Evelyn Chartres Author

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.