Saltscapes Recipe Index - Saltscapes Magazine

Dairy isle maple caramel sauce

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European inspired cheesy chicken pasta; a one pot wonder

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Origin Apr/May

Crystal green leaf lettuce salad

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Complexity easy
Origin Apr/May

Pecan Crusted Salmon with Wild Blueberry Sauce

Holly MacIntosh
West Bay, NS

Holly and her husband Alan love salmon and her recipe for pecan crusted salmon has long been a favourite in their home. It wasn’t until watching an online cooking show that Holly was inspired to pair blueberries with seafood; a concept she hadn’t previously considered. An aunt who resides in New Hampshire has a summer home not far from Holly; the farm has a lovely patch of wild blueberries, and some make their way into her freezer each year. She tried several variations on a sauce and finally settled on the one included here, the results, once paired with the pecan-crusted salmon were a hit at home and certainly with our judges.

Holly grew up in a blended family. Being the youngest, she spent many hours in the kitchen with her grandmother, the family cook, and her mom was busy working in the farmyard. When Holly’s grandmother passed away, the duties of cooking for the family fell to her. She credits her mom for teaching her how to cook without a recipe. She has fond memories of her mom’s apple pie, homemade pickles, and salt cod with pork scraps and sour cream. The farm where Holly grew up was self-sustaining and everything they ate was either grown or raised on site. The earliest memory Holly has of going to a grocery store to purchase food was when she was 16 or 17.

Complexity medium
Origin Feb/Mar

Mustikkapaistos (Finnish Blueberry Bake)

Minna Whitman
Dartmouth, NS

Minna’s mother had a home economics journal packed with recipes, directions for setting a table, and other household hints that a young girl might need to know as she grew. Minna believes her mother started the book at about age 7; at age 12 she entered the recipe for Finnish Blueberry Bake. Minna has taken great pride in having the book, as well as adapting Finnish recipes using ingredients found locally.

Minna credits her grandmother as her cooking inspiration. Minna spent many summers in Finland while growing up and each summer her grandmother taught her something new. She was an amazing cook and Minna wishes that she had asked for some more of her recipes. She particularly misses her coffee bread made with cardamom; a braided bread that was perfectly suited to enjoying with a cup of coffee. Although Minna has tried to replicate that recipe, she says it never tastes as good as her grandmother’s.

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Complexity medium
Origin Feb/Mar

Wild Blueberry Brownies with Maple Mousse Cream

Elizabeth Corkery
Dartmouth, NS

As Elizabeth perused the list of ingredients required to enter the contest, her eye settled on blueberries and immediately her Wild Blueberry Brownies with Maple Mousse Cream came to mind. Blueberries are something that Elizabeth loves to work with; she enjoys picking blueberries in the summer and always has them frozen in the winter for cooking and baking.

Elizabeth was very quick to answer when asked who her cooking inspiration is—her mother. To this day she misses both her mom and her cooking.

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Complexity medium
Origin Feb/Mar

Hot Smoked Salmon Dip

Rosa Cross
Tancook Island, NS

Some time ago, a good friend was kind enough to share her recipe for hot crab dip with Rosa. It became a family favourite. One day when making the dip she realized she had no fresh crab, so instead, she used smoked salmon. She was delighted to find out that the family enjoyed that just as much—if not more—than the original recipe!

Rosa credits two people as her cooking inspiration, her mother and her sister. Her mom was a fabulous cook who spent a lot of time in the kitchen, and Rosa’s sister is someone she is inspired by because of the imagination that she shows when preparing her recipes. Both women volunteer at their local recreation centre and are quite often asked to share their recipes with others.

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Complexity medium
Origin Feb/Mar

Grilled Mac ’n Cheese Sliders with Bacon, Beer & Tomato Jam

Suzanne Dauphinee
Halifax, NS

Suzanne says that mac and cheese is a favourite in the Dauphinee home, and when she found herself with some leftovers, unsure of what to do with them, she decided to play around and create an appetizer recipe. She says quite often when people are asked to bring something to a social event, it is an appetizer, and people are often unsure about what to bring. She came up with a mac and cheese slider and then decided that it needed a little something extra. Once she found the bacon beer tomato jam recipe and combined it all together, she knew she had a winner!

Suzanne’s inspiration for cooking came early. When she was 13 she started watching Wok with Yan on television; not long after, she received a wok along with a Wok With Yan cookbook, which she still has, for her birthday.

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Complexity medium
Origin Feb/Mar

Blueberry Beer Bread and Spread with Smoked Salmon

Chantal O’Kane
River John, NS

Chantal’s inspiration came after looking at the list of ingredients required for the contest. She tried various recipes using different combinations of the ingredients, and her blueberry beer spread with smoked salmon turned out to be everyone’s favourite.

Chantal’s cooking inspiration is her husband; he loves to eat, and “he usually” enjoys her cooking, she says, which encourages her to continue spending time in the kitchen.

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Complexity medium

Fabulous Fredericton Fishcakes

Louise Fraser
Fredericton, NB

One of Louise’s favourite ingredients, and one that her mother made very often growing up, was fish. Her mom was incredibly inventive in the kitchen, something that Louise has picked up. She said her mother was very good at making a lot from a little, and when Louise saw our list of ingredients, she thought she could do the same.

Louise says that her mom was absolutely her cooking inspiration, hands down. She grew up in the kitchen with her mom cooking and learned to do the same as her mother, being creative with what she had on hand. Overall she was an excellent artist, writer and cook.

Complexity medium
Origin Feb/Mar

Pecan Crusted Salmon with Wild Blueberry Sauce

Holly MacIntosh
West Bay, NS

Holly and her husband Alan love salmon and her recipe for pecan crusted salmon has long been a favourite in their home. It wasn’t until watching an online cooking show that Holly was inspired to pair blueberries with seafood; a concept she hadn’t previously considered. An aunt who resides in New Hampshire has a summer home not far from Holly; the farm has a lovely patch of wild blueberries, and some make their way into her freezer each year. She tried several variations on a sauce and finally settled on the one included here, the results, once paired with the pecan-crusted salmon were a hit at home and certainly with our judges.

Holly grew up in a blended family. Being the youngest, she spent many hours in the kitchen with her grandmother, the family cook, and her mom was busy working in the farmyard. When Holly’s grandmother passed away, the duties of cooking for the family fell to her. She credits her mom for teaching her how to cook without a recipe. She has fond memories of her mom’s apple pie, homemade pickles, and salt cod with pork scraps and sour cream. The farm where Holly grew up was self-sustaining and everything they ate was either grown or raised on site. The earliest memory Holly has of going to a grocery store to purchase food was when she was 16 or 17.