Blueberryvinaigrettetasteofnovascotia Recipes
BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA
Quick to put together, and extremely tasty. This delightful recipe was compliments of Taste of Nova Scotia and was created by Sean Laceby of the Blomidon Inn in Wolfville. My good friend Gail has also made this with strawberries as well as peaches (her favourite). This is one quarter of the original recipe, which was listed as serving 4 - 8. As Gail mentions, this would only apply if you planned to serve it as a beverage. ;) If you have issues with small seeds, it would be a good idea to strain before bottling. I don't know how long it keeps, but I would think you'd be safe if used within a week. I'm still breathing, so I guess that's a good indicator.
Provided by Diana 2
Categories Low Protein
Time 5m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine all ingredients.
- Blend until well combined and smooth.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 256.9, Fat 20.3, SaturatedFat 2.8, Sodium 2.2, Carbohydrate 20.2, Fiber 0.5, Sugar 19.3, Protein 0.2
NOVA SCOTIA BLUEBERRY CREAM CAKE
I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!
Provided by Paul
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
- In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
- Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g
NOVA SCOTIA BLUEBERRY CREAM CAKE RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 11
Steps:
- Spray a 9 inch springform pan with non-stick cooking spray. Set oven to 375 degrees F. Add the flour, baking powder and suger to a medium sized bowl and mix together. Add the butter and incorporate using a pastry blender or by hand pinching your fingers to mix into a texture that is like coarse crumbs. Add the egg and one teaspoon of vanilla, mixing well. Transfer to the prepared pan and gently pat down evenly. Pour the blueberries over the top of the cake layer. Whisk together the sour cream, remaining 1/2 cup of sugar, egg yolks and another teaspoon of vanilla in another bowl. Pour this mixture over the blueberries layer. Bake in the preheated oven for 60 to 70 minutes until the top is lightly browned. Cool completely, then run a knife around the edges to release. Remove the ring and serve with whipped cream if desired.
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PIN ON BLEND IT
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