A long weekend with the promise of sun. Friends and family gathering lakeside to mark a birthday. These are the calendar events that lasting summer memories are built around.

Just like my Christmas tea party, I am also dedicated to curating lifelong memories for my kids in the warm weather months. The goal to is to make an occasion multisensory.

After all, what are memories but an aroma, flavour or feeling that brings us back to an unforgettable moment in time.

I thought you might enjoy these recipes for a retro summer barbecue that I recently cooked up for our Canada Day/Danny’s birthday celebration.

From sticky ribs to potato salad, cheesecake bars and homemade lemonade, the menu embraced comfort food classics that have stood the test of time.

Recipes for a Retro Summer Barbecue

Biting into a juicy slice of watermelon, jumping off a dock into a lake, catching the aroma of slow cooking ribs on the barbecue…these are but a few snippets in time that add up to an unforgettable summer memory.

Our recent backyard gathering was one such event. In the planning stages, I wanted to keep the menu simple and familiar. This wasn’t a terribly adventurous crowd; probably not the event for my Mediterranean Lentil Salad, as delicious as it is.

When seeking recipes for a retro summer barbecue, I went with tried and true from my own repertoire. I’ve rounded them up for you below, as well as additional suggestions for beloved classics that have a broad appeal.

Choose one or two recipes from each category when planning your own menu. Have fun!

Drinks

Honey-Sweetened Peach Lemonade – Fruity and light, this thirst-quenching sip is the perfect summer refresher. My kids favourite, it’s always on the table at summer gatherings.

Raspberry Rhubarb Collins Party Punch – A tangy fruit syrup replaces the sugar in a traditional Tom Collins drink; gin and soda water round out the pretty pink punch. Bonus? This is a big batch cocktail. Mix once, then let guests help themselves.

Iced Tea – Sweet tea is a traditional barbecue bevvy in the South, that much I remember from my travels in Texas and New Mexico. Everyone has a family recipe; mine is simple cold brewed iced tea, sweetened to taste with simple syrup.

Appys:

Herby Ranch Dip & Crudité -Everyone loves a good dip to pair with market fresh veggies and this one is a classic. My recipe is versatile and reliable, so use up what you have. Can be made in advance.

Beet Pickled Deviled Eggs – I love that this retro appetizer is making a comeback. My updated version features a bright pink beet brine! Be sure return the eggs to the fridge after you have passed the plate around to guests; this isn’t the appy to leave out in the sun!

Mini Meatballs – Is it even a retro party without mini meatballs? I think not. My Greek-Inspired Sheet Pan Mini Meatballs always disappear in a flash. I serve these tender and juicy flavour bombs on a bed of garlicy tzatziki and shower them with fresh garden oregano. Delish!

Sides:

Yogurt-Chive Potato Salad – My take on this summer party dish is a creamy, mayo-free update on a classic. Loads of hard boiled eggs, fresh garden chives, dill pickles and much more. Make it a day ahead of time for best results.

Antipasto Pasta Salad – After potato salad, pasta salad makes the most sense for a retro summer barbecue. Every family has their favourites; I love this loaded picnic salad featuring grilled vegetables, cherry tomatoes and a vibrant, herby vinaigrette.

Corn on the Cob – grilled or boiled, whatever works for you! Try a butter bath corn, if you haven’t yet, and save the leftover for my Harvest Corn Chowder.

Pesto Buns or Simple Skillet Cornbread – both are beloved sides and pair well with barbecue.

Iced Melon – Keep it simple with a platter of sliced watermelon, cantaloup and honeydew on ice. Don’t forget to sprinkle the melon with a little sea salt!

Mains:

Do-Ahead Cider Ribs – A mammoth platter of sticky, cider-braised, barbecued-finished ribs has been my big summer party go-to dish for a decade now. There’s no need to change up a successful recipe that requires minimal effort on the day of the event and is loved by all.

Sage-Scented Barbecued Chicken – Simple to execute, this recipe uses fresh garden herbs and grilled lemon to produce a deeply flavourful grilled chicken dinner.

Oven Baked BBQ Chicken Drumsticks – If you want to go with chicken, but are not confident with grilling, this recipe is for you. The chicken is baked, not fried. It’s coated with barbecue potato chips that toast up to crispy perfection.

Desserts:

Cherry Cheesecake Bars – This is my famous Blueberry Slab Cheesecake, simply adapted with a jar of sour cherry jam! I baked it in a 9×9 pan and cut into bars when chilled.

This cheesecake is a great do-ahead dessert. It freezes well, so you can bake it a few weeks ahead of your event. Then slice and serve with fresh cherries.

Mini Berries & Cream Trifles – A nostalgic dessert, especially for those of us with British heritage. My mini jars of trifle feature seasonal summer berries and can be made in advance.

Blueberry Peach Cobbler – A jammy fruit compote topped with a fluffy vanilla biscuit; this is a retro dessert, pure and simple.

Peach Slab Pie with Cornmeal Pecan Streusel – A gorgeous seasonal bake that screams summer! I break the work down into manageable steps and give you lots of do-ahead options. Both the pie dough and the streusel topping may be made a day or two in advance.

Feed-a-Crowd Perfect Chocolate Cake – If a classic chocolate cake is your retro dessert pick, then this recipe will more than feed all your party guests.

Maple Butter Tarts – For Canadians, the butter tart is as nostalgic a dessert as it gets. It has a place on every picnic table in every backyard, always.

What would you add to these recipes for a retro barbecue? Share in the comments below.

Original article: Recipes for a Retro Summer Barbecue

Back in April, my daughter Clara and I were manifesting our dreams for summer in the form of Bucket Lists. ‘Create a Family Ice Cream Flavour’ topped mine, along with mushroom foraging, a cookbook club field trip, and jam making.

Our heat wave last week inspired me to begin: create a signature flavour of homemade ice cream that our family of five gourmands were legit obsessed over. I didn’t expect to nail it on the first try, but I have been the chief culinary curator of this crew for twenty years now.

I know what they love and they love pure maple syrup in any and all forms. Read on for the Maple Crème Fraîche Ice Cream recipe and my select tips for homemade ice cream.

I Scream, You Scream

In the cooler months, we turn to baking for therapy, turning out comfort foods like cinnamon buns and banana bread. In summer, a bad day’s remedy can be scooped up in the form of homemade ice cream.

When one has an ice cream in hand, everything starts to slow down. Life seems a whole lot sweeter., even for a moment.

It’s been so fun to bust out my ice cream maker and play around with ingredients. Next up is a nostalgic Blizzard-like concoction for Danny’s upcoming Canada Day birthday, featuring frozen gummy bears and mini M&M’s in a vanilla soft serve.

I’m also thinking about a butter tart ice cream with my homemade maple butter tarts. I had such a creation once before and it was transformative.

Maple Crème Fraîche Ice Cream Ingredients

The fewer ingredients in ice cream the better, in my opinion. This recipe keeps things simple. It’s adapted from the maple ice cream in The Perfect Scoop by David Lebovitz, a well-loved cookbook in our house (and currently on massive sale).

Pure Maple Syrup

My family may be divided on flavours such as mint, coffee and caramel, but maple syrup is an all-Canadian ingredient that we can agree upon. I use the darkest maple available, enhanced only with a pinch of salt and splash of vanilla. No artificial flavouring here.

Crème Fraîche

I’ve had an opened jar of crème fraîche in the fridge since, well, Easter and these fabulous Beet Pickled Deviled Eggs. I spotted it when I was searching for ice cream inspiration, and in the spirit of zero waste, decided it would be a great pairing with maple. I was right!

Whole Milk and Whole Cream

Thick cream (35%) is listed in the recipe, but I have made it with 18% with great success. Use what you have.

Egg Yolks

Yolks are what thicken our custard ice cream base. So the next time you are making meringue or pavlova, hang onto those yolks for a batch of ice cream.

Tips for Homemade Ice Cream

Today’s recipe is churned in an ice cream maker, but your equipment doesn’t have to be fancy. My machine is a Cuisinart churn that I probably paid 30 bucks for over 20 years ago. Who knew it would be such a work horse? Here is a similar ice cream churn; I’m guessing my model has been discontinued.

Uses Quality Ingredients if you can. Free range eggs, pure maple syrup, thick cream. Accept no substitutes!

Cook the Custard with care. Don’t rush the process or you may end up with scrambled eggs. Then as soon as it is cooked, cool the custard quickly.

Keep the ice cream scoopable by adding a splash of alcohol. I use homemade vanilla extract, which is made with vodka. This ingredient prevents the ice cream from freezing too hard. You can add 1 teaspoon of vodka, or a flavoured liquor like Kahlua, instead.

