Tag Archives: canada day

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Anna Olson’s Canadian-Inspired Desserts Will Make Your Weekend

The days are long and languid, and I love lapping up every last drop by spending as much time outdoors as possible. Let your summer dinner party festivities linger on by setting up a Canadian-inspired dessert bar, so guests can help themselves (and return for seconds.)

A Festive Strawberry Shortcake Bar

June & July are strawberry season, so why not celebrate with this fresh red and white dessert — strawberry shortcake?  If you are into baking, you can bake off shortcake biscuits, then have bowls of sweetened whipped cream and fresh strawberries sliced and ready for assembling and serving.  You can even add a bowl of chards of crisp meringue to stir into the dessert, making an Eton Mess (and this also gives those going gluten-free an option!).

Farmhouse-Strawberry-Shortcake

Classic Farmhouse Strawberry Shortcake

Get the recipe: Classic Farmhouse Strawberry Shortcake

For more of a cake version, slices of angel food cake suit strawberries and cream.  Set a whole cake out on display as a centerpiece, but have slices of cake already paltered and ready to serve.

Anna-Olson-Strawberry-Shortcake-and-Trifle

L-R: Angel Food Cake with fresh fruit; Strawberry Shortcake Trifles

For a more formal setting, you can assemble individual strawberry trifles.  Arrange them on a dressed table and use quarts of fresh strawberries as décor.

A Classic Butter Tart Buffet

A Canadian classic, this is a fun dessert station to set up if you are hosting a party at the cottage.  We all love butter tarts, but there are heated debates over what should be inside a butter tart: Raisins? Walnuts? Pecans? Chocolate Chips? Bacon? Nothing? So in order to please everyone, I like to make a dessert station out of butter tarts, or even butter tart squares.

Take the Quiz: Which Butter Tart Matches Your Personality?

I make plain butter tarts or butter tart squares – a good non-stick pan really helps make extracting the tarts or squares easy, and I’ve put my muffin tin through the paces, testing them with butter tarts!

Butter Tart Buffet, photo courtesy of Janis Nicholay

Get the recipe: Anna’s Butter Tart Bars

After the tarts are made, I prepare bowls of our favourite butter tart add-ins, as well as scoops of ice cream and caramel and chocolate sauce. Each guest can grab a plate, place a butter tart on it and top it as they wish.  What I’ve learned over doing this just about every summer is that inevitably, each guest puts EVERYTHING on their butter tart!

See More: These Nanaimo Bar Popsicles are Everything You Need This Summer

 

The Anna Olson Kitchen collection of 48 items of bakeware, baking tools and decor tools are available exclusively at The Hudson’s Bay Company and www.thebay.com

Our New Favourite Dessert of the Summer: Nanaimo Bar Popsicles

The Nanaimo bar is one of those great Canadian desserts with a name that does not at all describe the deliciousness of what is actually in the bar itself (a sweet coconut and graham cracker base, topped with custard-flavoured buttercream and finished with a thin layer of chocolate ganache).

Well, skip the grocery store. We’re giving the humble Nanaimo bar a refreshing summer makeover just in time for Canada Day. This fudgy, creamy and decadent popsicle recipe consists of three main components that pay homage to the iconic dessert: a chocolate custard base studded with crushed graham cracker pieces and toasted coconut flakes, a vanilla custard centre and a dark chocolate drizzle.

Nanaimo Bar Popsicles

Prep Time: 30 minutes
Total Time: 12 hours (includes freezing)
Servings: 6-8 bars (depending on size of popsicle mold)

Ingredients: 

Vanilla Custard Layer
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 large egg yolks
1 Tbsp cornstarch
2 tsp vanilla

Chocolate Layer
1/3 cup (50 g) dark chocolate, chopped
Crushed graham crackers
Toasted coconut flakes

Chocolate Drizzle
1/3 cup (50g) dark chocolate, chopped
1 Tbsp coconut oil

Directions: 

