Saltscapes Good Taste - Fall 2021

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Crystany’s • Dexter Cattle Company • PEI’s COWS

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Compliments of

Gather together!

Celebrate the season with family & friends

Yogurt 101 Confused by the choices?

Here’s help

Creativity out of COVID Local products developed during the lockdowns

For the For the Mediterranean Mediterranean Fan Fan This assortment brings together classic favourites including This assortment brings together Compliments meatballs, classic favourites including hummus, and more!

Compliments meatballs, Findhummus, Compliments product and more! details inside.

Back-to-school lunch solutions For more back-to-school

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Crystany’s • Dexter Cattle Company • PEI’s COWS

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STEVE SMITH/VISIONFIRE

Creativity out of COVID Local products developed during the lockdowns

Crystany’s Brasserie

New Atlantic Canadian products to look for

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With more than 32 flavours of ice cream, chocolates, cheese, butter and more, PEI’s COWS is a moooving success

by Alain Bossé

by Alain Bossé

Yogurt aisle confusion Don’t know the difference between Greek and regular yogurt?

We have answers

by Maureen Tilley, PDt.

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SUBMITTED

Cownadian maple, anyone?

STEVE SMITH/VISIONFIRE STUDIOS

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Dining out, stress- and gluten-free

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Confused by the choices?

Here’s help

Creativity out of COVID chaos

by Johanne and Alain Bossé

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Yogurt 101

Gathering for the holidays

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Celebrate the season with family & friends

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by Johanne and Alain Bossé

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Gather together!

Contents Beyond the turkey and plum pudding, a variety of flavours and cultures

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Fall/Winter 2021

Bigger is…not better A farm family in PEI is sustainably raising compact, friendly beef cattle

Good Taste is a special insert in Saltscapes magazine, published by Metro Guide Publishing, 2882 Gottingen Street, Halifax, NS B3K 3E2. Tel: 902- 464-7258, Sales Toll Free: 1-877-311-5877 Contents copyright 2020/2021. No part of this publication may be reproduced without prior written consent of the publisher. PRINTED IN CANADA.

LAUREN POWER

by Andy Walker

On our cover: Oysters for your holiday gatherings. Photo by Steve Smith/VisionFire

DOWNHOME RECIPES

Holidays don't necessarily have to mean turkey and plum pudding. Here, Alain and Johanne have created some delicious dishes for your holiday celebrations.

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DOWNHOME RECIPES

Gathering for the holidays Beyond the turkey and plum pudding, a variety of flavours and cultures Story by Johanne and Alain Bossé Photography by Steve Smith/VisionFire

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he world is diverse, everchanging, noisy and chaotic, and regardless in which of the four corners one resides we all, no matter the cultural, religious or political difference, instinctually either escape or celebrate that reality in the same way; we gather.

The word gather is defined as follows “to bring together and take in from scattered sources” and I particularly love that. This great big world has grown considerably smaller and we have become scattered; counties, countries and continents separate families; and how we gather is a reflection of our times. Family dinners, meetings, weddings and even funerals are held and shared online and bring the far-flung back home as if they were here all along.

Regardless of our backgrounds, we celebrate all of life’s milestones in a similar fashion: we gather over food. We observe birth, death and each noteworthy occasion in between with food. I believe that it is in part because we show our love for others through our hands: our hands comfort, our hands caress, and our hands cook. The love that we feel in our heart flows through our fingers—for what other reason can you feel the heart’s pulse in your fingertips?

Author Laurie Colwin, whose food columns were featured in the New York Times and Gourmet magazine, summed it up so beautifully when she said, “The

table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: even the simplest food is a gift.”

A few years ago, when a Syrian family moved into our area they wanted to show gratitude for the welcome that they received. They had few worldly possessions to share, and while expressions translate no matter the background, words do not, so they gave the gift of food.

The past two years have led us all to experience things that we never thought possible, outside of a dimly lit movie theatre. We lost so much, but as a collective group, the very worst was our inability to gather—what was once taken for granted had become impossible.

And yet…while we couldn’t be together physically, there was never a shortage of stories about neighbours sharing with

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neighbours and strangers sharing with strangers—and what they were sharing was food. We cooked more, we baked more, and we shared more.

Now, as we begin to see a new normalcy come to light, we are slowly beginning our ritual of gatherings; the groups may be smaller, but I think that the gratitude may be larger.

In North America we gather to celebrate many different holidays; we look forward to sweetly glazed hams and plump, juicy turkeys; everyone has a favourite savoury or sweet dish that transports them back to their family kitchen. The only other thing that is as powerful as food for bringing back a flood of fond memories may be music.

I have often wondered what a gathering table without borders might look like. If we gathered to celebrate “the festive season” as we will refer to it—because some of our guests will use different terms to describe the period in mid to late December—what might our various attendees bring?

We have invited six guests to our table, and asked three to bring sweet offerings and three to bring savoury dishes.

Our friends from Greece will be bringing along kourabiedes; a delectable type of shortbread cookie made with toasted almonds. These cookies are very traditional, made to mark the beginning of the 12 days of the holiday season.

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SALTED CHOCOLATE FLOURLESS ALMOND BUTTER COOKIES Ingredients: • 1 tbsp powdered egg replacer + 3 tbsp water • 1/2 cup brown sugar • 1 cup creamy almond butter, peanut butter or sunflower seed butter • 1 tsp vanilla extract • 1 tsp baking soda • 2/3 cup dairy-free dark chocolate chunks • Coarse sea salt for tops Instructions: 1

Preheat oven to 350°F. Line a baking sheet pan with parchment paper.

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In a mixing bowl, whisk together the powdered egg replacer and water. Let sit 5 minutes, then whisk again quickly to ensure there are no lumps.

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Add the sugar, almond butter, vanilla extract and baking soda and mix really well until combined. The dough will be thick.

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Fold in the chocolate. Use a cookie scoop or tablespoon to spoon 2 tbsp-sized balls of cookie dough onto prepared sheet pan.

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Bake in preheated oven for 10 minutes. Remove from the oven and bang the pan on the counter a few times to help flatten the cookies. Sprinkle cookies with coarse salt as desired. Let cool on the pan at least 10 minutes before attempting to remove them, as they will be soft.

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Transfer to a wire cooling rack to finish cooling completely. Store in an airtight container at room temperature for up to 4 days. Enjoy!

Assante Capital Management Ltd. (“ACM”), and Assante Financial Management Ltd. (“AFM”) are indirect, wholly-owned subsidiaries of CI Financial Corp. (“CI”). The principal business of CI is the management, marketing, distribution and administration of mutual funds, segregated funds and other fee-earning investment products for Canadian investors through its wholly-owned subsidiary CI Investments Inc. Wealth planning services may be provided by an accredited Assante Advisor or through CI Assante Private Client, a division of CI Private Counsel LP. ACM is a member of the Investment Industry Regulatory Organization of Canada and the Canadian Investor Protection Fund. AFM is a member of the Mutual Fund Dealers Association of Canada (“MFDA”), and MFDA Investor Protection Corporation. Insurance products and services are provided through Assante Estate and Insurance Services Inc.

DOWNHOME RECIPES

The aunties from India will be sharing their delicious Rabri. This is a sweet dessert made by slowly simmering milk and skimming the cream, and flavouring with chai, and garnishing with nuts. Christmas or Bada Din in India is pretty much celebrated like we do here on December 25.

From Pakistan we will be enjoying the celebration of Bara Din, (Big Day) which takes place on December 25th in memory of Muhammad Ali Jinnah, the founder of Pakistan. The celebration runs concurrent to Christmas, when everyone hopes for a visit from Christmas Baba. In honour of the festivities, a fruit studded

cake has been brought to our table.

We will need to balance out all of this sweet with some savoury and we know that we can count on a fabulous dish coming from Italy. After all, Christmas week celebrations in Italy are known for feasting!

Christmas is the season of abbondanza or abundance, and Christmas meals can often stretch on for six or seven hours!

And while there will be a multitude of pasta dishes enjoyed elsewhere, we will be enjoying a beautiful Baked Brie with Olives Jubilee.

Thai oysters with nam jim dressing will be added to our gathering table;

although Christmas isn’t officially celebrated in Thailand, it is very much accepted by the primarily Buddhist population.

And lastly, let’s enjoy an Asian dish of crispy spring rolls.

Imagine what such a dinner would look like, a large table spread with an abundance of food, the cadence of different languages and dialects, different colours, different skin tones and different beliefs, all brought together with one commonality; simply to enjoy the pleasure of gathering.

From our home to yours, may you have a happy holiday gathering season.

Kourabiedes (Greek) Makes 24 cookies

¾ cup (175 mL) butter 1/3 cup (75 mL) icing sugar 1/3 cups (75 mL) whole almonds, roughly

chopped and toasted 1 tsp (5 mL) vanilla 2 tbsp (30 mL) ouzo 2 1/2 to 3 cups (625 mL to 750 mL)

flour, sifted 1½ tsp (7 mL) baking powder

icing sugar for dusting Preheat oven to 350°F (180°C). Place butter and icing sugar in bowl of a stand mixer and cream for 20 minutes. Add vanilla, ouzo and mix again. Remove bowl from stand mixer and fold in almonds.

Sift flour and baking powder and add gradually until you have a soft dough that is easily handled. Roll into balls, approximately 1 to 2 tbsp (15-30 mL) in size and place on a parchment-lined baking sheet. Use your finger to make a small dimple into each cookie.

Bake for 12 to 15 minutes or until cookies are just slightly starting to brown.

Remove from oven and let cool before handling. Roll cookies into icing sugar and place on a platter. Once plated, cover with another light dusting of icing sugar.

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DOWNHOME RECIPES

Rabri (India) Serves 4

2L whole milk 4 tbsp (60 mL) sugar 1 tsp (5 mL) chai masala 1/4 cup (50 mL) finely chopped pistachios 1/4 cup (50 mL) finely chopped cashews 2 tbsp (30 mL) corn starch 1 tbsp (15 mL) cold milk Pour milk into a heavy bottom pan.

In this case it is best not to use teflon or nonstick cookware; however this makes it imperative that you make this dessert when you are able to give it the attention it requires, otherwise it will scorch.

Place pot over a medium flame and heat until a film appears on top of milk.

Gently take that film to the side of the pan, bringing it up and allowing it to stay there. Continue to do this until milk has reduced by 1/4. Every 15 to 20 minutes, gently stir bottom so that the milk does not stick to the pan. If this is done too vigourously, you’ll disturb the fats that are collecting in the milk. Add sugar and chai masala. Continue to skim the top for another 20 to 30 minutes. This whole process can take up to 2 hours.

Mix 2 tbsp (30 mL) of cornstarch with 1 tbsp (15 mL) of water and gently stir into the rabri until you have a yogurt-like consistency. Pour through a strainer into a bowl and place a piece of plastic wrap on top to prevent a skin from forming.

Place into the fridge to cool. Top with sliced pistachios and cashews.

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G R A C I O U S

Creative Appliance Gallery 560 Windmill Rd. – Suite 202 Dartmouth, NS (902) 481-3313 info@creativeappliance.ca

MacArthur Appliances Inc 96 Mount Edward Rd. Charlottetown, PEI (902) 368-2200 macarthur@macarthurapp.pe.ca

Davidson Food Equipment 1245 Hanwell Rd. Fredericton, NB (506) 450-4994 ross@davidsonfoodequipment.com

Feron Kitchen Inc 110 Chain Lake Dr., Unit 31 Halifax, NS (902) 450-5144 • 1-800-565-4044 dferon@feronkitchens.com

Dave’s Appliance 1 Sandy Point Rd. Saint John, NB (506) 634-1888 sales@davesappliance.ca

Wildwood Cabinets 400 Collishaw St. Moncton, NB (506) 858-9219 info@wildwoodindustries.com

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DOWNHOME RECIPES

Pakistani Fruit Cake (Pakistan) Makes one loaf

¾ cup (175 mL) room temperature butter 1/3 cup (75 mL) brown sugar ¼ cup (50 mL) white sugar 3 eggs 1 tsp (5 mL) vanilla extract 1 tsp (5 mL) almond extract Zest of 1 lemon ¼ cup (50 mL) milk ½ cup (125 mL) plain Greek yogurt 2 cups (500 mL) flour 1 tsp (5 mL) cinnamon 1 tsp (5 mL) ginger 1 cup (250 mL) mixed fruits 1 cup (250 ml) mixed nuts (we used

pistachios, cashews, and almonds) Preheat oven to 350°F (180°C).