More Ideas for Cold Treats

So you’ve churned your Maple Crème Fraîche ice cream and frozen it firm. Sure you can scoop it into cones, but here are some more fun ideas for what could come next:

• Make ice cream sandwiches with these Oatmeal Cookies.
• Pack the ice cream into Meringue-Topped, Layered Ice Cream Cake.
• Layer in a loaf pan with berries and jam for this Strawberry Ice Cream Slab Cake.

Print

Maple Crème Fraîche Ice Cream

Dark, pure maple syurp and tangy Crème fraîche pair perfectly in this silky smooth ice cream.

Course Dessert

Cuisine Canadian

Keyword Gluten-free

Essential Ingredient Maple Syrup

Prep Time 20 minutes minutes

chill ice cream base 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 1 quart

Equipment

• ice cream churn

Ingredients

• 1 1/4 cups heavy cream 35%
• 3 Tablespoons Crème fraîche
• 1 1/2 cups whole milk
• 2 Tablespoons granulated sugar
• 5 large egg yolks
• 3/4 cup pure maple syrup dark
• 1/8 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Instructions

• Ensure the freezer bowl of your ice cream maker is frozen solid before proceeding. Place a loaf pan in the freezer to chill; this will hold the finished ice cream.
• In a large bowl, whisk together the cream and crème fraîche until thoroughly combined. Set a fine mesh strainer over the bowl.
• In a medium, heavy-duty sauce pot, warm the milk and sugar. Meanwhile, whisk the egg yolks in a medium bowl. Slowly pour the warm milk into the yolks, whisking constantly.
• Return the milky egg mixture to the sauce pot and set over low heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens slightly. This is your custard and it should coat the back of the spatula. Keep an eye on it!
• Pour the custard through the strainer and stir it into the creams. Stir in the maple syrup, salt and vanilla. Mix well to combine.
• Cool the ice cream base completely (you can set the bowl in an ice bath if you like), then transfer to the fridge and chill until it is very cold. At least 2 hours.
• Churn your maple crème fraîche ice cream base in your ice cream maker according to the manufacturer's instructions. Scoop churned ice cream into your pre-chilled loaf pan. Cover with plastic wrap and freeze until it is firm enough to scoop into balls. Enjoy immediately.

Notes

I use homemade vanilla extract, which is made with vodka. This ingredient prevents the ice cream from freezing too hard, keeping it scoopable. You can add 1 teaspoon of vodka, or a flavoured liquor like Kahlua, instead.

More Canada Day Eats and Treats

Looking for more ideas for Celebrating July 1? I’ve got just the Pinterest board for you. Or try these recipes:

• Maple Butter Tarts
• Sour Cream Panna Cotta with Strawberry Compote
• The Best Canada Day Desserts from Coast to Coast

This post contains affiliate links that support the maintenence of this blog.

Original article: Maple Crème Fraîche Ice Cream

Butter tarts are extremely nostalgic for me; one of the few sweet treats I remember enjoying from my whole foods upbringing living off the grid in the wilds of Yukon.

As a child of nine, I would bake them for our farmers’ market table on Saturday mornings. The recipe in my mother’s tattered handwritten cookbook had equations for 10 times the amount penciled in the margins and it was splattered with melted butter.

During the long ride into Whitehorse on those early mornings, I made it my duty to eat all the broken baked goods that were deemed unfit to sell. Thus a lifelong love for butter tarts was firmly established.

Canadian Maple Butter Tarts

The butter tart is deeply rooted in Canadian culture. We’ve been enjoying this classic sweet treat since the 17th century when it was born in Quebec, land of maple syrup!

The butter tart is a sticky, three-bite delicacy: gooey filling encased in flaky tart crust and delivering just the right amount of sweetness.

In Ontario, they build an entire festival around the worthy butter tart, and the Kawarthas Northumberland area of Ontario has a butter tart tour. Both events are prime examples of unique Canadian culinary experiences from coast to coast to coast.

Canada Day is just around the corner on July 1st; why not celebrate our sovereign nation with a batch of butter tarts or one of these Best Canada Day Desserts.

The Essential Cottage Cookbook

Here in the North, cottage culinary essentials include butter tarts; that’s just a fact. While some may provision for cold beer or potato salad, we find it necessary to stock up on this quintessential Canadian dessert.

Today’s recipe for Maple Butter Tarts comes from The Essential Cottage Cookbook, the debut publication from beloved chef Andrea Buckett. An Ontario cottage country expert, Andrea’s given us a gorgeous book with over 100 easy recipes and practical tips for a delicious getaway – whether it’s at a cottage, campsite, cabin or vacation rental.

With STUNNING photography from Betty Shin Binon (you love her from @stemsandforks) and Andrea’s whip-smart, approachable recipes, The Essential Cottage Cookbook delivers a full 10/10 cookbook experience.

I know I’ll be using this book for years to come as we are always jetting off on camping trips or road trips around Nova Scotia.

A Tart Crust Baking Hack

I’m a lifelong baker of butter tarts, as written above. But Andrea’s method for tart crust blew my mind! It was the first recipe I put to the test and it held up.

First, no need for advanced pastry skills; the method and directions are easy and straightforward. Secondly, the folding method ensures flaky pastry! Thirdly, chilling the pastry in logs and then cutting and rolling rounds for each shell means no waste. Genius.

Variations on Maple Butter Tarts

Use Pure Maple Syrup

The best tip for Canadian butter tarts? Skip the corn syrup and use pure maple syrup instead. You not only avoid the HFCS in your diet, but maple syrup is a delicious way to keep the ingredients local.

Customize Your Filling

Canadians are divided on raisins in butter tarts. Most people hate the thought. My solution is dried currants – just a few – for texture, and Andrea agrees.

Nuts in butter tarts can be divisive as well. Personally, I’m always going to reach for the butter tart with the toasted pecans suspended in the filling. But you can use walnuts if that is what you have on hand.

This method has you load the tarts up with the maple filling and then drop in a few currents or nuts on top. This way you can customize the dessert to your liking.

Tips for Baking Maple Butter Tarts

Chill the Tart Dough

Like with all pie crust, this allows the dough to rest, resulting in a more tender crust.

Bake until Golden

I prefer my butter tart crust to almost shatter so I bake it a little longer than Andrea suggests. Ovens may vary; keep an eye on your tarts towards the end to ensure the crust reaches a nice golden brown.

Cool Completely

Never eat a hot butter tart! Trust me on this one. It takes willpower, but let them cool completely first.

Recipe: Maple Butter Tarts

I know you’re going to love this recipe. Add it to your year-round baking repertoire for backyard barbecues, camping trips, summer picnics and other gatherings throughout the seasons.

Do Ahead and Freezing Maple Butter Tarts

Tart dough can be frozen, both the logs and the pre-shaped tart shells. This do-ahead step allows for spontaneous baking projects over the summer when the sun pops out and a beach picnic is the only plan for the day.

The finished maple butter tarts can also be frozen for up to 4 weeks in an airtight container. So go ahead and make a double batch. (See also: Warm Weather Batch Cooking.)

Happy Baking!

Print

Maple Butter Tarts

A sticky, three-bite delicacy: goey maple filling encased in flaky crust and delivering just the right amount of sweetness. A quintessential Canadian dessert; perfect for picnics.

Course Dessert

Cuisine Canadian

Keyword Baking

Essential Ingredient Maple Syrup

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

chill dough 40 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 tarts

Ingredients

For the Pastry

• 2 1/4 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 3/4 teaspoon fine sea salt
• 1 cup unsalted butter chilled
• 1/3 cup cold water

For the Filling

• 1 cup brown sugar packed
• 1/2 cup unsalted butter
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 Tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup pecans or walnuts
• 1/4 cup dried currants or raisins (optional)

Instructions

Make the Pastry

• Add the flour, sugar and salt to a large bowl and mix to combine. Using a pairing knife, cut the butter into small pieces directly into the flour.
• Using your fingers or a pastry cutter, rub the butter into the flour, breaking it into irregular-shaped pea-sized pieces. Add the cold water and let stand for 2 minutes to hydrate the flour.
• Using lightly floured hands, form the mixture into a shaggyy-looking dough, Fold it over on top of itself a couple of times, picking up any dry flour in the bottom of the bowl as you fold.
• Turn the dough onto a floured-dusted work surface. Using the heel of your hand, press it out into a rough rectangle, adding more flour if it seems to sticky. Starting at a short edge, fold the rectangle in half, then turn the dough 90 degrees. Press it into a rectangle again, then fold in half and turn another 90 degrees. Repeat this method four or five times.
• Divide the dough in half. Roll each half into a compact 6-inch long log. Wrap each log in plastic wrap and chill in the fridge for 30 minutes or up to overnight.

