Regarded as Canada’s cocktail, this twist on the U.S. Bloody Mary originated at the Owl’s Nest Bar (now the Keg Steakhouse & Bar) in Calgary and is a staple at Toronto brunches.
3 tablespoons celery salt
1 lime, quartered
1 tablespoon freshly squeezed lime juice
1 24-ounce can Clamato juice
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon freshly cracked black pepper
6 ounces vodka
Place three tablespoons celery salt in a thin layer in a shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. In a pitcher, mix lime juice, Clamato juice, Worcestershire, Tabasco, pepper, remaining celery salt, and vodka. Stir. Pour into glasses over ice. Adorn with celery stalk.
Servings: Serves six
This traditional Canadian treat originated in Ontario and is considered one of only a few genuinely Canadian recipes.
3/4 cup lard or shortening
1/2 cup brown sugar
1/4 cup sour milk
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups flour, sifted
1/2 cup butter, melted
1/2 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
Cream together shortening and brown sugar. Dissolve baking soda in sour milk. Add egg and milk to sugar mixture; add salt and flour. Mix and roll out. Cut dough into rounds with cookie cutter and line eight sections of a mini-muffin tin with dough. To prepare filling, mix all ingredients and fill tart shells.
Bake at 400˚F (204ºC) for five minutes, then reduce heat to 325ºF (163ºC) and continue baking until pastry is brown and the filling bubbles, about 10-12 minutes.
Servings: Serves eight
Toronto is Canada’s cultural crossroads. This French-Canadian favorite—a decadent dish of French fries topped with cheese curds and hot gravy—pays tribute to Québécois culture.
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Freshly ground black pepper
2 pounds Yukon gold potatoes, peeled and cut into French fries
1/2 pound fresh cheese curds, crumbled
Vegetable oil for deep-frying
Combine the butter and flour in a saucepan over medium heat. Stir to make a dark brown roux for 12 to 15 minutes. Stir in the stock and season with salt and pepper. Bring the mixture to a boil, and then reduce heat to medium-low and continue cooking for 15 to 20 minutes. Remove from heat and keep warm.
Bring a pot of salted water to a boil. Add the potatoes and blanch for four minutes. Remove, drain, and cool. Fry potatoes until golden. Remove and drain on paper towels. Season with salt and pepper. Top fries with gravy and cheese. Serve immediately.
Servings: Serves four to six
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