The De Bernardi Recipe Collection

Vinaigre pour Bettraves

Ingredients:

1 cup vinegar

1 cup sugar

1 cup water

Method:

·    Bring all ingredients to a boil and poor over the cooked, peeled, beets that are in mason jars and seal.

You can add cloves to the recipe for added flavour

Tourtiere

Ingredients:

1 lbs ground Beef

3 lbs ground pork

1 tsp cinnamon

½ tsp ground cloves

½ tsp allspice

1 large onion diced

1 raw potato peeled and diced

½ tsp salt

½ tsp pepper

Method:

·    Add all ingredients together and brown

·    Cover with water and cook on low heat for about 20 minutes or until the liquid is almost all gone

·    Cool completely before adding to the pie crust

Tire Eponge

Ingredients:

2 ½ cups brown sugar

1 ½ cups golden corn syrup

½ cup water

2 tsp baking soda

Method:

·    In a med sized to large sized sauce pot add sugar, corn syrup and water stir to dissolve and boil to 300f (no more)

·    Wisk in baking soda (be careful when doing this the hot sugar will react to the soda and foam up) and pour into a well greased dish to cool

·    Once cool you can cut

You can cover the sponge toffee with chocolate

***you will need a candy thermometer for this recipe***

Tartelettes

Ingredients:

1 egg

1/3 cup soft butter

1 cup brown sugar

2 tbsp milk

1 tsp vanilla

½ cup raisins

Method:

·    Cream together sugar and butter, add the egg and incorporate well.

·    Stir in milk vanilla and raisins

·    Fill the tart shells 2/3 of the way up

·    Bake at 325f for 15 to 20 minutes or until your dough is nicely golden brown

·    Remove and let cool

You can add coconut or nuts to this recipe instead of the raisins

Tarte aux Rhubarbe

Ingredients:

3 to 4 cups rhubarb chopped

3 eggs beaten

3 tbsp milk

1¾ cups sugar

4 tbsp flour

½ tsp cinnamon

1 tsp vanilla extract

Method:

·    Soak chopped rhubarb in water over night and drain well

·    Mix together sugar, flour, and cinnamon and toss in the rhubarb

·    Add vanilla and pour the mixture into the base of a pie crust and cover with the top

·    Wisk together milk and eggs, brush the pie crust with the egg wash

·    Bake at 400f for 45 minutes

Tarte aux Pommes

Ingredients:

5 lbs apples peeled

2/3 cup sugar

2 tbsp brown sugar packed

1 tbsp flour

Method:

·    Peel and place in water with lemon juice add to prevent browning

·    Slice apples directly into the pie crust and really fill it. The apples will cook down

·    Mix together sugars, and flour and sprinkle over the apples

·    Cover with dough and remember to cut a small vent hole

·    Bake at 350f until your dough is nicely golden brown

·    Remove and let cool

Tarte aux Peches

Ingredients:

4 cups sliced peaches

2 cups water

juice of ½ lemon

brown sugar to add sweetness

3 tbsp cornstarch

Method:

·    In a large sauce pot add peaches, lemon juice, water and bring to a boil then simmer for 15 to 20 minutes

·    Add some brown sugar to sweeten the peaches (make it as sweet as you prefer)

·    Add cornstarch to some cold water to make a sleary then stir into the simmering peaches to thicken

·    Cool mixture completely before filling your pie crust

·    Cover with dough and remember to cut a small vent hole

·    Bake at 350f until your dough is nicely golden brown

·    Remove and let cool

Tarte au Framboises

Ingredients:

Enough raspberries to fill a pie crust

1 cup sugar

1 tbsp flour

Method:

·    Fill the pie crust with raspberries

·    Mix together the sugar and flour and sprinkle over the berries

·    Cover with dough and remember to cut a small vent hole

·    Bake at 350f until your dough is nicely golden brown

·    Remove and let cool

Tarte aux Fraises

Ingredients:

4 cups Strawberries

2 cups water

juice of ½ lemon

sugar to add sweetness

3 tbsp cornstarch

Method:

·    In a large sauce pot add strawberries, lemon juice, water and bring to a boil then simmer for 15 to 20 minutes

·    Add some sugar to sweeten the strawberries (make it as sweet as you prefer)

·    Add cornstarch to some cold water to make a sleary then stir into the simmering strawberries to thicken

·    Cool mixture completely before filling your pie crust

·    Cover with dough and remember to cut a small vent hole

·    Bake at 350f until your dough is nicely golden brown

·    Remove and let cool

You can add ½ cup of fresh rhubarb to this recipe to make a strawberry rhubarb pie

Tarte au Sucre

Ingredients:

3 cups brown sugar

1 ½ tbsp flour

1 pnt 35% cream

Method:

·    Cream all ingredients well to desolve all of the sugar. About 20 minutes

·    Pour into a prepared pie shell and bake at 350f until bubbles appear in the sugar

·    Let rest and cool

·    If your pie seems gritty cream your sugar mix longer

Tarte a la Citrouille

 

Ingredients:

1½ cups pumpkin puree

2/3 cup brown sugar

1 tbsp flour

¾ tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

½ tsp salt

2 eggs beaten

½ cup milk

2/3 cup condensed milk

Method:

·    Mix together pumpkin, brown sugar, flour, cinnamon, ground ginger, nutmeg and salt

·    Mix in well, eggs, milk, and condensed milk

·    Pour into a pie shell

·    Bake at 450f for 10 minutes the reduce the heat to 350f and bake for 30 to 40 minutes

·    Let cool and serve with sweet whipped cream

Tire Ste. Catherine

La Sainte-Catherine

Il y a très longtemps, il y aurait eu une femme du nom de Catherine qui aurait été exécutée vers l'an 307 pour avoir refusé de se marier à un empereur romain Maxence.  Au X11e siècle, on exposait sa statue dans les églises de Paris et le 25 novembre de chaque année, on déposait une coiffe sur sa tête.  C'était la plus âgée des jeunes filles qui le faisait.  Par la suite, les ouvrières non mariées se coiffaient de bonnets de papier. 

