Wild Grapes

Wild Grapes
Free for the taking.
If you have been out in nature for the last few weeks you may have noticed that this year there are an exceptional amount of wild grapes hanging on the vines.
Just like their cosines this native grape variety looks much like a concord or all the other grape varieties. The tiny blue grapes hang in bunches with a very intense red purple juice and hard seeds. By now, the beginning of October the flavor has developed to be very strong, sweet and delicious. Just get out ther and pick yourself a bunch and try this incredible little freebee. If you are so inclined, wild grapes may be made in to a syrup, jelly or wine.

Wild Grape Syrup:
If they are very dusty you may want to rinse them off before processing them. Place the grapes in to tall sock pot and mash them with a potato masher.
Add half their weight of sugar and quarter of water and bring to a boil for 10 minutes. Let cool, and strain the liquid through a cheese cloth or fine strainer. Reheat the syrup and fill it in to a clean glass container. Store in the refrigerator one opened.
To make a drink use 1 part syrup and 6 parts of water or sparking water.
This syrup may also be used as a sauce with dessert, ice cream or yogurt.

For a Wild Grape Jelly add equal amout of sugar to the squashes grapes and cook for 15 minutes. Strain and fill in to sterilized jars.

Enjoy!!

What’s up September 2011

Hello Folks

Yes I know it has been 9 month since I posted my last and first blog. Of course much has happend since, the trip to Hawaii was fantastic. Lily and I celebrated our 30th Wedding anniversary in May with yet another trip to Europe. High lights were Weissbier and Weisswurst in Bavaria, Rabbit Stew in Strassbourg, Risotto with Burning Nettels in Italy as well lots of Chocolate and Coffee in Swizerland.
During the summer, busines and pleasere were good and I am still teaching students at George Brown College the basics of cooking.
Last week through my association with Transition Town Peterbnorough I was involved in organising our first Purple Onion local and slow food festival. The purpose was to promote local farmers and business. With the help of Fleming College students we served 2 dishes with mostly organic and local ingredients. A handout of recipes with nutrient and cost comparison to a fast food meal was well received by a happy crowd.

Gardening: I had enough of weeding in our front lawn and not reeping any benefits, as of this summer we now have a fruit and vegetable garden. Come by and see it, the Tomatoes, Basil, Parsley… are thriving. Our local TV station ChexTv did a copple of segments about the garden and  preserving herbs. Here is the link if you are interested..

http://www.chextv.com/Watch/NW530/11-09-19/The_5_O_clock_Show_-_Monday_Sept_19_2011.aspx

OK, signing off

Guenther

Off to Hawaii

Tomorrow Lily and I are leaving for 10 day on Maui, Hawaii.

Bathing in luxory, the beach and the sun.

I look to bing back new vigor, ideas and great stories.

See you soon.

Guenther

Table Talk #10

Schubert’s Fine Foods NEWSLETTER #10

Season’s Greetings !

Dear Reader,

I trust all is well with you.

The year is just about at the end and I am glad to say, it was a good one. Lily and I celebrated our 25th wedding anniversary with a fantastic trip, taking our teenage kids to Europe, visiting places like Vienna, Budapest, Croatia, Italy, and of course my beloved Bavaria.

Business is good and I still teach cooking at Toronto’s George Brown College.

Life is Good!

It is already the beginning of December and the holidays are imminent. If you have not planned your party yet or you are not quite sure if, what, or how you might be celebrating, give us a call. We‘ll be happy helping you to plan, put a personal menu together as well arrange for rentals and service. Perhaps all you need is a couple of our savoury pies or some of our delicious Schubert’s Chocolate Kisses. (see more information below )

Food and Wine

This past fall we have catered several food and wine tasting events. A lot of fun was had by everyone. You get to taste a variety of delicious food samplings and pair them with the wine of your choice. Just give us a call or e-mail and we’ll be happy to plan any event with you.

As always, I hope you enjoy reading and find something interesting in Table Talk # 10. Cheers and have a happy holiday season.

Merry Christmas and a Happy new Year

Guenther

Table Talk #9

Schubert’s Fine Foods NEWSLETTER # 9

Hello Everyone!

I hope you and your families are all well. It has been over one year since I sent out the last Table Talk newsletter and I am excited to resume my writing career.

Every so often when I am in the kitchen preparing dinner for my family or clients, I do something interesting and say to myself, “This skill or recipe is perfect for me to share in my newsletter.” So here is issue # 9 for you to learn new recipes and useful tips to apply in your kitchen.

If you have any comments or requests for future issues of Table Talk feel free to drop me a line. I always enjoy hearing from you.

Enjoy and pass it on to your friends.

Cheers

Guenther

Table Talk #8

Table Talk Newsletter:  Issue #8 (September 2004)

Hello Everyone!

Welcome to another Table Talk!

Since the last newsletter was sent out, we have had an especially rainy summer here in Peterborough. Yes, we too were effected by the flood and have been without the use of our basement since July. Fortunately, we had insurance coverage. Besides the flooding, we have had a good summer. Lily and I had a great week cycling in southwestern Ontario including Pelee Island where we enjoyed some lovely wine, at the source.

Fall is in full swing which again takes me to Toronto two days a week, teaching cooking at George Brown College. The garden needs to be put to bed and the holiday season is on the horizon.

For those of you who plan to entertain over the holiday season and enjoy yourselves without breaking the bank or your back, I have designed a selection of affordable and delicious appetizers and menus for you to consider.

How about this to get you in to the mood?

Warm potato and corn pancake with smoked salmon, pressed chives yogurt
Roasted duck breast with black current glaze
Chocolate mousse meringue cake with raspberries coulis

For more appetizers and menus ideas visit our website or give me a call.

We have also started taking orders for the ever popular Schubert’s Chocolate Kisses. These rich and smooth delights of Belgium chocolate come in a gift wrapped box of 15 kisses. A perfect present to friends, family, coworkers and clients (or yourself).

Call, e-mail or fax your order. Pick up, or have them delivered at a small charge.

A Kiss for a Dollar plus Tax.