I started by thinking about all the incredible foods available in this massive metropolis. The list seems endless. Korean kimchi, Japanese sushi, Ethiopian doro wot, Egyptian baklava, Indian curries & saag paneer, Irish stew, Palestinian maqluba, Portuguese chicken, New Zealand lamb, Ukrainian cabbage rolls, British fish & chips, South American empanadas, Polish perogies, Turkish coffee, Jewish deli, Russian goulash & stroganoff, Italian pizza & pasta, Greek moussaka, Lebanese falafel and shewerma, Australian lamingtons & pavlovas, Chinese dumplings, Mexican burritos, Vietnamese pho, South African bobotie, Southern American-style barbeque, Spanish Paella, Caribbean Jerk, Iranian kebab, Native Canadian birch syrup products & pemmican, Cuban picadillo a la habanera, German wurst & schinken, Moroccan harira, Scottish shortbread, French pastries, Thai pad thai and I’m certain there are loads more! Toronto (and much of the rest of Canada) is a cultural gold mine and it shows most prominently in our restaurants, bakeries, butchers, markets, corner-stores and supermarkets.
When I posed the question of what Canada might taste like to my parents and siblings, I received a diverse selection of responses. My older sister texted “poutine” to me over and over again until I finally agreed to make it for her soon, if only to get her to leave me alone.
When I went to see her, my mom hauled out a myriad of Southern Ontario cookbooks and tossed out suggestions such as Nanaimo Bars, Shoo-Fly Pie, Southern Ontario Buttermilk Biscuits and Butter Tarts.
My brother yelled out “street meat and beer” -- which while it is most definitely Canadian, just didn’t do anything for me.
My dad toted out a huge Time-Life Canadian cookbook, in which the photos were truly gorgeous, but the food just didn’t tickle my fancy. Everything was leaving me wanting more and nothing was what I thought my Canada tasted like.
When I sat down this past weekend, surrounded by Canadian cookbooks, I read about a thousand recipes, each one reflecting Canada in some way, shape or form. At one point I had about thirty recipes jotted down that I was determined I was going to make. Appetizers, main courses, side dishes, desserts, snacks! I even had a few wine/beer pairings in my head that I could do with these dishes. Then reality struck and I realized that even I couldn’t pull off thirty regional dishes (some calling for ingredients I wasn’t certain were in season at this point) in less than five days.
It was at this point I threw my papers in the air and all but gave up on Canada Day entirely. I went for a walk in the warm afternoon sun and tried to think of other things. Happy things. I remembered class trips to apple-picking farms; bringing home bushels of apples for my parents at the end of the day. At the farm they'd serve us apple cider, apple cobbler and apple fritters, made fresh in front of our hungry little eyes. The fritters were my favourite - served still warm from the oil, sprinkled with cinnamon sugar...and oh, so delicious. So I made some for myself. And that is what Canada tastes like to me this year. Maybe next year it’ll taste like something completely different…What does Canada taste like to you??
Very Canadian Apple Fritters
Because these aren't as heavy and doughy as doughnuts, these fritters are really delicious. They go great with ice cream on a warm summer afternoon, or just as they are, with a cup of coffee for a rather sinful breakfast.
Ingredients:
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
1 teaspoon salt
2 eggs
1 cup milk
2 quarts oil for deep frying
4 large apples, peeled and cored
½ cup granulated sugar
3 tablespoons cinnamon
½ cup confectioners' sugar (if desired)
Directions:
1. In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
2. Heat oil to 375 degrees F (190 degrees C)* in a deep fryer or heavy bottomed deep pot or skillet.
3. Slice apples into ½ inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels.
4. Mix granulated sugar with cinnamon in bowl. Dip fritters in this mixture and serve (or dust with confectioners' sugar instead if preferred).
* Remember to keep the oil at 300 - 325 F when frying these fritters, you don't want to burn the outside and you don't want them soaked in oil (which will happen if you cook them at too low heat).
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