Food Day Canada was originally created as the World’s Longest Barbecue by Anita Stewart, her family and a number of supporters, in an effort to show support for Canada’s beef farmers and ranchers.
It is one day to celebrate Canadian ingredients, those who feed us, the incredible food research done in this country and all the cultures that bring food to the table in our country.
Food Day Canada engages and inspires everyone to shop, cook and dine out Canadian. It is a chance for all Canadians to celebrate our farmers and fishers, our chefs and researchers and our home cooks. Join in and celebrate Food Day Canada this year on Aug. 2.
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Across the country, a hard conversation is unfolding. Many producers are starting to ask a tougher question: can we keep doing this the way we always have?
It was officially declared in May 2023 as the first Monday in August after years of promotion by Stewart. For her unyielding efforts to promote Canadian food, she was awarded the Order of Canada in 2011.
Sour cherry muffins from freezer batter
Evans cherries and the Romance series of Prairie hardy cherries make the best pies and are excellent in all baking.
- 2 large eggs
- 1/2 c. vegetable oil 125 ml
- 1 1/4 c. buttermilk 310 mL
- 1 c. granulated sugar 250 mL
- 2 tsp. grated lemon zest, divided 10 mL
- 2 1/2 c. all-purpose flour 625 mL
- 1 tbsp. baking powder 15 mL
- 1 tsp. ground cardamom 5 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. fresh or frozen sour cherries, chopped coarsely 125 mL
- 2 tbsp. coarse turbinado sugar 30 mL
Line a 12-cup muffin with paper or foil liners.
Whisk eggs and oil in large bowl until thoroughly combined. Add buttermilk, granulated sugar and one teaspoon (5 mL) lemon zest and whisk to combine. Whisk flour, baking powder, cardamom, baking soda and salt together in medium bowl. Gently whisk one-third of flour mixture into egg mixture until no lumps remain. Whisk in half of remaining flour mixture until smooth. Using rubber spatula, gently fold in remaining flour mixture until few streaks of flour remain. Stir in sour cherries until evenly distributed and no dry streaks of flour remain.
Using a portion scoop or large spoon, divide batter evenly among prepared muffin cups, about 1/3 cup (75 mL) batter per liner. In small bowl, stir turbinado sugar and remaining one teaspoon (5 mL) zest together. Evenly sprinkle mixture over batter.
Cover muffin tin, transfer to freezer and freeze batter until solid, at least three hours. Transfer frozen batter portions in liners to air tight container and freeze for up to two months.
To bake, adjust oven rack to middle position and heat oven to 350 F (180 C). Arrange desired number of frozen batter portions in muffin tin and bake until muffins have risen and are lightly browned and toothpick inserted into centre comes out clean, 30 to 35 minutes. Let muffins cool in muffin tin on wire rack for five minutes. Remove muffins from muffin tin and let cool for five more minutes before serving.
Lobster with melted butter
Lobster season in the Maritimes is in the spring from April to June and again in December. Canada accounts for more than 60 per cent of lobster landings in North America and provides more than half of the world’s lobster supply.
- 4 lobster tails, 5 to 6 oz. each
- 4 tbsp. unsalted butter 60 mL
Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
Flip the tail over to the back see-through side and crack the ribs in the centre. This will help open the shell.
Open the shell carefully using thumbs and fingers and loosen meat from the shell. Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
Place rack in upper third or centre of the oven so the meaty tops of your lobster tails will be at least six inches from the top heating element. Preheat oven to broil on high heat.
When done, lobster meat should be opaque and white in the centre and register 145 F( C) on an instant read thermometer. Transfer to serving platter and serve with melted butter.
Strawberry and feta salad with lamb
- 4 c. salad greens 1 L
- 3/4 c. strawberries, cut into bite sized pieces 375 mL
- 1/2 c. feta, crumbled 125 mL
- 1/4 c. olive oil 60 mL
- 2 tbsp. red wine vinegar 30 mL
- 2 racks of lamb
Preheat oven to 375 F (190 C).
Heat a heavy bottomed pan over medium high heat. Salt and pepper the fat side of the rack of lamb. When the pan is heated, place the rack of lamb in it fat side down. Cook until fully browned. Turn over and place pan in preheated oven and continue to cook for 10 to 15 minutes.
Remove from oven and rest for 10 minutes.
Meanwhile, whisk vinegar and oil together and toss with salad greens. Place on four plates. Top each with crumbled feta and strawberries. Cut racks of lamb into halves and place half on each salad.
Cream scones
Partridge berries are a signature Newfoundland and Labrador berry. They make a wonderful jam, and nothing is more appropriate than serving them with Fussel’s thick cream and fresh scones.
- 2 c. flour 500 mL
- 1 tbsp. baking powder 15 mL
- 2 tbsp. sugar 30 mL
- 5 tbsp. butter 75 mL
- 2/3 c. cream
- 1 egg
Preheat oven to 375 F (190 C).
Whisk flour, baking powder, salt and sugar in a bowl. Work in the butter with your fingertips until the pieces are the size of large oatmeal. Whisk cream and egg. Add to flour mixture and stir in. Knead a couple of times with your hand. Pat out on the countertop to a 1 1/2 inch (3-4 cm) thickness. Cut into rounds with a two-inch (5 cm) cookie cutter. Chill.
Line a baking sheet with parchment paper. Place chilled scones on the baking sheet and bake for about 25 minutes or until lightly browned.
