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Nova Scotia

 

Main Dish
Seafood Chowder
Ingredients:
2 cups lobster meat
1 pound fish fillets (haddock, cod, or halibut)
1/2 cup onions, chopped
1/4 cup butter
2 tablespoons flour
4 cups potatoes, peeled and diced
1 cup water
1 pound scallops
4 cups cream
3 cups milk
1 teaspoon salt
pinch white cayenne pepper
1 pound mussels or clams, steamed
Directions:
  1. If frozen, thaw lobster, reserving the lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces.
  2. Debone fish fillets and cut into 1-inch pieces. Set aside.
  3. In a heavy saucepan, sauté onions in butter until tender. Stir in flour and cook for 1 minute.
  4. Add potatoes and enough water to cover, bring to a boil, cook until tender. Add fish and scallops and simmer for 5 minutes, stirring once or twice.
  5. Add milk, lobster, lobster juice, mussels, and seasonings. Heat gently and serve.
Yields:
12 servings
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Dessert
Cape Breton Pork Pies
Note:
The “pork” in this dessert dish is actually chopped dates.
Ingredients:
Shortbread Shells:

1 cup butter
1/2 cup icing sugar, sifted
1 egg yolk
1 teaspoon vanilla
2 cups flour
2 tablespoons cornstarch
1/4 teaspoon salt

Filling:

2 1/4 cups dates, chopped
3/4 cup packed brown sugar
3/4 cup boiling water
1/4 teaspoon salt
1 teaspoon vanilla

Icing:

2/3 cup icing sugar, sifted
2 tablespoons maple syrup
1 tablespoon butter, softened
Directions:
    Shortbread Shells:

  1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla.
  2. Stir together flour, cornstarch, and salt; gradually stir into creamed mixture; gently kneading until smooth.
  3. Working in batches, gently form dough into 3/4 inch balls; place in 1 1/2 inch tart cups and press evenly over bottom and sides of cup to form shell.
  4. Bake in 325°F oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.
Filling:

  1. In a small saucepan, bring dates, sugar, water, and salt to boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth.
  2. Let cool, stir in vanilla. Spoon into shells.
Icing:

  1. Blend together icing sugar, maple syrup, and butter until smooth; dollop onto each tart.
Yields:
4 dozen
Hint:
Tarts can be stored at room temperature for up to four days or frozen for up to two weeks.
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