A Canadian Themed Dinner, Eh!
Happy Belated Canada Day to all of you!
Yesterday marked a very special day in our home, Mr. P celebrated his 1 year anniversary in Canada. It was a year ago on July 4th that a very pregnant me went to the airport to bring him home. I arrived with a "Welcome Home" Balloon and French Vanilla from Tim's in hand. After what seemed liked an eternity apart (11 weeks) we were finally reunited and ready for our next chapter, Lil'P!
To celebrate the day I created a Canadian themed feast for dinner:
It started with a cream cheese and salsa dip and a few Canadian sweet treats. For dinner we had BBQ Peameal on a bun (back bacon for all you non-Canucks) and poutine and for dessert, I made a real Canadian classic- Beavertails.
So without further or do, I give you my beavertail recipe:
You'll need:
8 g or 2-3 teaspoons of dry active yeast
1/4 cup warm water
1/2 cup warm milk
2 1/2 cups of flour, plus 1/4 cup extra for rolling out
a splash of vanilla
a pinch of salt
1 egg
1/4 cup of butter melted
1 tbsp of sugar
1/3 cup of sugar
1/3 cup of cinnamon
Optional, however easier: I used my stand mixer.
How it works:
Start with your yeast, milk and water in your mixer bowl. Allow to sit for 10-15 minutes until it looks like a foam. Give a quick stir at the beginning. Be careful also that yeast doesn't stick to the side of the bowl when you pour in your wet ingredients
Next, add butter, vanilla, salt, sugar, butter, and eggs. Mix your ingredients well together in the bowl.
Gradually add the flour in. Mix using your dough hook (only on speed 2) and wait for the dough to come together and so it doesn't stick to the sides of the bowl anymore. If you notice it's sticking, add some more flour. It should shape well into a lump.
Place your dough ball into an oiled bowl (again, to avoid sticking) and cover with a damp tea towel to rise for about an hour to an hour and a half. It should double in size.
While your dough is setting, create cinnamon and sugar mixture. Pour into the same bowl and mix around together until it is blended together.
After the dough as risen, lightly knead the dough so the air is let out of the ball.
Use a sprinkling of flour on your counter to cover the dough.
Roll out into equal parts ( I got 10 pieces, depending on your size).
You can make imprints into your tails if you like, but not necessary.
Allow dough to rise for an additional 30-45 minutes.
Next, add 1.5 cups of vegetable oil to a deeper frying pan and allow oil to warm. It should be extremely hot when it comes time to frying. To test the oil's temperature, take a little piece and drop into the pan. If it sizzles right away it is ready.
Cook each side for 45 seconds or so and flip.
Once dough is cooked immediately shake in sugar and cinnamon mixture.
Once your dough is completely covered serve up on plate
It is traditionally topped with nuts, Nutella, chocolate sauce, caramel sauce and peanut butter. Given my deathly allergy to Tree Nuts, I topped off with a bit of a French Vanilla Buttercream, melted and drizzled on top:
There you have it, a very traditional and Canadian treat. Overall it was fairly simple to make, however it does take sometime. Make sure you leave yourself 2-3 hours to make it.
Mr P's comments: They were good. Very cinnamony, I liked them. They were very nice I liked them.
Until next time, happy kitchening!
Mrs. P
xx
*Please note: I am not a professional chef/baker, nor here to plug any companies, chefs, chains etc. I am a pleasantly plump woman who has a fierce love of feeding myself, husband, and anyone who loves to eat!
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