Try our Nova Scotia recipes featuring fresh, local Nova Scotia ingredients like lobster, maple syrup, blueberries, strawberries and apples. Sample the lobster recipes when you visit for the freshest flavours.
Lobster Recipes
Seafood Pie
| 12 oz | regular chowder mix (Atlantic haddock, cod, cold water shrimp and sea scallops) | 350g
|
| pie crust pastry |
|
2
| medium white potatoes, chopped into cubes |
|
| 1 | green onion
|
|
| 1/2 | sweet red pepper |
|
| 3 1/2 oz | fresh or frozen sweet corn | 100g |
| 3 1/2 oz | cream cheese | 100g
|
| 1.7 oz | grated cheddar cheese | 50g |
| 1 tbsp | cornstarch | 15mL |
| 2-3 tbsp | cream | 30-45mL |
| 1 tbsp | fresh lemon juice | 15mL
|
| 1 tbsp | dried parsley | 15 mL |
| 1 tsp | dried summer savory | 5 mL |
| 1/2 tsp | garlic powder | 2 mL |
| 1/2 tsp | Worcestershire sauce | 2 mL |
Cut potatoes into to half-inch (2 cm) cubes. Cook in boiling salted water so the centre of the potatoes are still firm. Drain potatoes and chill in fridge. Soften cream cheese slightly, cut in cubes and microwave for 2 minutes. Stir together cream cheese, lemon juice and all seasonings. In a separate bowl, combine chopped green onion, chopped red pepper and frozen corn. Add cornstarch to cream and pour over veggies. Add cream cheese mixture and cold potatoes. Stir in chowder mix and finish with grated cheddar cheese. Pour into pastry lined 9-inch pie dish and top with pastry. Bake at 400F (180 C) for 20 to 30 minutes.
Serves 6 (makes one 9-inch pie)
Recipe provided by: Masstown Market
Wild Blueberry Smoothie
| 4 oz | Van Dyk’s by Nature 100% Pure Wild Blueberry Juice | 120mL
|
| 2 oz | plain yogurt | 60mL
|
4 oz
| crushed ice | 120mL
|
| 2 tbsp | flax
| 30mL |
| 2 tbsp | honey | 30mL |
Place all ingredients into blender and blend until smooth. Garnish with a few fresh or frozen blueberries.
100% Pure Wild Blueberry Juice is full of antioxidants and loaded with flavour.
Recipe provided by: Van Dyk Blueberries
| 1 lb | parsnip | 450g
|
| 1.5 lbs | honeycrisp apples | 680g
|
1/4 cup
| olive oil | 50mL
|
| 1 tsp | coarse salt
| 5mL
|
| 3 tbsp | butter | 45mL |
1 cup
| diced onions | 250mL
|
| 3/4 cup | diced celery | 175mL
|
| 1 tbsp | Dijon mustard | 15mL
|
| 2
| bay leaves |
|
| 2 | cinnamon sticks | |
| 4 cups | vegetable stock | 1L |
| 4 cups | water | 1L |
| 1 tsp | milled black pepper | 5 mL |
| 1/2 tsp | sea salt | 2mL |
| 1 cup | Nova Scotian white wine | 250mL |
| 2 cups | heavy cream | 500mL |
| 1/2 cup | crumbled blue cheese | 125mL |
Place the apples and parsnips on a cookie sheet. Drizzle with the olive oil and sprinkle with coarse salt. Roast in a preheated oven at 350 F (180 C) for 45 minutes.
Melt butter in a large pan. Sauté the onions and celery until tender, then add the Dijon, salt and pepper. Deglaze the pan with white wine. Add the roasted apple and parsnips along with the cinnamon sticks, bay leaf, water and vegetable stock. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes. Remove cinnamon sticks and reserve. Purée soup in blender or with an immersion blender. When smooth, reintroduce the cinnamon sticks and stir in heavy cream. Garnish with crumbled blue cheese.
Recipe provided by: Scotian Gold Cooperative Limited & Country Store (as seen in the 2012 Taste of nova Scotia Culinary Guide)
| 3 tbsp | Cornstarch | 45mL
|
| 1/8 tsp | salt | .5mL
|
1 cup
| sugar | 250mL
|
| 1/2 tsp | ground cinnamon
| 2mL
|
| 4 cups | blueberries | 1L
|
1 cup
| orange juice | 250mL
|
| 1 tbsp
| butter | 15mL
|
| | grated zest of 1 orange
|
|
| 1 prebaked 9-inch pie shell |
|
In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice. Cook over medium heat, stirring constantly until the mixture becomes thick and clear. Add the butter, orange zest and remaining three cups of blueberries. Cool slightly before pouring the mixture into the pie shell.
"Zillions of recipes have been written for blueberry pie, of course. I love this one because only one cup of the berries are cooked; the other three are fresh. The acidity of the orange juice and zest enhances the incredible flavour of the wild bluberries."
- Chef Earlene Busch
Recipe provided by: The Chanterelle Inn
Dragon's Breath Salad
Dressing| 1/4 cup | Dijon Mustard | 50mL
|
| 1/4 cup | Parmesan cheese, shaved | 50mL
|
1/4 cup
| capers | 50mL
|
| 1/4 cup | roasted garlic
| 50mL
|
| 8 | egg yolks |
|
2 cups
| olive oil | 500mL
|
2 cups
| canola oil | 500mL
|
| 1 tbsp | lemon juice
| 15mL |
| 1 tsp | Worcestershire sauce | 15mL |
| | salt and pepper | |
| 1/2 cup | creamy blue cheese (such as Dragon's Breath Blue) | 125mL |
| 1/2 cup | Danish blue cheese | 125mL |
Place Dijon, Parmesan, capers and garlic in food processor and process until smooth. Add egg yolks and blend with Dijon mix. Very slowly drizzle in your olive and canola oils to emulsify, making sure not to split the dressing. Season with salt and pepper, lemon juice and Worcestershire until desired flavour is achieved. Fold in crumbled cheeses.
