Dough - Saveurs d'Anticosti
Salad - Fernande Poulin
Preparation
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Mix all the ingredients for the dough and set aside.
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Heat the oil. When the oil is very hot, dip the rosette pan in the baking mix and cook in the oil until the rosette paste is a nice golden color and comes away from the pan.
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Place the rosettes on a paper towel to remove excess oil.
Rosette dough and salad
Ingredients
For the dough
2 eggs
1 teaspoon of salt
1 teaspoon of sugar
1 cup milk
1 cup flour
For the salad
1 lettuce of your choice
4 cups of northern shrimp
1 can of green peas
2 tablespoons of mayonnaise (or to taste)
2 sprigs of green onions
Pepper to taste
Mix all the ingredients for the salad in a large bowl.
Reserve in the refrigerator.
Place about an ice cream scoop of salad on a pastry rosette.
Taste!
Dandelion honey
Ingredients
132 dandelion heads
10 cups of sugar
1 ½ cup of water
1 teaspoon alum
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Preparation
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Soak the dandelion heads overnight. The next day, discard the water and keep only the heads.
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In a cauldron, add sugar and water. Heat gently over very low heat and add the sugar, stirring to dilute.
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Add the alum and dandelion heads.
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Continue to boil over low heat and slowly bring to a boil.
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Mix counter-clockwise for a total of 75 turns.
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Remove from heat, strain the mixture and divide into jars.
Fernande Poulin
Saveurs d'Anticosti
Preparation
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Alternately, grind the liver, lard, onion and fresh parsley through a meat grinder. For a smoother texture, pass through the chopper a second time.
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Melt the butter, add the flour and mix. Add the milk and let stand for a few minutes.
Deer liver pâté
Ingredients
3 lbs of deer liver and heart
2 lbs salted lard
¼ lb butter
½ cup flour
3 eggs
1 can of condensed milk
1 large onion
2 tablespoons of salt
1 teaspoon of pepper
1 spoon of ground cloves
1 cup of fresh parsley
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Add the seasonings and mix everything together.
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Place everything in a baking dish, or in sterilized jars or cans.
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Bake at 350°F from 30 to 45 minutes depending on the dish size.
Crab balls
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Ingredients
2 tablespoons of butter
2 tablespoons of flour
½ cup of milk
½ teaspoon of cayenne pepper
4 cups of crab, drained and chopped
1 cup of parsley
3 eggs
1 stalk of shallots, finely chopped
3 cups of bread crumbs, crumbled
Denyse Marceau
Preparation
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Melt the butter over medium heat in a heavy bottomed saucepan. Gradually add the flour, stirring constantly and bringing to a boil.
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Lower the heat and simmer for about 5 minutes, stirring the sauce until smooth.
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Season with cayenne pepper and remove from heat. Stir in the crab, shallots and parsley.
Let cool to room temperature.
Whisk the eggs until frothy.
Make small balls and dip them in the egg mixture. Roll the balls in bread crumbs and fry them in the oil of your choice.
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NOTE: You can replace the crab with lobster, trout or cod.
Fernande Poulin
Cake sauce
Ingredients
¾ cup butter or margarine
1 ½ cup brown sugar
1 cup 15% cooking cream
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Sauce preparation
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Cook in a fondue pot for 10 minutes over medium heat.
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Let stand for about 5 minutes.
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Spread the sauce on the cake and enjoy!
Red seed cake
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Ingredients
For the cake
1 cup white sugar
2 cups flour
1 teaspoon of salt
1 teaspoon of vanilla
3 teaspoons of baking powder
1 egg
¼ cup softened butter
1 cup milk
2 cups of lingonberries
(if frozen, drain them)
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Preparation of the cake
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Mix the dry ingredients
(except the lingonberries) in a bowl. -
Then add the liquid ingredients.
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Incorporate the “red seeds”
(lingonberries). -
Place in an 8" x 12" rectangular dish and bake at 350°F.
White patties
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Ingredients
3 eggs
1 ½ cup margarine
2 cups brown sugar
1½ cup of milk
5 cups flour
6 teaspoons of baking powder
1 cup raisins
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Preparation
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Mix all the ingredients.
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Roll the dough out on a floured surface to ½ inch thick.
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Use a cookie cutter to make your patties and bake at 350°F for about 45 minutes.
Saveurs d'Anticosti
Chef from Gaspésie working at the Auberge Port-Menier
Barbecue sauce
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Ingredients
1 can of cream of tomato
½ cup of sugar
½ cup of oil
½ cup of vinegar
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of Worcestershire sauce
1 teaspoon of dry mustard
Preparation
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Cook all the ingredients in a pot over medium heat.
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Bring to a boil and remove from heat immediately.
Vinegar Pie
Ingredients
9-inch pie crust, of your choice
4 strips of pie dough
â…“ cup of white sugar
â…“ cup of white vinegar
4 knobs of butter
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Preperation
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Add the white sugar to the bottom of the dough.
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Dilute the sugar with the white vinegar, adding the pieces of butter.
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Then place your 4 strips of dough on the pie.
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Bake at 350°F until the pastry is golden brown.
Fernande Poulin