Poutines blanches are white dumplings made by Acadians for soups and stews. Unlike most other dumpling recipes for soups and stews, there is no fat in the recipe. Poutines blanches can be used as dumplings in dishes such as fricot, pot-en-pot, etc. Cooking Tips 1 cup of flour ½ teaspoon salt 1 tablespoon baking powder…
Acadian Food
Rappie Pie
Rappie pie is an Acadian, savoury casserole based on grated potato along with meat or seafood. It is made in Nova Scotia and Prince Edward Island. It is a layered casserole, consisting of layers of grated potato between which there will be layers of either seafood (such as scallops, clams, etc), or meat (such as…
Samphire
Samphire © Denzil Green Samphire is a bright green marsh plant that grows on rocks by the sea. It’s a perennial that grows in clumps and bunches up to 60 cm (2 feet) tall. Some people think of it as a pot-herb; some think of it as a vegetable. It does have leaves, but they…
Savoury
Summer Savoury © Denzil GreenSavoury is an herb. It comes in two forms, winter and summer. Both have a similar flavour. In the UK, you need to ask for Summer Savoury or Winter Savoury; if you ask just for Savoury, people will be thinking “savoury” as opposed to “sweet” and wait for you to complete…
Tresse
Tresse © Paula Trites Tresse is an Acadian dessert. It is a yeast-raised bun. The dough is pieces of plain bread dough, that are braided, then deep-fried to cook them. It is served warm with a side dish of caramel sauce to dip pieces into.
Zougnes
Zougnes are tarts whose filling is made from apples (peeled and diced), cranberries, raisins and salt pork (simmered for an hour, then diced.) The pastry crust is made as you would a pie crust, but with the addition of an egg and baking powder, and with lard definitely used as the fat. The pastry is…