Place butter, brown sugar, and white sugar in the bowl of a stand mixer and mix well. Add eggs one at a time, beating just until incorporated. Add vanilla extract, almond extract, lemon zest, milk, and Greek yogurt. Mix to combine.

Sift flour, cinnamon, and ginger together, add to batter and gently mix just until combined. Remove bowl from stand mixer and fold in mixed fruits and nuts.

Butter a loaf pan and line with parchment paper. Pour in batter and smooth the top. Bake for 45 minutes or until a cake tester inserted in the centre comes out clean.

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Frittatasto-go-go Make a mini frittata to power-up the day. Just add a favourite of deli meat – like turkey breast – with cheese and veggies.

Compliments Extra Lean Thinly Sliced Cooked Turkey Breast Roast 175 g

Kabobs calling An effortless lunch, served the fun way! Alternate folds of turkey or ham with fruits, cheese, and other bites.

Compliments Extra Lean Thinly Sliced Smoked Black Forest Ham 175 g

Pizza pinwheels

This easy cheesy spin on pizza has a puff pastry base layered with pizza sauce, salami, sliced veggies, and shredded cheese.

Compliments Cheddar And Mozzarella Shredded Cheese 320 g

Discover Compliments products at

3 ways with deli meats

For more back-to-school lunch solutions, visit Compliments.ca

DOWNHOME RECIPES

Oysters with Nam Jim Sauce (Thai) Serves 2 to 4

24 fresh oysters, shucked Nam Jim Sauce 1 long Asian red chili, chopped 2 cloves garlic, chopped ½ tsp (2 mL) sugar 2 tbsp (30 g) cilantro 1/3 cup (75 mL) fish sauce 1/3 cup (75 mL) lemon juice Place all ingredients except oysters into a food processor and pulse until well-blended together. Serve as a side with oysters so that guests may serve themselves.

Olives Jubilee (Italian) Serves 4 to 6

1 medium wheel of brie ¼ cup (50 mL) chopped black olives ¼ cup (50 mL) chopped green olives ¼ cup (50 mL) chopped fresh cranberries ¼ cup (50 mL) chopped walnuts 2 tbsp (30 mL) honey Place brie on a baking sheet and place into the oven at 350°F (180°C) for 10 minutes. Remove and set on a serving plate. Combine olives, cranberries and walnuts, sprinkle over brie and drizzle with honey. Serve with crackers or baguette.

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DOWNHOME RECIPES

Pork Spring Rolls (Asian) Yield 12 rolls

Spring rolls 12

spring roll wrappers (egg roll wrappers will do) 8oz (250 g) ground pork 2 cups (500 mL) napa cabbage, shredded 2 med carrots, chopped in thin sticks 4 shiitake mushrooms, chopped; if dry, rehydrated Salt and pepper to taste 1 chili pepper, finely diced 1 tsp (5 mL) sesame oil 1 clove garlic 1 tbsp (15 mL) rice vinegar Corn starch slurry Combine and mix well 1 tbsp (15 mL) 2 tsp (10 mL)

water corn starch

Soak cabbage and carrots in cold water, drain well, pat dry.

In a large size pan add sesame oil and heat until shimmering; add ground pork and stir occasionally until fully cooked, then add cabbage, carrots, mushrooms, rice vinegar, salt and pepper and chili pepper.

Place a wrapper in front of you so that the points are at top and bottom; like a diamond. Place 2 oz of filling at bottom, roll twice, fold in each end and continue to roll. When you reach the top use corn starch slurry to “glue” the wrapper closed. Place into preheated 350°F (180°C) oil and fry until golden brown.

Drain on a paper towel-lined plate.

Serve with dipping sauce of your choice.

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AVAILABLE AT

NORTHUMBERLAMB RACK OF LAMB LAMB CUT: 2 full racks of lamb SERVINGS: 4-6

INGREDIENTS: 2 full racks of lamb 4 tbsp grainy Dijon mustard 2 sprigs fresh chopped rosemary Salt and pepper, to taste

PREPARATION: French the racks of lamb and reserve the meat for another use.

Cut the rack in 2 and criss-cross the bones.

Rub lamb lightly with grainy Dijon mustard, rosemary, salt and pepper. Place both racks on a baking sheet lined with parchment paper. Place in a pre-heated 400F oven and cook for 30 minutes or until it reaches the desired doneness.

A rich & full-bodied wine to perfectly pair with richer dishes.

GRANDPREWINES.COM

Remove from oven and let rest for 10 minutes or so. Serve.

FOR THE KILTED CHEFS’ WILD BLUEBERRY ROSEMARY BLACK PEPPERCORN SAUCE RECIPE GO TO:

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We carry all local Seafood from across the Martimes – Lobster, Crab, Shrimp, Haddock, Halibut etc. Fresh & Frozen Open daily at The Pork Shop 2578 Westville Rd, New Glasgow

1 (902) 485-4633 G R A C I O U S

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902.532.0333 WWW.FOUNDERSHOUSEDINING.COM

Creativity out of COVID chaos New Atlantic Canadian products to look for

By Johanne and Alain Bossé Photography by Steve Smith/VisionFire

T

he months since March of 2020 until now have been a period of many changes and challenges. At times it was scary, even overwhelming; many times it was simply unbelievable, but we all found ways to cope.

