what are some canadian dishes that are eaten during a winter holiday in canada?
Question by dorky_girl164: what are some canadian dishes that are eaten during a winter holiday in canada?
i need any dish that is eaten during the winter holidays in canada. it must have a significance to it, in other words, they have to eat it for a reason, not cause its good. months december – february. thanks peeps!!!!!
Best answer:
Answer by valda54
scouse,, minced beef and stewing steak. onions carrots turnips and potatoes all thrown into a big pan, a few oxo’s.. if you want the secret ingredient, let me know
Know better? Leave your own answer in the comments!
Posted in North America. 4 comments
Previous Post: Lastest Canada Winter Holidays News Next Post: Lastest All Inclusive Caribbean Holidays News
“Hi’…I love this pie and it’s called a “tourtière” which is a meat pie originating from Quebec and I live in B.C. *lol* .
It’s usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year’s Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long across Canada . This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.
Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States.. Every family has their own “original” recipe, passed down through the generations.
Like the recipe, there is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are used inland.
It’s either served hot ( after skiing ) or when it just comes out of the oven or a day later and cold….and personally I prefer it cold and a dab of HP sauce on the side with a beer . *lol*
I wished you hadn’t asked that question as now I want to raid the fridge…hope that helps ya ! *S* (Michael C…)
************************************
EDIT..Hey StephenN *S*…I would love one right now ! It’s raining and cold and miserable out and it would just hit the spot ! *lol*
Apple pie with Cheddar on the side Is popular Mince pie and tarts
Michael’s got it right. Tortiere! Mmmm.
Although you can eat them any time, these Quebec meat pies are usually more common around the Christmas holidays or in the spring maple sugar camps.
Tortieres are simply meat with spices, cooked in a pie crust. Like a chicken pot pie, only with ground beef, pork, veal or a combination of the three. Some family recipes may also call for chunks of root vegetables, such as potatoes, carrots, parsnips, or turnips.
A chicken pot pie often has a chicken gravy inside, while a tortiere is more solid like a large 9″ hamburger, and you but a brown gravy or ketchup on top after baking it.
As for why we eat it at that time of the year more often, I believe it was simply tradition. It is a hearty pie, and when you had guests over during winter months or festive occasions, you kept them well fed with warm home-cooked fare such as a tortiere. Since vegetables and fruits were not as available during that time, you would be using up the vegetables that lasted longest in your root cellar or cold storage. Which explains why many Quebecers also have beef stew more often in winter. It often contained the same ingredients as a tortiere, except the beef and vegetables are in chunks, and cooked in its own juices to produce a thick broth.
I’m from Québec and most of our traditional winter meals are made with the same ingredients that could be found on any farm 300 years ago.These recipes went down from generations to generations and some of us pretty much kept the tradition alive even if many fresh ingredients are now available to us all year round. On each farm you’d have beef, pork and chicken. As for the vegetable only the ones able to spent months stored in cellars would be grown: Potatoes, carrots, turnips, onions. Other fruits and vegetables were eaten fresh only during the summer season. Flour and fat were also something that could be stored all year long so you see it used in almost all of our recipes.
For these reasons we have meals like:
Tourtière: (beef, pork, chicken, potatoes, flour & fat)
Meat pie: (beef, pork, flour & fat)
Stew: (beef, potatoes, carrots, turnips)
Chicken pie: (chicken, potatoes, carrots, flour & fat)
Donut: (flour & fat)
Cake: (flour & fat)
Our harsh environment has determined what would become our traditional meals of today.