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 Strawberry Lemonade

500 ml (2 cups) fresh local strawberries, hulled and quartered
125 ml (1/2 cup) frozen lemonade concentrate
50 ml (1/4 cup) granulated sugar
500 ml (2 cups) chilled soda water
Ice cubes
Whole strawberries, for garnish

In a blender (not a food processor), blend together strawberries, lemonade concentrate and sugar until smooth. (If making ahead, pour into jar, seal and refrigerate for up to 1 week.)

For each drink, pour equal amounts of strawberry mixture and soda water into tall glass; stir and add ice. Garnish with whole strawberry.

Makes 4 servings.

Turnip and Apples

Perfect for a Turkey Dinner and so good!

Serves 8 to 10
 

Ingredients:

1 large turnip, peeled and diced (easiest to boil the turnip a bit before peeling and chopping)

15 ml. (1 tablespoon) Butter

2 Apples

15 ml. (1 tablespoon) Lemon Juice

50 ml. (1/4 Cup) Brown Sugar

2 ml. (1/ teaspoon) Cinnamon

Salt
 

TOPPING:

75 ml. (1/3 cup) Flour

75 ml. (/3 cup) Brown Sugar

30 ml. (2 tablespoons) Butter


Cook a turnip in a large pot of boiling water until fork tender. Drain and mash with butter.

Peel and slice apples and toss with lemon juice and then the brown sugar and cinnamon.

Layer mashed turnip and apples in a buttered casserole, beginning and ending with turnip.

Mix topping ingredients, rubbing butter into flour and sugar to create coarse crumbs.

Sprinkle over the casserole and bake at 1800 C (3500 F) for about an hour.

Submitted by Sarah Borisky

 

 

CAPE BRETON FISH CAKES

Ingredients:

2 lb
1 tsp
1 lb
1
1/8 cup
1 1/2 lb
2
1
1 tsp
2 tbsp
2 cups
1 cup
2 tbsp
1/2 cup
1/4 cup

salted cod
cornstarch
fresh haddock (or cod)
egg white
cream
potatoes, peeled
medium onions, finely chopped
small red pepper, finely chopped
pepper
chopped fresh dill
sour cream
mayonnaise
sweet mustard
fresh dill, finely chopped
capers, finely chopped

Cooking Instructions:

Boil salted cod in water for 30 minutes, drain and rinse. Process cod and cornstarch in a food processor, then add haddock fillets and process until smooth, making a fish mousse. Add egg white, blending well. Gradually add cream, scraping sides of bowl as needed. Meanwhile, boil potatoes until tender. Saute onions and red pepper.

Combine fish mousse, potatoes, onion, pepper and dill and mix well. Make 11/2-oz patties (about the size of a golf ball) out of mixture; fry over high heat about 1 minute per side. For dip, mix together sour cream and mayonnaise. Add mustard, dill and capers to sour cream. Stir lightly. Serve with fish cakes.

 

 Cape Breton Homemade Bread

1 cup milk (any kind) around 110°
1 large egg
2 T. unsalted butter at room temperature
¼ c. cup maple syrup (use the dark stuff)
½ t. maple extract
2 c. all-purpose flour
2 c. whole wheat flour, any type
1 c. old-fashioned oats
1 t. salt
2 t. yeast

Place all the ingredients in a mixing bowl and mix on low speed for about 8 minutes. The dough should be tacky, but not sticky. If it is too wet add flour 1 T. at a time until the dough reaches the proper consistency.

Cover the dough and let it rise until doubled. It will probably take about 90 minutes. You can speed up the process somewhat by turning your oven to 200° and then turning it off when it reaches 200°. Place a 9-inch-by-13-inch pan of boiling water on the bottom rack. Place the bowl of covered dough on the middle rack.

Either use a spray oil or butter a 9-by-3-by-5-inch bread pan. When the dough has doubled, knead it for a couple of minutes, and then shape into an 8-by-3-inch log. Mist the top lightly with oil and place in the prepared pan. Let rise until the dough is 1½ inches above the top of the pan.

Bake in a preheated 350° oven for 15 minutes, then rotate the pan and bake for another 20 minutes. The bread is done when it sounds hollow when tapped on the bottom and when the internal temperature reaches 185°.



