© jaimelerable.ca

Traditional Québec holiday recipes

Maple cider punch

Enhance your get-togethers with friends and family with a festive cocktail.

© jaimelerable.ca
© jaimelerable.ca

Ingredients

1 orange, sliced
1 lime, sliced
1 lemon, sliced
Ice cubes
500 ml (2 cups) cranberry juice
250 ml (1 cup) orange juice
1 bottle (750 ml) sparkling maple cider
1 L (4 cups) soda
500 ml (16 oz.) Coureur des Bois or Sortilège maple whisky

Method

Pour all ingredients into a punch bowl or keg. Mix and serve.

Preparation time

10 minutes

 

Servings

12 portions

Mom’s cipâte (layered meat pie)

Cipâte, or cipaille, is a Québec dish traditionally made with a mix of wild game and other meats.

© jaimelerable.ca
© jaimelerable.ca

Ingredients

900 g (2 lb) pork, diced
900 g (2 lb) beef, diced
900 g (2 lb) chicken, diced
900 g (2 lb) game (grouse, venison, boar, moose, Guinea fowl, etc.), diced
250 ml (1 cup) maple syrup
2 medium onions, chopped
10 ml (2 teaspoons) ground allspice (or meat pie spices)
30 ml (2 tablespoons) fresh rosemary, chopped
Salt and freshly ground pepper
1 900-g (2-lb) homemade (or store-bought) round of pie dough
1.8 kg (4 lb) potatoes, peeled and diced (make dice the same size as the meat)
750 ml (3 cups) of beef broth

Method

In a large bowl, combine the meat, maple syrup, onions, spices and rosemary. Season with salt and pepper. Cover and let macerate for 12 hours in the refrigerator.

Preheat the oven to 180°C (350°F). On a floured surface, roll out the pie dough and cut out squares measuring 4 cm (1 1/2 in) on each side. Set aside. In a large Dutch oven, layer half the meat mixture, then half the potatoes, then half the pastry squares. Repeat. Pour the beef broth over the cipâte to cover. Cover and bake for 3 hours. Remove lid and bake for 30-45 more minutes (or until the top crust is golden brown).

Servings

12 portions

Choco-maple log

Yule log, which enjoys a long tradition as an indispensable part of the Christmas dinner.

© ilovemaple.ca
© ilovemaple.ca

Ingredients

225 g (8 oz.) 70% dark chocolate
90 ml (6 tbsp.) maple syrup
15 ml (1 tbsp.) instant coffee
5 egg yolks
5 egg whites
12 home-made (or store-bought) crepes

Ganache

125 ml (1/2 cup) 35% cream
225 g (8 oz.) 70% dark chocolate

Pralines

125 ml (1/2 cup) pecans
60 ml (1/4 cup) maple sugar
60 ml (1/4 cup) maple candy for garnish

Method

In a double boiler, mix chocolate, 4 tbsp. of maple syrup and coffee. Melt chocolate, remove from heat, stir and cool. Set aside.

Beat egg yolks with 2 tbsp. of maple syrup until smooth, and then add to chocolate mixture. Beat eggs whites to stiff peaks, and add to chocolate. Refrigerate mousse for 1 hour. Cover the bottom of a bread pan with plastic wrap. On a work surface, place the crepes, one overlapping the other, and spread with mousse. Roll it closed and place in pan. Fold the plastic wrap over the log and refrigerate for 12 hours.

Ganache

In a thick-bottomed casserole, combine the two ganache ingredients and melt the chocolate. Remove from heat and whip until smooth. Set aside.

Pralines

Preheat oven to 200°C (400°F). In a bowl, combine the two praline ingredients. Transfer to a wax paper covered cake pan and bake for 15 minutes. Cool, and finely chop.

Remove log from bread pan, gently remove plastic wrap, ice with ganache, sprinkle with pralines and decorate with maple candy.

Servings

8 portions