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Chocolate Fudge Sauce

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It’s hot outside! Let’s make a super easy chocolate fudge sauce that transforms simple summer desserts. It is perfect on ice cream desserts, to garnish ice cream sandwishes, as a chocolate fondue, on cream puffs,… We made this recipe often growing up. We hope this recipe brings you many beautiful memories – as it did for us 🙂

Cooking Video

Recipe

Hot Chocolate Fudge Sauce

This hot chocolate fudge sauce is perfect to top ice cream and to use as chocolate fondue.

Prep Time 5 Minutes
Cook Time 8 Minutes
Total Time 13 Minutes
Makes 3/4 cup

Ingredients

3 tbsp cocoa powder
2 tbsp butter
3/4 cup sugar
2 tbsp corn syrup
2 tsp vanilla
1/4 cup hot water
pinch salt

Instructions

Step #1: In a pot on low heat, melt the butter. Add the cocoa powder and combine. Add the sugar, corn syrup, vanilla, water and salt. Combine.
Step #2: Bring to a light boil - stirring constantly. Cook on medium low heat 6 minutes uncovered and without whisking.

Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair.

click HERE for the recipe.

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BBQ season

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It is BBQ season! The May 13 2021 suvey from Angus Reid in collaboration with the agri-food analytics lab at Dalhousie University shows 92% of Canadians eat beef and 65% eat beef on a weekly basis.

In this blog we discuss 3 delicious and easy grilling toppings for beef & bison

sea buckthorn mango salsa
gremolata
chimichurri

Sea buckthorn mango salsa

This salsa is easy, features many Saskatchewan products and the flavour combination will make you feel like a chef! Sea buckthorn is a berry harvested in Saskatchewan that has a tropical, slightly sour and tart flavour.

Prep Time 5 Minutes
Serves 4 People

Ingredients

sea buckthorn puree 2 tbsp
honey 1 tbsp
vegetable oil 2 tbsp
smoked chaabani oil (e.g. Olea brand) 1 tbsp
garlic powder 1/2 tsp
diced mango 1
minced chives 2 tbsp
sliced basil 2 tbsp
salt & pepper to taste

Instructions

Step #1: In a bowl add the sea buckthorn puree, honey, grapeseed oil, smoked chaabani oil and garlic powder. Combine
Step #2: Add the mango, chives and basil to the wet ingredients. Combine. Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.

Notes

Smoked chaabani oil can be substituted with chipotle oil.

Smoked dried chaabani oil can be purchased on Olea’s website here.

Solberry sea buckthorn puree can be purchased on their website here.

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken.

Prep Time 5 Minutes
Serves 4 People

Ingredients

chopped parsley 1 cup
minced garlic 2 cloves
zest of 1 lemon
lemon juice 2 tsp
olive oil 1/2 cup
salt & pepper to taste

Instructions

Step #1: In a bowl combine all the ingredients.
Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken.

Prep Time 5 Minutes
Serves 4 People

Ingredients

chopped parsley 1 cup
minced garlic 2 cloves
zest of 1 lemon
lemon juice 2 tsp
olive oil 1/2 cup
salt & pepper to taste

Instructions

Step #1: In a bowl combine all the ingredients.
Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.

chimichurri

chimichurri is an Argentinean sauce similar to pesto. It is popular throughout South America. This version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.

Prep Time 5 Minutes
Serves 4 People

Ingredients

fresh chopped parsley 1 cup
fresh oregano 2 tsp
minced garlic 3 cloves
red wine vinegar 2 tbsp
olive oil 1/2 cup
dried chili 1/2 tsp
salt & pepper to taste

Instructions

Step #1: In a bowl combine all the ingredients.
Step #2: Season to taste with salt and pepper. Combine. Serve.

Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair.

click HERE for the recipe.

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Mother’s day brunch

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This year, mother’s day may be celebrated differently than usually in many families. Brunch is a delicious and joyful way to start mother’s day. Even if we don’t live with our mother we can still prepare her a delicious brunch.

Make your mother smile this mother’s day with a delicious home made brunch.

Because mother’s day is synonymous with spring days the recipes we recommend are filled with spring colours! Think of the soft green of aspargus, the bright pink of radishes or the sunny yellow of eggs.

We recommend 5 different menus to enjoy at home or to deliver to your mother:

Sweet Menu
Healthy Menu
Casserole
Salad
Pizza

Sweet Menu

Pancakes
Makes 10-12 pancakes

Ingredients:

1 1/3 cups flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg
1 1/4 cup milk
3 tbsp melted butter
1/2 tsp vanilla

In a bowl add the flour, baking powder, salt and sugar. Combine.
In a separate bowl add the egg, milk, melted butter and vanilla. Whisk.
Add the dry ingredients to the dry ingredients and whisk until combined.
Drop 1/4 cup of the batter on a hot oiled pan. Cook the pancake until filled with bubbles and the under-surface is golden brown. Turn and brown the other side. Serve as hot as possible with whipped cream and berry sauce.

Whipped cream
click HERE for the recipe.

Saskatoon berry sauce

4 cups saskatoon berries
1 cup water
1/2 cup sugar
1/3 cup orange juice
2 tsp cornstarch

In a pot on medium heat, add the berries, water and sugar. Bring to a light boil. Let simmer, stiring regularly, for 15 minutes.
In a small bowl combine the orange juice and cornstarch.
Add the cornstarch mix to the berries. Combine and let simmer 5 minutes. Serve on pancakes or ice cream.

Strawberry sauce
click HERE for the recipe.

Healthy Menu

This breakfast bowl is filled with layers of flavours: fresh fruits, chia pudding, quinoa, maple syrup, cinamon. It is the perfect easy breakfast packed in 1 bowl. This antioxidant rich bowl will power you through the day. You can even make it the night before to fully enjoy mother’s day morning.

click HERE for the recipe.

