Glencoe Mills Oatcakes
Apr20

Glencoe Mills Oatcakes

Deep in the rolling hills near Glencoe Mills, Cape Breton, Elizabeth “Mrs. Angus” Beaton bakes utterly amazing oatcakes. They are so good that she packs them with great care and ships them to her daughter, entrepreneur-extraordinaire, Janice, who once shared them with her lucky customers in her two upscale cheese shops, Janice Beaton Fine Cheeses. Made with two kinds of oats, one a grainy one that Elizabeth buys from Speerville Mills...

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Apple & Cider Cobbler
Nov17

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round.  Fresh apples and cider from Canada are available even in the late spring and early summer because of the advances in our cold storage systems. Serve with a dollop of cream or vanilla ice cream.  You can even drizzle it with a bit of...

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Keiko’s Japanese-style Baked Salmon w English Cucumber Salad
Jan01

Keiko’s Japanese-style Baked Salmon w English Cucumber Salad

Keiko Yakimo, who grew up in B.C. and whose brother, Rickey, is the Dean of Agriculture at UBC, roasts salmon, which she’s marinated for about half an hour salmon, at a very high temperature. Whereas Kaori, my daughter-in-law bakes her salmon right in the teriyaki-style sauce, Keiko removes it, spreads it in a single layer on a baking sheet and paints it with mayonnaise or even Miracle Whip. She uses the entire side of the salmon,...

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Annapolis Cider Vinegar & Poppyseed Dressing
Jul13

Annapolis Cider Vinegar & Poppyseed Dressing

Across Canada apple cider vinegar is being made in small, artisanal batches. In Cambridge, Nova Scotia, Boates Farm (www.boatvin.com) is producing what they are calling a “balsamic style apple cider vinegar.” When I picked up a bottle at their great roadside stand, I immediately thought of a recipe that came from The Garrison House Inn, a small lovely country inn that I’d visited in Annapolis Royal well over two decades across. This...

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Black Currant Preserve
Jul13

Black Currant Preserve

Because black currants have their own pectin, this recipe is about as easy as any can get. It will never be thick and jammy but it will be perfect on toast or as a black currant drink when boiling water is added. This recipe is easily multiplied. 2 cups (500 mL) sugar 1 cup (250 mL) water 1 cup (250 mL) black currants. Combine the sugar, water and currants in medium saucepan. Stir and cook, uncovered, over medium heat until the...

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