CANADA DAY RECIPES
2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 2 cups milk 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 teaspoon maple syrup Strawberry Syrup, recipe follows Canada Day Strawberry Waffles Preheat a waffle iron according to the manufacturer s instructions. Into a medium bowl, sift the flour, baking powder, and salt. Beat the egg whites on medium speed in an electric mixer until peaks start to form. I use my Kitchen Aid mixer and let it run while I prepare the rest of the batter. In a large bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and maple syrup and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended, being careful not to overmix. Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Brush the waffle iron with Canola oil, if needed, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer s instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter. Serve immediately with Strawberry Syrup spooned over the top of each waffle. Fresh Strawberry Syrup: 2 quarts fresh strawberries, hulled and diced, or thawed frozen unsweetened strawberries (about 3 cups) 1 cup sugar Juice of 1 medium sized orange 1-2 tablespoons of fresh mint In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes. Remove from the heat and let cool to room temperature before serving.
Red Slush Punch 3 (3 ounce) packages strawberry flavored Jell-O mix 9 cups boiling water 4 cups sugar 2 (46 fluid ounce) cans pineapple juice 2 cups lemon juice 4 (2 liter) bottles ginger ale In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size re-sealable freezer bags, or pretty Bundt pans to freeze. To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.
Chris Hadfield s Canada Day Chicken Sandwich Back to Earth Chicken Sandwich Serves: 4 Developed for CFC by Colonel Chris Hadfield s Family 4 boneless, skinless chicken breasts Olive oil for brushing on the grill or broiler pan 4 Fresh Kaiser or Crusty French Rolls Handful of arugula or spring mix salad Marinade: 1 lemon, using both zest and juice ¼ cup (60 ml) olive oil 2 cloves of garlic, chopped finely 1 red chili or jalapeno, deseeded and thinly sliced (optional) Kosher salt 2 tsp (10 ml) freshly-ground pepper ½ cup (125 ml) orange juice ¼ cup (60 ml) brown sugar ¼ cup (60 ml) Italian dressing ½ tsp (2 ml) lemon and pepper spice ¼ tsp (1 ml) chopped fresh thyme Flavoured mayo: ¼ cup (60 ml) lite mayonnaise 1 tsp (5 ml) freshly-ground pepper 1 tsp (5 ml) lemon juice and zest 1. Whisk the marinade ingredients together in a bowl, set aside 1 tsp (5 ml) of the pepper and 1 tsp (5 ml) lemon juice and zest for the flavoured mayo. 2. Add the chicken breasts to the marinade and let sit in the refrigerator for at least a ½ hour (or overnight). 3. Remove the chicken from the marinade just before you turn on the grill, or broiler. 4. Discard the marinade. 5. Lightly brush the grill or broiler pan with olive oil. 6. Grill or broil the chicken breasts approximately 10 minutes per side, depending on thickness of the breasts, until cooked through and temperature reads 165 F (74 C). 7. Cut the rolls in half. Chris Hadfield s biography http://www.asc-csa.gc.ca/eng/astronauts/biohadfield.asp
Mini Maple Cheesecake 3 pkg. (250 g each) brick cream cheese, softened 1/2 cup sugar 1/4 cup maple syrup 3 eggs 6 David Maple Leaf Cookies 1/4 cup coarsely chopped walnuts Heat oven to 350ºF. Beat cream cheese and sugar in large bowl with mixer until well blended. Add syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Separate cookie halves, using small knife to help slice through filling. Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter. Sprinkle with nuts; press lightly into batter. Bake 17 to 20 min. or until centers are almost set. Cool 1 hour. Refrigerate 4 hours. Remove paper liners; invert cheesecakes onto dessert plates to serve. The history of Maple Syrup http://www.wildblueberries.net/maplehistory.html
Champagne-Pomegranate Cocktail INGREDIENT 1 cup pomegranate juice 1 750-ml. bottle champagne or sparkling wine Pomegranate seeds, optional Divide pomegranate juice among 8 champagne flutes. Top off each glass with champagne. Garnish with a few pomegranate seeds, if desired.