Salad
| Romaine Hearts |
|
| Parmsesan Cheese, shaved |
|
| lemon wedges |
|
| croutons |
|
| bacon |
|
Sprinkle dressing on half a romaine heart and top with capers, bacon, Parmesan, croutons and a grilled lemon wedge
Recipe provided by: Brooklyn Warehouse Chef Mark Gray
Nova Scotia Snow Crab Cakes topped with Dill and Parmesan Rémoulade
Dill and Parmesan Rémoulade4 tbsp
| mayonnaise
| 20mL
|
1 tsp
| Dijon mustard
| 5mL
|
1/4 cup
| fresh grated Parmesan cheese
| 50mL
|
2 tsp
| fresh dill, finely chopped
| 10mL
|
2 tsp
| fresh lemon juice
| 10mL
|
2 tsp
| fresh lime juice
| 10mL
|
2 tbsp
| shallots, finely minced
| 30mL
|
| | salt and pepper to taste
| |
Mix all ingredients together and refrigerate until needed.
Crab Cakes1 1/2 cups
| fresh snow crab meat (if frozen, thaw and squeeze out liquid) | 375mL
|
1/4 cup
| yellow pepper, minced | 50mL
|
1/4 cup
| red pepper, minced
| 50mL
|
1/4 cup
| shallots, minced
| 50mL
|
2 tbsp
| fresh dill, chopped
| 30mL
|
1/4 cup
| mayonnaise | 50mL
|
| 1
| egg white |
|
| 1/4 cup | corn flake crumbs (plus extra for breading)
| 50mL |
| 1/4 tsp | pepper | 1mL |
Mix all ingredients well and divide into 12 balls. Form each ball into a 1-inch (? cm) cake, then roll in bread crumbs and gently pan fry until golden brown. Serve hot with the Dill and Parmesan Rémoulade. Makes six appetizers or three entrée portions.
Recipe provided by: Louisbourg Seafood Ltd.
Cranberry Feta Stuffed Pork Tenderloin
1/2 cup
| Terra Beata cranberries, fresh, frozen, or dried
| 125mL
|
1 tbsp.
| sugar
| 15mL
|
21 oz
| pork tenderloin
| 600g
|
1/2 cup
| Fox Hill Cheese House feta
| 125mL
|
1/4 cup
| chopped green onion
| 60mL
|
1
| clove garlic, chopped fine
| 1
|
1/4 tsp
| dried Farmer John’s summer savory
additional summer savory, garlic powder and salt to season the roast
| 1 mL
|
If using fresh or frozen cranberries, cut them in half into a small bowl, sprinkle them with sugar, stir and set aside for about 30 min.
Preheat the oven to 500 °F (230°C). Place the roast in an open pan and make a lengthwise slit on the side, so it will open like a book.
In a bowl, mix feta, onion, garlic and savoury. Add cranberries, discarding any juice in the bottom of the bowl. Stuff tenderloin with cheese mixture, and close it with string in several places. It will try to open during cooking. Sprinkle the top of the roast with more savoury, garlic powder and then salt.
Sear for 15 minutes at 500 °F (230°C)., then reduce temperature to 275 °F (135°C) for half an hour, or until a meat thermometer reads 160 °F (71°C).
Let stand 5 minutes, remove string, slice and serve.
Recipe provided by: Taste of Nova Scotia
Mussels Linguini in a Maple Curry Cream Sauce
Mussels| 2 lb | mussels washed | 0.9 kg |
| 2 oz | white wine | 57 ml |
| 1 | clove garlic chopped | 1 |
Put mussels in medium size pot. Add wine, garlic. Cover pot and allow to steam until mussels are cooked.
(For approximately 6 to 8 minutes.)
Remove the mussels from the broth, shuck and reserve the meat. Also reserve the broth separately.
PastaCook 10 oz of Linguini, follow recommended al dente cooking time of boiling approx for 8 minutes and strain and reserve.
| meat from 2 pounds of mussels |
|
| 2 tbsp | extra virgin olive oil | 36 ml |
| 1/4 cup | chopped shallots | 65 ml |
| 1/2 cup
| rd bell pepper, diced | 130 ml |
| 1/2 cup | maple syrup | 130 ml |
| 1 tsp | yellow curry powder | 5 ml |
| 1 1/2 cup | mussel broth | 380 ml |
| 1/2 cup | cream | 130 ml |
In a sauté pan add oil once hot add shallots, peppers and curry powder sauté for a minute or so the add the maple syrup toss with and deglaze the pan with the mussel broth and bring to a boil then reduce, add cream and reduce again for approx 5 to 8 minutes until the sauce thickens slightly or coats your spoon, then finish with adding the mussel meat and pasta, stir in gently and serve.
Serve in a bowl with crusty bread for dipping in the sauce.
Seared Scallops with Sesame Ginger Orange Marmalade
| 24 | scallops (under 10 or 10/20 size)
(Or, if available and accessible, use fresh live scallops in the shell with roe, sourced from Indian Point
Marine Farm) | |
| | canola oil for searing | |
| | sea salt to taste | |
Marmalade| 1/3 cup | orange marmalade | 75 ml |
| 2 oz | lime juice | 57 g |
| 2/3 oz | fish sauce | 21 g |
2 oz
| rice wine (recommend mirin – sweeter than saki with less alcohol) | 57 g
|
| 1 tsp | fresh ginger, chopped | 5 ml |
| 1/2 tsp | Chinese hot sauce | 2 ml |
| 2/3 oz | sesame oil | 21 g |
| 2/3 oz | Worcestershire sauce | 21 g |
| 1/2 | medium carrot, grated | 1/2 |
| 1/2 tsp | cornstarch | 2 ml |
| just enough water to dilute the cornstarch |
|
| 8 | sprigs fresh coriander | 8 |
Bring all ingredients for marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate.
Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.
Place 2 scallop shells (available at some seafood retilers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.
Recipe provided by: Charlotte Lane, Chef and Co-owner, Roland Glauser
Acadian Seafood Stew
| 1/8 cup | flour | 25 ml
|
| 1/8 cup | butter | 25 ml |
2 cups
| fish stock
| 500 ml
|
| 1 | stalk celery, chopped
| 1 |
| 1 | carrot, chopped
| 1 |
1 tbsp
| onion, chopped
| 15 ml
|
| 1/2 | green onion, chopped
| 1/2 |
1/8 cup
| tomato paste
| 25 ml |
1 tsp
| chopped garlic
| 25 ml
|
1 1/2 tsp
| Cajun seasoning
| 7 ml |
In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.
Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast. Serves 2.
Recipe provided by: The Grand Banker, Chef Cindy Weaver
Sledding Hill Lavender Cheesecake
| 2 cups | crushed graham crackers | 180 g |
| 1/2 cup | melted butter | 120 ml |
| 4 - 8 oz pkg | cream cheese | 4 - 250 g |
| 1 1/2 cups | Sledding Hill Lavender Sugar | 225 g |
| 3/4 cup | milk | 150 ml |
| 4 | eggs | 4 |
| 1 cup | sour cream | 250 ml |
| 1/2 tbsp | vanilla extract | 8 ml |
| 1/4 cup | all purpose flour | 50 ml |
Preheat oven to 350 F or 175 C. Grease a 9-1/2 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with Lavender Sugar until smooth. Blend in milk and then incorporate eggs, one at a time. Mix in sour cream and vanilla and flour until smooth. Pour into prepared crust.
Place on center rack in preheated oven. On lower rack, place a cake pan with 2 C water in it. Bake for 30 min. then reduce heat to 325 and bake another 30 min. Turn off oven, open door slightly and allow cake to cool in oven for 1 hour to avoid cracking.
Remove and allow to finish cooling on counter. Then, chill in refrigerator to fully set and serve. Try adding a topping of berries macerated in Sledding Hill Lavender Sugar or Lavender Simple Syrup.
Recipe provided by: Sledding Hill, Bear River
Lakeside Fish Cakes with a Smoked Salmon Mayonnaise
5
| medium potatoes, peeled
| 5
|
6
| large shrimp, peeled
| 6
|
1 tbsp
| butter
| 15 ml
|
1/4 cup
| chopped onion
| 50 ml
|
1/2
| small red pepper, finely diced
| 1/2
|
1
| small garlic clove, crushed
| 1
|
1 tbsp
| lemon juice
| 15 ml
|
1/4 tsp
| parsley, chopped
| 1 ml
|
1/4 tsp
| dried or fresh thyme
| 1 ml
|
1/4 tsp
| Cajun seasoning, or to taste
| 1 ml
|
4 oz
| lobster meat
| 125 g
|
4 oz
| haddock fillet
| 125 g
|
Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool.
Chop lobster; drain, and stir into cooled shrimp mixture. Steam or poach haddock fillets.
Flake haddock and combine with potato and shrimp mixtures. Cool. Form into patties, using about ¼ cup (50ml) mixture for each.
Breading1
| egg
| 1
|
1/4 cup
| milk
| 50 ml
|
1 cup
| flour
| 250 ml
|
2 cups
| panko bread crumbs
| 500 ml
|
Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into breadcrumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.
Smoked salmon mayonnaise1 cup
| mayonnaise
| 250 ml
|
1/4 cup
| julienne of smoked salmon
| 50 ml
|
1 tbsp
| chopper capers
| 15 ml
|
1 tbsp
| fine diced red onion
| 15 ml
|
| zest of 1/2 lemon
|
|
| lemon juice to taste
|
|
Combine all ingredients in a bowl and season to taste.
Recipe provided by: Chef Sean Murphy (Lakeside Restaurant at Inverary Resort)
Lakeside Fish Cakes with a Smoked Salmon Mayonnaise
5
| medium potatoes, peeled
| 5
|
6
| large shrimp, peeled
| 6
|
1 tbsp
| butter
| 15 ml
|
1/4 cup
| chopped onion
| 50 ml
|
1/2
| small red pepper, finely diced
| 1/2
|
1
| small garlic clove, crushed
| 1
|
1 tbsp
| lemon juice
| 15 ml
|
1/4 tsp
| parsley, chopped
| 1 ml
|
1/4 tsp
| dried or fresh thyme
| 1 ml
|
1/4 tsp
| Cajun seasoning, or to taste
| 1 ml
|
4 oz
| lobster meat
| 125 g
|
4 oz
| haddock fillet
| 125 g
|
Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool.
Chop lobster; drain, and stir into cooled shrimp mixture. Steam or poach haddock fillets.
Flake haddock and combine with potato and shrimp mixtures. Cool. Form into patties, using about ¼ cup (50ml) mixture for each.
Breading1
| egg
| 1
|
1/4 cup
| milk
| 50 ml
|
1 cup
| flour
| 250 ml
|
2 cups
| panko bread crumbs
| 500 ml
|
Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into breadcrumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.
