The Nuttery: Volume 2 Number 7

In this Issue...

Notice to Members

The Ottawa Area SONG Annual General Meeting for 1983 will be held the 17th of March 1984, 10:00 AM - 3:30 PM at the Baxter Interpretive Center, Baxter Conservation Area, near Kars, Ontario.
Agenda
10:00 AM - 12:00 Chapter Business for 1983-84
12:00 - 1:30 PM Lunch - Bring your own lunch. Refreshments available, contributions appreciated. Seed exchange to be held after lunch.
1:30 PM - 3:30 PMAfternoon Technical Session

Winter Meeting

On Jan 10th, 1984, we held our Winter meeting at The Ottawa Citizen, Baxter Center. Following the opening welcome, by Bob Scally standing in for Hank Jones, we had a description of "A Heartnut Success" in which Alec Jones described Lorne Harrison's first harvest, and showed pictures as proof.

John Watt gave us a short talk on a Shagbark Hickory grove near his cottage on the Rideau, and Fil Park brought us up to date on the Baxter Nut Grove. Mark Schaefer reviewed the Fall Field Day, Jim Bartley commented on the Pecan program, the Nuttery, and other communications activities. Irmi Underwood closed the formal part of the meeting by treating us to a slide show review of our year's activities.

During the refreshments, featuring delicious examples of nut use, Mark Jones and Timo Aasen demonstrated a mechanical nut cracking method.

After a reminder of the Spring Meeting on March 17th, the meeting was adjourned.

Butternut Syrup and Jelly

Clarence Cross of Chesterville reports making both syrup and a jelly from the sap of the Butternut (Juglans cineria). Last year he tapped three trees by his house, after hearing mention of this use of Butternut sap on the CBC noon program and having read about the possibility some time before. This year, he has tapped one tree, again in February. Both years the sap has begun running early. He has made about three pints of the syrup, boiling down the sap by about 30 to 1. Some of the sap had gelatinous threads, like cobwebs in appearance, coming directly from the tree. This sap turned to jelly when processed. His tasters report liking the syrup's flavour, some even preferring it to maple syrup because of its milder flavour. Clarence also reports the staff at Upper Canada Village had no knowledge of Butternut syrup when asked. For more information, Clarence can be reached at (613) 448-3284.

Nut Recipe Column

At the last two Winter meetings, we have been tantalized by delicious nut preparations: cakes, cookies, butters, etc. We would like to pass the recipes along to our members. What better way than to publish them in the Nuttery! So, herewith begins a regular feature: each issue of the Nuttery will present another of these recipes until all have been published. Then, if there is enough interest, we can continue printing new recipes that could be tried at future society events. Please, send in your recipes or suggestions to Kate Jones in Ottawa, 828-6459.

This issue's recipe comes from South Dakota, and is called

Swedish Almond Tarts

Polynees - Swedish Almond Tarts

2 cup sifted all-purpose flour
½ tsp salt
1 Tbsp sugar
1 tsp baking powder
¾ cup butter or margarine
1 egg yolk
2 Tbsp brandy
raspberry jam

Almond Filling:
4 egg whites
½ cup sugar
1 cup ground almonds

To make the almond filling, beat the egg whites until stiff but not dry. Gradually beat in the sugar and almonds.

To make the tarts, sift flour, salt, sugar and baking powder. Cut in butter. Add the egg yolk and brandy. Blend well. Chill. Roll out dough 1/8 inch thick. Butter 8 four-inch fluted tart pans and line with the dough. Roll remaining dough and cut into ½" strips. Place 2 tsp raspberry jam in each unbaked tart shell. Fill ¾ full with almond filling. Arrange 2 strips of pastry on top to form a cross. Bake in preheated slow oven 325°F for about 30 minutes.

Scrumptious. Thanks, Kate!

Provided by ECSONG. Feel free to copy with a credit.