1. Combine milk, cream and sugar in a small saucepan over medium heat. Cook, stirring constantly, for 2-3 minutes until it reaches a gentle simmer. Remove saucepan from heat.
2. Whisk egg yolks, cornstarch and vanilla in a heatproof bowl until well combined.
3. Slowly stream in the hot milk mixture over egg yolk mixture while whisking constantly.
4. Return mixture to saucepan over low heat. Cook, stirring constantly, for 6-8 minutes or until custard thickens and coats the back of a metal spoon.
5. Once custard has thickened, transfer the custard into two separate bowls to cool, with 1/3 of the custard in one bowl and 2/3 of the custard in the other (we will be reserving the smaller portion for the chocolate layer).

6. While custard is cooling, place chopped dark chocolate for the chocolate layer over a double boiler. Once chocolate has melted, using a rubber spatula, fold the melted dark chocolate into the reserved smaller portion of the custard.
7. Allow custard to cool before transferring to popsicle molds. Place a piece of saran wrap directly on the custard to prevent a ‘skin’ from forming on top of the custard.

8. Once custard has cooled, transfer custard into popsicle molds. The vanilla custard layer goes in the mold first, taking up the majority of the mold. A thinner layer of chocolate custard goes on top of the vanilla layer.
9. Insert the popsicle sticks, cover and freeze overnight.

10. When popsicles are ready to be served, melt the remainder of the dark chocolate and add coconut oil to create the chocolate drizzle.
11. Drizzle unmolded popsicles with chocolate and sprinkle with crushed graham cracker and toasted coconut flakes. Serve immediately.

Can’t get enough of this Canadian sweet treat? We have 10 more tasty Nanaimo bar recipes that are calling your name, plus 50 red and white desserts to celebrate Canada Day.

One-Pot Campfire Mac & Cheese is the Ultimate Camping Comfort Food

Mac and cheese is one of the easiest recipes to prepare, which is why it’s perfect to make on a camping trip. Perfectly al dente noodles, surrounded in creamy cheese it’s hard to improve on perfection. But the smoky, woodsy flavour from a roaring campfire takes the classic comfort food to a whole new level. This is a meal that feeds a crowd, is simple, fast and best of all, only requires the use of one pot!

Easy Campfire Mac and Cheese Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3

Ingredients:

2½ cups whole milk
1 cup water
2 cups macaroni noodles
1 Tbsp unsalted butter
2½ cups grated cheddar cheese
½ tsp dry mustard powder
½ tsp salt
1/8 tsp ground black pepper

Directions:

1. Get your fire going or turn your grill to medium-high heat.
2. Pour milk and water into a medium pot and bring to a boil, then add the macaroni noodles and stir. Cook the noodles, stirring often, until tender, about 7 to 10 minutes.
3. Take the pot off the fire or grill and immediately stir in butter, grated cheese, mustard powder, salt and pepper. Mix well so the noodles are cheesy, gooey and delicious. Serve hot.

Looking for more camping ideas? Try our Brilliant Camping Food Hacks.

Patriotic Pancakes Perfect for Canada Day

With a bright red maple leaf in the centre, these patriotic pancakes are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are great toppings, but you can switch it up with your favourite fruit, nuts, sauce and more.

canada-day-pancakes1

Maple Leaf Pancake Recipe

Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: about 12 pancakes

Ingredients:
1 egg
1 cup milk
1 Tbsp butter, melted
1 1/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
22 ml Red food colouring
1/4 cup vegetable oil

Garnish:
Maple syrup
2 cups fresh raspberries
1/2 cup whipping cream, whipped

canada-day-pancakes2

Directions:
1. In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. Over medium-low heat, heat a nonstick skillet with 1 Tbsp oil per pancake. Brush 2-inch (5 cm) maple leaf-shaped cookie cutter with some of the oil. Place in skillet. Pour in enough red batter to fill, then cook 1 minute until set on bottom. Holding cutter with tongs, or hands, lift cutter away from maple leaf shape. Using a squeeze bottle or spoon, top each leaf with enough white batter to cover.
4. Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
5. Working in batches and brushing pan with remaining oil as necessary, repeat with remaining batters, cleaning off cookie cutter when necessary.

