This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.
Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish would also make a wonderful accompaniment to roast pork or tourtière. This is an old favourite from Summer Berries by Elizabeth Baird (James Lorimer & Company Ltd., 2002), part of the Great Canadian Recipes series.
This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.
Sweet crunchy-topped muffins are a tasty addition to Christmas breakfast. Try them along with Maple Walnut Scones (recipe link below).
Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
Take your pumpkin pie to new heights with our nutty walnut crust.
This dessert sings with the all-Canadian taste of real maple syrup. Each serving is topped with crunchy maple pecans (add a dollop of whipped cream, if you like) for a decadent dessert.
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
Anne Desjardins, cookbook author and executive chef of L'Eau à la Bouche in the Quebec Laurentians, is known for her use of Quebec's delicious seasonal ingredients. Her recipe for this simple puffed egg dish is no exception. You can taste the summer harvest in each bite.
A little butter, honey and a few spices create a wonderfully aromatic glaze that brings the naturally sweet flavour of carrots to life. Try using a mix of orange and yellow carrots for a colourful presentation. If you can't find whole cardamom pods, use a generous pinch of ground cardamom instead.
