RECIPES

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

from Out of New Nova Scotia Kitchens Growing up, my Saturday supper was usually hot dogs with beans and mustard pickles, and maybe some Nova Scotia sauerkraut on the side. Ingredients 4 stalks celery, minced 10 cups (2.5 L) seeded, diced unpeeled English cucumbers 5 cups (1.25 L) diced onions 1 cup (250 mL) minced

from Nova Scotia Cookery, Then & Now I grew up in Alberta, but in an African Nova Scotia family. We’d come home to Dartmouth in the summer. Cabbage salad was often part of our meals. I’d done a grilled cabbage salad in a cooking contest, a burger competition, and it went over well, so I

from Dulse to Donairs Ingredients 2 tsp dulse flakes 2 Tbsp unsalted butter 1 Tbsp canola oil 6 oz (170 g) popcorn kernels 3 Tbsp maple syrup Directions Heat a large saucepan on medium heat. Add two-thirds of the butter and the oil. Let the butter melt. Add the popcorn and move the pan until