The Man With Whom I Keep Company and I love wandering around Fort Edmonton Park, and it is especially beautiful this time of year with all of the gardens in full bloom and bursting with their bounty.
We managed to catch Paulina at the Native Camp outside of the Fort as she was starting a batch of bannock. She told us that the ingredients are whole wheat flour, baking powder, salt and water. She added a bit of cinnamon for an exotic touch. She said that the trick to preventing lumps in the dough is to make a well in the center of the dry ingredients for the water, and then keep mixing in the dry ingredients a little at a time.
The bannock is then formed into a round shape, covered and left to rise. We went off to explore and came back in time to see it in mid-rise.
We went to do more exploring and got back when Paulina had rolled out the dough and was cutting it up for frying (we had incredibly good timing). Paulina is a many-talented woman, so she was doing some beading while waiting for the dough to rise.
The coals need to burn down to a nice even grey so that the bannock doesn’t burn. The strips of dough are fried in some lovely lard. The Scottish were the ones to bring bannock to the First Nations, and we know how the Scots love their lard!
Paulina with her bannock tool.
A basket of beautifully browned bannock.
Samples being cut up for the hungry crowd.
My piece of bannock. It was hot and delicious – crunchy on the outside and soft in the centre. I was thinking that butter melted into the bannock would have been especially delightful.
Delicious, but not enough to satisfy our desire for baked goods, so we stopped in at Jasper House for Ginger Molasses Cookies and Raspberry Lemonade.
A former patient of 1885 Street’s Dr.Wilson. He could have benefitted from a diet including bannock and cookies.
Fort Edmonton Park closes September 25, and there are fewer people there this time of year, so it’s a great time to visit.
Posted by Truly Scrumptious