Smoked salmon mayonnaise1 cup
| mayonnaise
| 250 ml
|
1/4 cup
| julienne of smoked salmon
| 50 ml
|
1 tbsp
| chopper capers
| 15 ml
|
1 tbsp
| fine diced red onion
| 15 ml
|
| zest of 1/2 lemon
|
|
| lemon juice to taste
|
|
Combine all ingredients in a bowl and season to taste.
Recipe provided by: Chef Sean Murphy (Lakeside Restaurant at Inverary Resort)
Nova Scotia Grilled Halibut with Fresh Strawberry Salsa
Salsa1 pint
| fresh strawberries cut in chunks
| 1/2 L
|
2 tbsp
| fresh chopped cilantro
| 30 ml |
3 tbsp
| olive oil
| 45 ml
|
1/2 tsp
| coarse sea salt
| 2 ml |
1/2 tsp
| freshly ground pepper
| 2 ml |
| juice of 1/2 lemon, 1/2 lime and 1/2 medium-size orange
|
|
Mix all ingredients together, and refrigerate for 15 to 20 minutes.
Makes 2 cups (500 ml) or 6 generous servings
Halibut Filet2 tbsp
| olive oil
| 30 ml
|
7-8 oz
| fresh halibut filets (1 per person)
| 200-225g
|
Place halibut in a 350°F (175°C) oven for 5 minutes. Top with chilled salsa and serve immediately.
Recipe provided by: The Old Fish Factory
Blueberry Crème Caramel
1/2 cup
| sugar | 125 ml |
1/3 cup
| Van Dyk's 100% Wild Blueberry Juice | 75 ml |
1 cup
| full fat milk (3%) | 250 ml
|
1/3 cup
| heavy cream
| 75 ml |
1 tsp
| vanilla extract
| 5 ml |
1/4 cup
| sugar | 50 ml |
2
| eggs |
|
1
| egg yolk
| |
Preheat oven to 350 F (175 C). Combine ½ cup of sugar and blueberry juice in a pot on the stovetop. Allow to simmer over medium heat until the liquid reaches the thread stage, or 108-118 F (215-235 C). Remove from heat and immediately pour into large ramekins.
Combine milk, cream and ¼ cup of sugar. Stir and heat over medium heat until hot but not boiling. Meanwhile, combine sugar, eggs and egg yolk. Temper the egg mixture with a little cream mixture. Once tempered, combine, mix and pour into ramekins.
Place ramekins in a baking dish, adding hot water so it comes three quarters of the way to the top of the ramekins (creating a bain-marie). Place into oven and bake for 40 minutes. The crème caramel should jiggle slightly when ready.
To serve, run a knife around the rim and invert onto serving plate. May be served warm or chilled. Serves 6.
Recipe provided by: Van Dyk's Health Juice Products
Edward the VII’s Favorite Omelet
| 2 | free range eggs |
|
| 1 tbsp | chives | 15 ml |
| 2 tbsp | milk | 30 ml |
| 3.5 oz | Nova Scotia lobster meat | 100 g |
| 1 cup | local and wild mushrooms | 250 ml |
| 2 oz | 41 Fortified White Wine (Gold medal winner at All Canadian, produce by Grand Pre wine) | 60 ml |
| 1 oz | Seyval Blanc (Gold medal winner at the Atlantic wine awards, produced by Grand Pre wines) | 30 ml |
| 3 oz | heavy cream | 90 ml |
| shaved Old Growler Gouda (produced by That Dutchman's cheese farm) |
|
Sauce
Sauté mushrooms in 1tsp (5ml) butter, add Seyval Blanc, allow to simmer for 30 seconds. Add the fortified wine and bring to a boil then add cream and reduce by 30%. Season to taste with sea salt and white pepper.
Omelet
Whisk together the eggs and milk with a pinch of salt. Cook in a lightly buttered pan until just set. Place the omelet on a plate fill with the sauce mixture and lobster, garnish with the old growler Gouda and chives. Serve.
Recipe provided by: Chef Jason Lynch at Restaurant LeCaveau at Domaine de Grand Pré
Nova Scotia Cheddar and Dill Drop Biscuits with Galloping Cow’s Red Pepper and Garlic Jam
| 2 cups | flour | 500 ml |
| 2 tsp | baking powder | 10 ml |
| ½ tsp | baking soda | 2 ml |
| 1 tsp | sugar | 5 ml |
| ¼ tsp | salt | 3 ml |
| ¼ cup | grated cheddar cheese | 50 ml |
| 1 tbsp | chopped dill | 15 ml |
| ½ cup plus 2 tbsp | butter | 125 ml plus 30 ml |
| 1 cup | buttermilk | 250 ml |
| Galloping Cow's red pepper and garlic jam |
|
Preheat oven to 475 F (245 C) degrees. Melt ½ cup (125 ml) butter and allow to cool. Whisk together the dry ingredients. In a separate bowl combine the melted butter and butter milk stirring until clumps form. Stir the liquid into the dry ingredients mixing just until incorporated. Line a baking sheet and drop dough onto the baking sheet using two tablespoons. Bake until golden brown, about 14 minutes. Melt remaining 2 tbsp (3 ml) of butter and brush over tops of hot biscuits. Serve hot or cold with a generous amount of Galloping Cow’s red pepper and garlic jam.
Recipe provided by: Galloping Cow's Fine Foods
Nova Scotia Savory Cranberry Stuffing
| ¼ cup | butter | 50 ml |
| 1 ¼ cup | diced celery | 300 ml |
| 1 ¼ cup | diced onions | 300 ml |
| 2 tbsp | Farmer John’s “world class summer savory” | 30 ml |
| Salt pepper to taste |
|
| 8 cups | day old bread, cubed | 2 L |
| ¾ cup | dried cranberries | 175 ml |
| 1 ½ cup | chicken broth | 375 ml |
Sautee onions, celery and summer savory for 3 minutes then add chicken broth and cranberry simmer for three minutes pour over cubed bread. Mix until liquid is absorbed. Place mixture in a 9 X 9 baking pan and cook in a pre heated 300 F (150 C) oven for 35 to 40 minutes.
