One example of a Canadian dish is the butter tart. Indeed, regionalism, multiculturalism, and heterogeneity can be said to be the defining qualities of Canada's national cuisine. Nonetheless, just because it's hard to define Canadian cuisine doesn't mean it doesn't exist. In The Omnivore's Dilemma, Michael Pollan asserts that “Americans have never had a single, strong, stable culinary tradition.” This is even more pronounced in Canada, which is considered a cultural mosaic compared to America's melting Then there is also the matter of Canada's long history of diverse immigration and Indigenous populations. Unlike France, Canada stretches from the Pacific to the Atlantic, from northern tundra to southernįarmlands. Each chef reinterprets these elements to reflect a very personal vision of the land,įood and people around him or her." As such, geographically vast nations with heterogeneous populations are challenged to identify a national cuisine. It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture. Discussing the challenge of defining Canadian cuisine, Jennifer Cockrall-King observed that "there is no However, while "French cuisine" can be said to be an artificial construct due to regional diversity, the effect is certainly amplified in Canada. More recently Thai, Vietnamese, and Ethiopian.
The same can be said of Italian, Indian, Chinese, Japanese and The concept conjures specific images of refined dining, accurate or not: an hors d'oeuvre, followed by the plat principal, fromage, and finally dessert. The idea of a unified "French cuisine" can therefore be said to be artificial. The Alsace-Lorraine region is heavily influenced by nearby Germany, using a lot of pickled cabbage and pork Normandy-Brittany is renowned for its seafood. In France, for example, there is a great deal of variation depending on the country's
Granted, even among the most established national cuisines there is debate and fluctuation. Cuts into 16 dessert portion bars, or 25-36 nibbles.Delineating Canada's national cuisine has always proved to be a difficult task. Mix just a moment to blend in the pieces and then return the ice cream to the freezer to set up. Break in the trimmings from the Butter Tart Squares and add the maple syrup. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the ice cream on medium speed to soften it a touch. To get precise squares, trim away the edges (save for butter tart ice cream, recipe follows) and cut when chilled. Chill this in the pan before slicing and once sliced, the squares can be stored at room temperature.Ĥ. Cool the pan on a rack and, while still a little warm, lift the parchment (with the square) out of the pan so that it can be easily removed once chilled (the sugar sets and sticks once cooled). Pour this carefully over the nuts and chocolate chips and bake for 30-40 minutes until set, and beginning to bubble at the edges. Whisk in the eggs, white vinegar and vanilla until smooth. In a large mixing bowl, whisk the brown sugar, corn syrup and melted butter. Sprinkle the walnut pieces and chocolate chips over the cooled crust in an even layer. Bake for about 20 minutes, until it just begins to brown at the edges. Stir the flour and icing sugar together in a bowl and use a box grater to grate in the cold butter, followed by a fork or pastry cutter to work the mixture until crumbly and pieces of butter are no longer visible (the mixture won’t come together like a dough.) Spread this into the prepared pan and press down and up the sides just a little bit.
Lightly grease and line a 9-inch (20 cm or 23 cm) square pan with parchment paper so that the paper comes up the sides.Ģ.
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