RECIPES

from Wabanaki Maple  This maple syrup recipe is inspired by Andy’s East Coast Kitchen! Andy’s recipe looked so amazing we thought we’d try it with our Barrel Aged Whisky Maple Syrup! Here is our version of Andy’s recipe. https://theeastcoastkitchen.com/bacon-wrapped-scallop-recipe/  Prep & Cook Time: 30 to 45 minutes  Ingredients: 10 to 12 fresh scallops  1 package […]

from In Good Company  I remember there would always be tons of carrots around when growing up on the farm. They were often made into classic dishes, like soups and casseroles, or even mashed or candied. But it was my mother’s carrot cake that always topped the list for us kids. With the sweetness of

from The Fair Trade Ingredient Cookbook  This recipe goes well as a base for pasta sauce or a side dish for meat or fish. I like to remove the stems from the chard by trimming the stem ends first. Holding the leaf in one hand, tear the leaves from the stem in bite-sized pieces. You

from The Outcast’s Guide to Beers of Newfoundland From Bonita’s Kitchen in Newfoundland: Where do I start talking about how delicious this crispy beer battered cod. Made with fresh cod and your favourite beer and a few seasonings and ingredients to make this amazing meal. Ingredients Fresh Cod – 2 Fillets cut into 8 pieces Flour –

from Baba Sophie’s Ukrainian Cookbook Cabbage will soon be plentiful and both recipes can be frozen to be enjoyed throughout the colder months. A true Eastern European family would have both available for comforting family dinners and when unexpected guests show up on their doorstep.  Borsch Ingredients 3 Tbsp butter 1 large onion, chopped ½

from Cooking Tips for Desperate Fishwives “We go out for sushi downtown near Chinatown in Victoria. We are the only customers in the restaurant. Rick gives the sushi chef a bag filled with fresh urchin. The chef gives us a free appetizer in exchange. Rick can hardly close his hands because urchin spines have lodges

from Island Gurl Foods  Island Gurl Bahama Steam Sauce is a zesty tomato-based sauce that is simply paradise in a bottle. It’s the perfect complement for fresh Ontario Rainbow Trout, complemented with Caribbean Sweet Potato Mash for a tasty island dish. Preparation Time: 5 minutes    Cooking Time: 20 minutes Yields: 4 Servings Ingredients 4 Ontario

from Dining in Paradise Crème de Banana happens to be one of my favourite liqueurs, so it’s not a coincidence that I make it a primary component in this recipe. Enjoy it with a Yellow Bird cocktail. After all, who says you can’t have a cocktail at brunch? Ingredients Crème de Banana Sauce: 1 cup

from Peace River Honey Ingredients: 1/3 cup Peace River Hot Honey 400g block of feta Method: Preheat oven to 350 degrees Fahrenheit. Press all liquid out of the feta and place the feta block in a small, oven safe dish. Top with hot honey. Bake for 20 minutes uncovered or until browned. You can top

from The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan Chef Giulio Piccoli of One Big Table in Kelowna grew up in Italy and beautifully imparts the flavours of his homeland into the dishes he creates in his new home. The eggplant is a well-loved ingredient in Italy, but here people tend