Garnish:
Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.

Strawberry Rhubarb Pie

The Ultimate Strawberry Rhubarb Pie for Canada Day

Every year July 1st, I catch some of the festivities of the Canada Day celebration in my city. They have a large open fire salmon barbecue at the centre of the festival grounds surrounded by many vendors selling lemonade, fresh kettle corn and cotton candy. My favourite part of the festivities is the pie-by-the-slice fundraiser inside the local community centre.

There’s always quite a large selection; pies made with plump local blueberries or Okanagan peaches are always popular choices. But my go-to has always been the strawberry-rhubarb. There’s just something so irresistible about the combination of the sweet and tangy pink filling and the (optional but mandatory) à la mode, that keeps me going back year-after-year. So here’s an ode to my favourite July 1st treat, with an added Canada Day-inspired touch.

Strawberry Rhubarb Pie

Canada Day Strawberry Rhubarb Pie

Prep Time: 30 minutes
Chill Time: 60 minutes
Cook Time: 50 minutes
Makes: One double crust 9-inch pie

Ingredients:
Crust:
2 1/2 cup all-purpose flour
1 tsp salt
1 Tbsp granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 Tbsp cider vinegar
1 cup ice

Egg Wash:
1 egg
Coarse sugar

Filling:
5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces
3 cups strawberries, halved
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp lemon juice
1 tsp cinnamon
1/4 cup cornstarch

Strawberry Rhubarb Pie

Directions:

Crust:
1. In a large bowl, stir together flour, salt and sugar. Set aside.
2. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay!).
3. Combine the water, cider vinegar and ice in a small bowl.
4. Add 2 Tbsp of the liquid mixture over the flour mixture. Mix and cut it in with bench scraper or spatula until fully incorporated. Continue adding the liquid, 1-2 Tbsp at a time. Mix until the dough comes together in a ball.
5. Shape the dough into 2 flat discs, wrap in plastic, and refrigerate for at least 1 hour.

Strawberry Rhubarb Pie

Filling:
1. Prepare the rhubarb and strawberries. Set aside.
2. In a separate bowl, combine sugars, cinnamon and cornstarch.
3. Toss together the fruit and dry mixture. Add lemon juice and combine.

Strawberry Rhubarb Pie

Assembly and Baking:
1. Once the dough has chilled, roll out the dough in between two sheets of parchment and fit it on the pie plate.
2. Line pie pan with rolled out bottom crust.
3. Roll out top crust. Using a maple leaf-shaped cutter, punch out maple leaves into the rolled out top crust. Save all the maple leaf cut outs to use for decorating the edge of the pie.

4. Pour filling into the bottom crust, leaving behind any excess liquid from filling.

Strawberry Rhubarb Pie

5. Gently place on top crust. Take the reserved maple leaf cut outs to create a border around the pie.

6. Coat top crust with a simple egg wash and sprinkle with coarse sugar. Place pie on a baking sheet before putting it in the oven, just in case any juices bubble over.
7. Bake at 425°F for 10 to 15 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.
8. If the top crust is starting to get a little dark too quickly, place a pie shield on the pie.

Strawberry Rhubarb Pie

9. Once ready, let pie set for at least 1 hour before cutting into it. Serve as is or with a big scoop of ice cream.

Strawberry Rhubarb Pie

Looking for more inspiration? Try our 60 Great Canadian Recipes.

Watch this video to get Anna Olson’s top tips on baking fruit pies.

