All posts by Great Canadian Cookbook Editors

The Great Canadian Cookbook celebrates and discovers the best in Canadian cuisine with must-try dishes, food stories and iconic food establishments across the country.

Patriotic Pancakes Perfect for Canada Day

With a bright red maple leaf in the centre, these patriotic pancakes are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are great toppings, but you can switch it up with your favourite fruit, nuts, sauce and more.

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Maple Leaf Pancake Recipe

Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: about 12 pancakes

Ingredients:
1 egg
1 cup milk
1 Tbsp butter, melted
1 1/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
22 ml Red food colouring
1/4 cup vegetable oil

Garnish:
Maple syrup
2 cups fresh raspberries
1/2 cup whipping cream, whipped

canada-day-pancakes2

Directions:
1. In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. Over medium-low heat, heat a nonstick skillet with 1 Tbsp oil per pancake. Brush 2-inch (5 cm) maple leaf-shaped cookie cutter with some of the oil. Place in skillet. Pour in enough red batter to fill, then cook 1 minute until set on bottom. Holding cutter with tongs, or hands, lift cutter away from maple leaf shape. Using a squeeze bottle or spoon, top each leaf with enough white batter to cover.
4. Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
5. Working in batches and brushing pan with remaining oil as necessary, repeat with remaining batters, cleaning off cookie cutter when necessary.

Garnish:
Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

maple-nut-wafflewiches-2

Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

maple-nut-wafflewiches-1

Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

How to Make Cinnamon Buns in 5 Easy Steps

This is my great-aunt’s method, which is so easy that even kids can help! When I was young, it was always my job to grease the pan with butter before the buns went into the oven.

You’ll need:
• flour for dusting
• ready-made dough, homemade or store-bought
• rolling pin
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) soft butter
• 1 to 2 tbsp (15 to 30 mL) cinnamon
• pastry brush
• butter for greasing
• sharp knife
• tea towel

1How-to-Make-Cinnamon-Buns-008

1. Roll Out Dough
On a floured work surface, using rolling pin, roll out dough to about 1/2-inch (1 cm) thickness, forming a rectangle.

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2. Brush on Cinnamon Mixture and Roll
Mix together brown sugar, butter and cinnamon until very soft but not melted. Using pastry brush, brush dough with brown sugar mixture. Gently roll up dough, jelly roll–style, ending with seam side down.

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3. Cut Into Buns
Using a sharp knife, cut dough into 1-inch (2.5 cm) thick slices.

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4. Assemble in Pan and Let Rise
Place, cut side down, in a well greased 13×9-inch (3 L) baking dish. (Aunt Lucy would hand me an empty butter foil to scoop up soft butter with and smear inside the pan.) Cover with a tea towel; let rise until doubled in size, about 25 to 30 minutes.

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5. Bake and Turn Out
Bake in 350°F (180°C) oven until golden, 25 to 30 minutes. Let cool slightly. Carefully turn buns out onto parchment or waxed paper. They should come out as one piece with gooey cinnamon-sugar sauce resting on top.

Click here to see the full recipe for Aunt Lucy’s Cinnamon Buns.

By Colleen Fisher Tully

Tartiflette

A Hearty French Dish to Comfort You This Winter

By Corinna Horton

The chef in my life, Benoit Gelinotte, is Burgundy born. Raised in Renève France, a small village just south of Dijon, he possesses an almost encyclopedic knowledge of French cuisine. As a child he shunned family vacations and long, hot days of sitting in the backseat of the family car en route to the French Riviera for the certainty of being well fed in his grandmother’s kitchen. A chef herself, she proved time and again that even the humblest of ingredients; handled with a measure of respect and solid technique, can be made into the mightiest of meals.

On occasion, when he pines for an authentic taste of home, he takes to the kitchen and makes this incredible dish out of a couple of potatoes, an onion, a chunk of bacon, a sizeable amount of cream and a piece of pungent, soft cheese. The result is classic simplicity, in its purest form.

Tartiflette, Courtesy of Corinna Horton, foodgypsy.ca, Aylmer, QC

Tartiflette

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6-8 servings

Ingredients
2 1/2 pounds (1 kg) new potatoes
1/2 pound (225 g) thick-cut, smoked bacon
1 large yellow onion, thinly sliced
2 cups (475 mL) heavy cream
1 lb (450g) Reblochon-style cheese
salt and pepper to taste

Directions
1. Wash and scrub potatoes well. Slice 1/4 inch slices and rinse in cold water. In a medium sized pot, cover with cold, salted water and boil until just tender (10-12 minutes). Drain, rinse in cold water and set aside. (If using late harvest potatoes peel first.)
2. While potatoes cook, slice bacon in two inch pieces, sauté over medium-high heat until tender.
3. Pour off excess fat, leaving about a tbsp. Add chopped onion to sweat with the bacon until transparent. 4. Taste. Season with salt and pepper and remove from heat to cool.
5. Pre-heat oven to 350°F (175°C).
6. When potatoes are cool enough to handle place a layer in the bottom of a large ovenproof pan and season with salt and pepper.
7. Take remaining potatoes and toss with bacon and onion. Season as needed and add to the top of the potato layer.
8. Add cream until potato mixture is almost covered.
9. Cut cheese into 1-inch chunks and place on top before sliding pan into the oven. Bake until tender, with a crispy, browned top (about 45 minutes).
10. Check with tip of a knife. Be sure potatoes are tender, but not mushy. Remove and rest 10 minutes.

