RECIPES

from The Wild West Cookbook A nice addition to any barbecued steak is a compound butter — a dab melting onto the steak just as it comes off the grill. To make a simple steak butter, combine 1⁄3 cup (75 mL) of softened butter with one of the following combinations, and whirl in a food […]

from mmm…Manitoba The “Geisha Girl” cocktail at Ichiban Restaurant is a Yori Oki signature drink, typically made with Roku gin, citrus liqueur, litchi juice, and lime, offering a fragrant and refreshing taste experience. This blend is known for its delicate balance and harmonious combination of flavors. Some variations of a “Geisha” cocktail may include Tenjaku Japanese gin,

from Sir John’s Table Ingredients Pastry for a 9-inch double crust pie 1 lb lean ground pork ½ lb regular ground beef 1 onion, finely diced 1 clove garlic, minced ½ cup water 1 ½ teaspoons salt 2 teaspoons fresh thyme, chopped or 1 tsp dried thyme, crushed ½ teaspoon ground sage Freshly ground black

from Awesome Ice Pops Ingredients 2 cups (500 mL) unsweetened pomegranate juice, divided 3 tbsp (45 mL) agave or corn syrup, or 1/4 cup (60 mL) brown rice syrup 2 cups (500 mL) wild blueberries, raspberries or blackberries, thawed if frozen Directions In a glass measuring cup, mix 1/4 cup (60 mL) pomegranate juice with

from Out of Nova Scotia Gardens This recipe was sent to me some years ago by regional home economist Gail Keddy, when the Nova Scotia Department of Agriculture and Marketing still had a home economics section. I include it not only because the muffins are delicious, and show off the versatility of carrots, but as

from The Wine Lover’s Guide to Atlantic Canada These chewy chocolate blueberry wine brownies are the delicious dessert you never knew you needed! Atlantic Canada produces a ton of blueberries that wineries turn into a divine glass of libation. Ingredients 2/3 cup butter or margarine 5 ozs unsweetened baking chocolate, cut into pieces 1 3/4

from Spicing Up the Cariboo Many ethnic culinary influences were incorporated into the Cariboo culture, one being Switzerland’s Verena Berger. This is her family’s favourite recipe. Ingredients 1/3 cup (80 mL) butter 1 cup (250 mL) white flour 2 cups (475 mL) scalded milk 6 eggs ½ lb (250 g) cheese – spicy Havarti or

from Herring to Huckleberries I grew up eating pickled herring with a slice of pumpernickel bread…a traditional northern European delicacy. We had small barrels of the fish to enjoy all year long. Here’s a quick pickling version. Ingredients 2 lbs salt herring fillets ¾ cup water ¾ cup white vinegar 1 bay leaf 2 cloves

from The Deerholme Foraging Cookbook These cakes are held together with a mousse made of white fish and coconut milk. This makes a very juicy cake with a fine texture. These cakes are best cooked the day they are made. Ingredients 1 lb (454 g) white fish (cod, halibut, sole) ¼ cup (60 mL) coconut

from Tea of Light This organic berry hibiscus Rooibos iced tea with rose petals makes me happy. The star is organic rooibos, a caffeine-free tea that is filled with goodness. I love the deep rich color of this refreshing iced rooibos tea. It looks good, and it tastes good.  The berries and hibiscus give this