Soft Sugar Fudge
A soft sugary fudge which is also an easy to make dessert. Prepare in less than fifteen minutes, let cool and it’s ready to serve. Goes well with a glass of milk!
A soft sugary fudge which is also an easy to make dessert. Prepare in less than fifteen minutes, let cool and it’s ready to serve. Goes well with a glass of milk!
There are many variants of tourtière and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.
For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuffed crust tourtière? Yes!
Sugar fudge is a sweet dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings. This variant is mother makes this dish a reality. She occasionally checks to see if the fudge is ready before pouring it onto the plate.
Crème brûlée is not a dish I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.
This dish features a chilled creamy base with a caramelised top. While easy to make, it requires refrigeration prior to serving. Finally, a reason to go out and get a culinary torch!
I saw an article about Quebec’s Secret Meat Pie. Cipaille is a recipe which hails from my mother’s side of the family. After a bit of research, I was able to adjust the recipe to be more historically accurate. Now it features six layers and quatre épices which is popular in French Canadian cooking.
This recipe is said to have origins from within the British Navy. It features a deep-dish pie with three meats and potatoes. The cloves give it a distinctive flavour which really makes this unique among my recipes.
I have fond memories of visiting my grandmother and coming face to face with this cake. This recipe combines a delicious coffee cake with a creamy nutmeg sauce that really complements it!
This dish required a fair amount of deciphering. For example, the original recipe called for 2 eggs of grease for the cake.
The sauce needs a consistent temperature to thicken reliably. If you can get an even flame then this will be no problem. However, for electric ranges I recommend using a cast iron or steel saucepan to compensate for the on-and-off cycle of the heating element.
A French-Canadian tradition that began when Saint Marguerite Bourgeoys made these sweet candies each year on Saint Catherine’s Day (November 25th) to lure students to school. Later on, marriage-age women would make taffy for eligible boys on that day. This taffy is made from molasses, maple syrup and sugar and can be a great deal of fun to involve your children.
Throughout the years Maple Syrup has become a symbol of all things Canadian. This cake is made from maple syrup, creating a moist spongy cake that can be served by itself, with whipped cream, or an optional glaze.
A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part and assembled quickly.
A Fondue Chinoise is a French Canadian meal that features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork. Once cooked, the meat is placed on the plate and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.