Casserole

This green egg and ham casserole is the perfect springtime breakfast. This easy recipe fits in a 13×9″ pan.

click HERE for the recipe.

Salad

Nicoise salad is often paired with seafood and celebrates fresh seasonal produce. It is a delicious way to celebrate Mother’s day and enjoy fresh spring vegetables.

click HERE for the recipe.

Pizza

This delicious breakfast pizza is comforting and filled with flavours. This pizza features artichokes, proscuitto, tomatoes, eggs, parmesan and flavoured oil.

click HERE for the recipe.

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Soupe vide-frigo

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Les prix alimentaires augmentent en 2021! L’augmentation prévue est la PLUS ÉLEVÉE en dollars jamais projetée par le Rapport sur les prix alimentaires Canadiens.

Cette soupe vide-frido est une recette facile pour réduire les coûts alimentaires et le gaspillage alimentaire.

Dans ce blog, nous discutons:

Recette de soupe vide-frigo
Conseils de préparation de soupe
Recette de croûtons
Prévisions des prix alimentaires en 2021
Gaspillage alimentaires

Prévisions des prix alimentaires

Le Rapport sur les prix alimentaires Canadiens publié par l’Université Dalhousie et l’Université de Guelph prédit la plus forte augmentation en dollars de l’histoire du rapport. Une augmentation de 695 $ pour un total de 13 907 $ est le coût prévu de la nourriture d’une famille avec 2 adultes et 2 enfants – Ce montant ne comprend AUCUN service de restauration.

Gaspillage alimentaires

Le gaspillage alimentaire ménagers moyens est 309 lb par an – une valeur moyenne de 1 100 $!

Les déchets comestibles tout au long de la chaîne alimentaire sont estimés à 11,2 millions de tonnes. Pour mieux comprendre la quantité de nourriture que cela représente, nous devons la décomposer. 11,2 millions de tonnes de nourriture suffisent pour nourrir TOUS les Canadiens pendant 4,9 mois!

Que pouvons-nous faire?

En plat principal, en entrée ou en accompagnement, les soupes peuvent transformer les restes et les légumes moins appétissants en de nouveaux plats savoureux. C’est l’un des moyens les plus rapides, les plus simples et les plus délicieux d’utiliser les aliments de votre réfrigérateur et votre garde-manger!

Soupe vide-frigo

Ingrédients

1 oignon
1 cuillère à soupe de beurre ou d’huile végétale
5 tasses de légumes mélangés ou 1 seul légume coupé en tranches ou en quartiers (par exemple carottes, navet, courge, brocoli, chou-fleur, poireau)
5 tasses de liquide de votre choix
Sel et poivre au goût

Préparation

Dans une casserole, attendrir l’oignon dans le beurre. Ajoutez les légumes et le bouillon. Porter à ébullition. Laisser mijoter environ 20 minutes.
Facultatif – Dans un mélangeur, réduisez la soupe en une purée onctueuse. Saler et poivrer au goût,

Ingrédients facultatifs

Ajoutez ces ingrédients avec les légumes et le bouillon.

Croûte de parmesan – retirer avant de mélanger. Cela ajoutera de l’umami à la soupe.
Pomme de terre, purée de pommes de terre, riz, grains cuits. Ajoutez environ 1 tasse. Cela épaissira la soupe.

Idées de liquide

Vous pouvez inclure une combinaison de liquide.

eau
bouillon de légumes
bouillon de poulet / boeuf
crème (1/2 tasse)
lait de coco (1/2 tasse)
jus d’orange ou de pomme (jusqu’à 1 tasse)

Fines herbes et / ou épices par type de légume

Ajoutez ces ingrédients avec les légumes et le bouillon.

Légumes orange
- Cumin (1 c. à thé) gingembre (1 c. à thé)
- Gingembre (1 c. à thé), curcuma (1/2 c. à thé), poivre (1/8 c. àthé), cannelle (1/2 c. à thé), muscade (1/4 c. à thé)
- Curry (1 c. à thé), curcuma (1 c. à thé), poivre (1/8 c. à thé), 1 citron (zeste et jus – ajouter quand la cuisson est terminée)
Légumes variés
- Feuille de laurier (1), thym (1/2 c. à thé)
- Origan (1 c. à thé), basilic (1 c. à thé)
- Herbes de Provences (2 c. à thé)
- Herbes Italienne (2 c. à thé)
Légumes verts
- Aneth (au goût), yogurt Grecque (au goût)
- pesto (2 à 3 c. à table)

Garnishes

Utilisez pour décorer la soupe.

Croûtons – voir la recette ci-dessous
Herbes
Parmesan
Viande (bacon croustillant, restes de poulet, …)
Crème / yogourt Greque
Zeste de citron ou orange
Pesto

Conseils de préparation de la soupe

1. Pour rendre la soupe jolie, utilisez des légumes de la même couleur. Lorsque vous mélangez tous les restes de légumes pour une soupe, la soupe peut être un peu brune. À partir d’aujourd’hui, vos soupes vide-frigo seront vibrantes avec différentes combinaisons de couleurs.

Produits orange
- patate douce, carottes, courges, potiron, poivrons, …
Produits verts
- Brocoli, épinards, laitue, fenouil, poireaux, …
Produit neutre
- pommes de terre, choux-fleurs, panais, rutabaga, pommes, …
- Les produits neutres peuvent être ajoutés à n’importe quelle soupe colorée ou peuvent être utilisés pour faire une soupe très légèrement colorée.