10 Perfect Red and White Drinks for Canada Day

If you plan on throwing the ultimate Canada Day bash, you might be stumped as to what to serve when it comes to drinks. With the exception of domestic beer, it can be difficult to think of “Canadian” drink recipes — besides the Caesar of course. Spice up your drink menu by incorporating these red and white cocktails your guests are sure to love.

strawberry-sour

1. Strawberry Sour

Start your Canada Day bash right with this gorgeous red and white cocktail from Chef David Hawksworth. Nothing says summer like strawberries!

cranberry-kir-royale

2. Cranberry Kir Royale

Tyler Florence combines frozen cranberries, orange juice and Champagne for the ultimate summer drink. Bring

shuggieJPG

3. Shuggie

Why is this drink called a Shuggie? Your guess is as good as ours, but we’re certain you and your guests will love this rum-based cocktail infused with rhubarb, ginger, lime and Thai basil flavours.

citrus-berry-spritz

4. Citrus Berry Spritz

This sweet fizzy drink from Giada De Laurentiis is filled with berry ice cubes and a hint of mint for freshness.

WATERMELON-­STRAWBERRY SANGRIA, Bobby Flay, Barbecue Addiction: Bobby’sBasics/Bobby’s Basics: Simply Skewers, Food Network, Watermelon, Strawberries, RoseWine, Vodka, Orange Juice, Orange Liqueur, Orange, Lime

5. Watermelon Strawberry Sangria

Bobby Flay’s sweet, citrus-infused summer drink is ideal for a party or get-together with friends.

lava-flow-mocktail

6. Lava Flow Mocktail

What’s more Canadian than the combination of red and white? These sweet dessert-worthy drinks start with a base of raspberry purée, then a milky topping, a generous amount of whipped cream and finished with sugared frozen raspberries on top. Don’t forget to rim the glasses with red-coloured sugar!

rum-punch

7. Rum Punch

Try this refreshing booze-infused punch filled with tropical flavours and Jamaican white rum from Bobby Flay.

Cranberry-Mojito

8. Cranberry Mojito

To keep with the red and white theme, don’t forget to serve this fizzy bevvy with floating cranberries and fresh, muddled mint leaves.

watermelon-martinis

9. Watermelon Martinis

Sure to quench your summertime thirst, Bobby’s fruity martini is loaded with tons of fresh watermelon and melon liquor for the utmost melon flavour.

Classic Canadian Caesar
10. Classic Canadian Caesar

The ultimate Canadian drink — thanks to our nation’s love of Clamato juice. This classic drink is a must-have for any Canada Day celebration. This version adds fresh sage and lime for a fresh new twist.

Looking for more recipes for your party? Try these Great Canadian Desserts.

Strawberry-Rhubarb-Upside-Down-feature

A Stunning Strawberry Rhubarb Upside-Down Cake That’ll Steal the Show

If you’ve managed to stop yourself from eating all of summer’s sweet strawberries fresh off the vine (or from the farmer’s market), then we have a treat for you. Turn these summery jewels into a delicious upside-down cake! Simple and understated, upside-down cakes are great for casual picnics because they travel well and pretty enough for any summer gathering. In this case, we used bright strawberries and vibrant rhubarb for this sweet and slightly tart cake.  The caramelized fruit and tender cake are definite crowd pleasers. Top with pillowy whipped cream for a festive ruby-red and white pairing for Canada Day!

Strawberry-Rhubarb-Upside-Down-4

Strawberry Rhubarb Upside-Down Cake Recipe

Serves: 8 to 10
Bake time: 40 to 45 minutes
Total time: 1 ½ hours

Ingredients:
For the topping:
3 Tbsp unsalted butter
½ cup granulated sugar
½ tsp pure vanilla extract
1 ½ Tbsp heavy cream
2 cups strawberries, trimmed and sliced*
1 cup rhubarb, chopped into ½-inch pieces

*Slice small strawberries in half. For larger berries, cut into 3 to 4 slices, about ¼-inch thick.

