Hotel Paulin
143 St-Pierre Boul O E1W 1B6 Caraquet, NB, Canada

Wondering what to do with Spaghetti Squash? Here's a hint: Ratatouille is much better than Chop Suey! This is one of my favorite ways to prepare spaghetti squash when it comes into season. This is a perfect fall recipe because it uses all the vegetables that come into season all at once! Ratatouille is a beautiful dish to look at but even better to eat! It is a great make-ahead dish that can be served for any fall occasion. It makes a show-stopper side dish or it can be...Continue reading

Spaghetti squash is a very fun and versatile vegetable to cook and can easily replace pasta . It is a perfect veggie if you want to reduce starch intake or if you want a gluten free and nutrient-dense food. It is low in calories but high in several key vitamins and minerals. In particular, it is a good source of fiber, vitamin C, manganese, and vitamin B6. One cup (155 grams) of cooked spaghetti squash provides 42 calories. They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene.

Pumpkin Spice and Everything Orange is Twice as Nice ! Pumpkin is a cultivar of winter squash that is most often deep yellow to orange in coloration. It is very versatile to cook with, making great jams, chutney's, soups, pies, cakes and more! It is Highly nutritious and Rich in Vitamin A Calories: 49 Fat: 0.2 grams Protein: 2 grams Carbs: 12 grams Fiber: 3 grams Vitamin A. It is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good ...Continue reading

Awash with squash ? .......Pumpkins, peppers and zucchini too! Here is my conversation with Vanessa sharing some fabulous recipes celebrating the fall harvest and Thanksgiving. You will want to add these to your fall recipe box!

Elsa, picking apples from a semi-dwarf tree ; me on a ladder picking from an old standard tree and then driving the tractor to pick up our treasures!

Creamy Dreamy Cauli-Fredo This makes a quick supper and the the cauliflower really gives it substance, delivering a satiny smooth sauce. If you want to make this vegan, just omit the pancetta. Serves 4... 1 -2 cups cauliflower florets (reserve underside stems & greens) 1 lb ( 454 g) fettuccine noodles 1 tbsp each, butter and olive oil 1 cups 10% cream or milk 3 cloves garlic, sliced 1/8 in thick 2 cups chopped Swiss chard, (separate stems from greens, and reserve)* cup cooked chopped pancetta or 4 slices cooked bacon, chopped 1 cup grated Parmesan cheese Salt & pepper to taste Chopped fresh Italian parsley or basil, for garnish *you can substitute spinach or rapini or even chopped broccoli Bring a large pot of salted water to a boil. Add the fettuccine to the boiling water, stir a few times, to prevent sticking. Place a steamer basket over pasta , add cauliflower. Or, just add cauliflower directly into pasta pot. Once water returns to a boil cook about 10 minutes. Remove the cauliflower and place in blender or food processor with 1 cup of the cream and set aside. Drain pasta and keep warm, reserving the hot pasta water ( I use a pasta pot where it cooks inside a colander and then you just lift and drain). Tip: Save your hot pasta water so you can plunge the pasta back in to warm up, just before serving. Meanwhile make the sauce: In a large skillet heat the butter and oil until melted. Add garlic and cook until soft about 1 -2 minutes. Add the reserved Swiss chard and chopped cauliflower stems first, stir and cook about 2 minutes. Add remaining chopped greens with cup water, cover reduce heat to medium-low and cook 5 minutes. Puree the cauliflower and cream until smooth. Add the cauliflower puree and cooked bacon to the swiss chard. Stir and cook sauce about 2 minutes until heated through. Plunge pasta back into hot pasta water to warm up. Remove sauce from heat, stir in the Parmesan, season with salt and pepper to taste. Add hot pasta to sauce toss and serve. Garnish with chopped parsley or basil.)

