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DRAGON’S BREATH BLUE CHEESE CORN BAKE Preheat oven to 350°F (175°C). Spray medium casserole dish with cooking spray or rub with butter.

Serves 4 to 6 3 cups (750 ml) fresh corn niblets 1/2 cup (125 ml) diced vidalia onion 1/2 cup (125 ml) diced celery 1/2 cup (125 ml) diced red pepper 1/2 cup (125 ml) diced green pepper 1 cup (250 ml) cream 1/4 cup (60 ml) panko 2 eggs 2 tbsp (30 ml) honey 2 tbsp (30 ml) crushed pink peppercorns sea salt, to taste 1/2 cup (125 ml) Dragon’s Breath blue cheese 3 tbsp (45 ml) minced chives

In large mixing bowl, combine all ingredients except blue cheese and chives. Check seasonings. Pour ingredients into casserole dish, place in oven 30 to 40 minutes. Add crumbled cheese, bake 3 to 4 minutes until cheese is heated. Garnish with chives or other fresh herbs.

“In Native culture, squash, corn, and beans are three sisters. We do a lot with corn at the Centre. It’s a staple. As a chef I love corn. Basically it looked like a cream-corn dish so we did a corn gratin with panko and blue cheese. We tried to do something a little more modern and use as many local products as possible such as Dragon’s Breath blue cheese.” SHAUN ZWARUN, MEMBERTOU CENTRE

A Little More Modern

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Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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