Tag: Canadian
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Edwardian Waldorf Salad – 1909
Looking for a new favourite summer salad? A Waldorf Salad is always a crowd pleaser and this classic recipe is simple and fluffy and crunchy and delightful. Enjoy this piled on a bed of lettuce as a light lunch.
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Red Currant and Raspberry Tart – 1823
Nothing says summer like baking fresh, seasonal berries into a pie. This red currant and raspberry tart absolutely screams summer – it’s tart and sweet and fresh and buttery – and is dreamy topped with fresh whipped cream. With red currant and raspberry season in full swing, these berries seem destined to be enjoyed together!
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Ice Cream – 1877
It’s summer so let’s eat lots of ice cream! This one is pretty amazing – it starts with a cooked custard, and then whipping cream is added. Decadent and delightful. The original recipe is a plain vanilla, and you can add fruits or other ice cream flavourings based on your preference….. I decided on chocolate.…
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Angel or White Sponge Cake – 1903
Angel’s Food Cake has always been a favourite, and making it from scratch is so simple and rewarding. This one is light and airy, and sinfully sweet.
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Whortleberry Pie- 1890
Whortleberry pie (a.k.a. Blueberry Pie) is a beautiful way to enjoy this Canadian superfood berry, and with blueberry season nearly upon us, wow your family with this simple, flavourful pie and delightfully rich pastry.
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Lyonnaise Potatoes – 1897
Lyonnaise Potatoes are a classic French comfort food. What could possibly be better than potatoes that are crispy on the outside and creamy on the inside, buttery onions, and plenty of chopped parsley? Everyone will be asking for seconds of this lovely, versatile side dish!
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Asparagus a la Tom Thumb – 1903
A lovely way to prepare asparagus – decadent and delicious and makes the perfect lunch in Spring. What could be better than crusty, toasty bread, cooked asparagus tips, and a creamy sauce?
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Lemon Cake – 1890
A cake recipe that is bursting with bright lemon flavour, is light and fluffy, and is perfect for any occasion. Cakes made from scratch always taste better, and this moist and tangy cake is a ray of sunshine.
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Aunt Matt’s Short Bread – late 1800’s
Shortbread is as simple as a cookie can get, and this recipe is surprisingly easy! It’s sweet, and crumbly, and melts in your mouth. It’s a holiday staple for a reason, and you’ve probably got all of the ingredients for this in your pantry.
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Backwoods Pie – 1913
This Backwoods Pie tastes classically Canadian as it’s full of maple syrup, warm spice, brown sugar, and butter. Yes, it’s rich and sweet and indulgent, but you’ll relish every bite.
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