Food Gypsy
Corinna Horton Pro Cook. Amateur Mom. Passionate Wino. Gypsy.
Recipe testing, blogging about food, wine and the art of living well from her home kitchen just outside Ottawa; Corinna (Cori) Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia’s Dragonfly Inn, and is currently at work on her second book.

Mini Bacon Grilled Cheese with Tomato Soup Shooters

Next time you’re hosting a game-day feast or party during the cold-weather months, try serving this creative spin on a comfort-food classic.

Everyone loves a grilled cheese sandwich, but the addition of bacon, mustard and cherry tomatoes are what sets this dish apart from the rest. To really take this already delicious dish up a notch, we’re serving it a with mini tomato soup sipper that’s spiked with a touch of beer. Comfort food at its best!

Mini-Bacon-Grilled-Cheese

Tomato & Beer Soup Shooters

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 16 servings

Ingredients:
3 Tbsp butter
1 onion, finely diced
3 cloves garlic, minced
1/2 cup beer
2 cups strained tomatoes (passata)
1 cup vegetable broth
1/4 tsp each salt and pepper
Pinch granulated sugar
3 Tbsp sour cream or crème fraiche
2 Tbsp chopped fresh tarragon or chives

Directions:
1. In saucepan, melt butter over medium heat. Sauté onion and garlic, stirring often, until soft and starting to turn golden, about 8 minutes. Deglaze with beer. Bring to boil; reduce heat and simmer until beer is almost evaporated, 5 minutes.
3. Add tomatoes and broth. Bring to simmer; cook, stirring, for 10 minutes. Season with salt, pepper and sugar. (Tip: Let cool slightly. Refrigerate in airtight container for up to 24 hours. Reheat before continuing.)
4. Transfer sour cream into small sandwich baggie. Pour soup into shot glasses or small demi-tasse cups. Snip tiny piece of corner from baggie and squeeze a small drizzle of sour cream over top of soup shooters. Sprinkle with tarragon.

Note: Make sure you choose a not-too-bitter beer, preferably from a local microbrewery, such as a malty ale or Belgian-style wheat beer.

Mini-Bacon-Grilled-Cheese2

Mini Bacon Grilled Cheese

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 16 sandwiches

Ingredients:
1 baguette, sliced into 32, 1/2-inch thick slices
1/4 cup softened butter
2 Tbsp Dijon mustard
11/4 cup shredded old Cheddar cheese (125 g)
8 slices cooked bacon, sliced into 4 pieces each
8 grape or cherry tomatoes, halved

Directions:
1. Preheat oven to 425°F.
2. Spread butter over top of 16 baguette slices. Arrange, butter-side down on parchment paper-lined baking sheet. Spread tops with Dijon mustard. Sprinkle cheese over half of the pieces; top each with 1 bacon piece.
3. Spread butter on remaining 16 baguette slices, topping each cheese and bacon-covered piece with an un-topped slice, butter-side up.
4. Bake turning once, until golden and cheese is melted, 8 to 10 minutes.
5. Skewer each sandwich with a tomato half with a toothpick.
6. Serve with Tomato & Beer Soup Shooters.

How to Make Bloodshot Eyeball Devilled Eggs

Devilled eggs get a bit more kitsch by soaking in an eerie red bath, creating a bloodshot eye pattern on their tops. Inside, these bites get a double hit of spice from a creamy wasabi filling and Sriracha squiggles, and are then topped with black olive slices for eerie “pupils.”

This seriously spooky appetizer is a cute way to dress up devilled eggs for Halloween, but you can enjoy them anytime. Simply omit the red food coloring and add a few drops of hot sauce over top.

bloodshot-devilled-eggs2

Prep Time: 15 minutes
Cook Time: 6 hours, 10 minutes
Total Time: 6 hours, 25 minutes
Serves: 6 to 12

Ingredients:

Eggs:
6 large eggs
1 Tbsp red or burgundy food colouring gel
4 cups of water

Filling and Toppings:
6 egg hardboiled egg yolks, from above
1/4 cup mayonnaise
1 Tbsp prepared wasabi
1/2 tsp toasted sesame oil
6 pitted black olives, sliced into rounds or 24 pre-sliced black olive rounds
3 Tbsp to 1/4 cup Sriracha

bloodshot-devilled-eggs

Directions:

Eggs:
1. Add water to medium saucepan and stir in red food colouring. Add eggs and stir. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.
2. Carefully remove eggs from red water with a spoon. In the bowl, tap egg with a spoon or press gently with your thumb to create cracks all over exterior. Place back in red water. Refrigerate for at least 6 hours or overnight.
3. Once chilled, peel and rinse eggs. Slice in half lengthwise and add egg yolks to a medium bowl for the filling. Place hollowed egg whites cut side-up on a serving platter.

Filling:
1. Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, wasabi and sesame oil. Mix well to incorporate.

Assembly:
1. Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the “pupil” or use. Pipe Sriracha onto whites to create a bloodshot eye appearance. Serve.

Scrumptious Braided Cheeseburger Mac ‘n’ Cheese Roll

As decadent as a meal can get, this cheesy, beefy, buttery pastry roll will be the star of the show at your next gathering. It’s super easy to make and yields an impressive presentation, perfect for entertaining kids and adults alike!

To create this marriage of two comfort foods — a juicy cheeseburger and creamy mac and cheese — frozen puff pastry dough is filled with a mixture of macaroni noodles, beef, cheddar cheese and spinach, then braided to secure all the ingredients in place. It’s then baked until the filling is bubbly and the pastry is a flaky, golden brown. Don’t be intimidated by the braiding — we promise you’ll have it mastered in no time!

