RECIPES

from Viva La Lobster The ultimate in surf & turf! Ingredients Lobster Cakes: 7 oz Lobster meat, cooked, knuckle 4 oz Lobster tail & claw 5 oz Lobster trimmings, minced 4 tsp Cream crackers, crushed 2 Egg 4 tsp Mayonnaise 1 ½ tsp Mustard, Dijon ½ tsp Lemon juice ½ tsp Worcestershire sauce ½ tsp […]

from Atlantic Coastal Gardening Use your Dulse Spice Blend on whatever is going on the BBQ even on your morning eggs or in a grilled cheese. The possibilities are endless. Be creative and adventurous. Get in the habit of keeping Dulse Spice Blend on the table instead of high-salt commercial spice blends. The following is

from Small Pies, Big Flavor With juicy peaches and tart raspberries, these hand pies are like little pockets of summer you can enjoy any time of year. While they’re one of my favorite ways to eat pie when local fruits are in season, these hand pies are just as good when made with frozen fruit,

from County Social The younger sibling of the famous Toronto hotel, the Drake Devonshire is a lakeside hotel, restaurant, bar, and event space in Wellington. https://thedrake.ca/drakedevonshire/ This summer-ripened recipe comes together with access to so many great County tomato growers, accented with amazing local burrata cheese and some outstanding sourdough from bakery friends. Seasonally inspired,

from The Prince Edward Island Cookbook Lobster “feeds” are a favourite way to welcome visitors to the Island. This is a more economical way to serve this Atlantic delicacy. Ingredients 2 cups dried pasta (macaroni, bowtie, or spirals) 2 lobsters, cooked, shelled and chopped roughly OR 1 can of frozen lobster 14 ounce (425 g)

from Wild Foods of Prince Edward Island Elderberries grow in heavy clusters called umbels that are easy to pick by just clipping the stem. The fruit is tremendously versatile and can be used in wine, sweet juice or syrup and savoury chutney. Ingredients 8 cups Elderberries, removed from stems 6 cups water 2 cinnamon sticks

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