3 Simple Must-Try Holiday Recipes for Canadian Cottagers

Now’s the time of year to get away to your cottage country escape and celebrate good times with friends and family. It’s also the time of year for indulging in more than your fair share of decadent food and drink – without feeling (too) guilty.

With that enabling attitude in mind, hop into your gorgeous new kitchen and get ready to balloon your ugly holiday sweater with a full stomach. Here are a few of our favourite cottage recipes for the holiday season, each one coming with a hearty Canadian twist. And remember: your waistline is for Next Year You to worry about!

1. Pomegranate and Rosemary Cocktail Ice Pops

The Holidays: They’re not just for mulled wine and eggnog anymore! This year, embrace the Canadian chill with a festive ice pop that bursts with refreshing seasonal flavour. Here’s a recipe that’s sure to get the conversation flowing.

Ingredients

2 1/2 cups pomegranate juice

1/4 teaspoon grated orange zest

2 tablespoons orange juice

3 tablespoons pomegranate seeds

10 sprigs fresh rosemary

1 lime, thinly sliced in 10 half-moons

Directions

1. In a bowl, stir together pomegranate juice, orange zest, and orange juice.

2. Pour into 10 ice pop moulds.

3. Divide pomegranate seeds among the moulds.

4. Insert 1 sprig of the rosemary and 1 slice of the lime into each.

5. Freeze until firm (about 5 hours).

Enjoy the ice pop on its own or add it to a glass of sparkling white wine for a fun, refreshing cocktail.

2. Maple-Glazed Roast Turkey

Servings

8

Prep Time

75 Minutes

Ingredients

3 Tablespoons unsalted butter

3 Tablespoons maple syrup

1-1/2 Tablespoons fresh thyme leaves or 1 teaspoon dried

2 1-1/2 to 2 lb bone-in whole turkey breast

1 Tablespoon vegetable oil

Directions

1. Preheat oven to 350°F (180°C).

2. Combine butter and maple syrup in a microwave-safe bowl and microwave for 90 seconds, or until butter melts and syrup boils and thickens. Add thyme.

3. Split each whole turkey breast in half, so you have a total of 4 breasts. Put breasts in roasting pan. Brush with oil and season with salt and pepper. Place in oven.

4. Baste turkey with maple glaze after 50 minutes. Continue cooking 15 to 20 minutes or until an instant thermometer inserted in thickest part reads 165°F (75°C). Remove from oven and baste again. Tent turkey with foil and let rest at least 10 minutes. Use the roasting pan to make gravy.

3. The Best Butter Tart Cheesecake

All right, it’s time to loosen your belt a notch and pop a button or two off your wardrobe (that is, unless you decided to wear stretchier clothing for your holiday feast). Serve up this cheesecake that takes a classic Canadian spin with a maple syrup-soaked butter tart finish. It’s the perfect insulation for your soul when the weather outside is frightful.

Prep Time: 30 minutes

Cooking Time: 1 hour 20 minutes

Total Time: 1 hour 50 minutes + chill time

Makes: 10 slices

Ingredients

Crust:

1-1/2 cups graham cracker crumbs

5 Tablespoon unsalted butter, melted

3 Tablespoon granulated sugar

1/4 teaspoon salt

Cheesecake:

1 (250g) package cream cheese

3/4 cup brown sugar

2 eggs

3 Tablespoons maple syrup

1/2 cup 35% whipping cream

2 Tablespoons unsalted butter, melted

1/4 teaspoon salt

Maple Sauce:

1/2 cup brown sugar

2 Tablespoons maple syrup

2 Tablespoons 35% cream

1/8 teaspoon salt

(optional) 1/2 cup chopped pecans or raisins

Directions

1. Preheat oven to 375°F. Butter an 8-inch round springform pan.

2. In a large bowl combine graham cracker crumbs, melted butter, sugar and salt. Firmly press graham cracker crumb mixture into bottom of greased pan and push 1 inch up the side. Bake until golden brown, about 10 to 12 minutes. Reduce oven temperature to 325°F.

3. In a large bowl combine cream cheese and brown sugar. Using an electric mixer beat until well combined and fluffy, scraping down sides of bowl as needed. Beat in eggs one at a time. Beat in maple syrup, cream, butter and salt.

4. Wrap bottom of pan in aluminum foil. Pour in filling and place in a roasting pan. Pour boiling water into roasting pan about 1 inch up the side. Bake until edges are set and middle still has a jello-like wobble, about 1 hour to 1 hour 10 minutes. Remove pan from water and let cool, about 1 hour. Remove from tin, cover and refrigerate for at least four hours or overnight to chill completely before serving.

5. When ready to serve, make sauce. In a small saucepan combine brown sugar, maple syrup, cream, salt and pecans (or raisins). Bring to a boil and let bubble for 2 minutes, until slightly thickened. Serve drizzled over cheesecake.

Now that you’ve got some delicious Canadian-themed holiday recipes to dish out for your guests, it’s time to make some great holiday memories at your cottage country escape. Now, eat up and hibernate until the new year comes around (and then you can cook up some other recipes that are perfect for the cottage)!

Want to talk more about home and cottage possibilities? Let’s connect!

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