HALIFAX FOOD GUIDE (Must-Try Food & Drink in NOVA SCOTIA) ???? | Best CANADIAN FOOD in Atlantic Canada
Hey guys, Samuel and Audrey here, and today we’re taking you on a massive food tour of the beautiful seaside city of Halifax, Nova Scotia!
This summer, we had the chance to spend a week exploring Halifax in partnership with Tourism Nova Scotia and the cuisine was a real highlight.
Our quest for a taste of the Maritimes led us to all sorts of restaurants, breweries, distilleries, pubs and outdoor patios, and we’re going to be sharing them all in this video. We’ll dive into the seafood scene with dishes ranging from lobster roll to risotto with scallops, and seafood linguini to fusion maki rolls.
We’ll taste the beloved Halifax donair, which is the city’s must-try dish and a great street food snack. We’ll also visit a few different craft breweries, go on a sunset wine cruise, and do a spirit tasting inside the citadel.
So join us on this Halifax food tour as we check out some of the best Canadian food in Atlantic Canada!
The following is our Halifax food guide. Bring your appetite!
???? HALIFAX FOOD GUIDE ???? Must-Try Foods & Drinks in Nova Scotia:
01:00 // Waterfront Warehouse
- Seafood tower featuring Atlantic lobster, local oysters, a shrimp cocktail, crab claws, marinated chilled mussels, solomon gundy, and a selection of sauces and chutneys
- Caesar and Irish red beer
- Pecan flan with caramel and blueberries
- Strawberry rhubarb crumble with vanilla ice cream
04:45 // The Bicycle Thief
- Local scallops with a herbed crumb crust, lemon, white wine and garlic butter
- Jumbo shrimp sauteed with garlic, Cognac, charred grape tomatoes, and a splash of cream
- Linguine all'Aragosta, Nova Scotia lobster, roasted garlic, tomato, sherry and cream
- Risotto con Capesante, pistachio-dusted scallops, lemon zest and mascarpone
- Shortcake with caramel and pecans
- Lemon meringue pie
- Glass of Tidal Bay white wine and another glass of Malbec by Trapiche in Mendoza, Argentina.
07:35 // Salty's
- Bacon-wrapped scallops with a homemade cocktail sauce
- Nova Scotia smoked salmon with sour cream, capers, red onions and bread
- Seafood chowder with a mix of local fish and shellfish
- Lobster roll in a croissant with a garden salad
- IPA and a cider
- Blueberry cake with whipped cream and ice cream
09:52 // The Canteen
- 'Crobster' roll with crab and lobster
- Snow crab and cream cheese dip
- Ginger and ginseng soda
- Carrot cake with roasted coconut and cream cheese icing
12:40 // Brightwood Brewery
- Vermont is for Lovers, New England IPA
- Minutes California Common Lager
- Made me Blush Rosé IPA
- BMAC IPA Memorial Beer
- Savoury New Zealand-style pies from Humble Pie
14:45 // Sea Smoke
- Holy Dynamite with tempura shrimp and BBQ eel
- Sea Smoke with smoked salmon
- Black Mamba with tempura shrimp and lobster
- Philadelphia roll
- Spicy salmon roll
15:48 // Wines on the Water aboard Tall Ship Silva
- 5 Nova Scotia wines
- Charcuterie board with meats, cheeses and bread
- Grilled seafood
17:22 // Alexander Keith's
- Stag's Head Red Ale
- Raspberry Gose
18:48 // Red Stag Tavern
- Flight of Alexander Keith's beers
- Fried macaroni and cheese balls
- Deep-fried pepperoni stick
- Pale Ale battered fish & chips
- Haddock on a brioche bun
22:22 // Garrison Brewing Co
- Sasquatch Hop Smash Pale Ale
- Irish Red
- Deja Moo Milk Stout
- Ginger & Turmeric Relax IPA
- Tall Ship East Coast Ale
23:16 // Piatto Pizzeria
- Naples-style Margherita Pizza
23:40 // The Stubborn Goat Beer Garden
- Local craft beer
- Poutine
24:11 // The Arms Public House at the Lord Nelson Hotel
- Eggs, bacon, hash browns, toast and fresh fruit
- French toast with fresh berries and maple syrup
- Coffee and juice
26:09 // Johnny K's Authentic Donairs
- Beef donair with tomatoes, onions and a sweet sauce
27:36 // Compass Distillers at the Citadel
- Noon Gun Gin
- Fort George Genever
- Daily Ration Rum
28:53 // The Mercantile Social
- Gin Ricky and red wine
- Soba salad with mushrooms, edamame beans, and shrimp
- Double cheeseburger with an onion ring and fries
- Mini-cheesecake with ice cream
#Halifax #NovaScotia #FoodTour
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HALIFAX FOOD GUIDE (Must-Try Food & Drink in NOVA SCOTIA) ???? | Best CANADIAN FOOD in Atlantic Canada
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Easy No Bake Black Forest Cheesecake - Quick, Simple, and so Tasty!
