Recipezaar: Quebec,Holiday/Event recipes

Quebec-Style Roast Goose

Mon, 06 Mar 2000 16:27:00 -0500

Emeril Lagasse's Creton

Thu, 24 Jan 2002 18:26:45 -0500

Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time. -- posted by Lennie

Cheese Beer Bread

Fri, 01 Mar 2002 10:02:04 -0500

Archive from my Mothers recipes! Just sharing! Please try. I am not sure on servings and prep time. -- posted by Rhonda O

Quebec City's Fondue Parmesan

Wed, 06 Mar 2002 13:49:46 -0500

If you've ever visited this wonderful little city in North America, you have seen this listed as an appetizer on the menu. Served on a bed of lettuce perhaps with a sweet fruit ketchup, this lovely creamy, crunchy traditional food of Quebec is a snap to make and will be one you'll serve over and over again. -- posted by Gingerbee

Quebec Meat Pie

Sat, 09 Mar 2002 18:57:16 -0500

A traditional staple in Quebec. This is a tasty appetizer or a meal-in-one; specially served at the holidays. Exceptionally delicious when accompanied by a homemade fruit ketchup. -- posted by Gingerbee

Pumpkin Delight

Mon, 08 Apr 2002 15:34:30 -0400

Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too. -- posted by Mysterygirl

Old Time Baked Beans

Thu, 30 May 2002 17:48:12 -0400

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well. -- posted by Paul Elliott

Montreal Bagels

Sat, 27 Jul 2002 00:39:43 -0400

Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores. -- posted by Lennie

Campbell's Pasta Bake

Mon, 12 Aug 2002 19:16:09 -0400

This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!! -- posted by krittylea21

Campbell's Green Bean Bake

Tue, 13 Aug 2002 17:50:54 -0400

Not the most attractive dish in the world but mmm-mmm good! -- posted by krittylea21

Corn Bake

Tue, 13 Aug 2002 18:02:48 -0400

Mmmmmmm.... this is all I ate for dinner tonight and I am stuffed! One serving 'll do ya! I was mostly curious to see the calories in this dish :) P.S. I usually omit the green peppers (yuck!) and it turns out great! -- posted by krittylea21

Impossible Broccoli Pie

Tue, 20 Aug 2002 17:15:01 -0400

This is delicious and very filling! This is the first recipe I made on my own, and has been a favourite of mine ever since! A classic that is guaranteed to be delicious. -- posted by krittylea21

Lemon Pepper Grilled Roast

Fri, 13 Sep 2002 14:20:57 -0400

This makes a less tender cut of meat very tender and tasty on the grill. It works well using the indirect grilling method or cooked on a rotisserie. Prep time includes marinating time. -- posted by Kate in Ontario

Sauteed Baby Carrots

Mon, 14 Oct 2002 22:05:23 -0400

This is a quick and delicious I adapted from Oprah magazine. It is great with a roast or poultry. -- posted by Kate in Ontario

Easy Roast Turkey with Apple Stuffing

Sun, 27 Oct 2002 22:17:32 -0500

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast. -- posted by Kate in Ontario

Orzo & Spinach Stuffing

Mon, 04 Nov 2002 23:10:15 -0500

I have not made this but I think it would be a different change from the traditional cornbread stuffing we eat at Thanksgiving time. This was exported from Mastercook. I found it on Recipe Source. (enough for 8-10 lb turkey) -- posted by James Craig

Easy Pizza Muffins

Mon, 04 Nov 2002 23:12:33 -0500

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham -- posted by Food_Lush

California Cauliflower

Sun, 24 Nov 2002 20:05:31 -0500

Wonderful addition to almost any meal. Easy to prepare and full of flavour. -- posted by Kate in Ontario

Creamed Whole Onions

Sun, 15 Dec 2002 20:12:23 -0500

This has been a traditional Christmas dish in our family for years -- posted by Allyoop

French Turnips (Swede or Rutabaga)

Sun, 15 Dec 2002 20:12:28 -0500

This is a traditional Christmas dinner side dish for our family. Make sure that you use rutabaga instead of the white turnips -- posted by Allyoop

No Bake Skor Bars

Mon, 06 Jan 2003 20:07:05 -0500

It doesn't get any easier! I got this recipe from a co-worker before Christmas and I was amazed that anything this easy could taste so good. The bar is very rich so cut into tiny squares. -- posted by Kate in Ontario

Overnight French Toast

Tue, 07 Jan 2003 20:03:45 -0500

This is a wonderful brunch dish I adapted from a Betty Crocker cooking magazine. Not much fussing in the morning. It is good with pancake syrup as well but the orange sauce makes a nice change. -- posted by Kate in Ontario

Canadian Butterscotch pie

Wed, 08 Jan 2003 19:59:49 -0500

A creamy pie that is a French tradition in northern Maine...Delicious!! -- posted by Maineiac

Poor man's Pudding Cake (Pouding chomeur)

Sun, 02 Mar 2003 20:01:29 -0500

Adopted recipe! A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. Very sweet. -- posted by Barefoot Beachcomber