 

The Yardley Inn Bed and Breakfast

Yardley Inn Peach Melba French Toast

Ingredients

3 pounds fresh or frozen peaches (or 2 cans), sliced and drained

1/2 cup butter

1/2 cup honey or fructose

1/2 teaspoon almond extract

6 eggs

2 cups milk

french bread

nutmeg

Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour.

Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.

Raspberry Sauce

One 12-ounce can Dole frozen Country Raspberry juice (undiluted)

3 Tablespoons cornstarch

2 cups fresh or frozen raspberries

Heat juice concentrate and cornstarch together until thickened, stirring constantly. Add raspberries.
 

Cape Breton Oatmeal Shortbread - Serve with Hot Cup of Tea
 

1 1/2 c all-purpose flour
1 tsp baking powder
1 1/4 c margarine
1 c brown sugar
1/2 tsp vanilla
1 1/2 c rolled oats

Method:

Cream margarine.  Gradually add brown sugar and vanilla.  Add rolled oats,
flour and baking powder.  Combine well.  Turn dough onto lightly floured
surface.  Knead lightly.  Pat or roll dough into rectangular shapes (not too thin).
Cut into slices.  Bake in 350 oven, 20-25 minutes.  Cool on wire racks.

 

SEA FOOD CHOWDER - Courtesy of Marie Nightingale (SeaScapes)

3    ounces (90 g) salt fat pork, chopped fine
2    medium onions, diced
3    medium potatoes, peeled and diced
1    cup (250 mL) water
1/2    pound (250 g) shrimp, halved or quartered if large
1/2    pound (250 g) scallops, halved or quartered if large
1/2    pound (250 g) lobster meat, cut in bite-size pieces
1/2    pound (250 g) haddock fillet, cut in bite-size pieces
2    cups (500 mL) whole milk or light cream
1    can (370 mL) evaporated milk
Salt and pepper to taste

In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When the pieces are crisp and golden brown, remove and reserve for garnish.

Drain off all but 2 tablespoons (30 mL) of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.

Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered

CAPE BRETON MAPLE SUGAR PIE
2 c milk
2 egg yolks
1/2 c flour
1/2 tsp salt
3/4 c maple sugar (packed)
1 tbsp butter

Method:

Put milk in the top of the double boiler and when hot add the beaten egg
yolks (to which has been added a little of the hot milk).  Mix the maple
sugar and flour together and gradually add to the hot milk.  Remove from
the heat and add salt and butter.  Cool.  Pour into a baked pie crust and chill.
Serve with whipped cream.

Ingredients:  For the Hot Cross Buns:

1/2 cup warm milk (105°F–115°F/40°C-46°C)
1 package (2 1/4 tsp./1/4 oz./7 grams) active dry yeast
1/2 tsp. PLUS 1/4 cup granulated sugar
2 cups all-purpose flour (and 1/4 cup extra flour as needed for kneading)
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1/2 tsp. salt
5 tbsp. unsalted butter, softened and cut into small pieces
1 egg
2 tbsp. raisins or currants
2 tbsp. grated orange or lemon zest

For the Egg Wash:
1 egg white or yolk, beaten
3 tbsp. granulated sugar

Icing for the Crosses:
1 cup confectioners' sugar
2 tbsp. unsalted butter, softened
1 tsp. vanilla extract
1 tbsp. milk or cream 

Instructions: For the Buns:
In the bowl of a stand mixer, stir together the milk, yeast and the 1/2 tsp. granulated sugar. Set aside until foamy, about 5-10 minutes.

In a medium bowl, mix together the 2 cups flour, the allspice, cinnamon, salt and the 1/4 cup granulated sugar. Add half of the flour mixture to the milk mixture. Using the flat beater, beat until combined. Add the butter and egg and mix to combine. Add the remaining flour mixture and beat until a soft dough forms.

Fit the mixer with the dough hook and knead until the dough is smooth and elastic, about 10 minutes. If needed, add extra flour 1 tbsp. at a time (up to 1/4 cup) to keep the dough from being too sticky. Transfer the dough to a lightly oiled large bowl and turn to coat with the oil. Cover with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1 1/2 - 2 hours.

