The recipes

Barley Salad with Pork and Fruit

Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus
      Thierry Daraize, Québec,

Grilled Salmon Tournedos with Fennel, Corn and Blueberry Salsa

Grilled Savoura Tomato Slices with Parmesan Rounds and Citrus Vinaigrette
      Thierry Daraize, Québec,

Grilled Tuna on Tropical Salsa

Grilled Vegetable Antipasto with Marinated Provolone

Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro
      Thierry Daraize, Québec,

Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the Cob

Lamb and Vacherin Cheese Burger

Strawberry Coulis with Basil
      Alain Labrie, Québec,

Strawberry Coulis with Basil
      Alain Labrie, Québec,

French Toast

French Toast with Mixed Berries

Light French Toast with Caramelized Apples
      Sébastien Centner, Eatertainment Special Events, Toronto,

Flavored Butter and Smoked Trout Spread
      Thierry Daraize, Québec,

Lavender butter

Paprika, Chive and Caper Butter
      Thierry Daraize, Québec,

Roquefort and Sundried Tomato Butter
      Thierry Daraize, Québec,

Carolans Caramel Streusel Coffee Cake

19th Century Cream Fudge - Sucre à la Creme

Maple Macaroons
      Jérôme Ferrer, Retaurant Europea, Canada

St. Catherine's Day Taffy - La Tire Ste-Catherine

Cretons (Quebec Potted Pork)

Cretons - Reduced-fat version

Cretons for Candlemas

Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad
      Alain Labrie, Québec,

Beet Chutney

Cooked Pear Chutney

Fresh Pear Chutney

Pear and Almond Compote with Port

Spa Plate with Fresh Orange and Pineapple Chutney

Sweet and Sour Fruit and Vegetable Jam

Savoura Tomato and Frothy Goat's Milk Cocktail
      Thierry Daraize, Québec,

Chilled Purée of English Pea Soup with Crème Fraîche and Caviar
      Robert Feenie, Vancouver, Canada,

Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
      Anne Desjardins, L'Eau à la Bouche, Canada

Vichyssoise with Apple

Salt Herbs

Blueberry "Cipâte" - Layered Blueberry Pie from Quebec

Hot-Cold Apples and Blueberries with Maple

Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
      Alain Labrie, Québec,

Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and Blueberries

Chocolate Temptations with a Hint of Lavender

Dufflet Rosenberg's Chocolate Shortbread Cookies

Green Tea Biscotti with Dried Cranberries and Almonds

Butternut Squash Shooter with Poached Shrimp

Cream of Lobster "Cappuccino"
      Jérôme Ferrer, Retaurant Europea, Canada

Cream of Mussels with Saffron
      Patrick Mathey, La Marée Haute, Îles de la Madeleine,

Roasted Tomato Bisque with Yogurt, Basil and Olive Oil

Crème brûlée with citrus, cinnamon and star anise
      Jérôme Ferrer, Retaurant Europea, Canada

Maple Crème Brûlée
      Daniel Vézina, le Laurie Raphaël, Québec,

Verbena-Flavored Crème Caramel
      Alain Labrie, Québec,

Apple Fritters

Blueberry Fritters

Abenaki Beans - 18th century recipe

Bois-Francs Pork and Beans

Old-Fashioned Pork and Beans

Pork and Beans

Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear Chutney

Pumpkin gnocchi with baby bok choy and a mushroom consommé
      Robert Feenie, Vancouver, Canada,

Smoked Goose Crêpes with Cheese

Cod with a Terrine of Grilled Potatoes
      Alain Labrie, Québec,

Étouffé of Halibut with Leek Whites and Sage Jus

Fish Cakes

Flaked Cod Lyonnais
      Patrick Mathey, La Marée Haute, Îles de la Madeleine,

Fresh Salmon and Scallops with White Vermouth

Grilled Salmon and Bartlett Pear Salad with Nuts

Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables

Herb-Crusted Pacific Halibut with Chive Mashed Potatoes

Laurentian Trout Layered with Fruit and Vegetable Tartar
      Thierry Daraize, Québec,

Marinated Trout on Cucumber
      Anne Desjardins, L'Eau à la Bouche, Canada

Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes
      David Hawksworth, West Restaurant, Vancouver,

Pike Perch with Sesame Seeds and Shellfish Sauce
      Thierry Daraize, Québec,

Raftsman's Trout Fillet
      Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse,

Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
      Jean-Pierre Challet, The Fifth Grill, Canada

Salmon Puffs with Real Beurre Blanc

Smoked Salmon with Avocado and Shrimp Tian

Steamed Trout Fillet with Carrot Juice and Crispy Skin
      Anne Desjardins, L'Eau à la Bouche, Canada

Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
      Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin with a Herb Emulsion
      Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
      Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
      Anne Desjardins, L'Eau à la Bouche, Canada

Trout Medallions with Chive Butter

Freshwater Salmon and Corn Salad with Anise

Polynesian Mackerel Salad
      Patrick Mathey, La Marée Haute, Îles de la Madeleine,

Sturgeon Cheek Salad with Truffle Butter and Fennel

Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries

Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
      Anne Desjardins, L'Eau à la Bouche, Canada

