If you’re celebrating Canada Day with friends or family, here are some recipes to remind them of home.
These bars got their name because they were first created in Nanaimo, British Colombia.
Whisk sugar, custard powder and salt in a medium saucepan. Whisk in milk and cream and bring to a boil over medium, stirring constantly, until mixture is very thick, six to eight minutes. Remove from heat. Whisk in condensed milk and vanilla.
Transfer to a bowl and place a piece of plastic wrap directly on the surface. Set over an ice bath to cool for 20 minutes. Refrigerate until chilled, about 1 hour.
Divide cream mixture among cups. Freeze 60 to 90 min. Insert 2 Popsicle sticks into each cup, evenly spacing them 2cm apart in centre. Freeze until firm, at least 8 hours, preferably overnight.
Chocolate Coating: Melt chocolate chips, coconut oil and corn syrup in a small bowl over a small saucepan of barely simmering water. Remove from heat and scrape chocolate into a liquid measuring cup.
Working with one pop at a time and using a sharp serrated knife, cut the cup and the pop in half down the centre between sticks. Remove the paper and dip in chocolate coating, spooning chocolate all over pop to coat. Immediately dip in biscuit crumbs and coconut to coat. Return to freezer to set, about five minutes, then enjoy.
Invented in Ottawa, these cinnamon sugar snowshoes, also known as BeaverTail, are a classic sweet treat. Try this sweet fried dough, dusted with cinnamon-sugar.
Microwave milk until warm, about 45 seconds. Pour into bowl of a standard mixer fitted with dough hook. Add yeast and stir. Let stand for 5 minutes.
Add flour, two tbsp butter and salt. Beat on medium-low until dough forms a ball and is very smooth, about five minutes.
Spray a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
Scrape dough out of mixer bowl into oiled bowl. Lightly oil top of dough and cover with a damp tea towel. Let stand in a warm place until dough doubles in size, about one hour.
Divide dough into 8 portions. Roll each into a ball, then arrange on prepared sheet. Cover with same damp tea towel and let stand, 15 minutes.
Roll out each portion on a floured surface into 3mm thick ovals. Transfer to prepared sheet. Cover with same damp tea towel and let stand, 15 more minutes.
Pour oil into a large pot until it reaches 2.5cms up the sides (about 6 cups). Heat over medium until temperature reaches 160C. Adjust heat as necessary to keep temperature at 160C during cooking. Fry dough, 1 piece at a time, flipping often, until golden, 2 to 3 minutes. Drain on paper towels.
Stir sugar with cinnamon on a plate until combined. Brush tops and bottoms with 1/4 cup melted butter. Dip both sides into sugar until well coated. Serve with lemon wedges.
Fries, cheese curds and gravy are the hallmark ingredients of this Quebec classic.
In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about five minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for three to five minutes or until the sauce thickens. Season with pepper. Add additional salt if necessary to taste. Make ahead and re-warm or keep warm until your fries are ready.
Cut potatoes into 11.5cm thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 150°C.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 150°C oil and cook for five to eight minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 190°C. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.