Evelyn Chartres Author
Recipe – Page 3

Crème Brûlée

Crème brûlée is not a dish that 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 caramelized top. While easy to make, it requires timing since you have to refrigerate the dish prior to serving. It also gives you a reason to go out and get a culinary torch!

Ingredients

  • 5 large egg yolks
  • 3½ ounces (100 g) of sugar
  • 17 fluid ounces (500 ml) of whipping cream
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 teaspoons (20 ml) of brown sugar

Preparation

  1. Pre-heat oven to 215°F (100°C).
  2. In a bowl whisk egg yolks and sugar until mixture whitens and is frothy.
  3. Add vanilla extract and cream to the bowl while whisking contents vigorously.
  4. Pour the cream into 4 stoneware cups. Bake in oven for about an hour.
  5. Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for contents to gel.
  6. When ready to serve, pull from fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelize top using a butane torch.

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.

Confitures a l’Oignon

Sweet Red Onion Jam

A jam made of sweet onions, wine and blackcurrant liqueur. This dish makes an excellent hors d’oeuvre when served with strong cheese and something crunchy, or served up on a toasted bagel.

I usually serve this up as a snack, mixing an aged cheddar, feta, or blue cheese and serving it atop a Grissol roasted baguettes (pictured).

Ingredients

  • 24 ounces (700 g) of minced red onions (approximately 3 large)
  • 3½ ounces (100 g) of butter
  • 5 ounces (150 g) of sugar
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper
  • ½ cup (100 ml) of red wine vinegar
  • 3 tablespoons (40 ml) of blackcurrant liqueur or port wine
  • 1 cup (200 ml) of red wine

Preparation

  1. Finely chop the onions. For speed use a food processor or for a smooth texture use a blender to get the desired consistency.
  2. In a deep pan, set stove on medium and melt butter.
  3. Reduce heat to low. Place onions in pan, mix and then allow the onions to sweat. Heat should just be below the point where the onions bubble over.
  4. Add salt, pepper and sugar to the pan. Stir until you have a consistent mixture.
  5. Moisten with red wine vinegar and blackcurrant liqueur. Mix thoroughly.
  6. Add in red wine and mix.
  7. Reduce near low heat and reduce the mixture until you have the desired consistency.  This step will take several hours, so remember to mix occasionally.
  8. Let cool then place contents in the fridge until ready to serve.

French Canadian Sugar Cream Pie

Sugar cream pieSugar cream pie is a single-crust pie filled with a homogeneous mixture similar to caramel.  Other names that are common to this desert are Sugar Cream Pie and Butter Tarts.  This dessert is delicious when served with vanilla ice cream or whipped cream.

Ingredients

  • 1½  cups (350 ml) of brown sugar
  • 2 teaspoons (10 ml) of all-purpose flour
  • 1 cup (230 ml) of milk
  • 1 tablespoon (15 ml) of butter
  • 1 large egg
  • 2 x 8 inch (20 cm) pie crusts

Preparation

  1. Pre-heat oven to 400°F (205°C).
  2. In a pot mix brown sugar, flour, milk and butter.
  3. Heat on medium until mixture begins to boil then reduce heat.  Cook for an additional five minutes while stirring.
  4. Once time has elapsed, remove and let cool for 10 to 15 minutes.
  5. Lightly whip the egg then mix with the cooled brown sugar mixture.
  6. Divide then pour mixture into pie crusts.
  7. Place in the oven for 15 to 25 minutes or until the crust is lightly browned and mixture is bubbling.

Tourtière du Lac-Saint-Jean

The tourtières hailing from the Lac-Saint-Jean region in Québec are slow-cooked deep-dish meat pies made with potatoes and various meats cut into small cubes or diced.  Some families will serve it as-is or topped with a hunter sauce gravy or ketchup.

Ingredients

Crust*

  • 3 cups (705 ml) all-purpose flour
  • ½ pounds (225 g) of vegetable shortening
  • 1 tablespoon (15 ml) of baking powder
  • 1 teaspoon (5 ml) of salt
  • Water as needed

Meat Pie

  • ½ pounds (225 g) pork minced**
  • ½ pounds (225 g) beef minced**
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 3 lbs (1.3 kg) potatoes, peeled and diced
  • Salt and pepper

Preparation

  1. In a large bowl, combine the meat, onion, garlic, and potatoes. Season with salt and pepper.
  2. In second large bowl, combine flour, shortening, baking powder, and salt.  Hand knead the mixture until malleable, it should not break apart or be too sticky to handle.
  3. Sprinkle a light layer of flour on a flat surface then drop ball in the middle. Use a rolling pin to flatten crust to a consistent thickness.
  4. Use a pot large enough to accommodate meat and potatoes. Place on top of the crust then cut out an area larger than bottom by about 2 inches (5 cm).  Make cutout of crust and place in the bottom of the pot.  Place some of the meat and potatoes composition crust is nearly covered.
  5. Build up the walls with crust until the entire mixture of meat and potatoes transferred to the pot.  Use the remaining crust to cover the pie entirely then punch a thumb-sized hole through the centre of the pie.
  6. Through punched hole, fill the meat pie with water until just below crust. Place the pie in the fridge (covered) for 5 hours or until ready to place in the oven.
  7. Start the oven and set to 325°F (170°C). Place pie in oven for about 30 minutes, giving the crust time to dry out.
  8. Drop temperature to 275°F (135°C), cover with tin foil then let contents stew for approximately 12 hours.
  9. Periodically check the pie to maintain water level. At about the 6-hour mark, refill for the last time to let the pie dry out a bit prior to serving.  You can adjust this step as necessary based on how often you need to replenish the water.
  10. Pull from the oven and scoop contents with a large serving spoon on plates.

*     Pre-made pie crusts may be used instead of making the crust from scratch.
**     Meat may be processed through a large-bore grinder to save time.