Lab 7: Student Choice ~ Canada!

Recipe Name: ​Canadian Caesar Mocktail (Tomato Juice will be used instead of Clamato Juice
due to allergy) ​(Beverage)

Yield: ​18 Servings Date:

Portion Size: ​8 oz (1 Cup) Station Number: 1

Station Members: Erikah

and Oliva

Ingredients Amount Unit

Tomato Juice 144 Fluid Ounce

Tabasco Sauce 1⅛ Teaspoon

Worcestershire Sauce 1⅛ Teaspoon

Black Pepper ½ Teaspoon

Ice Enough to fill cup

For The Garnish:

Lime 2 Units

Celery Salt 18 Teaspoons

Celery Stalk ( Small to 18 Units

Medium Sized)
Procedures:
1. ​Wedge the lime. Cut a small slit in a lime wedge and run it around the edge of a tall
glass.
2. Pour celery salt in a small dish. Insert the rim of the glass in the celery salt and twist it.
This will give the rim a nice coating of celery salt. This is an important step, so don’t
omit it.
3. Fill Glass halfway with ice.
4. In a large bowl add tomato juice
5. Add Tabasco sauce and Worcestershire sauce to bowl.
6. Stir Carefully
7. Pour 1 cup of mixture into prepared glass
 8. Sprinkle a dash of ground black pepper on top.
9. Garnish with a celery stalk in the glass.

Lab 7: Student Choice ~ Canada!

Recipe Name: ​Traditional Butter Tart ​(Celebration)

Yield: ​24 Servings Date:

Portion Size: ​1 Tart Station Number: 2

Station Members: Ciara

and Sarah

Ingredients Amount Unit

For the Pastry:

All purpose Flour 4 1/2 Cups

Brown sugar 2 Tablespoons

Salt 1 Teaspoon

Shortening, Very cold and cut 1 Cup

into cubes

Butter 1 Cup

Ice Water, Very cold and cut 12 Tablespoons

into cubes

For the Filling:

Brown sugar, lightly packed 1/2 Cup

Corn Syrup 1 Cup

Butter, Melted 1/2 Cup

Egg 2

Vanilla Extract 2 Teaspoon

Salt 1/2 Teaspoon

Raisins 2 Cup
Procedures
Pastry Procedures:
1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor
until the shortening or butter is reduced to pea sized pieces.
2. Sprinkle the water over the surface and toss with a fork until the water is just
incorporated into the dough. Do not overwork the dough; handle it only enough so that
the dough stays together.
3. Form the dough into two rounds about an inch thick.
4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
5. Roll out on a lightly​ floured surface. Cut into rounds with a 4 inch cutter. Fit into muffin
cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into
a hot oven will always be flakier.

Filling Procedures:

1. Combine all filling ingredients except raisins.

2. Mix well.
3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
4. Fill 2/3 full with syrup mixture.
5. Bake on the bottom shelf of the oven at 425 degrees F for 12 to 15 minutes.
6. Cool completely on a wire rack and remove tarts from the pans.
 Lab 7: Student Choice ~ Canada!
Recipe Name: ​French Canadian Pea Soup ​(Vegan)

Yield: ​20 Servings Date:

Portion Size​: 1 ½ Cup Station Number: 3

Station Members: Edhan

and Steven

Ingredients Amount Unit

Olive Oil 10 Tablespoon

Onion, chopped 2½ Cup

Celery 2 1/2 Cup

Clove Garlic, Crushed 5

Dried Yellow Split Peas 5 Cup

Bay Leaf 5

Water 20 Cups

Salt 1 Teaspoons

Pepper 1 Teaspoons

Carrot, diced 2 1/2 Cup

Procedures:
1. In a medium soup pot, sauté onion, celery, and garlic in hot oil over medium-high heat
for 3 to 4 minutes.
2. Add remaining ingredients (except carrots) and simmer, covered, for 35 minutes.
3. Add carrots and simmer, covered, an additional 10 minutes.
4. Serve Hot
 Lab 7: Student Choice ~ Canada!
Recipe Name: ​Dairy-Free Gluten Free Pork Cretons ​(Gluten Free)

Yield: ​18 Servings Date:

