>Canadian Iconic Desserts: Red Fife Whole Wheat

>Dawn was asked to participate in a panel discussion at the Royal Ontario Museum this past Sunday (December 13, 2009). Being of a one track mind when it comes to whole grains, she knew it had to be something with Red Fife-Red Fife Apple Tart with Maple Sugar & Black Walnuts-see recipe on previous post. A versatile heritage whole wheat, grown primarily in Hastings County and the Petersborough area of southern Ontario, Red Fife is experiencing a resurgence with local bakers (even pasta makers, after being an endangered food with less than a couple of pounds of seeds surviving.

We are currently using six heritage organic grains (Rye, Spelt, Buckwheat, Red Fife Whole Wheat, Oatmeal and Barley) in various forms in our crackers and cookies. The barley and oatmeal is grown by Franz Seeburger of Hope ECO farms out in Alymer. The other grains are grown by John and Patricia Hastings of Madoc.

Red Fife Whole Wheat is a fabulous wheat with a great story of success that is uniquely Canadian. And as we have gotten to know John and Patricia and see their dedication to growing heritage grains we have a better understanding of the link between sustainable agriculture and long-term agricultural diversity.

Here is a short portion of Dawn’s moment at the podium during the panel discussion at the Royal Ontario Museum this past Sunday.

>Red Fife Apple Tart with Maple Sugar

>Sorry! I have been asked to include the recipe. Here it is:

Red Fife Apple Tart with Maple Sugar
Serves 8, generously
The red fife makes a sweet and nutty crust, with a firm cookie texture. Not too sweet, it can be eaten for breakfast, too.

11/4 cup Red Fife Whole Wheat
½ cup All-Purpose flour
2 tablespoons maple sugar
¾ teaspoon baking soda
½ teaspoon salt
10 tablespoons butter, cold
1 egg yolk, large
¼ cup whole milk yogurt
1-2 tablespoons cold water
Blend the dry ingredients and cut in the butter until it is the size of peas and then add the egg yolk and yogurt and gently mix. If the dough isn’t coming together in a shaggy mass, add one tablespoon of water (or more if needed) and bring together in a rough flattened round. Refrigerate for 1 hour (or overnight).

¼ cup toasted and ground almonds
¼ cup toasted and ground black walnuts
5 medium apples
¾ cup maple sugar
½ teaspoon cinnamon
Squeeze of lemon juice
¼ cup maple syrup

Heat oven to 350F.
Roll out the dough onto a lightly floured surface or directly onto parchment paper. Dust the top of the dough to keep the rolling pin from sticking. Roll to a 12×17 inch rectangle. Place in same size baking tray and trim the excess. Chill for 30 minutes and then pre-bake for 10 minutes.
Meanwhile, peel, core and then thinly slice the apple segments (less than 1/8th of an inch thick). Place in a medium bowl and toss with lemon juice, sugar and cinnamon.

Sprinkle the dough with the ground nuts and then place apple slices over tart dough in parallel rows, overlapping each slice slightly.
Bake 40-45 minutes or until apples are soft and crust is well-browned. Brush with the ¼ cup maple syrup.

>Canadian Sweet Treats: Food Experts Debate the Classics

Evelyn’s Crackers’ very own Dawn Woodward is on a food panel at the Royal Ontario Museum (ROM) on December 13th posted on Akimbo.ca focused on distinctly Canadian desserts:

Did you know that the butter tart is practically a Canadian culinary icon? But what about carrot pudding, fruitcake, and various types of squares? All of these have a significant presence in Canada’s culinary history. Listen and interact with a panel of food experts who will discuss these and other sweet Canadian delights. Enjoy a sampling of different sweet treats. And vote on your favourite!

Butter Tarts
In Canada, baking the perfect butter tart is the holy grail of pastry. For Elizabeth Baird the search began with Classic Canadian Cooking in 1974 and has continued through her 20 years as food editor of Canadian Living Magazine, co- host of Canadian Living Cooks and into best seller The Complete Canadian Living Baking Book.

Carrot Pudding
Liz Driver is the curator of Campbell House Museum in Toronto, author of Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949, and a past president of the Culinary Historians of Ontario.

Cocoa Oat Bars with Barley Flakes
Nettie Cronish is a natural foods chef, culinary instructor, cookbook author, chair of the Women’s Culinary Network, and a board member of Transfair Canada.

Fruit Cake
Rose Murray is a cookbook author, food writer and broadcaster. Rose’s first book The Christmas Cookbook was published in 1979 and reprinted several times under the title Canadian Christmas Cooking. Her ninth book Hungry for Comfort won two awards in the 2004 national Culinary Book Awards and her tenth, A Taste of Canada, has been short-listed for the 2009 awards.

Lemon Squares
Alison Fryer has been a cookbook judge for the James Beard Foundation, International Association of Culinary Professionals & Cuisine Canada. A past winner of the Women’s Culinary Network Woman of the Year, Canadian Booksellers Association Bookseller of the Year, and Ontario Hostelry Institute Gold Award. She is a frequent contributor to radio and TV.

Red Fife Apple Tart with Maple Sugar
Dawn Woodward is the owner of Evelyn’s Crackers and Cookies, specializing in handmade treats using local organic heritage grains.

Moderator: Fiona Lucas, past president of the Culinary Historians of Ontario, incoming Chair of the Canadian Culinary Book Awards sponsored by Cuisine Canada and the University of Guelph, and Program Officer for Historic Foodways at Spadina House.

Cost: Public $32 Member $29

Register Now!
or call 416-506-5797
Sunday, December 13, 1 – 2:30 pm