2. Pour contrôler l’épaisseur de votre soupe, vous pouvez retirer environ 1 tasse de bouillon avant de mélanger et l’ajouter à nouveau comme vous le souhaitez.

Recette de croûtons

Puisque nous faisons une soupe vide-frigo, autant doubler la réduction des déchets et faire des croûtons avec du pain sec. Les croûtons faits maison n’ont pas le même goût que ceux achetés en magasin. Ils sont remplis de saveurs. Préparez-vous à tomber amoureux des croûtons!

Ingrédients

Reste de pain – environ 4 tasses
Huile – 1 cuillère à soupe
- par exemple: cameline, olive, huile de pépins de raisin, avocat
Fines herbes – 1 cuillère à soupe
- par exemple: épices italiennes, provence, basilic, origan.
Sel & poivre

Préparation

Chauffer le four à 375F.
Tapisser une plaque à pâtisserie de papier sulfurisé ou d’un tapis de cuisson en silicone.
Coupez le pain en cubes de 1/2 à 1 pouce. Placez les cubes de pain sur la plaque à pâtisserie tapissée.
Versez l’huile sur le pain et ajoutez les fines herbes. Poivrez généreusement et ajoutez une pincée de sel. Mélangez bien avec les mains et placez en une seule couche.
Cuire au four 15 minutes. Laisser refroidir.

Pourquoi des croûtons faits maison?

Les croûtons faits maison coûtent moins de la moitié du prix des croûtons achetés en magasin et ont un bien meilleur goût.
La liste des ingrédients est simple et de haute qualité.
Réduisez le gaspillage alimentaire en utilisant du pain qui aurait pu se retrouver à la poubelle.

prévision des prix alimentaires au Canada

Le Rapport sur les prix alimentaires Canadiens publié par l’Université Dalhousie et l’Université de Guelph en collaboration avec l’Université de la Saskatchewan et l’Université de la Colombie-Britannique prédit la plus forte augmentation en dollars de l’histoire du rapport.

Les prévisions de prix alimentaires pour 2021 sont les suivantes:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021-FR%20(December%201).pdf

Le rapport 2021 prévoit que les prix globaux des denrées alimentaires augmenteront de 3 à 5%.

Une augmentation de 695 $ pour un total de 13907 $ est prévu pour une famille avec ces membres:

un homme (31 à 50 ans)
une femme (âgée de 31 à 50 ans)
un garçon (de 14 à 18 ans)
une fille (de 9 à 13 ans)

Ce montant exclue complètement les services alimentaire.

Déchets alimentaires

Gaspillage alimentaire ménager

Les déchets ménagers moyens sont de 309 lb / an de nourriture – une valeur moyenne de 1 100 $!

Gaspillage alimentaire tout au long de la chaîne alimentaire

Au Canada, 58% des aliments produits sont gaspillés tout au long de la chaîne alimentaire, soit un total de 35,5 millions de tonnes. Cela comprend les aliments non comestibles comme les coquilles d’œufs et les os. Les déchets comestibles sur l’ensemble de la chaîne alimentaire sont estimés à 11,2 millions de tonnes.

Pour mieux comprendre la quantité de nourriture que représentent 11,2 millions de tonnes, nous devons la décomposer. Voici les maths:

Combien de nourriture cela représente-t-il par Canadien?
- 11,2 millions de tonnes de nourriture / 37,6 millions de canadiens = 0,3 tonne / canadien
- 1 tonne = 2000 livres
- 0,3 tonne = 600 livres
Combien de temps faut-il pour manger cette quantité de nourriture?
- Une personne mange en moyenne 4 livres par jour.
- 600/4 = 150 jours de nourriture
- 150 jours = 4,9 mois

Ces 11,2 millions de tonnes de nourriture suffisent pour nourrir chaque Canadien pendant 4,9 mois!

Gaspillage alimentaire dans le monde

Le gaspillage alimentaire est un problème mondial important à l’échelle mondiale. Voici quelques chiffres pour mieux comprendre l’impact du gaspillage alimentaire:

1/3 de la nourriture produite dans le monde est perdue ou jetée, soit environ 1,3 milliard de tonnes par an
Les denrées alimentaires produites mais non consommées inutilement occupent près de 1,4 milliard d’hectares de terres, soit la taille du Canada et de l’Inde combinés.
La production de toute cette nourriture perdue ou jetée nécessite environ 1/4 de toute l’eau utilisée dans l’agriculture chaque année.

Références

https://www.recyc-quebec.gouv.qc.ca/citoyens/mieux-consommer/gaspillage-alimentaire
FAO, Pertes et gaspillages alimentaires
FAO, Food wastage footprint. Impacts on natural resources. Summary report (PDF, 2.8 Mo) (en anglais)
Value Chain Management International Inc.et Second Harvest, The Avoidable Crisis of Food Waste: Technical Report (PDF, 4.4 Mo) (en anglais)Conseil national zéro déchet, Love Food Hate Waste Benchmark study (non publiée)
Kummu, M. et al. 2012. Lost food, Wasted Resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. science of the total environment

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Reduce food cost & food waste with soup

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Food prices are impacted by the inflation. This empty fridge soup is an easy way to reduce your food costs and your food waste.

In this blog we discuss

Empty fridge soup recipe
Soup preparation tips
Crouton recipe
Food price forecast
Food waste

Canada's food price forecast

Canada’s Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history. An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with 2 adults and 2 children – This amount DOES NOT include ANY food service.

Food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

The comestible waste throughout the food chain is estimated at 11.2 million tons. To better understand how much food that represents we need to break it down. 11.2 million tons of food is enough to feed ALL Canadian for 4.9 months!

What can we do?

