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—sometimes confused with cedar—has been used by Indigenous peoples across North America for ceremonial, medicinal, and culinary purposes since time immemorial. Learn more about how juniper has been used by Indigenous Peoples from the Native Memory Project.
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 Tradish, a locally owned Indigenous company. Some Indigenous methods and techniques for food preservation and storage include:
Drying—this process reduces the moisture content and prevents/slows down the product from spoiling.
Smoking—meat 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—the 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’in Language Lesson
Juniper | tsiivii ch’ok
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. Learn more about Tradish's Indigenous cuisine.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. 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, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
