from Dining Out with History From Ross Thompson House, Shelburne, Nova Scotia 1795 https://rossthomson.novascotia.ca/ Ingredients Fresh chives with blossoms White vinegar Directions Harvest the blossoms from the chives. Soak them in clear, cold water. Drain and pat dry. Heat white vinegar over a slow flame until quite warm but not boiling. Place blossoms in jar. […]
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from Pantry and Palate I adore rhubarb: rhubarb jam, rhubarb chutney, rhubarb steeped in teas and tisanes, rhubarb in custard pies, rhubarb in pies with strawberry, rhubarb made into cordials – the list goes on and on. When rhubarb stalks are very thin and very pink, I nibble on them dipped into sugar. I find
from Cake & Loaf Gatherings Rhubarb is just starting to come into season in May and featuring this underused fruit is easy with these bars. The shortbread crust and creamy custard balance out the rhubarb’s sourness perfectly. We make this custard bar with many different fruits throughout the seasons. Peach and strawberry are two other
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From Yummies in a Jar My most popular recipe is this dip. It’s easy, delicious and quick to prepare! Ingredients 1 x 8 oz package of Cream Cheese 200 gr or about 2 cups grated Old Cheddar Cheese 2 cloves finely chopped Garlic 1 Egg 1 – 125ml jar of YUMMIES IN A JAR Pepper Jelly (divided) Directions Preheat Oven to
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from George House Recipes Every year we are pleased to get rhubarb from Florence George of South Dildo. Her rhubarb is some of the best in the area and we use it in many recipes. This is a favourite one of ours – we’ve named the recipe in her honour. Ingredients Topping: ½ cup sugar
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from The Newfoundland Tea Co Here’s a recipe for an amazing drink we used to feature in my restaurant – a bistro I closed at the end of 2023. It’s a martini that I developed with a tea blend for a local, well-known musician, Sherman Downey. The drink is named after one of his songs.
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from Whitewater Cooks the Food We Love We love having little treats that require super-low effort. If you do too, you’ll love these no-bake bites! They’re the perfect little snack with a cup of tea. Ingredients 1 cup organic shredded coconut 1 cup organic almond flour ¼ tsp table salt ½ cup coconut oil, melted
from Our Backs Warmed by the Sun Lapshevnik casserole is made with noodles, milk and eggs. Lapshevnik was widely known in the cuisines of the Kuban, Don, Orenburg and Ural Cossacks, as well as in the kitchens of the USSR. “Lapsha” is universal, but this “noodle cake” may be uniquely Doukhobor. Ingredients 5 packages ramen noodles,
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from Messy in the Kitchen Oh yeah, you read that right. French onion soup was a recipe I wanted to add to this lovely culinary novel but that seemed a little too straightforward for me, so BLAM-MO…I made that salty, oniony delight into a freaking sandwich. The best part of French onion soup is the
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from Preserving the Paper Popular in Latin America and the Caribbean, picadillo is a comforting stew made with minced meat and tomatoes. There are many different versions, often including raisins for sweetness and olives for a salty kick. It’s commonly served with rice but can also be used as a filling for tacos, empanadas or