Cauliflower Rice Pilaf You can season this recipe any which way to go with almost anything. Turn it into a Mediterranean couscous by using pine nuts and raisins. Switch out the spices for cinnamon & allspice. You can use this as a rice, or a stuffing or serve it on top of oven roasted squash. I made this in my Rice Cooker and it turned out fabulous! No added water needed, the cauliflower cooks in it's own juices. Just be sure to stir it 2 to 3 times, while cooking. This h...olds really nice and can be re-heated. Makes 6 servings 1 small head cauliflower or large, broken into pieces 2 tbsp butter cup almonds or pine nuts dried cranberries or raisins or any dried fruit 2 green onions, chopped 1 tsp curry powder (or cinnamon, allspice ) 1 tsp turmeric 1 tsp orange or lemon rind Salt & pepper to taste Finely chop cauliflower in food processor or chop by hand. Set aside. Start rice cooker. Add butter, almonds, cranberries and onions to rice cooker or to a medium pot. Saute over medium-high heat for 2-3 minutes, stirring. Add curry and turmeric, stir to mix. Cook 1 minute. Gradually add the cauliflower in thirds, stirring well to mix ingredients and spices. Cover, reduce heat to medium- low, (if cooking stove-top). Cook 10 -12 minutes, stirring often, 2-3 times, until cooked. Do not over cook. Texture should be similar to rice, with a bit of texture, tender-crisp. If you cook too long it will become too soft, mushy, and strong tasting.

Green Chutney (Indian Mint-Cilantro Chutney) Serve this yummy sauce with the Samosa Rolls. Freeze any left-over sauce for your next batch of Samosa! 1 cup lightly packed chopped fresh cilantro... 1/2 cup lightly packed chopped mint 1 tablespoon fresh ginger, chopped 2 cloves garlic, coarsely chopped 2 tablespoons desiccated unsweetened coconut 1 tbsp NB Maple syrup or honey 2 tbsp lemon juice cup water cup olive oil Place all the ingredients (accept oil) in blender food processor with water and process. Add more water if needed. Add oil in a steady stream. Process until smooth.

Easy Samosa Rolls Here is my easy version of Samosa that are so crispy-good! You would swear you were eating meat with the flavour and texture. Don't tell any of your anti-vegan friends out there these are made with cauliflower. I guarantee, they'll eat 'em, they'll love' em and never know! I am using store bought frozen Phyllo pastry and rolling them up into rolls rather than into triangles....much faster! Brush with butter and pop ’em in the oven and let the phyll...o do its magic. They come out golden brown and perfectly crispy! Slice them diagonally and serve with a Green Chutney (Indian-Mint Cilantro) recipe below. Tip: Make the filling up ahead and refrigerate until ready to roll and bake. You can freeze them after baking and re-heat to serve. Makes a a great appetizer! Easy Samosa Rolls Makes 10 Rolls -30 pieces Filling: tsp cumin seeds, Fennel seed, 2 tbsp each butter 2 tbsp peanuts or cashews cup chopped onion head cauliflower ( lb), chopped, blanched or steamed 3 minutes 1 tbsp minced ginger 2 tbsp golden raisins 1/4 cup fresh or frozen green peas 1 cup, cooked and coarsely mashed potatoes Pinch of sugar Salt to taste Indian Spice Blend: tsp EACH: Ground Coriander (powder) Garam Masala Cayenne pepper (or adjust to taste) 1 pkg frozen Phyllo Pastry, thawed Melted butter for brushing Heat a large sauté pan over medium-high heat. Add the cumin and fennel seeds and fry until they begin to pop. Add butter and heat until melted and hot. Add nuts and cook 1 or 2 minutes until they begin to lightly brown. Add onion, blanched cauliflower, ginger, raisins and peas. Cook stirring about 3 minutes. Stir in mashed potatoes and spices. Reduce heat to medium and continue to cook another 3-5 minutes. Remove from heat to cool. Refrigerate filling until ready to roll. Preheat oven to 425 degrees F. Prepare Rolls: Unroll the phyllo pastry dough, cover with plastic wrap and a damp t-towel. Peel and lift off 2 sheets and keep the remaining dough covered so that it doesn’t dry out. Lay the pastry sheets flat on a clean surface, cut dough down the middle using a pizza cutter or knife, dividing pastry sheets in half ( 8 x 12 each). Brush lightly with melted butter between the sheets. Working with the short end , place 2 tbsp filling about 1/3 away from the edges and spread filling evenly across. Roll pastry tightly over the filling, folding side edges in over the first roll, and rolling away from you. They should look cigar rolls. Make sure your roll is tight. Place on baking sheet and cover with another damp towel while you make the rest of the samosa rolls. Continue until all your filling is used up. Brush with butter and bake in the center of the oven for 20-25 minutes, or until golden and crisp, turning halfway through the cooking time. Cool slightly and cut each roll diagonally into 3 pieces. Serve warm, garnished with Green Chutney (Indian Mint-Cilantro Chutney).

