Saint Pierre and Miquelon 5 April 2024

Saint-Pierre and Miquelon are located in the continent of North America. They have Newfoundland to the north, the Atlantic Ocean to the east and south, Halifax to the southwest and Canada to the northwest.

The capital is Saint-Pierre.

The official language is French.

The climate is cold borderline humid continental/subarctic. Temperatures range from 25F to 60F. There is snow or rain 146 days per year.

The staple foods are fruits, vegetables, chicken, goat cheese, seafood, smoked fish, pheasant, pork and much more (https://en.spm-tourisme.fr/explore-en/local-and-french-gastronomy/).

https://en.wikipedia.org/wiki/Saint_Pierre_and_Miquelon

SCALLOPS DE MIQUELON (http://internationalfoodnight.weebly.com/recipes—st-pierre-and-miquelon.html):

• 1/3 lb. Bay Scallops
• 1 golden delicious apple
• 2 TBSP brown sugar
• 1 green onion
• 1 roll uncooked biscuits
• 1 egg, beaten
• 1 C Bailey’s
• 1 C cream

1. Bake biscuits, pairing biscuits on top of one another. (Follow package instructions for cooking time. The biscuits will not look done).
2. Saute the scallops in olive oil over medium-high heat for 1-2 minutes.
3. Add the chopped green onions and cook for another 1-2 minutes.
4. Remove from heat.
5. Melt ¼ C butter over medium heat and add diced apples.
6. Saute for 5-10 minutes, stirring occasionally, then stir in brown sugar. Let the sugar caramelize for 1-2 minutes then remove from heat, adding to the scallop mixture.
7. In a separate bowl, combine the egg, cream, and Bailey’s.
8. Add a pinch of salt and pepper, and stir to mix.
9. Add to scallops and apples.
10. Any remaining sauce can be heated and used to garnish the finished dish.
11. Remove the top from the double biscuits and scoop out the filling.
12. Fill with the creamy scallop mixture and bake for another 20 minutes at 375F.

This was really good!! All the flavors wrapped into one bite! Highly recommend!!

CRAB SALAD WITH APPLES AND ORANGES (http://internationalfoodnight.weebly.com/recipes—st-pierre-and-miquelon.html):

Spinach:

• 1 C crab meat
• 1 golden delicious apple
• 1 orange
• ½ tomato
• ¼ red onion

Dressing:

• ½ C orange juice
• 3 TBSP olive oil
• 1 TBSP water
• 1oz ginger, grated

1. Dice apple, orange, tomato, and onion.
2. Combine all ingredients for the dressing in a blender.
3. Pour over combined salad ingredients.

If you love fruit and you love crab, then you will LOVE this salad!!!

EASY CHOCOLATE CRȆPE POPS (https://stpierrebakery.com/recipes/crepes/easy-chocolate-crepe-pops/):

• 6 St. Pierre Chocolate & Hazelnut Rolled Crêpes.
• 100 g milk chocolate
• 100g white chocolate
• Assorted sugar sprinkles

1. Break the milk chocolate into a heatproof bowl over a pan of hot (not boiling) water, ensuring you don’t let any water get into the chocolate.
2. Allow it to melt, stirring occasionally.
3. Melt the white chocolate in another bowl. Alternatively use the microwave, heating for 30 seconds before stirring then heating again in 10 second bursts until melted.
4. Pour some sprinkles into little bowls.
5. Dip about 1/3 of a crêpe into the milk chocolate, spooning a little more over if required, then scatter over some sugar sprinkles.
6. Leave to set on a cooling rack.
7. Repeat with the other crêpes.

Ok I admit I cheated a bit. I bought the crêpes, but they were still really good!!