Evelyn Chartres Author
French – Page 5

Tire Saint-Catherine à L’Erable

Tire Saint-Catherine à L’Erable

Featured_Saint_Catherines_TaffyA French-Canadian tradition that began when Saint Marguerite Bourgeoys made these sweet candies each year on Saint Catherine’s Day (November 25th) to attract young students to school. Later on, marriage-age girls 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 if children are involved.

Ingredients

  • 1 cup (235 ml) of molasses
  • 1 cup (235 ml) of maple syrup
  • 1 cup (235 ml) of white sugar
  • ½ cup of (120 ml) of water
  • 2 tablespoons (30 ml) of butter
  • 2 teaspoons (10 ml) of baking soda
  • ½ teaspoon (2.5 ml) of cream

Preparation

  1. Combine all ingredients except for the baking soda into a large pot (approximately 3 liters).
  2. On high-heat bring the mixture to a boil.  Attach a candy-thermometer to the side of the pot and boil until liquid temperature reaches 255°F (125°C).
  3. Remove from heat then add baking soda.  Mixture will expand while changing to a lighter tone of brown.  Mix vigorously then pour into a greased cookie sheet.
  4. Allow mixture cool for a few minutes.  On occasion fold the poured mixture onto itself using greased utensils.
  5. When safe to handle, butter hands then grab a fistful.  Roll into a cylinder, stretch, fold onto itself, twist and repeat as necessary. If taffy becomes too hard to handle, toss in the microwave and reheat to soften.
  6. Taffy will lighten in shade (golden brown)  with the above process.  When ready form to appropriate size then cut into smaller pieces using a knife or scissors.
  7. Individually wrap in waxed paper so they do not stick to one another.  This recipe makes between 100 and 150 pieces depending on size and consistency.

Maple Syrup Cake

featured_maple_syrup_cakeMaple syrup is an institution in Québec and throughout the years it became a symbol of all things Canadian.  This cake is made from maple syrup, creating a moist and spongy cake that can be served by itself, with whipped cream or an optional glaze.

Ingredients

Maple Syrup Cake Mix

  • 1 and ⅔ cups (395 ml) of all-purpose flour
  • ½ cup (120 ml) of melted butter
  • ½ cup (120 ml) of brown sugar
  • 1 tablespoon (15 ml) of vanilla
  • 2 ½ teaspoons (25 ml) of baking powder
  • ½ teaspoon of salt
  • ¼ teaspoon of (1.25 ml) of baking soda
  • ¾ cup (180 ml) of maple syrup
  • ¼ cup (60 ml) of water
  • 2 large eggs

Maple Syrup Glaze

  • 2 tablespoons (30 ml) of butter
  • ¼ cup (60 ml) of maple syrup
  • 1 cup (235 ml) of confectioners or icing sugar

Preparation

Maple Syrup Cake

  1. Pre-heat oven to 375°F (190°C).
  2. Sift flour, baking powder, baking soda and salt.  Mix then set aside.
  3. Mix melted butter, brown sugar and eggs together.
  4. Add maple syrup, water and vanilla then stir contents.
  5. Incorporate dry ingredients from step 2 then mix until you have a creamy finish.
  6. Place in a greased 8 inch (20 cm) cake pan.  Place in the oven for 25 to 30 minutes.

Maple Syrup Glaze

  1. Melt butter in a saucepan then whisk in maple syrup.
  2. Gradually whisk in sugar until sugar is melted.
  3. Remove from heat and pour over the cake.  Allow to harden before serving.

Crêpes au Fruits de Mer

Features_Crepes_au_Fruits_de_Mer
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 then assembled quickly in time for a meal.

Ingredients

Crêpes

  • 2 large eggs
  • ⅔ cup (160 ml) of milk
  • ½ cup (120 ml) of flour
  • 1 tablespoon (15ml) of melted butter
  • ½ teaspoon (2.5 ml) of salt

Béchamel Sauce

  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of butter
  • ⅓ cup (80ml) of all-purpose flour
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning
  • 2 finely chopped chives

Seafood

  • 3 oz (90 g) of cooked Scallops
  • 3 oz (90 g) of cooked Shrimp
  • 8 oz (225g) of cooked Crab Meat

Preparation

Crêpes

  1. Mix ingredients for the crêpes into a medium-sized bowl until you have a smooth finish.
  2. Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
  3. Allow to heat until batter’s surface solidifies, flip and repeat until you have a golden finish.
  4. This recipe will make roughly 4 crêpes.  You will likely need to double this recipe to avoid leftovers.