Line a baking sheet with parchment paper.

On a lightly floured work surface, punch down the dough and knead in the raisins and grated orange zest. Shape the dough into a 12-inch log and cut into 12 equal pieces. Cover with clean plastic wrap and let dough rest for 10 minutes. Shape each piece into a ball and place on the prepared baking sheet, spacing the buns 1 1/2 inches apart. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.

Preheat oven to 400°F (200°C).

For the Egg Wash:
In a small bowl, mix together the beaten egg white (or yolk) with the 3 tbsp. of sugar to make a glaze. Brush the buns with the glaze.

Bake buns in preheated 400 degree F (200 C) oven for 12 minutes. Remove buns from oven and transfer to wire rack. Cool buns for 5 to 10 minutues while you make the icing for the crosses.

Icing for the Crosses:
Combine all the icing ingredients in a small bowl and beat until thick. Use a pastry bag and tip to pipe thick crosses onto the buns. (If you don't have a pastry bag, fill a sturdy plastic ziploc bag with the icing, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the icing onto the buns making a cross design over the tops).

Serving suggestion:
Hot Cross Buns can be spread with lemon curd for a delicious Good Friday or Easter treat.

Makes 12 buns.

 

A Good Cape Breton Steak Sauce Recipe

12 large tomatoes, chopped and skinned
4 med cucumbers, skin and slice paper thin
Or 2 English cucumbers
6 onions, chopped
½ cup pickling salt
2 cups white vinegar
4 ½ cups white sugar
½  teaspoon curry
½ teaspoon turmeric
½ teaspoon celery seed
¼ teaspoon cayenne pepper
3 tablespoons flour

In a large crock, put pickling salt over tomatoes, cucumbers and onions and leave overnight.
Drain off salty fluid.
Bring to a boil vinegar, sugar, curry, turmeric, celery seed and cayenne.
Add vegetables and simmer until cucumbers are clear. Make paste of some of the liquid and the flour.
Stir in and cook a few minutes longer. Bottle in sterilized containers and seal.

 

CAPE BRETON SCOTCH BARLEY BROTH
 

2 lb shoulder of mutton
1 c dried green peas
1/2 c pearl barley
2 qt cold water
2 tsp salt
1/4 tsp pepper
3 diced carrots
1 c diced turnip
1/2 c diced celery
1 tbsp chopped parsley


Method:

Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper.  Slowly bring to
the boiling point and skim. Add peas, barley and onions and simmer gently
for 2 hours. Cool, then skim fat from broth. Bones may be removed if desired.
Add carrots, turnip and celery and simmer 30 minutes until vegetables are
tender. Season with more salt if needed and pepper to taste. Twenty minutes
before serving,  add parsley and remove any film of fat that has gathered on
the surface.

 

RECIPE FOR BAGLESS HAGGIS

1/2 lb. Beef liver

3/4 lb. Lamb shoulder

2 lamb kidneys

1/4 lb. Beef suet

1 cup oatmeal

1 cup stock

2 onions, chopped

sald & pepper

*Boil all meat for about an hour. Let cool and grate liver. Chop up rest of meat & suet. Toast oatmeal in oven, shaking occasionally. Mix meats, onions, oatmeal and suet together with a cup of stock in which liver and meats cooked. Add salt and a generous amount of pepper. Put into greased bowl or small pan. Cover with two layers of foil and steam on a rack in a pan of boiling water for approximately 2 hours. Serves 6.

NEEPS

Peel and cut turnips into quarters. Boil until tender. Add butter and mash well, adding salt & pepper.

TATTIES

Peel and cut potatoes into quarters. Boil, cook until tender. Add butter, milk, salt & pepper and whip until smooth.

With a little planning ahead anyone can enjoy a Burns Night holiday. One only needs a home or hotel to gather good friends, an abundance of haggis and neeps to go around the table, a master of ceremonies, and several bottles of good Scotch to drink. It'll be a night of sheer enjoyment listening to poems and storytelling along with lots of good food to eat: a fine way to do honor to a well-remembered poet of Scotland.

