Christmas Around The World: Canada

December 5, 2018

 

 We're exploring Canada and some of the most iconic Canadian foods!

 

 

The Legendary Nanaimo Bar

 

This creamy, chocolatey treat's origin is elusive, shrouded in mystery, and claimed by many as their own. Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars.

 

Wherever they come from, we know (from experience now) that these no-bake bars are DELICIOUS and worth sharing!

 

They're not traditionally a Christmas treat but mint nanaimo bars are very popular at Christmas time.

 

Bottom Layer

 

½ cup unsalted butter 
¼ cup sugar
5 Tbs cocoa
1 egg beaten
1 ¼ cups wafer crumbs
½ cup finely chopped almonds
1 cup coconut

 

Melt first 3 ingredients in top of double boiler.

Add egg and stir to cook and thicken.

Remove from heat.

Stir in crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan.

 

Second Layer

 

½ cup unsalted butter
2 Tbs and 2 tsp cream
2 Tbs vanilla custard powder
2 cups icing sugar

 

Cream butter, cream, custard powder, and icing sugar together well.

Beat until light.

Spread over bottom layer.

 

Third Layer

 

2 slabs milk chocolate
2 Tbs unsalted butter

 

Melt chocolate and butter over low heat. Cool.

Once cool, but still liquid, pour over second layer and chill in fridge.

 

 

French Canadian Tourtiere (Meat Pie)

 

 

The tourtière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Most recipes for tourtière include ground pork and other ground meats. 

 

The tourtière is a traditional part of Christmas and New Year’s celebrations in Quebec, but the pie is also enjoyed at other times and throughout Canada.

 

There is some debate about the origin of the name of the dish. Some believe that the dish is named after the now extinct passenger pigeons, called “tourtes,” that were cooked into the original pies.  Others argue that the pie is named after the deep ceramic baking dish that families used to create the pies.  It is, however, agreed that by 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectangular dish.

 

 

 

 

INGREDIENTS

500g lean ground pork

250g lean ground beef

1 onion, diced

1 clove garlic, minced

½ cup water

1 ½ tsp salt

½ tsp dried thyme, crushed

½ tsp ground sage

¼ tsp ground black pepper

¼ tsp ground cloves

1 frozen puff pastry, defrosted

 

In a saucepan combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves.

Cook over medium heat until mixture boils, stirring occasionally.

Reduce heat to low and simmer until meat is cooked, about 5 minutes.

Allow to cool to room temperature.

Preheat oven to 220 degrees C.

Spoon the meat mixture into the pie crust.

Place top crust on top of pie and pinch edges to seal.

Cut slits in top crust so steam can escape.

Cover edges of pie with strips of aluminum foil.

Bake in preheated oven for 20 minutes, remove foil and return to oven.

Bake for an additional 15 to 20 minutes, or until golden brown.

Let cool for 10 minutes before slicing.

 

 

 

 

 

 

 

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