Béchamel Sauce

  1. Melt butter at medium-high in a saucepan then sauté chives.
  2. Add in flour then whisk until you have a consistent finish.
  3. Pour in milk slowly while stirring.  Continue stirring until sauce thickens.

Crêpes au Fruits de Mer

  1. Pre-heat oven to 375°F (190°C).
  2. Add in scallops, shrimp and crab meat into the béchamel sauce.
  3. At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
  4. Place on an oiled baking pan, then cover in shredded mozzarella cheese.  Optionally sprinkle with Paprika for a bit of extra kick.
  5. Place in oven for 10 to 15 minutes or until the cheese is a golden brown.  Comes out ready-to-serve.

Nouilles Chinoise

Nouilles_ChinoiseApparently when the Chinese immigrated to North-America, they used the raw ingredients available to them.  Hence Chinese food that is often served here differs from what we find in China today.

This French Canadian meal is such a variant. This meal is easy make and an excellent way to change things up when you have leftover rotisserie chicken or pork.  Simply cook up, mix and you are done!

Ingredients

  • 1½ cup (355 ml) of fusilli
  • 4 oz (115 g) of broccoli
  • ¼ cup (60 ml) of chopped fine onions
  • 2 crushed garlic cloves
  • 5 oz (145 g) of coarse chopped chicken or pork
  • 2 tablespoons (30 ml) of soy sauce
  • ½ teaspoon (1.25 ml) of pepper

Preparation

  1. Cook pasta as per package directions, drain then set aside.
  2. Thaw broccoli (if required) then cut into smaller pieces.
  3. Oil saucepan then heat on medium-high.  Place onions and garlic and cook until the onions are ready.
  4. Add broccoli and chicken pieces until heated throughout.
  5. Add in the noodles then soy sauce.  Stir noodles have been consistently coated in soy sauce.  Keep stirring until heated throughout then ready to serve.

Coquilles Saint-Jacques

Coquille-St-JaquesA classic French dish made with scallops, prepared with creamy white sauce and traditionally served in a scallop shell.  This recipe features scallops, crab meat, sautéed mushrooms.  The entire dish is baked with a mozzarella cheese until it comes out golden brown.

Ingredients

  • 8 oz (225 g) of scallops
  • 8 oz (225 g) of crab meat
  • 10 fluid oz (285 ml) can of sliced mushrooms
  • 5 tablespoons (75 ml) of butter (divided)
  • 4 tablespoons (60 ml) of flour
  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of chopped onions
  • 2 to 6 cloves of garlic (approx. 9 g) crushed
  • ½ teaspoon (2.5 ml) of pepper (divided)
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of cumin
  • 3 oz (90 g) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. Melt 1 tablespoon (15 ml) of butter in a pan on medium heat.  Add scallops, salt, pepper and garlic then sauté until meat is white and tender.  When cooked, drain and set aside.
  3. Melt 2 tablespoons (30 ml) of butter in a pan on medium heat.  Add mushrooms and cumin then sauté until mushrooms begin to brown.  Add onions and continue to sauté until mushrooms are golden brown.  When done, drain then set aside.
  4. Melt 2 tablespoons (30 ml) in a saucepan on medium heat.  Pull from heat source, mix in flour.  Pour in cold milk and mix.
  5. Replace on heat source then stir constantly until the sauce is nice and thick.  This process will take approximately 8 – 10 minutes.
  6. Add in the scallops, mushrooms and crab meat.
  7. Pour into individual stoneware dishes (one for each portion) then cover in shredded mozzarella.  Place in the oven until the surface begins to brown (approximately 5 – 10 minutes).  Comes out ready to serve.
  8. Makes approximately six ¾ cup (180 ml) portions.