French Canadians are distinct from the rest of the population of North America in their traditions, religion, and language. I was born in Montreal in the province of Quebec, just like my parents, my grandparents, and all my French Canadian ancestors. I am not totally sure how they might have celebrated the Christmas holidays centuries ago but I have a feeling that comfort dishes were at the centerpiece after the Christmas midnight mass. The French Canadian food from Québec is no secret to me because the women in my family taught me how to reproduce French Canadian foods, and I assume they would be happy if I shared their famous French Canadian recipes with you. These are all home cook recipes that will be on my table for sure this Christmas season, and I hope that the tradition will be respected for a long time.
Tourtière
Depending on which region you are in, you may be served a different version of the tourtière, but this is definitely a dish for meat lovers. The basic ingredients of this French-Canadian meat pie include a mixture of ground beef and ground pork in a pie dough. Some families like to add ground veal to the meat mixture. The beauty of this recipe is that you can make a couple and freeze it. If family members are coming impromptu, you just put one in the oven, and you have food for dinner. I found that my savory pies always tasted better the next day.
Tourtière (my family recipe)
Tourtière is a French Canadian meat pie that's incredibly simple to make. They are many variations of meat pies and this my family version.
Ingredients
- Enough pie dough for 2 pies (9inch)
- 1/4 lb of bacon sliced in little cubes
- 1 little onion sliced
- 1 garlic clove
- 3 lb of ground pork
- 2 teaspoon of salt
- 2 teaspoon of celery leaves
- A pinch of nutmeg, cloves, cayenne pepper.
- 1 1/2 to 2 cups of bone broth (veggie broth is also delicious)
- (if needed, 1/2 cup of bread crumbs)
Instructions
In a big pot brown the bacon with the onion pieces. Cook until the onions is transparent.
Add all the other ingredients.
Simmer for 40 minutes. Stirring occasionally.
If you want a thicker texture, just add the bread crumbs.
Let the mixture cool down and refrigirate the whole pot for 1 hour.
Line the pies plate with sheets of dough.
Add the meat mixture.
With a small cookie cutter make a hole in the centre of the second sheet of dough to allow steam to escape while cooking. Cover the filling with a sheet of dough and form a double edge. If desired, cover and freeze at this stage or brush with egg wash.
Cook 15 minutes 425F
Continue cooking 30 min at 350F
Notes
The frozen pie are delicious and flaky when you put them in the oven for 25 min at 400 and 40 min at 350F
Creton
Creton is a French Canadian cuisine specialty; this type of “Meat pâtés” is really delicious! You can spread it on toast or French bread, along with mustard. We eat it at breakfast on our toast with eggs and bacon. Yes, we are meat lovers!
Creton (my family recipe)
Creton is a sort of pork pâté served most commonly as a spread for toast at breakfast.
Ingredients
- 1 large onion, finely chopped
- 1/4 cup butter
- 1 lb ground pork
- 2 cups dry breadcrumbs
- 1 cup milk
- 1/2 cup chicken broth
- 1 teaspoon minced garlic
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Salt and pepper
Instructions
- In a saucepan, cook the onion with the butter. Add the pork, breadcrumbs, milk, chicken broth, and spices, making sure to blend well. Season with salt and pepper if needed.
- Cover and simmer over low heat for one hour, stirring occasionally. Cook, uncovered, for 30 minutes or until the liquid has evaporated.
- Let cool. Cover and refrigerate for about eight hours or overnight.
- Bon Appétit!
Ragoût de boulettes
Perfect food for your family affair. It is a meatball stew that is common in our French Canadian cuisine, but it is also almost always cooked during the holidays. The secret is adding cinnamon, cloves, and ginger to this stew so it has this unique and tasty Christmas flavor. I love these meatballs with the salt pork (and they are such a great recipe for making double batches and freezing the extras)! You never know when a family member will come and knock at your door. Be ready!
Here is the version of Ricardo Larrivée, with French Canadian recipes that taste just like home.
Meatball and Pigs’ Feet Stew
Sucre à la crème
The literal translation of sucre à la crème is “sugar with cream,” which is just about all there is to it. My grand-Maman use to make the best sucre à la crème. I never got her recipe, but I found one of a famous local nun called Sister Angèle, and the brown sugar mixture looks and tastes the same. I know another version with maple syrup.
Here is the version of sister Angèle on the recipe website of Ricardo.
Sister Angèle’s Sugar Fudge
Tire d’érable
Maple taffy is a statement during the spring at the cabane à sucre, the sugar shack. But why not do this super easy maple syrup recipe at home this time of year? The sweet treat, honey golden brown liquid is just so delightful.
Here is the version of Ricardo Larrivée, one of my favorite French Canadian chefs.
Maple Taffy on Snow
Bûche de Noël
A traditional dessert at our table, in my opinion the best part of the meal. The bûche de Noël or Yule log, a festive holiday dessert, is made of chocolate sponge cake rolled around a lightly sweetened filling of cream.
Here is a fresh version of Marie-Lou from 3 times a day, a French Canadian chef that I also love.
CRANBERRY & WHITE CHOCOLATE LOG
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