In fact, I think it would be very interesting if you were to approach people and ask them, “what was it that you did to get through?”

I know of people who seized the opportunity to learn to play an instrument; others decided to learn a second language. And others, like us, took the time to do things that were on their bucket list, but that they simply hadn’t had the time to do until now.

These are the people who brought creativity out of chaos. So many were on the cusp of opening new businesses or launching new products when life was thrown into a tailspin. Yet many exercised great faith and forged on ahead with their plans regardless. It’s so very rewarding to see the fruits of those labours.

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Below we’ve shared some of our favourite new products with you, all either born or launched during the pandemic. We hope you enjoy them as much as we do.

washing and flash freezing tea leaves so they remain very fresh and retain more anti-oxidants. You would need to drink five cups of regular green tea to reap the same benefits found in one cup of Millennial Tea. The tea comes in both frozen cubes (which I love) and in loose leaf and chopped. Not only are they refreshing to drink but the frozen cubes are perfect in smoothies, and we use them to make green tea-infused oatmeal. Available at Loblaw’s, Sobeys and online at millenniatea.com

Sun under the Sea Lactose Free Dairy Replacement Millennia Tea

I recently came across this product and was amazed at the innovation of it. Most of the green tea that I’ve had has been made from dried tea leaves.

Millennia Tea, started by Tracy and Rory Bell of Saint John, NB, is made by

Three friends with a penchant for healthy living, a wealth of knowledge, and a desire to make a change came together and formed Sun under the Sea Lactose Free Dairy Replacement, a powdered milk and soy alternative that is a cup above the rest. What sets it apart is the addition of marine collagen harvested in the waters

of NS, along with 70 per cent MCT oil powder.

Collagen is important for healthy joints and bones, calming the central nervous system and improving memory.

Add two scoops of powder to tea or coffee or add to soups, sauces and smoothies.

Located in Mahone Bay, NS, the product can be found at various retailers around NS and NB or at sununderthesea.com

Kilted Chef Trio

Like many other people during lockdown, The Kilted Chef found himself with copious amounts of spare time. He’s not used to having that luxury, and he was not able to just let the time pass idly by.

Creating a product line had always been in the back of his mind but time was the missing ingredient; with that lack removed, he set about creating. He teamed up with friends Paula Lentz, a fellow chef and artist extraordinaire who help created the labels, and Mike Meade, a graphic designer, to lay out the artwork.

The first product in the lineup with an Acadian Cajun Seasoning called Hot under the Kilt. Inspired by the spice blends of Louisiana, Alain brought an Acadian/Maritime twist to the seasoning with a bit of maple sugar.

Secondly came the Bada** Burger Booster. This seasoning blend is the answer for anyone who has a limited spice cabinet, is unsure of which spices to mix together or is a novice cook looking to achieve experienced results. This one-bottle-wonder will boost burgers, meatloaf, is great on steaks, and has been tossed into the occasional salad.

Last but never least is the most recent offering, Some Like It Hot mustard. This European deli style mustard elevates sandwiches, brings the perfect zing to salad dressing and does double duty as an amazing rub.

All products are available at various retailers across Atlantic Canada or at thekiltedchef.ca under the “Shop the Chef” tab.

other natural and nutritional ingredients, this sauce/gravy like substance is heaven for dogs. The added nutritional benefit and the flavour boost that it brings to dry kibble cannot be found anywhere else.

Made and manufactured on PEI, Kibble Drizzle offers extra nutrition and encourages picky dogs to eat. It is available at various retail outlets and online at chowtimepetfoods.com.

Kibble Drizzle

The newest member of the Bossé household, Figgy, gives this product four enthusiastic paws up!

In 2018 Andrew Weeks was sitting down to enjoy Thanksgiving dinner with his family. He noticed while ladling gravy onto his plate, that his dog was watching him with longing. It struck him at that time that he would like to be able to give his beloved pet the same delicious dining experience.

Three years later, copious amounts of research and consultations with veterinarians all accumulated into a product called Kibble Drizzle. Made from fresh turkey breast, carrots, green peas, salmon, ground flaxseed, beef liver and

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Libra non-alcoholic beer

Upstreet Craft Brewing of Charlottetown, PEI, saw a niche in the market for a light, refreshing yet non-alcoholic beer for those times when you need to be both sociable and responsible. After two years of research and development, Libra’s North Cape Pale Ale and Libra’s Hazy IPA were born. Light pale ales with crisp flavors and refreshing tropical aromas, Libra really does leave you with the satisfying feeling of having just enjoyed a really great craft beer. Available at drinklibra.ca.

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7644 2021_09_02 sj GC_GoodTaste_Ad copy.pdf

TM

Building opportunities for Atlantic Canada’s food and beverage sector.

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SEASON’S GREETINGS

FRO M

Spreads that celebrate local fruit, field grown vegetables & fresh spring water.

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OUR

ndwich rti Sa a v a Cows dH l oping y an and Gal e l k l Je y Tur ugula epper P r y r er hA wit Cranb

SHOP & FIND MORE RECIPES AT gallopingcows.com AVAILABLE IN SOBEYS, LOBLAWS & PETE’S FROOTIQUE

Fresh Potatoes

T: 506-473-2620 E: info@gampotatoes.com gampotatoes.com GAM potatoes gam_farms 990, chemin de l’Eglise, Saint-Andre, New-Brunswick, Canada, E3Y 2X9

BUYING LOCAL HAS NEVER MATTERED MORE MADE WITH FRESH PEI MILK.

ALIVE Kombucha

ALIVE Kombucha has it all: fabulous flavours, amazing taste and a really cool back story. Located in Moncton, NB, Alive is produced in a net-zero facility.

The brewery is completely powered by roof mounted solar panels.

Maybe we should back it up a bit in case you don’t know what kombucha is; the beverage has been around for centuries and is a fermented tea chock full of probiotics that do wonders for your gut flora. The taste can take a bit of getting used to but once you do it becomes addictive.

