Manitoba

A date square is a Canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. In the western provinces and states it is known as matrimonial cake. In Eastern Canada it can also be known as date crumbles. It is often found in coffee shops as a sweet snack food. Sometimes nuts are added to the base layer or crumb topping, or other alterations. There can also be candied peel added to the date stuffing for a contrasting texture. The date square is known as a traditional dish of Newfoundland.

Marshmallow is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant. The word "marshmallow" comes from the mallow plant species (Althaea officinalis), a wetland weed native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 BCE. Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.

Chocolate from Winnepeg, Manitoba

Saskatoon berry pie is a pie with Saskatoon berry filling. The pie is a traditional Canadian dessert, particularly in Saskatchewan. Saskatoon berry pie is often served with whipped cream, ice cream, or slices of cheddar cheese. Saskatoon berry pie typically contains Saskatoon berries, flour, sugar, and lemon juice. Cinnamon or nutmeg may be added. The pie originated in the Prairies region of Canada. Often served with vanilla ice cream as a dessert, the pie is sometimes made with blueberries as a saskatoon berry substitute.

Schmoo torte is a Canadian dessert. Although it is relatively popular and well-known nationwide, it is most famous in Western Canada, especially Manitoba. It is a torte with layered whipped cream, brown sugar, and nuts, commonly made using angel food or sponge cake. The schmoo torte was first invented in 1948 by a Winnipeg mother, Dora Zaslavsky, for her son Murray's Bar Mitzvah in Winnipeg, Manitoba. Zaslavsky was a Russian-Jewish immigrant who arrived to Canada in 1914. She started introducing her recipes to Winnipeg via a catering business to support her family financially when her husband became ill. Zaslavsky's catering business eventually expanded across North America. Her schmoo torte became a favourite of singer Harry Belafonte. Murray's daughter Shannon Aceman stated in an interview that her grandmother's schmoo torte "was basically a mix of about three or four of her other best-known recipes for cakes with the rum torte." Jewish food historian Kat Romanow told CTV News Winnipeg that schmoo is reminiscent of a central-European dessert called nusstorte. Romanow told CTV News: "In many cases, the dishes that Ashkenazi Jews brought with them to Canada came to be iconic dishes of their new homes."

The Fort Garry Brewing Company Ltd is a brewery in Winnipeg, Manitoba, Canada. The company was bought by the Hoeschen family in 1930, and operated by them until it was sold to Molson in 1960, and incorporated as Molson's Fort Garry Brewery Ltd. In 1990, Molson merged with Carling O'Keefe and closed the Fort Garry facility. In 1994, Richard D. Hoeschen resurrected the company. At the time, Fort Garry Brewing was the only micro-brewery in Manitoba, and the beer was originally intended only to be available in kegs. Before opening the doors, Hoeschen hired Gary De Pape as brewmaster and the two developed the company's flagship beer Fort Garry Dark. Richard D. Hoeschen died on September 16, 2002. In 2003, Fort Garry Brewing amalgamated with Winnipeg's Two Rivers Brewing Company , keeping the Fort Garry name, but adding some of Two Rivers’ brands to its product line.

The Arctic char or Arctic charr is a cold-water fish in the family Salmonidae, native to alpine lakes, as well as Arctic and subarctic coastal waters in the Holarctic. It spawns in freshwater and its populations can be lacustrine, riverine, or anadromous, where they return from the ocean to their fresh water birth rivers to spawn. No other freshwater fish is found as far north; it is, for instance, the only fish species in Lake Hazen, which extends up to 81°56′N 68°55′W / 81.933°N 68.917°W / 81.933; -68.917 (Lake Hazen (northeast)) on Ellesmere Island in the Canadian Arctic. It is one of the rarest fish species in Great Britain and Ireland, found mainly in deep, cold, glacial lakes, and is at risk there from acidification. In other parts of its range, such as the Nordic countries, it is much more common, and is fished extensively. In Siberia, it is known as golets (Russian: голец) and it has been introduced in lakes where it sometimes threatens less hardy endemic species, such as the small-mouth char and the long-finned char in Elgygytgyn Lake.