If cauliflower is not on your menu these days, well you're just not fashionable enough! Gone are the days of eating over cooked, water-logged, strong tasting cauliflower or cauliflower baked in Cheeze Wiz! Now that many people are obsessed about reducing their intake of carbs, they have a new found appreciation and developed a love affair with cauliflower, replacing it for potatoes (not me! I eat both! ) In short, cauliflower has become an "in food-trendy vegetable". But... I can give you lots of better reasons to eat cauliflower right now. It's in season across NB; it can be incredibly delicious ( if handled properly) and it's one of the most versatile of vegetables out there! It can be eaten raw, pickled, roasted, baked, pureed and added to sauces. It can be mashed, curried and even turned into rice and pizza crust! It is also really good for you! Cauliflower is considered a super-food because of its nutrient-rich content. It is high in fiber, and vitamins B and C. It also contains high concentrations of carotenoids (antioxidants) and glucosinolates. Both of these compounds have anti-cancer effects and have generated a lot of interest. One serving of cauliflower has 100% of the daily recommended amount of vitamin C. Understanding Cauliflower and Cooking it...... Cauliflower is one of several vegetables from the species called Brassica family or cabbage family of veggies ( cabbage, Brussel sprouts, turnip, rutabaga, Collard greens, Kohlrabi, Radish, Arugula....etc). This family of vegetables gets more strong-tasting as it cooks. So it is important to not over cook them. It is an annual plant that reproduces by seed. Typically, only the head is eaten but really all the underside greens and stems can be eaten too. I have some recipes that use the entire head, stems and all! Now, let's get cooking.........

Cauliflower POWER ! It has become the holy grail of vegetables in recent years and if you're not already a cauliflower lover, I’m sure I can convert you with these recipes I’m featuring. Here is my conversation with Vanessa talking all about cauliflower. Recipes to follow!

