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Foodies will enjoy membership in the Station House Gallery society

Joining the Station House Gallery Society definitely has its perks.
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Buff and Paul Carnes at a Station House Gallery opening this fall with their homemade crisps and smoked salmon.

Joining the Station House Gallery Society definitely has its perks.

One of them is getting invitations to the gallery openings.

In addition to the invitations giving members first crack at the new art work, the opening appetizers are nothing short of awesome.

These appetizers are often made by the artists and gallery society members themselves.

At one of the openings this fall Paul and Buff Carnes put together a set of homemade appetizers that would make a splendid addition to any party table.

Their treats included lightly smoked salmon made by Paul, and homemade rain-coast style crackers made by Buff to put it on.

And just for the pure joy of it the salmon is topped with a little purple onion and capers, with cream cheese on the side.

While the making of smoked salmon takes a little more skill than we have space to explain here, Paul says he used alder and apple to produce the flavour of this particular batch of smoked salmon.

Buff says that if they don’t have home-smoked salmon on hand she will buy smoked or barbecue tip salmon which is available locally.

The following is a recipe Buff Carnes has found to be tried and true for healthy, homemade, specialty  crackers.

Cariboo Raincoast Crisps

Sift together 2 cups of flour, 2 tsp. baking soda, and 1 tsp. salt.

Add to the above: 2 cups buttermilk (or 1 cup skim milk and 1 cup of yogurt); 1/4 cup brown sugar and 1/4 cup of honey (or another 1/4 cup of brown sugar).

Add to the above and stir until just blended 1/2 cup pumpkin seeds; 1/2 cup sunflower seeds; 1/4 cup sesame seeds; 1/4 cup flax seed seeds; 1 tbs. chopped fresh rosemary.

Set oven to 350F.

Pour into two 4 by 8 inch loaf pans sprayed with non-stick spray. Bake about 45 minutes until golden and springy to the touch. Remove from pans and cool on racks.

The next step is to prepare the loaf for slicing into thin pieces.

The cooler the bread, the easier it is to slice thinly.

Put bread in the freezer for a day then slice as thinly as possible.

Put slices in a single layer on an ungreased cookie sheet.

Set oven to 300F

Bake slices for about 15 minutes then flip and bake them on the other side for another 10 to 15 minutes until crisp and deep golden.