Seafood

What great recipes to celebrate on Canada Day ??!

1.    Buttermilk Fried Chicken by Anna Olson

What great recipes to celebrate on Canada Day ??!

Canada day is coming, and what a great reason to potluck with your family and friends! Check out this collection of tasty Canadian eats and enjoy them on the nation’s 154th birthday.

1.    Buttermilk Fried Chicken by Anna Olson

A food crispy and juicy at the same time! A favorite dish of all time which you can eat on Canada day.

Ingredients

For the first step (marinade)

Buttermilk: 2 cup

Dijon mustard: 2 Tbsp

Fine salt: 1-1/2 Tbsp

Ground black pepper: 2 tsp

Cayenne pepper: ½ tsp

Fryer chickens (cut into equal pieces): 1 3-1/2 lb(s) (1.75 kg)

for the second step (frying)

All purpose flour: 6 cup

Baking powder: 1 Tbsp

Coarse salt: 1 Tbsp

Ground black pepper: 1 tsp

Peanut or canola oil for frying: 6 cup

Directions

Step 1 (marinade):

  1. For marinade, whisk mustard, buttermilk, salt and both peppers. Pour over the chicken, then cover the bowl and refrigerate for 6-24 hours, stirring occasionally.

Step 2 (frying):

  1. Whisk flour with baking powder, salt and pepper in a large flat dish. Coat chicken pieces with flour, remember not to shake off the excess liquid when lifting them out of marinade. Let the pieces sit in the flour, turn them occasionally, while you’re heating the oil.

Pour oil into a large, heavy-bottomed pot or pan, don’t let oil only come more than halfway up the pot. Heat oil over medium-high heat, (you can use a fryer thermometer) until it reaches 350 F (180 C). Add 4 pieces of chicken to the pot while reducing heat to medium-low. Fry pieces for 5 minutes and adjust the heat between 280 F (145 C) and 300 F (make sure oil is constantly bubbling), then turn over. Fry for 7 minutes and turn the

  1. chicken, then fry for another 3 minutes. Put chicken on a paper towel-lined baking sheet to drain (open the chicken or use a probe thermometer to read 175 F to check for doneness).
  2. Return oil heat to 350 F (180 C) and do the same process for the remaining chicken. You can transfer the cooked chicken to an unlined baking sheet and keep it warm in a 250 F (120 C) oven. Serve warm or let it chill overnight and serve on a picnic!

2.    Carrot Slaw by Alton Brown

Ingredients

Carrots: 2 lb(s) (approximately 12 to 15 medium)

Mayonnaise: ½ cup

Kosher salt: 1 pinch

Sugar: ⅓ cup

Canned pineapple (crushed and drained thoroughly of all liquid): ½ cup

Raisins: ½ cup

Curry powder: 2 tsp

Garlic (minced): 1 tsp

Celery seed: 1 pinch

celery seed and/or caraway seed, optional

Directions

  1. Wash the carrots and peel them, if it seems necessary. Cut the carrots into wide noodle-shaped strips with a vegetable peeler.
  2. Whisk the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed, and caraway seed (if you like) in a large bowl. Add the carrots and toss. You can serve immediately or refrigerate it for 1 hour and serve it cold.

3.    Caprese Skewers with Plum Balsamic Drizzle, a Recipe by Ree Drummond

These skewers are easy to prepare and contain little bocconcini, fresh herbs, grape tomato, and plum preserves to add a boost of sweetness. A good way to celebrate Canada day!

Ingredients

Bocconcini (mozzarella balls): 20 balls

Extra-virgin olive oil: 1 cup

Red pepper flakes: 1 tsp

Freshly ground black pepper and kosher salt

Plum preserves: 1 jar (15-oz)

Balsamic vinegar: 1 cup

fresh rosemary: 20 sprigs

grape tomatoes: 2 pts

A squeeze bottle as the Special equipment needed

Directions

  1. Put the bocconcini in a large bowl and pour the olive oil on it. Add red pepper flakes and some salt and pepper. The bowl should be covered and put in the refrigerator for at least 1 hour.
  2. Mix the plums and the balsamic vinegar in a food processor or blender until smooth. Pour the mixture into a medium pot, put the pot on medium-high heat, and bring to boil. Turn the heat down to simmer and cook the mixture for several minutes until it has reduced by about half. It should be fairly thick, but you should remember that it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and put it in the refrigerator.
  3. Trim 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato and bocconcino onto each sprig. Put them on a platter, cover and refrigerate until serving time. Before serving, squeeze the plum balsamic drizzle over the skewers.

Check out the Cooking Tips on the foodmagazine.ca

4.    Canadian No-Bake Cheesecake Bars

A cheesecake bar with a maple leaf on it is the best way to celebrate Canada day! And the combination of a red graham cracker as the base makes it even more exciting. Try and enjoy!

Ingredients

For the Base:

Butter (melted): ½ cup

Red food coloring: 1 Tbsp

Graham crackers crumbs: 2 cup

For the filling:

Powdered gelatin: 1 ½ tsp

Water: 2 Tbsp

35% cream: ⅓ cup

Cream cheese (softened): 16 oz

Granulated sugar: ½ cup

Sour cream: ¼ cup

Vanilla: 1 ½ tsp

For the topping:

Coarse red sugar: ½ cup

Directions

Base

  1. Whisk butter and food coloring in a small bowl. combine graham cracker crumbs and butter mixture in another bowl. Mix until evenly distributed. Pour into a pan and press evenly; set the mixture aside.
  2. Line a 9-inch square metal baking pan with foil and leave a 2-inch overhang; then set it aside.

Filling

  1. Pour water into a small bowl. Sprinkle gelatin over water. Microwave on medium heat for 20 seconds, until the gelatin is dissolved.
  2. Using an electric mixer, whip cream in a medium bowl; set it aside.
  3. Beat cream cheese in a separate bowl using an electric mixer, until light. Add sour cream, sugar and vanilla and beat to combine. Pour and stir gelatin. Fold in whipped cream. Pour the mixture over the crust, smooth the top. Cover it with plastic wrap and put it in the refrigerator for 3 hours up to overnight.
  4. Remove cheesecake from pan using foil overhangs as handles, and transfer it to serving plate.
  5. Cut cheesecake.

Topping

Use a 1¾-inch maple leaf cookie cutter. Put the cutter in the center of every cheesecake piece. Pour ¼ tsp coarse red sugar into the center of the cutter. Spread sugar gently with the tip of a knife. Remove cutter carefully.

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