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The Guardian in Charlottetown is the newspaper of PEI and it published the following recipes from Chefs, some of whom I know in Charlottetown. I thought I would reproduce the article here to give you ideas.

These recipes are typical of PEI and the Maritime provinces.

Chef Duncan Smith- Broadway 45, Kensington, PEI

Ma Pa’s Creamed Lobster On Toast

Our lobster season starts in late November, or early December, so lobster was always on our Christmas Eve menu, before we went out visiting family, which was an onslaught of bite sized apps, cheeses, crackers and dips of all types. But here is my father’s recipe for our Christmas Eve meal, creamed lobster on toast!

Ingredients:

2 tbsp. butter, yes BUTTER

2 lobsters shelled and cut into bite sized pieces

2 tbsp. minced onion, optional

2 tsp. white vinegar

2 pieces of toast, buttered

1 can 250 ml. cream

Directions:

-Melt butter and sauté the onions. When soft and sweet, add the lobster and sauté for another couple of minutes

-Add enough cream to cover the lobster, and heat through

-Add vinegar and keep stirring

-When heated through, serve over the buttered toast

Some people would add some ketchup to it at the end for a more pinky colour, but the vinegar does that as well as help thicken the sauce. A more traditionalist would use evaporated milk instead of cream, so either way works. We usually did 1 lobster per person, so this recipe is easy to alter.

 

EZ Maple Pecan Cheesecake

Crust:

1 cup diced bacon, sauté and strain most of the fat out

2 cups pecan pieces, toasted in the oven

-Combine these and make crust.

Cheesecake:

1 pkg. cream cheese (room temp)

1 can sweet condensed milk

1/4 cup maple syrup, the real stuff

1 tsp. vanilla

1 lemon, zest and juice

-Whip all of these ingredients together, until smooth and pour into cake pan.

Now here, we could make individual cakes, using cool martini or wine glasses as the mold. Put the pecan crust on bottom, then the cream cheese mixture, you could even layer it like a parfait, because everyone likes parfait! You could also garnish with some of the remaining pecan/bacon mixture, and a little sea salt just for another flavour.

The Guardian reached out to several local chefs for the “A Culinary Chrsitmas” series, which features the chefs’ favourite Christmas recipes.

See the other recipes:

Chef BobbiJo Maclean’s easiest gingerbread cake ever

Chef Cobey Adams’ apple crumble

Chef Ilona Daniel’s kifli cookies

Chef Stephen Wilson’s cinnamon roll bread pudding

Chef Megan Beairsto’s oyster dressing, eggnog bread pudding and stout toffee

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