All recipes are excerpts from The Taste of Nova Scotia Cookbook.

Carrot Parsnip Bisque

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Root vegetables are wonderfully sweet when cooked slowly. Often the flavour of parsnips is compared to that of carrots, but in this soup each vegetable shines through distinctly. The acidic bite of the orange adds just the right zip.

1/4 cup	butter	50 mL
2	medium onions, peeled & chopped	2
2	large potatoes, peeled & diced	2
4	carrots, peeled & diced	4
4	parsnips, peeled & diced	4
4 cups	chicken stock (broth)	1000 mL
1/2 tsp	ground nutmeg	2 mL
2 tbsp	lemon juice	25 mL
2 tbsp	orange juice, freshly squeezed	25 mL
1/3 cup	10% cream or whole milk	50 mL
	Salt & pepper to taste
	Zest of one orange for garnish

In medium saucepan over moderately low heat, melt butter and cook the onions, potatoes, carrots and parsnips for 10 minutes, stirring occasionally. Add the stock and simmer for 20 minutes or until vegetables are tender. In a blender or food processor, purée the mixture until smooth.  Return to the saucepan and add nutmeg, juices and the cream or milk. Heat over medium low heat until hot and serve in bowls; sprinkling the orange zest on top before serving. Makes 4 - 6 servings.

Garden-Fresh Beef Stew with Maple Dumplings

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In this satisfying and filling stew, the flavours of rum and maple accent the beef and vegetables with a smooth sweetness.

1 1/2 tsp	salt	7 mL
1/2 tsp	cayenne pepper	2 mL
1 tsp	freshly ground black pepper	5 mL
2 tbsp	all purpose flour	25 mL
1 1/2 lbs	lean stewing beef, cut in chunks	750 g
2 tbsp	vegetable oil	25 mL
1	clove garlic, minced	1
2	bay leaves	2
1/4 cup	dark rum	50 mL
4	potatoes, peeled and cut in chunks	4
4	carrots, peeled and cut in chunks	4
1	small turnip, peeled and cut in chunks	1
2	parsnips, peeled and cut in chunks	2
2	onions, coarsely chopped	2
1	small green pepper, cut in strips	1

Dumplings:
2 cups	all purpose flour	500 mL
4 tsp	baking powder	20 mL
1/2 tsp	salt	2 mL
2 tbsp	shortening	25 mL
2/3 cup	milk	150 mL
1/3 cup	maple syrup	75 mL

In a small bowl, combine salt, peppers and flour.  Place flour mixture in a plastic bag, drop in pieces of stew meat and shake well to coat.  In a dutch oven, heat oil, and brown beef on all sides. Add sufficient water to cover and bring to a boil. Reduce heat and add garlic, bay leaves and rum and simmer for about 2 hours or until beef is almost tender. Add potatoes, carrots, turnips, parsnips, onion and green pepper and continue to simmer until vegetables are tender - crisp.

Maple Dumplings: In a mixing bowl, combine flour, baking powder and salt, then cut in shortening.  Combine milk and maple syrup in a small bowl and gradually add to flour mixture, mix with a fork until batter is moist. Drop by spoonful onto top of cooked beef stew. Cover pot and simmer for 15 - 20 minutes, until dumplings are cooked through. Makes 6 - 8 servings.

Tomato Chutney

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This recipe allows you to take advantage of a surplus of harvest fruits and vegetables that taste so good when freshly picked but can’t all be used immediately.

6 1/2 cups	ripe red tomato	1375 mL
6 cups	ripe tart apples, peeled, cored & diced	1250 mL
3/4 cup	cider vinegar	75 mL
1 cup	granulated sugar	250 mL
1/2 cup	maple syrup	125 mL
1 tsp	pickling spice	5 mL
1/2 tsp	whole cloves	2 mL

Peel and dice tomatoes; press overnight. In the morning, pour off and discard the juice and add the tomato pulp to the diced apples. In a large stockpot add vinegar, sugar, maple syrup and mix well. Add tomato and apple mixture to the stockpot.

Put pickling spice and cloves into a cheesecloth bag and add to mixture. Simmer, stirring occasionally, until thickened (about 15 minutes). Remove from heat, discard spice bag and pour chutney into hot, sterilized jars and seal. Makes approximately 3 - 4 pints. 

Squash Pie

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Butternut squash has a different flavour and texture from that of pumpkin. It is firmer and not as sweet. Pumpkin may be substituted, but try squash first – you’ll be pleasantly surprised. 

2 cups	butternut squash or pumpkin, cooked and puréed*	500 mL
1 1/2 cups	evaporated milk	375 mL
2	eggs	2
3/4 cup	brown sugar	175 mL
1 1/2 tsp	ground cinnamon	7 mL
1/2 tsp	ground ginger	2 mL
1/2 tsp	ground nutmeg	2 mL
1/2 tsp	salt	2 mL
1/4 cup	whipping cream (optional)	50 mL

In a large bowl, add squash, milk, eggs, sugar and spices, mixing at medium speed until well blended. Pour mixture into a 10-inch (25-cm) pastry-lined pie pan. Bake in a preheated 400°F (200°C) oven for 60 minutes or until knife inserted 1 inch (2.5cm) from edge comes out clean. Shield crust with foil for last 20 minutes of baking. Cool on a wire rack.

To garnish, whip cream in a small bowl with a mixer on medium speed until stiff peaks form.  Serve each slice of pie with a dab of whipped cream. Makes 8 servings.

*To purée squash or pumpkin, take a medium sized pumpkin/squash and cut into wedges, approximately 1 inch (2.5 cm) thick. Seed, peel and cut into cubes. Place in a large stockpot and cover with water and bring to a boil. Reduce heat and cook until the pumpkin / squash is tender.  Drain the pumpkin /squash in a colander. Place well-drained pumpkin / squash in a food processor or blender and purée until smooth. This purée also works well as a base for cheesecake. Pumpkin puree can be purchased in tins at the supermarket. Pumpkin pie filling, also available in tins, should not be used as a substitute for pumpkin purée. 

 

Annapolis Valley Apple Torte

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This torte cuts into firm slices, each studded with apples, a fresh change from apple pie.

Base
1/2 cup	butter	125 mL
1/3 cup	granulated sugar	75 mL
1/4 tsp	vanilla	1 mL
1 cup	all-purpose flour	250 mL
1/2 cup	raspberry jam	125 mL
Filling
1 cup	cream cheese, softened	250 mL
1/2 cup	granulated sugar	125 mL
1	large egg	1
1/2 tsp	vanilla	2 mL
Topping
4 cups	apples, peeled, cored and sliced	1 L
1/3 cup	granulated sugar	75 mL
1/2 tsp	ground cinnamon	2 mL
1/2 cup	slivered almonds	125 mL

Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.

Bake in a preheated oven at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 to 12 servings.