Marinated strawberries add glamour to a no-fail orange sponge cake. For a nonalcoholic syrup, replace the sherry with pulp-free orange juice.
Our delicate, buttery sugar cookies partner deliciously with the sticky jam filling in these classic British favourites.
The subtle yet remarkable flavour of Earl Grey tea makes these cream-filled cookies truly unforgettable. Feel free to substitute with your favourite looseleaf tea for an entirely new flavour.
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.
With its cross-hatch pattern, this ruby-red cake makes a striking finale to brunch. Spring through early summer is the ideal time to shop for fresh rhubarb (and harvest it from your garden). Choose long crisp stalks that are blemish-free.
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.
Stash a few logs of dough away for when you're tempted to fill the kitchen with cookie aromas. It's practical to cut the rolls short enough that you can bake a tiny batch in a toaster oven.
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.
