As a nod to Festival du Voyageur, Randy Reynolds of Beaujena’s Bistro featured this Maple Cream Pie on the menu last February. Now he’s sharing it with Savour Winnipeg’s readers. “As I recall, Marion Warhaft (for what its worth) described it as ‘sublime,’” says Reynolds. Ingredients: Pastry shell: 1 cup flour, pinch of salt 1Tbs […]
Bottled in Montreal, Caribou is an authentic Quebec fortified wine said to be of Aboriginal origin. Legend has it, the drink was a mix of Carrbou blood and bush whisky. To make it more palatable, red wine substituted the blood and brandy and maple syrup later entered the equation. Caribou is now traditional served during […]
Each Tuesday, Savour Winnipeg features a new brew that’s either seasonal or the latest libation to hit the shelves. This week, we’re loving Unibroue’s Blance de Chambly. The first refermented white beer brewed according to Belgian tradition in North America Blanche de Chambly presents pale golden in the glass. Slightly cloudy, it maintains a creamy […]
Bon Appétit magazine had an awesome spread on Martin Picard of Montreal’s Au Pied de Cochon including this recipe for the classic French-Canadian meat pie Tourtiere. Ingredients Crust 3 1/3 cups all-purpose flour 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes 1 teaspoon kosher salt Filling 1 1/2 cups low-salt chicken broth […]
