Akin to a baked custard, clafoutis is a classic French dessert traditionally made with cherries, cherries with their pits in fact. The pits exude a slight almond flavour while making eating a clafoutis rather interesting to say the least. Apparently anything without cherries should be called a flaugnarde but how delicious does that really sound. 

It’s no surprise I opted for local cranberries to replace those Summer cherries. Yup, more cranberries. Hey, they’re in season and, honestly, nothing says Christmas like the little red berries. Their tartness works wonders in breakfasts, baking, even savoury dishes like pork loin. Pop a few frozen ones in your mimosa or punch this holiday. Instant Christmas. 

Generally served as dessert, I’d say clafoutis is more at home on the brunch table. It’s subtle sweetness, slightly eggy texture and bursting tartness make it similar to a Dutch Baby. If less sweet desserts are your thing, go for it. To counteract those tart berries, a nice sprinkle of icing sugar, some maple syrup served on the side or a dollop of whipped cream beaten with a pinch of icing sugar and a splash of vanilla should do the trick. 

And, once again, the cast iron skillet makes an appearance. I can’t help it alright. It’s probably my most favourite kitchen item right now and really makes that logo choice seem appropriate. It also makes an awesome gift for the cook on your list. Wink-wink. 

Lastly, I entered this locally inspired dish in the Taste of Nova Scotia Holiday Recipe Photo Contest. If you have a minute to vote, I’d be super grateful but no pressure. Wouldn’t a big basket of Nova Scotian goodies be the perfect gift for the family in Montreal? 

The post DISH | the holiday table + cranberry almond clafoutis appeared first on eathalifax.

I’d wager many of you already have squash on your holiday table. Lucky dogs. I love everything about squash and rarely leave the market without one. While simply slicing up that squash and roasting it with some olive oil, salt and pepper will do the trick, you could also mash it up with a whole slew of ingredients. There is certainly nothing revolutionary about what I did. I simply recreated the flavours of squash ravioli without all the work of, you know, squash ravioli. Creamy roasted squash with but a touch of nutmeg and maple syrup gets all cozy with decadent sage brown butter, walnuts and goat cheese. That sweet potato casserole bordering on dessert just met it’s match.

A huge bonus is that this is easily prepared a day in advance. Simply throw it in the oven before dinner, say 15 min, then take it straight to the table, garnished with the nuts, goat cheese, and sage. I imagine it’d be great with pecans or hazelnuts as well as pretty much any cheese. Well perhaps not mozzarella or cheddar, more like ricotta, gouda, parmesan, pecorino or I bet even blue.  

Squash, welcome to the table. 

The post DISH | the holiday table + squash casserole with sage brown butter, walnuts & goat cheese appeared first on eathalifax.

Breakfasts in camp were epic events. On the daily we’d dish out hash browns, eggs of every variety sometimes even made to order, good ol’ bacon or sausage, and warm freshly baked goods like cinnamon rolls, muffins, crisps, loaves, coffeecake, or scones. Something different every day. I’m not sure when it made it’s debut on the breakfast table but one season the planters awoke to this warm loaf served up alongside a random snowfall in June. 

Studded with local dried cranberries, dark chocolate and orange, this is what Christmas cake should taste like.  If tart is more to your taste, add in fresh local cranberries instead. Though perfect as is, it could handle any glaze – lemon, orange, even chocolate – you could throw at it.

Your holiday table will never be the same. 

The post DISH | the holiday table + Christmas loaf appeared first on eathalifax.

Time to make the lists, plan the parties, and get ready for the big holiday feast. But most of all, it’s time to ditch that canned cranberry sauce for good. No food should look like that much like a can or make that disgusting schloop sound when poured into a bowl. I know, I know. It makes you all nostalgic and shit. Listen, I get it. I’ve been working on Brent for years. He prefers the gelatinous, mad sweet canned crap to my homemade cranberry sauce. Somehow we’re still together. 

Slowly, with every holiday that passes, I get him closer to the real thing. It helps that I repeatedly conveniently “forget’ to buy the canned stuff. Real cranberry sauce is not only only ridiculous easy, it can be seasoned a million different ways. This version that graced a Sunday dinner recently was full of cardamom and orange goodness. Other times I hit it with some ginger and lemon then sometimes I go old school and let the cranberries shine all on their own. With local cranberries in full bloom here in Nova Scotia, there’s no reason not to. Do yourself a favour this holiday season and whip up the real thing.  Your guests will thank you. 

Stay tuned all month long for locally inspired recipes to help make your holiday table shine. 

The post DISH | the holiday table + orange cardamom cranberry sauce appeared first on eathalifax.