RECIPES

from Atlantic Seafood Finnan Haddie references an old Maritime casserole that was typically made of smoked haddock or cod cooked with butter, milk and potatoes. This chowder is a non-traditional spin on age-old favourite. Here, smoked fish replaces fresh fish and spicy Spanish-style pork and paprika sausage replaces more traditional bacon. Smoked cod could replace […]

from Keeper of the Light Sara makes oatmeal in the Keeper of the Light so we thought you’d like to make some oatmeal rolls from Canadian Living. The dough is enough to make a dozen moist, nutty-flavoured rolls or two delicious loaves of bread. Ingredients  1/2 cup packed brown sugar 1/2 cup warm water 2 pkg (or 2

from My Nova Scotia Cookbook Try using local apples. They can be found at a farmer’s market or can be picked by hand in season at many U-picks. Ingredients 3 lbs of apples, washed, peeled, cored and chopped ½ cup apple juice 1 tsp salt 1/8 tsp cinnamon 1 Tbsp lemon juice 1 tsp vanilla 

from Le Village Historique Acadien Ingredients 1½ cups brown sugar ½ cup molasses ¼ tsp cream of tartar ⅛ tsp baking soda ½ cup water 2 tbsp vinegar 3 tbsp butter Directions Boil the brown sugar, water, molasses and vinegar. Add cream of tartar and continue cooking stirring constantly (at least 30 minutes), until mixture

from Dining Out with History Written as a description, this recipe uses amounts at the discretion of the cook. First the mussels must be collected from the sea, as well as pine needles from the forest. Take a piece of wood and hammer four nails in the centre. Rest the first mussel against the nails

from The Taste of Nova Scotia A traditional condiment loved by Nova Scotians. Ingredients 36 medium green tomatoes, sliced 3 lbs (1.5 kg) onions, peeled and sliced ½ cup (125 mL) coarse salt 4 cups (1 L) apples, peeled, cored and chopped 3 ½ cups (875 mL) granulated sugar 2 cups (500 mL) white vinegar

from Peggy’s Cove Cooking Every Maritime cook has a favourite chowder recipe, similar to this one. It starts with potatoes, onions, cream and whatever fresh seafood is available, then you might add a little something here or there to make it uniquely yours – or you can keep it simple. This versatile recipe lets you

from The Legend of Gladee’s Canteen “Everyone remembers the famous food at Gladee’s Canteen, especially Gladee’s fish and chips and her coconut cream pie.” — Calvin Trillin Ingredients 1 cup evaporated milk 1 cup water ½ tsp salt ¾ cup sugar ½ cup flour 1 cup coconut 1 Tbsp butter 1 Tbsp vanilla 3 egg

from Grandma’s Cookies, Cakes, Pies and Sweets Nova Scotia has a lot of maple syrup producers for its size – around 150 farms that produce 57,000 gallons of syrup per year. A day spent at a maple farm, tasting fresh syrup is a highlight of the winter for many families. This delicious cake is imbued

from The Lunenburg Farmers’ Market Cookbook A walnut crust adds the perfect crunch to this late summer entrée. Ingredients ½ cup room temperature butter, divided 2 large onions, diced 1 teaspoon salt, divided 1 ½ cups small walnut pieces 3 tablespoons melted butter Pepper to taste 4 cups diced mushrooms, any kind or a combination