Two sources of vanilla give these cookies a deep and complex vanilla taste. Put the scraped bean pods into your sugar canister to add flavourful notes to granulated sugar.
Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs
Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc
Presentation: When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.
Anne Kerekes was born in Hungary in 1926 and immigrated to the rural coal-mining community of Wayne, Southern Alberta, at the age of 2. The frontier spirit survives in Anne as she bakes weekly for her children, grandchildren, and great grandchildren. When you drop by her house make sure you sneak a treat from the cookie drawer, which is always full.
From: NFB.ca/bread
Special enough for guests, these dainty tarts are delicious enough that people will be asking for the recipe.
This variation on lemon curd is slightly less tart than the original. It makes a delicious filling for chocolate sandwich cookies and a refreshing garnish for sliced pound cake.
A marzipan pumpkin patch turns a splendid pie into delicious whimsy.
Get in the holiday spirit with this festive (and easy!) dessert that you can make ahead and assemble before serving.
This is something our family makes once a year. It's our Christmas tradition. I like to make it for special occasions if I'm having friends over for dinner other times of the year too. Our friends and family just can't get enough of them. I have yet to find store bought perogies that compare to these ones. Once you try these, you may never go back. This recipe really didnt fit into any of your catagories, but it is one of those awesome home cooked meals all my family and friend rave about.
These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.
