This year in Toronto-St.Paul’s, we are planning to celebrate Canada Day while apart. We can’t be together at Wells Hill Park. We won’t be able to gather for a Sunrise ceremony. We won’t be able to sing O Canada together. We’ll have to cook our own hotdogs and plan our own games for the children.

So instead, we want to hear your Canada Day stories, recipes, and art to post on our website and connect our community!  Send them to us at [email protected] and we’ll post them below.

RECIPES

 MAPLE SUGAR COOKIES

Submitted by Chef Anne Sorrenti of Oakwood Hardware

Ingredients

• 3 cups all-purpose flour, plus more for surface
• 1/2 tsp salt
• 8 oz (2 sticks) unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg yolk
• 3/4 cup maple syrup (preferably grade A)
• Vegetable oil cooking spray
• 1/3 cup sanding sugar (if you cannot find sanding sugar use coarse “sugar in the raw”)

Method

1. Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
2. Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
3. Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps . Freeze cookies until firm, about 15 minutes.
4. Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar.

ROSA’S AWARD-WINNING LASAGNE

Submitted by 7 Numbers Restaurant at 516 Eglinton Ave W , a member of the Eglinton Way BIA

Winner of the 2014 ‘Lasagna Wars’ on the Cooking Channel’s Best in Chow, my prize-winning lasagna will have your family coming back for seconds (and maybe thirds).
Yield: 1 serving dish – 12 small portions / 8 large portions

Ingredients

• 1/2 Onion (sliced)
• 2 1/2 lbs Ground veal
• 1 tbsp Olive oil
• 1/2 tbsp Chopped garlic
• 1-2 tsp Salt
• 1/4 tsp Pepper
• 1 1/2 cups Water
• 1 1/2 cups Shredded mozzarella
• 6 sheets Lasagna noodles, cut in half
• 3/4 cups Parmesan cheese
• 1 1/2 litres Tomato sauce

Preparation

1. Heat oil on low in a medium saucepan and then add garlic, onion, salt, and pepper. Sauté a few minutes until soft and translucent.
2. Add veal and brown.
3. Add half the water and cook for approximately 30 minutes, stirring occasionally to mash meat and blend the ingredients.
4. Add the other half of water, mix, and cook through.
5. Remove from heat and set aside.
6. In a separate medium saucepan, bring sauce to boil and then set to low to simmer.
7. Fill one large pot with water and a splash of olive oil and bring to boil.
8. Fill a second large pot with cold water and set aside.
9. Once the first pot has come to a boil, add 6 of the halved lasagna noodle sheets and let cook for approx. 1 minute.
10. Remove sheets and submerge in pot with cold water.
11. Repeat with 6 more halved sheets.
12. Leave all sheets in the cold water until ready to assemble.

Assembly

1. Preheat oven to 250°F
2. Add 1 1/2 large ladles of sauce into bottom of hotel pan
3. Lay 2 halved lasagna noodle sheets vertically in bottom of hotel pan
4. Pour 1 scoops of sauce over noodles
5. Spread 1 1/2 scoops of veal on top
6. Sprinkle one handful of parmesan cheese over veal
7. Sprinkle one handful of mozzarella cheese over veal
8. Lay 2 halved sheets on top, this time, horizontally
9. Repeat 4 more times, each time alternating noodles vertically and horizontally, for a total of 5 layers
10. At the end of 5th layer, add 1 1/2 scoops of sauce and then add a 6th layer of noodles
11. Add 1-2 more scoops of sauce and then a small sprinkle of parmesan cheese on top
12. Tuck down corners by using your fingers to gently press the noodles down, ensuring all layers are tucked in
13. Bake uncovered on centre rack for 60 min

Buon Appetito!

TARALLI

Submitted by 7 Numbers Restaurant at 516 Eglinton Ave W , a member of the Eglinton Way BIA

Made with a soft, no-yeast dough, taralli is a holiday tradition in our family, and goes perfectly with a glass of wine. Serve with or after dinner.

