Nothing says Canadian more than Poutine. It's probably their National Dish given its popularity. French Fries, Cheese Curds and Hot Gravy! Yummy!
Maple-mustard-glazed, lightly-breaded pork chops are spicy and moist and a great Canadian recipe.
A triple layer, NO BAKE, {insanely rich} dessert that is named after a city (Nanaimo) in British Columbia, Canada.
This Traditional Canadian Bannock Bread recipe is super easy to make. If you enjoy making old recipes then this one is for you.
A tourtiere is a classic French Canadian meat pie, and there are as many recipes as there are families that make them. Made with Anna Olson’s Savoury Pie Crust and served with a side salad and the condiment of your choice, mustard, cranberry sauce, chutney or ketchup, this is a classic cold-weather Canadian treat!
Beaver Tails have always been one of my favorite treats to get at fairs! Light and airy dough with a crispy exterior coated in sugar and cinnamon. If you have never had a classic Canadian Beaver Tail you are missing out! The dough is light and airy yet crispy and not overly sweet. The cinnamon sugar coating on the outside provides just the right amount of sweetness. A true Canadian Classic that can be found at every fair or carnival!
These sultana raisin-studded, glazed Doughnuts are a bit of a Canadian Institution! Not as hard to make as you might think. They are delicious!
These sultana studded glazed Doughnuts are a bit of a Canadian Institution! Not as hard to make as you might think. You can easily double and make more.
This French Canadian Sugar Pie is creamy, deeply sweet, and the filling is quick and simple to make! Great for any occasion or time of year!
A great pastry from my childhood. These beavertails were a must have growing up in Ottawa, Canada and going skating on the Rideau Canal.
A twist on classic, Canadian Nanaimo bars - these peanut butter Nanaimo bars are perfect for anyone who loves peanut butter or finds the traditional version a little too sweet. I love to make these over the holidays, but they're delicious any time of year.
Beaver Tails have always been one of my favorite treats to get at fairs! Light and airy dough with a crispy exterior coated in sugar and cinnamon. If you have never had a classic Canadian Beaver Tail you are missing out! The dough is light and airy yet crispy and not overly sweet. The cinnamon sugar coating on the outside provides just the right amount of sweetness. A true Canadian Classic that can be found at every fair or carnival!
This version of Nanaimo bars may claim roots in Alberta, but the original was said to be dreamed up in a British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
The classic Canadian butter tart has many variations – pecans or raisins, firm or runny filling, crispy or flaky pastry — and everyone has their favourite combo. If there’s one thing that all Canadians can agree on, it is the fact that butter tarts are one of the most delicious desserts out there. So why not go one step further and combine your favourite Canadian sweet treat with another indulgent dessert — cheesecake. The result is a sweet and salty combination that gets topped with butter tart filling and lots of pecans for extra crunch!
Peameal bacon is a Canadian bacon. It’s a tender, flavorful cut of meat. It’s in pale yellow color and has crispy layer outside. You will love it’s juiciness and subtle sweetness.
Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.
Go ahead and indulge in this delicious homemade Easy Pappardelle Bolognese it is easy to make and inexpensive yet indulgent enough to serve a dinner date.
Sweet and tender roasted onions in a cream asiago sauce covered in meted cheese!
This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic. Easy and mouthwatering!
Maple Walnut Shortbread
Yield: two 9-inch/23-cm pies or 2 tourtière “logs”.
I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork
Newfoundland Blueberry Jam with lime - made with incredible Newfoundland wild blueberries. The hint of lime pairs beautifully with the berries and the low sugar recipe lets their natural flavour shine.
Easy but spectacular, this creamy Tuscan salmon pasta with shrimp, spinach and sundried tomatoes is a delicious dinner recipe.