As a starter, main course, side dish or as a sauce, soups can transform yesterday’s leftovers and less appetizing vegetables into tasty new dishes. It’s one of the fastest, easiest, and most delicious ways to use up the foods in your fridge and pantry!

Empty Fridge Soup

Ingredients

1 Onion
1 tbsp Butter or vegetable oil
5 cups of mixed vegetables or 1 single vegetable cut into slices or quarters (e.g. carrots, turnip, squash, broccoli, cauliflower, leek)
5 cups of liquid of your choice
Salt and pepper, to taste

Preparation

In a saucepan, soften the onion in the butter. Add the vegetables and broth. Bring to a boil. Simmer for about 20 minutes.
Optional – In a blender, reduce the soup to a smooth puree. Salt and pepper.

Optional ingredients

Optional soup ingredients

Add these ingredients with the vegetables and broth.

Parmesan rind – remove before blending. It will add umami to the soup
Potato, mashed potatoes, rice, grains. Add about 1 cup. It will thicken the soup.

Soup liquid ideas

You can include a combinations of liquid.

water
vegetables broth
chicken/beef broth
cream (1/2 cup)
coconut milk (1/2 cup)
orange or apple juice (up to 1 cup)

Fine herbs &/or spices by vegetable type

Add these ingredients with the vegetables and broth.

Orange vegetables
- Cumin (1 tsp) ginger (1 tsp)
- Ginger (1 tsp), turmeric (1/2 tsp), pepper (1/8 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp)
- Curry (1 tsp), turmeric (1 tsp), pepper (1/8 tsp), 1 lemon (zest and juice add after the coup is cooked)
Varied vegetables
- Bay leaf (1), thyme (1/2 tsp)
- Oregano (1 tsp), basil (1 tsp)
- Provence herbs (2 tsp)
- Italian herbs (2 tsp)
Green vegetables
- Dill (to taste), Greek yogurt (to taste)
- pesto (2 to 3 tbsp)

Garnishes

Use to decorate the soup.

Croutons – see recipe below
Herbs
Parmesan
Meat (crispy bacon, leftover chicken,…)
Cream / Greek yogurt
Lemon or orange zest
Pesto

Soup preparation tips

1. To make the soup pretty, use vegetables of the same color. When you mix all the leftover vegetables for a soup, the soup can be a little brown. From today, your soups will be vibrant with different color combinations.

Orange produce
- sweet potato, carrots, squash, pumpkin, bell peppers,…
Green produce
- Broccoli, spinach, lettuce, fennel, leeks, …
Neutral produce
- potatoes, cauliflowers, parsnips, rutabaga, apples,…
- Neutral produce can be added to any colour soup or can be used to make a very lightly coloured soup.

2. To control the thickness of your soup, you can remove about 1 cup of the broth before blending and add it back as desired.

Croutons recipe

Since we are making an “empty fridge soup” might as well double up on the waste reduction and make croutons with leftover or dried bread. Home made croutons taste nothing like store bought ones. They are filled with layers of flavours. Get ready to fall in love with croutons!

Ingredients

Leftover bread – about 4 cups
Oil – 1 tbsp
- e.g. cameline, olive, grapeseed oil, avocado
Dried herbs of choice – 1 tbsp
- e.g: Italian spices, provence, basil, oregano.
Salt & pepper

Preparation

Heat the oven to 375F. Line a baking sheet with parment paper or a silicon cooking mat.
Cut the bread in 1/2 to 1 inch cubes. Place the bread cubes on the lined baking sheet.
Drizzle the bread with oil, herbs, salt & pepper.
Combine with your hands and place in a single layer.
Bake 15 minutes. Let cool.

Why homemade croutons?

Home made croutons cost lest than half the price of store bought ones and taste a lot better.
The ingredient list is simple and high quality.
Reduce food waste by using bread that may have ended up in the garbage.

Canada's food price forecast

Canada’s Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history.

The 2021 food price forecast is as follows:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021%20-%20EN%20(December%208).pdf

The 2021 report forecasts that overall food prices will increase 3 to 5%.

An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with these members:

a man (age 31–50)
a woman (age 31– 50)
a boy (age 14–18)
a girl (age 9–13)

This amount does not includes any food service expenses.

Food Waste

Household food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

Food chain total waste

In Canada, 58% of the food produced is wasted throughout the food chain – a total of 35,5 million tons. This includes non comestible foods like eggshells and bones. The comestible waste throughout the entire food chain is estimated at 11,2 million tons.

To better understand how much food that 11,2 million tons represents we need to break it down. Here are the maths:

How much food is that per Canadian?
- 11,2 millions tons of food/ 37.6 million canadians = 0.3 tons/Canadian
- 1 ton = 2000 lbs
- 0.3 tons = 600 lbs
How long does it take to eat this amount of food?
- The average person eats 4 pounds a day.
- 600/4 = 150 days of food
- 150 days = 4.9 months

This 11,2 million tons of food is enough food to feed each Canadian for 4.9 months!

