Asparagus Vichyssoise with Blueberry Sherbert

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1 tbsp	butter	15 mL
1/4 cup	onions, peeled and coarsely chopped	50 mL
2 1/2 cup	asparagus, washed, trimmed and cut in 1-inch (2.5cm) pieces	625 mL
1 cup	potatoes, peeled and cut in 1/4-inch (0.6-cm) pieces	250 mL
1 cup	chicken stock	250 mL
2 cups	whipping cream (or milk)	500 mL
1 cup	plain yogurt	250 mL
	white pepper to taste
1/2 cup	blueberry or raspberry sherbert	125 mL
	fresh dill sprigs

In a saucepan over medium heat, melt the butter and sauté onions, potatoes and asparagus until the onions are translucent.  Add chicken stock and 1 cup (250 mL) cream or milk and simmer until vegetables are tender. Season to taste with white pepper. Purée mixture in a food processor or blender until smooth, then pass purée through a very fine sieve or strainer, using the back of a spoon to help push liquid through.  When mixture has cooled add plain yogurt and the other cup of cream or milk, blending well. At this point the soup may be reheated over medium heat, or chilled for 4 hours if serving cold. Garnish each serving with 1 tbsp (15mL) of sherbet and dill sprigs. Serves 5 - 6. (Excerpt from The Taste of Nova Scotia Cookbook)

Steamed Fiddleheads

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The curled shape, the crunch and the truly unique woodsy flavor make this simple steamed green a versatile and unusual side dish. Serve hot with butter, salt and pepper or a lemon glaze.

2 cups

fiddleheads

500 mL

                                                     
Remove the papery outer layer from the fresh fiddlehead and wash well.  Place the fresh fiddleheads in a vegetable steamer over boiling water.  Cover and steam 5 to 10 minutes or until tender crisp

Lemon Butter Glaze:
1/4 cup	lemon juice	50 mL
1/4 cup	butter	50 mL

In a small saucepan melt the butter, stir in the lemon juice.  Pour over the steamed fiddleheads and gently toss to coat.  Serves 4.  (Excerpt from Nova Scotia Cooking)

Sautéed Fiddleheads and Cranberries

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1/4 cup	butter	50 mL
8 oz	fiddleheads, washed	250 g
1/4 cup	fresh or frozen cranberries	50 mL
2 tbsp	maple syrup	25 mL
	salt
	freshly ground pepper

In a large skillet, melt the butter over medium high heat.  Add the fiddleheads and sauté for 3 minutes or until they begin to soften.  Add cranberries and maple syrup and cover, reducing heat to medium, and steam for 3 minutes longer or until tender crisp.  Season to taste with salt and freshly ground pepper. Serves 4.  (Excerpt from The Taste of Nova Scotia Cookbook)

Rhubarb Carmel Pie

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2	eggs	2
1 cup	brown sugar	250 mL
1/4 cup	all purpose flour	50 mL
2 tbsp	melted butter	25 mL
pinch	salt	pinch
2 cups	finely chopped rhubarb	500 mL
	pastry for a single pie crust

In a mixing bowl lightly beat the eggs. Add the sugar, flour, butter and salt, and stir until well combined and smooth. Add the chopped rhubarb. Line a 9-inch (23cm) deep-dish pie plate with pastry. Add the rhubarb mixture and bake in a preheated 425°F (220° C) oven for 10 minutes. Reduce the oven temperature to 325°F (160° C) and continue to bake for an additional 30 minutes. Serves 8. (Excerpt from Nova Scotia Cooking)

Rhubarb Relish

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Wonderful complement for port, poultry and even fish cakes!

4 cups	diced rhubarb	1 L
4 cups	diced onions	1 L
6 cups	brown sugar	1.5 L
2 cups	cider vinegar	500 mL
1 tsp	ground cinnamon	5 mL
1/2 tsp	ground cloves	2 mL
1 tsp	ground allspice	5 mL
1/2 tsp	pepper	2 mL
2 tsp	salt	10 mL

Measure all ingredients into a large pot. Stir to combine. Simmer over low heat until the mixture is reduced by half and thickened, approximately 2 hours. Remove from heat and put in sterilized bottles and seal. Serve chilled. Makes 8 cups. (Excerpt from Nova Scotia Cooking)