Butter Tarts!!! (I can provide the recipe if you need it)

Poutine (french fries, gravy and cheese curds)

Tarte du sucre (a sweet sugar pie from Quebec)

Tortierre (a ground pork meat pie from Quebec)

yes those are definitely french canadian...

Maple Sugar Pie

This traditional dessert can be served warm from the oven or at room temperature. It's delicious topped with a scoop of vanilla ice cream, creme fra�che, or whipped cream.
Yield: Makes 8 portions
ingredients
Pie dough
1 cup walnuts, toasted and coarsely chopped
3 large eggs
1 cup maple syrup
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
2/3 cup packed light brown sugar
1/8 teaspoon salt
preparation

Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425�F.

On lightly floured surface using lightly floured rolling pin, roll out dough to 13-inch round. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp decoratively. Chill shell 30 minutes.

Scatter walnuts in shell. In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell over nuts.

Transfer pie to baking sheet and bake 10 minutes. Reduce oven temperature to 350� F and bake until crust is golden and center is just set, 25 to 30 minutes more.

Transfer pie to rack and cool at least 10 minutes before cutting. Serve warm or at room temperature.

Butter Tarts

2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
2 tsp cream or half-and-half
1/2 cup butter, melted
Raisins

Line muffin cups with pastry. Put some raisins in each tart.
Combine ingredients and spoon into shells.
Bake 425 10 minutes, reduce heat to 350 until done, 8 minutes or so.

Blueberry Grunt

Blueberry Grunt is a Nova Scotia traditional recipe. There is likely to be a grunt recipe in every local cookbook.
Ingredients
Sauce:
4 cups wild fresh or frozen blueberries 1L
1/2 tsp ground nutmeg 2 mL
1/2 tsp ground cinnamon 2 mL
3/4 cup granulated sugar 175 mL
1 Tbsp lemon juice 15 mL
1/2 cup water 125 mL

Dumplings:
2 cups all purpose flour 500 mL
4 tsp baking powder 20 mL
1/2 tsp salt 2 mL
1 Tbsp granulated sugar 15 mL
2 Tbsp butter or shortening 25 mL
Milk
Method

1.In a large saucepan with cover, heat berries, nutmeg, cinnamon, sugar, lemon juice and water; boil gently until well blended and slightly cooked down. In a mixing bowl sift flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce.
2.Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious!

Acadian Rappie Pie

this might explain it better

http://www.scotiapages.com/article/acadian-rappie-pie.html

Yum---Thanks so much....Can hardly wait to try these. Would like to find out more about tortierre, though, jasdip--have never heard of it!! TIA...

Love poutine, but would be hard to serve a crowd. Plus not the healthiest, but so good.

Jafralady, my ex-husband was from Quebec and he introduced me to Tourtiere. I love it, and we had it every Christmas Eve. We were the only ones who really liked it, my family could take or leave it. It's a meat pie, and I like it with ketchup on top!

He loved sugar-pie too but I hate that! Much too sweet.

Charlie's Tourtiere

1 1/2 lb ground pork
1 large onion, finely chopped
2 cloves garlic, minced
salt and pepper
1/2 tsp ground savory
1/3 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp celery salt
1/4 tsp nutmeg
1 tsp dried parsley
pinch of sage
1/2 cup chicken broth
1 cup cooked and cooled mashed potatoes

Pastry
1 3/4 cups flour
1/4 tsp baking powder
1/2 tsp salt
6 tbsp lard
4 tbsp margarine
1/4 cup plus 1 tbsp ice water

In a large skillet over medium-high heat, cook pork, crushing with the back of a fork to break up meat, 5 minutes, or until no longer pink. Drain.

Add onion, garlic, salt, pepper and spices and chicken broth. Bring to a boil. Reduce heat; partially cover and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in mashed potatoes, mixing well so there are not lumps. Allow to cool.

Meanwhile, make pastry. Combine flour, baking powder and salt in a large mixing bowl. Cut lard and margarine into the flour until it is mealy. Add cold water, mixing lightly until all flour is moistened. Divide dough in half and refrigerate for at least an hour.

Remove and roll into circles to fit a nine-inch pie plate. Spoon filling into pie shell, cover with pie crust, sealing and crimping edges. Cut steam vents.

Bake in preheated 425 oven 15 minutes. Reduce heat to 375 and bake for about 30 minutes or until golden brown. May take longer if filling was chilled overnight.

threejs
my mother used to make that with canned blackberries. It's still one of my favorites. We would pick balckberries until there wasn't a un-scratched spot on us. And then mama canned them. No freezers when I was a kid.