Global food waste

Food waste is an important global issue globally. Here are some numbers to better understand the impact of food waste:

1/3 of the food produced in the world is lost or thrown away, equivalent to around 1.3 billion tonnes per year
Food produced but not consumed unnecessarily occupies nearly 1.4 billion hectares of land, which is the size of Canada and India combined.
Producing all this lost or discarded food requires about 1/4 of all the water used in agriculture each year.

sources:

https://www.recyc-quebec.gouv.qc.ca/citoyens/mieux-consommer/gaspillage-alimentaire
FAO, Pertes et gaspillages alimentaires
FAO, Food wastage footprint. Impacts on natural resources. Summary report (PDF, 2.8 Mo) (en anglais)
Value Chain Management International Inc.et Second Harvest, The Avoidable Crisis of Food Waste: Technical Report (PDF, 4.4 Mo) (en anglais)
Conseil national zéro déchet, Love Food Hate Waste Benchmark study (non publiée)
Kummu, M. et al. 2012. Lost food, Wasted Resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. science of the total environment

Sources

https://www.recyc-quebec.gouv.qc.ca/citoyens/mieux-consommer/gaspillage-alimentaire
FAO, Pertes et gaspillages alimentaires
FAO, Food wastage footprint. Impacts on natural resources. Summary report (PDF, 2.8 Mo) (en anglais)
Value Chain Management International Inc.et Second Harvest, The Avoidable Crisis of Food Waste: Technical Report (PDF, 4.4 Mo) (en anglais)
Conseil national zéro déchet, Love Food Hate Waste Benchmark study (non publiée)
Kummu, M. et al. 2012. Lost food, Wasted Resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. science of the total environment

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Cabane à sucre maison

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Sugar shack

You probably heard of sugar shacking, this mysterious springtime activity Canadians from Eastern provinces partake in every year. If you ever wondered what a Cabane à Sucre (sugar shack) is all about, what really happens at these festive gatherings, and how to experience it DIY, read on.

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Did you know?

Cabane à sucre (sugar shack) is a small building built in a maple grove where maple products like maple syrup, maple butter and maple taffy are prepared.

Maple Taffy

Making your own maple taffy is super easy, fun and DELICIOUS!

What do I need?

maple syrup (about 1/2 cup for 4 people)
candy thermometer
metal spoon
pot
popscicle sticks
snow

Preparation

Place the maple syrup in a pot on medium heat. Stirting constently with a metal spoon, bring to 238F.
As soon as the maple syrup reaches 238F, remove from the heat – the syrup will be bubbly.
Spoon the hot syrup in lines on the snow. Using a popscicle stick, turn the taffy on the stick.

An Indigenous tradition lives on

Settlers observed Indigenous making maple sugar every spring that would be used to get them through the tough winter months. The sugar was then broken down into slices or shaved directly over dishes.

The sugar shacks and maple syrup are of great importance in the cultural identity of Canadiams, it is to the Indigenous.

An Iroquois legend describes the piercing of maple bark and the use of its sweet sap to cook game, which is said to be at the origin of the culinary tradition of cooking with maple. Maple syrup is so central to traditions, the Ojibway also call the sugar season “maple moon” or “sugar month”, since it lasts 4 to 6 weeks, from March to April.

In the 17th century, the French, who began to have permanent installations in North America, in turn began to collect maple water.

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Bring the cabane à sucre home

Come on a journey with us as we bring the cabane à sucre home with rich, indulgent sugar shack feast recipes.

Did you know?

Canada accounts for 72% of the globe’s maple syrup output. Québec produces 91% of Canadian maple syrup.

The traditional cabane à sucre meal includes pea soup, thick-cut ham, sausage links, bacon, omelet, fried pork rinds called “oreilles de crisse,” roasted potatoes, pickles, pickled beets, baked beans, fresh-baked bread and, most importantly, lots of maple syrup.

Maple syrup is central to sugar shack meals. It’s basically the law: Everything — we mean everything — on the table must be doused in sweet sticky maple syrup. That includes all the savoury items! Every dish either contains or is bathed in maple syrup: thick-cut ham, baked beans, sausages links, omelet, pancakes… Savoury dishes like: Pea soup and bacon rinds (colourfully known as oreilles de crisses) balance out this sweet extravagance. To cover your bases, you should probably stock up on a few bottles of maple syrup. Dessert is the pièce de résistance of this feast. Traditional desserts include maple sugar pie, pouding chômeur “poor man’s pudding” — a Depression-era sweet treat served warm and topped with vanilla ice cream. At the end of the meal, you always have a little room for maple taffy, poured warm on fresh snow.

Let’s break down the 3 main categories of food required for a truly traditional sugar shack meal.

Breakfast foods

Sugar shacks feature plates upon plates of everyone’s favourite breakfast foods.

Serve your guests the classics:

scrambled eggs
Sausages
breakfast potatoes
Pancakes
Lots of maple syrup

Don’t forget to keep your guests happy with warm coffee and juices.

Salty foods

What goes better with sweet than salty? Nothing, that’s what! Supplement your breakfast spread with a few salty dishes. The traditional savoury dishes include:

Pea soup
Baked beans
tourtiere
Maple beer ham
Pickles
Pickled beets
home-made bread

The star of the show: Dessert

Sugar shack begins and ends with maple. Classic sugar shack desserts include:

maple sugar pie
pouding chômeur

La crème de la crème of any sugar shack experience is none-other than maple taffy “tire d’érable”. Kids and adults go crazy for the sticky, chilled delight that is maple taffy. No worries, it’s a lot easier to make than it looks!

What to do other than eating?

Other than eating, what creates a traditional sugar shack experience? That answer is simple… music! Nothing brings us to the romantic world of traditional shacks like folklore Quebec music. We created a spotify playlist to share with you the joyful soul of the Cabane à sucre tradition.

In Québec, many sugar shacks offer horse sleigh rides to visit the property, walk or hike in the woods, traditional music and dancing, petting zoos and snowshoeing.

When we host our sugar shack meals we love to go for a walk around Wascana lake and dancing to traditional music.

Did you know?

Canada produced 13.2 million gallons of maple syrup in 2019 which contributes $750 million to Canada’s GDP

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Make the Best Sugar Shack Feast

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Sugar shack

Did you know?

Cabane à sucre (sugar shack) is a small building built in a maple grove where maple products like maple syrup, maple butter and maple taffy are prepared.