Bread Pudding with Rum

Mon, 14 Apr 2003 20:34:53 -0400

This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same. -- posted by food girl

sucre a la creme (Quebecois Vanilla Fudge)

Fri, 23 May 2003 20:00:26 -0400

I work in Quebec, and this delicious recipe comes from my co-worker's mother-in-law. It is a difficult one compared to some other recipes to master, but... the secret is in the timing. It is a bit more complicated, but the creamy melt in your mouth taste makes it worthwhile. -- posted by kalla

Tuna Salsa Salad

Thu, 19 Jun 2003 20:09:46 -0400

NON FAT, VERY LOW IN CALORIES YET TOTALLY FLAVORFUL AND EASY TO MAKE. -- posted by Tyler Clarke

Pouding Au Chomeur

Thu, 24 Jul 2003 20:03:16 -0400

This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature. -- posted by Alskann

Maple Mustard Carrots

Fri, 08 Aug 2003 20:06:56 -0400

This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking. -- posted by Kate in Ontario

Tourtiere

Mon, 25 Aug 2003 19:59:58 -0400

This is my Grandmaman's recipe and a family tradition at Christmas time. Cook time is approximate. -- posted by MarieAlice

Braised Woodcock

Tue, 30 Sep 2003 20:56:16 -0400

Very easy and tasty! -- posted by Iowahorse

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

Creamed Grouse on Toast

Tue, 30 Sep 2003 20:56:19 -0400

Serve over toast or rice; garnish with parsley if desired. Cook time is approx. -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Pheasant Braised in Gin and Juniper

Thu, 02 Oct 2003 19:59:49 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Wild Goose Gumbo With Oysters

Thu, 02 Oct 2003 20:00:01 -0400

. -- posted by Iowahorse

Tarte Au Sucre (French-Canadian Sugar Pie)

Wed, 08 Oct 2003 20:02:04 -0400

No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful. -- posted by evelyn/athens

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Fried Rabbit and Gravy

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Aunt Helen's Almond-Raspberry Rice Squares

Wed, 29 Oct 2003 20:03:19 -0500

An old family favourite! They were sure to show up on the platters of cookies and squares put out by my great-aunts at Christmas, and I always made a bee-line for them. Now I can make them myself. For the pastry, try half a recipe of Marie's French Pie Pastry. (Recipe #45383)I have made them gluten-free, by using brown rice flour in the pastry, and white rice flour in the topping, which worked out very well. -- posted by Jenny Sanders

Arizona Cardinals Adobo Sirloin

Fri, 31 Oct 2003 20:00:42 -0500

A good steak deserves a good bite! Cook times approx depending on personal taste. -- posted by Iowahorse

Big Buffalo Chili

Sat, 01 Nov 2003 20:01:18 -0500

-- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Captive Canyon Moose Roast

Sat, 01 Nov 2003 20:01:25 -0500

Time does depend on thickness and cut of meat. -- posted by Iowahorse

Elk Sausage

Sat, 01 Nov 2003 20:01:25 -0500

Game Sausage -- posted by Iowahorse

Wild Duck with Pecan Stuffing

Sat, 01 Nov 2003 20:01:26 -0500

So tasty it should be outlawed! -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Chicago Bear Sausage

Mon, 10 Nov 2003 20:00:59 -0500

Good on pizza, and makes great meatballs as well. Times vary as seen. -- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Squirrel Stew, Like Grandma Made.

Mon, 10 Nov 2003 20:01:03 -0500

It's Country Good! -- posted by Iowahorse

French Canadian Frosted Maple Gingerbread

Tue, 02 Dec 2003 20:00:08 -0500

Molasses, ginger and maple syrup are inextricably linked with early Canadian foods. -- posted by Olga Drozd

French Canadian Ragout (Fricot)

Fri, 05 Dec 2003 20:00:12 -0500

This is another must dish for French Canadian families at Christmas time. In the old days, when country people had to work outside in the cold Canadian winters and needed an extra inch (or two) of fat to keep warm, they didn't bother defatting the dish. They would eat the pork with skin and fat. I don't recommend doing this unless you need to put on a lot of weight. This dish should be made ahead of time. It freezes very well and is better reheated. -- posted by Olga Drozd

Dried Beef Cheese Ball 3

Wed, 10 Dec 2003 20:01:52 -0500

I had just made this for thanksgiving and my brother ate half of it LOL:) I love this and my family loves it too. I am looking foward to sharing this with you. Cook time includes chilling time. -- posted by Heather Beldin

Autumn Chocolates

Mon, 19 Jan 2004 20:00:16 -0500

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations. -- posted by Lottidawe

Special Pork Tourtiere

Tue, 02 Mar 2004 20:00:17 -0500

This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side. -- posted by Baby Kato

French Glazed Carrots

Thu, 19 May 2005 12:45:52 -0400

My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes. -- posted by Dancer^

Italian Poutine

Mon, 30 May 2005 11:55:19 -0400

This is a nice change from regular poutine in that it uses marinara sauce in place of the beef gravy. Not sure if it could ever beat the original, but I like it for a variation once and awhile. Be sure to use real cheese curds or it is just not a poutine. If you ever have the opporuntity to go to Quebec, stop at one of the casse croutes along the highway and order a real, French-Canadian potine. You will NOT be disappointed! -- posted by BirdyBaker

Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

Mon, 08 Aug 2005 21:18:55 -0400

This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer. -- posted by NcMysteryShopper

Creton à Maman (My Mom's Recipe)

Thu, 18 Aug 2005 20:12:03 -0400

French Canadian Meat pâté that is served at breakfast time with mustard and a good fresh brew of Tim Horton's coffee! -- posted by Road Runner

Maple Syrup Chicken - Poulet a L' Érable

Mon, 22 Aug 2005 17:18:39 -0400

This is a Quebec recipe, usually served in the spring or for Easter holiday. You can serve this of course anytime of year and no doubt if you serve this to your guests they will want this recipe :) -- posted by Sangrita - Chef #234231

Maple Syrup Glazed Ham - Jambon Glacé a L ' Érable

Mon, 22 Aug 2005 17:30:54 -0400

This is a Quebec recipe, we make for Easter, Thanksgiving or Christmas. It is a recipe which has been passed down for my great great grandmother, my grandmother made this, my mom, my aunties, now I am sharing this family recipe with you all. Soon to be in my new cookbook at Cafepress :) -- posted by Sangrita - Chef #234231

Quebecois Crab Custard With Lemon Butter Sauce

Tue, 23 Aug 2005 23:51:52 -0400

Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). -- posted by Elmotoo

Cretons (Groton)

Mon, 19 Jun 2006 18:33:11 -0400

French Canadian Breakfast spread. Usually served in restaurants at breakfast. I asked for this recipe on another site b/c I had it often when I was growing up. The person who makes it, and posted it, is from Quebec. I cannot give an amount b/c it depends on how thick you spread it on your toast! -- posted by Nana Lee

Tourtiere Tarts

Sat, 18 Nov 2006 22:31:54 -0500

Tourtiere is a French Canadian meat pie that is traditionally served on Christmas Eve. I first ever had these at the home of a French Canadian friend..I have been making them at Christmas time as a make ahead appetizer for years now. It can be made into one individual pie, but I prefer the individual tarts..I freeze these individually on cookie sheets and then vacuum seal in my bagger or can be stored in a plastic container. -- posted by Cat^..^atude

Not Quite Traditional Tourtiere but Almost

Tue, 08 May 2007 13:58:53 -0400

My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it. -- posted by Cookworm

Seitan Bourguignon

Sat, 29 Sep 2007 12:41:21 -0400

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm. -- posted by Mad Maryno

Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

Wed, 17 Oct 2007 00:14:37 -0400

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. -- posted by Mad Maryno

Vegan Crème Au Café (Vegan Coffee Blancmange)

Fri, 19 Oct 2007 17:42:13 -0400

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture. -- posted by Mad Maryno

Hot Tourtière Nibbles

Thu, 15 Nov 2007 20:23:13 -0500

Réveillon pie needn't only be served after midnight mass-or even in the form of a pie. Here crunchy toast cups are filled ahead with traditional spicy pork and heated when needed. For more spicy heat, use Dijon mustard prepared with green peppercorns or horseradish. These are wonderful served as an appetizer, especially during the Holidays, don't let the many steps scare you, this is actually very easy and can be made ahead. From Food and Drink Magazine. -- posted by ~Leslie~

Cinnamon-Cranberry Pork Tenderloin

Mon, 03 Dec 2007 22:23:43 -0500

This is from Ricardo. Could be perfect for holiday. -- posted by Boomette

French Canadian Tourtiere Du Lac Saint Jean

Sat, 08 Dec 2007 02:22:13 -0500

From Jean Soulard, executive chef of Fairmont Le Chateau Frontenac comes the ultimate tourtiere for a crowd. This roaster size pie is traditionally filled with chunks of game layered with a ground meat filling, but farm raised meats are a fine alternative. Check this beautiful place out. http://www.vacationidea.com/family/fairmont_le_chateau_frontenac.html -- posted by Olga Drozd

Oh so Easy Turkey Breast (3 Steps, 3 Ingredients)

Thu, 01 Jan 2009 14:16:21 -0500

this is an easy to make turkey dinner, the turkey still comes out moist on the inside with crispy skin -- posted by Maya's Mama

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

Rum Pudding

Sun, 01 Mar 2009 18:41:23 -0500

This is an old family recipe & tradition. I hate alcohol & cherries, but come Christmas-time, I just can't not have this pudding. I've been gobbling it up every year since I was a child. It's just not the holidays without it. I would make it year round, but I doubt my figure would appreciate it :) Preparation time does not include cooling. -- posted by Burgz

Johanne's Tourtiere

Thu, 05 Mar 2009 01:18:59 -0500

This is a combination of my mother-in-law and my stepmother's tourtiere recipes. Delicious! -- posted by ZorroRoaster

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. I'm going to be trying out this recipe before Christmas. The number of servings is an estimate until then. -- posted by Dreamer in Ontario