48. Canada

MAPLE-GLAZED BACON DOUGHNUTS

INGREDIENTS

DOUGHNUTS

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract or 1/2 teaspoon maple flavor (or to taste)
• 2 2/3 cup King Arthur Unbleached All-Purpose Flour
• 1 cup milk

TOPPING

• 6 slices bacon, cooked, cooled, and snipped into squares
• 3 to 4 tablespoons maple syrup

GLAZE

• 1 cup confectioners' sugar
• pinch of salt
• about 1/4 cup maple syrup, enough to make a spreadable frosting

• INSTRUCTIONS

  1. Preheat the oven to 350°F. Grease the wells of two standard doughnut pans. If you don't have two pans, no problem; you can bake in two shifts. Don't have a doughnut pan? See "tips," below.
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, salt, and vanilla or maple flavor.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut.
  7. Spoon the batter evenly into the pan(s), filling the wells up to the rim.
  8. Bake the doughnuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean.
  9. Remove them from the oven, and place on a rack or trivet. Loosen the edges of the doughnuts with a table knife or spatula, and immediately turn the pan(s) over onto a piece of parchment or waxed paper. Rap the edges of the pan gently to loosen the doughnuts, and lift it off.
  10. Place the doughnuts on a rack to cool slightly while you make the glaze.
  11. To make the glaze: Stir together the confectioners' sugar, salt, and enough maple syrup to make a spreadable glaze.
  12. Spread the glaze over the doughnuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.
  13. Yield: 12 doughnuts.

  14. TIPS FROM OUR BAKERS

      • For more bacon flavor, substitute bacon fat for all or part of the butter, if desired.
      • If you don't have doughnut pans, scoop the batter into the lightly greased or paper-lined wells of a standard muffin pan. Top with the bacon, and drizzle with syrup. Bake in a preheated 425°F oven for about 15 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove from the oven, and transfer the muffins to a rack to cool. When they're nearly cool, spread with the glaze.
      • If you're not planning to serve the doughnuts right away, don't glaze them. Wrap and freeze for up to 3 weeks. Thaw overnight in the refrigerator, then reheat in a preheated 350°F oven until warm. Stir together the glaze, and glaze doughnuts before serving.

      • Poutine (French Fries with Cheese Curds and Gravy)

        Country: Central Canada
        Course: Side or Main
        Makes: 4 to 6 servings 
        
        
        
        
        For the fries:
        • 2 lbs unpeeled russet potatoes
        • Canola oil for frying
        • Cheddar cheese curds
        For the gravy:
        • 2 tbsp butter
        • 1/4 cup cup white onion, diced
        • 2 tbsp all-purpose flour
        • 2 cups beef stock, warmed
        • 1 tsp Worcestershire sauce
        • Freshly ground black pepper, to taste
        Directions:
      1. Slice the potatoes into sticks and submerge them in ice water.
      2. Meanwhile, heat 1 1/2 inches of oil in a heavy pot until bubbles rise around the non-stirring end of a wooden spoon.
      3. Remove the potato sticks from the ice water and pat dry. Fry them in batches for about a minute and a half and drain on paper towels.
      4. Return the potatoes to the hot oil and refry for another 5 to 7 minutes, or until golden.
      5. Meanwhile, melt the butter over medium heat, then add the onion and sauté until translucent. Stir in the flour to make a roux (the mixture should be lightly browned, which will take 3 or 4 minutes).
      6. Add the stock, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer until the gravy is thickened, which should take another 10 or 15 minutes.
      7. Add the Worcestershire sauce and the pepper.
      8. Put the French fries on serving plates. Add the cheese curds. Cover with the gravy.

