Happy Canada Day !!

From Baconhound

Classic French Canadian Tourtiere

serves 6

Ingredients:

  • 2 lbs ground pork (extra fatty if you can get it) or unseasoned sausage meat
  • 1 small onion
  • 1 medium potato
  • 3 cloves garlic
  • 2 tbsp chopped savory
  • 1/2 tsp each of ground cloves, nutmeg, and cinnamon
  • Salt to taste (Usually around 1.25- 1.5 tsp)
  • 1/2 tsp pepper
  • 1 package of frozen pie dough- enough for a top and bottom crust

Method:

Start by cooking the pork in a large skillet over medium heat. Be sure to break it up thoroughly as you don’t want large chunks remaining. Peel and dice 1 medium russet potato, 1 medium onion, and 3 cloves of garlic. Place in food processor and pulse until finely chopped but not pureed. When the pork is mostly cooked (about 10 minutes), add the onion mixture to the pan and stir. Add ground cinnamon, nutmeg, cloves, salt and pepper to taste. Sautee the pork mixture for another 10 minutes, and add chopped thyme and mint. Stir well to combine and take off the heat to cool. Roll out pie dough into 2 circles big enough to line a 12″ pie plate top and bottom. Fill the crust with the cooled pork mixture and cover with top layer of dough. Crimp the edges and brush the beaten egg on top. Bake at 375 degrees for approx 1 hour until the top crust is golden brown. Let Tourtiere rest at least 10 minutes before cutting into it to serve.

Try with:

Grey Monk pinot Noir

From Food Gypsy

Grilled Nova Scotia Lobster Rolls

serves 6

Ingredients:

  • 6 steamer (center split) hot dog buns
  • 1/4 cup soft butter, divided
  • 2 pounds Lobster meat, lightly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup celery diced
  • 4 cloves garlic, minced fine
  • 4 stocks green onion chopped
  • lemon juice to taste
  • salt and pepper
  • Dash of hot sauce

Method:

Melt butter, add garlic when hot and foaming. Remove from heat & reserve.
Combine lobster, mayo, celery, garlic, green onion, 2 tablespoons garlic butter, lemon zest, salt & pepper in a large bowl and hold, chilled.
Brush garlic butter on both sides of the hog dog buns and grill, or toast them in a pan like a grilled cheese, until golden on both sides. Spoon lobster mix into the bun and serve.

Try with:

Caesar or Grey Monk Chardonnay

Nanaimo Bars

16 Servings

Ingredients:
Bottom Layer:
1/2 cup salted butter , diced into pieces
1/3 cup packed light-brown sugar
3 Tbsp cocoa powder
1 large egg , lightly beaten
1 1/2 tsp vanilla extract
1 3/4 cup graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
Filling
1/3 cup salted butter , softened
1/4 cup heavy cream
2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
2 cups powdered sugar
Top Layer
4 oz . semi-sweet chocolate , chopped
2 Tbsp salted butter
Instructions
1. Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and
whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1
– 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut,
and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover
with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
2. In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and
custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth
and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into
an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for
30 minutes.
3. Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture
into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has
set. Cut into squares, store in an airtight container.
Recipe Source: adapted lightly from Joy of Baking

Try with:

Any Ice wine from the Okanagan in BC or a great BC coffee Pistal & Burnes

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