Braided-Cheeseburger-Mac-and-Cheese-Roll

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 6

Ingredients:
1/2 cup cooked ground beef
1/2 cup frozen chopped spinach, defrosted and squeezed thoroughly to remove excess water
1/2 cup grated cheddar cheese
2 cups homemade or prepared macaroni and cheese (use ½ cup less milk than called for in the recipe if homemade), room temperature or slightly chilled
1 sheet frozen pre-rolled puff pastry, defrosted
2 tsp Dijon mustard
1/4 tsp fine grain salt
1/4 tsp flaky sea salt
1 cup prepared tomato sauce, warmed

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Directions:

Filling:
1. Add cooked and cooled ground beef to a large bowl along with spinach, cheese and macaroni and cheese. Set aside.

Assembly:
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
2. To place puff pastry sheet in the centre of prepared baking sheet. In the middle of the pastry, form prepared beef and noodle filling into a (approximately) 3×6-inch x 2-inch-high rectangle.
3. On long sides of pastry, make 8 slices (flaps for braiding).
4. Tuck top and bottom ends of pastry over filling. Starting at the top, cross two flaps on opposites sides. Repeat with remaining flaps, making sure there are no large gaps where filling can be seen (a few holes are okay). Tuck in any stray scraps.
5. Keep the roll straight or using your hands, gently curve roll.
6. Brush top of roll with mustard and sprinkle with salt.
7. Bake for 25 to 30 minutes, until filling is bubbling and pastry is golden brown. Let rest for 5 to 10 minutes (so filling doesn’t all fall out when slicing).

To Serve:
1. Using a large flat spatula, transfer roll to a serving platter. Slice and serve with tomato sauce for dipping.

Looking for more comfort food favourites? Check out these satisfying snacks across Canada.

Melt-In-Your-Mouth Maple Cinnamon Rolls

There’s nothing better than waking up to the smell of fresh, warm cinnamon rolls on the weekend. Setting these homemade rolls apart from the rest is the addition of sweet maple flavour, making them an instant hit. Maple extract is added to the dough, along with pure maple syrup to the buttery glaze for a tasty Canadian twist. These buns get topped with the sticky maple glaze while still warm, infusing them with maple goodness from top to bottom.

888_maple-cinnamon-rolls

Prep Time: 20 minutes
Baking Time: 20 minutes
Rising Time: 1 hour, 30 minutes
Total Time: 40 minutes plus rising time
Makes: 12 rolls

Ingredients:

Dough:
3/4 cup warm milk
2 tsp active dry yeast
1 tsp + 1/3 cup packed brown sugar
3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp maple extract
3 Tbsp unsalted butter, melted and cooled
1 egg

Filling:
3 Tbsp unsalted butter, melted
1 cup brown sugar
1 Tbsp cinnamon
1/4 tsp salt

Glaze:
1/4 cup butter
1/4 cup 35% cream
1/4 cup maple syrup
1 cup brown sugar

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Directions:

Dough:
1. In the bowl of a stand mixer combine warm milk, yeast and 1 tsp brown sugar. Let stand for 10 minutes until the mixture is frothy.
2. In a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add the egg, butter and maple extract. Mix well to combine.
3. Add flour mixture to yeast mixture. Mix well until dough is smooth and pulls cleanly away from the bottom and sides of the bowl, about 5 minutes.
4. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough to rise until doubled in size, about 1 hour.

Filling:
1. While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
2. After 1 hour, punch down dough. Roll out dough on a lightly floured surface into an 18 x 12-inch rectangle. Spread filling mixture evenly over dough.
3. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut roll crosswise into 12 equal sized pieces.
4. Place rolls in a lightly oiled 12-inch cast iron pan. Cover with a damp cloth and let rise until doubled in size, 30 to 40 minutes.
5. Preheat oven to 375°F. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.
6. In a small pot over medium heat combine all glaze ingredients. Bring to a boil then reduce heat to low and simmer for 3 to 5 minutes, until glaze is sticky and thickened. Pour over warm rolls.

Sweet & Salty Peanut Butter Pretzel Crust Brownies

Sweet and salty, and inspired by a time-honoured ballpark snack, these decadent brownies are sure to satisfy. The salty peanut butter pretzel crust makes for an unexpected and welcome contrast to the dense dark chocolate brownie topping. A drizzle of melted white chocolate adds an extra later of sweetness and decadence.

peanut-butter-pretzel-crust-brownies

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Serves: 9

Ingredients:

Peanut Butter Pretzel Crust:
2 cups fine pretzel crumbs (from 6 heaping cups whole pretzels)
1/4 cup packed dark or light brown sugar
2/3 cup peanut butter (natural or regular will both work)
1/2 cup unsalted butter, melted

Brownies:
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
2 large eggs
2/3 cup all-purpose flour
9 whole small or medium-sized pretzels

Topping :
1/3 cup white chocolate chips, melted

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Directions:

Peanut Butter Pretzel Crust :
1. Preheat oven to 350ºF. Line an 8 x 8-inch baking pan with parchment paper or foil.
2. In a large bowl, mix all pretzel crumb ingredients until fully combine.

Brownies:
1. Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
2. Tightly pack into bottom of prepared pan. Set aside.
3. Pour brownie batter over prepared pretzel crust and smooth out top.
4. Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
5. Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out with slightly sticky with a few damp chocolate crumbs.
6. Cool in pan for 30 minutes.

Assembly:
1. Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies.
2. Drizzle each brownie with white chocolate.
3. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.