 

Beautiful Corn Cake 
 

Start by putting on a Colourful and Clean Apron
2 cups cornmeal
2 cups all-purpose flour
½ cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
2 cups whole milk (better option: 1 cup buttermilk and 1 cup whole milk)
¼ pound (1 stick) unsalted butter, melted
2 eggs, lightly beaten

1.    Preheat the oven to 400 degrees F.  Take a skillet, put butter and melt it, making it puddle in the skillet.  Get the skillet really hot
      in the oven so that the butter is sizzling in order to make the crust on the cornbread.  Once the butter is sizzling in the oven,
       the batter is ready to pour into the skillet to bake.
2.    In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
3.    In medium mixing bowl, combine the milk, butter, and eggs.
4.    Add to the dry ingredients and stir just until moistened.
5.    Pour the batter into the sizzling hot skillet from the oven.  Bake for 30-35 minutes, until golden brown and a wooden toothpick
      (or straw from straw broom) inserted near the centre comes out clean.
6.    Let cool for 30 minutes (to prevent crumbling) and cut into 2-inch squares, or into desired shape, such as rectangles or rounds.
7.    Use generous cover of butter with or without cold molasses
 

BEANS – Cape Breton Style
Prep time
: 30 minutes (If everything is leftover).

Prep time: 6 hours (If you're starting from scratch, longer if you soak your beans).

Ingredients:

· 1 cup precooked barley (pearled, hulled, whatever you have. You can even use leftover brown rice.)

· 1/2 small onion, diced

· Few teaspoons olive oil

· Few teaspoons tamari

· Few teaspoons gomasio

· 1/2 cup blanched broccoli rabe, chopped (or other precooked green)

· Salt & pepper to taste

· 1/2 cup (or more) precooked (and preseasoned, if just with salt) black beans, with sauce (See note below.)

· 1/2 cup tomato sauce

· 1 tablespoon olive oil into which you've minced 1 clove garlic

· Grated cheeses for topping (I used cheddar and mozzarella)

1   Sauté onion in olive oil until golden. Toss in the barley and mix until heated through, 1 or 2 minutes. Toss in the rapini and mix. Season with tamari, gomasio, salt, pepper (and/or other seasoning).

Note: I like the onion to cook slowly so I add it to the pan with the oil at the same time, instead of heating the oil first. I also add a few sprinkles of salt at the beginning. The salt draws fluid from the onion, softening it as it cooks. If you like your onion with a little more tooth, hold off on the salt until later. I also add a few teaspoons of water as the onion cooks. It allows you to brown without adding too much oil. It's a good idea regardless of your fat restrictions because it distributes the oil better, and cooks the vegetables more uniformly (the water evaporates).

2   Pile the sautéed barley into a small baking dish. Layer the black beans over it. Layer the tomato sauce over the beans. Drizzle a teaspoon or two of the garlic oil over everything. Layer cheese on top. Broil on the lowest setting until browned. Cover and hold for a few minutes, about 10, to allow flavors to meld and all items to become evenly warmed. Serve.

 

Quick & Easy Non Alcoholic Punch - By: Kina S. 
"This recipe is great for kids or designated drivers. It is great for all occasions, but it is really popular on New Years.  Takes only 5 minutes to make.


Ingredients

Directions
1.    In a large punch bowl mix ginger ale and orange juice. Place sliced oranges on top of punch and arrange the cherries on top of the orange slices.

Serve in ice cold glasses and you have a quick and easy but good tasting holiday punch

Wild Rabbit Pie
Ingredients

For the pie filling

·
4 rabbits, 3 partridge and deer meat and pork
·
salt and freshly ground black pepper
·
2 tbsp vegetable oil
·
5 shallots, sliced
·
2 carrots, sliced
·
Potatoes
·
turnip
·
2 celery sticks, sliced
·
1 quart chicken stock
·
300ml/10fl oz dry   cider
·
1 bay leaf
·
1 handful chopped fresh rosemary leaves
·
Add carrots, turnip and potatoes and cook until tender,
·
Then add meat and thicken with flour and water
·
1 tbsp Dijon mustard

For the crust

·
225g/8oz ready-made shortcrust pastry
·
To make crust use Tea Biscuit Crust and bake till golden brown
·
      flour, for dusting
·
1 free-range egg, yolk only

Preparation method

1.    Soak the rabbit, partridge, deer meat and pork in water for an hour to whiten the flesh.
2.    For the pie filling, season the rabbit, partridge, deer meat and pork pieces with salt and freshly ground black pepper.
Heat the oil in a frying pan, then lightly fry the rabbit, partridge, deer meat and pork  pieces for 3-4 minutes,
or until they begin to brown. Remove from the pan and set aside.

