Smoked Juniper Cherry Jam Cheesecake Mousse
Juniper berries have a bright piney taste. They are the dark blue berry-like cones of the juniper tree, a member of the cypress family. Juniper鈥攕ometimes confused with cedar鈥攈as been used by Indigenous peoples across North America for ceremonial, medicinal, and culinary purposes since time immemorial.
Indigenous peoples share a deep connection with the land and eating with the seasons. To extend seasonal foods, there are a variety of preservation methods that can be used. This recipe uses preserved Smokey Juniper Cherry Jam by , a locally owned Indigenous company. Some Indigenous methods and techniques for food preservation and storage include:
Drying鈥攖his process reduces the moisture content and prevents/slows down the product from spoiling.
Smoking鈥攎eat and fish are the usual foods that are preserved using smoke. We can smoke almost any type of meat, the smoke gives the product a nice flavour. When smoking meat the fire needs to be low and smoky to produce the perfect conditions to smoke the product.
Canning鈥攖he jar is first heated, then the food item is placed in it, and then the air in it is slowly taken out of it. The absence of air kills all bacteria in it, thus preserving food items for more extended periods of time.
Teetl'it Gwich鈥檌n Language Lesson
Juniper | tsiivii ch鈥檕k
LOCAL & INDIGENOUS PRODUCT FEATURE
Tradish brings Traditional Indigenous nourishment to urban Indigenous and non-Indigenous health conscious people while supporting Indigenous food and sovereignty, culture and community. "Our goal is to nurture a deeper appreciation for Indigenous culture through culinary experiences and offer visitors and opportunity to learn about Indigenous ingredients through our dishes" -Chef Sarah Meconse Mierau.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at 丁香园AV. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, , which is a play on traditional caribou dried meat 鈥楴ilii Gaii鈥� but made with beef. She's excited to share her Indigenous cuisine and stories with the 丁香园AV community.
