Western Living

Recipes New World Gourmet

Pumpkin and Canola Seed Praline

By chef Scott Pohorelic (River Café, Calgary)

Bring sugar and corn syrup to a simmer to melt all of sugar. When sugar is melted add seeds and stir well. Remove from heat and pour onto a parchment paper-lined baking sheet.

Place in an oven preheated to 325F. Cook until golden brown (about 10 minutes).

Let cool at room temperature and break into 2” pieces.

Makes 4–6 servings.

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Pine Mushroom Carpaccio with Seared Wild Salmon Belly and Raw and Candied Hazelnuts - By chef David Hawksworth (Hotel Georgia, Vancouver) read

Saskatoon Berry and Goat Cheese Ice Cream - By chef Scott Pohorelic (River Café,
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INGREDIENTS

▪ 1 cup white sugar
▪ 6 tbsp corn syrup
▪ cup canola seeds (preferably Highwood Crossing)
▪ cup pumpkin seeds, hulled

SOURCES
Here, There and Everywhere
Who says the finest foods have to come from Europe? Here are some luxe imports and their Western Canadian counterparts.

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