Make the Filling

• Add the brown sugar and butter to a small pot and place over medium-low heat, stirring frequently. Once the sugar begins to dissolve and the mixture is bubbling around the edges, stir continuously for 30 seconds or until the sugar is dissolved. Remove from the heat and let cool for 5 minutes, stirring occasionally.
• In a separate bowl, whisk together the eggs, maple syrup, vinegar, vanilla and salt. Continue to whisk while adding the cooled butter mixture in a slow stream.

Assemble and Bake the Tarts

• Preheat the oven to 400℉. Line a baking sheet with foil. Have a 12-cup muffin tin ready. Lightly flour the work surface.
• Remove one log of dough from the fridge and unwrap. Cut it in half, then cut each half into three equal pieces, yielding six pastry discs. Using the heel of your hand, flatten each disc. Using a floured rolling pin, roll out each discto about 4-5 inches in diameter. Press each round into the bottom and up the sides of a muffing cup. Repeat with the second log. Chill the muffin tin for 10-20 minutes.
• Divide the filling evenly amond the pastry shells, filling them roughly three-quarters full. If desired, add the pecans or currants. Place the tin on the prepared baking sheet.
• Bake tarts for 10 minutes. Reduce heat to 375℉ and bake for 16-20 minutes or until the pastry is golden brown. Carefully run a pairing knife around each tart to loosen them from the tin. Let cool for 10 minutes.
• Unmold the tarts and place them on a cooling rack. Do not wait until they are fully cool or they may be more difficult to remove. Let cool completely on the rack.
• Transfer the cooled tarts to an airtight container with a tight-fitting lid. Store at room temperature for up to 5 days. Tarts can also be frozen for up to 4 weeks.

More Tarts and Galettes

• Rhubarb & Orange Frangipane Galette
• Apple Almond Galette
• Lemon & Raspberry Tart
• Cranberry Curd Tart
• Asparagus & Radish Tartlettes

When is your next picnic? WIll you bake maple butter tarts to bring along?

Recipe excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright © 2025 Andrea Buckett. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Original article: Maple Butter Tarts

My elegant version of deviled eggs contains fresh garden chives, a dab of Dijon and a generous spoonful of crème fraîche. There’s also a secret ingredient: pickle juice! You are going to love this one.

I tend to always make this beloved appetizer in spring, inspired by my herb garden returning to life. Mild chives pair ideally with eggs, complementing, not overpowering.

Beet pickled deviled eggs are a delightful springtime appetizer, thanks to their pretty blush exterior. They make the perfect accompaniment to an afternoon tea party, brunch or backyard barbecue. Read on for the recipe, my tips for hard boiled eggs and do-ahead directions.

DIY Deviled Eggs

I’m delighted that deviled eggs are making a comeback. They are good retro fun and always get devoured at my gatherings. No longer chalky, over seasoned and rubbery; we have perfected this party bite!

Dyed pink with a quick beet brine, these eggs bring a pop of colour to the table. Of course, you don’t have to dye these pink or pickle them at all, if that is not your thing.

Classic Deviled Eggs

Hard boil your eggs and skip straight to the second step of the recipe: Make Deviled Eggs. Proceed as usual.

Variations for Filling

The cookbook Budmo! Recipes from a Ukrainian Kitchen inspired these beet pickled deviled eggs. Authored by Anna Voloshyna (and recently featured in my cookbook club) it’s a book that I have found to be endlessly inspiring and a fantastic resource for Eastern European cooking and baking.

Anna flavours her deviled eggs with freshly grated horseradish. Another excellent pairing with eggs, this condiment brings the heat.

I prefer to use crème fraîche instead of mayonnaise, but use what you have.

Other popular deviled egg flavourings include:

• Anchovy, paste or chopped
• Curry powder or curried mustard!
• Capers, lemon and parsley
• Guacamole Deviled Eggs
• Smoky Bacon
• Kimchi

Tips for Making Hard Boiled Eggs

Make perfect hard boiled eggs every time with this method:

• Place eggs in a pot with plenty of room
• Top with cool water and cover by at least 1 inch.
• Bring the water to a boil.
• Boil hard for one minute.
• Cover the pot, remove from heat. Let sit for 9 minutes.
• Prepare a bowl of ice water
• After 9 minutes, scoop out the eggs and plunge into the ice bath
• Cool eggs for a few minutes, then peel. Don’t leave them sitting in the water.

Deviled Eggs to Go

For summer picnics and backyard pot-lucks, here’s how to prep these eggs ahead of time and take them to go.

• Transfer the filling in a small resealable bag and close it tightly.
• Place hollowed out egg whites in a lidded container so they cannot be squished.
• Store up to 24 hours in the fridge.
• Transport eggs with an ice pack, keeping them as cold as possible.
• Assemble and garnish on site. Enjoy at once.

Beet Pickled Deviled Eggs

Lightly pickled in a spiced brine, these eggs are delightfully tangy. A creamy filling balances out the appetizer, and fresh herbs transforms the eggs into a perfect bite. Serve them at your next happy hour gathering or pack them up for a picnic.

Print

Beet Pickled Deviled Eggs

An updated classic appetizer, this modern version of a deviled egg features fresh chives, creme fraiche and a touch of pickle juice. Dyed with a vibrant beet brine, these eggs bring a pop of colour to the table. Great for any time of the year, but especially spring.

Course Appetizer

Cuisine Ukrainian

Keyword Gluten-free

Essential Ingredient beets, Eggs

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

pickling tie 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 8 people

Ingredients

For the brine

• 1 medium raw beet sliced
• 1/2 cup distilled white vinegar
• 2 cups water
• 2 Tablespoons granulated sugar
• 1 clove garlic
• 2 teaspoons Kosher salt or pickling salt
• 1/2 teaspoon whole black peppercorn

For the Deviled Eggs

• 9 large eggs
• 2 Tablespoons crème fraîche or sour cream
• 1 Tablespoon mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon freshly-squeezed lemon juice
• 1 teaspoon dill pickle juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 Tablespoon chopped chives
• fresh dill or chives to garnish (optional)

Instructions

Make the brine

• In a medium pot, combine all of the ingredients for the brine. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes.
• Remove the pot from heat and cool the brine completely. Strain into a quart mason jar or container with a lid. Your brine is now ready to pickle the eggs.

Boil and Brine the Eggs

• In a medium pot, gently place 9 eggs. Cover with cool water, then place over medium-high heat.
• Bring eggs to a boil and boil hard for ONE minute. Cover, remove from heat and set a timer for 9 minutes. Meanwhile, prepare a large ice bath in a bowl nearby.
• When 9 minutes is up, use a slotted spoon or spider to transfer the eggs into the ice bath. Let cool completely.
• Gently crack and peel the eggs. Place the hard boiled eggs in the brine. Cover and refrigerate.
• For deviled eggs with just a ring of pink around the edges, brine for 3 hours (this is what I do). For pink eggs throughout, leave them in the brine overnight. Eggs can hold in the brine for 72 hours.

Make Deviled Eggs

• Remove eggs from brine and pat dry with a paper towel. Carefully slice in half lengthwise. Remove the yolks and place in a shallow bowl. Reserve the pink-dyed egg whites.
• Crush the egg yolks with a fork, then add the crème fraîche, mayo, Dijon, olive oil, lemon juice, pickle juice and seasonings. Whip with a fork until well creamy and smooth. Stir in chives. Taste and adjust seasoning, if needed.
• Place the egg whites on a platter (I use a little smear of filling to hold them in place). Scrape the filling into a small sandwich bag and snip the corner. (you could also use a pastry bag with a tip of your chosing).
• Pip the filling generously into the halved egg whites. Garnish with a sprig of dill or chives. Chive blossoms are lovely here! Serve at once.

Finished deviled eggs images by Michelle Doucette Photography.

Original article: Beet Pickled Deviled Eggs

“We all have so much more in common than that which divides us, and good food and good stories are universal.” Olia Hercules, Home Food

Yesterday ten of us gathered for our monthly cookbook club. As a second generation Ukrainian Canadian, I’ve been dreaming about this one for years.

Between us we had fifteen different dishes from six or seven cookbooks and managed to present an absolute spread of gorgeous food. I actually became quote emotional when I witnessed the feast come together; food, and the sharing of, never fails to move me.

Read on for a look at every single dish we prepared, and get the links to recipes and cookbooks. This is our protest against the war on Ukraine. A small, but symbolic gesture.

Spotlight on Ukrainian Cuisine: Cookbook Club Edition

“It’s the same food, the same full table and the same friendly people; it’s just in a different language.” Anna, new Ukrainian Canadian, yesterday at cookbook club.

Ukrainian Appetizers

Beet Pickled Deviled Eggs

For this recipe, I was inspired by the gorgeous front cover of BUDMO! Recipes from a Ukrainian Kitchen. Anna’s incredible book is full of vibrant recipes and this springtime appetizer is just one example.

I’ll be sharing my version of these deviled eggs very soon here on the blog, featuring fresh chives from my herb garden and a secret ingredient that we all have in the fridge.

