Host a Reveillon this Christmas Season
One evening we decided to host a traditional French Canadian Reveillon for our British friends. Traditionally celebrated in Europe On Christmas Eve, the tradition continued in French speaking Canada with a few changes, particularly in the menu. Family and friends would gather after attending midnight mass and celebrate with singing, dancing, and eating. The common roast turkey was replaced with pork dishes, especially pigs foot stew. Of course maple syrup is one of the main ingredients!
OUR MENU - local cheeses and homemade French bread, hubbard squash soup, tourtiere ( a meat pie), fennel and cabbage slaw, pickled beets, raspberry maple tarts, and maple syrup chomeur ( a maple syrup pudding cake)
1 lb ground pork (or a mix of prk, beef, and veal)
1 small onion, finely chopped
1 small potato, grated
1 garlic clove, crushed
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp clove
1/8 tsp nutmeg
1/2 cup water
pastry for a double pie crust
Combine all ingredients, bring to a boil, and cook for 20 minutes. Cool and pour into crust. Bake at 400 F for about 45 minutes.
MAPLE SYRUP CHOMEUR RECIPE
1 ¼ cups (310 ml) 35% cream
1 cup (250 ml) maple syrup
1/4 cup (55 g) brown sugar
¾ cup (115 g) unbleached all-purpose flour
1 tsp baking powder
1/8 tsp salt
6 tbsp (85 g) sugar
1/4 cup (60 ml) canola oil
1/2 tsp (2.5 ml) vanilla
6 tbsp (90 ml)
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a small pot, bring all of the ingredients to a boil while whisking. Simmer over medium heat for 5 minutes. Remove from the heat.
In a bowl, combine the flour, baking powder and salt.
In another bowl, whisk together the sugar, oil, vanilla and egg with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk. Spread the batter out in an 8-inch (20 cm) square pan. Delicately pour the sauce over the cake.
Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack.