Canadian Recipes To Try This Week!
- Valentina Sapia
- Sep 2, 2021
- 7 min read
Poutine
Ingredients (4 servings)
1 batch homemade French Fries, or a bag of frozen fries
170 g cheese curds or cubed mozzarella cheese
1 homemade brown gravy, or use a packet
Vegetable oil, for frying
Steps
Heat oil to 300 degrees in a deep fryer
Add the fries to the oil in batches, don’t overcrowd them. Fry for about 5 minutes, then place them on a paper towel-lined plate. This is enough to cook them through without browning the outside yet and is the best method for extra crispy fries.
Increase heat to 400 degrees and fry in batches a second time, until they are crispy and golden brown on the outside. Place on paper towels.
Preheat the oven to 350 degrees.
Line the fries on a baking sheet and sprinkle the cheese on top.
Bake for 10-15 minutes, until the cheese is melted.
Drizzle the gravy over the fries and serve
Recipe: https://thecozycook.com/poutine/
Hawaiian Pizza
Ingredients
1 lb (0.5 kg) pizza dough, store-bought or homemade
1 cup pizza sauce, store-bought or homemade
1 cup mozzarella cheese
⅓ cup red onion, thinly sliced
½ fresh pineapple, peeled, cored, sliced and roasted
2 Tbsp brown sugar
6 slices prosciutto
⅓ - ½ cup goat cheese
1 ½ cups arugula
Steps
To roast the pineapple, start by preheating the oven to 220C. Prepare the pineapple by slicing away the outside of the pineapple. Cut into quarters and slice away the core. Cut into ¾ -inch slices. Place onto a baking sheet and sprinkle with brown sugar. Roast in a preheated oven until lightly browned, about 15 minutes. Remove from the oven and let cool.
When ready to cook your pizza, preheat the oven to 180C.
Stretch pizza dough into a circle. Spread the top of the dough with pizza sauce, leaving the outside edge uncovered by ½ inch or so. Sprinkle shredded mozzarella evenly over-top. Scatter sliced red onion and the roasted pineapple chunks over top. Lay a piece of prosciutto out flat. Starting with the short end, roll up the prosciutto loosely, into a rough rose-shape and place it on top of pizza. Scatter goat cheese over top.
Bake for 12-15 minutes, or until the crust is well cooked. Remove pizza from the oven and top with fresh arugula.
Timbits
Ingredients (12 Servings)
500 g all-purpose flour
4 tablespoons caster sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
½ teaspoon freshly grated nutmeg
2 eggs (beaten)
300 ml whole milk or more, (at 36°C)
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
Vegetable oil (for frying)
1 cup sugar or icing sugar (for the topping)
Steps
Add a large volume of oil into a deep, heavy-bottomed pan.
Heat over low to medium heat until the oil reaches a temperature of approximately 175˚C
If necessary, lower the heat to maintain the oil at a temperature between 170˚C and 175˚C.
While the oil is heating, in the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda and nutmeg.
In a measuring glass, whisk together the milk, eggs and vanilla extract.
Gradually pour the milk mixture into the flour mixture and mix for 30 seconds.
Add the melted butter and salt and mix for 3 minutes at high speed, until a homogeneous and thick dough forms. It is important not to overmix.
Using 2 tablespoons, scoop portions of dough and dip them in hot oil at the right temperature.
Do not overload the dough too much and fry the Timbits for about 2 minutes on each side.
Remove the donuts from the oil and place them on a cooling rack lined with paper towels.
Pour the sugar into a deep plate.
Roll each donut in the sugar and coat them well.
Cinnamon Sugar Beaver Tails
Ingredients
½ cup warm water (45C)
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk (45 degrees C)
⅓ cup white sugar
1 ½ teaspoons salt
1 teaspoon vanilla extract
3 beaten eggs
⅓ cup vegetable oil
5 cups whole-wheat flour
1 quart vegetable oil for frying
2 cups white sugar
Cinnamon (to taste)
Steps
Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, ⅓ cup sugar, salt, vanilla extract, eggs, and ⅓ cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about ¼ inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
Heat oil in a deep-fryer or large, deep skillet to 190C. Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.
Nanaimo Bars
Ingredients (9 Servings)
Bottom Layer
½ cup (113g) unsalted butter, diced into pieces
¼ cup (50g) granulated sugar
5 Tbsp (30 g) unsweetened cocoa powder
⅛ tsp salt
1 large egg, lightly beaten
1 ¾ cup (180g) graham cracker
½ cup (76g) almonds, chopped
1 cup (83g) sweetened shredded coconut
Filling
½ cup (113g) unsalted butter, softened
2 - 3 Tbsp heavy cream
2 Tbsp Bird's custard powder or 1/4 cup powdered milk
1 tsp vanilla
1 ¾ cups (210g) powdered sugar
Top Layer
4 oz semi-sweet chocolate, chopped
2 Tbsp (28g) unsalted butter
Steps
Butter a baking dish. Line with parchment paper and butter parchment, set aside.