How to Make a Montreal-Style Muffulette Sandwich

This epic Montreal-style sandwich is a riff on the Italian classic known as the Muffuletta. Layers of savoury Montreal smoked meat, turkey, cheese, spicy mustard, briny pickles and crunchy veggies come together to create a flavour combination that will quickly become your go-to for weekday lunches and game day gatherings. Look for a flavourful white cheese made in Québec (like Chèvre Noir) for the most authentic Montreal experience!

montreal-muffulette-sandwich

Prep Time: 20 minutes
Total Time: 20 minutes
Serves: 4 to 6

Ingredients:
1/3 cup chopped dill pickles
1/3 cup chopped pickled pepperoncini peppers
1 Tbsp olive oil
1 large sourdough boule (600 g)
1 Tbsp spicy deli-style mustard
4 slices semi soft cheese
400g thinly sliced Montreal-style smoked meat
200g thinly sliced deli smoked turkey breast
2/3 cup thinly sliced red onion
3 whole pickles, sliced in half
250 mg cream cheese
2 Tbsp chopped fresh dill

montreal-muffulette-sandwich2

Directions:

For the Spicy Pickle Sauce:
1. Whirl together pickles, peppers and oil in food processor until almost smooth.

For the Sandwich:
1. Cut top 1/3 off boule horizontally. Hollow out the bottom of the bread, leaving generous 1/2-inch (1 cm) border to form large bread bowl and lid.
2. Spread bottom of bread bowl with spicy mustard; top with pickle mixture.
3. Layer in cheese, Montreal smoked meat and smoked turkey. Top meat with, onions and halved pickles.
4. Spread inside of top of bread with cream cheese; sprinkle with dill.
5. Top with the hollowed out bread top, cream cheese side down. (Tip: Wrap sandwich tightly with plastic wrap. Press sandwich between two large plates; weight top plate down with can. Refrigerate for up to 2 hours.)
6. Cut into wedges to serve.

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East Coast Summer Scallops

Irresistible East Coast Summer Scallops

If you are lucky enough to visit (or live) on the East Coast in summer, you’ll know the joy that is fresh sea scallops. The tasty, buttery seafood are a mainstay in chowders and served with pasta, but we love the way these little morsels crisp and caramelize when seared quickly on a hot pan.

Scallops are available in two sizes. Look for sea scallops which are larger than bay scallops for this colourful dish. Be sure and remove the little muscle on the side of the scallop before cooking. In the summer, fresh peas are a flavourful alternative to frozen.

East Coast Summer Scallops

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
Pea Puree
2 Tbsp butter
2 shallots, minced
1 large clove garlic, minced
2 cups fresh or frozen peas
1 cup low sodium chicken stock
1 ½ tsp finely grated lemon rind
1 Tbsp chopped mint leaves
¼ tsp salt
¼ tsp pepper

Candied Tomatoes
1 cup grape tomatoes
2 tsp canola oil
2 tsp liquid honey

Scallops
12 sea scallops
pinch salt
pinch pepper
1 Tbsp canola oil
1 Tbsp butter

East Coast Summer Scallops

Directions:
1. Pea Puree: Melt butter in a medium saucepan over medium heat. Cook shallots and garlic until softened, about 2 minutes. Add peas and stock; bring to a boil. Reduce heat to medium-low, cover and simmer until peas are tender, 5 to 8 minutes for fresh and 3 to 4 for frozen. Pour into blender or food processor and puree until smooth. Transfer to medium bowl and add lemon rind, mind and salt and pepper; keep warm.
2. Candied Tomatoes: In a bowl, toss tomatoes with honey and oil. Spread on parchment paper-lined baking sheet. Bake in 400°F oven until tomatoes start to blister, about 15 minutes.
3. Scallops: Sprinkle scallops with salt and pepper (step reordered). Heat oil in a large skillet over medium-high heat. Add scallops to skillet and cook until golden brown, about 1 ½ minutes. Turn, add butter to pan and cook, basting scallops with butter, until golden brown. Remove from heat.
4. Divide pea puree between 4 plates, smearing across plate. Place 3 scallops on top of pea puree on each plate. Top with candied tomatoes around scallops.
5. Serve!

Make Your Own Pizza Cones for Breakfast, Lunch or Dinner

Portable, personalized and downright genius, we’ve got two new ways to make pizza even more delicious. Enter: breakfast and dinner pizza cones.

Breakfast Cone: The ultimate breakfast sandwich, this version is a mash-up between Neapolitan pizza and everyone’s breakfast favourite: bacon and eggs!

Dinner Cone: Ooey, gooey, good. Everything we love about a classic pepperoni pizza wrapped up in a chewy cone. For a vegetarian version, use veggie pepperoni — it’s delicious and (almost) tastes like the real deal.

So gather the ingredients below, and make your own pizza cones at home with this fun and simple food hack.

pizza-cones-2

Prep Time: 20 – 25 minutes
Cook Time: 43 – 53 minutes
Total Time: 1 hour (approximately)
Yield: 4 cones

Ingredients:

Cones:
1 package pizza dough, room temperature
1 tsp olive oil (or oil spray)
1 tbsp salt

Breakfast Filling:
4 slices of bacon
5 eggs
2 Tbsp milk
Pinch salt
Pinch pepper
1/4 cup fresh basil, finely chopped
3 Tbsp butter
15 cherry tomatoes, quartered
3/4 cup cherry bocconcini

Dinner Filling:
1/2 cup pizza sauce
2 tsp dried Italian herb blend
1/3 cup pepperoni, chopped
1/2 red pepper, finely diced
1/2 small red onion, finely chopped
15 cherry tomatoes, quartered
1/2 jalapeño pepper, finely diced
2 cups mozzarella, grated

pizza-cones-1

Directions:

