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Travel & Tourism . Tourist Guide to the Country

Canada Cuisine and Food

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 salt pork.

Flapper Pie
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 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

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 sauce.

Canadian Bacon, Potato, and Swiss-Chard Gratin

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.


Acknowledgements: ASIATRAVELMART.COM

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