Piroshki Buns with Cabbage

One of my latest cookbook acquisitions is the fantastic KAPUSTA: Vegetable-Forward Recipes from Eastern Europe. Alissa’s a gifted writer and recipe developer, and this book is a true gem.

Piroshki buns can be made with a wide range of fillings; I followed Alissa’s recipe and used cabbage (kapusta!), spring onions, hard boiled eggs and lots of dill. They were so delicious; I can see how piroshki would make a great picnic food or afternoon snack.

Smoked Salmon Platter

In her book Budmo!, Anna says that curing food with salt is one of the most important Slavic preservation techniques and shares a recipe for Cured Salmon. This region of Europe loves all things pickled, fermented and smoked.

Ukrainian appetizers can be as simple as opening a few tins of smoked seafood and a jar of pickles. Paired with a soft cheese and hearty bread, you’re all set.

Garlic Pampushky

You all know this one by now. When the illegal and unprovoked russian invasion began over three years ago, everyone from Nigella to Jamie made Olia’s Pampushky to uplift Ukrainian food culture.

These Ukrainian garlic buns have a very special place in our home, and were an essential addition to our cookbook club feast. The original recipe can be found in Olia’s debut cookbook, Mamushka:

Ukrainian Salads

Crunchy Vegetable Salad-Pickle

Salad-pickle is my new favourite foodism. Essentially it’s a versatile dish that works as both a side or a condiment. My friend Jo-Ann arrived at cookbook club with a huge platter of salad-pickle featuring beets, carrots and other root vegetables in a punchy vinaigrette.

It was the perfect balance to the hearty main dishes on our table. Find the recipe in Home Food by Olia Hercules.

Radish and Pomegranate Salad

My co-host Rebekah created this stunning springtime salad from Olia’s book Home Food: 100 recipes to Comfort and Connect. Based on the author’s travels, the book features recipes from Ukraine, Cyprus, Italy, England and beyond.

This salad packed a punch, using pomegranate molasses, sumac and fresh herbs in a dish that popped with flavour.

Spring Radish & Tomato Salad

Another treasured recipe from Mamushka is this comforting spring salad. I make variations of it all summer long, as my garden produces. It’s seasoned with fresh dill and the dressing is simply yogurt with salt and pepper.

Ukrainian Main Dishes

Cabbage Rolls

Known as Holubtsi when I was growing up, these are one of the most comforting Ukrainian main dishes ever. In her book Kapusta, author Alissa Timoshkina calls cabbage rolls “…a culinary genre in their own right” and offers an amalgamation of several recipes from across Eastern Europe.

This exquisite version came from the now out-of-print and highly regarded cookbook, Traditional Ukrainian Cookery by Savella Stechishin. This vintage beauty of a book was passed down to our friend Susan by her grandmother. My kind of family heirloom. PS. The PDF exists online!

Potato and Cheddar Varenyki (Perogy)

Any Eastern European gathering must have a plate of perogy/pyrohy/pierogi/varenyki. I had a stash in my freezer, so I boiled varenyki fresh for our gathering. I paired them with sautéed onions, crispy bacon, Ukrainian sausages and sour cream. Dreamy.

I often playing around with traditional varenyki recipes, but my current favourite is from the Canadian Prairie kitchen of Karlynn. Her fantastic cookbook, The Prairie Table, has a whole chapter of Ukrainian recipes, including Grandma Marion’s secret perogy recipe. It’s worth the price of the book, trust me.

Lamb Kebab

Rounding out our feast was both lamb and beef kebabs, with charred flatbread. Lightly spiced with sumac and turmeric, this delicious recipe is from Home Food by Olia Hercules.

Author’s Note: We didn’t have any Borscht for this gathering, but this beloved beet soup is very traditional. Find my Vegan Borscht recipe here.

Ukrainian Desserts and Sweet Breads

Ukrainian Honey Cake

I had such fun with this one! Titled Glorious Honey Cake, the recipe is from BUDMO by Anna Voloshyna. Essentially it is what North American’s would call an icebox cake.

Ten or so crisp, honey-sweetened ‘crackers’ are layered with a sweetened sour cream and whipped filling until a cake is constructed. It’s chilled overnight, then topped with nuts and served. It’s entirely unique and was a huge hit at the gathering.

I served my honey layer cake with preserved sour cherries in syrup and additional vanilla whipped cream. Look for my personal version of Anna’s cake coming soon to the blog in an all-new recipe you can try for yourself.

Shortbread Meringue Jam Squares

A Ukrainian friend of mine happens to be an extraordinary baker. She couldn’t make our gathering, but sent these squares for us to enjoy. And enjoy we did.

I’ve never had anything like them: a shortbread base, then a layer of cranberry and rose petal jam. The squares are topped with a meringue and dolloped with shortbread crumble. Quite a fabulous concoction and one that I must recreate this June when the roses are in bloom.

Kolach (Ukrainian Christmas Bread)

Olia Hercules, our mentor from afar, introduced us to kolach, a traditional Ukrainian braided loaf enjoyed on Christmas Day. Lindsay recreated this Pumpkin and Orange Kolach, baked with love and adorned with the season’s first forcythia flowers.

Cottage Cheese Sweet Rolls

Our friend Anna moved here to Halifax from Ukraine when the war started and we love her so. Her strength and resilience is inspiring to witness; she just one of many creating a new life for themselves in a new country.

Anna brought these flaky sweet rolls to our cookbook club gathering. Lightly spiced and delicious with tea, they are made with a traditional cottage cheese dough. It is a family recipe.

Poppy Seed Roll

My mother’s favourite Ukrainian bake, this sweet bread is just delicious with coffee or tea! I’m so glad I have some leftover.

The recipe can be found in Mamushka, and is fairly simple to make. I made mine in advance of cookbook club, while stress baking (it happens). I’m happy to report it froze and reheated very well.

Start your own Cookbook Club

If a cookbook club sounds fun to you, here’s more information and inspiration:

• How and Why to Start a Cookbook Club
• Secrets to a Successful Cookbook Club
• An Orchard Harvest Dinner

Thanks for reading! I hope you’ll be inspired to pick up one of these cookbooks and help shine a spotlight on Ukrainian cuisine.

Slava Ukraini

About the Photographer

ALL images byt Michelle Doucette, a lifestyle photographer and visual storyteller based in Halifax, Nova Scotia. Follow her on Insta at East Coast Food Stories. Michelle, thank you for helping to shine a spotlight on Ukrainian cuisine.

This post contains affilate links that support this food writing.

Original article: Cookbook Club: Spotlight on Ukrainian Cuisine

I’ve been fortunate enough to have eaten my way through every single province – and Yukon – in this vast country, a few times over.

This year, with the threats to our sovereignty, it feels like a good time to write an epic foodie bucket list highlighting food events, gourmet destinations and unique Canadian culinary experiences. And yes, I can attest to the caliber of everything in this post, as it’s written from personal experience.

One of the best butter tarts I’ve ever tasted was at a random general store in rural Nova Scotia; proof that you don’t need to book the biggest food festivals to experience a true taste of the North.

Unique Canadian Culinary Experiences from Yukon to Newfoundland

I’m a not a fan of long festival line ups for questionable eats under a hot tent with no breeze. Just because a major publication added some food fest to a listicle, doesn’t mean the event is worthy of your time and money.

My point is, as we lead up to Canada Day on July 1st, let me inspire you to taste our country in a different way. Sometimes a simple afternoon of foraging for berries can end up being a unique and memorable culinary experience.

This summer, Canadians are exploring their own country even more than usual. National parks and historic sites are free under the new Canada Strong Pass, and VIA Rail tickets are free for Canadians under 18. Get out and explore! In the comments below, let me know where you’re headed.

One last thing: in this post I’m covering unique Canadian culinary experiences centered around food, not drink. This isn’t wine tours, rum tastings or beer crawls, though those exist and I am a fan! (The Devour festival Bubbles Bus and I are good friends.)

Buckle up. Let’s go!

Yukon Territory

Sourdough bread from Alpine Bakery

Experience authentic sourdough from one the oldest food establishments in the Yukon Territories. Alpine Bakery is certified organic, supports environmental causes, and is a pillar in the community. Stock up here for picnic fare, just like I did as a child growing up in the wilds of Yukon.

Fishing on Lake Laberge

If you’re lucky you’ll catch a lake trout or Northern Pike. Cook it like we used to when I was a kid living on Lake Laberge: fry it up in butter over a bonfire on the shore of the lake. Pictured below: my siblings and I holding our fresh catch. I’m the tween on the left, blond, with the mullet.

Bonus: Giant cinnamon bun from Braeburn Lodge. My FEAST friends dubbed them a plate-sized, not-to-be missed culinary confection in Yukon. Fun fact: Braeburn Camp was my summer camp when I was a kid.

