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NEW BRUNSWICK

The Appalachian Mountains rise dramatically along the western side of the province offering awe-inspiring lookouts. Virtually endless footpaths allow you to hike the mountainsides to fully appreciate the natural beauty of New Brunswick.

French culinary styling mixed with the seafaring New Brunswickers creates the cuisine of the province’s Acadian population. From the city of Fredericton comes Chef Sean Tweten’s Canadian Style Rice Cakes.  Sautéed to a golden brown, this combination of garlic, wild mushrooms and onions is complimented by the sweetness of lingonberries.
 

Canadian Style Rice Cakes
1 tbsp  butter 15 mL
1 cup   finely chopped onions 250 mL
2          minced garlic cloves 2
1 cup USA medium grain rice 250 mL
1/2 cup finely chopped wild mushrooms 125 mL
1/4 cup white wine 50 mL
1 cup chicken broth 250 mL
2 lightly beaten eggs 2
1 tbsp each chopped fresh basil and thyme 15 mL
1 tsp each salt and pepper 5 mL
1/4 cup lingonberries or fresh currants 50 mL
2 tbsp olive oil, divided 30 mL
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In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.

Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.

Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.

In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 F oven (100 C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used..

Serve warm with a dollop of crème fraîche or sour cream.

Makes 12 rice cakes.

 

CHEF BIO: Chef Sean Tweten graduated from the Southern Alberta Institute of Technology in 1987. He has won several awards including the Chaîne des Rôtisseurs Competition in 1993.  Applying his craft at a number of International five star hotels in China, Japan and Canada, Sean is currently the Executive Chef/Food and Beverage Director at the Delta Fredericton Hotel.  

RESTAURANT BIO: Enjoy dining at the Delta Fredericton Hotel while overlooking the picturesque St. John River. Whether you are having an important business luncheon or dining with family and friends, you will enjoy down east hospitality at its best at this fine Fredericton restaurant.

Delta Fredericton 
225 Woodstock Road  Fredericton, New Brunswick  E3B 2H8