Today is the lead into a long weekend here in Canada, as we gear up to celebrate Victoria Day on Monday, which many in this country see as the unofficial start of summer.
Goodness knows I'm ready for such and am so excited to welcome the warmest chapter of the year back into my life again. It's a great time, not only for its own wealth of merits, but because of all of the fun, exciting events and every day pleasures alike that it houses.
From mine and Tony's birthdays to Canada Day, picnics to star gazing session atop the lofty hills that flank our town, summer will keep me on my toes and in high spirits from start to finish.
With summer champing at the bit, my mind has already turned the lush abundance of fresh produce and other seasonal fare that will call the season home. I've talked before here about how integral cherries are to the local economy, as well as the reputation, of the Okanagan Valley where we live, in addition to the plethora of memories this instantly evoke for me.
Cherries, much like peaches, are summer in fruit form around these parts and nary a roadside stand, grocery store, or farmer's market is devoid of them between (roughly) late June and the end of August (with July often being peak cherry season).
I love the fact that cherries, one of the reddest hued fruits of all, are usually out when Canada Day rolls around on July 1st. Given that our national colours are red and white, foods of the crimson variety are always a welcome treat on any festive table - just as they are for this coming holiday weekend.
It's scarcely a secret, too, that cherries are evocative of the mid-twentieth century and their use - both in decor and fashion - is legendary from the time period.
Naturally, being such a beloved fruit, they often appeared in dishes of the day, too from trendy concoctions to timeless classics. In the later camp, one finds that perpetual warm weather favourite, cherry pie, and the 1950s recipe below looks like a real winner when it come to this marvelous dessert.
{Beautiful look and sink your teeth into alike, cherry pie is a warm weather standby that is both delicious and nostalgic at the same time. It's vibrant interior colour also makes it a fabulous choice for Canada Day and the 4th of July alike. Vintage recipe ad image source.}
Whether you opt for fresh, frozen, or canned fruit when baking, cherry pie is hard to beat and if you've never tried making one from scratch, I can't recommend doing highly enough.
For a fun twist on things, try making a chocolate or cinnamon crust instead of the standard plain variety. With a generous dollop of whipped cream, a chocolate crust filled with juicy, sweet-tart cherries and their silky juices instantly becomes redolent of another long standing favourite the world over: Black Forest Cake.
You can also add in some other spring/summertime fruit, if you have any to hand, such as - but certainly not limited to - blueberries, raspberries, strawberries, peaches, nectarines, and even (trust me on this one, it's surprisingly good!) grapes.
As I always like to say with vintage dishes that call for it, if shortening isn't your cup of yesteryear tea, by all means ditch it and use butter, margarine, or your favourite vegan cooking fat substitute instead.
A good cherry pie is a thing of culinary beauty and needs little, if anything, to enhance it. However, during the dog days that lay ahead, it never hurts to dish thick slices of this timeless dessert up with some vanilla, chocolate, berry, caramel, peach, lemon, orange, or even mocha ice cream for a treat that will never go out of style or fail to win rave reviews - much like summertime itself!
), and folks have slipped back into their warm weather threads.
