Blueberry Vinaigrette Taste Of Nova Scotia Food

BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA

Steps:

• In a blender or food processor, combine all ingredients.
• Blend until well combined and smooth.
• Refrigerate until ready to serve.

SOLOMON GUNDY

Steps:

• Remove heads and tails from herring.
• Soak herring in cold water for 12 hours or overnight, changing water once or twice.
• Thoroughly clean and skin the herring, taking care to remove all bones.
• Cut into 1 inch squares.
• Tie the pickling spice in a cheesecloth bag.
• In a large saucepan, combine the vinegar and sugar.
• Add the spice bag and boil for 5 minutes.
• Cool.
• In a large glass container, alternately layer the herring and onion slices.
• Pour the cooled marinade over the herring.
• If you want a spicier taste, add the spice bag to the mixture.
• Keep refrigerated.

NOVA SCOTIA BLUEBERRY FLAN

Steps:

• Preheat oven to 350F (180C).
• In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
• In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
• Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
• Now make filling.
• Toss together blueberries, liqueur and lemon rind; pour over crust.
• In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
• Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
• Let cool in pan on rack.
• Refrigerate for 4 hours or until chilled.
• Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.