NANAIMO BARS: CANADIAN THANKSGIVING

Canadian Thanksgiving, held on the second Monday in October, will be celebrated this Monday. It commemorates the first Thanksgiving in North America that was held by Sir Martin Frobisher and his crew in the Eastern Arctic in 1578. They ate a meal of salted beef, biscuits, and mushy peas to celebrate and give thanks for their safe arrival in what is now Nunavut.

I've posted various pumpkin/chocolate pies and puddings for Canadian Thanksgiving in the past. Some of the foods are very similar to the U.S. Thanksgiving. But for today's Canadian Thanksgiving, I have a great recipe for Nanaimo Bars, one of my favorite no bake chocolate treats from British Columbia. You will absolutely love these!

The late Bill Critchfield, a member of my mystery book group, used to make these on special occasions. Unfortunately his safely guarded recipe passed on with him. Since then, I've tried to create his version of Nanaimo Bars (there are so many variations). This has involved trying different recipes and really exploring the whole Canadian Nanaimo history.  Months of Edible Celebrations had a special post devoted to Nanaimo Bars in conjunction with Pecans several years ago. Interesting that the recipe for Nanaimo Bars in The Pecan Cookbook calls for baking. I don't think Bill used pecans, and I'm sure he didn't bake.

Interestingly, The New York Times had a great article on the History, Culture, and Craving for the Nanaimo Bar! Here's a link. 

The City of Nanaimo website says: "According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry not "Daphne's Delights" or "Mary's Munchies", but "Nanaimo Bars." The entry won a prize, thereby promoting the town as much as her cooking. Some American tourists claim sovereignty over the dessert, referred to as "New York Slice" which is sold in many other places in the world. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs."

Here's a recipe for Namaimo Bars from the Official City of Nanaimo Website:
  
Nanaimo Bars

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 Tbsp cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp and 2 Tsp cream
2 Tbsp vanilla custard powder  (I use Bird's)
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

The really nice thing about this 'refrigerator bar' is that you can adapt it in so many ways by adding different ingredients or substituting different nuts. Very fun! and always good!

Links to other Nanaimo Bar Recipes:

Cookie Madness 
My Baking Addiction (Valentine's Day Nanaimo Bars)
Barbara Bakes
Life's Ambrosia
Playing House (Peanut Butter Nanaimo Bars)
New York Times

CHOCOLATE MAPLE CASHEW PIE: Canada Day!

Today is Canada Day, so as a toast to my friends to the North, here's a recipe for Chocolate Maple Pie. 

Canada Day is the anniversary of Canada's confederation. Canadians commemorate the day with parades, fireworks, cookouts, and concerts. Formerly known as "Dominion Day," Canada Day marks the anniversary of the Constitution Act of 1867, joining Nova Scotia, New Brunswick, and the Canada province (now Ontario and Quebec) into a single country. The Constitution Act granted Canada a substantial amount of independence from England, although complete independence was not given until 1982. 

The first official celebration was held in 1917 to honor Canada's 50th birthday. It was not until 1946 that Phileas Cote, a member of the Quebec House of Commons, sent a private member's bill to rename Dominion Day as Canada Day. The Senate responded by recommending the holiday be named the "National Holiday of Canada." Since no one could agree on the name, the bill was defeated. The government first recognized Canada Day in 1958 by holding a trooping of the color on Parliament Hill in Ottawa. Canada's centennial marked the first widespread celebration in 1967. The event promoted nationalism and Canadian pride. In the 1980s, the government began funding Canada Day activities in smaller communities. The holiday was finally made official by a unanimous vote on October 27, 1982; the same year that the Canada Act was passed, removing any remaining dependence of Canada on the United Kingdom.

This recipe for Chocolate Maple Cashew Pie is a great twist on Pecan Pie since it's made with cashews instead of pecans, brandy instead of bourbon, and creme fraiche instead of whipped cream! The recipe is from Melissa Clark- Epicurious, November 2007. I've changed it ever so slightly. If you're celebrating Canada Day, be sure and make this with Canadian Maple Syrup.

Check out Epicurious's recipe for a 9" pie crust or make your favorite--or you could even use a frozen pie crust from Trader Joe's! Bake pie crust before filling!

CHOCOLATE MAPLE CASHEW PIE

For filling:
1 1/4 cups pure maple syrup
6 Tbsp unsalted butter, melted
1 cup (packed) dark brown sugar
1/4 tsp kosher salt
3 large eggs
2 Tbsp brandy (riff on bourbon in pecan pie)
3 ounces DARK (62%+ cacao) chocolate, finely chopped
1-1/4 cups unsalted roasted cashews (a riff on pecan pie)
Creme fraiche for topping (another riff on the traditional Pecan Pie which uses whipped cream)
 
Directions
Make pie shell, bake, and let cool.
In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust.
Sprinkle nuts in second even layer, then pour filling over nuts.
Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack.

CHOCOLATE MAPLE CASHEW PIE: Canada Day!

Today is Canada Day, so as a toast to my friends to the North, here's a recipe for Chocolate Maple Pie. 