Cones:
1. Pre-heat the oven to 350°F. Line a cookie sheet with parchment paper; set aside.
2. To DIY your own pizza cones, cut an aluminum tray or sheet pan into 9” x 9” squares. Roll each square into a cone shape, pinching the bottom tip of each to secure its shape. Wrap each cone with non-stick aluminum foil. Set aside.
3. Divide pizza dough into 4 tennis-sized balls. Lightly oil or spray your work surface.
4. Using your hands, roll out each ball of dough into 24-inch long “snakes”. Don’t worry if the dough shrinks in length a little once you remove your hands. Just keep re-rolling it out to 24”.
4. Roll each dough “snake” around an aluminum-wrapped cone. Once wrapped around the cone, tuck the end of the “snake” underneath the rest of the dough to secure to the cone.
5. Place cones on prepared baking sheet. Brush with oil or melted butter. Sprinkle with salt.
6. Bake for 25 to 35 minutes, or until lightly golden.

Breakfast Filling:
1. Preheat oven to 400°F.
2. Lay bacon on a parchment-lined baking sheet. Bake until crispy, approximately 18 minutes. Transfer to kitchen towel and allow to cool.
3. In a bowl, whisk eggs with milk. Add in the salt, pepper, and basil.
4. In a large skillet over medium heat, melt the butter. Add the cut tomatoes.
5. Pour the egg-basil mixture into the skillet; stir.
6. Add the bocconcini; stir until cheese is heated.
7. Place one piece of cooked bacon into each cone. Using a long soda spoon, fill the cones with the stovetop mixture.

Dinner Filling:
1, In a saucepan over medium-high heat, combine: pizza sauce, Italian herbs, pepperoni, red pepper, red onion, cherry tomatoes, jalapeño, and mozzarella. Stir and heat for 5 minutes.
2. Using a long soda spoon, fill the cones with the stovetop mixture.

Want to learn more about cone-shaped foods? Watch this video on how crispy waffle cones are made.

giant pulled pork

How to Make a Family-Sized Pulled Pork Sandwich

Pulled pork is always a crowd pleaser. So what could possibly be better than warm, tender pork sandwiches?  A giant, family-sized pulled pork sandwich!

This epic sandwich is filled with sweet, sesame-scented tender pork, smothered in a tangy rhubarb sauce and topped with crunchy Asian slaw, all of which is stuffed into a giant round loaf, and cut into wedges for a fun and delicious main.

Mega Pulled Pork
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings

Ingredients:
1 orange
½ cup soy sauce
4 Tbsp unseasoned rice vinegar
2 Tbsp sesame oil
3 cloves garlic, grated or pressed
½ Tbsp minced fresh ginger
1/8 tsp pepper
1 bone-in pork shoulder (1.6 kg)
3 cups chopped fresh or frozen rhubarb
¾ cup granulated sugar
½ cup water
1 cup each shredded green and red cabbage
3 green onions, sliced
1 Tbsp salt
1 Tbsp hot pepper sauce
1 round country white or sourdough bread loaf (600g)

Giant Pulled Pork

Directions:
1. Grate zest (approximately 2 Tbsp) and squeeze juice from orange, add to large saucepan, add soy sauce, 2 Tbsp of the rice vinegar, 1 Tbsp of the sesame oil, garlic, ginger and pepper. Bring to a boil.
2. Add pork to pan, cover with tight-fitting lid. Bake in 350°F oven, basting and turning roast occasionally, until meat is falling apart, about 2½ hours.
3. Remove pork from pan, reserving juice. Skim fat from juice and discard. With two forks, shred pork, discarding any visible fat. Toss shredded pork with 3 Tbsp of the reserved juice, discarding remaining. (Tip: Let cool slightly. Cover and refrigerate for up to 2 days. Reheat in saucepan over medium-low heat until piping hot before continuing.)
4. Meanwhile, combine rhubarb, sugar and water in small saucepan. Bring to boil, stirring often. Reduce heat and simmer gently until rhubarb is pulpy and broken down, about 1 hour. Let cool.
5. With immersion blender, puree until smooth; cover and set aside. (Tip: Refrigerate for up to 3 days. Let come to room temperature before continuing.)
6. Meanwhile, combine green and red cabbage, green onions, remaining vinegar, remaining sesame oil, salt and hot pepper sauce. Let stand until slightly softened, about 10 minutes.
7. Cut bread in half, horizontally; pull out some of the inside of cut sides of top and bottom halves to hollow out slightly, leaving ½-inch (1 cm) border. Fill bottom of bun with pork mixture. Drizzle with rhubarb sauce, then slaw. Top with top half of bun. Cut into wedges to serve.

Scrumptious Pecan Butter Tart Ice Cream

If you’re looking for new and delicious ways to satisfy your sweet tooth this summer, we’ve got just the ticket. This decadent ice cream is chock-full of butter tart pieces and a luscious butter pecan swirl, all packed into a chocolate-dipped, pecan-crusted waffle cone.

