Archive for December, 2016

This is a wonderful boreal forest recipe that celebrates where we live. The recipe was found in the book The Boreal Feast – a Culinary Journey Through the North – by Michele Genest.

The honey was chemical free,  locally produced by bees collecting nectar from willow, poplar, dandelions, white clover and sunflower. It was given to me as a gift from Larch Grove Farm.

My daughter brought a special Canadian gin, Ungava. It is brilliant yellow and infused with six Arctic botanicals that give it the unusual, unique flavour.

THE RECIPE: Prohibition Cocktail: The Bee’s Knees

1 Tbsp honey                 1 Tbsp hot water
1 tsp lemon juice            1 1/2 oz (40 ml) gin
Make honey syrup by combining honey and hot water. Whisk until honey is dissolved and allow to cool. Shake honey syrup and remaining ingredients over cracked ice and strain into a cocktail glass. Garnish with thin slice of lemon. Makes one cocktail.

I made four times the recipe for Christmas and it didn’t seem like nearly enough for only the two of us drinking them. Multiply quantities as necessary

Favourite Tourtiere

Author: helga

Tourtiere was never a tradition in my family, but I am happy to adopt this dish from Quebec and make it part of our Canadian Christmas. This recipe comes from The Harrowsmith Cook Book Vol. 1.  It was submitted to the cookbook by Nicole Chartrand, from Alymer, Quebec.

Lard pastry for double-crust 9-inch pie                           1/2 tsp. savory
1 lb. lean ground pork                                                       pinch of ground cloves
1 medium onion, chopped                                                1/4 cup boiling water
salt and pepper

Mix meat and onion and spices in a saucepan. Add boiling water. Simmer uncovered for 20 minutes stirring occasionally. Skim off any fat.

Roll out half the pastry and line a 9-inch pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375°F for 30 minutes or until golden. Serves 4-6.

The original recipe says to serve with homemade ketchup or chili sauce. I prefer to serve it with mashed potatoes and lots of gravy.