If you’re new to the world of “booch” then ALIVE is a perfect brew to start with. Its flavours are bold and the vinegar effect that can happen with some kombucha is practically non-existent.

The fizz is refreshing and the whole package is perfectly thirst quenching.

Available in retail stores around Atlantic Canada and at your favourite restaurants. drinkalive.ca

MadQ BBQ Sauce

Christian Landry of Dieppe, NB was a sound and lights kind of guy, co-owner of Sono Clefs in Edmundston, NB. Like so many other arts and culture workers,

Among the most popular new products developed locally are Chapel Cove’s Hot Chocolate Bombs, perfect for the cooler months.

Christian found himself with too much time on his hands during the pandemic.

Noticing that people were beginning to cook more at home, Christian decided to follow his other passion of culinary and created a BBQ sauce called MadQ. What makes MadQ stand out are its collaborations with NB microbreweries such as Four Rivers, Picaroons, Brasseux d’la Cote and Cavok, to name a few. Each flavour is as unique as the brew that went into its making. Available online at madQ.ca

Island Folk Cider

Island Folk Cider is located in Sydney, NS and their bold bright flavours are only matched by the vibrant colours and art on their cans. They currently have three offerings available.

Rebel Rose (Johanne declared it THE drink of summer 2021) is a delightful blend of apple and cranberries and is a perfect marriage of fruit and tart.

The crisp-tasting Good Company is all about apples, perfectly refreshing.

Easy Beezy is a blend of apples and honey that is sourced from beautiful Isle G R A C I O U S

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Madame. Island Folk Ciders are available at various NSLC locations, at the Island Folk location in Sydney, and online at islandfolkcider.ca

Chapel Cove Hot Chocolate Bombs

One of the biggest pandemic crazes has to be hot chocolate bombs!

People could not get enough of these chocolate shells filled with hot chocolate powder, marshmallows and other goodies. You simply add a bomb to a mug, pour in hot milk and voilá: hot chocolate! These things were harder to get than Tickle Me Elmo back in its heyday. Allan Keefe of Chapel Cove Chocolates was on the front lines of this craze and knew first-hand the lengths that people were willing to go through to get them.

We were a little late to the party, but once we finally tried them we were hooked too. Will they be as popular this winter? We’re predicting a solid milk chocolate yes. Available at Chapel Cove Chocolates on Little Harbour Rd (close to Melmerby Beach in Pictou Co.) or online at chaplecovechocolate.ca

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ATLANTIC CANADIAN FAVOURITE

Cownadian maple, anyone?

With more than 30 flavours of ice cream, chocolates, cheese, butter and more, PEI’s COWS is a moooving success

By Alain Bossé

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little air: just enough to prevent the ice cream from freezing into a solid block of ice! The result is a creamy, high-density product that melts slowly in your mouth, allowing you to truly savour the delightful taste.

COWS use the finest ingredients available and only Prince Edward Island milk to make their ice cream. All their ice creams contain fresh cream and eggs, and sugar. As they introduce each new flavour, they carefully select only the

SUBMITTED

C

OWS began to make ice cream in 1983 in Cavendish with an oldfashioned recipe that originated in Prince Edward Island. In fact, the secret COWS’ recipe dates back to the time of Lucy Maud Montgomery’s fabled story Anne of Green Gables and contains the same all-natural ingredients that were enjoyed by children during that era.

In a very short time, the demand for COWS ice cream and products increased dramatically, and COWS quickly became a Prince Edward Island symbol as identifiable as Anne herself.

The popularity of COWS ice cream has led to tremendous growth but despite the demand COWS has not strayed from using its traditional methods and old fashioned ingredients. Currently, they produce more than flavours of ice cream and continue to serve their frozen delights in house-made waffle cones at their retail locations.

As much as we love COWS ice cream the first thing we go for when visiting a COWS location is their chocolate covered potato chips. They are the absolutely ideal blend of sweet meets salty and are also the perfect marriage of Island potatoes with Anne of Green Gables chocolate.

Ice cream from an old-fashioned Prince Edward Island family recipe has been combined with the clothing and fun products to become the COWS store of today. While clothing sales now represent a major component of the business, it is their super premium ice cream that continues to drive the store’s success and keeps customers coming back for more.

Wondering what it is that makes COWS ice cream so good? It is super premium, because they use cream with a very high butterfat content of approximately 16 per cent. The ice cream is mixed slowly so that it contains very

finest ingredients available. For instance, strawberry ice cream is made with fresh Prince Edward Island berries, chocolate ice cream is made with the finest cocoa imported from Holland, and vanilla ice cream is made with pure natural vanilla.

All the recipes are mixed by hand by expert ice cream makers, and many of the chocolate additions are created right next door by sister company, Anne of Green Gables Chocolates. They prepare chocolate pieces and buttery caramel for COWS most popular ice cream, Wowie Cowie, and the crunchy toffee pieces that appear in so many of their flavours.

Many flavour ideas come directly from their customers. Once a new flavour makes the cut, it’s important to come up with a fun name for it, which

is something consumers have come to expect. Many have, not surprisingly, cowpun-based names such as Cownadian Maple, Moo York Cheesecake, Royal Cownadian Mint, and Orange Cowsicle.

In 1985, COWS introduced a fun assortment of clothing for its staff to wear. A great deal of attention was drawn to these clothing items by the ice cream customers; not only did the customers want to buy ice cream, but they wanted to buy the staff clothing as well. Responding to this interest, COWS introduced a line of T-shirts and sweatshirts, which featured the colourful images of outstanding designers. The images became extremely popular and further products (caps, mugs, towels, sleepwear, etc.) were added to the COWS retail mix.

COWS clothing and images have been seen around the world!

