Last week I joined about 100 other lucky diners to share a special meal prepared by Canadian chef Jamie Kennedy and his team. The event was a celebration of a few things: the unveiling of the new donor wall “Pathway of Dreams” at St. Mildred’s-Lightbourn School in Oakville and the families and individuals who had donated to the school’s recently completed capital campaign. For Jamie Kennedy, it was a celebration of Ontario’s finest offerings. My favourite was the whitefish and lake trout from Georgian Bay. My only regret is that I forgot to take my sample of preserves from the table! I understand from my tablemates that it was delicious. Next time…

Speaking of preserves, my mom used to make something called freezer jam from freshly-picked strawberries. Anyone know that recipe? The final product requires refrigeration or freezing (the canning process is not used). It is really good, not too runny, and perfect with Newfoundland tea buns. The recipe for tea buns I have and am happy to share that with you.

You’ll need: 2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon salt, 1/2 teaspoon cream of tartar, 2 teaspoons sugar, 1/2 cup butter, 2/3 cup milk, 1 egg, raisins

Directions: MIX dry ingredients together; CUT in the butter; BEAT egg with a fork; ADD milk to egg; ADD wet ingredients to flour mixture; COMBINE into a ball; TURN out onto a floured work surface; KNEAD dough lightly; ROLL out to 1-inch thickness; CUT out round buns; PLACE on lightly-greased baking tray; BAKE for 12 to 15 minutes at 450 F. 

Happy Eating! 

Pamela