Dessert, Sweet

Butter tart

A butter tart (french: tarte au beurre) is a type of small pastry tart highly regarded in canadian cuisine and considered one of canada's quintessential treats. the sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. the butter tart should not be confused with butter pie (a savoury pie from the preston area of lancashire, england) or with bread and butter pudding. recipes for the butter tart vary according to the families baking them. because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also vary.traditionally, the english canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the french-canadian sugar pie, or the base of the u.s. pecan pie without the nut topping. the butter tart is different from the sugar pie given the lack of flour in the filling. the butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate. as an iconic canadian food and one of the most popular desserts in the country, the raisin-or-no-raisin question can provoke polarizing debate.more exotic flavours are also produced by some bakers. examples such as maple, bacon, pumpkin, chili, and salted caramel cardamom flavours have been made for competitions.

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Chicken and dumplings

Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. a dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). the dumplings are either rolled out flat, dropped, or formed into a ball. it is a popular comfort food dish, commonly found in the southern and midwestern united states, that is also attributed to being a french canadian meal that originated during the great depression. some sources say that chicken and dumplings originated in the southern united states during the antebellum era and was considered a mainstay during harsh economic times. one of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens. chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough.

Side, Snack, Appetizer

Confitures

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. confit, the root of the word, comes from the french word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

Side, Snack, Appetizer

Cranberries

Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus oxycoccus of the genus vaccinium. in britain, cranberry may refer to the native species vaccinium oxycoccos, while in north america, cranberry may refer to vaccinium macrocarpon. vaccinium oxycoccos is cultivated in central and northern europe, while vaccinium macrocarpon is cultivated throughout the northern united states, canada and chile. in some methods of classification, oxycoccus is regarded as a genus in its own right. they can be found in acidic bogs throughout the cooler regions of the northern hemisphere. cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters (2 to 8 in) in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. the flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. they are pollinated by bees. the fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. it is edible, but with an acidic taste that usually overwhelms its sweetness. in 2020, the united states, canada, and chile accounted for 97% of the world production of cranberries. most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. cranberry sauce is a traditional accompaniment to turkey at christmas and thanksgiving dinners in the united states and canada, and at christmas dinner in the united kingdom.

Dessert, Sweet

Cream puff

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Dessert, Sweet

Date square

A date square is a canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. in ohio it is known as matrimonial cake. in eastern canada it can also be known as date crumbles. however, a brief poll indicates most canadians are completely unaware of this. 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.

Side, Snack, Appetizer

Dill pickle dip

Serve with potato chips, crackers, pretzels, vegetables

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Dessert, Sweet

Flapper pie

Flapper pie is a vanilla custard pie topped with meringue (or sometimes whipped cream in south saskatchewan). the graham cracker cream pie dates back to the 19th century but entered western canadian pop culture in the 20th century as flapper pie. the pie is a staple of the canadian prairie culture. at the salisbury house chain of restaurants in winnipeg, it is sold as "wafer pie".

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Goose

A goose (pl: geese) is a bird of any of several waterfowl species in the family anatidae. this group comprises the genera anser (the grey geese and white geese) and branta (the black geese). some other birds, mostly related to the shelducks, have "goose" as part of their names. more distantly related members of the family anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. the term "goose" may refer to either a male or female bird, but when paired with "gander", refers specifically to a female one (the latter referring to a male). young birds before fledging are called goslings. the collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

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Hamburger casserole

Side, Snack, Appetizer

Lemon potatoes

Side, Snack, Appetizer

Macaroni salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.

Dessert, Sweet

Marshmallow squares

Marshmallow (uk: , us: ) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. it is used as a filling in baking or normally molded into shapes and coated with corn starch. the sugar confection is inspired by a historical medicinal confection made from althaea officinalis, the marsh-mallow plant.

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Partridge

A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of europe, asia and africa. several species have been introduced to the americas. they are sometimes grouped in the perdicinae subfamily of the phasianidae (pheasants, quail, etc.). however, molecular research suggests that partridges are not a distinct taxon within the family phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl.

Side, Snack, Appetizer

Pemmican

Pemmican (also pemican in older sources) 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 word 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, and roald amundsen.

