sailLunenburg Lemonade

At the Saltscapes Expo, Steve “Crusher” from 2 Doors Down mixed up this delicious drink for the audience using Ironworks vodka and blueberry liqueur.

½ oz Ironworks Distillery Vodka
½ oz Ironworks Distillery Blueberry Liqueur
3 oz Sour Mix (see below)


  1. Combine ingredients in a cocktail shaker.
  2. Shake lightly & pour into cocktail glass of your choice.
  3. Top up with ice.

Sour Mix

  1. Combine 1 cup of lemon juice, 1 cup of lime juice & ½ cup simple syrup.
  2. Mix thoroughly.
  3. Refrigerate until use.

Recipe compliments of: Taste of Nova Scotia

fishOld Fish Factory Seafood Chowder

Chef Shelley from the Old Fish Factory is sharing her chowder recipe!

1 1/2 lb fresh haddock
1/2 lb fresh scallops
1/2 lb fresh water shrimp
1 lb steamed mussels (we suggest: AquaPrime Mussels)
1/2 lb lobster meat (we suggest: Fisherman’s MarketVictoria Co-opLouisbourg SeafoodsNovaCan Live Seafood or Clearwater)
1-1 1/2 lb diced red skinned potatoes, cooked, skin on
1 small sweet onion finely diced.
2 L fish stock (homemade or store bought)
1 – 1/2 cups whipping cream
1/4 cup flour
1/2 lb smoked bacon (we suggest: Meadowbrook Meat Market or The Pork Shop)
1/4 cup butter


  1. Chop bacon and cook in medium-sized stock pot until crispy.
  2. Add butter.
  3. Add onion and saute until onions are soft and fragrant.
  4. Add flour and stir.
  5. Add stock and stir to incorporate flour.
  6. When stock gets hot add haddock and scallops. Cook until seafood is cooked.
  7. Remove mussel meat from the shell and add to chowder. Reserving some mussels in the shell for garnish.
  8. Add cooked potatoes, cold water shrimp, lobster and cream.
  9. Continue to cook until hot.
  10. Put into bowls, garnish with mussels in the shell and fresh chopped parsley.

Recipe compliments of: Taste of Nova Scotia

Brown Butter Tarts with Maple

Congratulations to Janet Todd, winner of the March maple recipe contest.

For the Pastry
3 cups flour
1 cup sugar
1 freshly grated whole nutmeg
½ teaspoon salt
1 cup frozen butter, grated
½ cup ice water

For the Filling
½ cup butter
½ cup Acadian Maple maple syrup
½ cup brown sugar
2 eggs
2 teaspoons vanilla
2 tablespoons flour


  1. Preheat oven to 450 degrees.
  2. Whisk together the flour, sugar, nutmeg and salt.
  3. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour.
  4. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together.
  5. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles.
  6. Fit them into a lightly oiled muffin tin.
  7. Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam.
  8. Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla.
  9. Add the flour and stir to combine. Put together and bake for 10-12 minutes.

Recipe compliments of: Taste of Nova Scotia

toastCape Breton Pork Pies

Pork pie for dessert? When the “pork” is really chopped dates it works well.


Shortbread Shells:
1 cup (250mL) butter
1/2 cup (125mL) icing sugar, sifted
1 egg yolk
1 tsp. (5mL) vanilla
2 cups (500mL) all-purpose flour
2 Tbsp. (30mL) cornstarch
1/4 tsp. (1mL) salt

2 1/4 cups(550mL) chopped dates (12 oz/375 g)
3/4 cup (175mL) packed brown sugar
3/4 cup (175mL) boiling water
1/4 tsp (1mL) salt
1 tsp vanilla 5 mL

2/3 cup (150mL) icing sugar, sifted
2 Tbsp. (30mL) maple syrup
1 Tbsp. (15mL) butter, softened


Shortbread Shells

  1. In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.
  2. Working in batches, gently form dough into 3/4 inch (2 cm) balls, place in 1 1/2 inch (4 cm) tart cups and press evenly over bottom and sides of cup to form shell.
  3. Bake in 325 °  F (160 ° C) oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.


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. Let cool, stir in vanilla. Spoon into shells.


Blend together icing sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)

Recipe compliments of: Taste of Nova Scotia