Bannock, a simple type of scone was cooked in pioneer days
over open fires. Variations in flours and the additional of
dried or fresh fruit make this bread the simple choice of
Canadian campers even today.
Butter Tart Pie
This version of butter tarts (a Canadian speciality) is easier
to prepare than the traditional individual tarts. It is very
rich and best served in small pieces.
Baked Peameal Bacon
Peameal bacon is a unique Canadian meat, pickled but unsmoked
loin of pork rolled in cornmeal. Usually it is sliced and
fried for breakfast but it excellent baked whole. The cornmeal
makes a crisp exterior and the meat, although quite lean,
is particularly juicy, because of the pickling process. For
baking it is important to select a piece from the centre cut,
with a wide band of lean visible on both ends.
Fish and Brewis
Fish and brewis is one of the oldest traditional dish of Newfoundland.
The fish is salted cod and the brewis is made from hardtack
or hardbread, which is avilable everywhere in Newfoundland
and in specialized grocery stores across Canada. The dish
is always sprinkled with scrunchions, crisp fried bits of
Westerners named this pie Flapper Pie. Banana, cream and coconut
cream were among the favorites of this pie.
Bow Ties with Sweet Potatoes and Canadian Bacon
Bow-tie pasta with slices of sweet potato, diced Canadian
bacon, and tomato puree forms a harmonious dish of varied
flavors, shapes, and colors. To match the sweetness of both
the potato and the Canadian bacon, try a kabinett riesling
from Germany's Mosel-Saar-Ruwer region, as a wine recommendation.
Canadian Bacon and Mozzarella Penne
Hot red-pepper flakes offer a pleasant contrast to mild mozzarella
and salty Canadian bacon. To turn this into a satisfying vegetarian
pasta, just leave out the bacon. A crisp red wine based on
the barbera grape will be heavenly with this spicy, tomatoey
Canadian Bacon, Potato, and Swiss-Chard Gratin
Grated Gruyθre cheese melts among ribbons of leafy Swiss chard
and slices of Canadian bacon and potato. The dish is baked
until the cheese on top is a crusty golden brown. Merlot would
be a marvelous choice to accompany this hearty dish. The wine
has a fair amount of tannin, but that's easily handled by
the bacon and cheese, which will accentuate the merlot's flavor.