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Pickerel

The american pickerels are two subspecies of esox americanus, a medium-sized species of north american freshwater predatory fish belonging to the pike family (genus esox in family esocidae of order esociformes): redfin pickerel, sometimes called the brook pickerel, e. americanus americanus gmelin, 1789; grass pickerel, e. americanus vermiculatus lesueur, 1846.lesueur originally classified the grass pickerel as e. vermiculatus, but it is now considered a subspecies of e. americanus. there is no widely accepted english common collective name for the two e. americanus subspecies; "american pickerel" is a translation of the french systematic name brochet d'amérique.

Side, Snack, Appetizer

Pickled egg

Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. as with many foods, this was originally a way to preserve the food so that it could be eaten months later. pickled eggs have since become a favourite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served. after the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste. the final taste is largely determined by the pickling solution. the eggs are left in this solution from one day to several months. prolonged exposure to the pickling solution may result in a rubbery texture. a common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg's interior, but this is dangerous as it can introduce clostridium into the finished product. eggs prepared with this method have sometimes had high enough levels of botulinum toxin to cause illness in a human. pickled eggs may be served as part of a main course, hors d'œuvres, or garnishes.

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Pierogi

Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. they are often pan-fried before serving. pierogi or their varieties are associated with the cuisines of central, eastern and southeastern europe, though they most likely originated in china and came to europe via trade in the middle ages. the widely-used english name pierogi was derived from polish. in ukrainian, they are called varenyky. pierogi are also popular in modern-day american and canadian cuisine, where they are sometimes known under different local names. typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. savoury pierogi are often served with a topping of sour cream, fried onions, or both.

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Pork ribs

Pork ribs are a cut of pork popular in western and asian cuisines. the ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

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Prairie chicken

Tympanuchus is a small genus of birds in the grouse family. they are commonly referred to as prairie chickens.

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Pulled pork

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 (usually outdoors); 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. in combination with spare ribs and brisket it is considered a part of the texas holy trinity of barbecue.

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Roast beef

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. in the anglosphere, roast beef is one of the meats often served at sunday lunch or dinner. yorkshire pudding is a standard side dish. sliced roast beef is also sold as a cold cut, and used as a sandwich filling. leftover roast beef may be minced and made into hash. roast beef is a characteristic national dish of england and holds cultural meaning for the english dating back to the 1731 ballad "the roast beef of old england". the dish is so synonymous with england and its cooking methods from the 18th century that a french nickname for the english is "les rosbifs".

Side, Snack, Appetizer

Roasted potatoes

Side, Snack, Appetizer

Saskatoon berry

Amelanchier alnifolia, the saskatoon berry, pacific serviceberry, western serviceberry, alder-leaf shadbush, dwarf shadbush, chuckley pear, or western juneberry, is a shrub with an edible berry-like fruit, native to north america.

Dessert, Sweet

Saskatoon pie

Saskatoon berry pie is a type of pie with a saskatoon berry filling. the pie originated in the prairies region of canada and is often served with vanilla ice cream as a dessert. the primary ingredients of saskatoon berry pie include saskatoon berries, pie crust, sugar, cornstarch or flour, butter and lemon zest/juice. the pie is sometimes made with blueberries as a saskatoon berry substitute.

Main

Shrimp scampi

Shrimp in a garlic butter sauce, serve with pasta

Dessert, Sweet

Toffee

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. the mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °c (300 to 310 °f). while being prepared, toffee is sometimes mixed with nuts or raisins.

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Whitefish

Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly atlantic cod (gadus morhua), whiting (merluccius bilinearis), haddock (melanogrammus aeglefinus), hake (urophycis), pollock (pollachius), and others. whitefish (coregonidae) is also the name of several species of atlantic freshwater fish. whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live away from the seafloor. whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil. whitefish can be divided into benthopelagic fish (round fish which live near the sea bed, such as cod and coley) and benthic fish (which live on the sea bed, such as flatfish like plaice). whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crabmeat), etc. for centuries it was preserved by drying as stockfish and clipfish and traded as a world commodity. it is commonly used as the fish in the classic british dish of fish and chips.

Side, Snack, Appetizer

Wild rice

Wild rice, also called canada rice, indian rice, or water oats, is any of four species of grasses that form the genus zizania, and the grain that can be harvested from them. the grain was historically gathered and eaten in both north america and china, but eaten less in china, where the plant's stem is used as a vegetable. wild rice is not directly related to domesticated rice (oryza sativa and oryza glaberrima), although they are close cousins, all belonging to the tribe oryzeae. wild-rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.the plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. the grain is eaten by dabbling ducks and other aquatic wildlife.