Canada Day is the anniversary of Canada's confederation. Canadians commemorate the day with parades, fireworks, cookouts, and concerts. Formerly known as "Dominion Day," Canada Day marks the anniversary of the Constitution Act of 1867, joining Nova Scotia, New Brunswick, and the Canada province (now Ontario and Quebec) into a single country. The Constitution Act granted Canada a substantial amount of independence from England, although complete independence was not given until 1982. 

The first official celebration was held in 1917 to honor Canada's 50th birthday. It was not until 1946 that Phileas Cote, a member of the Quebec House of Commons, sent a private member's bill to rename Dominion Day as Canada Day. The Senate responded by recommending the holiday be named the "National Holiday of Canada." Since no one could agree on the name, the bill was defeated. The government first recognized Canada Day in 1958 by holding a trooping of the color on Parliament Hill in Ottawa. Canada's centennial marked the first widespread celebration in 1967. The event promoted nationalism and Canadian pride. In the 1980s, the government began funding Canada Day activities in smaller communities. The holiday was finally made official by a unanimous vote on October 27, 1982; the same year that the Canada Act was passed, removing any remaining dependence of Canada on the United Kingdom.

So in celebration of Canada Day, here's a recipe for Chocolate Maple Cashew Pie! It's a great twist on Pecan Pie since it's made with cashews instead of pecans, brandy instead of bourbon, and creme fraiche instead of whipped cream! This recipe is from Melissa Clark in Epicurious, November 2007. I've changed it ever so slightly. If you're celebrating Canada Day, be sure and make this with Canadian Maple Syrup.

Check out Epicurious's recipe for a 9" pie crust or make your favorite--or you could even use a frozen pie crust from Trader Joe's! Bake pie crust before filling!

CHOCOLATE MAPLE CASHEW PIE

For filling:
1 1/4 cups pure maple syrup
6 Tbsp unsalted butter, melted
1 cup (packed) dark brown sugar
1/4 tsp kosher salt
3 large eggs
2 Tbsp brandy (riff on bourbon in pecan pie)
3 ounces DARK (62%+ cacao) chocolate, finely chopped
1-1/4 cups unsalted roasted cashews (a riff on pecan pie)
Creme fraiche for topping (another riff on the traditional Pecan Pie which uses whipped cream)
 
Directions
Make pie shell, bake, and let cool.
In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust.
Sprinkle nuts in second even layer, then pour filling over nuts.
Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack.

Canada Day: Chocolate Maple Cashew Pie

Today is Canada Day, so as a toast to my friends to the North, here's a recipe for Chocolate Maple Pie. Canada Day is the anniversary of Canada's confederation. Canadians commemorate the day with parades, fireworks, cookouts, and concerts. Formerly known as "Dominion Day," Canada Day marks the anniversary of the Constitution Act of 1867, joining Nova Scotia, New Brunswick, and the Canada province (now Ontario and Quebec) into a single country. The Constitution Act granted Canada a substantial amount of independence from England, although complete independence was not given until 1982. The first official celebration was held in 1917 to honor Canada's 50th birthday. It was not until 1946 that Phileas Cote, a member of the Quebec House of Commons, sent a private member's bill to rename Dominion Day as Canada Day. The Senate responded by recommending the holiday be named the "National Holiday of Canada." Since no one could agree on the name, the bill was defeated. The government first recognized Canada Day in 1958 by holding a trooping of the color on Parliament Hill in Ottawa. Canada's centennial marked the first widespread celebration in 1967. The event promoted nationalism and Canadian pride. In the 1980s, the government began funding Canada Day activities in smaller communities. The holiday was finally made official by a unanimous vote on October 27, 1982; the same year that the Canada Act was passed, removing any remaining dependence of Canada on the United Kingdom.

So in celebration of Canada Day, here's a recipe for Chocolate Maple Cashew Pie! It's a great twist on Pecan Pie since it's made with cashews instead of pecans, brandy instead of bourbon, and creme fraiche instead of whipped cream! This recipe is from Melissa Clark in Epicurious, November 2007. I've changed it ever so slightly. If you're celebrating Canada Day, be sure and make this with Canadian Maple Syrup.

Check out Epicurious's recipe for a 9" pie crust or make your favorite--or you could even use a frozen pie crust from Trader Joe's! Bake pie crust before filling!

CHOCOLATE MAPLE CASHEW PIE

For filling:
1 1/4 cups pure maple syrup
6 Tbsp butter, melted
1 cup (packed) dark brown sugar
1/4 tsp kosher salt
3 large eggs
2 Tbsp brandy (riff on bourbon in pecan pie)
3 ounces DARK (62%+ cacao) chocolate, finely chopped
1-1/4 cups unsalted roasted cashews (a riff on pecan pie)
Creme fraiche for topping (another riff on the traditional Pecan Pie which uses whipped cream)
 
Directions
Make pie shell, bake, and let cool.

In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.

In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.

Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust.

Sprinkle nuts in second even layer, then pour filling over nuts.

Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack.