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Index
Cover
Title Page
Copyright
Dedication
Contents
Preface
Introduction
The Foods & Flavours of Atlantic Canada
Ingredient Notes
Nova Scotia
Wild Blueberry Pancakes & Syrup
East Coast Lobster Roll
Jonah Crab Spring Rolls
Crab Dip & Crackers
Josey’s Lobster Dip
Pickled Garlic Scapes
Honey Whisky Roasted Parsnips
Dorothy’s Cast Iron Skillet Cornbread
Peas, Carrots & Potatoes
Atlantic Seafood Chowder
Fire-Grilled Brown Butter Scallops
Smoked Salmon-Wrapped Scallops
Cider-Seared Scallops with Sugar Beet Risotto
One-Pot Lobster Dinner
Tall Ship Ale Haddock & Fries
Creamy Carbonara Scape Gnocchi
Denver Steaks with Dragon’s Breath Béarnaise
Turkey Roulade with Blood Sausage Stuffing
Apple Crumble Cream Pie
Gingerbread with Single Malt Hard Sauce
Ice Wine Panna Cotta with Dried Fruit Compote
Sage & Flax Shortbread
Hot Milk Cake with Black Currant Buttercream
Upside-Down Blueberry Grunt
Haskap Sorbet
Drunken Plums
Prince Edward Island
Crumpets
Cream Biscuits & Honey
Fish Cakes with Bacon Bourbon Tomato Jam
Fresh Whipped Tartar Sauce
Grandma’s Mustard Pickle
Freshly Shucked Oysters with Rhubarb Mignonette
Heirloom Tomato Sandwich with Black Garlic Butter
Golden Beet & Apple Soup
Scallop Crudo
Beach Chair Mussels
Grilled Potato & Corn Salad
Lobster Potato Nachos
Smoked Cheddar & Oyster Pot Pies
Cider-Braised Pork Tacos with Rhubarb Salsa
Crispy Fried Chicken with Pad Thai Fries
Blue Dot Beef Wellington
Saltwater Brined Beef with Black Garlic Tapenade
Island Beef Short Ribs
Black Currant Buttermilk Doughnuts
Red Currant Ice Cream
Carrot Halva
Rhubarb Buttermilk Cake
Roasted Rhubarb Crumble
New Brunswick
Scrambled Eggs & Lobster
Brayon Ployes
Brown Bread with Dulse Butter
Sea Buckthorn Hot Pepper Jelly, Chow Chow, & Quick Pickles Charcuterie Board
Dulse-Spiced Popcorn
Bottled Quahogs
Haskap Pickled Eggs
Fiddlehead Fritters with Golden Yogurt
Fiddlehead Soup & Salmon Toasts
Three Sisters Soup
Tricolour Beet & Lentil Salad
Maple Baked Beans
Beans Basquaise
Fish & Potatoes
Whole Trout en Papillote
Dulse Salt–Seared Pork Chops with Roasted Garlic Mornay
Cranberry Hoisin Duck Breast with Fresh Cranberry Relish
Cranberry Bread Pudding with Dark Chocolate & Thyme
Bee Balm Poached Peaches
Chocolate Sea Buckthorn Meringues
Maple Walnut Butter Tarts
Winter Spiced Oatcakes
Molasses Cookies
Newfoundland & Labrador
Toutons with Whipped Molasses Butter
Salt Cod Croquettes
Moose Sausage Patties
Wild Mushroom Falafels with Sumac Yogurt
Turnip & Mustard Seed
Buttermilk Turnip Soup
Pea Soup
Sorrel & Lovage Salad
Fried Capelin
Spruce & Juniper Mussels
Cod & Scrunchions with Lemon Caper Brown Butter
Crowberry-Glazed Arctic Char
Rolled Jiggs’ Dinner
Rabbit Ravioli with Butternut Cream
Rabbit Ragù
Wild Mushroom & Barley Risotto
Moose Balls with Partridgeberry BBQ Sauce
Moose Roast with Irish Red Ale Gravy
Saltwater Lamb with Lovage Cream
Figgy Duff & Salted Screech Sauce
Partridgeberry Galettes
Bakeapple Fool
Molasses Pie
Pineapple Weed Crème with Earl Grey Bakeapple Caramel
Menus
Acknowledgements
Essay Index
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