Recipe Provided By: The Five Fishermen Restaurant & Grill
Raspberry mixture
1L Farmers Dairy whipping cream
¾ c sugar
2 ½ c raspberry puree (made with Nova Scotia raspberries)
8 gelatin leaves more…
Recipe Provided by: AquaPrime Mussel Ranch (courtesy of www.DiscoverMussels.com)
Ingredients
36 fresh blue cultured mussels from AquaPrime Mussel Ranch
1 onion, sliced
2 stalks, celery
1 clove garlic, mashed
3 slice parsley sprigs
1 cup water
3 tbsp Farmers Dairy butter more…
Recipe by: Kilted Chef, as served at Victorian Christmas at Sherbrooke Village (original recipe taken from www.rockrecipes.com)
Sticky toffee pudding drenched in aromatic rum sauce and garnished with a Christmas tree-shaped ginger cookie. It’s simple, festive, and tastes totally decadent…
Directions for pudding
To a small saucepan add:
8 oz chopped pitted dates more…
Recipe provided by: Scotian Gold Cooperative Limited & Country Store
Homemade soup on a crisp fall day is a perfect meal. Try this easy and delicious locally-inspired soup the next time you have apples on hand and need to warm up!
Ingredients
1 lb (450 g) parsnip
1 ½ lbs (680 g) Scotian Gold Honeycrisp apples
¼ cup (50 ml) olive oil
1 tsp (5 ml) coarse salt
3 tbsp (45 ml) Farmers Dairy butter more…
A huge thanks to chef Rob Laceby of Amherst Shore Country Inn for sharing this delicious scone recipe:
Wild Blueberry Scones
2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
4 tsp (20 mL) baking powder
½ cup (125 mL) cold Farmers Dairy butter, cubed
2 large eggs
¼ cup (60 mL) Farmers Dairy sour cream
1 tbsp (15 mL) super fine lemon zest (approx 2 lemons)
1/8 cup (30 mL) lemon juice
¾ cup (180 ml) fresh or frozen Nova Scotia wild blueberries more…
“I decided to try something different with my lobster based on a craving I had been having all week. One of my co-workers brought in homemade mac & cheese for lunch one day and it looked so good I asked for her recipe. Adding lobster changed it from familiar to fantastic.” – blogger Natasha Fillmore
This Lobster Mac & Cheese recipe is featured in the Lobster World blog by Natasha Fillmore. more…