Freezing the butter tart pieces and adding them after pureeing the frozen custard ensures the pieces don’t sink to the bottom of the mixture. No ice cream maker? No problem! The pan-freezing method makes this mouth-watering recipe a total cinch.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 7 hours
Total Time: 7 hours, 30 minutes
Serves: 8 scoops

Ingredients:
Ice Cream:
1 vanilla bean
1 1/4 cups whole milk
1 1/4 cups 35% cream
4 egg yolks
1/2 cup packed brown sugar
3 pecan butter tarts, chopped
8 waffle cones
3 oz semisweet chocolate, chopped
1/2 cup finely chopped pecans, toasted
2 butter tarts, quartered

Butter Pecan Swirl:
1/4 cup corn syrup
2 Tbsp butter
2 Tbsp packed brown sugar
1 tsp sea salt
1/2 cup chopped pecans, toasted
1/4 tsp vanilla

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Directions:

Ice Cream Base:
1. Scrape seeds out of vanilla bean.
2. Add milk, cream, vanilla bean pod and seeds saucepan; bring to a boil.
3. Remove from heat; cover and let stand for 10 minutes.
4. In a medium bowl, whisk sugar and egg yolks; slowly whisk in cream mixture.
5. Return to saucepan; cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
6. Strain into a clean bowl; discard vanilla bean pods.
7. Place plastic wrap directly on surface; refrigerate until cold, about 1-2 hours.
8. Pour into a 9-inch square metal baking pan; freeze until almost solid, about 1-2 hours.
9. Freeze chopped butter tarts on parchment paper-lined baking sheet until hard, about 1 hour.

Butter Pecan Swirl:
1. Meanwhile, in a small saucepan over medium heat, cook butter, corn syrup, brown sugar, and salt until melted, about 3 minutes.
2. Bring to a boil. Stir in pecans and vanilla; remove from heat and set aside.

Assembly:
1. Break ice cream into pieces and purée in food processor until smooth. Transfer blend into a bowl and add in frozen butter tarts.
2. Scrape into 6-cup airtight container, and then swirl in butter pecan mixture.
3. Cover and freeze until firm, about 3 hours.
4. Meanwhile, arrange pecans in a shallow bowl.
5. In microwave-safe bowl, melt chocolate on medium, stirring once, until melted, 1 to 2 minutes.
6. Dip top rim of each waffle cone into the chocolate letting excess drip back into bowl. Immediately press chocolate edge into pecans to coat.
7. Scoop ice cream into cones and garnish each cone with a quarter butter tart.

Learn how to make the perfect butter tart pastry with these easy tips.

Watermelon Pizza

Refreshing Summer Watermelon Pizza

When the weather outside is sweltering, there’s nothing more satisfying than a sweet and juicy bite of  fresh watermelon.

Salty feta and sweet melon are a trendy pairing that are right at home in this bright and simple salad-turned-pizza. Slice your watermelon and create these three variations for a refreshing appetizer or summer barbecue side, paired with grilled chicken, fish, seafood or tofu.

For the best slices, find a watermelon that is perfectly round. Got leftover watermelon? Don’t worry! You can blend it into juice, gazpacho, salsa or add to sangria. Get more ideas with our 30 Refreshing Watermelon Recipes.

watermelon pizza trio

Total Time: 35 minutes
Prep Time: 10 minutes
Makes: 3 x 4-slice pizzas

Ingredients:
1 whole watermelon

Mediterranean Pizza:
1/2 cup vinegar
1/3 cup sliced red onion
1 tsp salt
2 bay leaves
1/4 cup sliced English cucumber
1/4 cup crumbled feta
6 small basil leaves, halved

Tropical Pizza:
3 mint leaves
1/2 cup chopped pineapple
2 strawberries, sliced
1 Tbsp coconut, toasted

Southern Pizza:
1 peach, halved
1 Tbsp olive oil
Half small red onion, sliced
2 Tbsp pecans, toasted
1/4 cup goat cheese

watermelon pizza trio

Directions:
1. From the centre of a watermelon, cut three 1-inch thick rounds. Reserve remaining watermelon for another use.

Mediterranean Pizza:
1. In small saucepan, bring vinegar, onion, salt, and bay leaves to a boil. Remove from heat.
2. Strain from pickling liquid, and discard bay leaves.
3. Arrange pickled onions and cucumbers on one watermelon slice. Sprinkle with feta cheese and basil leaves.
4. Cut watermelon pizza into quarters to serve.

Tropical Pizza:
1. Stack mint leaves on top of each other. Roll up leaves from one long edge. Thinly slice into strips.
2. Arrange pineapple and strawberries on one watermelon slice. Sprinkle with coconut and mint leaves.
3. Cut watermelon pizza into quarters to serve.

Southern Pizza:
1. Brush cut side of peach halves with approximately 1/2 the olive oil.
2. Heat a grill pan or skillet over medium-high heat.
3. Place peaches, cut side down, in grill pan and cook until lightly charred, about 3 to 5 minutes.
4. Toss red onion slices with remaining olive oil. Cook in same grill pan over medium-high heat. Remove from heat and thinly slice peaches.
5. Arrange peach slices and red onions on one watermelon slice. Sprinkle with pecans and crumble goat cheese over top.
6. Cut watermelon pizza into quarters to serve.

How to Make Blushing Cherry-Berry Sangria

Gorgeous red fruit gives this bubbly sangria a mild blush, delivering a pop of flavour and colour to any budget-friendly bottle of sparkling wine.

Chock-full of strawberries, raspberries and cherries, and hit with muddled fresh mint, this fun and fruity cocktail is sure to become your go-to summertime sipper.

blushing-bubbly-sangria-recipe

Prep Time: 10 minutes
Standing Time: 15 minutes
Total Time: 25 minutes
Serves: 6 to 8

Ingredients:
1/2 cup fresh mint leaves
1/2 lemon, zest
1 lemon, juiced
1/3 cup granulated sugar
1/3 cup water
3 cups ice cubes
1 bottle (750 ml) dry sparkling wine, chilled
1 1/2 cups each frozen sliced strawberries and raspberries
1 cup frozen pitted sweet cherries

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Directions:
1. In large pitcher, combine mint, lemon zest, lemon juice, sugar, and water. Stir, bruising mint slightly, with wooden spoon.
2. Let stand for 15 minutes.
3. Top with ice and sparkling wine; stir to combine. Stir in raspberries, strawberries and cherries.
4. Pour into chilled glasses to serve.