Recommended Reading

The Boreal Gourmet: Adventures in Northern Cooking

British Columbia

Salmon Fishing

Whether you’re sea fishing off the coast or wading into icy Skeena River, salmon fishing in beautiful British Columbia is an incredible experience. We typically spend the day on the river bed – kids and adults alike – and I’ll build a campfire to roast a Coho over the coals for lunch.

Hollyhock Resort and Retreat, Cortes Island

Any visit to the Discovery Islands turns into a culinary adventure, but Hollyhock is the pinnacle. A garden oasis, an oceanside retreat, a global leadership center – all with community at the heart. I’ve been fortunate to eat here many times, as my parents live nearby, and can attest that it is world famous for a reason.

Note: Visitors to Cortes Island can make reservations for any meal of the day; you do not need to be a guest of the resort.

BC Bonus: Eat at my two favourite Vancouver restaurants: St Lawrence and Maenam, both run by chefs I used to work with back in my Toque! days in Montreal.

Recommended Reading

• Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea
• Hollyhock: Garden to Table
• Off the Hook: Essential West Coast Seafood Recipes

Alberta

Carb-load on baked goods at Sidewalk Citizen

This Calgary institution uses many exquisit Canadian products, among them Prairie-grown Red Fife wheat. This bakery is a must every time I am in Calgary. It really is unparalled.

Ice Cream Crawl in Bridgeland

I’m more interested in the unique neighbourhoods of a city like Calgary rather than the tourist traps. In this case, the worthy pursuit of ice cream allows us to explore Bridgeland on foot.

Enjoy a flight of artisanal seasonal ice cream from Made by Marcus and try the soft serve from Luke’s Drug Mart on 4 ST NE. Stroll a block to Noto Gelato if you have any space left.

Recommended Reading

• The Prairie Table
• Made By Marcus Cookbook
• Flapper Pie and a Blue Prairie Sky
• Tawâw: Progressive Indigenous Cuisine

Saskatchewan

Celebrate all things Pulses

The arid Prairies are perfect for growing this drought-resistant crop. Canada is the world’s largest lentil producer and Saskatchewan produces 95% of those beauties such as Black Beluga and French Green. Order pulses when you dine out and stock up on lentil-based snacks for your road trip.

Top of the Hops

Although I haven’t yet been, I’m hearing great things about Top of the Hops beer & wine festival, celebrating grapes and grains.

I have a trip planned to Saskatchewan this summer for a Ukrainian family reunion and will update this post when I return.

Recommended Reading

• Flat Out Delicious: Your Definitive Guide to Saskatchewan’s Food Artisans
• Only in Saskatchewan: Recipes & Stories from the Province’s Best-Loved Eateries
• Vegetables: A Love Story

Manitoba

Eat a Ukrainian feast

When I lived in Winnipeg as a toddler, my Baba’s house had the best Ukrainian feast; after all, Manitoba has the largest Ukrainian community in Canada.

You don’t have to look far to find a pierogy/varenkyi and other Ukrainian classics. Start with the Manioba Perogy Trail and let it take you to church suppers, farmers’ market stands and traditional Ukrainian deli’s like Sevala’s.

Grab a signature Fat Boy burger at Junior’s

This Winnipeg institution is where my hippie dad used to go when he and his art school friends got the munchies. It’s been making locals happy for over 60 years.

RAW: Almond

My friend Dan of Eat North speaks highly of this unique 21-day pop-up dinner on a frozen river featuring Canadian chefs working in community for the sheer love of the craft. Here’s a behind the scenes look at what to expect. Get on the list for 2026 with me!

Recommended Reading

• Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies
• mmm… Manitoba: The Stories Behind the Foods We Eat

Ontario

Shop a Farm Stand on the Niagara Peninsula

Ideally in August, when they are overflowing with stone fruit. Visit a u-pick and stock up on peaches for cooking and baking.

Food Crawl in Toronto’s Leslieville

The impressive Toronto food scene can be overwhelming. I like to immerse myself in a neighbourhood to get a real feel of the city.

Start on Gerrard St E near Greenwood Park (here the Leslieville open-air farmers’ market runs all summer) and stroll towards Coxwell Ave. If you find yourself at Eulalie’s Corner Store, you’ll be in good hands, especially if you get the lamb fries. Finish the day at Left Field Brewery for a pint and pick up a sweet treat from Soul Chocolate before you go.

ONTARIO BONUS: On my list of Culinary Travel Goals are both the Butter Tart Festival and the Butter Tart Tour! And if you can’t make those, try these homemade Maple Butter Tarts.

Recommended Reading

• Out of Old Ontario Kitchens
• The Hunter Chef Cookbook
• Peak Season: 12 Months of Recipes Celebrating Ontario’s Freshest Ingredients
• The Essential Cottage Cookbook

Québec

Not everyone can have dinner at Lesley Chesterman’s house, so here are a few more suggestions for the top gastronomical province in Canada. (yeah I said it)

Experience an authentic sugar shack

Cabane au Sucre Au Pied de Cochon and Cabine d’a Coté are at the top of the list, although any Quebec cabane au sucre is better than none. Feast on everything from baked beans to pork cretons; finish with tire d’erable or maple taffy on snow.

Curate a picnic from Marché Jean Talon

Welcome to Marché Jean Talon, my favourite market in the city. Curate your feast with a special focus on Quebec cheese from Fromagerie Hamel (try la Beta a Seguin and Pied-de-Vent), baguettes from Joe la Croute and gorgeous Quebec produce. Don’t miss Marché Des Saveurs Du Québec for your drinks and condiments. Experience the best ice cream in the city from Havre au Glaces.

Recommended Reading

• Made in Quebec
• Au Pied de Cochon Sugar Shack
• Where the River Narrows
• Montreal Casual Eats

New Brunswick

The Garden Cafe at Kingsbrae Gardens

On a remote peninsula in southern New Brunswick lies the adorable town of St Andrews by the Sea. Tucked away in the historic Kingsbrae Gardens, is the charming Garden Cafe and it’s bistro-style menu.

On this sunny patio, order the expertly executed lobster croissant and a salad composed of ingredients grown right on the grounds. Stroll the sculpture garden post-lunch and ask yourself you’re lucky enough to experience such a magical place.

A Taste of the Atlantic

A celebration of Indigenous food and culture, with events running all year long. A journey through food, as told by Indigenous chefs, plate by plate. This is on my bucket list for East Coast culinary events. Follow on Instagram for event announcements.

Recommended Reading

• A Rising Tide
• Ship to Shore

Prince Edward Island

PEI Shellfish Festival

All-you-can-eat oysters, live music, huge lobster suppers and intense chef’s culinary competitions. This rollicking East Coast culinary festival is one-of-a-kind!

Inn at Bay Fortune Fireworks Feast

Feast indeed! This East Coast culinary extravaganza spans five hours, begins in the garden, includes a lengthy happy hour with grazing canape stations before seating you at long tables for an onslaught of local, seasonal food. I’ve been in spring, when lobster is caught right off the dock, and in fall, when everything in the garden is peak. I can’t recommend either experience enough!

Recommended Reading

• Canada’s Food Island
• Farm, Fire & Feast: Recipes from the Inn at Bay Fortune

Nova Scotia

Devour: The Food Film Fest

Devour is Nova Scotia’s unparalleled food and film festival hosted in the most adorable small town of Wolfville. Get yourself there! Do the workshops. Attend the chef dinners. Ride the Bubbles Bus. Go on a foraging adventure. Make lifelong memories.

Nova Scotia Chowder Trail

I’ve shared the best places to eat in Nova Scotia, but if you can’t narrow it down, let the famous Chowder Trail be your guide. Our seafood is unparalleled; dig into our oysters, Digby scallops, fresh lobster and fried fish.

Recommended Reading

• Bite House: Cooking on Cape Breton Island
• A Taste of the Maritimes
• Pantry and Palate

Newfoundland and Labrador

Mallard Cottage Brunch

One of Canada’s 100 Best restaurants, Mallard Cottage is a real gem in the heart of Quidi Vidi Village, a historic fishing community in St. John’s, NL.

I’ve said it before and I stand by my word: this is the best brunch in the country, and not just because they offer a laden cake table. I have the full menu framed in my house from my last visit: salt cod fishcakes were a highlight.

Forage for wild berries

This mostly involves renting a car and getting lost in the wilds of Newfoundland. PS. Pack snacks. Here’s the full story with many more photos.

Roots, Rants, Roars

Next up on my culinary travel bucket list. I’ve had many friends attend and they return with the best stories from this unique celebration of food, culture, land and sea on The Rock.

