Canada is a melting pot of many cultures. Consider it a privilege to pay homage to your ancestry by whipping up a traditional family recipe for your whole family to enjoy.
For an authentic taste of heritage cooking, take a step back in time with these three recipes.
Grandma’s homestead pudding
- 2 cups water
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch dissolved in 1/4 cup cold water
- 2/3 cup raisins
- 1 large egg
- 1/2 cup white sugar
- 2/3 cup milk
- 1 tablespoon softened butter
- 1 cup flour
- 2 teaspoons baking powder
- heavy cream or ice cream for serving
- Combine the water, brown sugar, vanilla and dissolved cornstarch in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Remove from heat and pour into a large loaf pan. Set aside.
For the batter:
- Preheat oven to 375 degrees F.
- In a medium saucepan over high heat, bring three cups of water to a boil. Remove from heat and add the raisins.
- Let sit for 10 minutes or until the raisins are plump. Drain and discard the water and set the raisins aside.
- In a mixing bowl, cream the white sugar and butter until smooth.
- Beat in the egg and milk.
- In a small bowl, blend the flour and baking powder; then, stir into the butter mixture.
- Add the raisins and mix well.
- Pour the batter evenly over the brown-sugar sauce in the loaf pan.
- Bake at 375 degrees F for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.
- Serve with cream or ice cream, if desired.
- 1 fryer chicken, cut into pieces
- 1 to 2 cups flour
- canola or other vegetable oil, as needed
- Rinse the chicken pieces and pat dry.
- Season the chicken with the salt and pepper.
- Place them in a single layer in a pan.
- Sprinkle the flour on the chicken and toss to coat.
- Pour 1/2 to 3/4 of an inch of oil in a large frying pan.
- Heat the oil over medium to high heat until a temperature of approximately 365 degrees F is reached.
- Add the chicken and fry until browned and cooked thoroughly, 15 to 20 minutes.
- Place on paper towels to drain.
Creamy fresh vegetables
- 2-1/2 cups cubed potatoes
- 1 large onion, diced
- 3/4 cup peas
- 3/4 cup sliced carrots
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt and pepper to taste
- Fill a large saucepan half full of water; bring to a boil over high heat.
- Add the vegetables, reduce the heat and simmer until the vegetables are fork-tender.
- Remove from the heat and drain. Set aside.
- In the saucepan over medium heat, melt the butter and stir in the flour to make a thick paste.
- Whisk in the milk until smooth.
- Cook over medium heat, stirring often, until the sauce thickens.
- Add the pre-cooked vegetables and continue to cook for approximately two more minutes.
- Season with salt and pepper to taste.