(Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads)
Tetes de Violon a l'Ail
The tiny, curled fronds of fern, which have gained a reputation as one of
Canada's national foods, come in a large part from the Matapedia River
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Aloo Ko Achar (Potato Salad)
Boil potatoes in jackets. When done, peel & cut into
small pieces. In a suitable bowl, combine potatoes,
tumeric, salt, ground sesame seeds, lime juice, half
of the green co... Read More
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Apple Pancakes From the Townships
Crepes aux pommes des Cantons
Sift together flour, baking powder (1 Tbsp amount is correct), baking soda,
salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. ... Read More
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Baked Peameal Bacon
"Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork
rolled in cornmeal. Usually it is sliced and fried for breakfast but it
excellent baked whole. The cornme... Read More
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Bannock
"Bannock, a simple type of scone was cooked in poineer days over open
fires. Variations in flours and the addtional of dried or fresh fruit make
this bread the simple choice of Cana... Read More
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Bannock - Scottish
"Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit make
this bread the simple choice of Can... Read More
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Beignes Aux Dattes De Ma Mere (Mother's Date Doughnuts)
Servings: 3 to 4 dozen doughnuts
Vegetable oil or shortening for deep-frying
In a bowl, combine beaten eggs, sugar and melted butter; beat well. In
another... Read More
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Canadian Flapjacks
Combine all ingredients except apple with mixer. Add apple and mix by
hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
and harden. Brown other side. Serve i... Read More
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Canadian Provolone Mushroom Sandwiches
Split rolls, save tops to accompany the open-faced sandwiches. Set aside.
Combine bacon, onion, and mushrooms in a 2 cup glass measuring cup. Cook
uncovered in microwave oven about 2 minu... Read More
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Canadian Soufflés
Butter bottom and sides of individual souffl? dishes and sprinkle with
parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar ... Read More
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Cape Breton 'pork Pies
----FILLING----
2 c Dates; chopped 1 c -Water
1 1/2 c Brown sugar Lemon juice
"How these little tarts got thei... Read More
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Cauliflower Souffle
Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces
excellent vegetables and supports thriving dairy farms. A strong cheddar
cheese, made at St. Prime on the west ... Read More
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Cipaille or Cipate (Layered Meat Pie)
Traditionally this layered pie is best made with game. Failing a supply of
venison or pheasant it can be made with a mixture of meats and poultry as
is this recipe.
... Read More
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Cipate Au Salmon (Layered Salmon Pie)
Cipate au Salmon
"This traditional salmon dish comes from Auberge La Msrtre, an inn on the
north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie
... Read More
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Crab Custard with Lemon Butter Sauce
----LEMON BUTTER SAUCE----
1/2 c White wine 1/4 c Whipping cream
1 Shallot, dry;finely chopped 1 Lemon;juice of
1 c Butter; c... Read More
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Fish and Brewis
"Fish and brewis (pronounced "brews") is one of the oldest traditional
dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the
brewis is made from hardtack or ha... Read More
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Gateaux Jos Louis (Joe Louis Cakes)
VANILLA FILLING
2 Egg whites 2 tb -Water
1/2 c Sugar, granulated 1 ts Vanilla
1 pn -Salt
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Girdle Scones
*Canadian all purpose flour is very hard; the American equilvant is bread
flour This recipes comes from the town of Fergus, Ontario, founded by two
Scots in the 1880s. A girdle is a... Read More
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Herbs Salees (Salted Herbs)
"Salted herbs are a central element in traditional Acadian cuisine; they
are a basic ingredient in fricot, soups and most dishes which use meat and
fish. Traditionally made with chi... Read More
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Houston's Canadian Cheese Soup
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all
at once and saut? until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a l... Read More
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Jellied Moose Nose
1. Cut the upper jaw bone of the moose just below the eyes.
2. Place in a large kettle of scalding water and boil for 45 minutes.
3. Remove and chill in cold wa... Read More
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Johnnycake With Chervil
*If chervil is unavailable, Italian parsley can be
used instead.
Brush a square 8" baking pan with the oil. Once oven
is preheated, heat greased pan until hot (but... Read More
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Leftover Turkey or Chicken Hash
SAUCE
2 tb Turkey or chicken fat 1/2 ts Savory
-(I would use butter) 1/2 ts Salt
3 tb Flour 1/2 ts Pepper<... Read More
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Les Petoncles a la Nage (Scallop Soup)
Les Petoncles a la Nage
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes
a simple soup from scallops and vegetables.
In a medium... Read More
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Maple Baked Chicken Breasts
Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the Beauce.
This easy recipe for chicken breasts can also be used with a ... Read More
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Maple Syrup Broilers
Poussins au sirop d'erable (pour la visite)
From Mme Benoit, "This was a dish for company and always a source of
discussion between my grandparents as they had to decide wh... Read More
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Maple Syrup Tart
Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,
who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near
Riviere du Loup.
... Read More
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Miel Aux Trefles ( Cloverleaf Honey)
"Honey was often made with cloves and wild roses boiled in sugar."
Boil the sugar until the sugar has dissolved. Add the clover and roses and
let the mixture stand for 30 m... Read More
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Nanaimo Bars
For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
barely simmering water. Stir occiasionally till melted. Agg egg and stir to
cook and thicken. Remove from... Read More
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Nanaimo Bars - Revisionist
Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
and stir till consistency of custard. Remove from heat and stir in crushed
graham crackers. Press mixture... Read More
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North & South America 