Three tiny tartlets – each just a mouthful – showcase ultrasmooth, ultrarich whipped chocolate ganache, known as “silk.” You'll need to use premium chocolate and have the cream at room temperature. Each flavour makes 8 tartlets – perfect for a serving of 3 each.
Veal and Ham Pie belongs to that special category of meat pies we associate more with French pat?than with the British antecedents of our Canadian cuisine. This splendid pie takes some time to put together, but is worth every minute. In the true tradition of a Canadian picnic, the responsibility for making the dishes should be shared by the group. It\'s advisable that this dish be prepared by a picnicker with a free afternoon one or two days before the outing.
Come winter or late fall, there is nothing like sharing a savoury meat pie from Abitibi with family and friends. Commonly called tourtière, cipaille or tourte, there seem to be as many recipes as there are amateur of this hearty fare. The tourte, the bird that gave it its name, is unfortunately extinct, but the tradition of this delectable, easy to prepare in advance dish, is very much alive. Deer, caribou, moose, bear, boar and especially hare make it a very special treat. The fortunate cook, who has hunters in the family or generous friends to donate a little game, is blessed. Even more, if they are willing to help deboning and dicing the meat. However, it can also be prepared with farm raised deer, caribou, boar, rabbit and adding shoulder or loin of pork, as some game is very lean. The important thing to remember is (that the recipe calls for) half part game, preferably a variety of three different kinds, to half part diced potatoes. With some home-made tomato ketchup and a nice green sassy salad, like chicory with old style mustard and cider vinegar dressing, the hostess can sit back and enjoy the hunters' long tales.
