Authentic French Canadian Recipes For the Most Memorable Holidays
Delectable and Simple, Yet Elegant
If one has French-Canadian roots, comes from the northern states, or is an adventurous cook, chances are excellent that some of these not-to-be-forgotten food, or others like them, have come across your plate. If that is the case, you'll agree with me that these are recipes that will end up in your recipe file only if you are trusted by someone from this area. These foods have been tweaked lovingly by each family and have been handed down to family member for decades.
Now that you know the whys, let me introduce you to some of the best how-to's that you will ever experience.
As Julia Child would say, .
This is a French Canadian recipe. It is short, sweet, and VERY good!(tres bien!) You must make it 24 hours before you need it, as it is a no-bake, but everything intermingles in the refrigerator. Voila! Instant cake from graham crackers. Depending what size cake pan one uses, is what will determine how much you need for ingredients. If you use a simple 9 x 9 square pan, that will cover one box of graham crackers and one container of whipped topping. If you use a 10 x 13 glass baking dish, use 1 1/2 boxes of graham crackers and 2 containers of whipped topping.
- 1-2 boxes graham crackers
- 1-2 tubs of whipped dairy topping
- 1 container chocolate sauce
- Put a single layer of graham crackers on the bottom of the cake dish.
- Mix chocolate with whipped topping(to taste), and spoon out onto graham crackers, enough to soak in while in the refrigerator, about 3/4 inch.
- Repeat for 4-5 layers. End with whipped topping.
- Refrigerate for 24 hours.
- Garnish with whatever fruit you fancy. Have a ball!
Tourtiere du Lac St-Jean or Lake St. John Meat Pie
This isn't quick or for the diet conscious, but once you taste it, you will remember it for the rest of your life. The consolation is that it is very easy, since the advent of frozen pie crust. If you'd like it to taste even better, whip up a quick couple of crusts, and double the recipe, as your family will not settle for just one piece. This has been passed down for two centuries, and I assure you, it is a masterpiece. If you use a food processor or chopper, you'll cut down the prep time to next to nothing.
Prep Time: 20 minutes with a food processor
Cook Time: 5 hours, 20-25 minutes
Yield: 10 servings
- 1 1/2 lbs duck, boned and diced
- 1/2 lb veal, diced
- 1/2 lb beef, diced
- 1/2 lb lean pork, diced
- 1/4 lb salt pork, chopped
- 3 small onions, chopped
- 2 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon clove
- 1 pinch nutmeg
- to taste pastry for double-crust pie
- 3 lbs potatoes, peeled and diced
- 2 cups boiling water
1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2. The next day, prepare potatoes and then prepare pastry.
- Preheat oven to 450 degrees F.
4.Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5.Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake uncovered, until top is golden brown, about 20-25 min.
7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8. Uncover and let rest about 5 minutes.
9. Serve hot.
Soupe aux Pois, or Pea Soup
Pea soup? Oh, right, you hate pea soup, and that is most likely because you haven't had real pea soup. I'm talking about soup with flavor, not canned soup with no personality. The secret to pea soup is a base before you even get started and you have finally come to the right place to see where it is done properly, and that is in a French-Canadian kitchen.
1 pound whole dried split peas
8 cups cold water
1/2 pound salt pork or ham bone with ample meat
1 large onion, chopped coarsely
1/2 cup chopped or finely grated carrot
1/2 cup finely chopped celery
2 bay leaves
The night before, rinse and soak peas.
In the morning, rinse again, then bring to a boil in a heavy stockpot. Remove from heat and allow to sit for an hour.
Add salt pork or ham, the vegetables and the bay leaves.
Bring to a boil, reduce heat and simmer for a couple of hours until quite tender. Add more water if necessary while cooking.
Remove salt pork or ham bone, chop meat or pork, then return to pot. Remove bay leaves.
Season with salt and pepper to taste.