from Best Recipes of the Maritime Provinces Chef Denis Bettinger of Moncton’s Delta Beausejour Hotel with its long-established fine-dining Windjammer Room provided the recipe for this delicious and decadent dessert. Ingredients Sweet dough: ½ cup granulated sugar ½ cup butter, softened 1 small egg, beaten (or 1 large egg yolk) 1 cup all-purpose flour Filling:
from Still Here The following is a recipe from Julie Holmes, a member of one of the families featured in Still Here: “I am the wife of Tim Holmes and thought I would share the recipe (altered a bit) of my mother’s, the late Janet Richards. Daughter of the late Percival (Percy) Richards. She would make this during family
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from Maritime Flavours Guidebook & Cookbook While freshly cooked beets are preferred, this recipe transforms canned beets into a colorful and flavourful dish suitable for guests at the Marshlands Inn of Sackville New Brunswick. Ingredients 2 cups sliced cooked beets (19-ounce can) ¼ cup cooking liquid ¼ cup vinegar 4 teaspoons cornstarch 1 tablespoon vegetable
from The Beginner’s Guide to Making Wine from Juice & Grapes This one is a real crowd pleaser and perfect for your garden party or to quickly mix for an impromptu aperitivo. The Riesling Campari Punch is basically a lighter, less bitter version of the classic Campari orange. Ingredients 100 ml Riesling, well chilled45 ml
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from The Sipster’s Pocket Guide to 50 More Must-Try Ontario Wines Pungent fruit and wine flavours paired with hints of spices make this compote a favourite “adult” dessert. Ingredients 6 large ripe red or blue plums 1 ½ cups dry red wine (preferably Merlot or Syrah) 1 cup granulated sugar 2 whole cloves 1 inch
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from Niagara Wine + Food A few perfect ingredients – and a hot grill – are all it takes to transform ripe Niagara peaches into something unforgettable. Stuffed with creamy Comfort Cream cheese, wrapped in salty prosciutto, and kissed with honey and flame, these bites balance sweet, savoury and smoky in one stunning late-summer dish.
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from Welcome to My Kitchen Blueberries are abundant in Nova Scotia and you’ll want to impress your family and friends with this recipe. Ingredients Crust: 21 “digestive” cookies, crushed to fine crumbs 1 tsp sugar ¼ tsp cinnamon ½ cup melted butter Filling: 8 oz (226 g) cream cheese ½ cup sugar 2 eggs 1
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from Peace by Chocolate A great basic recipe to change up components and make variations of a yummy dessert. Ingredients Base: 1 pack chocolate graham crackers 1/2 cup unsalted butter Mousse: 1 cup semi-sweet chocolate chips 1 package cream cheese 1/2 cup powdered sugar 1 cup whipped cream Pudding: 1 pack instant chocolate pudding mix 2 cups milk Directions Crush the chocolate graham crackers in a zip-top bag until they’re
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from The Acadian Kitchen When it comes to Rappie Pie (Râpure), there are grounds for an all-out Acadian dispute from one end of L’Acadie to the other. The verdict is out on whose version is the best – some love it runny, some love it firm, and some just don’t like it at all. For
from Ás an Abhainn Mhóir Quintessential Nova Scotia sweet bite, you’ll find these biscuits everywhere. For a while, even Tim Horton’s was selling them! Ingredients 2 cups rolled oats 1 cup flour 1 cup brown sugar ½ tsp salt ½ tsp baking soda ½ cup soft butter ¼ cup boiling water Directions Combine dry ingredients