*When pressed for time it is worth noting that Farmer John also produces a cranberry stuffing mix that would fit the bill very nicely.
Recipe provided by: www.farmerjohnsherbs.com
Roasted Nova Scotia Leg of Lamb with Potato Fricassee
| Roasted Leg of Lamb |
| 1 | leg of lamb (bone out) | 1 |
| 2 | cloves garlic, thinly sliced | 2 |
| 4 | sprigs rosemary, bruised with blunt side of knife | 4 |
| salt and pepper |
|
Push the garlic and rosemary into the cavity of the leg. Season the surface of the leg liberally with salt and pepper. Place in a roasting pan and then into a 300°F (180°C) oven. Roast for 2 hours. Finish the lamb under the broiler for about 15 minutes until the surface is nicely browned (a meat thermometer inserted in the thickest part should read 125°F (50°C) for medium rare). Remove from oven and allow to rest for at least 15
minutes before slicing.
| Potato Fricassee |
| 1/4 lbs | bacon, cut into strips | 115 g |
| 1 tbsp | butter | 15 ml |
| 2 lbs | new potatoes, cut into chunks | 900 g |
| 1/2 cup | white wine | 125 ml |
| 8 cups | chicken stock | 2 L |
| 1/2 lbs | green beans | 225 g |
Cut bacon into small strips. Cook the bacon, keeping the fat and reserving the bacon for another use. Add potatoes to bacon fat, stirring the potatoes until coated. Add white wine, and cook out the alcohol. Add chicken stock to cover the potatoes. Cover and cook over med-low heat for 1 hour, until potatoes are tender. Add the green beans to the pot, stir and cook for 5 minutes more or until the green beans are tender. Serve with the lamb, garnished with a sprig of rosemary (optional).
Makes 6-8 servings
Recipe provided by: www.brooklynwarehouse.ca
Cream of Chanterelle Soup
| 2 tbsp | olive oil | 30 ml |
| 1 | medium onion, chopped | 1 |
| 1 | shallot, finely chopped | 1 |
| 2 | cloves garlic, finely diced | 2 |
| ½ cup | celery, diced | 125 ml |
| ¼ cup | shredded carrot | 50 ml |
| ½ lbs | chanterelles (or other wild fungi), coarsely chopped | 225 g |
| 2 cups | chicken stock | 500 ml |
| 1 cup | white wine (optional) | 250 ml |
| 1 cup | cream | 250 ml |
| salt and pepper to taste |
|
| fresh chervil, chopped (optional) |
|
Clean the mushrooms carefully with a damp cloth and a fine brush. Place the mushrooms on a hot skillet and sprinkle with a small amount of salt. This will cause them to release their juices. Stir occasionally until the moisture has evaporated. Add the olive oil, onion and shallots and sauté until onions and shallots are soft and golden. Add celery, garlic and carrot. Cook for 1 minute. Add the chicken stock, wine, salt and pepper and simmer for 15 minutes. Cool. Put the mixture in a food processor and chop for 30 seconds using the blade attachment. To serve, reheat the mixture, add the cream and sprinkle the top with chervil.
Makes 4-6 servings
Recipe provided by: www.chanterelleinn.com
Wild Blueberry Honey Smoothie
| 2 oz | Van Dyk's Wild Blueberry Juice | 60 ml |
| 2 oz | orange juice | 60 ml |
| 2 oz | plain yogurt or vanilla ice cream | 60 ml |
| 2 oz | crushed ice | 60 ml |
| 2 tbsp | honey | 30 ml |
Place all ingredients into blender and blend until smooth. Garnish with a few wild blueberries.
100% wild blueberry juice is full of antioxidants and loaded with flavour.
Recipe provided by: Van Dyk's Health Juice Products
Smoked Pork Chops with Pear and Cranberry Compote
| 4-6 | special marinated portk chops (1 per person) | 6-8 |
When cooking your pork chops, keep in mind that they are precooked in the smoking process and only need to be reheated on the grill 3 to 4 minutes on each side on medium heat.
| Pear and Cranberry Compote |
| 4 | medium pears | 4 |
| 3/4 cup | water | 175 ml |
| 1/4 cup | dried cranberries | 50 ml |
| 1/2 cup | packed brown sugar | 125 ml |
| 1/4 tsp | cinnamon | 1 ml |
| 1 tsp | ground ginger | 5 ml |
Peel, core and cut the pears in quarters. Heat pears, cranberries and water over medium heat to boiling then reduce heat and simmer 5-10 minutes or until tender, stirring occasionally. Add in the brown sugar, cinnamon and ginger. Bring to a boil and reduce liquid to half.
Serve compote hot or cold with pork chops.
Recipe provided by:The Pork Shop
Nova Scotia Grilled Halibut with Fresh Strawberry Salsa
| Salsa |
| 1 pint | fresh strawberries, cut in chunks | 1/2 L |
| 2 tbsp | fresh chopped cilantro | 30 ml |
| 3 tbsp | olive oil | 45 ml |
| ½ tsp | coarse sea salt | 2 ml |
| ½ tsp | freshly ground pepper | 2 ml |
| Juice of ½ lemon, ½ lime and ½ medium-size orange |
|
Mix all ingredients together, and refrigerate for 15 to 20 minutes.