Recommended Reading

• Food, Culture, Place: Stories, Traditions and Recipes of Newfoundland
• Wildness: An Ode to Newfoundland and Labrador

NWT and Nunavut

The only two territories I have not yet visited, but they are on my bucket list. Please share your recommendations in the comments. My goal is the NWT Culinary Festival; it looks epic!

Recommended Reading on Canadian Cuisine

Thanks for making it this far, friends.

• FEAST: Recipes and Stories from a Canadian Road Trip
• Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present
• Chop Suey Nation
• True North

Original article: Unique Canadian Culinary Experiences

This is no ordinary banana bread. This is the loaf that has converted banana haters and won over those indifferent to sweet breads. All true stories!

Inspired by a vintage recipe at one of Montreal’s oldest hotels, I’ve been baking up my own variation for over two decades. This best banana bread is practically a heirloom recipe by now – and one that I am delighted to finally share with you.

The Best Banana Bread is a Do-Ahead

Let’s face it, most home baking is best enjoyed straight out of the oven. A tender scone, a fluffy cinnamon roll, tray of cheesy dinner buns….all should be consumed while the steam is still rising.

Equally enjoyable, but less glamourous, are the humble ‘counter bakes’: treats that improve over time as their complex flavours deepen and crumb tenderizes. These valuable recipes are real keepers; stored in the repertoire for when you don’t have time to bake, yet still crave a mouth-watering teatime treat.

This best banana bread is one such recipe. It can last up to five days on the counter, and only gets better with time.

Bake this loaf to have around for a quick after school snack or road trip breakfast. Drop off a batch for a friend who needs a hug in cake form. Make this banana bread when you bake before a storm. You can thank me later.

Banana Bread Origins: Montreal’s Beaver Club

Is there a more Canadian name than The Beaver Club? This Montreal institution was the oldest gastronomic club in Canada before it closed in 2014. Curiously, today’s best banana bread recipe originated from this famous Fairmont kitchen.

It was located in the gorgeous and historic Queen Elizabeth Hotel, famous for its “John Lennon Suite” where John and Yoko chose to have their Bed-in for peace in 1969. Through the years, The Beaver Club earned countless prestigious distinctions.

I was fortunate enough to dine there in 2007 and fondly remember classic old school dining traditions such as the cheese cart, the roving Caesar salad station, the dessert wagon, and the Chateaubriand chariot.

Astonishingly, the standout bite from my meal nearly two decades ago, was the banana bread from the bread basket. Dark in colour and deeply flavourful, it had an incredibly tender crumb and was memorable in every way.

Luckily the Montreal Gazette published the recipe shortly after I dined at the Beaver Club. I snipped that newspaper clipping and never looked at another banana bread recipe again. Why would I? This one delivers on every level: flavour, texture, ease and reliability.

Tips for the Best Banana Bread

Why yes, you do need another banana bread recipe. You’ve never had a banana bread like this one! Here are the secrets that make it so unique.

Use Very Ripe Bananas

Even better? Ripe bananas that have been frozen and then thawed. Yes, they get slimy and nasty, but this is the secret to a deep banana flavour. The photo below illustrates my point. Yellow bananas? No way. Brown, spotty, previously frozen bananas? Yes please!

Weigh the Ingredients

For that perfect balance of dry to wet ingredients, weigh your bananas (250g), flour (225g) and sugar (225g). Precision makes all the difference. Here’s the scale that I use in the Simple Bites kitchen.

A Long, Slow Bake

Yes, this bread really does bake for two and a half hours at a low temperature. Trust me on this one, this lengthy bake time is essential for deep banana flavour and a tender crumb that isn’t gloopy in the center.

Secrets to Savouring this Banana Bread

Keep It Classic

This banana bread delivers a humble, yet elevated slice of perfection. Follow the recipe as is and you won’t be disappointed.

This is not the recipe to jazz up with add-ins or toppings. Leave out your chopped nuts, chocolate chips or coconut; make these Monster Cookies if you’re craving a fully loaded treat.

Don’t Eat it Warm

Trust me on this one. For this particular banana bread variation, it’s best to let it cool completely before slicing and enjoying.

Best Enjoyed on Day 2 or 3

This banana bread recipe improves with age. An ideal bake, in my opinion! Perfect to have on hand for lunchbox snacks, summer picnics or teatime when a friend drops by. The flavours of this banana bread deepen and become more delicious with time.

More recipes that improve with age and make delicious counter cakes:

• Chocolate Beet Snack Cake
• Apple Cider Gingerbread Bundt
• Fudgy Chocolate Two Bite Brownies

Recipe: Best Banana Bread

Inspired by a Montreal institution, my hope is that this vintage recipe is preserved for future generations. I know my kids will be keeping it in the family.

Print

Best Banana Bread

Course Bakery

Cuisine American

Keyword Baking

Essential Ingredient Banana

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

cooling 2 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 1 loaf

Ingredients

• 3 medium very ripe bananas 250g or 1 cup mashed
• 1 cup granulated sugar plus 2 Tablespoons
• 3 1/3 teaspoons baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup sunflower oil or vegetable
• 1 3/4 cups all-purpose flour spooned and leveled, or 225g
• 1/2 cup buttermilk room temperature

Instructions

• Preheat the oven to 275℉ and place the baking rack in the middle position. Oil a standard loaf pan and line with parchment paper. It's okay if it extends over the sides a bit.
• Measure out all the ingredients before you begin. For best results, weigh out the flour (225g) and sugar (225g).

  Peel and mash the bananas, then weigh them. You should have 250g of mash. If you don't have a scale, aim for 1 cup mashed banana.
• In a blender combine mashed banana, sugar, baking soda and salt. Blend for 1 minute until creamy and light. Pour into a medium mixing bowl.
• Crack eggs into a small side bowl. Check for shells, then add vanilla and beat light with a fork. Add eggs to banana mixture and beat to incorporate with a sturdy whisk. Add the oil and whisk well.
• Tip in half the flour and half the buttermilk. Mix gently to combine. Repeat with remaining flour and buttermilk. Whisk to thouroughly combine. There should be no lumps and no streaks of flour.
• Pour the banana bread batter into the prepared pan. Place on the middle rack of the oven. Bake for 2 and a half hours (2h 30 min). Avoid opening the oven during the baking time.
• Remove banana bread from oven and place on a cooling rack. Cool for 10 minutes in the pan, then loosen the sides and remove from pan. Cool completely before slicing.
• Store banana bread at room temperature in an airtight container or resealable bag for up to 5 days. Do not refrigerate. Bread is best enjoyed the day after baking.

Notes

Use only very ripe bananas for this recipe.

Do not shortcut the baking time.

Loaf is best enjoyed the day after baking, or at least 4 hours after baking.

Love banana recipes? Try my Banana Layer Cake with Caramelized Coconut Sugar Frosting for your next celebration cake.

Original article: Best Banana Bread Recipe

Signs of spring are all around my one acre homestead, despite a light dusting of snow falling over the lake this morning. The chives are bursting forth, snowdrops have shyly bloomed, and pussywillows sway in the breeze.

Eggs are synonymous with Spring, not just because of Easter eggs, but this is the season when hens begin to lay anew after a time of slower or dormant egg production. Spring is also when chicks arrive on the homestead, signaling new life and a fresh start to the year.

With egg priced rising, we home cooks want to use up any leftover whites and keep waste to a minimum. I use egg yolks for custards, creme Anglaise, citrus curd, cakes, and a lot of baked desserts like creme brulé and flan. I always have whites to use up. Enter: Meringue!

What is Meringue?

Meringue is simply egg whites, separated from the yolks, and beaten with various amounts of sugar to stiff peaks.

Various flavourings and/or stabilizers are added and then the meringue is ready to be piped, scooped or sculpted into desserts. It is a wonderfully versatile ingredient.

In this post we’re talking about classic meringue with egg whites from whole eggs, not a carton of egg whites. However, Aqua faba – whipping the liquid from a can of chickpeas – is a recent revelation, thanks to the zero waste movement and vegan baking.

We won’t be covering aqua faba today, but it’s worth investigating if you’re curious about egg substitutes. (I love the cookbook Plantcakes, which offers ALL vegan (thus egg-free) recipes.

Tips for Successful Meringue

Number 1 Tip: Choose a dry day! No rain, no fog, low humidity. Yes, this makes a big difference, both in the height and airiness of the meringue, and in the holding of the finishes product. A pavlova sitting in a humid kitchen will lose its crisp texture.

The Prep

• Separate eggs when cold. The yolks are firmer and it’s easier to get a perfect separation.
• Separate whites into a clean bowl, with no grease.
• Make sure there is NO traces of egg yolk. If there is, start over, keeping the egg for a frittata.
• Bring egg whites to room temp before whipping.

The Whip

• Start slow.
• Add sugar gradually.
• Keep mixer on medium low.
• Whip to firm peaks.