Nanaimo Bars. Mmmmmm.. (Disclaimer: If you are a true blue Canadian, before you read this post and get offended, please know that I realize that "real" or "traditional" Nanaimo bars do not use Jell-O pudding powder. For a more traditional Nanaimo bar that uses Bird's powdered custard, click here.) Chocolatey, creamy, chewy, with just a hint of salt, the Nanaimo Bar endeared itself to me from the get-go. If a pastry could be a friend, the Nanaimo Bar would be my BFF and a half. I first experienced this amazing confection at an event at Portland State University. The servings they offered were at least twice the size of what I make them now, and I ate THREE of them over the course of an hour. I didn't know its name, but I knew I was in love. I eventually called the PSU food service to find out what those amazing bars were called and whether I could get the recipe. Imagine my horror and disgust at finding out they had ordered the bars from a bakery, and the person I was speaking with had no idea which bakery. Months passed, and I ended up getting a name AND a recipe for these wonderful bars from my friend Kathi, who lived near the Canadian border. They are a Canadian dessert (the best cuisine Canada has to offer, I might add) and they are called "Nanaimo Bars." Once I had a recipe and a name, I could tweak it and make it mine. As I introduced the little bar to friends and family, they all fell in love with it too. Fast forward a few years to my first food competition at the Iowa State Fair. Actually, the Nanaimo Bar is the only reason I really entered in the first place. The first time I saw the winners' displays at the ISF, and looked at the blue ribbon cookies, I thought, "My Nanaimo Bar would kick all these cookies' butts." And kick some cookie butt it did. Not only did it take first place in its class in 2006, but it went on to win best cookie overall: the "Cookie of the Fair." Top dog over 54 other classes of cookies. Once you eat these, you will know why, and you too, will feel the love. For a blonde Nanaimo bar, click here. Nanaimo Bars Ingredients: Bottom Layer ½ cup butter ¼ cup cocoa powder ¼ cup sugar 1 egg beaten 1 ½ cups graham cracker crumbs 1 cup shredded coconut ½ cup pecans, finely chopped Middle Layer ½ cup butter, softened 3 tablespoons half & half 2 tablespoons powdered (instant) vanilla pudding mix 2 cups powdered sugar Top Layer 1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises) 1 tablespoon Crisco or vegetable oil 1 tablespoon chopped white or milk chocolate, melted Instructions: Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil. Bottom Layer: In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant, stirring occasionally. Remove from oven and set aside. In the top of a double boiler, melt ½ cup butter and Ghirardelli Ground Chocolate (or cocoa and sugar). Whisk to combine. Whisk in the beaten egg. Whisk until thickened, and then remove at once from heat. Fold in the graham cracker crumbs, coconut, and pecans. Press into prepared pan. Put in refrigerator while you prepare the next layer. Middle Layer: In a large mixing bowl, cream together ½ cup softened butter, half & half, and pudding mix. Fold in the powdered sugar. Beat until very light. Spread evenly on top of the first layer. Cover with plastic wrap. Put in refrigerator again for an hour or so, until middle layer is firm. Top Layer: In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit. Pour onto second layer and spread evenly. Drizzle white or milk chocolate over the top for decoration.* Let set in the refrigerator for 10 to 15 minutes and then cut. (This keeps the chocolate from cracking when you cut it.) Refrigerate for 2 hours before serving. Note: Be sure to remove any foil or parchment paper that may have stuck to the bottom of individual bars. Makes 16-25 servings, depending on how you cut them. *I've created a post that gives explicit instructions and photos on how to make the "feathery" lines you see on these bars: How to Make Those Feathery Lines on Nanaimo Bars. Nanaimo Bars with pretty designs See my Nanaimo Bar TikTok
Asking "Are butter tarts Canadian?" is like asking if the sky is blue: the dessert is one of the tastiest things to ever be created in Canada
Canadian Bacon and Brie Crustless Quiche is a delicious and easy to prepare choice for a healthy, low-carbohydrate breakfast, brunch, lunch, and yes, even dinner!
Beef Bouilli or pot au feu québécois is a traditional beef stew in Québec, Canada inspired by the famous dish ‘pot au feu’ from France. A simple stew made of roots vegetables, beef and pork belly slowly cooked until perfection.
