RECIPES

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

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

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.

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

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

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

from Baking Queen of the County Fair A popular Maritime treat, this sophisticated snack option pairs a smooth caramel-flavoured filling with a crackly top and a tender, flaky crust. The baking soda and vinegar give these tarts a bit of lightness. Ingredients 1 egg 1 cup (192 g) brown sugar 1 Tbsp (15 mL) vinegar

from Windsor Garlic Festival Feed your guests this quick, easy and simply tasty dinner! Pair it with lemon broccoli rabe and garlic mashed potatoes. Ingredients ½ tsp salt ½ tsp garlic powder ½ tsp freshly ground pepper 4 skinless, boneless chicken breast halves Cooking spray 2/3 cup fig preserves 1 Tbsp minced fresh rosemary 6