Canada Recipes by Type

[catlist id=79]

Canada: Watermelon Basket Fruit Salad

1 watermelon
1 honeydew melon
1 cantaloupe melon
1 pint blueberries
2 pints strawberries
1 pound seedless green grapes
1 pound seedless red grapes
1/2 cup orange juice
juice from 3 limes
juice from 2 lemons
1/2 cup sugar
additional fruit, for garnish: sliced kiwi, sliced lemons, cherries, etc.
Using a pen, draw the outline of the watermelon basket. Start by drawing a 2″ wide handle across the top of the watermelon, then draw the sides of the basket. Use the photo as a guide. Using a U-shaped fruit cutter for a scalloped edge, or a V-shaped fruit cutter for a zig-zag edge, or a sharp knife, remove the sections you’ve drawn. Using a melon baller, remove the flesh of the watermelon, honeydew melon and cantaloupe melon and place in a large bowl. Wash blueberries under cool running water. Add to the bowl. Wash strawberries under cool running water. Remove the stem and slice strawberries in half. Add to the large bowl. Remove grapes from the vine, wash under cool running water and place in the large bowl. In a separate bowl, combine orange juice, lime juice, lemon juice and sugar. Stir until sugar is completely dissolved. Add to the large bowl of mixed fruit and stir. Allow fruit to chill about 30 minutes. Transfer fruit to watermelon basket immediately prior to serving. Garnish with additional fruit.

Canada: Waldorf Salad

2 cups mayonnaise
1 tablespoon cider vinegar
2-1/2 tablespoons lemon juice
Salt or Gaylord Hauser Spike Seasoning to taste

4 diced apples (Granny Smith, Gala or Red Delicious)
3 stalks celery, diced
1 cup chopped walnuts
Blend dressing ingredients and set aside. Chop all salad ingredients evenly. Mix dressing with salad ingredients. Chill until ready to serve.

Serves about 6

Canada: Savory Cheddar Cheese Corn Muffins

1-1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
pinch of cayenne pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1-1/4 cup shredded sharp cheddar cheese
1/4 cup melted butter
1 large egg
1 cup milk
Preheat oven to 425? F. Grease 12 regular-sized muffin cups or line with paper muffin cups.

In a large mixing bowl, combine flour, cornmeal, baking powder, salt and the herbs. Stir in cheese.

In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until all is moistened. Do not overmix. Batter will be a little lumpy.

Divide into 12 muffin cups. Bake for 15 – 20 minutes, until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.

Note: You can also make jumbo muffins or mini muffins with this recipe. Just adjust baking time accordingly.

Serves about 12

Canada: Roasted Vegetables

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.)
1/4 cup pure olive oil
Salt and pepper to taste
Preheat oven to 425 F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings

Canada: Maple Corn Bread

1-1/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 large eggs, lightly beaten
1/4 cup butter, melted
1/4 cup maple syrup
1/2 cup walnuts, coarsely chopped

Heat oven to 375 F. Grease a 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Canada: Grilled Sweet Potato and Mango Salad

1 sweet potato, peeled
1 large mango, skin removed

For the dressing:
3 tablespoons olive oil
4 tablespoons fresh mint, chopped
Juice of 1 lime
1 teaspoon grated lime rind
1 tablespoon rice wine vinegar
1/2 teaspoon extra-fine sugar
Sea salt and pepper, to taste

1 head Bibb or Boston (round) lettuce
1/2 cup (10g) fresh mint
Preheat the grill or grill pan to medium.

Chop both the sweet potato and mango flesh into long wedges, about 3/4-in (2cm) wide, 1/2-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

Serves about 4

Canada: Apple Pineapple Slaw

3 cups shredded cabbage
1 cup chopped canned pineapple, drained
1 cup diced apples
1 cup mini-marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise
apple slices
lemon juice
Line a salad bowl with whole leaves of lettuce. Combine cabbage, pineapple, diced apples, marshmallows, celery and mayonnaise in a mixing bowl until mayonnaise coats all ingredients. Transfer salad to lettuce-lined bowl. Toss apple slices in lemon juice and garnish the slaw with the apple slices.

Serves about 4

Canada: Spicy Maple Glazed Pork Chops

8 pork chops
Olive oil
Salt and pepper to taste
Maple Glaze (recipe follows)
Red Onion Marmalade (recipe follows)

Maple Glaze
1-1/2 cups maple syrup
1/4 cup prepared horseradish
2 tablespoons ancho powder

Red Onion Marmalade
3 tablespoons unsalted butter
5 medium red onions sliced thin crosswise
1 1/2 cups red wine vinegar
1/2 cup creme de cassis
1/2 cup grenadine
1/2 cup red wine
1/2 cup coarsely chopped cilantro
Salt and freshly ground white pepper
Preheat a grill to high. Brush the pork chops with olive oil and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze. Yield: 8 servings.

MAPLE GLAZE: In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder. Cook over low heat until mixture thickens.

RED ONION MARMALADE: In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed. Add the cilantro and season with salt and pepper to taste.

Yield: about 3 cups

Canada: Sirloin & Vegetable Kabobs, Ranch-Style

1 boneless beef top sirloin steak, cut 1″ thick (approx. 1 pound)
1 packet (1 ounce) dry ranch salad dressing mix
2 tablespoons water
1 tablespoons vegetable oil
1 medium green or red bell pepper cut in 1″ pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise in 3/4″ pieces
In small bowl, combine dressing mix, water and oil; mix well.

Cut steak into 1-1/4″ x 1″ pieces. Alternately thread Beef and vegetables onto four 12″ metal or wooden skewers skewers (soak wooden skewers in water for 30 minutes prior to using).

Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.