 

Coconut Oat Cakes - Cape Breton Style
Light crisp oatcakes are the national dish of Cape Breton Island. This is a large
recipe, but they keep very well.

INGREDIENTS
Sift Together:
2 c unbleached white flour
1 c whole wheat flour
1 c white sugar
1 tsp salt
2 tsp baking powder

Method:
Chop with 2 knives, then cut in with a pastry cutter:
1 cup cold shortening (butter or lard for flakiness, or margarine if you must)
1/2 cup butter

Mix in:
2 c small-flake rolled oats
1 c unsweetened,
shredded coconut

Then mix in:
3/4 to 1 c buttermilk (or 1 c yogurt)
1 tsp almond flavoring
Shape the mixture into 3 or 4 rough balls. Turn each out on a lightly floured
board and roll out 1/4-inch thick. Cut into squares with a
pizza cutter. Preheat
oven to 350 degrees F and bake 15 minutes or until lightly browned.  Yields 60
to 70 cookies.

 

Long John Molassses Cookies
Molasses has been the traditional sweetener in Cape Breton kitchens since
the early days when trading ships sailed from the West Indies, laden with
rum and molasses.  Folklore has it that these delicious cookies got their
colourful name from an older gentleman who compared the experience of
eating a hot molasses cookie with the comfort and warmth of a cozy pair
of 'longjohns' underwear.  And, over the years this traditional recipe has
certainly  'worn' well throughout Cape Breton.

INGREDIENTS
1/2 c shortening
1/2 c butter
1 c molasses
1 egg (beaten)
3 tsp baking soda
3/4 c boiling water
5 c flour
1 tsp cream of tartar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves

Method:
Cream shortening, butter and sugar until light and fluffy.  Blend in molasses
and egg.  Continue to cream.  Dissolve baking soda in boiling water and add
to mixture.  Sift together dry ingredients and fold into mixture.  For drop
cookies, drop by teaspoonful, spaced well apart onto a greased cookie sheet.
For rolled cookies, chill mixture, roll out 1/4 inch thick and cut into desired
shape.  Bake at 375 degrees until lightly browned.

 

 Mrs. Field’s Eggnog Cookies

Ingredients

Directions

Preheat oven to 300 degrees. In a medium bowl combine flour, baking powder, cinnamon and nutmeghttp://images.intellitxt.com/ast/adTypes/mag-glass_10x10.gif. Mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over-mix.

Drop by rounded teaspoon onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Hermit Cookies
 

INGREDIENTS

¾ cups shortening or margarine
1 ¼ cup brown sugar
2 eggs
1 teaspoon of vanilla
1 cup of pumpkin pie filling
2 cups of all purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon each: nutmeg, all spice and ground cloves
½ teaspoon salt
1 cup raisins
1 cup chopped dates
½ cup chopped nuts
(I use more raisins than nuts)

Method

Cream shortening (or margarine) and sugar
Beat in eggs and vanilla
Beat in pumpkin
Combine dry ingredients and stir in
Stir in raisins, dates and nuts
Drop by spoonfuls onto a greased sheet

Bake 375 F oven for 10 – 12 minutes
Depending upon size of cookies may take longer than 12 minutes)

Cabbage Rolls
Pearl McNeil Watson
Ingredients:
Large green pepper (use ultimate chopper to chop fine)
Three stalks of celery (use ultimate chopper to chop fine)
Large onion (use ultimate chopper to chop fine)
Long grain rice (2 cups of rice plus 4 cups of water)
1 lb minced pork
1 lb hamburger
Dash of ketchup
Dash of HP sauce
Salt and pepper to taste
Celery salt
Seasoning salt
3 or 4 medium sized cabbages (savoys or regular or both)

