Epic Apple Pie

We got in one last trip to our favourite apple orchard in last week – a sad day indeed, as it’s now closed for the season. Everything at Verger Henryville is ridiculously cheap, the farmers are rosy-cheeked and kind, and we always drive away eating warm, homemade donuts, spilling crumbs and sugar all over the car….

Stupidly Easy Slow Cooker Apple Butter

In Quebec, school kids go apple picking every Fall. They spend about 5 minutes picking and the rest of the running through the orchards pelting apples at each other, screaming and laughing, and eating as many apples as their little bodies will hold. One year, my kid ate 15 apples. He home red-faced and bloated,…

Pickled Beets or Betteraves Marinées

Pickled beets are easy to make and add a pretty spash of colour to the dinner table. Great in sandwitches, salads, as a pizza topping, or just drain, slice, drizzle with vinegar and serve. Pickled Beets Recipe adapted from The Summer Kitchen by Lorene Rose Sinclair 1 10 pound bag of beets Rinse beets thoroughly.  Do…

Sweet Chili Sauce with Apples and Peppers

Homemade chili sauce is the perfect accompaniment for tourtière, or spiced meat pie. Store bought ketchup will work in a pinch, but nothing beats the old fashioned flavour of this sweet, tangy sauce. Chili Sauce with Apples and Peppers Adapted from The Summer Kitchen by Lorene Sinclair Makes 7-8 prints 40 ripe tomatoes, peeled and…

Homemade Marshmallows

Two extremely weird things about Quebec: the first is, everyone moves on July 1. Literally, thousands of renters pack everything up and switch apartments. There is a collective flurry of unpacking then, the second weird thing:  everyone goes on vacation together during the two-week construction holiday at the end of July. Most people head to…

Radish Greens Soup

Radishes are a crisp and sharp in the mouth, especially the first radishes of spring, which are especially zingy. You can eat the radish greens well. They have a powerful taste when fresh (throw some in a salad for some added punch) and full of mellow goodness when cooked, as with this simple and hearty soup….

Fiddleheads Pan-Fried in Butter

Goodbye, winter! No more root vegetables. No more pickles. No more maple syrup poured out on the snow — fiddleheads are popping up in bogs and forests all over Quebec, ready to be eaten. Fiddleheads (also known as têtes de violon or les crosses de fougères)  are a kind of fern that are wild harvested in the early spring when they…

Maple Cream

Maple cream is a creamy spread that’s great on toast, muffins, fresh homemade bread– or just on a spoon straight from the jar. Image source It’s called “butter” but there’s no cream or butter in the recipe. It’s just pure maple syrup that has been boiled, cooled then stirred (and stirred… and stirred…) until the…

Maple Syrup Poached Eggs on Easter Morning

Several Americans of French-Canadian descent told me they have fond memories of eating Maple Poached Eggs on Easter morning. This is one of those recipes that you think “Really? No way. It will never work.” Then you try it, and wow – it’s like fairies dancing on your tongue. Pure comfort food. It’s also super easy…

Cabane à Sucre Egg Souflee with Maple Syrup

It seems like winter will never end, but in fact, the maple sap is running in the trees and spring is just around the corner. Photo courtesy Recettes du Quebec This means it’s almost for Quebecers to round up a gang of family and friends, jump in the car, and drive out to the country to a…

Mi-Carême: A Quebec Cheese with a Great Backstory

Today is Mi-Carême, a built-in cheat day in the middle of the 40-day Lent period. Lent is all about penance, and deprivation and austerity. By contrast, Mi-Carême is a day of eating, fun and hijinks. The date for Mi-Carême changes every year. This year, it falls on March 8, 2018. Photo courtesy Montmagny et Les…