A Taste of Haldimand – May 16, 2024

Plans began early for the upcoming May holiday weekend, the first “summer” gathering of the clan. Traditionally, the Peart side of the family gathered every year to celebrate Victoria Day with a barbecue, bonfire, and fireworks.

Anne and Alvin Peart, my late in-laws, started this tradition years ago. Alvin would have a burn pile of twigs and branches, which created a wonderful bonfire for roasting marshmallows and hot dogs. For a few years, life got in the way and we didn’t get together.

Last year, my son Eric and his wife Amber hosted and have since decided to resurrect the tradition, to the delight of everyone. We are fortunate to have four generations of the Peart and Lyall families attending.

Donna Corbett and the boys.

Along with this comes the barbecue menu. Everyone contributes a dish for the table. My sister-in-law Donna Corbett is known for her special adaptation of the Erie Beach Hotel’s Sunshine Salad – or mandarin orange salad, the other name it is often called.

She said her grandparents, Charlie and Bernice Peart, took the family to the Erie Beach Hotel in Port Dover every year to celebrate their wedding anniversary. The Cove Room was noted for its specialty salads and readily gave people the recipes to take home. The Sunshine Salad was Donna’s favourite.

The original recipe called for one cup of each ingredient; thus we always referred to it as “Five Cup Salad.” Donna likes to do things fast and easy and not have small bits of ingredients leftover, so she adapted the recipe slightly.

This happens to be another recipe that my family members either love or hate. I am not sure why we seem to be extreme on some food choices, but it makes for lively discussion at times. Last year Donna had her great-nephews, my grandsons, over to her home to teach them how to make this salad. Now it will live on through the next generation.

I have also included two other well-known recipes from the Erie Beach Hotel for you to try. Enjoy!