O, Canada!

We are heading up to Joplin this weekend for their annual President's Day Weekend. Mark and I fell in love at this weekend ten years ago. It's special to us for that reason, but, too, the Joplin brethren put forth much effort to make it so special for everyone who attends.

The ladies in our local congregation were brainstorming what country we'd host for the International Dinner (held on Saturday evening). Someone threw out Canada. I mean, wouldn't it be fun? Canada is right next door, their cuisine does not differ too much from ours. But there are some very particular things that are quintessentially Canadian. For example, nanaimo bars and maple cookies. Poutine. "Poo who?"

We decided we'd like three stations -- the main, the side, and the desserts. Tiffany decided she'd do the main, Britney would cover the side, and I'd make the desserts. Tiff settled on some kind of brisket sandwich -- Montreal smoked beef on rye with mustard and a pickle. Brit is going to make poutine -- french fries, doused in brown gravy, topped with cheese curds. We haven't found the cheese curds (aka squeaky cheese), so we'll shop a little bit...otherwise, we'll just have to do without. I am making nanaimo bars and maple candies. It's been super fun making them, so I'd like to share!

Nanaimo Bars
I feel it necessary to explain some history of these yummy cookie bars. In the early 1950s, Mabel Jenkins submitted the recipe to a local cookbook. The cookbook was for a local (to the town of Nanaimo, British Columbia) fundraiser. By the late 50s, they had swept across the country and a recipe for them popped up in a local cookbook in New Brunswick. Tim Horton's, a famous coffee and treat chain (similar yet oh-so-not to Starbucks), adopted a recipe and serves them currently as "Nanaimo Bars." There is a reason they have become iconic in Canadian culture!

To make them right, you need a double boiler or a stainless steel bowl you can set over a pot of water. Also, note that you need a POUND of butter. Anything with this much butter is bound to be amazingly delicious.

In the double boiler:

• 1/2 cup butter, softened
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder

Once the above three ingredients are smooth, add a beaten egg, and mix until it, too, is smooth.

 

Then add:

• 1 3/4 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup finely chopped almonds (optional)

Press this "crust" into an 8x8 pan. The next four ingredients will comprise the second layer.

 

In a mixer combine:

• 1/2 cup butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons custard powder

Once that's fluffy, add 2 cups confectioners' sugar, and mix until it's light and fluffy again. Layer it on top of the crust. Then refrigerate it until it's cool. I had things to do today, so I refrigerated it for about 4 hours. Fun side note: one of the many names of Nanaimo bars is "fridge bars." :)

 

The last layer will be chocolate icing-ish. You can use your double boiler (so the chocolate doesn't burn) or just nuke the last two ingredients for a minute or so, until the chocolate and butter melts when stirred.

• 4 (1 ounce) squares semisweet baking chocolate
• 2 teaspoons butter

Lather it on top of the middle layer, then refrigerate it again for an hour. Slice and enjoy! I have a feeling moderation is key here! I can't wait until they're ready to try!

 

The Maple Candies were fun, too. I have never attempted a candy, so I had to get some molds and a candy thermometer. For ingredients, all you need is two cups of PURE maple syrup. We Americans aren't as well-acquainted with pure maple syrup as Canadiens. Their massive maple trees, tapped, make this most-delicious syrup, one of God's treats, truly! So be careful when you're picking it up. This won't work with any other kind of sweet syrup, so check your label, make sure the only ingredient is "maple syrup." It's expensive, so beware of that, too.

 

You talk about simple:

Two cups of pure maple syrup in a big saucepan, bring it to a boil. When the syrup boils, it swells a lot, so use at least a 5 quart saucepan. I learned that I needed the 5 quart after trying with two smaller sauce pans and making quite the mess before the syrup got to the right temp. Clip your candy thermometer on, wait for it to get up to 235F. Then remove it from the heat until it cools to 175F. Vigorously stir the syrup with a wooden spoon for about 5 minutes, until it lightens in color, this means it's crystallizing. Don't let it cool too too much, and pour it into the molds. It won't take it too long to cool either. When cool, remove from the molds. You'll be left with a candy that will melt in your mouth! 

 

I thought about shipping in some maple cookies, I hear they're to die for! But time and resources simply didn't permit it. Instead, we have these two lovely treats, and I can't wait to share!