Canada Day Recipes
#11
(06-29-2009, 02:29 PM)Texican Wrote: Doh!  I mis-read...  I thought it said Canada Dry.

Anyway, is this like a big celebration, Canada Day?  I ask, as the typical ignorant American

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#12
WhollyRoaminCatholic, did it ever occur to you that maybe America is Canada's apron? :laughing:  (joking)
I had a moose stew once. I liked it.
We'll be having maple salmon this year.
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#13
(06-29-2009, 11:29 PM)OKinyobe Wrote: WhollyRoaminCatholic, did it ever occur to you that maybe America is Canada's apron? :laughing:  (joking)
I had a moose stew once. I liked it.
We'll be having maple salmon this year.

I think devotedknuckles calls Florida our "wee willey".  :laughing:
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#14
(06-29-2009, 10:50 PM)CanadianCatholic Wrote: Elk is pretty good too! Whats everybodies big day plans? Ill be taking my kids downtown, then off to watch the fireworks

Over to the Legislature Grounds to observe the seething humanity and to celebrate the fact that we're the Provincial Capital and not Cowtown, a few pints at my local and fireworks.
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#15
(06-29-2009, 11:37 PM)jovan66102 Wrote:
(06-29-2009, 10:50 PM)CanadianCatholic Wrote: Elk is pretty good too! Whats everybodies big day plans? Ill be taking my kids downtown, then off to watch the fireworks

Over to the Legislature Grounds to observe the seething humanity and to celebrate the fact that we're the Provincial Capital and not Cowtown, a few pints at my local and fireworks.
Enjoy your ugly e town...Its stampede season and the city is hoppin!
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#16
Yet, another recipe (not beer or venison related, though):

Canada Day Cake

Ingredients:

sponge_cake:
1-1/2 cups (375 mL) cake-and-pastry_flour
1/4 tsp (1 mL) salt
5 eggs, separated
Pinch cream of tartar
1-1/2 cups (375 mL) granulated sugar
3/4 tsp (4 mL) finely grated orange rind
1/3 cup (75 mL) orange juice
Filling and decoration:
8 cups (2 L) strawberries
3 cups (750 mL) whipping cream
1/4 cup (50 mL) icing sugar
1 tsp (5 mL) vanilla (or 2 tbsp/25 mL orange liqueur)

Preparation:

Sponge Cake: Sift together flour and salt. Return to sifter and set aside. In large bowl, beat egg whites until foamy: sprinkle with cream of tartar and beat until soft peaks form. Gradually add half of the sugar, beating until stiff glossy peaks form.

In large bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice. Fold into egg whites. Sift flour, a third at a time, over egg mixture, gently folding in each addition.

Transfer to ungreased 13- x 9-inch (3.5 L) cake pan and bake in 350°F (180°C) oven for 20 to 25 minutes or until spongy to a light touch. Let cool in pan for 10 minutes; turn out onto wire rack to cool completely. If possible, wrap and store for 1 day. (Cake can be frozen for up to 2 months.)

Filling and Decoration: Hull and slice about one-quarter of the strawberries. Whip cream; stir in icing sugar and vanilla.

With long serrated knife, cut cake horizontally in half. Set 1 layer, cut side up, on serving tray. Spread with about one-third of the whipped cream mixture; cover with single layer of sliced strawberries. Set top layer, cut side down, over berries. Spread remaining cream over top and sides.

Cut remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre. Arrange remaining berries as garnish around sides of cake.


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