I was thinking about what I had said in the last post. About there not being very many truly Canadian Foods. As I pondered this, one food kept leaping into mind. One that was making my mouth water as I thought of it. One that is Canadian and the best there is right in our capital city Ottawa. Beaver Tails! Not the largest rodents tail in Canada, although I have had them as well.(Roasted over a fire)It is a wonderful doughnut like, flat dough, deep fried and then sugared. Looks something like the shape of a beaver tail. I had my first taste of this on the Rideau Canal skateway.
So this really got me thinking, what else are truly Canadian foods?
I went searching and actually found that there are quite a few! The East Coast has many foods to call their own. The Western Provinces, Quebec and the Prairies as well. Ontario has a couple. Who knew?
I have made a list of all the ones I could find. If anyone knows of more let me know. I am sure there are plenty out there. Later I will put up a recipe for Beaver Tails. If anyone is interested in any of the other foods here let me know and I will endeavor to get the recipe. It would be fun as well to hear truly traditional foods from other countries.
East Coast first:
1. Figgy duff is a traditional Newfoundland bag pudding. It typically contains butter, flour, sugar, and raisins, and is boiled in a bag.
2. Toutin (or Tiffin or Touton) is a Newfoundland term for a dough cake fried in fat and made from fresh bread dough.
3. Flipper pie is a Canadian dish made from seal flippers. It is specific to Newfoundland and commonly eaten at Easter.
4. Jigg's dinner is a traditional meal commonly prepared and eaten on Sundays in many regions around the province of Newfoundland and Labrador, Canada.
5. Rappie pie is a traditional Acadian meal. Its name is derived from the French "patates râpées" meaning "grated potatoes". Potatoes are grated and the water removed, a hot broth made from chicken or pork is then added along with meat and onions and then layered over with more of the grated potatoes to make a casserole-like dish.
West Canada Food and Drink
1. The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia.
2. A Caesar, sometimes referred to as a Bloody Caesar, after the similar Bloody Mary, is a cocktail popular mainly in Canada. It typically contains vodka, clamato (a blend of tomato juice and clam broth), Worcestershire sauce, Tabasco sauce, and is served on the rocks in a large, celery salt-rimmed glass, and typically garnished with a stalk of celery and wedge of lime. The cocktail was invented by bartender Walter Chell at the Owl's Nest Bar in the Calgary Inn.
Quebec Food and Drink:
1. A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.
2. Poutine: a dish of fries topped with cheese curds and gravy; a Québécois specialty.
3. Oreilles de crisse is dish in Québec. It is simply deep fried smoked pork jowls. It is generally served at cabanes à sucre (sugarshacks) in spring time, often, but not always, topped with a generous quantity of maple syrup.
4. Oka is a Canadian cheese named after the small village of Oka. Quebec Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity.
5. Yukon Jack is a "honey based Canadian whiskey advertised as the "Black sheep of Canadian Liqueur". Yukon Jack is made in Valleyfield, Quebec.
1. A butter tart is a type of pastry best known as a Canadian treat. The English Canadian tart consists of butter, sugar and eggs in a pastry shell, Butter tarts were a staple of pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered one of only a few recipes of genuinely Canadian origin. One of the earliest known Canadian recipes is said to be from in Eastern Ontario around 1915.
2. Persians -somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to Thunder Bay, Ontario
1. Red River Cereal -It was first created in 1924 in Manitoba. The cereal takes its name from the Red River of the North, more specifically the valley around Winnipeg.
1. Akutaq or agutak, also known as Eskimo ice cream, is a common food consisting of whipped fat mixed with berries, with optional additions such as fish and sugar. The word comes from Yupik and means "something mixed".
And of course there are foods from the beginnings of Canada:
1.Pemmican is a concentrated mixture of fat and protein used as a nutritious emergency foodstuff.
2. Bannock is a bread dough cooked over an open fire.
I think I am going to make some Beaver Tails for desert! Tomorrow I will post the recipe!
Inuit woman making bannock.
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