Acadian Shrimp Salad with Asian Dressing Makes 6-8 servings as a starter This makes a great main course salad or serve as a starter. Either way, these shrimp rise to the occasion and are the star ingredient in this dish! ... There is a bit of prep and assembly to this recipe but it is well worth the effort and can be done in advance -it holds really well! You can use the same salad base as the previous salad recipe but try using mango , fresh pineapple, even crisp fall apples instead of orange. I've switch out the herbs for cilantro, garnished with toasted sesame seeds and Poof! you have a totally different recipe! I deliberately make more dressing than needed, to whip up for a last minute salad. The dressing doubles over as a great marinade for chicken, pork and fish too! Most vinaigrette's store well, refrigerated in a tightly covered jar up to 2 months. Asian Vinaigrette: Makes about 2 3/4 cups cup rice vinegar or white vinegar Grated rind from one lime cup fresh lime juice 2 tbsp finely chopped fresh ginger 2-3 cloves fresh garlic, crushed 2 tbsp Light Soy Sauce (such as Kikoman ) 2-3 tsp hot Chili Garlic Sauce (to taste) 1 tbsp Thai sweet Chili Sauce (or Hoisin sauce) 2 tbsp brown sugar 2 tbsp sesame seed oil 1-1 cup vegetable oil Salad: 1 lb Belle Baie or Port Royal Shrimp, defrosted and rinsed 2 bunches bean thread or glass noodles ( or any cooked Asian noodle: Ramen, Rice, Udon, even whole wheat spaghetti) Mixed lettuces and purple endive (or thinly sliced red cabbage) Any combination of these salad ingredients, thinly sliced/julienned: Mango or pineapple or apple, skin on English cucumber (or field cucumber, peeled) Radish or Daikon root Snow peas Avocado Green onions Toasted black & white sesame seeds (or crushed roasted peanuts) for garnish Chopped fresh cilantro 1. Mix ingredients for vinaigrette in a large measuring cup or glass bowl. 2. Toss shrimp lightly with a small amount of dressing just enough to lightly coat the shrimp; set aside, refrigerated. 3. In separate bowl, pour boiling water over glass noodles to soften for 7 min. Rinse, drain with cold water. Toss a small amount of dressing over noodles; set aside, refrigerated. 4. Place lettuces on plate, layer with prepared salad ingredients. 5. Top with noodles and shrimp. 6. Spoon a small amount of dressing over the lettuce, garnish with toasted sesame seeds, cilantro and serve.

Acadian Shrimp with Endive & Creamy Citrus Herb Dressing Makes 6-8 servings as a starter This is a very elegant salad that is light and refreshing to eat any time of year! ... Creamy Citrus Herb Dressing Makes about 1 1/2 cups 1/2 cup mayonnaise 1/2 cup sour cream or yogurt 2-3 tsp freshly grated lemon & orange rind 2-3 tbsp fresh lemon & orange juice 1 tbsp white wine vinegar 2 tbsp light olive oil 1 tbsp finely chopped red pepper 1 tbsp finely chopped tarragon 1 tbsp finely chopped chives or green onions 1/8 tsp cayenne pepper Pinch of curry to taste Salad: 1 lb Belle Baie or Port Royal Shrimp, defrosted and rinsed Mixed lettuces and purple endive ( or thinly sliced red cabbage) Any combination of these salad ingredients, thinly sliced: Radish Red onion English cucumber or (field cucumber, peeled) Avocado Orange (peel removed) 1. Mix mayonnaise and sour cream in a large measuring cup or glass bowl. 2. Add remaining dressing ingredients and adjust seasoning to taste. 4. Place lettuces on plate and top with sliced salad ingredients. 5. In a separate bowl, lightly toss a small amount of dressing over the shrimp and place on top of lettuce. 6. Spoon a small amount of dressing over the greens and serve.

Acadian Shrimp with Sweet Pea Pesto & Pasta When you use Wild Cold Water Shrimp in recipes, there are two important things to know: 1) You will need to rinse them before using to remove the salty brine taste. 2) Remember, they are already cooked, so you just need to slightly warm them in the sauce. Or, just before serving, soak them in hot water before adding to your recipes, if using in a hot dish. For a cold dish or salad, rinse in very cold water before using. This is one... of my favorite recipes that I developed using our local shrimp. Trust me, you will never get tired of this recipe! The sauce is based on the traditional Spanish method for making Garlic Shrimp. Make the pesto ahead of time and warm it when ready to serve the shrimp. You can use fresh or frozen peas to make this. Even if you have someone who says they don't like peas, I'm sure they'll eat this and never know they ate peas! For the shrimp sauce, I used hot smoked paprika, but mild works too. Remember to freeze any leftover pesto by the portion for your next quick pasta fix ! SWEET PEA PESTO 2 cups fresh or frozen green peas cup packed chopped fresh basil cup grated Parmesan cheese -1/3 cup olive oil Salt and freshly ground pepper 1 lb hot cooked pasta 2 tbsp butter SHRIMP 1 lbs Belle Baie or Port Royal Shrimp, defrosted & rinsed 2 tbsp olive oil & butter ( half n half) cup chopped shallots 1 tbsp chopped garlic 2 tsp hot smoked Spanish paprika 1/3 cup white wine 1/3 cup fish or chicken stock Freshly ground pepper 1.Blanch peas in boiling water for 1 minute. Drain and rinse with cold water to stop cooking. 2. Add peas to a food processor with basil , cheese and oil, process until smooth. Season with salt and pepper to taste. Set aside. 3. Cook pasta, toss with butter and keep warm. Meanwhile make your shrimp sauce. 3 Heat oil and butter in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil and reduce by half .Remove from heat and stir in shrimp, toss to coat. Toss pesto and pasta together and mix well. Portion pasta into bowls and spoon shrimp around pasta. Garnish with fresh torn basil, Parmesan cheese, fresh cracked pepper and serve.

