Anita is always trying to conjur up ideas on how to promote Canadian Cuisine and even started Canada's Longest BBQ in 2003
Today foodies can join in the celebration of Canadian Cuisine by posting a recipe and story to her website and sharing with like-minded Canadians and abroad.
One of the very memorable moments with Anita for me was our discussion about the extinction of food. Who knew? Anita spends a lot of time promoting Canadian foods that are in danger of being extinct. Among these is apples; a Canadian staple. Anita told us about her work with Jeff Crump and creating recipes using apple varieties that were in danger. Creemore Heritage Apple Society is one of the sites that I discovered checking out the concept of extint foods.
Happy Food Day, Canada!
From Canadian Living here's a winning apple pie recipe:
Grandma's Favourite
Thanksgiving weekend last year and The Village at Blue
Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For
the first-ever Quintessential Apple Pie contest, bakers from this apple-growing
region that rings Georgian Bay carried their pies – double crust, single crust,
lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the
judging tables. Collingwood baking enthusiast Brenda Hall took first prize with
a classic double-crust pie – a family recipe that's not too sweet but full and
juicy with freshly harvested local McIntosh apples.
Ingredients
- 1 Double-Crust Sour Cream Pastry recipe 1 1Double-Crust Sour Cream Pastry recipe
- 1 egg yolk 1 1egg yolkegg yolks
- 2 tbsp coarse sugar 2 2tbsp tbsp(30 mL) (30 mL) coarse sugar
- Filling:
- 8 apples , (such as McIntosh or Northern Spy)about 3 lb (1.5 kg)8 8appleapples, (such as McIntosh or Northern Spy)about 3 lb (1.5 kg)
- 3/4 cup granulated sugar 3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
- 2 tbsp cornstarch 2 2tbsp tbsp(30 mL) (30 mL) cornstarch
- 1 tsp cinnamon 1 1tsp tsp(5 mL) (5 mL) cinnamon
- 1 pinch ground nutmeg 1 1pinch pinchground nutmeg
- 1 pinch salt 1 1pinch pinchsalt
- 2 tbsp butter , softened2 2tbsp tbsp(30 mL) (30 mL) butter, softened
Preparation
Filling: Peel and core apples; cut
into 1/4-inch (5 mm) thick slices and place in large bowl. In small bowl, toss
together sugar, cornstarch, cinnamon, nutmeg and salt ; add to apples and toss
to coat.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Source : Canadian Living Magazine: October 2007
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Source : Canadian Living Magazine: October 2007
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