Classic Apple Pie
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
These traditional Spanish fried pastries are often served con chocolate (with chocolate). Accompany them with our rich milk chocolate sauce, or take it up a notch and add a mug of hot chocolate for dipping.
Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.
This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.
Though the mess (a layered mishmash of meringue, whipped cream and fruit) is a nod to our British heritage, the blueberries and biscuits in this version are inspired by the traditional Acadian grunt. Essentially a stovetop cobbler, this rustic dish was made by some of Canada’s earliest French settlers.
Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
These precious little sandwich cookies are as delicious as they are pretty. It may seem like a lot of rose water in the filling, but don't worry – it only adds a hint of floral flavour. Be sure to add the liquid to the icing slowly and gradually so that it doesn't separate. Use a pretty fluted cookie cutter to make these stand out on your cookie tray.
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.
These are ideal dunked in a cup of coffee or tea. Or serve alongside a glass of Vin Santo or other dessert wine. Use blanched or unblanched almonds.
