With the distinctive scent of pumpkin spice hanging in the air, many people have begun to speed up the fourth Thursday in November. . . Alias Thanksgiving! Like Pie baker Orchestrated and executed for hundreds of pounds (over 700 last year), Thanksgiving is a holiday that I personally like, but still strive professionally. As I stare at the piles of needed pie plates, I find myself busy, almost grumpy, anticipating the second Monday in October, which is Canadian Thanksgiving. In 2021, Canadian Thanksgiving will fall on Monday, October 11 (also known as Annie and Haley’s birthday in “The Parent Trap”, but I graduate).
American Thanksgiving combines images of Turkish legs and Carnocopias spreading with grapes, gourds, and multicolored corn. There is mashed potatoes And Creamed corn And Green bean casserole And Dinner roll And to fill (So. Filling. We dream that pilgrims play long black hats adorned with gold boxes. Our holidays are synonymous with cranberry stains on white linen tablecloths and the best bye in the middle of the night. There are long snatching lines around.
Not so, a little further north. So what is Canadian Thanksgiving anyway? How is it different from what Americans know and celebrate as Thanksgiving?
What is Canadian Thanksgiving?
Canadian Thanksgiving is also learning to understand what it is not. It is not uncommon in Canada for a turpentine-laden turkey to retire on one’s favorite reeliner or deep sofa to get enough sleep. There are no high school football games, no marching bands, no turkey trouts or parades, and no Santa Claus waving a big slag at our northern neighbors as they descend from Fifth Avenue in Manhattan. More traditional Canadian Thanksgiving is taking advantage of the mild October weather against the backdrop of vibrant vegetation. Canadians prepare their smart down vests and Hudson’s Bay-inspired scarves for outdoor trips. Thanksgiving weekend is probably the hardest season of Canada’s last pleasant season.
What’s the story behind Canadian Thanksgiving?
Well, the early years of Canadian Thanksgiving. Were A little Palmot Rock. In 1578, the English explorer Martin Forbesher hosted the first Thanksgiving celebration in North America. After a complicated journey through the northwest, Froberscher and his fellow explorers had a reason to be grateful: to make it alive. In later years, people took time to get acquainted with the holiday, celebrating it by chance and intermittently in the 17th and 18th centuries. But at the time, it was a day of reflection, of praising the blessings bestowed on oneself and one’s country.
Interestingly, Thanksgiving was not celebrated nationally in Canada until 1879. The two holiday mashups were well received. It was not until 1957 that the Governor-General of Canada issued a proclamation announcing that “Thanksgiving Day” would be celebrated on the second Monday in October.
Is Canadian Thanksgiving a holiday?
Even more interesting is that Canadian Thanksgiving is celebrated nationally, but legislation can be enacted at the provincial and regional levels. In Newfoundland, New Brunswick, Nova Scotia, and Prince Edward Island, Turkey Day is optional. Vacation workers are generously compensated. Not only do they enjoy financial overtime, but their in-house partners often provide it. The rest of Thanksgiving as well as. Which raises the question: what is it? Canadian Thanksgiving menu?
Canadian Thanksgiving menu
Canadians look forward to our November holiday as they gather around their Thanksgiving dinner table. Their dinner menu is no different from what we know here in the United States as a “traditional” Thanksgiving feast. The odds are that the butter-filled, over-filled Turkey will take center stage. In some homes, Hem The preferred protein is in others, Tortier, Canadian pastry pie filled with meat and potatoes. Yams or peeled potatoes will be comfortable up to the shore, and the vegetables will work from simple greens to detailed grits. Like their neighbors in the South, Canadians plan to save their Thanksgiving menu. The dessert usually consists of a pumpkin pie and possibly a maple kiss butter tart. While you probably won’t get it. Sweet potatoes were covered in marshmallows.You can count on a lot of paid Canadian bacon being sprinkled on a few important side dishes.
Most surprisingly – and what I consider to be a shock to intelligence – Canadians believe that you can enjoy your Thanksgiving meal any day of the three-day weekend, provided a little excursion room. (Always a good thing when gathering friends and relationships).
Does that mean there is no football?
