Annapolis Valley Tastes: recipes from the Valley’s best restaurants

| |

The recipes in this book are about combining the finest local chefs with the freshest local foods to experience the true taste of the Annapolis Valley in Nova Scotia, Canada.

Table of Contents

Soups and starters

  • Valley corn chowder with smokey bacon
  • Cold rasberry soup with chocoalte mousse and lemon-infused yogourt
  • Chicken Caesar salad with sauteed apples and cashews
  • Hibaleipa rye bread with spiced crabapple jelly
  • Lobster bisque
  • Mussels with double-smoked bacon and vermouth
  • Porter cheddar soup
  • Pumpkin chili
  • Ground beef soup

Mains from the land

  • Chicken Marrakech
  • Dijon, hazelnut and parmesan crusted lamb racks with celery root puree
  • Farm chicken with Nova Scotia reisling and chanterelles
  • Grilled steak and Irish stout pie
  • Roasted prok ribs in signature spice rub and barbeque sauce
  • Roasted vegetable focaccia sandwiches with sun-dried tomato mayonnaise
  • Mains from the sea
  • Bacon-wrapped, miso-glazed halibut with ginger-carrot sauce
  • Chanterelle mushroom and smoked salmon quiche
  • Eggs Maritime
  • Golden haddock with saffron-cucumber sauce
  • Lobster risotto with coral butter
  • Maple-glazed salmon
  • Scallop-stuffed salmon paupiettes with fetticcine in lemongrass cream sauce
  • Scallop casserole


  • Apple strudel
  • Baked-in strawberry shortcake
  • Highbush blueberry-lemon delight
  • Coffee mousse chocolate cake
  • Peach-blueberry crumble pie
  • Triple-ginger apple gingerbread

View More Books in: | |
View more books written by: , ,