New Brunswick

Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States.

Ball-shaped pastry filled with apples, raisins, cranberries, may also contain salt pork, pour brown sugar syrup in the hole in the top prior to eating

Blueberry cake is a delicious dessert that typically features fresh or frozen blueberries mixed into a moist cake batter. It can be made in various styles, such as a simple cake, a breakfast cake, or even a lemon blueberry cake, often topped with a glaze or powdered sugar.

Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp. However, traditional cobbler differs from both of these by the presence of a leavening agent such as baking powder or baking soda. Cobblers made in this way can be viewed as a hybrid of pie and cake. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust that lack leavening and are less cake-like. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl", or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway. The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.[citation needed] Note that crisp and crumble differ from the cobbler in that the former's top layers may also include rolled oats made with oatmeal.

Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp. However, traditional cobbler differs from both of these by the presence of a leavening agent such as baking powder or baking soda. Cobblers made in this way can be viewed as a hybrid of pie and cake. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust that lack leavening and are less cake-like. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl", or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway. The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.[citation needed] Note that crisp and crumble differ from the cobbler in that the former's top layers may also include rolled oats made with oatmeal.

A date square is a Canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. In the western provinces and states it is known as matrimonial cake. In Eastern Canada it can also be known as date crumbles. It is often found in coffee shops as a sweet snack food. Sometimes nuts are added to the base layer or crumb topping, or other alterations. There can also be candied peel added to the date stuffing for a contrasting texture. The date square is known as a traditional dish of Newfoundland.

Devil's food cake is a moist, rich chocolate layer cake. Because of differing recipes and changing ingredient availability over the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake. However, it traditionally has more chocolate than a regular chocolate cake, making it darker in color and with a heavier texture. Devil's food cake was invented in the United States in the early 20th century.

Maple sugar is a traditional sweetener in Canada and the northeastern United States, prepared from the sap of the maple tree . Three species of maple trees in the genus Acer are predominantly used to produce maple sugar: the sugar maple (A. saccharum), the black maple (A. nigrum), and the red maple (A. rubrum),[full citation needed] because of the high sugar content (roughly two to five percent) in the sap of these species.[full citation needed] The black maple is included as a subspecies or variety in a more broadly viewed concept of A. saccharum, the sugar maple, by some botanists. Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavor of the sap. A few other species of maple are also sometimes used as sources of sap for producing maple sugar, including the box elder (or Manitoba maple, A. negundo), the silver maple (A. saccharinum), and the bigleaf maple (A. macrophyllum). Similar sugars may also be produced from birch or palm trees, among other sources.

The merveilleux is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives: impensable (unthinkable) for coffee, excentrique (eccentric) for cherry, and magnifique (magnificent) for praline. He also used names derived from the association of the word merveilleux with French fashion of the late 18th century: sans-culotte for caramel. His incroyable, which uses speculoos cream and white chocolate shavings, translates as unbelievable but is also a term paired with merveilleux in French fashion. In various French provinces, the "boule choco", "boule meringuée au chocolat" or "arlequin" uses chocolate butter cream in place of whipped cream and the cake is completely surrounded by chocolate chips and takes the shape of a ball.

A mince pie is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet.[a] The pies are traditionally served during the Christmas season in much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmas time, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child. The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry", and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from its once large oblong shape. Today, the mince pie, usually made without meat (but often including suet or other animal fat), remains a popular seasonal treat enjoyed by many across the United Kingdom and Ireland. The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi." Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that "the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch [Jesus's crib]", although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as "in old English cookery books the crust of a pie is generally called 'the coffin'."

Molasses cookies are soft and chewy cookies made primarily with molasses, sugar, butter, and spices like ginger and cinnamon. They are often enjoyed during the holidays and are known for their rich, sweet flavor and crackly tops.

An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes are cooked on a griddle or baked in an oven. Oatcakes have been documented as existing in Caledonia (subsequently Scotland after the 9th century) since at least the time of the Roman conquest of Britain in AD 43, and likely before then.[unreliable source?] Oatcakes have also been described as being the "mainstay of Scottish breads for centuries".[unreliable source?] Jean Le Bel, around AD 1357–1360 describes the Beguine nuns making "little pancakes rather like communion wafers". This is thought to be an early description of a Scottish oatcake.

Nun's farts , is a French Canadian dessert that is made from pie dough; often from left over Tourtière dough, that is layered with butter, brown sugar, then rolled, sliced, placed in a pan, covered with additional brown sugar, and finally baked. It is called Pets de Soeur as it was served by nuns at Catholic schools in some parts of the province of Quebec and Acadia. In Quebec and French speaking Canada, they are often served during the Christmas holidays and may be served as part of Réveillons; which is a family gathering that occurs on Christmas Eve for Quebecers and French Canadians. Variations may replace the brown sugar with molasses, caramel sauce or maple syrup; however, this is not common nor traditional.

Moosehead Breweries Limited is Canada's oldest independent brewery, located in Saint John, New Brunswick. The brewery was founded in 1867 and is still privately owned and operated by the Oland family. The company is now in the sixth generation of family ownership. In 2003, Moosehead Lager won a Gold award at the World Beer Cup, and earned another at Monde Selection in 2005. In 2015, Moosehead won a single Gold award in the Canadian Brewing Awards where most of the winners are craft beers. In 2016, two of the company's products won a Gold and a Silver award, respectively.

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Savory pie with, for example, beef, pork, rabbit, potatoes, onions, herbs, common during Christmas

Chowder, commonly made with fish, seafood, mussels

Sea-pie is a layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book American Cookery. Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made. In Quebec, this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork, and chicken (or a simpler combination of these). The French name most likely originated as an adaptation of sea-pie.