For the cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup buttermilk

For the whipped cream:
1 cup heavy cream
2 to 3 Tbsp granulated sugar
½ tsp pure vanilla extract

mint for garnish, optional

Strawberry-Rhubarb-Upside-Down-3

Directions:

1. Pre-heat the oven to 350°F. Grease a 9-inch cake pan with butter and set aside.

2. Melt the butter in a small saucepan over medium heat. And the sugar and stir with a wooden spoon until the sugar melts, about 3 minutes. Remove from the heat and carefully whisk in the vanilla and heavy cream until smooth. If needed, return to low heat, whisking, until smooth. Pour the caramel into the prepared cake pan. Carefully arrange the strawberries, cut-side down, on top of the caramel. Pack the strawberries closely together as they may shrink after baking. Sprinkle in about a third of the rhubarb to fill in any gaps between the berries.

3. Sift together the flour, baking powder, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), mix the butter and sugar together on medium speed until light and fluffy. With the mixer on medium-low, add the vanilla and eggs, one at a time. Stop the mixer and scrape down the bowl.

5. Add half of the flour mixture and mix to combine on low. Stream in the buttermilk until incorporated. Add the remaining flour and mix until just combined. Stop the mixer and fold in the remaining rhubarb.

Strawberry-Rhubarb-Upside-Down-1

6. Tip the batter into the pan, on top of the strawberries. Smooth out the top of the cake and bake for 40 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the finished cake to rest for 10 minutes. After 10 minutes, run a thin knife around the inside edge of the cake pan. Place a large cake plate on the top of the cake pan, and very carefully (using oven mitts) flip the cake plate and cake pan upside-down. Remove the cake pan and allow the cake to continue to cool.

7. Meanwhile, whip the cream and sugar together with a whisk (by hand or electric) until medium peaks. Add in the vanilla and whisk again until combined.

8. Serve the cake with a dollop of whipped cream and a fresh sprig of mint, if desired.

Strawberry-Rhubarb-Upside-Down-02

Looking for more delicious strawberry treats? Try our 45 Best Strawberry Desserts to Celebrate Summer.

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

maple-nut-wafflewiches-2

Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

maple-nut-wafflewiches-1

Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

Pecan Whisky Butter Tarts are a Classic Canadian Treat, All Grown Up

Canada’s quintessential dessert, the butter tart, gets a grown-up twist with warming whisky, rich pecans and pure maple syrup. Canadian rye whisky adds a touch of warmth and natural spice notes, complementing the super-sweet buttery interior. It’s all balanced by the addition of pecans to add the perfect contrasting crunch. For the pastry, a mixture of butter and shortening helps to create those pretty frilled edges homemade butter tarts are known for – they also help to capture every bit of that sticky, just runny enough, spiked filling.

Canadian Pecan Whisky Butter Tarts

Prep Time: 25 minutes
Chill Time: 1 hour 20 minutes
Bake Time: 18 minutes
Total Time: 2 hours 3 minutes
Makes: 12

Ingredients:

Pastry Dough
3 1/4 cups all-purpose flour, plus more for shaping and rolling
1 1/2 Tbsp granulated white sugar
1 tsp salt
1/2 cup cold vegetable shortening, cut into 1-inch pieces, plus more for tin
1/2 cup cold unsalted butter, chopped into 1-inch pieces
1/3 cup cold water
1 large egg yolk
1 1/2 tsp lemon juice

Filling
3/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1/4 cup pure maple syrup
5 Tbsp unsalted butter, melted
2 large eggs
2 Tbsp Canadian rye whisky
1 tsp distilled white vinegar
1/4 tsp salt
2/3 cup pecan halves, roughly chopped 

Directions:

Pastry Dough
1. In a food processor, pulse flour, sugar and salt until combined. Add shortening and butter, and pulse until the mixture is crumbly. In a small bowl, whisk together water, egg yolk and lemon juice until combined. With the processor running, gradually add egg yolk mixture to the flour mixture, until dough just begins to come together.

2. Turn out dough onto a lightly floured surface and briefly knead until dough comes together. Divide dough in half and shape into two discs. On a lightly floured piece of parchment paper, roll out one disc into a circle measuring 1/8-inch or so in thickness. Carefully transfer, with parchment paper intact (to keep it from sticking), to a baking sheet. Repeat this with the second dough disc (use two baking sheets or layer on top of each other using parchment to separate). Cover each rolled disc loosely with additional parchment paper to avoid drying out, and refrigerate for 1 hour, or until chilled and firm.

