Main

Acadian meat pie

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

Side, Snack, Appetizer

Baked beans

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the us, baked in sauce at low temperature for a lengthy period. in the united kingdom, the dish is sometimes baked, but usually stewed in sauce. canned baked beans are not baked, but are cooked through a steam process.baked beans originate 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 (also known as native beans).originally, native americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some english colonists used brown sugar beginning in the 17th century. in the 18th century, the convention of using american-made molasses as a sweetening agent became increasingly popular to avoid british taxes on sugar. boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given boston the nickname "beantown".today, baked beans are served throughout the united states alongside barbecue foods and at picnics. beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the united states. bush brothers are the largest producer. after the american revolutionary war, independence day celebrations often included baked beans.canned baked beans are used as a convenience food; most are made from haricot beans (aka navy beans) in sauce. they may be eaten hot or cold, and straight from the can, as they are fully cooked. h. j. heinz began producing canned baked beans in 1886. in the early 20th century, canned baked beans gained international popularity, particularly in the united kingdom, where they have become a common part of an english full breakfast.

Side, Snack, Appetizer

Blueberry blossom honey

Dessert, Sweet

Blueberry cake

Dessert, Sweet

Blueberry cobbler

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the united kingdom) before being baked. some cobbler recipes, especially in the american south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. cobbler is part of the cuisine of the united kingdom and united states, and should not be confused with a crumble.

Dessert, Sweet

Blueberry grunt

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the united kingdom) before being baked. some cobbler recipes, especially in the american south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. cobbler is part of the cuisine of the united kingdom and united states, and should not be confused with a crumble.

Side, Snack, Appetizer

Brown bread

Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. in canada, ireland and south africa, it is whole wheat bread; in the maritimes and new england, it is bread made 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.

Main

Chaudrée

Chowder, commonly made with fish, seafood, mussels

Main

Cipaille

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.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 permutation of these). the french name most likely originated as an adaptation of sea-pie.

Main

Clam chowder

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.

Main

Coquilles St. Jacques

Gratinéed scallops in a creamy wine sauce, common during christmas

Dessert, Sweet

Date square

A date square is a canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. in ohio it is known as matrimonial cake. in eastern canada it can also be known as date crumbles. however, a brief poll indicates most canadians are completely unaware of this. 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.

Dessert, Sweet

Devil's food cake

Devil's food cake is a moist, rich chocolate layer cake. it is considered a counterpart to the white or yellow angel food 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 colour and with a heavier texture. the cake is usually paired with a rich chocolate frosting. devil's food cake was invented in the united states in the early twentieth century, with the recipe in print as early as 1905.

Side, Snack, Appetizer

Donair sauce

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

Side, Snack, Appetizer

Dulse

Palmaria palmata, also called dulse, dillisk or dilsk (from irish/scottish gaelic duileasc/duileasg), 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.

Side, Snack, Appetizer

Fiddlehead

Fiddleheads or fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). 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 contain a compound associated with bracken toxicity. the fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a fiddle. it is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Main

Fish cakes

Main

Fish chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder 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 includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Main

Fricot

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 (fricot au poulet), 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. the word fricot has its origins in 18th century france where it was used to mean a feast. the following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.

Main

Fried clams

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 (roadside restaurants). clam rolls are fried clams served in a hot dog bun. they are usually served with tartar sauce.

Side, Snack, Appetizer

Garlic fingers

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

Main

Hodge podge

Hodge-podge or hotch potch (variously capitalised and hyphenated) 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.

Main

Homard

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters 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 coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Lobster chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder 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 includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Main

Lobster roll

A lobster roll is a dish native to new england. it is made of lobster meat served on a grilled hot dog-style bun. the filling may also contain butter, lemon juice, salt, 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 sides.

Dessert, Sweet

Maple sugar

Maple sugar is a traditional sweetener in canada and the northeastern united states, prepared from the sap of the maple tree ("maple sap").