COWS began making cheddar cheese in 2006. The first cheese was Avonlea Clothbound Cheddar, an English style clothbound cheddar that is aged for 18 months in a special aging cave. Today, the COWS Creamery produces six types of cheddar (including 1-, 2- and 3-year-old styles), and three types of butter. These are super premium butters, made using milk with 84 per cent butterfat content, where most butters have 80 per cent butterfat. These products are available in sea salted, unsalted or as cultured butter.

All COWS creamery products are sold across Canada. Recently a new initiative was launched; COWS Creamery boxes.

COWS now ships boxes of their delicious cheddars and butters directly to their customers’ homes.

Additionally, COWS has 13 locations across Canada; seven stores in PEI, two in Halifax, NS, and one each in in Quebec City, QC, Niagara-on-the-Lake, ON, Banff, AB, and Whistler, BC.

LOCAL HOT SPOT

Crystany’s Brasserie Dining out, stress- and gluten-free

By Alain Bossé

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n 2016, Savannah Maxner and her family decided to open Nova Scotia’s first certified glutenfree restaurant—the first in all of Canada—Crystany’s Brasserie, out of necessity as she, her mom and sister are all gluten intolerant.

They knew first hand how difficult it could be to eat out without worrying about cross contamination or being “gluten-ed.”

“When guests eat with us, they can dine stress free,” she says. “We are also very accommodating for many other allergies including dairy, egg, soy and more. We wanted to offer, for those who are celiac, dishes that they cannot normally eat; for example fish and chips (one of our best sellers). We are always trying new items, and continuously pushing the boundaries.”

Operating such a niche restaurant in a small village in the Annapolis Valley is a daunting task. But the passion was always there for 25-year-old Savannah. She says that growing up, she loved food and the preparation of it and this has been a way to fuel that passion and turn it into a career. A 10-year background in customer service has helped tremendously. “In a sense I’ve been learning and growing and ‘winging’ it, but finding my way with help from those around me.”

Operating a totally gluten-free restaurant has its challenges. It can be difficult to source certain ingredients, so the process can take longer; sometimes Savannah cannot get exactly what she is looking for and has to improvise.

Buying gluten-free products can cost double the price of regular items and therefore makes menu items expensive,

although in the end Savannah finds that their pricing is around the same as other restaurants (if not less). She also makes an effort to support local producers including Meadowbrook Meat Market in Berwick and Oulton’s in Windsor; and numerous local produce farmers whenever possible.

All food items are made in-house; pasta, buns, pizza crusts, sauces, and desserts. Not all restaurants do that, but the quality is much better. If you order a Caesar salad for example, they wash and cut the romaine, make the dressing, make the gluten-free croutons, bacon bits, and even pickle their own onions.

It’s a lot of labour that they put into their products, and Savannah wouldn’t have it any other way.

Among the dishes that are very popular are the fish and chips, as noted above, with a homemade tartar sauce that is delicious; a falafel bowl with cilantrolime aioli; black bean burgers, lamb burgers and hamburgers for the burger enthusiasts; and a variety of homemade pastas, which change up daily. The

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brasserie’s weekend brunch is a crowd pleaser as well, featuring everything you’d find on most brunch menus, just gluten-free. The Fish Cakes Eggs Benedict featuring homemade baked beans is a delight.

In addition to dine-in and takeout options—dining on the upstairs deck in fine weather is especially popular—Crystany’s also offers desserts for special occasions, cakes, cheesecakes and more; all certified gluten-free and all certified delicious!

A staunch commitment to supporting local means that Savannah offers live music on a regular basis; with a lineup of local talent adding to the atmosphere and creating even more ambiance. Crystany’s is also licensed with several craft beers on tap.

Savannah says, “Our customers are fantastic; we receive a lot of love and praise for being the first certified glutenfree restaurant in Canada. We also have a lot of customers who aren’t gluten free and still come to enjoy our dishes and local entertainment; and to me, that’s when I know we are really nailing it. It’s easy to love a dish when you are already gluten-free, but when you aren’t and still love it, that’s major.”

Crystany’s Brasserie is located at 9848 Main Street in Canning; the cheerful green building with the rainbow planter welcomes visitors Thursday through Saturday, 11am to 8pm, and Sunday 11am to 3pm. See their website at crystanysbrasserie.com for their menu and call 902-582-3663 for reservations or takeout.

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Yogurt aisle confusion

Don’t know the difference between Greek and regular yogurt? We have answers

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nce upon a time, choosing a yogurt at the grocery store was a straightforward decision. Choose between brands, fruit on the bottom or stirred and four or five basic flavours.

Now, purchasing yogurt almost requires a nutrition degree and a lot of time.

The lengthy decision starts with choosing the type from regular, Greek, Icelandic (Skyr), kefir, plant-based. Do you prefer extra creamy, less sugar, fatfree or nine per cent milk-fat, minimal ingredients, high protein? Then choose between the many flavour options.

And don’t forget to check the nutrition label—yogurt is often perceived as a healthy option, but may be more comparable to a dessert.

Cow’s milk yogurt provides a good source of calcium, potassium and protein. Regular consumption of yogurt helps in the development and maintenance of healthy bones. It may also play a positive role in digestion, as well as chronic disease.

Yogurt gets its creamy texture and tangy flavour by adding active bacterial culture Lactobacillus bulgaricus and Streptococcus thermophiles to milk.

This converts the lactose (natural sugar in milk) to lactic acid. Making yogurt entails several simple steps: boiling the milk, cooling it to add the cultures and incubating at a controlled temperature for 6-8 hours. Additional probiotics such as Lactobacillus acidophilus and Bifidobacterium lactis may also be added

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By Maureen Tilley, PDt.

Registered Dietitian & Author

to boost up the culture content and/or for their potential health benefits. For those who are lactose intolerant, yogurt is often better tolerated than milk due to the active culture and lower lactose content.

Yogurt is promoted for its probiotics, similar to other fermented foods like kombucha, sauerkraut and kimchi.

Microorganisms can be destroyed/ reduced if yogurt is pasteurized after the culture is added. To obtain its full potential, check the ingredient list or label for “active or live bacteria/cultures.”

