National Indigenous Peoples Day ~ Mom's Cranberry Casserole Bread ~ Maamaa soñ paeñ di pabinaa Kasarool

 

This recipe comes from a Métis cookbook I have and although wild plants, including berries, were one of the ways people traditionally got nutrients in the past;  there are a variety of ways to enjoy berries all year round. Buying extra fresh fruit at your local shop or farmer's market and freezing them is one way however shops offer an array of frozen fruit and vegetables more readily available during the colder months as well as the warmer months, making it even more convenient to eat and use. The cranberries may be replaced with more seasonal fruit, if you wish, however the tart cranberries do have a bright summery appeal.      

Mom's Cranberry Casserole Bread 

Maamaa soñ paeñ di pabinaa Kasarool

Courtesy of Heather Anderson, Nora Zilkie, Sigrid Schaus and Dixie Palmer, British Columbia 

--------------------------------------------------------------------------------------------------

2 cups flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening 

3/4 cup orange juice

1 tablespoon orange rind

2 eggs, beaten

1 1/2 cups cranberries

Stir in the flour, sugar, baking powder, baking soda and salt together. Cut in the shortening until the mixture resembles coarse cornmeal.

In a separate bowl, combine the orange juice and grated orange rind with the eggs. Add to the dry ingredients, mixing enough to dampen.

Dust the cranberries with a tablespoon of flour and carefully fold into the batter.

Spoon the batter into a well-greased 1 - 1.2 quart casserole pan.

Bake at 350ºF  (180ºC) for about 1 hour. (See Notes)

Allow to cool in the pan for 10 minutes before removing.

Serve sliced with butter or frosting. To make frosting, combine 2 cups of icing sugar with boiling water a tablespoon at a time until the consistency is right for drizzling. 

Notes: I used butter to replace the shortening. I lined the bottom of the pan with baking parchment paper and baked the bread in a 11 x 7 inch rectangular casserole pan, therefore I found the cooking time was between 35 to 45 minutes. Depending on what dish you use baking times may need to be adjusted.  

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

--------------------------------------------------------------------------------------------------

Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.