1537 Barrington Street, Halifax , Nova Scotia, Canada B3J 1Z4 1.902.420.9626

Recipes


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Strawberry Rhubarb CheesecakeThis is a dessert from my childhood. So many moms made aversion of a “no bake” cheesecake, and still do, as I routinely see similar recipes topped with canned cherries or a stew of strawberries and rhubarb at church and school bake sales all over Nova Scotia. In my house growing up, this dessert was luxurious and saved for special occasions. I even requested it several times on my birthday instead of cake! The memory inspired this dessert to be served in a Mason jar. If you don’t have jars, just use water glasses or even wine glasses and show off the lovely layers. Using frozen strawberries is just fine for this, as I try to use any of the previous season’s fruit in frozen form before buying imported fresh fruit out of season.
Seafood ChowderChowder may be the most stereotypical dish on any restaurant menu in Nova Scotia, and that’s because everyone who likes seafood loves chowder. Here, competitions are held for chowder glory and everyone thinks their mother makes the best. This is my shot at perfect chowder — free of pomp and ceremony, but full of the best seafood in the province. The innovation is the pureed soup base, to which the seafood is added. For most chowders, I serve tea biscuits or good warm bread and garnish with some freshly ground black pepper.
Roasted Root Vegetables and Ham Hock SoupYou could realistically call this soup “winter cellar veggie soup” as it features all those things we have plenty of all winter long in Nova Scotia. If you omit the ham hock and use only vegetable stock, you’ll have a delicious vegetarian version.A dedicated meat eater, I do love the warm and satisfying meal that this soup provides — with all of the ingredients. You can garnish it with a drizzle of maple syrup, balsamic vinegar or melted butter, or with pieces of honey-roasted carrot. Paired with a piece of buttered bread or a biscuit, this is a classic stick-to-your-ribs winter treat.
Scallop, Bacon, Asparagus and Spinach CarbonaraMany people love the classic combination of scallops wrapped with bacon. Some may call this a dated cliché appetizer, but not me. I think it is one of the most-beloved and legitimate pairings in our ingredient base here in Nova Scotia. However, you can play with the combination and create some new dishes that speak to a more modern palate. Pasta dishes like carbonara are incredibly popular in Italian restaurants here, but also quite simple to make yourself. This version is one that takes the famous Digby scallop, our excellent smokehouse bacon and two of our most commonly found spring vegetables and elevates them in a very non-traditional, “Nova Scotia meets Italy” comforting dish that I love.
Rhubarb Streusel MuffinsThis recipe was given to me by a close family friend. Finding different uses for rhubarb is a fun challenge, and these muffins are great for entertaining at a Sunday brunch. They are not too sweet and are made with wholewheat flour, bran and a relatively small amount of oil, yet they are moist and delicious. I have also made this recipe at other times of the year using fresh highbush Nova Scotia blueberries. The unique butter they are served with is simple to make, and most people have the staples in their pantry.
Broccoli salad recipeMany versions of this classic salad can be found in delis, supermarkets and maybe in your mother’s recipe file. This one is very, very good and I can honestly say that I cannot make this as well as my mother.
Corn “Off the Cob” SoupThis soup takes a little work but it will convert any corn-chowder lovers. The intensity of the corn flavour is heightened by using the cobs to make the broth and by using cornmeal to thicken the soup. Essentially this is a very, very loose Italian polenta. Milk gives the soup a corn chowder essence, but for those with lactose concerns, it works equally well without. In early autumn fresh, locally-grown corn is available almost everywhere.
Blueberry Red Fife Wheat PancakesIn Nova Scotia, spring is the season when maple syrup’s made, and once the syrup’s ready, a plate of warm pancakes isn't far behind. These pancakes start with Canadian Red Fife wheat and are stuffed with either fresh or frozen blueberries, then lightened with the tang of thick, local yoghurt and drizzled with syrup. Warming the maple syrup enhances the aromatics, but it isn’t absolutely necessary.For a wicked-good Nova Scotia meal, serve some breakfast sausages or bacon on the side.
Butter TartsI can’t even imagine a Christmas without my mother’s butter tarts. I love them because they’re delicious, but not sickly sweet, and the fillingis nearly foolproof.
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