Mortlach Community Development and Agricultural Society (MCDAS) is busy planning for 2011's Saskatoon Berry Festival.
Watch For:
Pancake Breakfast, Parade,
Vern Reese Antique Appraiser,
Music all day,
Kids Activities,
Vendors,
MRAA Activities,
Saskatoon Pie,
Saskatoon Sundaes and much much more...
The Schedule of Events for 2011 will be updated soon.
Vendors Contact:
Ken Skibsted (home: 355-2211) (business: Thunder Creek Trading Post and Rock Shop-355-2275) (email:kskibsted@sasktel.net)
2011 Vendor Application
Music Line Up 2011
2011 Schedule of Events
MARK - SATURDAY JULY 2ND on your CALENDAR. WE LOOK FORWARD TO SEEING YOU IN OUR VILLAGE THAT DAY.
Admission: $5 per person children under 12 free
Proudly Sponsored by:
CTV, Golden West Radio, Prairie Berries, Brenda Walper-Bossence, Saskatchewan Lotteries, SAASE, Grand Valley Press, Westworld SWTV, South Saskatchewan Tourism, FireMonkey Design, and many more
Mortlach Saskatoonberry Festival Recipes
Development of some of these recipes was made possible by the generosity of Prairie Berries, the largest Saskatoon Berry orchard in the world!, just a few miles north of Mortlach!
Prairie Berries sells a variety of products;
Prairie Berries, Box 21, Keeler, SK Canada S0H 2E0
Phone: (306)788-2018 Fax: (306) 788-4811
Email: prairieberries@sasktel.net
Grilled Lamb Roll Stuffed with Saskatoon Berries
Serves 2-4 depending on use;
1 lb ground lamb
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 clove minced garlic
1/2 - 1 cup Saskatoon berries, drained well. (if using dried- rehydrated them by covering with water in a glass bowl and microwaving twice for 25 seconds, stirring in between)
Olive or canola oil, for brushing roll with
2 tsp Dijon mustard, for brushing on roll
1-2 tsp crushed dried or fresh rosemary leaves, for sprinkling on roll
1/2 tsp freshly ground pepper, for sprinkling on roll
Mix the lamb, salt, pepper and garlic well. Roll lamb mixture out onto waxed paper into a rectangle about 1/2 inch thick. Place the Saskatoon berries in the middle of the rolled out ground lamb. (It’s like making cinnamon buns or a jelly roll- keep the berries away from the long edges). Roll the lamb around the berry filling. It should look like a tube of ground lamb. Brush with oil. Brush with Dijon mustard. Sprinkle with crushed rosemary and freshly ground pepper. Barbeque on medium until grilled well on all sides (about 5-7 minutes for each of four sides)- about 15-25 minutes depending on how well done you like your meat and the temperature of your grill…
You can cut the lamb roll into several large pieces and let your guests slice it into pieces on their plate with rice & veggie; or you can slice it into 3/4 inch slices and use as filling in a pita pocket with other ingredients like grilled peppers, or…..
***********************************************************************
The following recipe was s ubmitted by . Heather Tanzell, Moose Jaw who wrote, “ I love to pick Saskatoon berries in the wild; something I have done since I was very young and I still look forward to doing every year when they are available. Family favourite.”
Saskatoon Pie
3 – 3 1/2 cups Saskatoons
3/4 – 1 cup sugar
1/4 cup flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1 tablespoon butter
1 double pastry crust
Combine berries, sugar, flour, salt, cinnamon & nutmeg - coating the berries very well. Put into pie shell; sprinkle lemon juice on top and dot with butter. Place the pastry on top and slice pastry to let steam out. Bake at 350 degrees Fahrenheit for 35-40 minutes.
************************************************************************
Saskatoon Pie Filling
8 qts saskatoons
6 cups sugar
1 1/3 cups tapioca
9 cups water
1 tbsp lemon juice
Place this in a roaster uncovered and bake at 325 degrees for 1 3/4 hours. Stir every 15 minutes. Hot pack and seal. This is great if you want to top off cheesecake, yogurt, or ice cream, too.
************************************************************************
Saskatoon Almond Bark
1 cup white chocolate (melt in microwave)
1 cup almonds
3/4 cup dried saskatoons
sugar
Toast almonds for 10 minutes in 375 degree over. Place waxed paper on a warmed cookie sheet and spread toasted almonds on top. Drop the cookie sheet on your counter to have the chocolate sink around the nuts and berries. Chill until firm. Break into pieces.
************************************************************************
Stuffed Lake Trout
1 large lake trout
butter
salt & Pepper
Stuffing
1/4 cup butter
1/2 small onion chopped
2 cups bread chopped
24 freeze dried saskatoons ( grind in coffee grinder)
2 tbsp celery
1/2 tsp garlic powder
1/2 tsp salt & pepper
Melt butter and slowly cook onions and celery until golden brown. Add bread crumbs and remaining ingredients. Toss lightly so all ingredients are mixed well. Place tinfoil on cookie sheet. Place fish in it. Salt, butter, and pepper skin of trout. Place tinfoil tent over fish. Bake at 375 degrees for 2 hours. No need to baste if you butter the bottom of fish before stuffing.
************************************************************************
Wild Rice Casserole (serves 4)
A favourite!
1 cup wild rice
1 tsp salt
1/4 cup butter melted
3 tbsp onion chopped
1/4 cup celery diced
1 can mushrooms (stemst pieces- well drained)
1/2 – 3/4 cup freeze dried saskatoons
Treat rice with boiling (on other side) add remaining ingredients, mix well and place in greased 2 qt casserole. Cover and heat in 350 degrees for 30 minutes. Wash the rice in cold water. Bring 1 cup rice and 4 cups water to boiling point. Simmer for 45 minutes. Remove pan from stove and leave covered until all afternoon or until becomes lukewarm. Drain thoroughly.
Producers
Prairie Berries, Keeler, SK
Riverbend Plantation, Saskatoon, SK
The Berry Barn, Saskatoon, SK
The Saskatoon Farm, Calgary, AB
Saskatchewan Fruit Growers Association, Langenburg, SK
