Canadian Souffles

Maple Syrup Pie

Canadian Flapjacks

Jambon De Le Cabane A Sucre ( Sugar House Ham)

Quebec Poached Salmon

Quebec Tourtiere

Snowballs

Tourtiere #2

This document last modified November 13, 1998 .


Maple Syrup Pie

Ingredients:

1/2 c Cold water
1/4 c Flour -- all purpose
1 c Maple syrup -- pure
1 Egg -- lightly beaten
2 tb Butter
1 Pie shell -- 8 " baked

Instructions:

  1. Whisk water with flour until smooth; stir into syrup in small heavy saucepan.
  2. Stir in egg; cook over medium -low heat, stirring, until thick, about 7 minutes.
  3. Stir in butter until melted. Pour into pie shell. Let cool.
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Canadian Flapjacks

Ingredients:

2 c Flour
1 Pinch sea salt
1 1/2 c Apple juice or milk
2 tb Oil
2 Eggs
1/2 c Honey
2 ts Baking powder
1 Pippin apple, grated

Instructions:

  1. Combine all ingredients except apple with mixer. Add apple and mix by hand.
  2. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side.
  3. Serve immediately with your choice of topping.
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Quebec Tourtiere

Ingredients:

Pastry for 9"pie (lard is tr
1 lb Pork -- lean ground
1 Onion -- medium, chopped
Salt & pepper
1/2 ts Savory
Cloves -- ground
1/4 c Water -- boiling

Instructions:

  1. Mix meat, onion, spices in a saucepan. Add boiling water.
  2. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat.
  3. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate.
  4. Place filling in pie plate and cover with the remaining pastry. Prick with fork.
  5. Bake at 375F for 30 minutes or till golden.
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Tourtiere #2

Ingredients:

2 lb Pork -- ground
1 Onion -- large
1 Garlic clove
1/8 ts Mace -- ground
1/8 ts Sage -- ground
1 Potato -- small
1/4 c Raisins
Pepper to taste
Water -- boiling
Pastry for double crust pie

Instructions:

  1. Finely mince onion and garlic. Peel and grate potatoes.
  2. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot.
  3. Cover with boiling water, about 2 cups, cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes.
  4. Stir frequently, reducing water if necessary to avoid boiling.
  5. Remove from heat and set aside to cool. Skim off excess fat.
  6. Preheat oven to 400F.
  7. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature.
  8. Pour cooled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to
  9. llow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bubbly.
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Canadian Souffles

Ingredients:

1 Tablespoon Butter
3 Tablespoons parmesan cheese -- grated
6 eggs -- separated
8 ounces cream cheese -- softened
1 cup cheddar cheese -- grated
1/2 cup Sour cream
3 Tablespoons pimento -- chopped
1 Tablespoon chives -- chopped
3/4 teaspoon Dry mustard
3/4 pound canadian bacon -- diced

Instructions:

  1. Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese.
  2. Beat egg yolks until thick and lemon colored, about 5 minutes.
  3. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard.
  4. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon.
  5. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a
  6. nife inserted in center comes out clean.
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Jambon De Le Cabane A Sucre ( Sugar House Ham)

Ingredients:

1 ham -- 8 to 10 lbs
3 quarts apple juice or maple sap
2 cups maple sugar
1 teaspoon mustard -- hot dry
2 teaspoons cloves -- ground
1/4 cup water
2 cups raisins

Instructions:

  1. Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender.
  2. Remove meat from liquid and trim off rind only.
  3. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins.
  4. Simmer 5 minutes, and place ham in dripping pan and pour sauce over it.
  5. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water.
  6. Serve the delicious sauce with the warm ham (which is equally good cold).
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Quebec Poached Salmon

Ingredients:

4 Salmon steaks
1 Tablespoon Oil
1 lemon -- juice only
Lemon peel -- from 1/2 lemon
1 Tablespoon Salt
***GREEN SAUCE***
1/2 cup Spinach
2 Tablespoons Lemon juice
1 cup Mayonnaise
1 small Onion -- quartered
4 Parsley sprigs
6 Peppercorns -- crushed
1/2 cup Green onion tops
1/2 cup Green pepper
1/4 cup Parsley

Instructions:

  1. Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping.
  2. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish.
  3. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes.
  4. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Sauce Verte:
  5. Chop the vegetables coarsely and put in blender with lemon juice.
  6. Cover and blend until it turns into a sort of mush with small bits of this and that in it.
  7. Add the mayonnaise and blend.
  8. Serving Ideas : Serve with a Cucumber Salad
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Snowballs

Ingredients:

1 1/2 lb russet potatoes -- peeled and cubed
3 Tablespoons Butter
1 medium onion -- chopped
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1/2 cup Fine dry bread crumbs
1/2 teaspoon Crumbled dried sage
1 large egg yolk -- lightly beaten

Instructions:

  1. Boil potatoes in water to cover for 8 minutes or just until tender; drain well. Place in bowl and mash until smooth and lump free; set aside.
  2. Melt butter in heavy medium skillet over medium-high heat. Add onion and cook for one minute or until tender.
  3. Stir onion into potatoes. Add salt, pepper, and bread crumbs (and sage if using) and thoroughly combine.
  4. f mixture seems dry, add another tablespoon or so of melted butter.
  5. When cool enough to handle but while still warm, form mixture into 1 1/2 inch balls; place on well buttered baking sheet.
  6. Brush tops and sides of potato balls with beaten egg yolk. Bake in preheated 425F. oven for 25 minutes or until golden.
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