Mix:
Mix all of the above ingredients in a large bowl
Cook cabbage (do not boil) so that leaves are pliable and easy to remove without breaking them
Remove individual leaves and run under cool water to enable handling
Remove the spine or core of the leaf near the end (not the complete spine)


Use large roasting pan:
Place thin slices of salt pork on bottom of pan. (for flavor)
Fill individual cabbage leaves with ingredients and place in the roasting pan
Cover the cabbage rolls with thin slices of salt pork (for flavor)
Pour over cabbage rolls mixture of tomato and V8 juices up to ¾ of the height of cabbage rolls
Add butter or margarine over cabbage rolls
Cook in a 350F oven for 1 ½ to 2 hours (keep an eye on them)
Makes 3 to 4 dozen cabbage rolls – absolutely delicious

 

Converting YouTube Files to MP3 format

Here’s a handy little program you can use that will convert YouTube videos to MP3 audio files so you can play them on your CD player or on a CD in your car.  The program is very easy to use. Just copy the URL of the YouTube video you are watching and paste it into the box provided when you first open the program.

The process is all automatic.  The program finds your YouTube vide and then begins the process of converting it.  When it is completed, the program then lets you download the file as an MP3.

It only takes a minute or two depending on the size of your YouTube file.  This is a quick way to exchange YouTube files with family members or send over by email.

http://www.video2mp3.net/

 

       

BOTTLETOP IDEA

This is a great idea for using up old pop bottles and water bottles. Use them to seal plastic bags to make the contents air tight.  Check out our website under the KLEE Page for visual display, but, basically, you just cut up a disposable water bottle and keep the neck and top.

 

 

Insert the plastic bag through the neck and screw the top – to seal.

The bottle is made to be air-tight, such that water will not leak, the secret lies with the top and screw!

This is a great idea to share. Good for us and the environment too.

 

 

BANNOCK - Try It - I think you will be pleasantly surprised - CAPER)

Scottish bannock is a simple type of scone that was cooked in the early days
over open fires.  Settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard.

1 c whole wheat flour
1/2 c all purpose
flour
1/2 c rolled oats
2 tbsp sugar (granulated)
2 tsp baking powder
1/2 tsp salt
2 tbsp butter (melted)
1/3 c raisins (optional)
3/4 c water

Method:
Stir together flours, oats, sugar, baking powder and salt. Add melted 
butter, raisins (if using) and water, adding more water if needed to make 
a sticky dough. With floured hands, pat into greased pie plate. Bake in a 400F
oven for 20 to 25 minutes or until browned and tester (maybe straw from your broom) comes out clean. 

Cut into wedges.

 

Maple-Stuffed Turkey Breast  

Ingredients

•  15 ml (1 tbsp) butter
•  50 ml (1/4 cup) onion, finely diced
•  1 clove garlic, minced
•  15 ml (1 tbsp) sage, chopped
•  125 ml (1/2 cup) fresh or frozen cranberries, chopped
•  375 ml (1 1/2 cups) long-grain and wild rice mix, cooked
•  Salt and pepper, to taste
•  1.5 kg (3 lb) turkey breast, boneless, skin on
•  175 ml (3/4 cup) real maple syrup
•  125 ml (1/2 cup) butter, softened
•  5 ml (1 tsp) dried sage
•  4 large carrots, cut into halves lengthwise

Preparation
1. Preheat oven to 160 C (325 F).I n a large pan on medium-low, heat butter and saute onion until transparent. Add garlic, sage and cranberries. Saute until cranberries are softened. Stir in rice, season with salt and pepper and set aside.
 

2. With skin side down, flatten turkey breast with the flat side of a meat mallet or a rolling pin until turkey breast is of fairly uniform thickness.
 

3. In a small bowl, combine maple syrup and butter well. Spread 50 ml (1/4 cup) of the butter mixture on the inside of the turkey breast. Spoon stuffing mixture on breast leaving a 5-cm (2-inch) border around the sides. Starting at one end, fold turkey breast around the stuffing, fully enclosing the stuffing, and secure with string or skewers.
 

