Recipes
For those of you who love to cook and are always looking for new recipes. .Maple syrup plays an important role in Quebec kitchens. It is an important ingredient of many authentic Quebecois dishes. This first recipe is one taken from "One Whole Clove", a website of Sarah Lou, who resides in Quebec and shares many of her families French-Canadian recipes (check out her sweet recipes section. . .) You can view the site at:
http://onewholeclove.typepad.com
MAPLE SYRUP TARTS
Ingredients:
1/3 cup (75 mL) butter
1/3 cup (75 mL) all-purpose flour
1/2 cup (125 mL) water
1 1/2 cups (375 mL) maple syrup
24 3 inch (7.5 cm) frozen tart shells, baked, cooled
Preparation:
In medium saucepan, melt butter. Blend in flour. Gradually stir in water, then maple syrup.
Cook and stir over medium heat until mixture boils and thickens. Let cool a few minutes.
Pour into tart shells and let stand until cooled and set.
Fèves au lard
(Baked Beans with Maple Syrup)2 cups dry white beans
7 oz salt pork, cut into cubes
1 cup chopped onions
1 tsp salt
1/2 tsp pepper
2/3 cup maple syrup
1 tsp dry mustard
Soak beans overnight in cold water. Drain and mix in bean pot with other ingredients. Cover with water and mix well. Bring to boil, cover and bake at 300°F for 4 hours, then uncovered for 1 hour.
Translated from a recipe found on the Web site of the Association des Restaurateurs des Cabanes à Sucre du Québec.
http://www.joycesfinecooking.com/French.htmCanadian Nanaimo Bars
Yield: 1 Servings
Ingredients
Bottom
1/2 c butter
1/4 c sugar, granulated
1/3 c cocoa powder; unsweetened
1 egg; beaten
1 3/4 c graham wafer cracker crumbs
1/2 c nuts; finely chopped
1 c coconut; shredded
Middle
1/2 c butter
3 tb light cream
2 tb custard powder
2 c icing sugar
Top
4 oz semisweet chocolate
2 tb butter
Instructions
Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
un-greased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.
http://www.joycesfinecooking.com/FCRecipes/canadian_nanaimo_bars.htm
Pets De Soeurs
(translated literally it means 'Nuns farts". Not the most appetizing title for a recipe! The finished product resembles cinnamon buns. . .)
Dough
3c Flour
2tb Baking powder
1ts -Salt
1ts Sugar
0.5c Lard
½ to ¾ cups Milk
Filling
2tb Butter; softened
1c Brown sugar
1ts Cinnamon
1c –Water
Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole dish and bake at 375F for about 30 minutes or until the pets de soeur are golden brown.
http://onewholeclove
Rabideaux's Bayfield Fruit Company Strawberry Shortcake
1/2 cup shortening
1 cup sugar
2 eggs
2 teaspoons baking powder
2 cups Flour
1/4 teaspoon salt
1/4 cup water
1/4 cup milk
Mix well and pour into an 8 by 8 pan. Bake 350 degrees, 20-25 minutes. Mash berries. Add sugar to taste. Put over warm cake with a topping of whipped cream.