Living in Niagara Falls, New York I am just a border crossing away from our neighbors in the great white north. In fact, most of my husband’s family is from Canada and my husband was even born there! It’s a beautiful country that is hardly in the media at all because they just live their lives and keep to themselves. So, I wanted to celebrate them and their most well-known national dishes!
- 6 to 8 large Yukon gold potatoes, peeled
- 1 tablespoon vegetable oil, plus more for frying
- 1 shallot, minced
- 1 small clove garlic, minced
- 2 cups chicken stock
- 2 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole green peppercorns
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 2 cups cheddar cheese curds
- Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
- Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
- Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
- Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until they whitish-yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
- Put the fries in shallow dishes; top with the cheese curds and gravy.
- 1 1/2 ounces Canadian whiskey
- 1/2 ounce curaçao orange liqueur
- 1/2 ounce lemon juice
- Optional: 1 teaspoon simple syrup
- Dash of Angostura Bitters
- In a cocktail shaker filled with ice, pour the whiskey, liqueur, juice, syrup (if using), and bitters.
- Shake well.
- Strain into an old-fashioned glass.
- Serve and enjoy!
Nanaimo Bars III
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup flaked coconut
- ½ cup finely chopped almonds (optional)
- ½ cup butter softened
- 3 tablespoons heavy cream
- 2 tablespoons custard powder
- 2 cups confectioners’ sugar
- 4 (1 ounce) squares semisweet baking chocolate
- 2 teaspoons butter
- At the top of a double boiler, combine 1/2 cup butter, white sugar, and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut, and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream, and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into