Au début de la colonie au Québec, Marguerite Bourgeois a commencé à fabriquer de la tire le 25 novembre pour attirer les Amérindiennes à l'école.  À l'époque de nos ancêtres, la Sainte-Catherine était le jour où on fêtait les vieilles filles ce qui voulait dire les filles de plus de 25 ans non mariées et on les appelait " Catherinettes".

Dans les écoles, la Sainte-Catherine était une des plus grande fête de l'année. On fabriquait de la tire avec de la mélasse.  Il fallait l'étirer, la couper en bouchée et l'envelopper dans des papillottes.  On fêtait avec des sketches, des jeux, des chants, des danses durant tout l'après-midi et parfois toute la journée.

Nous, nous ne savions pas comment était fabriquée la tire.  Le 24 novembre p.m. une gentille dame Laurette Morin de notre paroisse est venue fabriquer de la tire avec nous.  Elle nous a expliqué la marche à suivre pour faire de la bonne tire.  Avec ses judicieux conseils, nous avons étiré, coupé et surtout mangé la bonne tire à la mélasse.  Nous vous donnons la recette.  N'oubliez pas de vous beurrer les mains avant de prendre les morceaux de tire pour l'étirer sinon vous serez pris dans la tire et c'est super collant.  Essayez-le, vous verrez c'est délicieux et naturel...

Here's the recipe: Tire Ste-Catherine that Grandma used

 

Tire Ste. Catherine

Ingredients:

2 cups brown sugar

2 cups molasses

1 cup water

2 tbsp vinegar

2 tbsp butter

pinch of baking soda

Method:

·    Add sugar, mallases, water and vinegar to a med sized sauce pot, bring to a boil until large bubbles form

·    Whisk in butter and baking soda and pour into a well greases dish to let coo slightly

·    Once cool enough to handle start pulling the sugar folding and pulling over and over

·    Cut into bit sized pieces and wrap in wax paper

Seven Minute Frosting

Ingredients:

2 eggs whites

1 cup sugar

¼ cup cream of tartar

1/3 cup cold water

pinch of salt

1 tsp vanilla extract

Method:

·    Place all ingredients except for the vanilla in a bowl

·    Beat together well on low with an electric hand mixer over a bain-marie on med low heat for ½ minute

·    Turn heat on high and continue beating for 7 minutes

·    Fold in vanilla extract

Make sure that the bottom of the bowl never touches the boiling water, otherwise your the eggs will scramble and cook to fast

Sauce a L'Erable

Ingredients:

1 tbsp butter

1 cup maple syrup

t tbsp flour

½ cup milk

Method:

·    Place all ingredients in a small sauce pot

·    Whisk together well and bring to a boil

·    Reduce to a thick syrup consistency

Salad Dressing

Ingredients:

¼ cup white vinegar

¼ cup corn oil

1/8 cup honey

salt to taste

pepper to taste

Method:

·    Pour all into a mason jar seal and shake well and drizzle over greens

Conserve de Rhubarbe

Ingredients:

14 cups rhubarb chopped

3 cups raisins

7 cups sugar

2 oranges juiced

the rind of 2 oranges thinly sliced

½ cup walnuts chopped

Method:

·    In a large sauce pot combine rhubarb, raisins, sugar, orange juice and rind and let stand for 30 minutes

·    Bring to a boil uncovered for 40 minutes, stirring frequently

·    Add walnuts and continue to simmer until jam like

·    Pour into hot sterilized jars

·    Cool slightly and seal

Relish

Ingredients:

5 pnts cucumbers chopped

1 pnt onions

½ cup kosher salt

water

1 pnt vinegar

7 cups sugar

1 tbsp celery seeds

1/3 cup flour

1 tsp tumeric

Method:

·    Chop cucumbers and onions and toss in te salt and let rest over night

·    Mix well together the vinegar, sugar and celery seed, bring to a boil then add to the cucumber, onion mix. Adjust seasoning if needed and boil for 45 minutes

·    Prepare the flour and tumeric by mixing together and adding some liquid to it to turn it into a paste, then adding to the relish to thicken

·    Add hot liquid to sterilized mason jars and seal right away and let cool naturally

This recipe can vary with

      

3 pnts cucumbers

            2 pnts tomatoes

            1 pnt onions

            1 pnt red peppers

Potato Pancakes

Ingredients:

3 lbs potatoes

3 eggs

1 ¼ cups flour sifted

½ tsp salt

1 large apple

½ small onion grated

Method:

·    Peel and grate the potatoes, season with salt, let rest for 15 minutes and squeeze and drain out all the liquid

·    Add the remaining ingredients and form into patties

·    Fry in and skillet with butter or oil

Plain Pancakes

Ingredients:

1½ cups flour

2 tsp Baking powder

¾ tsp salt

3 tbsp sugar

3 tbsp butter softened

1 whole egg

1 tsp vanilla extract

1 cup milk

Method:

·    Mix all ingredients well to remove all lumps

·    Let rest in the fridge for a minimum of one hour

·    Cook in a none stick pan on medium low heat with clarified butter

·    Do not flip the pancake until large bubbles form that way your certain the center of the pancake will be cooked

Feel free to add any kind of fruit or berries to the mix

(if you want to add fruit such as bananas, reduce your milk to ¾ cup milk)