4. Lay carrots in the bottom of a lightly oiled roasting pan. Place turkey breast seam side down on carrots and rub with another 50 ml (1/4 cup) of the butter mixture. Season with salt, pepper and dried sage, then cover and bake for 30 minutes. Uncover and continue to bake for 1 hour or until meat thermometer registers 83 C (180 F).
 

5. Let turkey rest for 5 minutes. In the meantime, heat remaining butter-maple syrup mixture on medium heat until mixture begins to boil and starts to reduce. When mixture appears thickened, remove from heat. Remove string or skewers from turkey breast and slice in 2.5-cm (1-inch) thick slices. Serve with roasted carrots and maple sauce.

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CAPE BRETON APPLE CRISP
6 c apples, peeled, cored and sliced
1 c brown sugar, firmly packed
1 tbsp. lemon juice
1/2 tsp. cinnamon

Topping:
1 c flour
1/3 c butter
1/2 c brown sugar, firmly packed
1 c rolled oats
1/2 tsp cinnamon

Method:
Combine apples, sugar, lemon juice and cinnamon and place in buttered
baking dish.  Mix flour and butter until it crumbles.  Add sugar, cinnamon,
and rolled oats and mix well.  Spread over the apples and pat firmly.
Bake at 350 degrees until apples are tender and topping is brown.
Serve warm with cream, custard or ice cream

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A MAKEREL RECIPE

I had a friend email me this recipe and I’ve put it on the website as well. The chef de cuisine at Toqué, Charles-Antoine Crête, is a good example of this new generation: He has worked all over the world, learning different techniques and traditions, and brings diversity to the kitchen.

That's why it is possible to find tuna on Toqué's menu only a few times a year; it comes from Nova Scotiahttp://images.intellitxt.com/ast/adTypes/mag-glass_10x10.gif and it has been line-caught by a fisherman I know.

Burnt Mackerel

Ingredients

4 fillets of mackerel
4 tablespoons salt
8 tablespoons sugar
1/3 cup extra virgin olive oil
1/3 cup maple syrup

Method

Preheat the oven to 225 F. Mix salt and sugar together and coat each fillet of mackerel liberally.

 Chill in the fridge for 20 minutes. Remove and rinse well with water and pat dry with a towel.

Lay the filets on a cookie sheet and coat with olive oil and maple syrup. Place in preheated oven

for 15-18 minutes or until the fish is done. When ready to serve, brush the mackerel with maple syrup

and apply a food torch until the skin is caramelized.

Cut each filet into diagonal slices. The fish can be served with a little salad with herbs or even just with

small pieces of nori as an appetizer.

(Nori - seaweed that has been dried and pressed into sheets, used esp. for wrapping sushi)

 

 

 

 

CAPE BRETON OATCAKES

2 c flour (all purpose)
2 c rolled oats
1 c
brown sugar (packed)
2 tsp baking powder
1/2 tsp salt
1 c shortening
1/2 c cold water

Savory Variation:
2 c Oatmeal ( scotch type)
1 c flour
2 tsp
white sugar
2 tsp baking powder
1/4 c cold water
1/4 tsp salt
1/3 c
lard, bacon fat or shortening

The savory variation is closer to the original Scottish version.  If desired,
process the oats in a food processor for 10 seconds to get a finer texture.
The original
recipe for oatcakes likely arrived with  Scottish settlers in Cape
Breton.  Fine oatmeal ground in the pioneer’s  grist mills, a little fat worked
with fingertips, and perhaps a touch of  sugar, made a crispy baked “
cake
to eat with cheese or jam. Over the  years, Cape Bretoners (and eventually
all cooks across Canada) used rolled oats and more
sugar to make a cookie-
like oatcake. 

Cape Breton Oatcakes – Sweet Version

Sweet Version:

Stir together flour, oats, sugar, baking powder and salt.  Cut in shortening
with fingertips.  Mix in water with fork, until ball  forms.  Divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.  Cut into
2 1/2 inch (6 squares), then into triangles. Bake on lightly on greased baking
sheets in 350F oven for 15 minutes or till lightly browned.  Cool.  Makes 60.

 

 

 

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