Recipes starting with P
Partridgeberry Gin Fizz
Think “Pink Gin Creamsicle.” The egg and cream add lots of texture when whip shaken and the soda creates a frothy, soufflé-like head, giving it that milkshake appearance. This cocktail is simultaneously creamy, silky, rich, light, citrusy and frothy. The brewery use local partridgeberries and their own house made hop soda water—see below for substitutes.
- Complexity easy
Purity's Jam Jam Trifle
- Complexity easy
Purity's Piña Colada
- Complexity very easy
Pickled Wild Blueberries
- Complexity medium
Pork Spring Rolls (Asian)
- Complexity easy
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
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