Looking for more cocktail recipes? Check out: 30 Cocktails to Keep You Cool This Summer.

Shareable Sushi Pizza with Wasabi Aioli

There’s only one thing better than pizza or sushi: sushi pizza. Using a crispy yet chewy rice patty  base and topped with traditional sushi roll fillings, this Japanese-Canadian creation is a delicious way to enjoy two classic foods.

Sushi rice is quite starchy and becomes sticky while it cooks, making it the ideal rice for a pizza base. As for the toppings, feel free to mix it up and top with your favourite proteins, veggies, and sauces.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Makes: 16 pieces

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Ingredients:

Wasabi Aioli:
1 egg yolk
1 tsp Dijon mustard
1 cup canola oil
2 tsp wasabi powder
2 tbsp rice vinegar

Rice Patty:
2 cups sushi rice
2 cups cold water
½ cup rice vinegar
2 Tbsp granulated sugar
1 Tbsp salt
4 tsp canola oil

Toppings:
½ avocado, sliced
½ lb sushi grade salmon, thinly sliced
¼ cup sliced English cucumber
2 Tbsp sliced green onion
½ Tbsp kelp caviar
½ tsp black sesame seeds

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Directions:

Wasabi Aioli:
1. In a medium bowl, whisk egg yolk with mustard.
2. Whisking constantly, slowly drizzle in oil until mixture is emulsified.
3. Whisk in wasabi powder and rice vinegar.

Rice Patty:
1. In fine sieve, rinse rice in 3 changes of cold water, stirring vigorously until water runs clear. Drain well.
2. In a medium saucepan, bring rice and water to a boil over high heat.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Remove from heat and let stand covered for 10 minutes.
5. In a large bowl, combine rice vinegar, salt and sugar. Stir until sugar and salt have dissolved.
6. Add to warm rice and mix gently to coat. Let stand for 10 minutes.

Assembly:
1. Divide rice mixture into 4 balls.
2 On a piece of parchment paper, flatten each ball into a 5-inch round.
3, Heat 4 tsp of oil in a large non-stick skillet over medium-high heat.
4. Cook one sushi crust, turning once, until crisp and lightly golden, about 2 minutes per side.
5. Repeat with remaining sushi crusts.
6. Transfer to cutting board and cut each crust into quarters.
7. Top with avocado, cucumber, salmon and green onions. Top with kelp caviar, sprinkle with sesame seeds, and drizzle with wasabi aioli.

Must-Make Nanaimo Ice Cream Cake

Nanaimo bars are a timeless and popular addition to any dessert platter. In fact, the popular treats, which hail from Nanaimo, B.C., are usually the first to disappear at a party.

Turn the classic sweet tray favourite into a decadent frozen True North dessert by layering the traditional base and custard filling with ice cream, then topping it off with a layer of chocolate. Slice and serve at your next get together for a new twist on a winning dessert that’s sure to disappear before it even starts to melt.

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Prep Time: 45 minutes
Cook Time: 15 minutes
Cool Time: 9 hours (minimum)
Total Time: 10 hours
Makes: 8 servings

Ingredients:
4 cups premium quality vanilla ice cream

Base:
½ cup butter, softened
¼ cup granulated sugar
¼ cup cocoa powder
1 egg
1 cup sweetened flaked coconut
1 ¾ cups graham cracker crumbs

Custard Filling:
1 cup butter, softened
5 Tbsp custard powder
6 Tbsp 35% cream
3 ¾ cups icing sugar

Topping:
1 oz semisweet chocolate, chopped
2 tsp butter

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Directions:

Base:
1. In top of a double boiler or metal bowl set over saucepan of simmering water, melt butter, sugar, and cocoa powder until smooth, about 3 minutes. Remove from heat.
2. In a large bowl, beat egg. Slowly whisk in stovetop mixture (to temper egg) until smooth. Stir in coconut and graham cracker crumbs; set aside.

Custard Filling:
1. In large bowl and using an electric mixer, beat butter, custard powder, and 35% cream until light and fluffy. Beat in icing sugar in 2 additions until combined.
2. Cover with plastic wrap and set aside.

Topping:
1. In a microwave safe bowl, melt chocolate and butter on low, for about 1 minute, stirring once or until melted.

Assembly:
1. Let ice cream stand at room temperature until spreadable, about 10 minutes.
2. Meanwhile, line an 8-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Press base into bottom of pan. Spoon half of the ice cream on top of base; spread evenly. Freeze along with remaining ice cream for 15 minutes.
3. Spread custard filling over ice cream. Freeze for 15 minutes. Spread with remaining ice cream. Cover with plastic wrap and freeze until firm, about 3 hours.
4. Spread chocolate topping over ice cream. Return to freezer until firm, about 15 minutes.
5. To serve log, using plastic wrap overhang as handles, remove from loaf pan. Remove plastic wrap and place on serving platter. Cut into 1-inch thick slices using a hot knife. Serve.

Looking for more delicious recipes? Try our oh-so-tasty Nanaimo S’mores.

Canadian No-Bake Cheesecake Bars

Celebrate Canada Day by proudly showcasing our beautiful maple leaf on top of these creamy no-bake cheesecake bars. The addition of a red graham cracker base makes it even more patriotic, but the best part of this luxurious dessert is that it can be made ahead, leaving you more time for celebrating!

