Recipe provided by: elements on hollis (Halifax)
Here is our take on the traditional East Coast salt cod cakes:
Ingredients
½ lb Salt Cod
¼ lb Haddock
1 lb Noggins Potatoes, peeled and cut into ¼’s
1 small White Onion, small dice
1 tbsp Farmer Johns Summer Savory more…
It’s Maple Season in Nova Scotia!
If you are looking for maple-inspired excursions over the next few weeks, visit Jost Vineyards (Maple Festival – March 24), Sugarmoon Farm (pancake breakfast, great hikes and tour a working sugar camp) and Acadian Maple Products (offering brunches on Saturdays and Sundays from March 17 until the end of April).
The recipe below for Pudding Chomeur A La Lavallée is one of the delicious items included in brunch at Acadian Maple. more…
This recipe, featured in East Coast Living magazine, is provided by Evelyn Ernst co-owner of Terra Beata Cranberry Farm.
INGREDIENTS
½ cup (125 ml) Terra Beata cranberries, fresh, frozen, or dried
1 Tbsp (15 ml) sugar
21 oz (600 g) pork tenderloin (from Meadowbrook or The Pork Shop)
½ cup (125 ml) Fox Hill Cheese House feta
¼ cup (60 ml) chopped green onion
1 clove garlic, chopped fine
¼ tsp (1 ml) dried Farmer John’s summer savory
additional summer savory, garlic powder and salt to season the roast more…
Recipe provided by: Chef Mark Gabrieau, Gabrieau’s Bistro
Served as a warm pudding this recipe yields 4 – 6 servings. Serve over fruit for 8 – 10 servings.
Ingredients:
4 oz (125 g) (6 yolks) egg yolks
4 oz (125 g) sugar
8 oz (250 g) Nova Scotia Icewine or late harvest wine
1 tbsp (15 ml) Lemon, lime or orange juice more…
Enjoy this fantastic homemade eggnog during your holiday celebrations this year – we guarantee you’ll love it!
Ingredients
6 eggs (separated)
4 cups Farmers Heavy Cream
2 cups Farmers or Fox Hill Cheese House milk
1 cup white sugar
pinch of salt
Ironworks Rum (to taste) more…
Ingredients
1 cup Carnaroli or Arborio Rice
1 medium onion, minced
4 Tbsp Olive Oil
1.5 ounces dried mixed wild mushrooms
3 cups water
1 cup Avondale Sky Tidal Bay (or other Nova Scotia white wine)
1 cup freshly ground Parmesan cheese
Sea salt and freshly ground black pepper to taste
Preparation
1) Soak dried mushrooms in 3 cups warm water. Once re-hydrated, remove mushrooms and carefully strain water from any sediment. Discard sediment. Reheat water to a simmer. more…
