Autumn Crisp (Apple Crumble)
- 4 – 6 large Jonagold apples
- 1/4 cup white sugar
- juice of 1 lemon
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1 cup walnuts or pecans, chopped
- 1 cup flour
- 1 1/4 cup rolled oats
- 1/2 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
- 8 tbsp cold butter – 1 stick, chunked into small pieces
Preheat oven to 350. Peel and core apples. Slice apples into 1/4-inch slices. In a large bowl or ziplock bag, toss apples in lemon juice, white sugar, 2 tbsp flour & 1/2 tsp cinnamon. Evenly spread out the coated apples into a lightly greased 9″ x 13″ baking dish.
In a large bowl, mix nuts, flour, rolled oats, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), gently cut in the cold butter. Mixture will be lumpy. Top the apples with this mixture and bake for 45 minutes.
Serve this piping hot with French vanilla ice cream.
Bay of Fundy Clam Chowder
- 1 pint shucked clams
- 3 medium potatoes, peeled and diced
- 1 clove crushed garlic
- 1 small onion, finely chopped
- Milk or cream to taste
- Salt and pepper, to taste
Steam enough clams to make a pint after shucking. Save filtered broth, keeping clams aside. Add potatoes, garlic and onions to filtered clam broth. Cover and simmer until potatoes are tender. In a separate saucepan, warm milk until bubbles form. Add milk to broth mixture. Flavor with salt and pepper.
- 1/2 cup softened butter
- 2 cups granulated sugar
- 2 large eggs
- 3 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1 1/2 tsp lemon extract
- 4 cups blueberries
Beat together butter, sugar and eggs. Add milk and lemon extract. Sift together flour, soda and salt and gradually add into wet ingredients. Once smooth, fold in blueberries and gently pour batter into a greased 9 inch pan.
Topping – 2 tbsp granulated sugar, 1 tsp cinnamon. Mix ingredients in a bowl and sprinkle on to batter in pan. Bake for 1 hour at 350F. Remove from oven and drizzle 1/2 melted butter and 1 tbsp of fresh lemon juice on top of cake crumble. Just try not to eat the whole cake…
- 2/3 cup sweetened condensed milk (Eagle Brand)
- 1/4 cup white vinegar
- 1/2 tsp garlic power
Whisk ingredients together until smooth consistency. Refrigerate for 1 hour before serving. Serve with your favorite ‘garlic finger’ recipe.
- 1 pound fiddleheads, washed and trimmed
- 1 potato, peeled and cubed
- 2 cups water
- 3 tbsp butter
- 3 flour
- 4 cups milk
- 1/2 cup heavy cream
- Salt & pepper, to taste
- 1/2 tsp dried tarragon
- 1/2 tsp dried rosemary
- 2 tsp dried chervil
- 1 tsp dried parsley
Cook fiddleheads and potatoes in 2 cups water until tender. Meanwhile, melt butter in small saucepan and whisk in flour. Slowly whisk in 2 cups milk and cook over medium heat until slightly thickened, whisking often.
Place cooked potatoes and fiddleheads in a blender with their cooking liquid and puree. Return to large saucepan, add thickened sauce, remaining milk, cream, salt and pepper and herbs, Reheat, being careful not to boil mixture. Stir with wooden spoon.
Gramma’s Sugar Pie
- Pastry for single-crust pie
- 2 large eggs
- 2 large egg yolks
- 1 cup packed brown sugar
- 2 cup dark corn syrup or golden syrup
- 1/2 tsp fine sea salt
- 1 tbsp. vanilla extract
- Juice of 1/2 lemon
- 2/3 cup unsalted butter
- Whipped cream
- Toasted nuts (pecans, walnuts or hazelnuts)
Grease a 10-inch tart pan with removable bottom and coat with flour, tapping out excess flour. Roll the pastry into a circle until it reaches 1/8 inches thickness. Ease into the pan and press dough into the scalloped edges of the pan. Cut away overhanging dough. Prick the pastry on the bottom of the pan with a fork. Refrigerate. In a bowl, beat eggs and egg yolks until slightly frothy. Add brown sugar, syrup, salt, vanilla and juice; stir until well mixed and smooth consistency. Melt butter in small saucepan and add butter to egg mixture. Pour filling into prepared tart pan. Bake at 350F for 35-40 minutes or until crust is brown and filling has set. Cool tart for 1 hour on a rack, then refrigerate for minimum 3 hours before serving. Serve with a heaping dollop of whipped cream and a few toasted nuts to balance the dish.
- 1 cup each fresh green beans, yellow beans – ends snapped
- 1 cup chunked fresh carrots from the garden or baby carrots
- 2 cups washed new potatoes (leave skins on)
- 1/2 cup salted butter
- 1/2 cup of cereal cream (10%)
- 1 Tbsp flour
- 1/2 cup water or chicken stock
- Cover beans and carrots with salted water in a pot, bring to a boil for 30 minutes. Add potatoes and cook for another 30 minutes.
- Stir in butter and cream.
- Wisk flour and 1/2 cup water or chicken stock. Pour over veggies.
- Cook for 5 minutes to thicken sauce.
- Remove from stovetop and serve hot!
Variations: Chunked turnip can be added when beans and carrots are added. Fresh peas can be added when potatoes are added. Traditional Nova Scotian Hodge Podge is made by adding crispy bits of bacon in the last 5 minutes of cooking.