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Prep Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours, 30 minutes
Makes: 12 servings

Ingredients:
Base
1/ cup butter, melted
1 Tbsp red food colouring
2 cups graham cracker crumbs

Filling
1 1/2 tsp powdered gelatin
2 tbsp water
1/3 35% cream
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 tsp vanilla

Topping
1/2 cup coarse red sugar

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Directions:
Base
1. In a small bowl, whisk together butter and food colouring. In a medium bowl, combine graham cracker crumbs and butter mixture. Mix until butter mixture is evenly distributed.
2. Pour into prepared pan and press evenly then set aside.
4. Line a 9-inch square metal baking pan with foil leaving a 2-inch overhang then set aside.

Filling
1. In a small bowl, sprinkle gelatin over water. Microwave on medium heat until dissolved, about 20 seconds.
2. Meanwhile, in a medium bowl and using an electric mixer, whip cream then set aside.
3. In a separate bowl and using an electric mixer, beat cream cheese until light. Add sugar, sour cream and vanilla and beat until combined.
4. Stir gelatin into cream cheese mixture. Fold in whipped cream. Pour over crust, smoothing top.
5. Cover with plastic wrap and refrigerate until set, at least 3 hours or up to overnight.
6. Using foil overhang as handles, remove cheesecake from pan and transfer from foil to serving plate.
7. Cut Cheesecake into 12 pieces.

Topping
1. Place 1 3/4 inch maple leaf cookie cutter in centre of each cheesecake piece.
2. Spoon rounded 1/4 tsp coarse red sugar into centre of cutter.
3. Using tip of knife, gently spread sugar to fill cutter. Remove cutter being careful not to disturb sugar.

Rhubarb Relish Revival

By Katherine Eisenhauer, as told to Nancy Fornasiero

Katherine Eisenhauer, a ninth-generation resident of Lunenburg, N.S., has been the chef-owner of The Savvy Sailor Cafe in her hometown since 2012. Her unassuming little restaurant, which boasts a view of Lunenburg’s historic UNESCO World Heritage Site waterfront, is a favourite with tourists and locals alike. Fresh locally sourced ingredients and a diverse menu that includes many of her own family’s favourite dishes are the secrets to her success.

Rhubarb is definitely a well-loved ingredient in Nova Scotia; it grows in many backyards, including my own. I still remember helping my grandmother—my dad’s mum, Josephine—pull rhubarb from the huge patch in the yard of the home she lived in with Gramps when I was a kid. I think they had the best rhubarb patch in town. We would have a great time together gathering it, washing it and chopping it up. Although she made different things with it, Gamma (as I always call her) was most famous for her rhubarb relish. I can hardly remember a family gathering where fish was served when it wasn’t on the table.

Hers is the exact recipe I still use today in the café. In fact, I followed it right from her own handwriting in the Dutch Oven cookbook just this morning! The Dutch Oven is a Lunenburg classic. It was first published in 1953 by Gamma and her friends in The Ladies Auxiliary of the Fishermen’s Memorial Hospital, and it’s full of traditional Nova Scotia recipes. When they created it as a fundraiser back then, the ladies sure didn’t expect it to remain popular all these years later. It’s now in its 21st printing.

Around here, rhubarb relish is typically eaten with whitefish, cod or haddock, or with other cod-based dishes, like fish cakes. That’s how we serve it at the café: alongside our famous fish cakes and baked beans as part of our “Lunenburg Breakfast.” It’s one of our most popular items, even though it’s pretty unusual for people to choose fish for breakfast. (I guess when they visit us, they figure: When in Rome…?) People really love the relish—they’re always asking me, “Can I buy some? Can I buy some?” So when I have enough on hand, I sell some to customers. When stored properly in the fridge, it lasts many months. We also serve it for dinner alongside fish cakes and salad or pan-seared Atlantic cod and salad.

This recipe has so many great personal connections for me, but what really stands out is our family’s annual “fish-cake brunch.” For as long as anyone can remember, we’ve been gathering for this event between Christmas and New Year’s—both sides of the family, as well as family friends. It’s the sort of meal where we prep about 50 pounds of potatoes and 15 pounds of cod! The relish is always a big part of that meal.

We’ve been in Lunenburg since 1753, when the three Eisenhauer brothers first arrived from Germany. Traditions mean a lot to us. Grandma’s 90 now, and though she still loves to cook, I make the relish these days and take my relish over to her. She’s given it her stamp of approval! I’m so happy to be keeping her tradition alive.

The Savvy Sailor’s Rhubarb Relish, courtesy of Katherine Eisenhauer

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Prep time: 20 minutes
Cook time: 1 ½ hours (includes chilling time)
Yield: approx 8 cups

Ingredients
8 cups (2 L) chopped rhubarb
8 cups (2 L) onions, thinly sliced
7 cups (1.75 L) granulated sugar
3 cups (750 mL) cider vinegar
2 tsp (10 mL) salt
2 tsp (10 mL) ground cloves
2 tsp (10 mL) cinnamon

Directions
1. Chop rhubarb into rough dice; set asi1002de.
2. Add onions to separate bowl. Cover with boiling water; let sit for 5 minutes. Drain and discard water.
3. In heavy-bottomed pot, dissolve sugar in cider vinegar on medium heat. Add onions, rhubarb, salt, cloves and cinnamon. Stir well. Cook, stirring often, until it reaches a thick jam-like consistency, 40 minutes to 1 hour.
4. Remove from heat; let cool. Place in jar and refrigerate.

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