The Stabilizer

I prefer a mix of acid and cream of tartar. However, I will use whatever I have on hand in the pantry.

• An acid like lemon juice or vinegar will stabilize the meringue. Peaks stay perky!
• Cornstarch will help avoid shrinking or leaking during baking.
• Cream of tartar helps to add volume, and also yields a crispy shell.

Mini Meringue Recipes

Here’s how I’m getting creative with meringue in the Simple Bites kitchen. You’ll find plenty of inspiration for desserts in the recipes below.

Meringue Kisses

Sometimes you want bite-size meringues for topping an ice cream cake or adding to a sweet tray at a fancy tea party. Make Steps 1-3 of Mini Pavlovas. Transfer the meringue into a piping bag with a star tip and pipe kisses onto a parchment lined baking sheet. Bake as directed.

Tiny meringue kisses are also featured in my Eton Mess-Topped Cranberry Curd Tart, a wintertime showstopper dessert.

Mini Meringue Nests

These are a bite-size version of Mini Pavlovas made similarly to the kisses above. They make an adorable one-bite dessert that’s fun for tea parties and baby showers. Fill them with a spoonful of whipped cream and top with a fresh berry.

Meringue Cookies

These Small-Batch Chocolate Swirled Meringue Cookies are one of my most popular sweets, both at home and on this blog! They are fast to whip up, endlessly versatile and loved by all. If you need a gluten-free, dairy-free dessert – make these cookies.

Meringue cookies freeze very well. Over the winter holidays I like to keep some on hand to make my festive Cranberry Orange Eton Mess dessert cups. Watch me make them in this Instagram reel.

Easter Themed Meringue Cookies

A fun variation on the chocolate swirled meringue cookies , this version folds in chopped chocolate mini eggs for an Easter treat. You can use most any chopped chocolate; I like to also include a handful of chopped pistachios or toasted coconut for some extra crunch.

Mini Citrus Pavlovas

These work with any fresh fruit on top. Follow directions for Mini Citrus Pavlovas and garnish with your favourite fruit such as sliced strawberries, cherries or a homemade compote like Blueberry Lavender Preserves.

Make them gluten free AND dairy free by using whipped coconut cream or a coconut whipped topping in place of the whipped cream.

Meringue Nests

Here’s another springtime dessert that’s especially popular with the little ones. Make mini pavlovas as directed, then fill with soft whipped cream swirled with raspberry or strawberry jam. Finish with chopped dark chocolate and a few Easter candies, if you like.

Which brings us to….

Pavlova: The Ultimate Meringue Dessert

The ultimate showstopper of meringue desserts, the pavlova wins over hearts and minds and tummies whenever it is served.

It’s appropriate for any time of year – chocolate for Christmas, rhubarb for Easter – and endlessly customizable. Sculpt or pipe it into wreaths or hearts; it’s always a beautiful dessert.

Pictured above: Ever the edible canvas, this deconstructed pavlova is made with meringue ribbons, soft whipped cream, golden raspberries and a berry coulis. Watch me create it in this Reel.

The Classic Pavlova

A standard 9-inch pavlova is perfect for a dinner party dessert. I make this Berries & Cream Pavlova often, changing out the fruits for whatever is in season. If no fresh fruit is available, I love Roasted Cherries and their juices as a topping.

The Slab Pavlova

Sometime you just need a slab pavlova for a crowd and this recipe is perfect for serving 8 to 12 people. Get my base recipe for a sheet pan slab pavlova for a crowd, with do-ahead instructions and suggested fruit toppings.

I bake these all summer long; watch me assemble one on the beach in this Instagram Reel!

Here’s a late summer variation on the slab pavlova with local cherries, lavender honey-poached apricots and greenhouse grown local figs. Find more details when you Cook a Greek Summer Feast.

I hope you’re inspired to beat some egg whites with sugar this summer and create a meringue dessert of your own.

It really is a blank canvas for playing in the kitchen and a great way to showcase seasonal fruits, like these incredible golden raspberries pictured above.

Happy Baking!

Original article: Meringue 101. With Recipes!

If you love to armchair travel or you’re curious about traveling in Atlantic Canada, then this post is for you.

Why? Because guides and forums will give you tips like how to best navigate Nova Scotia’s 13,000km of coastline, for example, but THIS is the insider’s guide of weird and wonderful things you should really know before your trip.

The Canadian Maritimes is known for many things – seafood, beaches, idyllic fishing villages – but it’s tad quirky too! Just ask anyone who has ordered pizza in Pictou (yep, their sauce is brown) or mid-range sushi just about anywhere (it’s made with cream cheese. Don’t ask me why.)

See? there’s no warning for these, ahem, specialities.

In this post I’ll cover Getting Around, Food and Drink, and Lifestyle as I share what to expect when traveling in Atlantic Canada.

Photo by Adam Hill

What to Expect when Traveling in Atlantic Canada

Visiting Nova Scotia or any coastal part of the Atlantic provinces is one of the best Canadian travel options if you’re looking to avoid the crowds and enjoy a leisurely vacation.

Things work a little differently here than the rest of the country/continent: the pace is slower and the people friendlier. You won’t find the attitude, arrogance or aggressive energy of other provinces (I’m thinking of three in particular but not naming names).

We brake for ocean views, stop for farmer’s markets and plan road trips around a Chowder Trail (seriously!). We take leaf peeping seriously, especially when it’s fall in Cape Breton. And family camping in Nova Scotia is sacred for creating those everlasting summertime memories.

This laid-back approach does come with a few drawbacks. I’ll address the main ones in this post.

Photo by Tim Chin

Getting Around

Book EARLY

Book everything you can in advance: car rentals, excursions, accommodations, camp sites. And I mean 6-12 months in advance. These smaller provinces just don’t have the capacity for zillions of tourists and everything books up fast. At least you’ll still (mostly) have the beaches to yourself.

Three Bars? More like SOS

Cell service is spotty absolutely all over the Maritimes. Going through a valley? Zero bars. On a remote country road? No luck. Download the map to your destination and have a general sense of your route.

A positive? There’s never much delay for construction on the roads (especially compared to other provinces like Quebec).

Photo by Tim Chin

Get the cancellation insurance.

Wild weather can and will affect travel plans. Ferries can be canceled and flights grounded, especially in fall, which is our hurricane season. On the flip side, we hardly have any wildfire smoke. See, there’s always a silver lining.

Expect to Fall in Love

Disclaimer: I’m putting this early in the post because you will certainly start looking up homes for sale in the Maritimes once you have visited. Expect to have a serious talk with your significant other about life choices. (I’m serious!). Here’s a glimpse of our story: From Homestead to Seashore.

Photo by Tim Chin

Don’t trust Google. Call ahead

If a business owner feels like playing hooky and going fishing or surfing – they will absolutely do so. I’ve arrived to find a sign on the door saying ‘Closed’ when everything else indicated they should be open. Womp womp.

Keep some snacks and water in the car for when this happens (TP and hand sanitizer too). In fact, it’s often more practical to pack the Best Picnic Foods, and don’t leave things up to fate. I love my soft, collapsible cooler bag for these meals on the go. 

Photo by Tim Chin

Food and Drink

Want my picks for good eats? I got you! Where to eat out in Nova Scotia should get you started.

Arrive Early for Options

In peak season in rural areas, places can sell out of food early. That’s cafes, restaurants, canteens, and food trucks. Then they close. Then you’re screwed because there’s nothing for miles around.

On the flip side, line ups are almost non-existent. As mentioned above, have a few items around for a picnic on the beach.

Don’t Expect Many Special Diet Options

Vegans, health nuts and granola moms – don’t expect to find your sprout spring rolls, and nettle shots in rural Atlantic Canada. There just isn’t the demand for it like there is on the West Coast. We can muster green smoothies, that’s about it.

The restaurants in Halifax will have plenty of options for special diets. But I suggest you embrace our garlic fingers, lobster rolls and lavish seafood boils. You only live once!

Photo by Tim Chin

Expect the Best Farmers’ Markets in the Country

In fact, plan your day around it. I’ve been to outdoor markets from coast to coast to coast from the Yukon to Victoria to Newfoundland, and the Maritime markets are the best.

Here are my favourite three in Nova Scotia. As always, go early for the best selection of handmade goods. Bring cash, reusable bags and/or a cooler bag.

• Annapolis Royal Farmers & Traders Market
• Halifax Brewery Market
• Wolfville Farmers’ Market

Expect Establishments to close Sunday and Monday

You may get lucky here and there, but don’t expect much to be open on Sundays. Maritimers value their family time – and downtime – and very few establishments will open their doors on this day of rest.

It used to drive me crazy; now I love it. Sunday is our day to fire up the barbecue and host friends by the lake.

In rural areas, Mondays, Tuesdays, and even Wednesdays, can be iffy too. As advised above, call ahead if you’re not sure a place is open.

