Staghorn Sumac-Ade

I didn't need any more reasons to love the staghorn sumac tree.  I love that in spring its limbs are coated with velvety fur, like a freshly antlered deer.  Long fern-like leaves emerge, then gorgeous red cones that keep their colour and beauty as the leaves turn to autumn red and orange.   In early winter when the leaves have fallen it is perfectly elegant, bare stretching branches topped with those same red bracts providing a perky splash of colour against a snowy backdrop.

So when I saw a glass of what looked like pink lemonade on my friend Angie's facebook page with the label "Sumac-Ade" I was greatly intrigued.  Supposedly she had made it from the cones of the sumac tree!  It was late at night but I found my sumacs by flashlight and snapped off a few flower clusters.  I made a little batch of the most delicious drink you could imagine just by soaking the berries in cold water and adding a little sugar.  It's sour like lemonade but with a distinctive taste.

Sumac Lemonade

6-8 Sumac Cones
Cold water to cover
Sugar or Maple Syrup to taste

Shake off any insects on the cones and place them in a large pot.  Crush and break the cones apart and cover with cold water. Let sit for an hour, then strain.  Add a little sweetener and serve over ice.

Chicken and Peach Souvlaki

 

Being a food lover and feeding children can be hard.  I remember Molly sitting in her highchair eating bits of duck confit and roasted asparagus, me thinking that she would always appreciate what I put on her plate.   Somewhere along the way things fell apart and now we're all kind of relieved when it's pizza night and no one complains about dinner.

One night last week I thought up this lovely take on souvlaki.  Peaches and basil are a great combination, and both are peaking right now in the heat of the Annapolis Valley.  I can't say that my children loved grilled peaches, but I think you will!

This time last year: Garlicky Green Beans

Chicken and Peach Souvlaki
four servings

1 pound boneless Chicken Breast or thighs
Juice of 1 Lemon
3 tablespoons  Olive Oil
2 cloves Garlic, minced
2 Green Onions, chopped
2 tablespoons chopped Fresh Basil
1 teaspoon Salt
a few grinds of Black Pepper
6 nearly ripe Peaches

Cut the chicken into 1 inch cubes.  Place the chicken in a bowl and add the lemon juice, olive oil, garlic, green onions, basil, salt and pepper.  Stir to combine and let marinate for an hour (or overnight) in the refrigerator.  Soak 8 bamboo skewers in cold water to cover.  Cut the peaches in half and dig out the pits, then cut in half again.  Thread chicken and peaches alternating on the skewers.  Preheat barbecue to medium heat and grill skewers until chicken is cooked through, about 20 minutes.