Rack of Caribou with Cranberry Sauce and Maple

Mandarin Ice Cream with a Dilled Fruit Salpicon
      Alain Labrie, Québec,

Dill Sauce for Fish
      Alain Labrie, Québec,

Broad Bean Soup from Lac St. Jean

Clam Chowder

Cream of Carrot Soup with Goat Cheese

Old-Fashioned Pea Soup

Pea Soup

Smoked Haddock Soup with Pears and Curry, Garnished with Scallops

Yogurt "Ice Cream"
      Alain Labrie, Québec,

Red Pepper Mayonnaise

Bouillabaisse

Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
      Jean-Pierre Challet, The Fifth Grill, Canada

Cipaille from Lac St. Jean (layered meat pie)

Ham Braised with Beer (Maple Schoune)

Ham with Bois-Francs Maple Syrup

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
      Éric Gonzalez,

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

Maple Ham
      Pierre Faucher, Sucrerie de la Montagne, Canada

Oreilles de crisse - Old-fashioned Quebec Pork Crisps
      Pierre Faucher, Sucrerie de la Montagne, Canada

Pork and Onion Turnovers - Pâtés croches
      Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse,

Quebec Meatball Stew

Rabbit with Dates and Apricots Gratinéed with Ancêtre Emmental

Roast Pork with Yellow Potatoes

Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer

Salt Beef Stew (Chiard)

Suckling Pig in Various Forms

Tourtière - Quebec Meat Pie

Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce

Maple-Glazed Sweetbreads, Fennel with Turmeric and Cherry Tomatoes
      Jean Soulard, Fairmont Le Château Frontenac, Québec,

The Farmer's Wife Souffléed Omelette
      Pierre Faucher, Sucrerie de la Montagne, Canada

Pancakes with Maple Syrup

Sugar Shack Maple Pancakes

Linguine with Snails and Tomato Juice and Basil
      Dominique Truchon - l'Auberge des Peupliers,

Maple Yule Log
      Pierre Faucher, Sucrerie de la Montagne, Canada

Apple and Maple Caramel Tarts

Apple-Berry Tart

Banana Tart Flambéed with Aged Rum and Soursop Sorbet
      Jean-Pierre Challet, The Fifth Grill, Canada

Custard Pie - Quebec

Lemon Tarts with Raspberries and Mint

Maple Sugar Cream Pie

Maple Tartlets

Old-Fashioned Maple Syrup Pie

Chicken with Sultanas and Melon Balls
      Thierry Daraize, Québec,

Christmas Turkey Stuffed with Cognac, Apples and Raisins

Duck Tourtière from the Outaouais region

Maple-Glazed Chicken
      Pierre Faucher, Sucrerie de la Montagne, Canada

Maple-Lacquered Duck Legs with Mint Salad

Pheasant Breast with Maple, Pearl Onions and Red Grapes

Traditional Stuffed Turkey - Quebec

Bread Pudding

Little Nation Pudding - 19th century recipe

Confit Duck and Asparagus Salad with Raspberry Vinaigrette

Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette
      François Blais, Panache, Canada

Lobster Club on Brioche Toast with Vanilla Bean Aioli

Escargot, Brie and Basil Bundles with Port Reduction

Lobster and Oka “Beggar’s Purses” with Ostrich

Lobster Tail or Langoustine Strudel with Lemon Balm Butter
      Alain Labrie, Québec,

Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
      Anne Desjardins, L'Eau à la Bouche, Canada

Poached Lobster with Ginger and Tarragon Scented Duck Jus
      Alain Labrie, Québec,

Scallop Carpaccio with Green Tea and Lemon Grass
      Jean-Pierre Challet, The Fifth Grill, Canada

Scallop Pot Pie (Pot en Pot)

Scallop Seviche with Two Peppers and Fresh Mango
      Thierry Daraize, Québec,

Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden Vinaigrette
      Thierry Daraize, Québec,

Seafood and New Vegetables in Broth

Seafood Duo on Potato "Paillasson"

Seafood Pot Pie (Pot-en-Pot)

Shrimp, Pear and Snow Pea Sauté

Snails with Apples and Mont St-Hilaire Cider

Tante Yvonne's Seafood Pot Pie (Pot-en-Pot)

Whelks with Pernod Sauce

Lobster Salad with Celeriac

Warm Scallop and Shrimp Salad on Angel Hair with Roasted Tomato Broth

Basil Sorbet served with a Basil Tuile and Berry Coulis
      Alain Labrie, Québec,

Blueberry Sorbet with Lemon and Tarragon Jus
      Robert Feenie, Vancouver, Canada,

Butterscotch sauce

Smoked Salmon Lollipops

Carolans Decadent Chocolate Mousse

Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce

Chocolate Marquise - Quebec

Chocolate Tartlets
      Thierry Daraize, Québec,

Basic Technique for Gnocchi
      Robert Feenie, Vancouver, Canada,

Cabbage Chips

Cucumber Spaghetti
      Anne Desjardins, L'Eau à la Bouche, Canada

Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion

Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauce

Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles

Vegetables Cooked over the Coals - 18th century recipe

Balsamic vinaigrette

Maple and Raspberry Vinaigrette Bernard

Maple Vinaigrette