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Flavors of Quebec
Flavors of Quebec
 
Barbecue
Barley Salad with Pork and Fruit
Beer can chicken
Blue-Cheese Stuffed Rabbit Legs en Papillote
Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus
Thierry Daraize, Québec
Grilled Tomato Slices with Parmesan crisps and Citrus Vinaigrette
Thierry Daraize, Québec
Grilled Vegetable Antipasto with Marinated Provolone
Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro
Thierry Daraize, Québec
Lamb and Vacherin Cheese Burger
Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Bases, coulis and stocks
Strawberry Coulis with Basil
Alain Labrie, La table du chef, Sherbrooke, Québec
Breakfast
French Toast
French toast with berries and reinvented cottage cheese
Maple granola
Butter
Flavored Butter and Smoked Trout Spread
Thierry Daraize, Québec
Garlic flower salted butter
Lavender butter
Paprika, Chive and Caper Butter
Thierry Daraize, Québec
Cakes
Apple Pudding
Bundt Cake with Coureur des Bois Maple Cream
Maple Alaska Log Cake
Maple Yule Log
Candies and sweet temptations
19th Century Cream Fudge - Sucre à la Creme
Cabot Trail Fudge
Francinette's Fudge (Sucre à la crème)
Homemade Maple Gummies
Homemade Maple Taffy
Potato candies
St. Catherine's Day Taffy - La Tire Ste-Catherine
Charcuterie (prepared meat products)
Cretons - Reduced-fat version
Cretons for Candlemas
Cheese
Brie en croute with caramelized pear and beer
Chunteys, compotes, ketchups, jams and jellies
Beet Chutney
Cooked Pear Chutney
Fresh Pear Chutney
Maple jelly
Sweet and Sour Fruit and Vegetable Jam
Cocktails
Bloody Caesar Quartz
Fleur de mai
L'Artiste - Vodka Quartz, vermouth and grapefuit cocktail
L'Érablière (Sugar Shack)
Maple Martini
Pumpkin Punch with Chic Choc Spiced Rum
Ramos gin fizz
Cold drinks
Savoura Tomato and Frothy Goat's Milk Cocktail
Thierry Daraize, Québec
Cold soups
Vichyssoise with Apple
Condiments
Salt Herbs
Cooked fruit-based desserts
Hot-Cold Apples and Blueberries with Maple
Cookies, brownies and petits fours
Blueberry macarons
Couscous
Couscous with vegetables and wild blueberries
Cream soups
Cream of Leek Soup with Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Creams, Mousses, Custards and Flans
Crème brûlée with citrus, cinnamon and star anise
Jérôme Ferrer, restaurant Europea, Nontréal
Verbena-Flavored Crème Caramel
Alain Labrie, La table du chef, Sherbrooke, Québec
Desserts
Cabot Trail Maple Cream Cranberry Orange Yule Log
Maple bacon cheesecake
Dips and spreads
Maple Dip
Maple Ricotta Spread
Mexican-style Whipped Cottage Cheese Dip with Pita Chips
Doughnuts and fritters
Apple Fritters
Cabot Trail Donuts
Goat Cheese Fritters
Dried beans
Abenaki Beans - 18th century recipe
Bois-Francs Pork and Beans
Old-Fashioned Pork and Beans with molasses
Pork and Beans
First courses
Wild blueberry and pumpkin baskets
First courses (general)
Smoked Goose Crêpes with Cheese
Fish
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Nontréal
Cod with a Terrine of Grilled Potatoes
Alain Labrie, La table du chef, Sherbrooke, Québec
Fresh Salmon and Scallops with White Vermouth
Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables
Grilled Salmon and Bartlett Pear Salad with Nuts
Grilled Tuna with Roasted Pepper and Fennel Sauce
Laurentian Trout Layered with Fruit and Vegetable Tartar
Thierry Daraize, Québec
Pike Perch with Sesame Seeds and Shellfish Sauce
Thierry Daraize, Québec
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Salmon Puffs with Real Beurre Blanc
Smoked Salmon with Avocado and Shrimp Tian
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Medallions with Chive Butter
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Fish-based salads
Freshwater Salmon and Corn Salad with Anise
Sturgeon Cheek Salad with Truffle Butter and Fennel
Foie gras (goose liver)
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
Game
Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Hot sauces
Dill Sauce for Fish
Alain Labrie, La table du chef, Sherbrooke, Québec
Hot soups
Broad Bean Soup from Lac St. Jean
Cream of Tomato Soup
Pea Soup
Red Vegetable Soup
Rustic Bread, Tomato and Bocconcini Soup
