Acadian Day HEADER EN


If Acadian culture is known for two things it is their wonderful and warm hospitality and the delicious homemade foods. Seafood of course, but also their sweet home baked desserts. Try one of our recipes here or ask Memere for hers.

Poutine à trou


2 1/2 cups of flour
4 tsp. baking powder
1/2 tsp salt
2 tablespoons butter
3/4 cup of milk

4 apples
1/2 cup of raisins
1/2 cup cranberries

1 cup brown sugar
3/4 cup of water

Mix the flour, baking powder, salt and sugar. Stir in the butter and slowly pour in the milk, stirring until smooth. Roll dough to 5 to 6 inches in diameter.

Peel the apples and cut them into small pieces. Place the apples, raisins and cranberries on each rolled dough. Rub the edge of the dough with milk or water and form a ball by closing the edges leaving a hole about 1/2 inch on top of each rolled dough. Place on a lined baking sheet in the oven at 375°F and bake for 30 minutes.

Prepare the syrup by mixing the sugar and water. Boil for 5 minutes. When the poutines are cooked, remove them from the oven and pour the syrup into the hole of each poutine. Serve hot or cold.


Pair with: Hommage Aux Acadiens Pinot Noir 750ml

Pets de sœur

Pets de soeurs

1 1/2 cup flour
1/2 cup cold water
1/3 melted butter

3/4 cup brown sugar
1/4 melted butter
1 tsp cinnamon

1/3 cup maple syrup

Mix all the dough ingredients together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F.

In a bowl, combine the filling ingredients. On a lightly floured surface, roll out the dough into a 10-inch square. Spread the filling over the entire surface of the dough, then roll out the dough tightly. Cut the dough into ten slices. Similar to cinnamon rolls.

Butter a 8-inch square baking dish, then place the slices of dough side by side. Pour the maple syrup over. Bake for 30 to 35 minutes.


Pair with: Hoegaarden Wheat Beer 12 B (330ml)

Blueberry Crisp 

Croustade aux bleuets

3 cups frozen blueberries
1/3 cup brown sugar
1 tbsp flour
1/2 cup oatmeal
1/2 cup flour
1/4 cup melted butter
3 tbsp brown sugar

Mix brown sugar with flour and add blueberries. Place the mix on an 8 inch baking dish.

Mix oatmeal, flour, brown sugar and melted butter. Add this mix to the blueberry mix on the baking dish. Bake for 45 minutes at 350F.


Pair with: Domaine De Nizas Mazet Rouge 750ml



2 cups buckwheat flour
1 cup white flour
3 tsp baking powder
1 tsp salt
2 cups cold water
1 cup boiling water

Mix all dry ingredients together. Add 2 cups of cold water to the dry ingredients and mix well. Let it rest for 5 minutes. Add 1 cup of boiling water and mix. Add some cold water if the batter is too thick.

Pour batter in a cast iron skillet like a pancake. Only cook on one side.


Pair with: Romeo's Gin 750ml

Oatmeal Cookies

Galette d'avoine

3/4 cup oatmeal
1 egg
1 cup molasses
1/2 cup lard or butter
1/4 boiling water
1 tsp baking soda
1 tsp salt
1 tsp ginger
1 tsp cloves
1/2 tsp cinnamon

Melt the lard or butter over low heat and stir in the molasses until fully mixed together, then allow to cool to room temperature. Dissolve baking soda in boiling water let it cool. Beat the egg with a fork and gradually stir in the molasses and lard mixture. Add the water and baking soda at room temperature. Mix the flour with the spices.

Stir this dry mixture into the liquid mixture until you obtain a soft and homogeneous dough. Flour a surface to roll out the dough. Cut into rounds or desired shape using a glass or cookie cutter.

On a greased cookie sheet, bake at 375°F for about 20 minutes or until are cooked through.


Pair with: LOOP Gin 750ml

Molasses Cookies

Galette de melasse

1 cup butter
1 cup sugar
1 cup molasses
1 cup warm water
5 cups flour
1 egg
3 1/2 tsp baking soda
2 tsp ginger
1 tsp vanilla
1 tsp salt

Mix butter, sugar, egg and vanilla. Add water and mix well. Add all the dry ingredients to the flour. Add to the first mixture. Roll and cut to taste. Bake at 375F for 10 minutes.


Pair with: Pop Shoppe Hard Cream Soda