Chocolate and cherry lovers will go crazy for this no-bake black forest cheesecake. Made with velvety cream cheese, whipped cream, tart cherry pie filling, and rich chocolate shavings to create a dessert with a dreamy mousse-like texture, this treat is as decadent and delicious as it sounds.
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Grab the full, printable recipe on my blog:
INGREDIENTS
6 ounces pre-made Oreo pie crust
12 ounces cream cheese, room temperature
½ cup granulated sugar
¾ cup full-fat sour cream
1½ teaspoons vanilla extract
3 ounces semi-sweet baking bar, chopped (I used Ghirardelli brand)
8 ounces tub whipped topping, thawed
1 cup canned cherry pie filling, I used Duncan Hines/Comstock more fruit
Chocolate curls, optional garnish
For the Chocolate Curls
4 ounces semi-sweet chocolate baking bar, broken into small pieces (I used Ghirardelli brand)
1 tablespoon vegetable shortening, I used Crisco
INSTRUCTIONS
Remove the plastic cover for the pre-made Oreo pie crust and set it aside.
In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 minute or until light and fluffy.
Add the sour cream and vanilla extract. Beat for an additional 30 seconds until all the ingredients are fully incorporated.
Transfer half of the cream cheese mixture to another large mixing bowl. Set both bowls aside.
Add the chopped semi-sweet baking bar to a small microwave-safe bowl and heat for 1 minute at 60% power. Stir, then heat again for another 30 seconds to 1 minute at 60% power. Stir until smooth.
To one of the bowls with the cream cheese mixture, fold in the melted semi-sweet chocolate until fully incorporated. Set aside.
Divide the thawed whipped topping equally between the chocolate cream cheese bowl and the plain cream cheese bowl.
Fold the whipped topping gently into each of the mixtures. These will be the black and white layers of your pie.
Spread your chocolate cream cheese mixture into an even layer onto the bottom of your pre-made Oreo cookie crust.
Top that with the plain cream cheese mixture and spread it into an even layer as well.
Cover your pie with the plastic piece that came with the crust (you will just flip it over, and it creates a lid for your pie) and refrigerate your no-bake black forest pie for 8 hours to overnight.
Once your pie has chilled and fully firmed up, you will top it with the canned cherry pie filling. I used a heaping cup of the cherry pie filling (I made sure it was mostly cherries and not the sauce) and mounded them in the center of the no-bake black forest cheesecake, making sure to leave 1 to 2 inches around the edge for the optional chocolate curls.
Chocolate curls
Add the semi-sweet chocolate pieces and vegetable shortening to a small, microwave-safe bowl. Microwave for 45 seconds to 1 minute or until the chocolate is melted. Stir to make sure the chocolate is smooth.
Pour the melted chocolate onto a rimmed baking tray that has been flipped upside down.
Using an offset spatula, spread the melted chocolate into a very thin, even layer.