An Indigenous tradition lives on

Settlers observed indigenous peoples making maple sugar every spring that would be used to get them through the tough winter months. With the help of their technology, the settlers improved on the process of tapping maple trees and making crystallized maple sugar, which was the preferred method of conserving the sap (syrup was introduced later). The sugar was then broken down into slices or shaved directly over dishes.

While the process of collecting and transporting maple sap has modernized since the Amerindians first tapped maple trees with their tomahawks, the transformation process itself has remained close to its roots. To convert the sap into syrup by evaporation, wooden shelters were eventually invented to protect the syrup. The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Bring the cabane à sucre home

Come on a journey with us as we bring the cabane à sucre home with rich, indulgent sugar shack feast recipes.

Did you know?

Canada accounts for 72% of the globe’s maple syrup output. Québec produces 91% of Canadian maple syrup.

Let’s break down the 3 main categories of food required for a truly traditional sugar shack meal.

Breakfast foods

Sugar shacks feature plates upon plates of everyone’s favourite breakfast foods.

Serve your guests the classics:

scrambled eggs
Sausages
breakfast potatoes
Pancakes
Lots of maple syrup

Don’t forget to keep your guests happy with warm coffee and juices.

Salty foods

What goes better with sweet than salty? Nothing, that’s what! Supplement your breakfast spread with a few salty dishes. The traditional savoury dishes include:

Pea soup
Baked beans
tourtiere
Maple beer ham
Pickles
Pickled beets
home-made bread

The star of the show: Dessert

Sugar shack begins and ends with maple. Classic sugar shack desserts include:

maple sugar pie
pouding chômeur

What to do other than eating?

In Québec, many sugar shacks offer horse sleigh rides to visit the property, walk or hike in the woods, traditional music and dancing, petting zoos and snowshoeing.

When we host our sugar shack meals we love to go for a walk around Wascana lake and dancing to traditional music.

Did you know?

Canada produced 13.2 million gallons of maple syrup in 2019 which contributes $750 million to Canada’s GDP

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Butter

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In this blog we discuss

butter industry and demand
What is happening with our dairy products in Canada? #Buttergate
How to make butter at home
The seasonality of butter
Types of butter sold in stores

Butter industry and demand

The butter industry in Canada is estimated at $ 20 billion. According to the National Post, butter sales increased 21% in 2020.

Demand for butter is generally seasonal, increasing during the holidays and other festivities that require baking. The waves of the pandemic, however, have created a new kind of seasonality: sales of butter have increased during periods of containment. As people sought solace in baking and began to cook the vast majority of their meals at home, they turned to butter.

What is happening with our dairy? #buttergate

For months now, many Canadians have noticed that the quality of dairy products has changed: e.g. cheeses with a funny texture, butter that does not soften as much at room temperature, coffee milk that does not foam properly.

Apparently, since last summer, some dairy farmers have been giving their dairy cows energy supplements. One of these supplements contains a lot of palmitic acid or … palm oil. In other words, some producers feed their dairy cows palm oil or palmitic acids – one of the most dreaded food ingredients by humans. Palm oil not only has devastating effects on the environment but can also promote bad cholesterol – which increases cardiovascular risks.

The surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits.

The effects on human health of this important change in the diet of cows are not known. Sylvain Charlebois, director of the Laboratory of Agri-Food Analytical Sciences at Dalhousie University, goes so far as to say that he is extremely concerned about this change.

Some brands of butter seem to have retained the same quality. No one can say for sure which brands or products are affected by these supplements. Some companies are developing technology that will allow butter manufacturers to detect palmitic acids in the product they receive.

The recent surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits. The vast majority of small producers prefer not to use their additives because they are concern about the impact on the milk’s quality. Most dairy farmers want the situation to end as soon as possible.

How to make butter at home

If you like high quality butters, you can buy cream from small local producers and make your own! This is a great pandemic project.

2 cups good quality high fat whipping cream
1/2 tsp. Salt (optional)

Pour the cream into a bowl. With an electric whisk, whip the 35% cream with the salt (optional) at medium speed. After about 10 minutes, the cream will become lumpy, and a clear, whitish liquid will appear.
Continue whisking gently for a few minutes, until the butter begins to form a ball around the beaters.
Place a cheesecloth in a sieve. Place the sieve in a bowl to catch the buttermilk. Press the butter into the cotton cheese to remove the liquid.
wash the butter to remove the remaining buttermilk. Rinse the butter in a bowl of VERY cold water. This rinses out any remaining whey which could make the butter rancid, and you can even use ice water if you want.
Store the butter in an airtight container in the refrigerator. The butter will keep for up to a week.

Makes: about 3/4 cup

Cutured butter: Cultured butter has a complex flavour profile. To make cultured butter add 2 tbsp of high quality plain yogurt to the cream and combine. Let sit in a bowl covered at room temperature 8 to 24 hours before making the butter. You will know the cream is ready to use when you see small bubbles on the cream. Place the cream in the fridge about 1 hour before whipping it. After following these steps, follow the recipe above.

The seasonality of butter

Just as butter consumption depends on the seasons, so too is the butter itself.

Butter is the expression of what cows eat and their environment. The taste, color and texture of butter reflects its terroir (soil, topography and climate), the breed and the diet of the cows, its complex flavor is the result of more than 500 fatty acids and 400 compounds volatile.

In spring and early summer the butter is a darker yellow because cows eat grass at this time of year, which contains a high percentage of orange and yellow carotenes. The pasture is also filled with herbs and flowers, which gives the butter floral and herbaceous notes.In winter, the cow’s diet is supplemented with silage, so the butter is pale, more fatty, firmer and sweeter to the taste.

