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.
| 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
| 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
| 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.
| 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.
| 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
| 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 |
| 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)
| 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)
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.
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 |
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| 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.
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.
| 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
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
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
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
| 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 |
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| 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