Happy Thanksgiving! This is the time to celebrate the harvest and our blessings.
Thanksgiving was first celebrated by Martin Frobisher in 1578. After the Seven Days War in 1763, the Thanksgiving celebration was brought to the rest of the country. It was officially celebrated on Nov. 6 1879. Later on, the date was switched to the third Monday in October. But in 1957, parliament decided to change it to the second Monday in October. Thanksgiving is earlier than the American one because Canada is located further north and the harvest season takes place earlier. So, you probably have plans to go over to someone’s house later today and watch the game. You need to bring a dish but you figure out what. Fear not,
TopMoving is here to help you with these great recipes to help create the perfect Canadian Thanksgiving. All of the recipes below are from the Great Canadian Cookbook from the
FoodNetwork.ca.
Ultimate Brussel Sprouts
Some people aren’t fans of Brussel sprouts but they haven’t tried these. They are made with beer, bacon, maple syrup, and mustard. If heaven was a dish, it would be
these Brussel sprouts. These Brussel sprouts serve four to six people and take less than 30 minutes to make.
Ingredients
- 1 ¼ lb(s) Brussels sprouts, tough ends removed and halved
- 4 slices bacon, cut into 1-inch pieces
- ¼ cup beer (preferably dark ale)
- 2 Tbsp grainy mustard
- 2 Tbsp maple syrup
- ½ tsp salt
- 1 Tbsp bacon fat or unsalted butter
- ½ cup panko breadcrumbs
Directions
1. Preheat oven to 425ºF.
2. In a small bowl, combine beer, mustard, maple syrup and salt.
3. On a large cast iron pan or high-sided skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a plate.
4. In the same pan or skillet over medium heat, sear sprouts cut side-down until golden brown on the bottom, about 5 minutes. Stir in prepared beer mixture and bacon. Transfer skillet to the oven and roast until sprouts are tender and liquid has reduced, about 10 minutes.
5. Meanwhile, in a skillet over medium heat, melt bacon fat or butter. Stir in panko and toast until golden brown, about 2 minutes.
6. Transfer sprouts to a large serving platter or bowl and sprinkle with toasted panko. Serve.
Traditional bannock recipe
This traditional bread first came to Canada from Scottish and French fur traders who arrived to make money. It was a comfort food for the fur traders and the early
settlers of Western Canada. Today, this bread is still popular. This
recipe for bannock will serve about eight to 12 people and takes about 45 minutes to make.
Ingredients
6 cups (1.5 L) flour
6 Tbsp (90 mL) baking powder
3 ½ cups (875 mL) milk, warmed
¼ cup (60 mL) vegetable oil
Directions
1. In large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball; do not overmix. Shape into rough oval; place on baking sheet or oven-safe casserole dish.
2. Bake in 400°F (200°C) oven “until a beautiful golden brown,” about 30 minutes.
3. Serve warm or cooled. Excellent with B.C. blackberry jam.
Nanaimo bar pie
Who doesn’t love
Nanaimo bars? This delicious treat is always a staple dessert. But this recipe puts a twist on the classic treat. This dessert tastes like a Nanaimo bar, but eats like a pie! This recipe serves about eight people and the total time for it is an hour plus chilling.
Ingredients:
For the Base
1 cup graham cracker crumbs
1/4 cup cocoa powder
1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
1/4 cup finely chopped walnuts
1/4 tsp kosher salt
1/4 cup butter, melted
1 large egg, lightly beaten
For the Filling
1.5 cups 2% milk
1/2 tsp vanilla extract
6 Tbsp sugar
3 large egg yolks
3 Tbsp custard powder
1/2 cup 35% cream
For the Glaze
2 ounce semisweet chocolate, roughly chopped
2 Tbsp unsalted butter
2 Tbsp light corn syrup
1/4 cup 35% cream
Directions:
1. Preheat oven to 350°F. Grease a 9-in pie plate. Combine graham crumbs, cocoa, sugar, coconut, walnuts and salt in a large bowl. Stir in butter and egg until evenly mixed. Press into and up the sides of prepared pie plate. Bake, in centre of oven, until a toothpick inserted comes out clean, about 15 minutes. Let rest on a wire rack until cool to the touch.
2. In a medium pot, bring milk and vanilla to a simmer. Whisk yolks with sugar in a medium bowl. Whisk in custard powder. Gradually whisk in hot milk. Return mixture to pan and place over medium-high heat. Cook, whisking constantly, until mixture comes to a boil, 1 to 2 minutes. Continue whisking until mixture is thick and no cornstarch flavour remains, 1 more minute. Remove from heat. Using a rubber spatula, press mixture through a sieve into a small bowl. Place bowl inside a larger bowl halfway filled with ice and cold water. Stir mixture occasionally until cool. Remove from ice bath and set aside. Beat cream, using an electric mixer, until soft peaks form, about 3 minutes. Fold into egg mixture. Spread evenly over cooled crust.
3. Microwave chocolate and butter in a small glass bowl until melted, about 1 minute. Stir in corn syrup. Stir in cream, one tablespoon at a time, until evenly combined. Pour over custard, smoothing top. Let set in fridge at least 1 hour before serving.
Recipes images courtesy of FoodNetwork.ca.