The French-Canadian identity can include many French speakers throughout every province and territory. Including Quebecois from Quebec, Acadians in the Maritimes, Brayons in New Brunswick, Métis in the Prairies, Franco-Ontarians, and other small groups.
Quebec is the biggest producer of maple syrup in the world. This sweet ingredient appears in many French-Canadian desserts.
It’s that time of year to decorate your Christmas tree, listen to Christmas tunes and overindulge in delicious meals and feasts! Why not try some French-Canadian classics? Simple, easy, inexpensive.
Gather your loved ones around the table for a taste of the French-Canadian culture and cuisine rooted in tradition. Many French-Canadian desserts were crafted by the working class with kitchen staples on hand like; butter, flour, milk and sweeteners such as brown sugar, maple syrup or molasses. Some of these delicious economical desserts were made with leftover pastry to avoid waste.
French Canadians name their Christmas Eve traditions ‘le Réveillon’ (the “awakening”). For Réveillon French Catholic families stay up late to attend midnight mass- in order to be in Church the moment Christmas Day begins. After service they return home for a feast and to eat, pray, sing, dance, tell stories and party well into the next morning.
Bûche de Noël or Yule log cake is a Christmas cake made to look like a log or tree branch that originated in France.
Tourtières have a long history and date back to the 1600s. Generations of French-Canadians have been including tourtières in their Christmas feasts. Every family has their own recipe or way of making it.
Réveillon can also take place on New Year’s Eve or Day. Many families exchange gifts and eat more delicious food.
French Canadian Recipes