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Beurre

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Dans ce blog on discute:

L’industrie et la demande du beurre.
Qu’est-ce qui se passe avec nos produits laitiers au Canada? #Buttergate
Comment faire du beurre à la maison.
La saisonnalité du beurre.
Types de beurre vendus en magasin.

L'industrie et la demande du beurre

L’industrie du beurre au Canada est estimée à 20 milliards de dollars. Selon le National Post, les ventes de beurre ont augmenté de 21% en 2020.

La demande de beurre est généralement saisonnière, augmentant pendant les vacances et autres festivités qui nécessitent une cuisson au four. Les vagues de la pandémie, cependant, ont créé un nouveau type de saisonnalité : les ventes de beurre ont augmenté pendant les périodes de confinement. Alors que les gens cherchaient du réconfort dans la pâtisserie et commençaient à cuisiner la grande majorité de leurs repas à la maison, ils se tournent vers le beurre.

Qu'est-ce qui se passe avec nos produits laitiers au Canada? #buttergate

Depuis des mois maintenant, de nombreux Canadiens remarquent que la qualité des produits laitiers change: e.g. fromages avec une drôle de texture, beurre qui ne ramollit pas autant à température ambiante, lait à café qui ne mousse plus comme il faut.

Pourquoi ? Certaines sources dans l’industrie laitière ont une nouvelle étonnante et dérangeante.

Apparemment, depuis l’été dernier, certains producteurs laitiers donnent des suppléments à leurs vaches laitières. L’un de ces suppléments contient beaucoup d’acides palmitiques ou… d’huile de palme. Autrement dit, certains producteurs nourrissent leurs vaches laitières avec de l’huile de palme, l’un des ingrédients alimentaires les plus redoutés par les humains. L’huile de palme a non seulement des effets dévastateurs sur l’environnent mais peut aussi favoriser le mauvais cholestérol et augmenter les risques cardiovasculaires.

La forte hausse de la demande de beurre met de la pression sur les agriculteurs. Mélanger de l’huile de palme à la nourriture des vaches gonfle la matière grasse du lait, son poids, et les profits.

On ne connaît pas les effets sur la santé humaine de ce changement important dans l’alimentation des vaches. Sylvain Charlebois, directeur du laboratoire en sciences analytiques agroalimentaires de l’Université Dalhousie, va jusqu’à dire qu’il est extrêmement inquiet de ce changement.

Certaines marques de beurre semblent avoir conservées la même qualité. Personne ne peut affimer avec certitude quelles marques ou quels produits sont affectés par ces suppléments. Certaines entreprises développent présentement une technologie qui permettra aux fabricants de beurre de détecter les acides palmitiques dans le produit qu’ils reçoivent.

Selon Marie-Josée Renaud (coordonnatrice de l’Union paysanne), la grande majorité des petits producteurs préfère ne pas utiliser ses additifs parce qu’ils questionnent la qualité du lait qui pourrait être altérée. La plupart des producteurs laitiers veule que la situation cesse le plus tôt possible.

Comment faire du beurre à la maison

Si vous aimez les beurres de haute qualité, vous pouvez acheter de la crème de petits producteurs locaux et créer le vôtre! C’est un excellent projet en temps de pandémie.

2 tasses de crème 33% ou 35% de bonne qualité
1/2 c. à thé sel (optionnel)

Versez la crème dans un bol. Avec un malaxeur électrique, fouettez la crème avec le sel (optionnel) à vitesse moyenne. Après environ 10 minutes, la crème deviendra grumeleuse, et un liquide blanchâtre apparaîtra (babeurre).
Continuez de fouetter doucement quelques minutes, jusqu’à ce que le beurre commence à former une boule autour des batteurs.
Placez un coton fromage dans un tamis. Placez le tamis dans un bol pour récuperer le babeurre. Pressez le beurre dans le cotton fromage pour bien retirer le liquide.
Lavez le beurre pour enlever le babeurre restant. Rincez le beurre dans un bol d’eau très froide. Cela enlève le babeurre restant, ce qui pourrait rendre le beurre rance.
Conservez le beurre dans un contenant hermétique au réfrigérateur. Le beurre se conservera jusqu’à une semaine.

Donne: environ 3/4 tasse

Beurre de culture: Le beurre de culture a un profil de saveur complexe. Pour faire du beurre de culture, ajoutez 2 cuillères à soupe de yogourt nature de haute qualité à la crème et mélangez. Laissez reposer dans un bol couvert à température ambiante (8 à 24 heures) avant de faire le beurre. Vous saurez que la crème est prête à être utilisée lorsque vous verrez de petites bulles sur la crème. Mettez la crème au réfrigérateur environ 1 heure avant de la fouetter. Après avoir completé ces étapes, suivez la recette ci-dessus.

La saisonnalité du beurre

Tout comme la consommation de beurre dépend des saisons, le beurre lui-même en dépend lui aussi.

Le beurre est l’expression de ce que les vaches mangent et de leur environment. Le goût, la couleur et la texture du beurre reflètent son terroir, la race et l’alimentation des vaches. La saveur complexe du beurre est le résultat de plus de 500 acides gras et 400 composés volatils.

Au printemps et au début de l’été, le beurre est d’un jaune plus foncé parce que les vaches mangent de l’herbe qui contient un pourcentage élevé de carotènes. Le pâturage est rempli d’herbes et de fleurs, ce qui donne au beurre des notes florales et herbacées. En hiver, le régime alimentaire de la vache est complété par de l’ensilage. Le beurre est pâle, plus gras, plus ferme et plus doux au goût.

Types de beurre vendus en magasin

BEURRE BARATTÉ

On retrouve le beurre baratté dans nos épiceries en blocs de 1 lb. C’est un beurre salé traditionnel obtenu par barattage de crème pasteurisée. Il est disponible en versions salé, non salé (doux) et demi-sel.

