Merry Christmas, one and all! What a Christmas we Canadians have!
How is our Canadian Christmas unique from others around the world? We celebrate our cultural diversity. We embrace it. We have it written into our constitution. Across our vast country, we are a microcosm of the world. The understanding that has developed from neighbour to neighbour, sea to sea, through celebration food has found many of us embracing foreign celebrations. Yes, because we love the food. Yet, our heritage recipes are precious to our history and hold stories that wrote themselves across newly forged paths from East to West as our nation grew and settlements struggled to survive our long cold winters. It is the food that has brought us together. Our food that has evolved through time and change. This is our Canadian Christmas.
On a personal note, this round up is late, though still timely, as my dear old dad continues to decline. He is truly my hero and we are absolutely blessed to have him with us during this holiday season. I was also blessed to meet Elizabeth Baird and see so many of our Canadian Food Heroes and Canadian Food Friends at Christmas in November last month at the Fairmont Jasper Park Lodge. My interview with Elizabeth addresses her Canadian Food Experiences as she shared some of her life stories and a recipe for Quick Chicken in Wine that has been a family staple for the past 50 years at her home.
Karlynn at The Kitchen Magpie from Edmonton, Alberta, writes about perfecting her Whipped Shortbread recipe. Light as air shortbread cookies that have been gracing her family’s Christmas dessert table for as long as anyone can remember.There’s a few tricks and tips she’s learned along the way to making this shortbread absolutely perfect! I can attest to their ethereal quality as I have had the pleasure of feasting on her Christmas fare. Part of the magic of this cookie at Karlynn’s house is her husband’s passion for these cookies. He literally casts a spell on you with his adoration of the cookie and Karlynn and you simply cannot resist.
Barbara, a food blogger from Charlottetown, Prince Edward Island, at My Island Bistro Kitchen, tells us about some of the symbolism surrounding plum pudding and shares her recipe for a traditional plum pudding and buttered rum brown sugar sauce. This Plum Pudding is a vision, isn’t it? You can see such a blend of Canada’s British and French history in our heritage holiday recipes.
Bridget Oland of Bridget’s Green Kitchen from Rothesay New Brunswick writes about her family’s traditional Tourtiere, an Acadian and French Canadian meat pie that has always been served Christmas Eve at her family table.
Bridget Oland of Grandma Molasses Test kitchen from Rothesay New Brunswick provides a great recipe and tutorial for painted cookies: a wonderful tradition for family fun through the holidays, for years!
Wanda at bakersbeans in Calgary, Alberta, talks about the first time she tasted her Mother-In-Law’s Steamed Carrot Pudding. This family tradition has been passed down for many years from Grandma Stimson and is one of her husband’s favourite Christmas Traditions. She plans on keeping this special memory and tradition alive for her family and I am thrilled she has shared it with us. I think I might find myself making this pudding, myself. It looks scrumptious.
Rosemary Mantini at The Eloquent Word from Brampton, Ontario, is obsessed with helping others write their best and trying to discover the recipe for the yummy meals of her childhood. This bocconotti recipe, for instance, is the perfect example! Having never heard of this, I am all over the idea of trying it out!
Bridget Oland at Molasses and More from Rothesay, New Brunswick, writes about how painting gingerbread cut out cookies with her brothers and sisters and hanging them on the tree is such a memorable Christmas tradition that she has continued it with her own children. Now, that is a story. I think this is something to start with my own grandchildren, as soon as I have them. I feel magic in the air. Maybe this year! I have usually done a craft with children to hang on the tree and gift to little ones that stop by, but I like this idea better. Bridget also shared her Acadian Tortière from her other site for this round of The Canadian Food Experience Project
Korena at Korena in the Kitchen from Shawnigan Lake, Vancouver Island, British Columbia writes, “While baking Christmas cookies is my “signature” Christmas tradition, our Christmas Eve Potluck, defined by delicious food, lots of kids, and Christmas carols, is a tradition that I’ve shared with family and friends my whole life.” Potluck dinners play a special part in the social fabric of Salt Spring Island, BC, where Korena grew up and still celebrates Christmas, and she shares an appetizer of bacon-wrapped apricots with almonds, balsamic, and Stilton that is the perfect finger food to take to a holiday potluck.
Isabelle de Rawdon, Quebec, du blogue les gourmandises d’ isa a importé de son pays d’origine (la France) une tradition familiale: faire son foie gras au torchon pour Noël. La méthode présentée ici est une cuisson lente, super facile à réaliser avec un résultat qui en étonnera plus d’un.
Sarah from Delish in a Dish in Victoria, British Columbia, shares her family holiday tradition of baking cookies with a new favourite: Cranberry Pistachio Trees.