A month ago, I joined the Canadian Food Experience Project, writing about my memories of a uniquely Canadian food experience.
The Canadian Food Experience Project began on June 7 2013. Per the project:
“As we share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.”
This month’s topic is “A Regional Canadian Food”.
My mind immediately went to the years I spent living in Newfoundland. Newfoundland has a unique culture - even within the Atlantic Canadian provinces alone! - and that really comes through in their food. I was spoiled on some of the best seafood ANYWHERE, and was always trying new things.. rabbit stew. Flipper pie. Every manner of deep fried seafood imaginable. Unique preparations of fish and shellfish, and the most wonderful game meats.
I love moose stew, and I'm proud to say that I make the most insanely amazing moose stew ever. Unfortunately, I haven't been able to get my hands on any moose in the past 7 years... and I'd be afraid to admit to just what depravity I'd agree to, just to get some at this point!
Part of what makes my moose stew insane is the inclusion of partridgeberry wine - a unique wine that is locally produced and readily available in Newfoundland. The tart, bright flavours of the wine work so beautifully with the gamey flavor of the meat... oh, it's a work of art. I really, really need to get some moose meat soon. (Sorry, I mean.. "Gotta get me moose, b'y!").
Partridgeberries are indigenous to Newfoundland, as well as Scandinavia. They're tart little red berries that taste like a cross between a cranberry and a blueberry... you may know them as "lingonberries", if you're a fan of IKEA!
They are one of a few amazing berries that grow wild in Newfoundland, and they're very popular in Newfoundland cuisine, appearing in jams, sauces, in candies, on cheesecake... and in wine. You can buy partridgeberry wine in local wine stores back home, as there are several Newfoundland wineries that specialize in it.
Unfortunately, you can't buy partridgeberry wine here in Minnesota, anywhere I've seen. Homesick desperation is one of the mothers of invention in my kitchen, and a few years ago I created a recipe for partridgeberry wine. We were able to buy a case of the berries from a local wholesaler!
This makes a very full bodied, gorgeous wine. It's a fairly sweet wine, with a great mouth feel .. very delicious, and very luxurious. Definitely worth the effort of finding a case of partridgeberries!
If you haven't attempted making wine before, don't be intimidated! Check out our primer to home brewing, it starts here, with parts 2 and 3 here and here. Just a small handful of entries, and you'll be good to go!
Unable to get your hands on partridgeberries? I actually designed a "faux partridgeberry" wine recipe a while back, click here to go there!
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|With 2017 being Canada's 150th birthday, it's about time I wrote the Canadian cookbook I've been planning for YEARS.
"More than Poutine" will be a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.
"More Than Poutine" is available for purchase, here.