Is it really Thanksgiving if no one in your family shouts, “Stupid?” Apparently not. Some Thanksgiving traditions are shared across the US-Canada border. After eating the last smudge of pumpkin pie, many Canadians will be inclined to watch a little football. Thanksgiving Day Classic, a double-header, is hosted by the Canadian Football League and airs nationwide. Credit cards and GPS-programmed shopping malls are rare in the hands of large crowds from the dinner table.
What will happen to Black Friday?
As soon as the rest of the turkey is dumped in the tipper ware, the holiday shopping begins. In recent years, retail stores have opened on television for doorbuster deals on Thanksgiving Day at 6 p.m. Quick pot. And air pods. But there is no Black Friday in October, no Canadian version of the lunatics at the big box stores. And for Canadians, that’s fine.
Black Friday shopping is less popular in Canada. With Thanksgiving on Monday at the end of the long weekend – not to mention that Canadians have to return to work the next day – Canada’s biggest shopping day is a reflection of the UK, the day after Christmas (aka Boxing Day). Retailers in Canada offer huge sales and early openings on Boxing Day, which provides the perfect opportunity to bring all those low holiday gifts back to the store at the end of December, leading to the three-day Canadian Thanksgiving Week. The end is more important. Things like stuffing yourself with pieces of butter.
From where I stand, I am equipped with a. A mountain of pie balls Fighting for Fraser’s place, the most interesting aspect of Canadian Thanksgiving is their anxiety. There are a lot of gatherings and celebrations, but it’s not uncommon for people to be local. The obsession with air / car / train / bus travel that we associate with Thanksgiving in the states is taken many levels down. This year, most of my family members are competing in the jungle neck in Canada, I will travel north to ease the holidays in Toronto.
to advise: Grandma John’s Butter Tarts.
Makes 30-35 tarts.
For the crust:
- 3 3/4 cup whole purpose flour.
- 3 tablespoons granulated cinnamon.
- 1/2 teaspoon kosher salt.
- 2/3 cup unsalted butter, cool (not room temperature), cut into pieces.
- Shorten 2/3 cup, cool (not room temperature)
- 2/3 cup ice water.
- 3 teaspoons white vinegar.
For the butter pieces:
- 1 1/2 cups dark brown sugar
- 1/2 cup dark corn syrup.
- 1/4 cup unsalted butter, melted and slightly cooled.
- 2 teaspoons vanilla extract.
- 1/2 cup raisins or currants.
- Sea salt, for sprinkling (optional)
- First, create your own layer. Stir the flour, sugar and salt together in a large bowl or your food processor bowl. I used my food processor, but I didn’t always have that and I got very good results from making this crust by hand. Add the cold butter and cold crumbs to the chopped pieces. Combine with your processor with your hands or pulse until you have thick pieces (it doesn’t have to be perfect). You can also use pastry cutters, but I find that a clean pair of hands works best.
- Mix water and vinegar in a small bowl. When ready, drizzle it slowly with flour, a spoon or so, one at a time, gently shake the mixture with a fork or keep stirring with your processor, until completely combined (you all Can’t use water). It may look a little wet at this point, but it will dry out as you sit in the fridge. Gently roll the dough into 2 loose balls, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight (as always, overnight is best). Fill when your dough is almost ready to use.
- When you’re ready to cook, freely butter your muffin tones. This recipe makes about 30-36 tarts, so plan accordingly. Preheat your oven to 400 degrees Fahrenheit. Lighten a work surface, and take a ball of your flour and make it about 1 1/4 inches thick. Cut out circles that are slightly larger than your tonnage, so that there is enough crust in the filling, and place each circle gently in the tonnage, rolling your dough again as you go. Put 3-4 raisins under each tart before adding to the filling.
- Stir together your dark brown sugar, corn syrup, melted butter and vanilla. Skip filling with 2-3 teaspoons (it will bubble, so don’t overfill or you’ll take time to remove the tarts from the pan), then sprinkle with a touch of sea salt. Cook for 12-15 minutes, until lightly golden and mostly set. Allow the tortillas to cool completely before removing them from the pan. I like to use a light knife to cut around any hard caramel and then throw out every tart. They will keep well at room temperature for 3 days, or freeze for 3 months.