- 3 cups cold cooked lobster meat, bite-sized pieces
- 1/4 finely cupped celery
- 2/3 cup mayonnaise (I prefer Miracle Whip)
- Salt and Pepper to taste
- 2 cups shredded iceberg lettuce
- 4 hotdog style buns, toasted
- chopped chives to sprinkle on top
Combine lobster, celery, mayo in a small mixing bowl. Season with salt and pepper. Place lettuce on rolls and fill with lobster mixture. Serve with oven baked French fries and coleslaw. A truly delicious maritime lunch!
Mother’s Baked Beans
- 1 pound New Brunswick soldier beans or navy beans
- 1 bay leaf, 2 sprigs celery leaves, 2 sprigs fresh parsley, all wrapped together in cheesecloth
- 1/2 pound salt pork
- 1/2 cup fancy molasses
- 1/4 cup dark brown sugar
- 2 tsp dry mustard
- 1/4 tsp pepper
- 1 medium onion, chopped fine
Cover beans with cold water and soak overnight. In the morning, drain and add enough fresh water to cover generously, add cheesecloth bouquet. Cook over low heat until the skins break open, about 2 hours.
Drain beans, reserving the liquid. Cut the salt pork in to 1/4 inch slices. Place beans and pork slices in a crockpot. Mix the molasses, brown sugar, mustard, pepper and onion with 1 cup of the reserved bean liquid. Pour mixture over beans. Cover crockpot and cook on low for 10 hours. Add more bean liquid if desired.
- 2 English cukes, sliced thin into rounds
- 1 red or white onion, sliced thin
- 1 bunch fresh dill, chopped fine
- small knob of fresh gingerroot
- 2 bay leaves
- 1 cup cider vinegar
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 Tbsp fennel seeds
- 2 Tbsp coriander seeds
Combine vinegar, sugar, salt, seeds and bay leaves in a pot and bring to boil. Remove from heat and grate a pinch of ginger with fine grater. Toss cukes and onions in the hot liquid. Stir in dill. Refrigerate until cool and serve. Batch will keep for weeks in your fridge. If you don’t have all the listed ingredients, ask you neighbor – a true Maritime custom!
Salt Water Taffy
How did salt water taffy get its name? No one knows for certain, but one story holds that it came from David Bradley (No, not the same David Bradley, Harry Potter fans), a candy store owner in the late 19th century. The legend goes that Bradley’s candy store became flooded during a major storm in 1883. His entire stock taffy became soaked with seawater from the Atlantic Ocean, so he began to call it “salt water taffy” as a joke.
- 1 cup white sugar
- 1 TBSP cornstarch
- 2/3 cup light corn syrup
- 1 TBSP unsalted butter
- 1/2 cup water
- 1/4 tsp food coloring
- 3/4 tsp flavoring extract of your choice
- 1/2 tsp salt
Thoroughly butter a small baking dish and set aside. Place sugar, cornstarch, corn syrup, butter, water, and salt in a medium saucepan on medium-high heat. Mix thoroughly. Heat until the mixture reaches 255 F on a candy thermometer and immediately remove from the heat. Note: If you read other salt water taffy recipes, you’ll see a range of temperatures. The higher the temperature, the harder the taffy will be. 255 F makes a candy that holds its shape but dissolves in your mouth. Cut into 1″ pieces using buttered scissors –Wrap individually in waxed paper.
Twice Baked Potatoes
- 4 large Russet potatoes
- 2 Tbsp olive oil
- 4 Tbsp salted butter
- 1/2 cup 2% Baxter milk
- 1/2 cup full fat sour cream
- 1 cup shredded cheddar cheese
- 12 strips of cooked crumbled bacon
- 1/4 cup diced green onion
- salt & pepper to taste (also try paprika or garlic salt)
Rub the clean potatoes with olive oil, and bake in a 400 degree oven for one hour (Reduce oven heat to 350 at this time). Once cooled enough to handle, slice them in half lengthwise with a sharp knife and scoop out the meat of the potato — leave enough of the shell to ensure they are sturdy to be filled and re-baked. Mix together by hand until a creamy texture; butter, milk, sour cream & potato. Over mixing will cause the potato mixture to have a sticky, pasty consistency. Gently fold in the cheddar cheese & half of the bacon. Season mixture with s & p. Refill the potato skins and bake for 20 minutes at 350. Garnish with additional crumbled bacon and diced green onion. Be sure that you have invited enough guests to help you eat these; your waist line will thank you!
- 4 lbs rhubarb
- 7 cups (It’s a lot, I know!) white granulated sugar
- 2 3-ounce packages of liquid pectin
- 2 drops red food coloring, optional
Prepare rhubarb in to small chunks, and blend in a food processor. Place rhubarb in a fine mesh sieve and press out as much liquid as possible. Measure out 3 1/2 cups of liquid (you may add rose wine or apple juice if you are short on liquid). Pour liquid into dutch oven or large heavy pot. Stir in sugar and bring to rolling boil, stirring constantly. Add coloring if desired. Skim the top. Pour quickly into hot preserving jars, leaving 1/4-inch space. Seal and process. Don’t be disappointed if it doesn’t taste like Grandma’s; nothing can ever compete with Grandma’s cooking.