3 Very Canadian Eats (And 1 DIY Treat)

Canada Day may be over, but the party most lives on (in our mouths) with these three patriotic eats! —Vita Daily

yew’s canada 150 burger. Because you only turn 150 years old once, Yew Seafood + Bar at the Four Seasons Hotel Vancouver is serving the most epic burger of culinary creative (and celebratory) proportions. Think maple syrup-glazed lobster tail and wild salmon filet topped with Canadian back bacon, tomato, lettuce and avocado on a housemade brioche bun, and you get the idea. And, if that’s not Canadiana enough, this ‘wich comes with a side perfectly cooked hand-cut ketchup waffle fries—all for just $50 (yes, Canadian). If you feel inclined to wash this baby down with something equally patriotic, be sure to order a $16 Rocky Mountain Caesar from the bar, featuring an intensely flavoured blend of adobo peppers, maple syrup, olive juice, lime and, of course, bacon. Available through Labour Day. yewseafood.com

dirty apron’s nanaimo bar dirty donut. From the Dirty Apron deli, this donut is a mash up of a Nanaimo bar and malasada donut, highlighting flavours that have been tried, tested and true for multiple generations of Canadians. It features maple graham malasada, maple custard filling, chocolate-coated toasted graham, dark chocolate ganache and toasted coconut, and is available via the DA’s ongoing FRYday donut rotation (to be clear, only on Fridays). dirtyapron.com

burdock & co’s sapin d’été (summer fir) cocktail. To celebrate the big 150, GM Julie Sopuck has crafted a delicious concoction that encapsulates the flavours of British Columbia. The Sapin d’Été features fir tip-infused gin reminiscent of our coastal forests combined with organic apple cider and apricot liqueur that incorporates the fruit flavours of the Okanagan orchards. Cheers! burdockandco.com

make-your-own maple butter tarts. Chef Kyla Kennaley of Madeleines Bespoke Bakery in Toronto is generously sharing her classically delicious maple butter tart recipe with us! Beloved from coast to coast, the butter tart is an iconic Canadian dessert—with raisins or without! madeleines.ca

Maple Butter Tarts

Pastry Ingredients:

1-1/2 cups all-purpose flour
1/2 tsp fine sea salt
1/2 cold lard or non-hydrogenated vegetable shortening, cut in small pieces
3 tbsp ice water
1 tsp white vinegar

Pastry Method:

1. In large bowl, combine flour and salt. Using pastry cutter, fork or cold hands, cut in lard or shortening until mixture resembles coarse crumbs with some larger pieces (like crumbled popcorn). Form a well in centre of the dough mixture.
2. In a small bowl, combine water and vinegar. Add 2 Tbsp (30 mL) to flour. Knead until pastry holds together, being careful not to over mix and using some or all of remaining water mixture as needed. Form into a disc that’s soft with a marbled texture. Wrap in plastic. Refrigerate at least 1 hour or up to 3 days. Let pastry come to room temperature for 30 min before rolling.
3. On lightly floured surface, roll pastry to 1/4-inch (5-mm) thick. Using 4-inch (10-cm) floured round cutter or water glass, cut out 12 circles (3-inches/7.5-cm) rerolling and cutting scraps. Fit into bottom of 12 non-stick or lightly greased muffin cups (they won’t fill cups). Wrap with plastic. Refrigerate at least 1 hour but preferably overnight for flakier pastry.

Filling Ingredients:

2 free-run eggs
1 cup packed light brown sugar
1/4 tsp fine sea salt
1/2 cup pure maple syrup
2 tsp white vinegar
6 tbsp melted unsalted butter
12 pecan halves (optional)

Filling Method:

1. For filling, in medium bowl using hand mixer or whisk, beat eggs 1 min. Beat in sugar and salt. Beat in maple syrup and vinegar, then butter. Beat 3 to 5 min until very smooth.
2. Divide filling among prepared tart shells, about 1/4 cup (60 mL) per tart. Top each with 1 nut, if desired.
3. Bake in preheated 450°F (230°C) oven 10 min. Reduce heat to 350°F (180°C). Bake 10 to 15 min for gooey tarts, or 20 to 25 min for firm ones.