Carry Cash for Roadside Stands

Roadside stands in rural Nova Scotia are my favourite! You can buy honey, eggs, strawberries, veggies, CAKE, and so much more. Carry cash and expect the honesty system.

What to Expect: Maritime Lifestyle

Expect Everyone to Talk to You

People are friendly. You’ll be chatted up in the line-up for lobster rolls, across the booth at the diner, from behind the cash at the general store. Yeah, we’re friendly. Try reciprocating; you might like it.

On trails or beaches: prepare to be greeted. If you walk with headphones, prepare to be startled.

Terms of Endearment

Expect to be addressed at least once as “Sweetheart”, “Darlin’ ” or another term of endearment. It’s just how people are and it’s not meant to be belittling. It’s usually sweet little elderly ladies at the cash register; extremely harmless.

Photo by Tim Chin

Expect a S-L-O-W Pace of Life

Don’t fight it; you’ll just get frustrated. Instead, exhale and remind yourself that you’re on vacation. 

In fact, if you’re road tripping, may I suggest that you don’t rush from A to B. Always take the scenic route. Allow time to get lost, pull over and explore a beach, and browse a general store.

My Favourite 3 General Stores in Nova Scotia:

• Rose Bay General Store
• Earltown General Store
• Chickory Blue General Store

Surprise Yourself: Do the Unexpected

Only in the Maritimes can you dine on the ocean floor, watch ballet by the sea or attend a festival in the root cellar capital of the world.

Go on the ghost tour (they are a-plenty. My favourite was in St Andrew’s By-the-Sea at the Algonquin Resort. Folks say Halifax is especially haunted, due to the Explosion and all. Come and see for yourself.

It’s time to embrace the weird and the wonderful.

Atlantic Canadians, what would you add? Share your favourite general store or farmers’ market in the comments.

Header photo by Adam Hill.

Original article: What to Expect when Traveling in Atlantic Canada

Pulses are a remarkable crop; they are drout-resisant, with many health benefits. Pulses not only boost our food security and nutrition, but they also nourish our soils and improve the environment. This is why we believe Beans is How we will shape a better food future for all.

To me, choosing Canadian beans is the most delicious way to eat locally and sustainably; just one way I help fight climate change with my fork!

Eating more pulses means eating local, eating for our heath, supporting farmers, and helping the planet out, too. Tell that to your kids when you serve up lentil tacos.

Including pulses in your diet can be be a pot of chili or bowl of soup, a plate of salad or maybe a comfort food dinner. Here’s a list of our favourite recipe featuring pulses for every meal of the day.

Introduction to Cooking Pulses

When my pantry is well stocked with Canadian beans, I can rest assured that a wholesome family meal is always within arms reach.

Whether you are stocking canned kidney beans, jars of colourful lentils or a sack of pinto beans, you never have to worry about them spoiling. Pulses are the pantry’s best friend because of their long shelf life.

Cooking professionals (me!) recommend a shelf life of around one year for dried pulses. After that, cooking time increases and the quality decreases.

Sourcing Pulses:

By pulses I mean beans, lentils, chickpeas, ect.

• Flourist ships amazing Canadian-grown dried pulses coast to coast.
• Cullen’s has canned organic pulses are 100% grown and packed in Canada; find them at most grocery store chains. Ontario folks can order through Mama Earth.
• Canadians can shop online at Well.ca for a wide variety of pulses.
• Other great brands include Clic, Yupik, Bob’s Red Mill (USA) Eden Organics (USA)

How to Cook Dried Beans

Frijoles Rancheros (Everyday Mexican Beans) is our go to method for cooking dried beans. This recipe leans toward Mexican cuisine and are delicous in everything from burritos to breakfast tacos.

I’ve done these saucy beans both in the slow cooker and the stove top. Use what works for you! And I don’t always soak the beans first.

Pulses for Breakfast

I love starting the day with a little extra fibre. Including pulses in my breakfast ensures I’ll stay filled and energized until lunch. I have a friend who adds a few spoonfuls of canned beans to her smoothies in the morning. I might try that next.

Cheesy Leek and Lentil Rolled Omelet ~ Eggs and lentils pair well together and this omelet is one of my brunch specialities! Cooking for one person? And a few tablespoons of cooked lentils to the Best Omelet Recipe.

Tender Sweet Potato Red Lentil Biscuits ~ Light and fluffy, these biscuits are deeply flavourful. A wintertime favourite and a great way to get kids to eat lentils.

Beans and Things Breakfast Tacos ~ How do you feed a crowd and keep everyone happy? Serve up a DIY breakfast taco bar. My kids could eat this once a week – and the beans are the first to go.

Lunches with Pulses

Yea you can freeze pulses! Having 1 cup portions of cooked black beans or green lentils in the freezer to grab and thaw helps me incorporate them into lunchtime meals on a daily basis.

Coconut Curry Red Lentil Soup ~ Nourishing and comforting, this soup is delicious in any season, but we love it in the dead of winter. It’s a fabulous pantry meal, freezes well, and easily adaptable to be vegan.

Mediterranean Lentil Salad with Haloumi ~ Yes you can make this extraordinary salad year round. I made a February, non-grilled version of this lentil salad recently and it was every bit as good as the summer edition. 

• Halloumi was seared in a pan
• Green onions were charred under the broiler
• I used preserved lemon – a new batch!- instead of grilled
• green lentils and brown Basmati rice made up the bulk of the salad

A superb winter lunch that keeps for days in the fridge. It’s packed with fibre and protein too!

Simple Lentil, Kale and Pumpkin Soup ~ A pantry soup that’s hearty and rustic, this recipe comes together in under an hour. Make use of those winter squash right now!

BLT – Bacon, Lentil and Tomato Salad ~ A heart salad that includes loads of chopped parsley, a pungent mustard dressing and crispy fried chickpeas. Oh, and a fried egg if you like, because, well, bacon and eggs.

Antipasto Pasta Salad with White Beans ~ Sure this is a picnic staple, but you can make it a year round dish by using roasted vegetables in place of the grilled. Roasted peppers, sweet potato and onion? Yes please! White cannellini beans are the highlight here, adding protein and fibre to the salad.

Main Dishes with Pulses

This is where beans, lentils and chickpeas really shine. Stirred into a curry, layered in a lasagne, simmered with spiced and squash. Pick a few recipe to add to your meal plan this week.

Spiced Lentils with Squash and Chicken ~ If you haven’t tried this new-ish recipe, I urge you to add it to the meal plan while winter squash is still prevalent! It’s a hearty, one-pot meal that perfect for weeknight dinner.

The flavours of the Turkish-style spiced lentils, bolstered with seasonal greens, will wow you. Zero waste. One pan. Comfort food. Seasonal ingredients. And ready in under an hour. There’s a lot to love about this recipe.

Spiced Taco Beef with Beans and Quinoa ~ I currently have three teens in my house (yep all the kids have grown up!) and let me tell you, Taco Tuesday is very popular. My simple and easily customizable recipe for stretching spiced taco beef is how I keep tacos on regular rotation without going over budget.

One Pot Beef and Lentil Bolognaise ~ An old comfort food favourite – now newly shared with you! In this recipe, lentils take on the flavours of the parmesan rind, Mediterranean herbs and tomatoes, and meld into a comforting Bolognaise. It’s our favourite sauce for twirling into spaghetti when we need the comfort of pasta.

Vegetarian Red Lentil Lasagne ~ Pure plant based comfort food. This dish freezes extremely well so make a double batch.

Simple Butter Chicken with Chickpeas ~ Chickpeas round out this chicken dinner and bring a little extra fibre.

Slow Cooker Chicken Chili ~ A true set-it-and-forget it weeknight dinner that the whole family loves, this simple slow cooker chicken chili is packed with beans! Talk about pure comfort food; just add tortilla chips.

Lentil Shepherd’s Pie with Sweet Potato Mash ~ Craving meat and potatoes? This caserole does the trick but keeps dinner vegetarian.

Sweet Potato and Black Bean Chili ~ Another vegan comfort food favourite, this chili is a very satisfying dish that is even better on the second day, after the flavours have had a chance to mingle a little.

Mexican Black Bean Burgers ~ One has to feature a veggie burger in a pulses round up! These pattys are tender and flavourful; we absoluty love them for Meatless Monday burger night.

Favourite Cookbooks for Beans and Pulses

Sometimes you need a little extra inspiration. I love browsing cookbooks, old and new, for ideas on how to incorporate beans into my diet.

• The Bean Book – Steve Sando
• The Yearlong Pantry – Erin Alderson
• Spilling the Beans – Julie Van Rosendaal
• The Blue Zones Kitchen – Dan Buettner

Share your favourite recipe for using pulses in the comments!

Original article: Beans & Lentils Recipe Round-Up