Canada Day Food

Canada Day Food
Canada Day Food

Sauteed Fiddleheads

Canada Day Food Ingredients:

  • 1 bunch fiddleheads
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Food Process:

  • Cut the fiddleheads to the stem (Tip: make sure that stem end should be about 2 inches long). Buff the fiddleheads (till dry brown flakes off) and wash properly.
  • Take a pan and fill up with water. Drop the fiddleheads into the water and clean it till the stones are removed.
  • Take away the fiddleheads from the pan. Change the water in the pan and repeat the washing. Rinse the fiddleheads under running water to remove any remaining grit.
  • Wash and dry the pan. Take a small amount of oil and butter into the pan.  Heat the pan (till the butter is dissolved).
  • Start frying the fiddleheads and stir them with a wooden spoon for 5 minutes till they turn into bright green and crunchy.
Canada Day Food
Canada Day Food

Canadian Bacon with Maple Glaze

Canada Day Food Ingredients

  • ½ cup cider vinegar
  • ¾ cups maple syrup
  • 1 Tablespoon brown sugar
  • 1 pound (roughly) Canadian bacon

Food Process

  • Heat the oven at 150°C.
  • Mix up vinegar, maple syrup, and brown sugar in a bowl, and place aside.
  • Cut the Canadian bacon of about ½-inch thick. Keep these slices in a baking bowl. Serve the syrup mixture on the slices.
  • Cook for 30 minutes. And keep hot at room temperature.
  • Serve the Canadian Bacon with Maple Glazes as snacks, cut slices with toothpicks.
Canada Day Food
Canada Day Food

Sweet Corn Pancakes

Canada Day Food Ingredients

  • 6 eggs, separated

(Note: Crack the egg and take just the white into a bowl. Hold the yolk into one of the two half shells. Get the yolk into a separate bowl).

  • ¼ cup half-and-half
  • 1 Tablespoon sour cream
  • ⅓ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup corn (may be fresh or frozen corn kernels)
  • Vegetable oil to oil the pan

Food Process

  • Beat the egg whites till they get soft peaks (till the beaters rose).  
  • Take another bowl and mix up the egg yolks and sour cream (half-and-half).
  • Add the dry ingredients to the egg yolk mixture slowly. Add the beaten egg whites with slow rousing motion and mix with the yolk mixture.
  • Add corn and stir well. Take a tea spoon measure of oil into a non-stick pan. Heat the pan at medium temperature. Pour about 1 Tablespoonful batter at a time into the pan, and bake pancake when each side turns into golden brown color.

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