Canada Day!

Yesterday, July 1, I threw a Canada Day Party. It was a riot. I served loads of Canadian food and drinks and had a bonfire and fireworks. What a patriotic day.

There was:

Canadian Beer
Blueberry Mojitos

Poutine with Oka Cheese and Homemade Ketchup *
Beer Steamed Mussels
Mini Tourtiere Burgers
Peaches and Cream Chicken*
Crudite with Yogurt Dill Dip*
Greens with Roasted Pumpkin Seeds, Strawberries and Green Goddess Dressing*


*see recipes below

Friends brought dessert which included soft-serve raspberry frozen yogurt, strawberry shortcake and lemon squares.

Everything was so yummy!

Homemade Ketchup

6 tomatoes, chopped

1/2 c canned tomatoes, chopped +juices

1/4 c tomato paste

1 c Vidalia onions, finely chopped

1/4 c olive oil

1 c cider vinegar

1/2 c sugar

1 t salt
1/2 t each of dry mustard, paprika, allspice, cinnamon, nutmeg

2 bay leaves

Puree onions, tomatoes, vinegar and oil with a hand blender and pour into a saucepan. Add the remaining ingredients and bring to a boil. Reduce the heat and let the mixture simmer, stirring frequently, until it is reduced by half. (about 20 min.) Remove bay leaves and puree ketchup again. Will keep for several weeks in the fridge.

Peaches and Cream Chicken

6 skinless, boneless chicken breasts, pounded thin

S&P

1 c flour

3 T vegetable oil

5 peaches, skinned and chopped

1/3 c Peach Schnapps

2 c 35% cream

Season the chicken breasts and dredge in flour. In a large skillet heat oil over med/high heat and cook chicken on both sides until brown. Transfer to baking sheet and bake in 350 degree oven for 15 min.

In food processor puree chopped peaches. Combine puree, Schnapps in a saucepan over med/high heat and reduce slightly. Add cream and cook until sauce begins to thicken and coat the back of the spoon. Season with salt and pepper.

Serve chicken with sauce on top.

Yogurt Dill Dip

1 c fat free yogurt

1c fat free sour cream

3 cloves garlic, minced

4 t fresh dill, chopped finely

1 t each salt and pepper

1 T white or red wine vinegar

Combine all ingredients in a bowl and stir. Leave in the fridge for 2-3 hours so the flavours can mingle.

Green Goddess Dressing

1/4 c cider vinegar

1 t each of fresh dill, mint, basil and Italian parsley, chopped

1 t wildflower honey

1/2 c olive oil

1 t each of salt and pepper

Whisk together vinegar, herbs, honey, salt and pepper and a medium bowl. Gradually whisk in oil. Taste and add more honey if needed. Will keep in the fridge for up to 5 days.