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as a thickener. New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Gratinéed scallops in a creamy wine sauce, common during Christmas

Fish cakes in Canada, particularly in regions like Newfoundland and Nova Scotia, are traditional dishes made primarily from fish (often salt cod), potatoes, and onions. They are popular comfort foods and can be served as appetizers or main dishes, often enjoyed during special occasions or family gatherings.

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken , clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. When chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. This accounts for the long cooking time, as an older chicken would have had tougher meat. In lean times, a meatless fricot would be made. Fricot a la belette was one term for this, which means "weasel stew". The reference being made is that the cook is as sly as a weasel for leaving out the meat. In the opposite vein, Prince Edward Island Acadians use the term fricot a la bazette which means "stupid cook's stew", implying that the meat was forgotten.

Fried clams are clams dipped in milk, floured, and deep-fried. Fried clams are an iconic food, "to New England, what barbecue is to the South". They tend to be served at seaside clam shacks . Clam rolls are fried clams served in a New England–style hot dog bun.[full citation needed] They are usually served with Tartar sauce. The clams are dipped in evaporated milk, then coated with some combination of regular, corn, and pastry flour. The coated clams are fried in canola oil, soybean oil, or lard.

Hodge-podge or hotch potch is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. It is familiar in different versions in Britain and North America and is particularly associated with Scotland. The Oxford English Dictionary definition is: "A dish made of a mixture of various kinds of meat, vegetables, etc., stewed together" and "esp in Scottish = Hotchpotch – A dish containing a mixture of many ingredients; spec. a thick soup of barley, peas, and other vegetables, and sometimes meat". The word derives from the Anglo-Norman and Middle French hochepot, "a dish containing a mixture of many ingredients, especially a kind of stew made with minced beef or goose and various vegetables". The dish was familiar in medieval times. In The Forme of Cury (c. 1390) a recipe is given for a hotch-potch of goose:[n 1]

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

A lobster roll is a North American dish comprising lobster meat served on a grilled hot dog–style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise. Other versions may contain diced celery or scallion. Potato chips or French fries are the typical side dishes. According to the "Encyclopedia of American Food and Drink" the lobster roll originated as a hot dish at a restaurant named Perry's in Milford, Connecticut, as early as 1929. Its popularity then spread along he Connecticut coast. In Connecticut, the sandwich served warm is called a "lobster roll"; served cold, a "lobster salad roll."[citation needed] As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at roadside stands such as Red's Eats in Maine. Lobster rolls in the U.S. are associated with the state of Maine,[citation needed] but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.

Potato dumpling with a pork filling

Rappie pie is a traditional Acadian dish from southwest Nova Scotia, New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure. Its name is derived from the French patates râpées meaning 'grated potatoes'. It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken, or bar clams. It is thought[who?] that rappie pie has its origins in the Acadian Expulsion, among Acadians who lived out their exile in Massachusetts. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned to Nova Scotia and the Maritimes when the expulsion was lifted. When they returned, they found that their fertile land had been given to Loyalist New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

Baked beans is a dish traditionally containing white common beans that are parboiled and then baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but are cooked through a steam process. Baked beans originated in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans .

Canadian blueberry blossom honey is a type of honey produced from the nectar of blueberry blossoms. It is known for its rich, buttery texture and fruity flavor, often described as having notes of jasmine, violet, and citrus.

Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. Brown breads often get their characteristic dark color from ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in New England and the Maritimes, it is bread sweetened with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour.

A sauce commonly served with donair sandwiches, garlic fingers, made with evaporated milk, sugar, vinegar and garlic powder

Palmaria palmata, also called dulse, dillisk or dilsk , red dulse, sea lettuce flakes, or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata. It grows on the northern coasts of the Atlantic and Pacific Oceans. It is a well-known snack food. In Iceland, where it is known as söl [ˈsœːl̥], it has been an important source of dietary fiber throughout the centuries. The earliest record of this species is on the island of Iona, Scotland where Christian monks harvested it over 1,400 years ago.

Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond . As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ground. Fiddleheads from brackens contain ptaquiloside, a compound associated with bracken toxicity, and thiaminase. Not all species contain ptaquiloside, such as Diplazium esculentum, a fern with fiddleheads regularly consumed in parts of East Asia, which differs from bracken (Pteridium aquilinum).

Garlicky cheese pizza, cut into pieces, serve with donair sauce

A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment . Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in English. Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of Brot (bread) in most of western and central Germany (where they are called Brötchen) and in Switzerland (where they are called Brötli). Other German language terms include Rundstück ("round piece") in Hamburg and Schleswig-Holstein; Weckerl or more specific Semmel in Austria, Saxony and southern Bavaria; Weck and Weckle in much of Baden-Württemberg, Franconia and Saarland; Schrippe in Berlin and parts of Brandenburg. Some of these names reappear in other European languages as well, for example as zsemle in Hungarian, or rundstykker ("round pieces") in Danish and Norwegian. In the Netherlands they are called broodje.[citation needed] "Small bread" is also found as Italian panino, which also commonly denotes a stuffed small bread roll. The Kaisersemmel reappears in Italy as the Michetta or Rosetta. In Swedish, a bread roll is a (frukost) bullar ("(breakfast) buns"), franskbrödbullar ("french bread bun") or simply fralla ("bun"), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. The Doppelweck or Doppelbrötchen is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking.[citation needed]

Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars, and taverns, and around the world in places where beer is served. After the eggs are hard-boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles to other solutions, which can impart a sweet or spicy taste. The final taste is mostly determined by the pickling solution. The eggs are left in this solution from one day to several months. Prolonged exposure to the pickling solution may result in a rubbery texture. A common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg's interior, but this is dangerous as it can introduce Clostridium into the finished product. Eggs prepared with this method have sometimes had high enough levels of botulinum toxin to cause illness in a human.