Boiled Lobster With Flavoured Butter

Lobsters are king in New Brunswick, and the best way to enjoy their sweet decadence is simply to boil them. Dress your lobster up with one or more of our flavoured butters. Make sure everyone at the table gets a lobster pick and plenty of napkins. If your guests are enthusiastic lobster shellers, have lobster crackers and shears at the table. If your guests are timid or first-timers, you might want to cut and crack the lobsters in the kitchen before you serve them.

Tip: When plunging the lobsters into the pot, grasp them around the back shell, snip elastic bands off the claws with scissors and gently drop them headfirst into the water.

Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!

Mom's Monday Macaroni

This is the easiest thing to put together and always leaves you satisfied. Variation possibilities abound, so my family never tires of it. The traditional remains their favourite.

Chocolate Toffee Crackle

Chocolate and toffee come together beautifully in this irresistible crackle, perfect as an Easter treat.

Chocolate Bark

Parmesan Panna Cotta with Cherry Tomatoes & Basil

Chive and Garlic Cheese Spread

Creamy Havarti cheese is the ideal base for this flavourful herb-studded spread. Its soft texture and pleasant, mild flavour let the chives and garlic shine through.

Pecan-Crusted Grilled Chicken

Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.

Nutty Canadian Cheese Ball & Toasted Pita Chips

This nutty cheese ball is always a crowd-pleaser, is easy to throw together and can be made the day before! The garlic toasted pita chips make it even more delicious.