Probiotics have shown some promising health benefits, in particular, maintaining a healthy digestive track.

They may help with conditions such as irritable bowel syndrome, inflammatory bowel disease, as well as constipation and loose stools associated with C. difficile infection and antibiotics. More research is looking into the potential probiotic benefits in various diseases such as diabetes, heart disease, and in boosting immunity.

Clearly, yogurt provides numerous health benefits; but how do you make an informed yogurt choice to reap its full nutritional benefits? Let’s break it down so you can approach the yogurt aisle with confidence.

Types of yogurts

Regular yogurt is the old kid on the shelf.

It’s an unstrained yogurt providing about six grams of protein per ¾ cup serving.

This yogurt tends to be lowest in price.

Greek yogurt got its claim to fame for its thick consistency and high protein content. Regular yogurt is strained to remove some of the liquid whey, resulting in a concentrated yogurt. A serving of yogurt provides 13-16g protein depending on the flavour and brand. The higher protein helps to keep us full longer.

Icelandic or Skyr yogurt is one of the newer options on the market. It’s similar to Greek but more of the whey is removed, resulting in an even thicker consistency and higher protein content of 19-21g per ¾ cup. Greek and Skyr yogurts are more expensive than regular yogurt as they require more milk for a smaller yield. It takes about four cups milk to yield one cup of Skyr yogurt.

Kefir is a fermented yogurt drink with a tangier and at times fizzy taste. It’s produced a little differently by adding kefir grain (bacteria culture and yeast) to milk and being left at room temperature for up to 24 hours. Compared to yogurt, it contains two or three times more probiotics (two billion per serving) and a more diverse variety (10-20 different strains) of probiotics. Research shows different strains of probiotics may provide varying benefits. Its nutritional makeup contains 25-30 per cent daily value of calcium and vitamin D, and seven grams of protein, similar to low-fat yogurts.

Kefir is found in the yogurt section of the grocery store in one-litre bottles.

Plant-based yogurts options are gaining popularity as a dairy-free yogurt

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“Clearly, yogurt provides numerous health benefits; but how do you make an informed yogurt choice to reap its full nutritional benefits?” alternative. They can be made from a variety of ingredients including coconut, almond or oat. Don’t assume they’re a healthier choice because they’re sold in the health food section. The nutritional content can vary significantly, with most providing between one to six g protein per serving. Check the label as well to ensure they contain calcium, active culture and low in saturated fat and sugar. These yogurts tend to be higher priced than regular yogurt.

Frozen yogurt makes a lower-fat alternative to ice cream but typically contains similar sugar content.

Compared to refrigerated yogurt, it often contains little to no probiotic unless live/ active culture is stated on the label. The protein content is often lower too. If the name Cookie and Cream frozen yogurt doesn’t give it away, it makes a delicious

dessert—but not an equivalent option to yogurt.

Checking the label

Sugar content: Cow’s milk naturally contains sugar from lactose. We’re not concerned about this form of sugar but the excessive added sugar in flavoured yogurts. Plain yogurt (with no sugar added) per ¾ cup contains 1-1.5 tsp (4-6g) of sugar while sweetened yogurt can have upwards of 18g/4.5 tsp. Check the ingredient list for added sugar and remember sugar comes in many forms including fructose, sugar cane, sucrose, honey. You’ll notice on the label that sugar is listed in grams and 4g equals one tsp of sugar.

Fat content: It can significantly vary between yogurts from zero to 10 per cent milk fat. Most the fat in dairy

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products is saturated fat and too much can increase cholesterol levels. There is research showing saturated fat from dairy products does not have the same negative impact on cardiovascular health as other saturated fat sources. Despite this, until we can say for certain, the Heart and Stroke recommend limiting saturated fat from all sources but especially from highly processed foods.

Number of ingredients: Yogurt can be made from two simple ingredients, milk and active culture. There are prepared yogurts that have just that, but many have a much longer ingredient list. In addition to the obvious ingredients for flavouring and sweetness, there are often added stabilizing agents such as milk protein concentrates, starches, gums, pectin.

These are used for a variety of reasons, such as shelf life stability and to provide a C O A S T

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richer, thicker texture. Thickening agents can be added to shorten production time and minimize volume loss from straining.

The nutritional content remains fairly consistent regardless of the added agents.

Some may argue manufacturers are taking short-cuts from the traditional ways of making yogurt. It’s a personal preference— check your ingredient list if you prefer minimal ingredients.

mixing plain with a sweetened yogurt to dilute the sugar. For convenience, purchase yogurt containing 30 per cent less sugar, (11g per serving) also available in small tubs. Love the higher fat options? All foods fit in a balanced diet; be mindful of your saturated fat intake from other sources throughout the day. Most importantly, choose a yogurt you enjoy and within your budget.

To sum it up

Alternative options for enjoying yogurt

The top choice is a low-fat plain yogurt; for the extra protein choose Greek or Skyr. To add flavour, the options are endless. Add berries or cut up fruit, cinnamon, vanilla extract or even a dollop of jam, drizzle of honey or maple syrup. You’ll likely add less sugar than the manufacturer adds and boost your fibre with the fruit. If you prefer an already flavoured yogurt, try

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Yogurt doesn’t have to be limited to its traditional use. Plain Greek yogurt makes a healthier substitute for sour cream and mayonnaise in recipes. Yogurt is not as flavourful so may require substituting half the sour cream/mayo and/or adding some extra seasoning to the recipe. Try it in potato salad, chicken or tuna salad.

Add the creaminess to dips like guacamole, crab or spinach dip.

Yogurt is great as a marinade. The lactic acid gently tenderizes meats resulting in a tender and juicy texture.

This is popular in Middle Eastern and Indian cuisine.

It can make creamy salad dressings or mix with already prepared creamy dressing to decrease fat and sodium.

Use a dollop on a baked potato or soup. It’s a great alternative to sour cream in Mexican dishes such as tacos, fajitas, and nachos.

