If you're planning a little stay-at-home party for Canada Day on July 1 and are looking for some Canadian-themed inspiration for your menu, look no further! Our Executive Chef Dilup Attygalla has provided recipes for two mouth-watering mains: Ribs with Root Beer Sauce and Cedar Planked Salmon with Maple, Orange and Lemon Glaze. And for dessert, perfectly flaky and sweet Celebration Canada Butter Tarts!
Taken from actual dishes we've served in-park, these Canada Day recipes will sure be a hit with your friends and family.
OVEN-BAKED RIBS WITH ROOT BEER BBQ SAUCE
Root Beer BBQ sauce:
- 4 tbsp canola oil
- 1 tbsp. chopped garlic
- 2 oz finely diced onions
- 1 tsp. Salt
- 1/2 tsp. coarse black pepper
- 1 tsp. paprika
- 2 cups root beer
- Juice of 2 lemons
- 2 tbsp. Worcestershire sauce
- 1 cup ketchup
- 1/8 cups water
- 2 oz. Melted butter
- 2 kg Pork baby back ribs
- 2 tsp. garlic powder
- ½ tsp. Cumin Powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cracked black pepper
- ½ tsp. Chili Powder
- 2 teaspoons salt
- 3 tablespoons veg oil
- In a small sauce pan, reduce root beer from 2 cups to 1 cup over low heat. Remove from heat.
- Heat another sauce pan and add heat the canola oil. Add the onions and sauté until slightly browned.
- Add garlic and cook for 30 seconds more.
- Add salt, pepper and brown sugar and cook for 1 minute more.
- Add water, ketchup, lemon juice, Worcestershire sauce and simmer on low for about 25 minutes.
- Stir in root beer and melted butter then remove from heat.
- Use immediately or cool in fridge until needed. Sauce is best served at room temp or warmer.
- Preheat oven to 340°F
- Clean the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
- Mix all ingredients together. Rub the seasoning mix all over the ribs on both sides. Wrap ribs with tin foil and bake for 1 hour and 45 minutes.
- Remove the foil and glaze with root beer BBQ Sauce. Reduce the oven temperature to 300F and bake glaze ribs for another 15 minutes.
- Remove ribs from the oven, and serve with root beer barbecue sauce and side as you like.
BBQ CEDAR-PLANK SALMON WITH MAPLE, ORANGE AND LEMON GLAZE
- 18x8x1-inch untreated cedar plank
- 3 to 3.5lb or (4-5oz portion fillets) fillets salmon
- ½ cup extra virgin olive oil
- 1 table spoon chopped fresh dill
- 1 lemon, sliced
- 1 table spoon crushed black peppercorns
- 1 teaspoon coarse salt
For the glaze:
- 2 oranges, zest and juice
- 2 lemons, zest and juice
- 1 tbsp. fresh dill, chopped
- 1 cup maple syrup
- 2 tsp Dijon mustard
- 1/8 tsp red chilli flakes
- Salt and pepper to taste
- Soak a cedar plank board in water approximately 12 hours, or overnight.
- Rub salmon filets with maple lemon glaze and olive oil. Arrange on the plank. Top salmon with red onion, lemon slices, sprinkle salt and black peppercorns. Let it rest for 1 hour in the fridge.
- Preheat BBQ for Medium heat. Place prepared plank on the BBQ. Cover fish with tinfoil. If cedar plank is getting too dry spray little water on it.
- Cook salmon, covered, 8 to 10 minutes and remove the foil. Cook for another 4 to 6 minutes or until fish is cooked. Make sure fish is not over cooked.
CELEBRATION CANADA BUTTER TART
Yield: 12 tarts
For the Pastry:
- 4.5oz all-purpose flour
- 1/4 tsp salt
- 4oz cold butter, cut into small cubes
- 1 large egg yolk
- 1 tbsp fresh lemon juice
- 1/2 cup ice water
For the filling
- 12oz packed brown sugar
- 6 eggs
- 12oz butter
- 1/4 cup heavy cream
- 1 cup raisins
- 1 cup chopped walnuts
Make the pastry:
- Mix all ingredients together and add in about ½ cup ice water until the pastry holds together. Do not over mix. You may need to add little more ice water to hold the dough and to gather up last of the dry bits.
- Press into a disc, and wrap. Chill until firm.
- Let the dough rest at room temperature for about 20-25 minutes before rolling.
- On a floured surface, roll out pastry to a ⅛-inch thickness. Using a 4-inch round cookie cutter, cut out 12 circles, rerolling scraps if necessary. Fit into greased muffin cups.
Prepare the filling:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream the butter, sugar and eggs well. Add remaining ingredients (except raisins/walnuts) and mix thoroughly.
- Place walnuts and raisins in the 12 muffins cups with the pastry.
- Pour batter into tart shells, no more than half full.
- Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly.
- Remove from the oven and cool down before storing in the fridge. You can serve them cold or hot. Enjoy!