Portion Size​: 1 Ramekin Station Number: 4

Station Members: Kass,

Kirsten and Sherry

Ingredients Amount Unit

Ground Pork 4½ Pounds

Olive Oil 4½ Tablespoons

Onion, finely chopped 4½

Garlic 9 Cloves

Unsweetened Dairy-Free 9 Cup

Milk

Salt 4.5 Tablespoon

Bay Leaf 4.5

Ground Pepper To Taste

Procedure:
1. In a saucepan, sweat the onion and garlic in the olive oil until it is fragrant.
2. Add the pork and dairy-free milk to the saucepan, making sure to blend well. Season
with salt and pepper and add bay leaf.
3. Cover the pot, cook over very low heat for about one hour. Make sure you stir once in
a while to avoid the cretons from sticking to the bottom of the pan.
4. Cook, uncovered, for 30 minutes or until the liquid has almost completely evaporated
and becomes translucent.
5. Remove from the heat and divide the mixture between four ramekins.
 6. Refrigerate for at least 2 hours and serve with gluten-free bread, rice cakes or
crackers. (Use Blast Chiller)

Lab 7: Student Choice ~ Canada!

Recipe Name: ​Poutine (​Staple)

Yield: ​20 Servings Date:

Portion Size: Station Number: 5

Station Members: Johanna

and Angelina

Ingredients Amount Unit

Vegetable oil, for frying 5 Quarts

Can beef Gravy 5 10 ¼ Ounce sized can

Potatoes, Medium, Cut into 25

Fries

Cheese Curds 10 Cups

Procedures:
1. Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
2. Warm gravy in saucepan
3. Place the fries into the hot oil, and cook until light brown, about 5 minutes.
4. Remove to a paper towel lined plate to drain.
5. Place the fries on a serving platter, and sprinkle the cheese over them.
6. Ladle gravy over the fries and cheese, and serve immediately.
 Lab 7: Student Choice ~ Canada!
Recipe Name: ​Bannock ~ ​Original/Unhealthy

Yield: 20 Date:

Portion Size: ½ Piece Station Number: 6

Station Members: Halleigh

and Ben

Ingredients Amount Unit

All purpose Flour 8 Cup

Baking Powder 8 Teaspoon

Salt 2 Teaspoon

Vegetable Oil 4 Tablespoon

Water 3 Cup

Vegetable oil, for frying 8 Quarts

Procedures (Original/Unhealthy):

1. In a large bowl whisk together the flour, salt and baking powder.
2. Then add the olive oil and whisk together with a fork
3. gradually add water and stir until the dough almost holds together.
4. Move to a lightly floured flat surface and gently knead about 10 times just until the dough
comes together (the dough will be sticky, do not over knead).
5. Split dough, leaving half on the side for the second variation and continuing this variation
with the other half.
6. Divide into 10 balls and flatten with the palm of your hand.
7. Fry in hot oil on medium heat (enough to cover the bottom of a medium frying pan), until
golden brown on both sides (and cooked on the inside).
8. Drain on a paper towel lined plate and eat warm or at room temperature.
9. Cut in half and Enjoy!
Procedures (Healthy):

10. Use the second half of the dough for the next steps!
11. Divide into 10 balls and flatten with the palm of your hand.
12. Place balls on a greased or lined baking sheet.
13. Place in preheated oven at 350 degrees Fahrenheit for 25-30 minutes.
14. Cut in half and enjoy!

Lab 7: Student Choice ~ Canada!

Recipe Name: ​Canadian Bacon Roast ​(Commercial Equipment)

Yield: 18 Date:

Portion Size: ½ Piece Station Number: 7

 Station Members: Misha
and Sophia

Ingredients Amount Unit

Cured pork loin rolled in 5¼ Pounds

peameal

Maple Syrup ¾ Cup

Dijon Style Mustard 6 Tablespoon

Fresh Rosemary, chopped 6 Teaspoon

Ground Black Pepper 3 Teaspoon

Procedure:
1. Preheat the oven to 350F/180°C.
2. Cut slits across the top of the roast about a 1/2 inch deep
3. Place the pork roast on a pan lined with parchment page.
4. Combine maple syrup, Dijon mustard, chopped rosemary and pepper. Brush half of the
basting mixture over the roast. I like to use the French’s Dijon that has chardonnay wine
in it for a nicer flavour.
5. Bake in the centre of the oven for 25 – 30 minutes and baste again with the remaining
mixture.
6. Bake for an additional 30 minutes, or until a thermometer registers 130F/55°C.
7. Let rest for 5 minutes before slicing.
8. Slice thinly into 18 pieces and enjoy it for breakfast, lunch or dinner.