We breezed beneath the Peace Arch and zipped through the border crossing into Canada for our Memorial Day gathering . Not so much on the way home. We breezed through Vancouver, and were prepared to zip through the border crossing into Washington...not so fast. It is inevitable that we are in the wrong line, the slow line and this evening was no exception. Inch, inch, inch then stop. Inch, inch, inch then creep. Finally we are face to face with the border guy, "Got any food?", he says. Luckily, Bob manages to stow his comment until we are safely on our way. "Why, are you hungry?"

Marilyn and Fritz have settled into being Canadians, or more specifically—Vancouverites. Marilyn is a docent at the nearby VanDuesen Botanical Garden, Fritz's walk to his office, in a grittier neighborhood, is routine, they are more than just elevator friends with residents at the condominium complex, they hop onto an Aquabus to buy groceries on Granville Island, dust covers their seldom-used car, and they have even watched a game or two of hockey. But do they know all the verses of O Canada?

Canada celebrates diversity—foreign languages can be heard crossing every street. A large Asian population brought with it striking architecture, landscape design familiar in China and Japan, excellent Chinese, Indian, and Thai restaurants, and the easy availability of unusual vegetables and seafood. French is commonly spoken. Fritz and Marilyn, frequent travelers to France who speak fluent French, relate that the French are always impressed with Americans who make the effort to learn and speak French but dismiss a Canadian's efforts—"But of course, you Canadians have Quebec—everyone speaks French!"

The cuisine du jour for the annual Spring Fritz & Marilyn soiree was Russian. The eight of us settled in on the balcony overlooking a park, watching walkers, bikers, skaters, dog walkers, Frisbee players, sleepers, joggers, kite fliers, and stroller pushers.   The day spread before us—table filled with and emptied of appetizers, soup, entrees, salads, and dessert. The selection of items was well prepared, thoughtfully arranged, and beautifully presented—it might be my favorite yet. The dessert was absolutely divine. Even after eating for six hours, we polished off our piece, secretly wishing for another.

The conversation ebbed and flowed: politics, the virtues of all things Canadian, the American economy, most recently read good book, favorite new movie, the way things were, baseball, the Middle East, gardens, old friends, new acquaintances, recipes, ship building, travel, and the joys of living with a teenager.

All too soon, minds turned toward a night's rest, crossing the international border, cleaning up the kitchen, walking back to the hotel, and going back to work. Each of us shared thoughts of gratitude for the years of friendship, enjoyment in the graceful coming together of eight old friends, and thanks to everyone who makes this celebration a priority. 


o






Memorial Day Weekend Dinner à la Russe

Aperitif tidbits:
Caviar on blinis
Pickled herring
Pickles

Russian salad plate:
Beet caviar
Sauerkraut salad
Marinated mushrooms
Potato salad
Cucumbers in sour cream

Soup course:
Borscht

Fish course:
Russian arctic char with mustard dill sauce

Meat course:
Beef Strognoff
Kasha
Asparagus

Salad

Dessert:
Strawberry Charlotte Russe


Recipe graciously provided by Marilyn.
Strawberries Pompidou (aka Strawberry Charlotte Russe), From Food & Wine May 1988.

• 4 egg whites
• 1/8t cream of tartar
• 1/2c + 3T sugar
• 1c finely ground almonds
• 6T unsalted butter, melted and cooled slightly
• 1/4t almond extract
• 2 pints strawberries
• 3/4c heavy cream
• 1c crème fraîche
• 1/4c strained apricot preserves
• 2T finely chopped pistachios

1.  Preheat oven to 400.  Butter and flour 8x3 springform pan.
2.  Beat whites with cream of tartar until soft peaks form.  Gradually beat in 1/2 cup sugar, 1 Tbs. at a time, until stiff peaks form.
3.  Fold in almonds, butter, and extract.  Turn into pan, spread evenly, and bake 20 minutes until brown.  Cool on a rack for 30 minutes.
4.  Run a knife around sides of pan and release side.  Clean side, then reassemble with bottom. 
5.  Choose several berries of equal height.  Cut them in half vertically and arrange, pointed side up, with the cut sides pressing against the side of the pan.  Leave the remaining berries whole and arrange, pointed ends up, over the surface of the torte.
6.  Whip cream until it begins to thicken.  Gradually beat in the 3 Tbs. sugar and beat until stiff peaks form.
7.  Beat the crème fraîche until stiff peaks form, then fold in the whipped cream.
8.  Spread the cream over the berries, filling in the gaps between the berries and making sure the cream touches the sides of the pan between the cut berries.  Smooth the top, cover, and chill at least 2 hours, but not more than 6 or 7 (if you leave it overnight, the cake gets soggy).
9.  When ready to serve, warm the preserves gently, thinning with a little water if needed to make a glaze.  Brush the cake sides of the torte with the glaze and press the chopped nuts into the sides of the cake. 
Makes 8 servings
 
Note:  Make sure the creams are stiff per steps 6 & 7 – I got sloppy the second time I made this, so it didn’t set up as well as when I was more careful the first time I made it.  It still tasted good, however.