3. Preheat oven to 450°F. Lightly spray a 12-cup muffin tin with nonstick cooking oil or lightly grease with oil or extra shortening.

4. Using a round 4- to 5-inch round cookie cutter or wine glass, cut dough into 12 circles, re-rolling dough once if necessary. Gently press rounds into prepared pan allowing edges to fold up around each other and extend above the rim of pan. Freeze for 20 minutes to firm up. Meanwhile, prepare the filling.

Filling
1. In a medium bowl, preferably one with a pour spout, whisk together brown sugar, corn syrup, maple syrup, melted butter, eggs, whisky, vinegar and salt until smooth and sugar begins to dissolve.

2. Remove pastry shells from freezer. Divide pecans evenly in the bottom of each frozen pastry shell. Pour or ladle filling on top of pecans, filling 1/2-inch below the top of the pastry.

3. Bake in the bottom third of oven for 10 minutes at 450ºF. Reduce heat to 400°F and continue to bake for an additional 6 to 8 minutes, or until filling is set and puffed, covering with foil or parchment to prevent excess browning if necessary.

4. Transfer pan to wire cooling rack and let cool for 10 minutes. Run a sharp knife around edges of tarts and let cool completely in pan. Pop them out when you’re ready to enjoy them. Serve and store butter tarts at room temperature.

From cheesecake to ice cream, these fresh takes on Canadian butter tarts will satisfy every sweet tooth.

Cute and Easy Canada Day Pretzel Sparklers

Cute and Easy Canada Day Pretzel Sparklers

The best part of Canada Day is laying down outside on a summer night and watching the sky light up with celebratory fireworks. If the cool grass and the sound of firecracker bangs doesn’t bring back a feeling of nostalgia, this recipe will.

This tasty recipe takes all your favourite childhood snacks and combines them into the craziest treat ever. The chocolate covered pretzel rods not only look like sparklers, but thanks to the pop rocks, they will literally create tiny explosions in your mouth.

Canada Day Pretzel Sparklers

Prep: 10 minutes
Cool Time: 30 minutes
Total Time: 40 minutes
Serves: 12

Ingredients:
1 1/2 cups finely chopped white chocolate
12 pretzel rods
28.5 g cherry popping candy
1/2 cup red chocolate rounds

Directions:
1. Heat white chocolate in a double boiler set over medium heat. Keep over heat until chocolate is fully melted, about 5 minutes. Pour chocolate into a tall pint sized glass.
2. Dip one pretzel rod into white chocolate. Allow excess chocolate to drip off. Sprinkle cherry popping candy onto pretzel rod while white chocolate is still wet. Set onto a baking sheet lined with parchment. Continue with remaining pretzels. Tilt the glass of chocolate when necessary to allow tops of pretzels to fully immerse in chocolate.
3. Heat red chocolate rounds in a double boiler set over medium heat. Keep over heat until chocolate is fully melted, about 5 minutes. Pour chocolate into a bowl. Dip the end of one pretzel rod into the red chocolate. Flip pretzel rod upside down to create a dripping effect with the chocolate. Hold pretzel rod still for 3 seconds to allow chocolate to set. Set onto a baking sheet lined with new parchment paper.
4. Allow pretzels to set in fridge for 30 minutes before serving.

How Chopped Canada Stars will Celebrate Canada Day

Believe it or not, this year Canada is turning 149 years old —but it doesn’t look a day over 100. To celebrate, the stars of Chopped Canada are eager to rejoice in our great nation with cottages, cocktails, and, of course, food.

Lynn Crawford’s Weekend Getaway
“My cottage in the Kawarthas is my little piece of heaven. I’ll be there with my friends and family. We have a pizza oven that always gets fired up. We always make sure there’s dessert pizza, too, with marshmallows, caramel sauce, raspberries and strawberries. Summer fun!”

Eden Grinshpan Keeps it Classic
“I live in New York right now, so I will probably have a couple Ceasars and some poutine to celebrate with my husband.”

Make this classic Canadian drink absolutely amazing with these super patriotic garnish ideas.

Roger Mooking’s House Party
“It’s both my father-in-law and daughter’s birthday that weekend so we’ll be having a party at my house this year.  There may be fireworks, but, shhh, don’t tell anyone!”

Michael Smith’s Berry Canadian Cake
“Canada Day on Prince Edward Island often coincides with the start of our strawberry season so we like to celebrate with Strawberry Shortcake, then as many fireworks as I can round up.”

Strawberry Rhubarb ShortcakeGet Michael Smith’s recipe for Strawberry Rhubarb Shortcake.

Massimo Capra Craves International Foods
“Here in Canada, we have incredible diversity in food and people, so we can celebrate with just about anything. The beauty of this country is that we love food from all over the world. We can go back to the old English days and cook up some bangers and mash! But right now I’m craving some beautiful curry.”

Get the recipe for Curry Tofu Chutney Salad. Perfect for summer!

Brad Smith Keeps it Low Key
“This is the first summer I’ll have to myself. Every other summer since I was 21 I’ve had to work, so I’ll go to a buddy’s cottage, relax and enjoy what Canada has to offer.”

John Higgins’ Great BBQ
“Scotland is my birthplace but Canada is definitely my home. My wife has a family of 14 siblings and there’s always people coming over. We do something simple [on the barbecue] like peameal bacon. It has to have spicy honey mustard sauce and a great coleslaw.”


Get the recipe for Maple Bourbon Peameal Bacon Sliders.

Anne Yarymowich and the Great Outdoors
“Always start the day with a Caesar and then have fun with it. Find something local, something that is grown and raised within a 10 km radius of where you live and throw that on the barbecue. We have such a short summer season and Canada Day is at the height of it, so being outside is essential.”

Canadian No-Bake Cheesecake Bars

Celebrate Canada Day by proudly showcasing our beautiful maple leaf on top of these creamy no-bake cheesecake bars. The addition of a red graham cracker base makes it even more patriotic, but the best part of this luxurious dessert is that it can be made ahead, leaving you more time for celebrating!

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Prep Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours, 30 minutes
Makes: 12 servings

Ingredients:
Base
1/ cup butter, melted
1 Tbsp red food colouring
2 cups graham cracker crumbs

Filling
1 1/2 tsp powdered gelatin
2 tbsp water
1/3 35% cream
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 tsp vanilla

Topping
1/2 cup coarse red sugar

Canadian-No-Bake-Cheesecake-Bars2

Directions:
Base
1. In a small bowl, whisk together butter and food colouring. In a medium bowl, combine graham cracker crumbs and butter mixture. Mix until butter mixture is evenly distributed.
2. Pour into prepared pan and press evenly then set aside.
4. Line a 9-inch square metal baking pan with foil leaving a 2-inch overhang then set aside.

Filling
1. In a small bowl, sprinkle gelatin over water. Microwave on medium heat until dissolved, about 20 seconds.
2. Meanwhile, in a medium bowl and using an electric mixer, whip cream then set aside.
3. In a separate bowl and using an electric mixer, beat cream cheese until light. Add sugar, sour cream and vanilla and beat until combined.
4. Stir gelatin into cream cheese mixture. Fold in whipped cream. Pour over crust, smoothing top.
5. Cover with plastic wrap and refrigerate until set, at least 3 hours or up to overnight.
6. Using foil overhang as handles, remove cheesecake from pan and transfer from foil to serving plate.
7. Cut Cheesecake into 12 pieces.

Topping
1. Place 1 3/4 inch maple leaf cookie cutter in centre of each cheesecake piece.
2. Spoon rounded 1/4 tsp coarse red sugar into centre of cutter.
3. Using tip of knife, gently spread sugar to fill cutter. Remove cutter being careful not to disturb sugar.