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.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
