Happy Canada Day!!!! July 1st! We started the celebrations early and have been revelling ever since. I hope you have enjoyed following along with my patriotic menu. Today is my final post in my "Is My Face Red (and White)" challenge. It has been a good deal of fun for me to challenge myself to come up with a menu based on a theme. Each dish has represented Canada as a melting pot of cultures, tastes and sounds which is an exact replica of what the philosophy of Canada is all about. With this unique red and white menu we have visited the four corners of the world from Spain to South America and focused on fresh, local and Canadian ingredients. As stated in this previous post not only will we be wearing red and white T-shirts and sun hats at the MTBT household today(the colours of the Canadian flag), but, we will also be enjoying a feast of red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show. Canada Day tomorrow is the day that red and white shines in a patriotic menu to delight your guests.
First up in our patriotic menu was a Tomato Salad with Pickled Shallots and Goat Cheese Crouton . We next moved on to a classic Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp. Our final tempting appetizer was Baby Scallops Ceviche in Radicchio Cups.
Red (and White) Menu
by More Than Burnt Toast
1 pound fresh or frozen raspberries6 tablespoons white sugar
1 cup white sugar
1/3 cup hot water
1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
1/2 cup cold water
1 tub mascarpone
1/2 cup granulated sugar (125 mL)2 egg yolks
1/4 cup brandy (50 mL)
1 tablespoon lemon juice (15 mL)
1-1/2 teaspoons vanilla (7 mL)
1-1/2 cups whipping cream (375 mL)
2 pkg small soft ladyfingers, halved
Good quality chocolate, shaved
1/2 cup fresh raspberries 125 mL
In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. Reserve some whole raspberries for on top of tiramisu. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water to make a syrup. When dissolved, stir in Grand Marnier and cold water; set aside.
In large bowl, beat mascarpone with sugar.
In separate bowl set over hot (not boiling) water, beat egg yolks with clean beaters for 5 minutes or until pale and thickened (if your water starts to boil your eggs will scramble, if the water begins to boil remove your eggs from the heat); beat into mascarpone mixture. Stir in brandy, lemon juice and vanilla. Whip 1/2 cup (125 mL) of the cream; fold into mascarpone mixture.
Dip ladyfingers briefly into Grand Marnier syrup one at a time. Line bottom of 8 cup (2 L) glass trifle bowl with 12 ladyfinger halves. Spread with one quarter of the mascarpone mixture. Grate chocolate over top. Sprinkle with one third of the crushed raspberries, pressing some against glass to show through.
Repeat ladyfinger, mascarpone, chocolate and raspberry layers twice.
Whip remaining 1 cup (250 mL) cream with 1-2 teaspoons of powdered milk. Using the powdered milk is a bakers secret which will prevent the whipping cream from separating while refrigerated overnight. (Alternately whip the whipping cream just before serving). Mound whipping cream over trifle, leaving rim of mascarpone mixture visible. Garnish with reserved raspberries, chocolate shavings and toasted almonds if desired.
Cover lightly and refrigerate for at least 4 hours or overnight.
Other red and white dish suggestions:
French Tomato Tart - Angela of Spinach Tiger
Roasted Red Pepper Pesto - Ruth of Once Upon a Feast
Grilled Beet Salad - Food Network
Pesto Cherry Tomato Caprese
Char-Grilled Halloumi with Tomato Dressing
Heirloom Tomato Salad with Pesto Vinaigrette
Layered Heirloom Tomatoes with Feta and Basil Oil
Roasted Rhubarb Ice Cream - All Our Fingers in the Pie/Cooking with Julie
Frozen Strawberry Margarita
Red Snapper Baked in Salt with Romesco Sauce
Tomato Basil Shrimp Skewers
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