Makes 2 cups (500 ml) or 6 generous servings
| Halibut Filet |
| 2 tbsp | olive oil | 30 ml |
| 6x8 oz | fresh halibut filets (1 per person) | 200-225 g |
In a frying pan, heat oil on high; sear halibut for 2 minutes on each side. Place halibut in a 350°F (175°C) oven for 5 minutes. Top with chilled salsa and serve immediately.
Layered Mussel Salad with Citrus Vinaigrette
| 5 pounds | AquaPrime mussels, steamed*, shelled and cooled | 2.2 kg |
| 1 | yellow pepper, diced | 1 |
| 4-6 oz | baby spinach | 120 g - 180 g |
| 1 oz | sweet basil, chopped | 30 g |
| salt and pepper to taste |
|
Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.
*To steam mussels: wash mussels in cold water, add to pot with one clove of finely chopped garlic, a handful of chopped green onions and a few oz of white wine. Bring to a boil for 3 to 4 minutes.
| Citrus Vinaigrette |
| 2 tsp | Dijon Mustard | 10 ml |
| 1/2 cup | white wine vinegar | 125 ml |
| 1 3/4 cup | extra virgin olive oil | 400 ml |
| 2 oz | chives, chopped | 15 g |
| 1/2 oz | tarragon, chopped | 15 g |
| 2 | limes, juiced | 2 |
| 2 | lemons, juiced | 1 |
| 1 | orange, peeled and puréed | 1 |
| salt and pepper to taste |
|
Combine all ingredients and whisk together; season to taste.
Refrigerate for 15 to 20 minutes.
Jonagold Apple and Asparagus and Goat Cheese Salad with a Maple Vinaigrette
| 2 cloves | garlic | 2 cloves |
| 1 tsp | Dijon mustard | 5 mL |
| 1/4 tsp | coarse salt | 1 mL |
| 1/4 tsp | milled pepper | 1 mL |
| 3/4 cup | olive oil | 180 mL |
| 4 tbsp | Maple Syrup | 60 mL |
| 4 tbsp | white wine vinegar | 60 mL |
| 4 | Jonagold apples | 4 |
| 1 bunch | asparagus woody ends removed | 1 bunch |
| 2 oz | crumbled goat cheese | 60 g |
In a large bowl whisk garlic, Dijon, salt, pepper, olive oil, maple and, vinegar until creamy.
Core apples, leaving peel on then cut into chunks. Blanch asparagus and cut on the bias into one inch pieces. Toss the apples and asparagus with the vinaigrette and top with crumbled goat cheese. If you prefer you can plate the asparagus apples and goat cheese and serve the dressing drizzled on top. Serves 6 - 6.
Recipe provided by: Scotian Gold
Winter - Pudding Chomeur A La Lavallee
| For the liquid |
|
|
| 1 1/2 cup | water | 375 mL |
| 1 cup | Nova Scotia Maple Syrup | 250 mL |
| 1 1/2 cup | brown sugar | 125 mL |
| 1 tbsp | flour | 12 mL |
Mix all the ingredients in a pot and bring to a boil. Pour into a deep cake pan or pudding pan.
| Cake |
| 1/2 cup | unsalted butter | 125 mL |
| 1 cup | white sugar | 250 mL |
| 2 | eggs | 2 |
| 1 1/2 cup | flour | 375 mL |
| 2 1/2 tsp | baking powder | 10 mL |
| 3/4 cup | milk | 175 mL |
| pinch | salt | pinch |
| splash | vanilla | splash |
Asparagus Vichyssoise with Blueberry Sherbert
| 1 tbsp | butter | 15 mL |
| 1/4 cup | onions, peeled and coarsely chopped | 50 mL |
| 2 1/2 cup | asparagus, washed, trimmed and cut in 1-inch (2.5cm) pieces | 625 mL |
| 1 cup | potatoes, peeled and cut in 1/4-inch (0.6-cm) pieces | 250 mL |
| 1 cup | chicken stock | 250 mL |
| 2 cups | whipping cream (or milk) | 500 mL |
| 1 cup | plain yogurt | 250 mL |
| white pepper to taste |
|
| 1/2 cup | blueberry or raspberry sherbert | 125 mL |
| fresh dill sprigs |
|
In a saucepan over medium heat, melt the butter and sauté onions, potatoes and asparagus until the onions are translucent. Add chicken stock and 1 cup (250 mL) cream or milk and simmer until vegetables are tender. Season to taste with white pepper. Purée mixture in a food processor or blender until smooth, then pass purée through a very fine sieve or strainer, using the back of a spoon to help push liquid through. When mixture has cooled add plain yogurt and the other cup of cream or milk, blending well. At this point the soup may be reheated over medium heat, or chilled for 4 hours if serving cold. Garnish each serving with 1 tbsp (15mL) of sherbet and dill sprigs. Serves 5 - 6. (Excerpt from The Taste of Nova Scotia Cookbook)
Sautéed Fiddleheads and Cranberries
| 1/4 cup | butter | 50 mL |
| 8 oz | fiddleheads, washed | 250 g |
| 1/4 cup | fresh or frozen cranberries | 50 mL |
| 2 tbsp | maple syrup | 25 mL |
| salt |
|
| freshly ground pepper |
|
In a large skillet, melt the butter over medium high heat. Add the fiddleheads and sauté for 3 minutes or until they begin to soften. Add cranberries and maple syrup and cover, reducing heat to medium, and steam for 3 minutes longer or until tender crisp. Season to taste with salt and freshly ground pepper. Serves 4. (Excerpt from The Taste of Nova Scotia Cookbook)
Fresh Strawberry Pie
Big ripe fresh strawberries seem to hold onto the hot summer sun and turn it into something that we can taste. This no-bake pie is a must-make during strawberry season. The glaze holds the pie together and makes the strawberries sparkle like rubies.
| 3 cups | sliced fresh strawberries | 750 mL |
| 1 | prebaked single pie crust shell | 1 |
| 1/2 cup | granulated sugar | 125 mL |
| 2 tbsp | cornstarch | cornstarch |
| 1 cup | mashed fresh strawberries | 250 mL |
| 2/3 cup | water | 175 mL |
Arrange the sliced strawberries in the prebaked pie shell. In a saucepan, blend the sugar and cornstarch; add the crushed strawberries and water. Bring to a boil and stir until thick and clear. Pour over the strawberries in the pie shell. Chill. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf. Serves 6 to 8.