Mireille's Wild Shrimp Frozen in Spring Water...... Now this is a really practical handling and freezing tip that only a fisherman's wife would know! You need to have access to raw, unprocessed shrimp, so you need to know a fisherman or be married to one! Thank you, Mireille for sharing this, I've already packed all my shrimp this way! 1. Use only "raw" fresh wild caught shrimp... 2. Soak & rinse shrimp well in cold water 3. Pull off heads, but leave peels on and stuff into bottles of spring water. (you will need to pour out 1/2 of the water, in order to pack the shrimp) 4. Leave a head space of 2 inches ( for expansion after freezing) 5. Freeze immediately. When ready to use in a recipe, cut off bottom of water bottle with a knife and remove the shrimp. This is ideal for making sushi or for any recipe calling for raw shrimp.

"Fisherman's-way" to Cook & Eat Fresh Wild Shrimp...... After the shrimp was unloaded off the boat, Michel Leger invited me back to his house to teach me how to properly cook these shrimp. His wife, Mireille, shared a few secret tips too that proved to be very useful! 1. Rinse and soak the raw shrimp in cold water, using a large strainer. ... ....have a tiny swig of gin 2. Have a big pot of boiling water ready. .......have a litt'l bit more gin 3. Plunge strainer with shrimp into boiling water. Return it to a boil. .......have another drink of gin 4. Boil 90 seconds. .......while waiting, take a shooter of gin 5. Remove and plunge shrimp into cold water to cool quickly. .......have another quick swig of gin 6. Pull off heads and peel. .......this takes longer, so finish the bottle of gin 7. Celebrate job well done! Open a new bottle of gin, eat & enjoy! See more

Lucky Andre Lacroix got his sac of gold!

Shrimps Aboard and What a Catch! Merci! to Fernand at Belle Baie, and merci to Michel Legere and Marc André, who shared their boat, fishing knowledge and some of their delicious shrimp too! It's Shrimping season here on the Acadian Peninsula, so come on up for a fresh feed of our "Wild Caught Cold Water Shrimp" because you know where they come from and you can buy your quota for the year! ...Continue reading

All Aboard !.........Shrimps Aboard ! 50 Tons that is. It's Shrimping Season here on the Acadian Penisula. Here's my conversation with Vanessa talking about New Brunswick's Wild Cold Water Shrimps and my adventures aboard the shrimping vessel, "Marc-Andre Guillaume" with Michel Legere.

Here is a little peak of my tour and visit to Colette's "Secret Garden by the Sea"! No wonder her wild blueberries and products taste so great! Merci Colette, Tu as tant de talents !

Meet Colette & Denis, Certified Wild Blueberry growers. Visit Colette at the Caraquet Farmers Market.

These are just some of the amazing wild blueberry products I use at Hotel Paulin in my recipes and for in-room guest services.....all handmade by Artisan, Colette Legere from Les Bleuets à Mémé : Wild Berry Bars, Powders and beautiful Wild Berry & Fine Chocolate Pralines! To die for! https://www.facebook.com/lesbleuetsameme

Crème Bleuet -see recipe post below!

