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Strawberry ShortcakeIt only feels like summer in Nova Scotia once you’ve eaten your first strawberry shortcake. This is a recipe that I feel modernizes the dessert a bit by adding some melted white chocolate to the whipped cream and a simple wine glaze on the fresh berries. Feel free to use a standard tea biscuit here, as would be the traditional way served in homes, family restaurants and church suppers around the province.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.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.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.