Apple Scrap Jelly

When you make apple recipes in the Fall, don’t throw out the cores and peels. Instead, store them in large ziploc bags in the freezer until you have enough to make Apple Scrap Jelly. This recipe uses the peels and cores from an entire 20 lb.bag of apples Apple Scrap Jelly Peels and cores from…

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 Blueberry Jam

Ahhhh… it’s truly summer now – wild blueberries have finally arrived at Quebec’s farmer’s markets. Why not buy a basket or two and make some blueberry jam? If you can’t find wild berries, cultivated blueberries will do just fine. If you’ve never make jam before, blueberry jam is a good one to try. Blueberries are…

Homemade Maple Jerky

When the early settlers arrived in Quebec, the native Indians who lived here likely taught them to make jerky.  There was no other way to store meat at that time. Homemade jerky is fun to make, delicious, and costs a fraction of what commercial jerky costs. You don’t need any fancy equipment or ingredients –…

Tourtiere & Sweet Crepes for Mardi Gras

We tend to think of Mardi Gras as a season, but Mardi Gras (Fat Tuesday) is just one day. The name comes from the Italian carne vale, or farewell to meat, and marks the beginning of Lent, the 40-day period of fasting and penance before Easter when observant Catholics stop eating meat. With austerity ahead,…

Crusty No Knead Bread

In honour of the hard-working settlers in New France, here is my favourite bread recipe. It’s based on a bread by Jim Lahey, owner of Sullivan Street Bakery in New York.

This bread is amazing. Anyone can make it. It requires no skill, no kneading, and no special ingredients. It also takes very little effort — just time, about 15-20 hours to be exact. But most of that time is just waiting for the long, slow fermentation of the dough to take place, which results in the most perfect loaf.

Pets de Soeur or Nun’s Farts

Literally translated, Pets-de-Soeur mean’s “Nun’s Farts.” I mean, wow. Best name for a recipe ever. It’s also a great way to use up loose bits of dough after making tourtière, galette des rois, etc. Ingredients Leftover pie dough, puff pastry dough, etc. Soft butter Brown sugar Cinnamon Directions Roll dough into a  rectangle about 1/4 inch thick….

Galette des Rois or King’s Cake

You’ll see lots of French Canadians rushing home with cake boxes under their arms today, It’s January 6, a day that many Quebecers eat galette des rois. January 6 is the Epiphany on the Catholic calendar, the day that the three wise men arrived in Bethlehem to see Jesus Christ, the newborn king. When you serve…