Meringue Tart Wondering what to do with all those leftover egg whites? Well I have the perfect recipe. I always have tons of leftover after egg whites after making my Crème Bleuet . So I created this recipe by transforming egg whites into another perfect dessert, a Meringue Tart ! You can make this with almost any berry and now that the N.B. Cranberry season is just around the corner, you can easily turn this into a Cranberry Meringue Tart. The rich buttery crust is... my easy "press n' bake crust" and it's a great flavour match with the meringue filling. Here's another bonus: I have provided a Gluten-free variation to the crust since the filling is already gluten-free! This recipe works equally well with frozen berries too, but be sure to defrost the berries 3/4 of the way through before adding them to the recipe. You'll be thanking me year round for this recipe and it's so versatile too! Wild Berry Meringue Tart Makes one-10 inch tart Base: cup butter 1/3 cup granulated sugar 1 cup + 2 tbsp all purpose flour * *Gluten-Free Base: replace the A.P. flour above with cup gluten-free flour or rice flour cup cornstarch + 2 tbsp Filling: 2/3 cup granulated sugar tsp baking powder 1/8 tsp cream of tartar 3 egg whites ( 1/3 cup egg whites) Pinch salt tsp almond extract 3/4 cup wild blueberries, fresh or frozen (thaw first) 3/4 cup raspberries, fresh or frozen (thaw first) cup sliced or chopped almonds 1 tbsp cornstarch 1 tsp grated lemon or orange rind Base: Cream butter and sugar together in mixing bowl until light and fluffy. Gradually add flour and mix well. Turn out and press into the bottom and sides of a 10-inch tart pan with removable bottom. (If you don’t have a tart pan, you can use a 10-inch spring- form pan, just press the dough about 1 inches up the sides of the pan all around to form the crust) Refrigerate for about 30 minutes. Pre-heat oven to 375 F Place a piece of tin foil or parchment over the pastry and up the sides and fill with dried beans or small pebbles to weigh down. You can also use an empty glass pie plate to weigh down. Pre-bake crust for about 10 minutes. Cool completely on rack. Filling: In a small bowl, mix together the sugar, baking powder and cream of tartar. In large mixing bowl, beat egg whites and salt on high speed until frothy. Gradually beat in sugar mixture until stiff peaks form. Stir in almond extract. In a separate bowl, mix the berries, almonds, cornstarch and lemon rind. Gradually and gently fold in berry mixture into the egg whites. Spoon filling into pre-baked crust. Bake in 375 F oven for 25-30 minutes until browned and tester inserted in center comes out clean. Cool on rack. You can make this a day in advance, but store covered at room temperature.

