My Most Cherished Canadian Recipe
My cherished Canadian food recipe is, without question, my great-grandmother’s homemade angel food cake. Not only because this is the most delicious delicate moist cake in the entire universe, but because of the story my mother told me about the first angel food cake she could remember in our family that was baked in the middle of the summer in the hot Alberta prairie sun, in a dishpan with a quart sized canning jar set in the middle, for my great grandmother’s 50th wedding anniversary in 1940. This recipe has been with the family for over 100 years and my mom actually had a photo of that anniversary cake which is included in my post.
As we embark upon the fourth challenge of The Canadian Food Experience Project, this is the one topic I have looked most forward to: your most cherished Canadian food recipe. As a school teacher for about a thousand years, it broke my heart to see some students bring me gifts on special occasions and others embarrassed as they could not afford to. That is when I made gift giving mandatory. Everyone had to bring a gift for me every Christmas, and it was to be the family’s most cherished recipe: the one everyone asks for when your mother or father make it at home. Reading those recipes every year enabled a focused clarity about the lives of each of these young people that could not be learned within the confines of the classroom. That is also the purpose of this project and this specific topic. By revealing what food, food experiences and recipes we cherish as Canadians, we enable a clarity to emerge that has too often been blurred or misunderstood. This is our Canadian food. This is what Canadian food is. It is my hope that all participants who have not yet contributed to this round up will do so. This challenge will be one that readers will come back to time and time again, as we place our finger on the pulse of the food within the homes of our nation, and continue to create and re-create cherished Canadian recipes at home.
Now back to the gorgeous opening photo. Nicole at Culinary Cool from Regina, Saskatchewan, writes about Flapper Pie made with a graham cracker crust, a sweet vanilla custard and topped with fluffy meringue. You may not have heard of Flapper Pie before because it’s unique to the Canadian prairies, but it’s been a tradition in her family for decades! Charmian at The Messy Baker from Guelph, Ontario explains “My most cherished Canadian recipe isn’t the one my family makes the most. Instead, it’s the one only I am willing to take the time to bake and involves a fleeting Canadian ingredient: Concord grapes. With no year-round import alternative, these truly are a seasonal treat that captures the intensity and beauty of a Canadian autumn.” Concord grapes are one of my favourite delicacies and I can only imagine how decadent and delicious a pie made with them would be! Another recipe on “the list”. These are still in season now, and I am getting them from the market this weekend!
Redawna at Nutmeg Disrupted now in Barrhead, Alberta, takes a look at making Perishke. Perishke is still one of the most enjoyed Ukrainian dishes she prepares. “Perhaps because they do bring back such strong memories of when I was a child and first discovered them. They were the catalyst of what made me want to learn how to cook!” Now that is big. I am particularly excited about this recipe as there is a gal that sells them at the local market, but I could never find a recipe that was anything close to them. This looks like it is “the one”!Bernice at Dish ‘n the Kitchen from Calgary, Alberta, shares a precious traditional family recipe called Herzog Goulash made with wild meat, such as goose, venison or moose. “Herzog Goulash is a dish that to me is the comfort of family and home…. Visits back to the farm [from University] were reserved for holidays and I always made sure to let …grandpa know I was coming home. It became tradition for him to thaw out the goulash meat …eventually I never even had to tell him I was coming. Coming home and goulash became synonymous.” What a gorgeous introduction to this dish.Deborah at Sustainable Slow Stylish an expat from Nova Scotia living in Edmonton, Alberta shares an 120-year-old soft molasses cookie recipe that has passed through generations of her husband’s Acadian family with her daughter and mother-in-law, and compared it with a similar recipe from her mother’s family. I cannot wait to make these and compare them with my Grandmother’s recipe. That is one of the many wonders that are evolving from this project. Access to cherished Canadian family recipes is the greatest gift I could ever receive.
Lili at Lili Poppotte the Mauricie, Quebec, also chose Pate Chinese classic that appeals to all Quebec for generations to make a version 100% Quebec I believe that to maintain our Canadian cuisine First of all you must cook the products from your region in Canada.
Kathryne at Food Musings from Winnipeg, Manitoba is a descendent of ” a little Polish lady named Felicia who immigrated to southern Saskatchewan and concocted the most amazing recipes on her old wood stove.” Grandma Felicia’s Polish Cake is surely a Canadian treasure.
Jen at The Victorian Food Blog from Victoria, British Columbia, has prepared The Food Nerd Podcast Episode 8: My Cherished Canadian Recipe. Jen recorded a cooking episode and made delicious red fife waffles.
this month’s challenge had her pondering. It didn’t take her long to figure out the delicious answers to those questions thanks to her go-to family recipe collection. I hope she shares more of these throughout this project!
Nadia Helal at Jungle Foods from Montreal, Quebec, celebrates her simple but tricky banana bread.
If you are not participating in The Canadian Food Experience Project, but you do have a Cherished Canadian Recipe, please share it with all in the comments, below!
Too many participants did not yet participate in this fourth post. If you are interested in participating, wonderful. I am cataloging the topics and recipe by region to see what evolves through the year. Each participant is expected to address 9 of the 12 topics throughout the year, so if you join late, you can take a look at which topics you choose to write about to ensure you get your 9 articles written by the end of June 2014