BEURRE DOUX

Est-ce que vous souhaitez un plus grand contrôle sur la quantité de sel que vous ajoutez à vos plats ? Le beurre doux est un bon choix. Il est identique au beurre baratté, mais il est fabriqué sans sel ajouté. Il perd toutefois sa fraîcheur plus rapidement que le beurre salé; utilisez-le rapidement.

BEURRE LÉGER

Le beurre léger est un bon choix si vous utilisez votre beurre froid, mais il est à éviter pour faire fondre sur des aliments chauds ou pour des recettes. C’est un beurre baratté traditionnel auquel on ajoute de l’eau et de l’air, ce qui fait que sa teneur en matière grasse est environ 25 % plus faible que le beurre régulier.

BEURRE DE CULTURE

Les beurres de culture sont légèrement plus acidulés et rappellent les saveurs de la crème fraîche. La différence se situe au niveau du processus de fabrication. Le beurre de culture est souvent fait à base de crème fraîche à laquelle on ajoute une culture bactérienne. C’est cet ajout qui attribue le goût si distinct au beurre de culture.

BEURRE AROMATISÉ

En ajoutant des aromates (ail, épices, herbes) à du beurre traditionnel, on obtient un beurre aromatisé. Il ajoute ses parfums aux aliments préparés, tout en conservant son goût crémeux de beurre.

BEURRE FOUETTÉ

Souvent servi dans les restaurants, le beurre fouetté est un beurre dans lequel on fouette de l’air pour obtenir une texture légère et molle. Le beurre fouetté ne peut être substitué au beurre régulier dans les recettes.

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Truffles

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In this blog you will learn:

What are chocolate truffle
When and how they were invented
3 chocolate truffle recipes
How to infuse cream for truffles
How to make a chocolate coating
Inspiration of flavour combination

What are chocolate truffles?

2 basic elements found in truffles

Ganache
- Chocolate
- cream
- butter
- Flavour (vanilla, rum, spices)
- salt (makes chocolate taste more like chocolate – just enhances the flavour)
- Double the cream in the ganache to make chocolate fondu.
Coating:
- chocolate OR
- cocoa powder OR
- nuts

When & how chocolate truffles were invented

Chocolate truffles were invented durring a shortage of ingredients in December 1890. Louis Dufour, instead of resorting to dry fruits, as customary, created a new candy with available ingredients.

The origins of the chocolate truffle is a great reminder: In times of hardship comes creativity.

Dark chocolate truffles recipe

8 oz dark chocolate finely chopped
2/3 cup 33% or 35% cream
1 tbsp butter
1 tbsp vanilla/alcohol
1 pinch salt
1/3 cup sifted cocoa powder

In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream. See how to infuse the cream later in the blog.
Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). See how to coat truffles with chocolate later in this blog. Store in a cool place.

Semi-sweet chocolate truffles recipe

5 oz semi-sweet chocolate cut in chunks
½ cup 33% or 35% cream
1 tbsp butter
1 tbsp vanilla/alcohol
1 pinch salt
1/3 cup sifted cocoa powder

In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). Store in a cool place.

White chocolate truffles recipe

5 oz white chocolate chocolate cut in chunks
½ cup 33% or 35% cream
1 tbsp butter
1 tbsp vanilla/alcohol
1 pinch salt
1/3 cup sifted powdered sugar

In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in powdered sugar (or coating of choice). Store in a cool place.

Chocolate Coating

For a more professional coating, you can used chocolate. To ensure a perfect craking chocolate, it is essential to temper the chocolate cover.

Place a few inches of water in a pot on medium high. Bring the water to a simmer. Place a glass bowl on the pot ) the water should not touch the bottom of the bowl). Bring the chocolate to 50°C. Turn off the heat and let the chocolate cool to 27°C or 28°C. Turn the heat on medium again and bring the chocolate to 31°C.

This temperature curve is essential to cristalize the chocolate and make a perfect chocolate coating.

When the chocolate is ready, place the trufle in the chocolate and pick it up with a fork. Place the truffle on a cooling rack.

Infuse the cream in ganache

To add even more flavour to your truffle infuse your cream with the flavour of your choice.

We love infusing the cream with vanilla bean, lavender, rose, cinamon, cardamon, fresh herbs like mint, thyme, rosemary…

When making the ganache, bring the cream to a simmer. Turn off the heat, add your spice or other flavouring. Cover and let steap for 1 hour. Remove the flavouring with a strainer. Bring the cream back to a simmer and use to make the ganache.

Flavour combination examples

White Chocolate

Lavender Honey (infuse the cream with lavendar, add 1 tbsp honey to the ganache, coat the truffle with white chocolate and decorate with lavendar)
Lemon ( add lemon zest to the ganache, coat with powder sugar)

Semi-sweet chocolate

Almond (use almond liquor in the genache and coat with chopped almond coating)

Dark-chocolate

Cardamom & orange (infuse the cream with 5 cardamom pods, use 1 tbsp orange liquor in the ganache), coat with cocoa powder
Rose & Raspberry (add 2 tbsp raspberry rose preserve in the ganache), cocoa powder and dry rose petal coating

Be creative

Have fun!

Come up with fun flavours to create an experience in the kitchen. If you aren’t sure if the flavour combination you’d like to try will work, google it!

Why Make Truffles

We use higher quality ingredients and better support our health.
We can use local Saskatchewan products and support our producers and farmers.
Its super fast and simple
6 ingredients (chocolate, cream, vanilla or alchool, butter, salt, cocoa powder)
Have fun and be creative with your flavours

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