Crème Bleuet This is my blueberry-version of the ever-so-popular classic French dessert, Crème brûlée. If you don't have a blow torch to caramalize the sugar on top, just use a crumbled Skorr toffee crunch bar instead. Better yet, insert a piece of gourmet chocolate. I used a Wild Berry Chocolate Bar from our very own local Artisan & Chocolatier, Colette Legere, who owns " Les Bleuets à Mémé". Colette is a very talented artisan who makes a very special gourmet bar usin...g dried blueberries from her certified organic wild blueberry fields. She also makes a variety of other very high-end unique products, such as Blueberry Dust. I have used both products here. Visit her Facebook page to learn more about her products and how to get them. https://www.facebook.com/lesbleuetsameme Wondering what to do with all those leftover egg whites? Well, I have the perfect recipe, Wild Berry Meringue Tart. Stay tuned and I will post in future weeks. Crème Bleuet Makes 4 individual (ramekin) desserts cup prepared Blueberry Marmalade (see recipe below) 4 large egg yolks 1 cup heavy cream 1 cup 18% cream 1/4 cup granulated sugar tsp vanilla extract or 1/2 fresh vanilla bean cup brown sugar ( optional, and if using a blow torch) OR 1 Les Bleuets à Mémé Wild Berry Chocolate Bar or SKORR Bar Preheat oven to 350 degrees. Place ramekins on a small rack in a baking dish. (or use 4 metal canning jar rings to make your own rack) Spoon 1 tbsp blueberry marmalade into the bottom of each ramekin dish. Place egg yolks in a medium bowl and whisk until blended. Set aside. In a large glass measure or bowl mix the creams, sugar and vanilla. If using fresh vanilla bean, scrape out the inside with tip of knife and add to cream with the pod. Microwave at HIGH 3-4 minutes until hot (not boiling) to dissolve sugar. Remove pod. Slowly whisk cup of the hot cream mixture into egg yolks and then whisk the egg yolk mixture into the hot cream mixture. Pour boiling water into baking dish, to fill about 1/3 up the ramekins, creating a bath for the ramekins. Slowly pour the custard mixture into the ramekins over blueberry marmalade, being careful not to disturb the blueberry. Bake in preheated oven for 35-45 min or until center is almost set but still jiggles. Remove from oven and carefully remove ramekins from hot water bath. Cool. Just before serving, sprinkle 1 tsp sugar over each custard, using your finger to evenly spread a layer of sugar. Torch to caramelize the sugar. Garnish plate with Blueberry Maple Syrup, fresh wild blueberries and blueberry dust. Serve immediately.

MICROWAVE WILD BLUEBERRY MARMALADE This is a really great tasting jam that is so super easy to make. It is low in sugar and no-pectin is required. You make your own pectin by using the oranges and lemon peel. All you need is a food processor or blender and a microwave. Try for a morning treat with cream cheese and on an oven hot croissant or toasted baguette. MICROWAVE WILD BLUEBERRY MARMALADE... Makes about 3 (1 cup) jars 1 orange lemon 1 cup white sugar 1/2 cup apple juice or orange juice 4 cups fresh or frozen NB wild blueberries cup Grand Marnier or Cointreau or apple juice Wash orange and lemon well. With a serrated knife, slice off stem ends and cut off any visible blemishes. Chop lemon and orange into chunks and place in food processor bowl with sugar and half the apple juice. Process until smooth and place in a large 8-cup glass measure. Add blueberries, remaining apple juice and Grand Marnier to food processor bowl and process until well crushed. Microwave on HIGH for 3-5 minutes, stirring halfway through. Cook for another 5-10 minutes, stirring often, until thickened. Spoon a small amount onto a saucer and place in fridge to test for setting. If too runny, microwave another 5 -10 minutes more to thicken. Spoon hot jam into hot sterilized jars, with rings and seals Cover and rest at room temperature until lids pop. Store in the fridge up to 3 months. If you want to store longer and in a pantry, process in a hot water bath.

Wild New Brunswick Blueberry Butter This goes perfect with cheese! Here, I have served it with our very own, Les Blancs D'Arcadie Extra Old Cheddar. Try it on top of warmed Brie or goat cheese. Serve with Paté, duck breast, pork tenderloin, smoked turkey, roast chicken and any wild game. It is especially good with smoked salmon and cream cheese! This is a very gourmet little gift! Wild New Brunswick Blueberry Butter... Makes about 1 cup/250 mL Blueberry pulp reserved from Blueberry Syrup (about 1 cups) 1/4 cup brown sugar 1 tsp lemon zest 2 tsp lemon fresh lemon juice Pinch of Nutmeg & Cinnamon Puree the blueberry pulp in a food processor or blender for 1-2 minutes or until smooth. Combine the pureed pulp with remaining ingredients in a 6qt. stainless steel saucepan. Bring to a boil over medium -high heat, stirring often. Reduce heat and simmer, stirring constantly, 7-10 minutes until mixture thickens and holds its shape on a spoon. Ladle hot blueberry butter into a hot jar, leaving 1/4- inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Store in refrigerator up to 4 weeks.