High risk
Pumpkin and pineapple Autumn Glory compote
Pumpkin and pineapple Autumn Glory compote: Cupboard: exact Bernardin formulation and water-bath process.
Canada
Recipes by the places recorded in their sources.
Canada
Stirred yogurt
This plain yogurt is heated, cultured warm and stirred smooth after chilling. A Canadian home method uses fresh plain yogurt to start the lactic fermentation.
Sour cream
Sour cream is light cream thickened and soured by a lactic starter. This Canadian method uses homogenized cream and lets the gel form in its storage container.
Overnight sourdough pancakes
Buttermilk, flour and sourdough discard rest overnight before eggs and baking soda turn the sponge into a griddle batter. The finished pancakes are tender and lightly tangy.
Churned sweet-cream butter
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
High risk
Pemmican
Pemmican is dried meat mixed with rendered animal fat, sometimes with berries. Sources link it to Indigenous North American food traditions and later fur-trade provisioning. This documentary entry gives no home preparation or storage method.
Cranberry sauce
Cranberry sauce is a sauce of cranberries cooked in sugar syrup until the berries burst and thicken, served with roast turkey, pork, chicken and ham.
Dried salted cod
Cod split, salted and dried on flakes until hard, a long-keeping fish that must be desalted and rehydrated before use; the salting and the extensive drying together make it portable where light salting or partial drying does not.
Ployes
A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.
Cottage cheese, long-set
Skim milk is cultured slowly, cut into curds, warmed and drained to make fresh cottage cheese. Cold-water washing softens its flavour before cream and salt are added.
Elevated risk
Semi-soft cheese
A mild whole-milk cheese set with starter and rennet, drained in a mould, dry-salted and ripened. This small-batch method appeared in Canadian home-dairy guidance.
High risk
Fraser Canyon wind-dried salmon
Salmon opened, scored and hung on roofed racks in the dry canyon winds of the Fraser River: slhíts'es in Stó:lō documentation, sts'wan in St'át'imc records.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
High risk
Montréal smoked meat
Montréal smoked meat is a brisket-centred Jewish deli specialty shaped by migration and Montréal's restaurant culture. This entry documents reported commercial traditions and one deli's account; it is not a home-curing method.
Montréal-style bagels
Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.
High risk
Pipsi
Arctic char opened, scored and air-dried in the Canadian Arctic: concentrated, chewy country food recorded as pipsi in Nunavut and pitsik in Nunavik.
Newfoundland toutons
Rounds of leftover yeasted white bread dough, rested and shallow-fried slowly in canola oil; served warm with butter and molasses.
Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
Newfoundland lassy raisin bread (Hemeon family recipe)
A Newfoundland family-style sweet yeast loaf with molasses, raisins, cinnamon and cloves. This version follows a half-batch adaptation of Nanny Hemeon's family formula; it is not a standard recipe for all Newfoundland households.
Bannock (North American)
This flour, baking-powder and oil dough is Parks Canada’s contemporary Métis-interpreter version prepared at Rocky Mountain House; its specific recipe origin is unknown.
Cultured buttermilk
Cultured buttermilk is skim milk soured with a lactic starter into a tangy drink. This Canadian home method sets the milk without churning cream.
Pâte fermentée
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
Cream cheese
A fresh cultured-cream spread, set gently and drained in muslin in the refrigerator. This home method uses light cream and a small amount of cultured buttermilk.