My recipes today come from Pierre & Janet Burton’s Canadian Food Guide. (Non-Canadians: Pierre Burton was one of the most popular Canadian historians of all time. OF ALL TIME! If you don’t believe me, just look at his Wikipedia page. You can’t throw a microfiche reader in the Canadian history section of your library without hitting one of his books. And check out the majestic sideburns he had…)
Just look at how awesome they are!
My Canada Day recipes are Maple Mousse and Maple Rum Cooler. Because what’s more Canadian than maple syrup? Nothing, that’s what! According to Pierre and Janet Burton, these two recipes were adapted from The Royal Victoria Cook Book, published in 1900.
Patriotism!
I found a maple leaf-shaped candy dish that looked perfect for making a Maple Mousse in. The only trouble is, mousse doesn’t un-mould the same way a gelatine does, so I had to leave it in the dish. As should be expected in two dishes where the key ingredient is maple syrup, these are both rather sweet. If sweet isn’t your thing, you should stay far, far away from these because your blood sugar levels will go up just looking at them.
You could make the Maple Rum Cooler without rum, if you wanted to, or if it isn’t a good idea for you to drink rum in the middle of the day. I had to drink it with the rum, though, you see… for research purposes. This is a very important cultural/historical study. Of course, if you do drink a large rum cooler in the middle of the day with nothing but a bit of maple syrup mousse on your stomach, you might think it’s a super patriotic idea to dress up like a lumberjack and draw a sexy beard on your face with the stub of an old eyeliner pencil. Not that I did that. [Nonchalant whistling.]
Maple Mousse
Pour 1 cup maple syrup into a saucepan and stir in the beaten yolks of 4 eggs. Heat until thick, being careful not to burn. Remove from fire and chill. Then mix gently with 1 pint of cream, whipped stiff. Turn into a mould and refrigerate until cold.
Maple Rum Cooler
In a tall glass, filled with ice cubes, pour in 2 ox. white rum, 1 tbsp. maple syrup and 1 tbsp. lemon juice. Fill to the top with iced tea and serve.
The recipes featured here are from Pierre & Janet Burton’s Canadian Food Guide (revised edition), published in 1974 by Pierre Berton Enterprises Ltd.
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Inspired
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Smart
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Tickled
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Hungry
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Empathetic
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Smash!
Do you guys know about sucre à la crème ? It’s a dessert made with heavy cream and brown sugar , it has the consistency of fudge . Delicious !
That sounds good! Do you have a recipe for it that you’d recommend?
My favourite Canadian food is poutine. And ceasers (the clamato juice makes it count as food)
Oops. Double post. Sorry
My favourite Canadian food is poutine. And ceasers (the tomato juice makes it count as food)
Poutine is the food of the gods. Anyone who besmirches the good name of Poutine can face off with me in an epic canoe battle.
Yay Pierre Burton! I always think of his bit on the Mercer Report where he demonstrated how to properly roll a joint. http://www.youtube.com/watch?v=MjYcP0Gji20
As a Canadian living in Australia, I made maple sugar cookies and fed them to my office mates. They were in the shape of squirrels and maple leaves, yum!
Love that clip.
Maple syrup and plain yogurt, guys. It’s where it’s at.
Mmmm… sounds like a good snack. [goes to make this immediately]
I asked my Canadian friend Emily if it was true that they had to put maple syrup in a jar outside their front door or Celine Dion would get in and eat their eyeballs, and Emily said yes.
This may be the single funniest comment I’ve ever read on this blog, and there have been a lot of really funny comments. I am laughing so hard.
Maybe I don’t wish I lived in Canada…
It’s absolutely true. And on cold autumn nights, when wind blows just right, you can sometimes hear Michael J. Fox howling at the full moon.
I wish I lived in Canada. Canadian sideburns are so cool.
I think I should point out… Wolverine? Also Canadian. Also equipped with majestic sideburns.
Coincidence?
Our friend Joanna at Pajiba did a post of Hot Canadians which would go really well with all of these treats. Happy Canada Day!
And by that, do you mean we should pour maple syrup over all of them?
My father’s family, who all hail from Southern Ontario, will put an inch and a half of maple syrup in a bowl, and just eat it. Just eat it with a spoon. It’s like a high delicacy. They also make their own maple syrup. It’s intense.
That sounds delicious, but also like it might fry your brain.