Place the tray into the freezer for 3 to 5 minutes. You should be able to leave a fingerprint in the chocolate when touched but not a dent.
Using a sharp, straight-edged spatula push up from the bottom of the chocolate in small sections to create the curls. If your chocolate is too hard, you will just get broken pieces and not curls. You can let it sit at room temperature for just a minute or so to soften up enough to create your curls.
Once you have made your curls place them on a freezer-safe plate and place them into the freezer until ready to garnish your no-bake black forest cheesecake.
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How to Make Black Walnut Icing, My Daddy's Favorite on Cake Lessons
Black Walnut Cake is just as good as Black Walnut Ice Cream! If you have a walnut tree you know how hard it is to get these suckers out of the shell but boy what a sweet smell they have. My daddy always loved black walnut ice cream and cake and this one is so delicious! Sometimes when we take the time out to make something homemade it makes a memory that will last a lifetime!
Scroll down for this recipe and links to buy my Cookbooks and Kitchen items!
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For this, you can watch our 1st video post. This video is the recipe for my mother's white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your go-to recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
Thanks so much for watching Cake Lessons!
If you are interested in buying some of my favorite kitchen items take a look at my CVC website under kitchen links!
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Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on oven setting
Course grain layer - didn't use a soft winter wheat flour, insufficient mixing and low temperature, too much baking powder or soda
Thick, heavy and dense layers - too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
Favorite cakes, old fashioned, pound cake, thrifty, burnt sugar, butterschotch, in a jiffy, orange marmalade, crumb cake, boston, gingerbread, graham cracker, blitz, torte, star, heavenly, prize, chocolate, party, lord baltimore, ribbon, mallow white, nut loaf, seven layer cake, chocolate chip, 1234 cake, coconut, cupcakes, maryland black walnut, baked, meringue, spice, applesauce, treasure chest, banana, ginger, prune, marble, coffee, gumdrop, angel food, dream, yolk, spongecake, true, orange, hot water, mocha, sunshine, moss rose, boston cream pie, pineapple, feather whipped cream, daffodil, rolled, jelly roll, fig roll, honey, jam, maple syrup, apple, upside down, cherry, pecan, cranberry, glaze, rhubarb, huckleberry, chocolate, apricot, filling, lemon, butter, sour cream, swirl icing, marshmallow icing, caramel, frosting, fudge, creamy, peanut butter, brown butter, fresh coconut, uncooked, cream cheese, fluffy, five minute, fondant, peppermint, ornamental, divinity, seven minute icing, two egg, devils food, lemon chiffon, lazy daisy, one egg, sweet potato, quick, Spanish cocoa, mint, date, delight, nut, spiced, sour milk, buttermilk, citrus, chocolate chip, Christmas, fruit cake, dark, Harrison, English, wedding, golden, fresh, blueberry, economy, marigold, gold nugget, grapefruit, corn syrup, soft, french, lady Baltimore, petit fours, whipped cream, cake basket,
BLACK WALNUT STOVETOP ICING
1 STICK BUTTER
1/2 CUP PACKED BROWN SUGAR
1/2 CUP GRANULATED SUGAR
1 CUP EVAPORATED MILK
1/4 CUP CRUSHED BLACK WALNUTS
1 CUP POWDERED SUGAR
1 TSP. VANILLA EXTRACT
In a saucepan, melt butter on low heat. Add sugars (not powdered) and milk. Bring to a very slow boil on medium/low. Do not rush sugar to melt. All granules must be melted before bringing to a full boil. (Cook on simmer for about 4 minutes) Once sugar melts turn up the heat and bring to a full boil. (cover with a lid for the first minute so the sugar granules will not be left on the side of the pan). Take off the lid and using a clean dry spatula stir while boiling for 2 more minutes. Transfer to a stand mixer and beat on high while adding the extract, walnuts and powdered sugar. Ice cake immediately. Enjoy & remember to chop or crush walnuts to bring out the oils & flavor!