Breakfast

Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. 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 and used by the indigenous peoples of north america. the practice was adopted by european settlers, who gradually changed production methods. technological improvements in the 1970s further refined syrup processing. virtually all of the world's maple syrup is produced in canada and the united states. the canadian province of quebec is the largest producer, responsible for 70 percent of the world's output; canadian exports of maple syrup in 2016 were c$487 million (about us$360 million), with quebec accounting for some 90 percent of this total.maple syrup is graded according to the canada, united states, or vermont scales based on its density and translucency. sucrose is the most prevalent sugar in maple syrup. in canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. in the united states, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as vermont and new york have more restrictive definitions. maple syrup is often used as a condiment for pancakes, waffles, french toast, oatmeal, or porridge. it is also used as an ingredient in baking and as a sweetener or flavouring agent. culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.

Dessert, Sweet

Merveilleux

The merveilleux (marvelous) 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 or unthinkable for coffee, excentrique or eccentric for cherry, and magnifique or 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 "tête de nègre", "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.

Dessert, Sweet

Mince pie

A mince pie (also mincemeat pie in new england, and fruit mince pie in australia and new zealand) is a sweet pie of english origin filled with mincemeat, a mixture of fruit and spices. it is 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 christmastide, 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 the large oblong shape once observed. today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across the united kingdom and ireland.

Dessert, Sweet

Molasses cookies

Drink

Moosehead

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.this company had an estimated 4 percent share of the canadian domestic market in 2018. since all major competitors are owned by multi-nationals, moosehead is now the largest fully canadian-owned brewer. this is a private company that is not required to release financial information, but the ibisworld industry report on breweries in canada stated the company was expected to generate $263.8 million in revenue over 2016.

Dessert, Sweet

Oatcake

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 (girdle in scots) or baked in an oven.

Side, Snack, Appetizer

Petit pain

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

Dessert, Sweet

Pets de soeur

Pets de sœur, literally nun 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 and cinnamon, then rolled, sliced, placed in a pan, covered with additional brown sugar, covered in milk, and finally baked. sufficient milk must be added such that it is not dry after the baking. it is called pets de soeur as it was served by nuns at boarding schools in some parts of the province of quebec. if milk is not added, then they should be called nombrils de soldats, literally soldier navels, and not pets de soeurs. they are very similar to cinnamon rolls but are not leavened. in quebec, 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 french canadian catholics. variations may replace the brown sugar with molasses, caramel sauce or maple syrup; however, this is not common and not traditional.

Side, Snack, Appetizer

Pickled egg

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 favourite 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 largely 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. pickled eggs may be served as part of a main course, hors d'œuvres, or garnishes.

Side, Snack, Appetizer

Ployes

A ploye or ployes is a acadian pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the madawaska region in new brunswick and maine. first invented in nova scotia, they later spread to the st. john valley and maine. much like grits, or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. it was very cheap, easy to make, and with local toppings, such as maple syrup or cretons, could vary in taste. this staple is often eaten with baked beans. over time, however, it simply became a traditional dish. the recipe varies from family to family and is handed down through the generations. the batter itself is very thin and runny so as to ensure it does not get too thick while cooking. the ploye resembles a crêpe in thickness when cooking. in madawaska, maine, the ployes have a yellow color due to the type of buckwheat used in the mixture. recipes sometimes include a little vinegar to keep the cakes from turning red. a ploye, contrary to a pancake, is only cooked on one side (but some turn it over after for a few seconds). once cooked, it is buttered and covered in maple syrup, brown sugar, molasses, or cretons. it is then rolled or folded up and eaten. it is also served with the local traditional chicken stew called fricot, which more closely resembles chicken soup with homemade flour dumplings (also called sliders). ployes are often served at local events and fairs, such as the ployes festival and foire brayonne. ployes are popular with vegans because they are made without milk or eggs.

Breakfast

Poutine à trou

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

Main

Poutine râpée

Potato dumpling with a pork filling

Main

Rappie pie

Rappie pie is a traditional acadian dish from southwest nova scotia and areas of prince edward island. it is sometimes referred to as rapure pie 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.

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Seafood chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder 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 includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Drink

Wine

Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. 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 (terroir), 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. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.