Canned venison was another favorite, salt pork fried crisp. I guess I am old,
shirley

Threejs, we always called the rendered pork scraps, cracklins. I really loved those. I never heard of them called scrunchins.

Sue

Can't get much more Canadian than Nanaimo Bars

mande

Way back when I was a flight attendant my roomie was Canadian, her mom came to visit and always cooked for her. We were on a very strict weigh in so often we couldn't eat...but I remember......

Pork Pie and Beaver Tails!!

And there was also some sort of a pickled pork that was fried.....

I will be trying the Tourtiere and I found a recipe for the Nanaimo bars that I'll be trying. However, I
think I'll pass on the scrunchies!!! LOL!!! Thanks again....

If you need cocktails, serve Caesars. You can make a pitcher of them.
vodka
clamato juice
worchestire sauce
tabasco sauce
ice
lemon wedges
celery sticks

Canadian bacon

Cadbury Chocolate - Yum!

Blue berry pancakes.

Blue berry pie

These recipes were all sounding so good... so I made Charlie's Tourtiere and Blueberry Grunt for dinner last night! Both were delicious and were a hit with both Emi and Gary.

I did have one problem with the Blueberry Grunt (my own fault, I think). I cut the recipe in half, but then cooked in a large pan (about 6 quart). I think this made the amount of blueberry sauce in the bottom too small - it was maybe half an inch in the bottom of the pan. I had to watch them really close while cooking so that I didn't cook too long and scorch the dumplings to the bottom of the pan. They did come out ok, and very good tasting, but were more of a steamed dumpling and had a different texture than I expected. I also expected there to be some blueberry sauce left and for them to be pretty sticky but they were not. Again, I think because all of the sauce was used up in the cooking.

Threejs, can you tell me if the dumplings are supposed to be light and covered with sticky sauce? Mine weren't. Do you think my guess about what I did wrong was correct?

I served them warm with vanilla ice cream and they were delicious anyway :-)

Wow Jel, were you ever ambitious!!!!
I'm glad your family liked the tourtierre!

As far as the Grunt, the only grunt I've ever made had crispy dumplings, like biscuits. I'm sure ThreeJ's will chime in.

The dumplings or doughboys as they are sometimes called are light and fluffy, not chewy by any means, and I don't remember sticky, unless like a beef stew with dumplings they are taken off the stove before their time is up. I have made the sticky kind by being too impatient but trial and error is how we learn. I am wondering if there wasn't enough of the berries under them in depth. I learned not to peek and even so after the recipe time sometimes they need a couple of extra minutes. Were you taking the lid off of the pot as you were checking to see they were not going to scorch?
There are several secrets to making light dumplings. First, like biscuits, don't overmix the batter. Overmixing exercises the gluten in the flour and produces tough dumplings. A very important practice is to steam/simmer the dumplings. Keep the temperature of the stock to a low simmer. A rolling boil will cause the dumplings to break up. Covering the pot will keep the dumplings surrounded by steam as they cook, allowing them to absorb the necessary liquid. It is so important to keep the steam in, in fact, that you should cover the pot with a glass pie-plate or other see-through lid so that you can see how the dumplings are cooking without having to take off the lid. Once they look fluffy, take off the lid and use a clean toothpick or skewer to see if they are done (as you would for a cake if the toothpick comes out clean, the dumpling is done). Also, don't crowd the pan the dumplings need room to expand.
Hope this makes sense....they are light in weight but I cannot describe them better maybe this picture from another cookbook, recipe may vary, will help.

Here is a link that might be useful: cook book with pics of Blueberry Grunt

Habitant pea soup - yellow split pea soup, sometimes with ham.

Les Oreilles du Christ - pork fat including rind, sliced thin like bacon, then rendered until they are hard and crispy. Not puffy like a pork rind, but hard and crunchy. Often served at a "Cabin au sucre" or maple sugar cabin in Quebec.

Strong coffee with double cream and double sugar? That would be a Timmies Double Double ROFL!

Dances.

Thanks Threejs. I think not having enough berries/juice under the dumplings was the problem. I didn't open the lid to peek, not even once. My pot has a glass lid, so I could check easily. And it's not that I don't know how to make light dumplings. Those are the kind I like and what I always do when making chicken and dumplings. The ones in the Blueberry Grunt weren't overmixed, weren't crowded, and weren't opened while cooking. I'll have to try again sometime when I have the full amount of berries and don't have to cut the recipe in half.

My mother's family came from Canada, tho they were actually French and German. They grew up poor, worked as maids for wealthy canadian families. My grandmother regularly made us Poutine (ugh, greasy) and blueberry grunt. I don't have her recipe.