*Pictured Above: An array of Canadian favourites sold on Clifton Hill — all to be included to craft an amazing “Canadian” Easter dinner
Clifton Hill isn’t just known for attractions and the entertainment — on this street we also offer Canadian souvenirs in our gift shops. Both the Canada Trading Company and the Fantasy Fudge Factory sells classic Canadian favourite staple ingredients to make a delicious Easter dinner. Primarily, you will not be able to avoid “maple”, “icewine“, “BBQ/hot sauce”, and sweetened and unsweetened milk chocolate to 90% dark chocolate items. If you are looking for any or all of those to take home with you, these stores offer a wide selection of these items. Pick these up and treat your family to a full delicious Easter dinner with these Easter recipes (or any occasion) that feature those 4 key ingredients — from an appetizer to a dessert.
Warm Up Your Palate
*Arugula and Roasted Pear Salad
Ingredients
- 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
- 2 tablespoons sugar
- 1 tablespoon butter, melted (or try using Maple butter sold at the Canada Trading Company as well!)
- 2 tablespoons pine nuts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 6 cups arugula or mixed salad greens
- 2 tablespoons dried cranberries
- 1/4 cup fresh Parmigiano-Reggiano cheese
Preheat the oven to 400°F.
In a bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender for 10 minutes.
Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
In a salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
When ready to serve the salad, arrange the roasted pears in a fan around the center of the dishes, and sprinkle with cranberries, Parmesan cheese, and pine nuts.
Main Course
*Maple-Glazed Ham
To make the glaze:
*200 ml of maple syrup
*2 tablespoons of dry mustard
*2 tablespoons of Worcestershire sauce
*2 tablespoons of soy sauce
Ingredients
- 1 whole leg of gammon, smoked or unsmoked, bone-in
- 1 cinnamon stick
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 2 bay leaves
- about 25 whole cloves
Put the gammon in a large pan and cover it with cold water. Add all the spices. Bring to boil and then let it simmer for 2 hours.
After 2 hours, pour all the liquid away and let the ham cool a little while heating your oven to 190c. The ham now transfers into a roasting tin. Cut away the skin so that there is an even layer of fat. Stud cloves all over (cut slits and insert the cloves into the ham).
Mix the glaze ingredients together. Pour half over the ham, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Remove from the oven and allow to rest for 15 mins before carving.
*Liven up and vegetables served during Easter dinner with this Mango Pineapple Sauce recipe that contains both hot sauce and BBQ sauce (choose mild, medium, hot, or extremely hot sold at the Canada Trading Company*
In a measuring cup, combine ¾ fresh mango juice or pureed mango, ½ cup fresh pineapple juice, 1/3 cup BBQ sauce of your choice, ¼ cup soy sauce, 2 tablespoons of brown rice vinegar and 1 tablespoon of the hot sauce of your choice. Add the sauce to the pan of whatever you are cooking and simmer until thickened, for about 2 minutes. I enjoy this on pretty much any vegetable personally, but particularly on brussel sprouts!
Dessert
This is a unique dessert idea (or breakfast) that I love once in awhile..
*French Toast made with Icewine Maple Syrup (sold at both the Fantasy Fudge Factory and the Canada Trading Company)
Ingredients
-
2 eggs (beaten)
-
1/4 cup of milk
-
1/2 teaspoon of pure vanilla extract
-
3 tablespoons of Icewine Maple Syrup
-
1 tablespoon of butter
-
8 slices of french baguette
- 1/2 cup of pure maple syrup
Whisk together the eggs, the vanilla extract, 3 tablespoons of Icewine Maple Syrup, and the milk.
Soak the bread in the egg mixture on each side for several minutes.
Heat the frying pan on medium heat to melt butter. cook for a few minutes on each side until golden.
Mix in the pure maple syrup.
Dust the french toast with icing sugar and serve with a drizzle of Icewine maple syrup, and then pair it with blueberries, raspberries, or strawberries!
*Maple Dark Chocolate Cake
Ingredients
- 8 ounces of 70% or higher dark chocolate (sold at the Fantasy Fudge Factory such as from our Rogers Chocolates line)
- 1 cup of butter chopped into cubes
- 1 cup of maple sugar (sold at the Canada Trading Company)
- 4 eggs
- 1 teaspoon of sea salt
- 1/3 cup of maple syrup
For the top of the cake
- 4 ounces of the same chocolate
- 1/3 cup maple syrup
Melt the butter and the 8 ounces of dark chocolate together.
Add the maple sugar and let mixture sit for 5 minutes.
Add in the 4 eggs until it is completely blended.
Mix in the 1 teaspoon of sea salt.
Pour into a 9″ baking pan.
Bake for 30 minutes in the oven set at 350 F.
When done, let the cake cool and then set it in the fridge until completely cooled off (approx. 1 1/2 hours).
Once cooled, slice the edges around the cake carefully so that it lifts out nicely.
Place your serving plate upside down on the cake and carefully invert the cake into the pan. Let chill in the fridge.
Top of the cake:
Melt together the 4 ounces of dark chocolate and 1/3 cup of maple syrup together in the microwave for approximately 1 minute and 30 seconds. Stir until mixed together well.
Pour the mixture over the cake and distribute it evenly throughout the top of the cake.
Let it cool for a few minutes and then distribute sea salt over the top of the cake.
—
Enjoy!
Canada Trading Company:
Fantasy Fudge Factory: