RECIPES

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

from The Wine Lover’s Guide to Atlantic Canada The Wine Lover’s Guide includes a segment for Planter’s Ridge Winery where I had this amazing appetizer to accompany the white wine flight. The perfect pairing! Ingredients 3 tbsp olive oil 2 tsp red wine vinegar 1⅛ tsp dried oregano 1⅛ tsp red chili flakes (adjust to

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