      • HALIFAX DONAIR

      • INGREDIENTSNutrition

        • 1lb of medium ground beef
        • 1teaspoon salt
        • 1teaspoon flour
        • 1teaspoon ground oregano
        • 1⁄2teaspoon garlic powder
        • 1⁄2teaspoon onion powder
        • 1⁄2teaspoon italian seasoning
        • 1⁄2teaspoon pepper
        • 1⁄4teaspoon cayenne pepper

        • DONIAR SAUCE

        • 398ml whole milk
        • 175ml sugar
        • 2teaspoons garlic powder
        • 4 -6teaspoons white vinegar

        • DIRECTIONS

          1. DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
          2. Do this 20-30 times, kneading it after each time.
          3. When throwing the meat you need to throw it down with force.
          4. This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
          5. Let the meat cool down before you cut it.
          6. Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
          7. DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
          8. Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
          9. Once this is done cover and refrigerate.
          10. TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
          11. Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
          12. Once this is done, take sauce & lightly coat the pita on one side.
          13. Place about 100g of meat and then pour more donair sauce over it.
          14. Place chopped onion & tomatoes on it.
          15. bon appitite!
          16. PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.

          17. Crispy Fried Cod Tongues with “Scruncheons”

              Crispy Fried Cod Tongues with “Scruncheons” is a traditional Newfoundland regional Canadian food that spells H-O-M-E to many. The story of the cod tongue is a precious tale from the lost cod fishing culture. The dish is DELICIOUS!
               Course Main

               Cuisine Canadian
               Total Time 50 minutes
               Servings 8 Main Course Servings

               Author Valerie Lugonja via Emily Mardell

              Ingredients

              • 2 pounds or 1 kilo thawed or fresh cod tongues, trimmed
              • 1/2 cup all purpose flour
              • 1/2 teaspoon salt
              • 1/4 teaspoon pepper
              • 1/2 pound or 250 grams Salt Pork Back Fat

              Instructions

              1. Dice salt pork back fat into minced cubes; fry on medium low in heavy pan
              2. Rinse tongues under cold water; pat dry and trim off jelly part under tongue
              3. Put seasoned flour in plastic bag; add a few tongues and shake until covered
              4. Remove; place on a plate
              5. Repeat until all tongues are floured
              6. Fry salt pork back fat until crisp and fat is rendered; remove from pan, leaving fat behind to fry tongues
              7. Add floured tongues to pan in small batches; frying until crispy and golden on both sides at medium to medium high heat
              8. Place finished batch on paper towel to drain; fry next batch and continue until all are fried
              9. Season with salt and pepper and serve with reserved fried pork “scruncheons”!

              Recipe Notes

              When in Newfoundland, in 2014, Vanja and I brought back so many goodies in our suitcase. One of them was frozen cod tongues. I could not, at that time, find one post online to tell me how to clean or fry them. So, having eating them a few times there, and highly motivated as they were so delicious, I just started cleaning them. I looked at the photos of the fried tongue images I had brought home, and ended up, I discovered via Emily and Joy, peeling them completely. It was definitely time consuming. Similar to peeling and cleaning shrimp, but I thought that is what was done. I have waited to find someone who could teach me how to do them, and finally, I know!

          18. BUTTER TARTS

          19. INGREDIENTSNutrition

              • pie pastry (enough to fill 16 muffin cups, your own or from a mix)
              • 1⁄2cup raisins
              • 1⁄4cup soft butter
              • 1⁄4cup packed brown sugar
              • 1pinch salt
              • 1⁄2cup corn syrup
              • 1egg, lightly beaten
              • 1⁄2teaspoon vanilla

              • DIRECTIONS

                1. Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
                2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
                3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
                4. Add egg and vanilla and mix well.
                5. Drain raisins.
                6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
                7. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
                8. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
                9. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
                10. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

                11. The Caribou cocktail

                    4 cups red wine or port (or ice wine)

                    1 1/2 cups Canadian whisky

                    3 tbsp maple syrup

                    1 cinnamon stick, (optional)

                    2 whole cloves, (optional)

                    1 orange peel, (optional)
                    Place all ingredients in a medium pot over medium heat.

                    Cook until maple syrup is completely incorporated and the liquid is hot, but not boiling.

                    Keep warm on stove until ready to serve.
                12. (Good Eats:Who Loves Ya Baby-Back? Pork Ribs)
                13.