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

A bison is a large bovine in the genus Bison (Greek: "wild ox" (bison)) within the tribe Bovini. Two extant and numerous extinct species are recognised. Of the two surviving species, the American bison, B. bison, found only in North America, is the more numerous. Although colloquially referred to as a buffalo in the United States and Canada, it is only distantly related to the true buffalo. The North American species is composed of two subspecies, the Plains bison, B. b. bison, and the generally more northern wood bison, B. b. athabascae. A third subspecies, the eastern bison (B. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of B. b. bison. Historical references to "woods bison" or "wood bison" from the Eastern United States refer to this synonym animal (and to their eastern woodland habitat), not to B. b. athabascae, which was not found in the region. Its European kind B. bonasus or wisent —also 'zubr' or colloquially 'European buffalo'— is found in Europe and the Caucasus, reintroduced after being extinct in the wild.

The American pickerel is a medium-sized species of North American freshwater predatory fish belonging to the pike family. The genus Esox is placed in family Esocidae in order Esociformes). Two subspecies are sometimes recognised:

Pierogi are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Pierogi varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. The widely used English name pierogi was derived from Polish. In Ukraine and parts of Canada they are known under their Ukrainian name – varenyky, or, in some dialects, pyrohy. Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names.

Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood ; indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own. Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker. For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage , Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and puréed, was an innovation sufficiently refined that it could be served to Louis XIV of France, after whose court at Château de Saint-Germain-en-Laye it was named (c. 1660–1680).[clarification needed]

Bannock may mean:

Texas caviar, also called cowboy caviar, is a bean salad consisting of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips. Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.

Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

Lemon potatoes, often referred to as Greek lemon potatoes, are a popular dish made by roasting potatoes with lemon juice, garlic, and oregano, resulting in crispy edges and a tender interior. They are typically served as a side dish and are known for their flavorful and aromatic qualities.

Bothwell Marble Cheddar is a colorful blend of white and orange Cheddar, known for its smooth texture and mild yet flavorful taste. It is made from 100% pure Canadian milk and has won awards for its quality.

Cheese made by Bothwell Cheese

Cheese made by Bothwell Cheese

Muenster is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese, a washed-rind cheese originating in Munster, Haut-Rhin, Alsace, which was familiar to German immigrants. Its name is not related to the German cities of Münster, Westphalia, or Munster, Lower Saxony, nor to the Irish province of Munster. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza. The spelling "Muenster" distinguishes the American cheese from Munster cheese, which is made from unpasteurized cow's milk in the Vosges mountains in Alsace.

Cheese made by Bothwell Cheese

Pemmican is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The name comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), 'fat, grease'. The Lakota (or Sioux) word is wasná, originally meaning 'grease derived from marrow bones', with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America. Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, Robert Peary, Matthew Henson, and Roald Amundsen.

Potato pancakes are shallow-fried pancakes consisting of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or apple sauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory , to the sweet (such as apple sauce or sugar), or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes. Potato pancakes are associated with various European cuisines, including Irish (as boxty), German and Austrian (as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer and Erdäpfellaibchen), Dutch (as aardappelpannenkoek, reifkoeken, reifjes), Belarusian (as дранікі draniki), Bulgarian (as patatnik), Czech (as bramborák, cmunda or vošouch), Hungarian (as tócsni, lapcsánka and other names), Jewish (as latka, Yiddish: לאַטקע, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Romanian (as tocini or tocinei), Russian (as драники draniki), Slovak (as zemiakové placky), Ukrainian (as деруни deruny), Italian (Frittelle di patate) and any cuisine that has adopted similar dishes. In Spain they are called tortillitas de patatas; in Mexico in some areas they are called tortitas de papa or camaron, and are only prepared in some regions for Lent or meatless Fridays. It is the national dish of Belarus, Ukraine, Russia and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, rösti is a variation that never contains egg or flour. American hash browns are also without eggs and flour. Potato pancake is a traditional favorite in the southern parts of Indiana during holiday festivities. In Taranto, Italy potato pancakes are called frittelle di patate alla tarantina and are made with potatoes, salt and Canestrato Pugliese.

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland.

Amelanchier alnifolia, the saskatoon berry, Pacific serviceberry, western serviceberry, western shadbush, or western juneberry, is a shrub native to North America. It is a member of the rose family, and bears an edible berry-like fruit.

A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples of berries in the culinary sense are strawberries, raspberries, blueberries, blackberries, white currants, blackcurrants, and redcurrants. In Britain, soft fruit is a horticultural term for such fruits.