RECIPES

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

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