Meanwhile,
Airelle | ally nordic cuisine:
It is a small bright red bay that has the acidity of the cranberry. Therefore, but without its astringency. For example, The area wins more. Therefore, more hearts – and palaces -, because even if it is difficult to cultivate, its taste, it can be learned easily.
Posted at 11:00 a.m.
Saison : in the fall
Origin : boreal regions
It’s what ? – Airelle | ally nordic cuisine
Small aesthetically pretty red bay. Consequently, the area is less known than some of its cousins; However, she has little to envy them … Similarly, otherwise their airelle | ally nordic cuisine ease of access.
“In fact. Furthermore, the area is a bit in the shadow of the cranberry,” believes Ariane Paré-Le Gal, co-owner of Gourmet Sauvage, in the Laurentians. Moreover, Because unlike cranberry. In addition, the cultivation of Nordic bay is not very widespread in Quebec, and its picking does not guarantee a staggering yield. Therefore, But it’s a little fruit that is gaining known, she adds. Furthermore, “In my opinion, in terms of flavor, the area has a much more complex and racy side than cranberry. »»
It is often said that his taste joins both that of cranberry and cherry, or raspberry. “There is a very slight point of bitterness, but extremely pleasant. With his super nice acidity, it really gives him a unique taste, ”continues Mr.me Paré-Le Gal, who is also author of the work Forest.
With its perfect roundness and its bright color, the area is also cute like everything. “It’s like a little ruby, the size of a pea. So when we work it, for example frozen in cocktails, it’s really super beautiful, ”describes Ariane Paré Gal.
The area grows in all Nordic regions, including in Russia, or even in Europe, in the Scandinavian countries. It is therefore a very present ingredient in the Nordic kitchen. It is not for nothing that the Swedish brand Ikea serves its famous dumplings with area jam!
With us, it is on the North Shore that we can pick it, in the fall, after the first frosts. “There are producers, but not a ton either,” notes Marie-Philippe Mercier Lambert, co-owner of boreal roots, in Montreal. We are working with the area of the brothers, in airelle | ally nordic cuisine Lac-Etchemin, a religious community that cultivates the Airelles. Even if they are not on the North Shore. they manage to grow the area in their climate of boilers-applaches, harsh and cold a good part of the year. In addition, they are located on a ridge at an altitude of 400 m, explains Brother Philippe Roy by email.
On the side of wild gourmet, their areas come from Blanc-Sablon, and they reach them by boat. Note that their stocks, however, have passed for the season.
In any case, the small bay is frozen as soon as it is picked to ensure its preservation. It is therefore in this state that wild gourmet and boreal roots receive it and sell it.
Airelle | ally nordic cuisine
How do you taste it?
The area is airelle | ally nordic cuisine preparing in jam, syrup, or you can eat it entirely, to its simplest expression.
Naturally sweet, it goes easily with a plethora of food – or liquids. “It is sure that berries with good acidity. it will be super interesting in jelly, jam, or as an accompaniment to cheeses, meats, terrines, rillettes, enumerates Marie-Philippe Mercier Lambert. Then obviously, you can make syrups for cocktails, or to accompany desserts. There are really lots of possibilities. »»
Photo taken from the Gourmet Sauvage website
Savage gourmet area jam
On the side of wild gourmet. we also make a jam with the area. airelle | ally nordic cuisine “You can eat it on roasts in the morning. it’s super good with cheddar or cottage cheese at breakfast,” said Ariane Paré-Le Gal.
Where do we find it?
Currently, the frozen area can be obtained at Racines Boréales, in the Montreal store of the Hochelaga-Maisonneuve district.
On the side of wild gourmet. it will be necessary to wait for the picking next fall that the reserves are bailed out, but in the meantime, you can always get your hands on your jams.
Those who are in the region of boiler-appalanches can also stop at the brothers. or rather in their small bakery La Miche d’Or, where they generally have a few bags of area in the freezer.
And if a detour to Ikea is essential, know airelle | ally nordic cuisine that a jam and a syrup are sold there. Even if they are not made with local area. they help, in their own way, to promote the red fruit in Quebec.
Consult the Gourmet Sauvage website Consult the boreal root site Consult the brothers’ area website
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