.
Culinarily speaking, serving some sort
of grilled dessert does that just dandily.
Almost anyone can grill up the perfect
bleu cheese burgers, smoke the most
decadent flank steak, or BBQ the most
amazingly marinated kebabs, but I'm tell-
ing you now that grilled desserts par-
ticularly those starring juicy pineapple or
luscious stone fruits will bring you to
your knees, and you: you will seem like
a wunderkind for preparing such a tasty
treat. If your grill is already fired up, just
brush it well (your brisket-laced bananas
will be memorable, but probably not for
their awesomeness), oil it up and away
you go!
For the beginner, or for those backyard
chefs who enjoy simplicity, I present to
you a s'more, kicked up a notch with PB!
I know, right? For this Peanutty S'more,
all you need are:
2 marshmallows
2 graham cracker squares
1 peanut butter cup
Easy-peasy. Just toast the marshmal-
lows on a skewer over the BBQ flame and
place them onto one of the graham crack-
er squares. Top with the peanut but-
ter cup and follow that with the second
graham square. Holy shnikeys! But, who
can eat just one, so feel free to quadruple
the recipe! Works every time.
For the more experienced griller, or for those of
you who love to take flying leaps of faith, I offer,
Grilled Peaches with Raspberry Coulis
and Vanilla Ice Cream:
2 cups lightly packed, fresh raspberries
(approximately 13 ounces)
3 tablespoons water
3 tablespoons granulated (white) sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 tablespoons packed brown sugar
6 medium-size ripe, but firm, peaches, halved and pitted
Puree raspberries and water in a food processor
until smooth. Strain the raspberry mess through
a fine sieve, pressing on the pulp to squeeze out as
much moisture as you can. Compost the solids in
the strainer. Stir in the granulated sugar and lemon
juice until incorporated. You can make this a day
ahead if you'd like.
Over medium heat and in a heavy cast-iron skillet,
melt the butter with the brown sugar. Brush peach
halves with the melty goodness, and grill until ten-
der (8 minutes-ish), turning occasionally. Serve it
up with the raspberry coulis (sauce), a scoop of good
vanilla ice cream and a shortbread cookie or two.
Summer Grilling with
Local Birch Syrup
More chefs and foodies are
trading maple syrup for birch
syrup. Locally produced Boreal
Birch Syrup is ideal as a tasty,
earthy glaze on fish, especially
salmon, or lightly drizzled on
old fashion vanilla ice-cream.
Mary's Birch-Dijon Salmon
(Recipe by Mary Challen)
1 tbsp. Dijon mustard
2 Tbsp Boreal Birch Syrup
1 clove minced garlic
1 Tbsp soy sauce
1/8 tsp black pepper
For the sauce, mix above in-
gredients together & set aside.
Line a glass baking dish with
parchment paper extending
over the sides.
Place salmon in centre of
dish on paper. Coat the un-
cooked fillet with the sauce.
Fold overhanging paper over
fillets to form a "tent". Bake
in the oven at 350 approx. 60
minutes or until salmon flakes
off with a fork.
Note: Also use this sauce
when cooking salmon on a
cedar plank board in the BBQ.
: Darren McChris
: Dave Challen