For the first layer: Melt butter in a large heat proof bowl set over a saucepan of simmering water set over medium-low heat. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream. Return mixture to heat and cook until mixture has just thickened. Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated. Press mixture into prepared baking dish. Chill while preparing the filling.
For the second layer: If you are using the custard powder option then simply add powdered sugar, butter, custard powder and 2 Tbsp heavy cream to mixer fit with paddle attachment. Whip until very pale and fluffy while adding another 1 Tbsp cream to thin if needed.
If you are using the powdered milk option, add ¼ cup powdered milk and 3 Tbsp heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.
Spread mixture into an even layer over the bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth (or in the microwave in a microwave safe bowl in 20 second intervals stirring between each, until melted and smooth).
Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.
Cut into squares. Store in an airtight container in the refrigerator, bring to room temperature before serving.
Maple Syrup Pie
Ingredients
Crust
1 ¼ cups (200 g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (120 g) cold unsalted butter
3 tbsp (50 ml) ice water
Filling
2 tbsp cornstarch
2 tbsp all-purpose flour
1 ½ cups (375 ml) amber maple syrup
½ cup (125 ml) heavy cream
1 egg
Steps
Crust: In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time. Add the water and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor.
On a lightly floured surface, roll out the dough to a thickness of about ⅛ inch (3 mm). Line a 23 cm glass pie plate and remove excess dough. Refrigerate for 30 minutes.
Filling: With the rack in the lowest position, preheat the oven to 200°C.
In a bowl, combine the cornstarch and flour. Add the maple syrup and whisk until the mixture is smooth and the cornstarch has dissolved completely. Add the cream and egg. Whisk until smooth. Pour into the prepared crust.
Bake for 45 minutes or until the filling has set. Let cool at room temperature for 2 hours before serving.
Figgy Duff
Ingredients
2 cups flour
½ cup sugar
2 tsp baking powder
⅓ cup melted butter
¾ cup milk
2 tsp vanilla extract
1 cup raisins
Steps
Sift together the flour, sugar and baking powder. Add the raisins and toss well. Add the milk, melted butter and vanilla.
Mix all together with a wooden spoon just until a soft dough is formed. Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand. Boil for approximately 1 ½ hours.
Bibliography
Bell, J. (2013, January 2) Nanaimo Bars. Cooking Classy. https://www.cookingclassy.com/nanaimo-bars/
Cismaru, J. (2019, June 26) Nanaimo Bars. [Photograph] Jo Cooks. https://www.jocooks.com/recipes/nanaimo-bars/
Dadoun, S. (n.d.) Timbits. 196 Flavors. https://www.196flavors.com/canada-timbits/
Donato, S. (2019, June 6) Celebrate Canada with the second annual National BeaverTails Day! [Photograph] OttawaLife. https://www.ottawalife.com/article/celebrate-canada-with-the-second-annual-national-beavertails-day?c=6
Gavin, J. (2020, July 15) Hawaiian Pizza [Photograph] Jessica Gavin. https://www.jessicagavin.com/hawaiian-pizza/
Gerard, T. (2015, March 18) Authentic Canadian Poutine. [Photograph] Half-Baked Harvest. https://www.halfbakedharvest.com/authentic-canadian-poutine/
Holmes, T. (n.d.) Thera's Canadian Fried Dough. Allrecipes. https://www.allrecipes.com/recipe/213590/theras-canadian-fried-dough/
"Jennifer" (2020, October 15) Canadian Hawaiian Pizza. Seasons & Recipes. https://www.seasonsandsuppers.ca/canadian-hawaiian-pizza/
Makrides, N. (2021, May 22) How to Make Nanaimo Bars. [Photograph] The Scran Line. https://thescranline.com/how-to-make-nanaimo-bars/
Marce, M. (2015, September 1) Beaver Tails: Classic Canadian Fair Food (No Real Beavers Involved). [Photograph] Food52. https://food52.com/blog/13990-beaver-tails-classic-canadian-fair-food-no-real-beavers-involved
Melchione, S. (2018, November 26) Poutine. The Cozy Cook. https://thecozycook.com/poutine/
N.A. (n.d.) Maple Syrup Pie (The Best). Ricardo Cuisine. https://www.ricardocuisine.com/en/recipes/7437-maple-syrup-pie-the-best
Tim Hortons (n.d.) Tim Hortons has just launched three new flavours of Timbits – Apple Pie, Chocolate Truffle and Birthday Cake! Yum! [Photograph] Golden Square Warrington. https://gswarrington.com/offers/all-new-timbits-flavours/
Tim Hortons (n.d.) . Some moms love flowers, and others love doughnuts. [Photograph] The Georgia Straight. https://www.straight.com/food/1071261/tim-hortons-offer-timbits-bouquets-mothers-day
Parsons, B. (2016, June 30) Maple Pie. [Photograph] Rockrecipes. https://www.rockrecipes.com/maple-pie/
Parsons, B. (2007, December 27) Newfoundland Figgy Duff. A generations old tradition. Rockrecipes. https://www.rockrecipes.com/newfoundland-figgy-duff/
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