Plain or flavoured yogurt is a great topping on pancakes, waffles, crepes.

Add in place of whipping cream or ice cream on desserts like a fruit crisp.

Yogurt can be used in place of milk or replace half the oil when baking muffins, loafs or cakes.

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Bigger is…not better A farm family in PEI is sustainably raising compact, friendly beef cattle

By Andy Walker Photography by Lauren Power

V

isitors to the Dexter Cattle Company can expect to meet Henrietta.

“She is our official greeter,” jokes Mike Lafortune. “She has to say hello to pretty much everybody.”

While I am chatting with Mike and his wife, Evelyn, at their farm in North Milton, PEI, it is clear the purebred brown Dexter is sizing me up. She doesn’t let me get too close at first, but that attitude doesn’t last long. Pretty soon, we are good buddies and she follows along as I chat with the couple on a tour of some

of their summer pastures. Several times she nudges against me, each time slightly lowering her head for a pat.

Most breeds of cattle don’t like a pat on the head. They don’t like strangers near them and could charge if the visitor makes any sudden moves. Don’t worry though—it is pretty much impossible to mistake any other breed for a Dexter.

Size matters

As Mike is fond of saying, “when it comes to cattle, size matters and smaller is better.” Just how small are we talking?

Dexters have an average weight of 300– 350 kilograms and average 92cm—107cm tall. Nicknamed the “poor man’s cow” in Ireland because they deliver both meat and milk, they are the smallest pure breed in the world.

With a herd of 125, the Lafortunes have one of the largest Dexter operations in the country. They are even more unique in the fact they raise the cattle organically, rotating them through their pastures to feed on grass. The animals are kept outside all winter, as Mike and Evelyn stock shelters that serve as

Unlike most cattle breeds, Dexters love to get up close with humans, as Henrietta the greeter does here.

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Above: Mike and Evelyn Lafortune have one of the largest Dexter herds in Canada. The cattle are raised organically and regularly rotate grazing areas from one pasture to another.

protection from the elements when needed with plenty of hay. Each animal will eat the equivalent of a bale of hay per day. They also receive feed from the East Coast Organic Grainery in nearby Freetown.

“Weather doesn’t seem to bother them,” Mike observes. “They are found everywhere from Alaska to Australia, and they just seem to be able to adapt to wherever they are.”

For Mike, it is just one more argument for why Dexters are the perfect cattle.

They require little in the way of care, meaning the couple can operate the farm largely by themselves. Ask any of what Mike calls “big breed cattle” owners about farming, and stories are sure to follow about helping to deliver calves in the middle of the night.

Easygoing, easy care

Mike and Evelyn both laugh when asked how many calves they have helped deliver. “Zero, none, nada,” Mike jokes.

Immediately after a calf is born, Evelyn explains that the mother will lick the calf clean so there is no smell to attract predators; move the calf outside of the main pasture to protect it from being

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trampled by the herd; and hide it in the long grass for protection.

“Most times we know a calf has been born but we can’t see it,” Mike says.

“However, when the calf makes a sound to let the mother know it is hungry, she goes right to it. It is amazing.”

Earlier this year, a calf named Jamieson—bred through artificial insemination—became the first animal in the Woodmagic line of Dexters in the country.

“We are pretty proud of him and he is extra special,” Mike says in describing the black calf that was born this spring. He is happy to be introducing the heritage line on this side of the Atlantic.

So how did the Lafortunes become the country’s biggest Dexter cattle barons?

Mike had worked with the breed on a farm in Colorado before moving to PEI in 2014. They both knew they wanted to farm, and so, as Mike says, “it just seemed logical to go with what we knew.”

The small size means fat is absorbed for future energy storage, giving the beef a unique taste by the time they are shipped to the market. When they began signing up customers for 2021, they were sold out within 24 hours. Customers who

sign up for their Community Supported Agriculture (CSA) initiative receive 120 pounds of beef between June and November.

Each cow also produces approximately two gallons of milk per day. Since they are not part of the provincial quota system, the Lafortunes are unable to sell the milk and must dispose of anything they are unable to use for themselves.

Good stewardship

The Lafortunes are eager to let other producers know about the benefits of being Dexter owners, and have sold breeding stock throughout the Atlantic provinces. Despite the fact the breed has been in Canada since the 1920s, it has never really taken off and Mike maintains it’s because, “people seem to think cows have to be big. I couldn’t disagree more!”

Mike and Evelyn are both big believers in regenerative agriculture and were one of the first Island producers to sign on to the delayed-hay-cut initiative sponsored by a provincial government initiative called the Alternate Land Use Systems (ALUS) program. By delaying the farm’s first hay cut until after July

telling halifax stories unravelhalifax.ca

The herd at the Dexter Cattle Company seek shade on a hot summer day.

“Dexters require little in the way of care, meaning the couple can operate the farm largely by themselves” 15, birds can successfully raise their young until they are old enough to fledge the nest. Of particular concern is the bobolink, classified as threatened and protected under the federal Species at Risk Act. Every time he hears a bobolink in his field, Mike is thankful this small change has allowed another species to survive for another generation.

The farm is located at the headwaters of Crooked Creek, a major tributary to the Wheatley River. Another ALUS

supported project allowed for more than 6,000 feet of livestock fencing and alternate watering systems on the land.

That prevents livestock from wading directly into the stream in search of water, producing more biodiversity and cleaner water for everyone downstream.

Dexter Cattle Company also employs many regenerative agriculture practices, such as rotational grazing, no-till seeding of crops, and silvo-pasturing, or combining woodlands and cattle grazing in a mutually beneficial way. These

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practices have the added benefits of cutting costs and sequestering carbon on the farm.

Before the onset of COVID-19, Mike says they regularly welcomed visitors to the farm—everyone from curious schoolchildren to cruise ship passengers stopping on their way to Cavendish.

“It is a little quieter these days, but hopefully it will pick up again once COVID is under control,” he says, joking that he doesn’t want Henrietta getting too lonesome.

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