What is on the menu for Canadian Thanksgiving? Anything traditional?

What? No Pepsi or May West???????? More.....

A May West is a 6 inch diameter confection consisting of white cake with a cream filling and then covered with a layer of chocolate.

 
I'd say no, Joe. "No, Joe." No shortbread and the filling is just a custard cream. But it depends

on whether or not you're a purist. They are coming up minty, peanut buttery, and all kinds of abberations.

 
Marg, is there a recipe? I'm curious. And may I now call Marilyn's bars "No-Joes"

"White Chocolate Coconut Cream Bars" is so cumbersome to type.

(Actually, they've been re-named "Religion Bars" among their fans down here. One bite and you see God!)

 
Joe, here's what I would call authentic, although adopted by Wisconsin.

Indeed they really are outstanding. I could eat a 1/2 pan by myself.

For a while, don't know if it still exists, you could buy a mix in a box here.

And just some background on the name...Nanaimo is a small city on Vancouver Island, on the East coast and North of Victoria. One site said they were 'discovered' 35 years ago. But I"ve known them for more like 45.

http://pages.cs.wisc.edu/~roy/nanaimo.html#basic

 
There is one recipe. One. You do not fool around with it. You do not add peppermint,

raisins, chocolate nibs, pecans, gumdrops, rum, white chocolate, lemon zest, sprinkles, or anything that makes you add the words "mocha," "cappuccino" or "swirl" to the name. Or the Department of Canadian Heritage disappears you.

It is also the only reason you will buy Bird's Custard Powder. And because all your friends know you make custard from scratch, with eggs and sugar and cream and milk, they will all be at the supermarket the one day you are standing in line with your carton of instant mix.

 
This recipe is basically the same one that appears in

"The New Canadian Basics Cookbook" (whaddid I tell ya, one recipe), with a few changes to the bottom-layer quantities (and it uses cocoa instead of melted chocolate). And "2 tbsp instant vanilla pudding" should OF COURSE say "2 tbsp custard powder". A simple slip of the finger, I'm sure.

After you pour the chocolate over the top, chill it briefly so the chocolate is set but not firm. Then mark it into bars with a knife, so the chocolate top won't crack when you cut the bars.

 
There is no meat. That is the meal in its entirety. Gravy

varies, it's what's on hand, even (gasp!) from a can.

You can get poutine at roadside stands and gas stations, and you can get poutine at fine restaurants. Seems to be one of those things few people make at home.

 
You must log in or register to reply here.
Back
Top