Smoked Haddock Soup with Pears and Curry, Garnished with Scallops
Hot toddies
Maple grog
Meat
Ham with Cider and Pears
Ham with Maple Syrup, Bois-Francs style
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Osso buco of pork with caramelized onions à l’orange
Pork Loin with Pesto and Roasted Vegetables
Quebec Meatball Stew
Rabbit with Cream
Roast Pork with Yellow Potatoes
Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer
Spiced Roast Rack of Pork and Cranberry
Suckling Pig in Various Forms
Meat and furred game
Ginger and plum-glazed pork loin
Maple pork tenderloin
Meatball and pork hock stew
Pork, Apple and Maple Papillote
Pulled Pork Crown
Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce
Tourtière from Charlevoix
Veal Mignons with Parmesan and Rice Cakes
Marc Circé
Meat pie
Cipaille from Lac St. Jean (layered meat pie)
Maple Tourtière (Meat Pie)
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Tourtière - Quebec Meat Pie
Tourtière à cru de Rigaud - Meat Pie from Rigaud
Omelets
Omelet with Prosciutto and Maple-Caramelized Leeks
Pancakes, crepes and waffles
Sugar Shack Maple Pancakes
Pasta
Linguine with Snails and Tomato Juice and Basil
Dominique Truchon, l'Auberge des Peupliers, Québec, Canada
Pies and tarts
Apple Pie with Coureur des Bois Maple Whisky Caramel Sauce
Apple and Maple Caramel Tarts
Custard Pie - Quebec
Maple Tartlets
Old-Fashioned Maple Syrup Pie
Pear natas with beer-caramelized pears
Sugar Pie - Tarte au sucre
Tapioca Pie on a Soft Granola Bar Crust
Pizza
Rustic OKA pizza
Poultry and feathered game
Chicken Breasts Stuffed with Goat Cheese and Smoked Salmon
Christmas Turkey Stuffed with Cognac, Apples and Raisins
Crispy Turkey and Wild Mushroom Pie
Duck Tourtière from the Outaouais region
Grilled Chicken Breast with Wild Blueberry Sauce
Maple-Lacquered Duck Legs with Mint Salad
Mini Turkey Breasts with Ice Cider
Pheasant Breast with Maple, Pearl Onions and Red Grapes
Traditional Stuffed Turkey - Quebec
Turkey Breast with Walnuts and Two Figs
Turkey with Cranberry-Maple Stuffing
Puddings
Bread Pudding
Little Nation Pudding - 19th century recipe
Salads
Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden Vinaigrette
Thierry Daraize, Québec
Sandwiches and canapés
Candies BLT recipe with goat cheese
Pear and Prosciutto Quesadillas
Shellfish
Escargot, Brie and Basil Bundles with Port Reduction
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, La table du chef, Sherbrooke, Québec
Lobster and Oka “Beggar’s Purses” with Ostrich
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Oysters with Quartz Mignonnette Sauce
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec
Seafood and New Vegetables in Broth
Shrimp, Pear and Snow Pea Sauté
Snails with Apples and Mont St-Hilaire Cider
Whole lobster with maple-chipotle butter
Shellfish salads
Fresh Gaspésie lobster salad, farfalle pasta and combawa
Warm Green Bean, Fennel and Lobster Salad with Hollandaise
Warm Scallop and Shrimp Salad on Angel Hair with Roasted Tomato Broth
Sorbets and sherbets
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, La table du chef, Sherbrooke, Québec
Soups
Cream of Caramelized Onion Soup
Sweet breads
Cranberry Brioche
Sweet sauces
Butterscotch sauce
Maple Sauce
Tapas and small bites
Agropur Grand Cheddar with Smoky Spice
Agropur Grand Cheddar with Sweet Spice
Cambozola with Frosted Grapes
L’Extra Brie with Duxelles
L’Extra Brie with Figs
L’Extra Camembert and wild mushroom crostini
OKA L’Artisan with Salted Caramel
Totally chocolate
Chocolate Blueberry Bark with Whipped Cream
Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce
Chocolate Marquise - Quebec
Chocolate Tartlets
Thierry Daraize, Québec
Coureur des Bois Chocolate Mousse for two
Traditional breads
Olive Cake
Vegetables
Cabbage Chips
Caramelized yellow or chioggia beets with maple, dill and lemon
Chic Choc Poutine
Cucumber Spaghetti
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Mushrooms Stuffed with Escargots and Jarlsberg
Potatoes with Cheddar
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles
Vegetables Cooked over the Coals - 18th century recipe
Vinaigrettes
Maple Vinaigrette
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