Garden-Fresh Beef Stew with Maple Dumplings
In this satisfying and filling stew, the flavours of rum and maple accent the beef and vegetables with a smooth sweetness.
| 1 1/2 tsp | salt | 7 mL |
| 1/2 tsp | cayenne pepper | 2 mL |
| 1 tsp | freshly ground black pepper | 5 mL |
| 2 tbsp | all purpose flour | 25 mL |
| 1 1/2 lbs | lean stewing beef, cut in chunks | 750 g |
| 2 tbsp | vegetable oil | 25 mL |
| 1 | clove garlic, minced | 1 |
| 2 | bay leaves | 2 |
| 1/4 cup | dark rum | 50 mL |
| 4 | potatoes, peeled and cut in chunks | 4 |
| 4 | carrots, peeled and cut in chunks | 4 |
| 1 | small turnip, peeled and cut in chunks | 1 |
| 2 | parsnips, peeled and cut in chunks | 2 |
| 2 | onions, coarsely chopped | 2 |
| 1 | small green pepper, cut in strips | 1 |
|
| 2 cups | all purpose flour | 500 mL |
| 4 tsp | baking powder | 20 mL |
| 1/2 tsp | salt | 2 mL |
| 2 tbsp | shortening | 25 mL |
| 2/3 cup | milk | 150 mL |
| 1/3 cup | maple syrup | 75 mL |
In a small bowl, combine salt, peppers and flour. Place flour mixture in a plastic bag, drop in pieces of stew meat and shake well to coat. In a dutch oven, heat oil, and brown beef on all sides. Add sufficient water to cover and bring to a boil. Reduce heat and add garlic, bay leaves and rum and simmer for about 2 hours or until beef is almost tender. Add potatoes, carrots, turnips, parsnips, onion and green pepper and continue to simmer until vegetables are tender - crisp.
Maple Dumplings: In a mixing bowl, combine flour, baking powder and salt, then cut in shortening. Combine milk and maple syrup in a small bowl and gradually add to flour mixture, mix with a fork until batter is moist. Drop by spoonful onto top of cooked beef stew. Cover pot and simmer for 15 - 20 minutes, until dumplings are cooked through. Makes 6 - 8 servings.
Annapolis Valley Apple Torte
This torte cuts into firm slices, each studded with apples, a fresh change from apple pie.
| Base |
| 1/2 cup | butter | 125 mL |
| 1/3 cup | granulated sugar | 75 mL |
| 1/4 tsp | vanilla | 1 mL |
| 1 cup | all-purpose flour | 250 mL |
| 1/2 cup | raspberry jam | 125 mL |
| | | |
| Filling |
| 1 cup | cream cheese, softened | 250 mL |
| 1/2 cup | granulated sugar | 125 mL |
| 1 | large egg | 1 |
| 1/2 tsp | vanilla | 2 mL |
| | | |
| Topping |
| 4 cups | apples, peeled, cored and sliced | 1 L |
| 1/3 cup | granulated sugar | 75 mL |
| 1/2 tsp | ground cinnamon | 2 mL |
| 1/2 cup | slivered almonds | 125 mL |
Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.
Bake in a preheated oven at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 to 12 servings.
Nova Scotia Lobster Poutine
2 oz
| fresh Nova Scotia lobster tail (cut into bite size pieces)
| 60 g
|
1/2 oz
| Fox Hill Cheese Curds
| 16 g
|
1 oz
| socca fries
| 25 g
|
2 tbsp
| mounted butter (beurre montée)
| 30 ml
|
Make the socca fries and the beurre montée.
Turn your broiler on.
Heat the lobster in the beurre montée. Place some of the curds in the bottom of a small bowl.
Place the “fries” on top of the curds. Spoon the lobster over the fries and place the rest of the curds on top of the lobster.
Spoon the 2 tablespoons of beurre montée over the lobster and heat under the broiler until the curds on top have melted a bit. Garnish with something beautiful and serve. Bon appétit !
Socca fries
4 oz
| chickpea flour
| 125 g
|
2 cups
| water
| 500 ml
|
| salt to taste
|
|
Take water and heat it in a pot. Thicken the water with the sifted chickpea flour.
Season when it has become quite thick. Pour the mixture into a container and let cool.
Cut the cooled socca into French fry shapes. Deep fry the “fries” in canola oil until they are crisp on the outside and molten on the inside.
Beurre montée
1/3 cup
| water
| 75 ml
|
10 oz
| unsalted butter
| 300 g
|
| salt to taste
|
|
Heat the water and the salt in a pot. Gradually incorporate the butter whisking as you add.
Once you have an emulsion you are ready to go. Do not overheat as this will break the emulsion.
Recipe provided by: Chef Dennis Johnson (Fid Resto)
Chedabucto Bay Lobster Risotto with Spring Peas and Garden Herbs
5 1/2 cups
| chicken stock
| 1.25 L
|
1 1/2 tbsp
| olive oil
| 20 ml |
3
| shallots, finely chopped
|
|
| 2-3 | cloves garlic, finely chopped
| |
1 1/2 cup
| arborio rice
| 375 ml |
1 cup
| dry white wine
| 175 ml |
1 1/2 cup
| cooked lobster meat, coarsely chopped
| 375 ml |
5 tbsp
| butter | 75 ml
|
1/2 cup
| spring peas (fresh or frozen)
| 125 ml
|
2 tbsp
| flat-leaf parsley, chopped
| 30 ml
|
1 tbsp
| chives, chopped
| 15 ml
|
1/2 cup
| asiago cheese, grated
| 125 ml
|
| Celtic sea salt and freshly ground pepper, to taste
|
|
Heat stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat. Add the shallots and a pinch of Celtic sea salt and sauté for two minutes. Add the garlic and sauté another two minutes. Turn the heat up to moderately high, add the rice and stir for 2-3 minutes. Simmer peas in salted water until tender, about two minutes. Drain and set aside.
Turn heat down to medium low, add the wine and continue stirring. When almost all the wine has absorbed into the rice, add a ladle of hot stock, a pinch of salt and freshly ground pepper and continue cooking, stirring often. Continue adding ladles of stock, stirring often until liquid has been absorbed into the rice before adding more and until rice is tender with some bite and risotto is creamy. Remove the rice from the heat. Gently stir in the chopped lobster, butter, asiago, peas, flat-leaf parsley and chives. Serves 4-6.
Recipe provided by: DesBarres Manor Inn
Citrus Dill Lobster Baguette
| 1 | French Style Baguette | 1 |
| 10-12 oz | Nova Scotia lobster meat | 300-500 mL |
| 2 tbsp | mayonnaise | 30 mL |
| 2 oz | fresh dill | 175 mL |
| 1 | garlic clove, crushed | 1 |
| ½ | juice from ½ lime | ½ |
| ¼ | juice from ¼ lemon | ¼ |
| pinch | salt | pinch |
| pinch | freshly ground black pepper | pinch |
Slice your baguette 3/4 of the way through, spreading it open like a book. Remove the soft dough from the bottom half of the baguette leaving it hollow.
In a bowl mix the lobster meat, mayonnaise, dill, citrus juices and salt and pepper to taste. Spoon onto the bottom half of the baguette. Top with a lettuce leaf if desired. Cut and serve.
Recipe provided by: www.adventuresintaste.ca
Lighthouse Lobster Pasta
Cold lobster and pasta tossed with a creamy light dressing makes a great summer lunch or light one-dish supper meal.
| ½ cup | olive oil | 125 mL |
| ½ cup | sour cream | 125 mL |
| ¼ cup | lemon juice | 50 mL |
| ½ cup | chopped fresh dill | 125 mL |
| 1 | garlic clove, crushed | 1 |
| 2 cups | lobster meat, cooked & chopped or
1 tin (11.3 oz/312 mL) frozen lobster meat | 500 mL |
| 1 cup | chopped ripe tomato | 250 mL |
| 2 tbsp | finely chopped green onion | 25 mL |
| 1 tsp | freshly ground black pepper | 5 mL |
| 8 oz | dry fusilli pasta | 250 g |
In a medium sized bowl combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, chopped tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors. Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool. Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving. Makes 4 servings.
Recipe provided by: Taste of Nova Scotia
Lobster Roll
The ultimate Nova Scotia “ fast food ” lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional roll.
| 1 | 11.3-oz (312 mL) tin frozen lobster meat* | 1 |
| ½-¾ cup | mayonnaise | 125-175 mL |
| 2 tsp | lemon juice | 10 mL |
| 3 tbsp | diced celery | 45 mL |
| 2 tbsp | minced onion (optional) | 25 mL |
Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling. *Yields approximately 2 cups (500 mL) of lobster meat. Makes 4 to 6 servings.
Recipe provided by: Taste of Nova Scotia
Lobster Chowder
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
| 1⅔ cups | potatoes, peeled, diced & cooked | 400 mL |
| 2 tbsp | butter | 25 mL |
| 1½ cups | onions, peeled & minced finely | 375 mL |
| 2 tbsp | dried thyme leaves | 25 mL |
| 1½ tsp | celery salt | 7 mL |
| ¼ tsp | black pepper | 1 mL |
| ¾ cup | sour cream | 175 mL |
| 1½ cup | whipping cream | 375 mL |
| 1 cup | milk | 250 mL |
| 2 cups | lobster meat, cooked & chopped, plus juices* | 500 mL |
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil. * An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted. Makes 6 servings.
Recipe provided by: Taste of Nova Scotia
Lobster Buoys
| 1 cup | Nova Scotia cooked lobster meat | 250 mL |
| ¼ cup | chopped green pepper | 50 mL |
| ¼ cup | chopped onion | 50 mL |
| 1 cup | chopped celery | 250 mL |
| 1 tsp | Worcestershire sauce | 5 mL |
| ¼ tsp | pepper | 1 mL |
| 1 cup | mayonnaise | 250 mL |
| 1 pkg. | (255g) frozen, 3-in (7.5 cm) tart shells, thawed |
|
| 2 tbsp | melted butter | 25 mL |
| 1 cup | bread crumbs | 250 mL |
Cut cooked lobster into small pieces. Combine remaining ingredients, except butter and breadcrumbs, and stir lightly. Fold in lobster and refrigerate. Combine melted butter and breadcrumbs. Fill thawed tart shells with lobster mixture. Top with crumbs. Bake in a 350˚ F (180˚ C) oven for 30 minutes or until pastry is brown. Makes 12 appetizer servings.
Recipe provided by: Taste of Nova Scotia