Ingredients

• 4 cups Flour
• 1 tsp Salt
• 1 cup Dry white wine
• 1-2 tsp Fennel seeds and cracked black pepper

Method

1. Preheat oven to 375°F
2. In a large bowl, mix the flour and salt.
3. Add the oil and wine, and mix with a fork until the dough forms into a rough mass.
4. On a wooden board, knead dough for approx. 5 minutes, until smooth. Knead spices into dough.
5. Cover the dough and let it rest for 15-30 minutes.
6. Pinch walnut-sized pieces of dough, rolling first between your hands and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4″ long (10 cm).
7. Shape each rope into a ring and seal the edges by pressing them together lightly, then set aside on a wooden board and cover with a towel.
8. In the meantime, bring a large pot of water to boil.
9. Put 6-10 of the taralli into the boiling water, and when they float to the surface (this will only take 30-60 seconds!) remove them with a slotted spoon and place them on a cloth to dry and cool.
10. Put the cooled taralli on baking sheets and bake for approx. 25 minutes, until golden.
11. Remove and cool on racks.
12. Store in a closed container to keep them crisp.

SALAD NICOISE

Submitted by Ann Lawson

Ingredients

Open to variation, add your favourite vegetables.

• 1 pound potatoes. Cooked cooled and cut into 1 inch chunks
• 1 pound green beans. Blanched and cooled
• 1-2 cups cherry tomatoes, halved
• 2 cans of chunked tuna, drained
• 4 hard boiled eggs, quartered
• 1 can anchovy fillets
• 1/2 cup black olives
• Fresh herbs like chives parsley basil chopped fine
• 3 green onions chopped
• 1 cup basic vinaigrette
• Lettuce of your choice…I like a mixture of bibb and arugula

Method

1. Toss cooked potatoes with half of the vinaigrette and set aside.
2. Just before serving, line a platter with lettuce. Season beans and tomatoes with some of the remaining vinaigrette.
3. Arrange potatoes in centre of the platter. Surround with green beans and tomatoes. Decorate with chunked tuna, eggs anchovy fillets and olives. Sprinkle with herbs and green onions and the rest of the vinaigrette.
4. Serve with baguette.

Serves 4 for lunch

NANAIMO BARS

Submitted by Roz Mendelson

Ingredients

Layer 1:


• 1/2 cup butter
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 cups graham wafer crumbs
• 1 cup long-thread coconut
• 1/2 cup chopped walnuts or pecans

Layer 2:

• 1/4 cup butter, softened
• 3 Tbsp. milk
• 2 cups icing sugar
• 2 Tbsp. custard powder

Layer 3:

• 5 oz. semi-sweet chocolate
• 1 Tbsp. butter

Instructions

1. Grease a 9-inch square baking pan and set aside.
2. In a bowl, mix together the first four ingredients and set over boiling water.
3. Stir until slightly thickened.
4. Add next three ingredients.
5. Press the mixture into the prepared pan, pressing down to spread evenly.
6. Let stand for 15 minutes.
7. Mix together all four Layer 2 ingredients and spread over the first layer.
8. In a bowl, melt chocolate over hot (not boiling) water.
9. Very slowly stir in the butter.
10. Spread over the second layer.
11. Refrigerate, then cut into squares.

CHILLED PEA SOUP

Submitted by Carolyn Bennett

Ingredients

• I tbsp butter
• 1 tbsp olive oil
• 2 fat shallots, chopped
• 1 stem celery finely chopped
• 600 ml vegetable or chicken stock
• 400 gm fresh peas
• Salt and freshly ground pepper to taste
• 20 g fresh mint leaves, roughly chopped
• 4 tbsp crème fraiche of yoghurt for garnish

Method

1. Melt the butter with the oil over a medium heat
2. Add the shallots and celery, sesaon cover and sweat very gently, avoiding colouring, for 15 minutes or until completely soft
3. Add the stock and bring to a simmer
4. Add the peas and simmer for 10 minutes until the peas are soft
5. Remove from the heat, add the chopped mint and purèe
6. Taste and adjust the seasoning
7. Chill and serve in small mason jars.
8. Garnish with a swirl of crème fraiche of yoghurt, a sprig of mint and lots of cracked pepper

WILD RICE SUMMER SALAD

Submitted by Carolyn Bennett

Ingredients

• 4 ½ cups wild rice ( 1 1/2 cups uncooked)
• 1 1/2 cups strawberries
• 1 cup blueberries
• 1 red bell pepper cut into small squares
• ½ pound cooked asparagus cut into 2-3″ pieces
• 3 tablespoons diced red onion
• ½ cup caramelized or plain walnuts
• ¼ cup feta
• ¼ cup chopped fresh basil

Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon cider vinegar
• 1 teaspoon dijon mustard
• ¼ teaspoon salt

Method

1. Soak and cook rice and cool, place in pretty bowl
2. Shake vinaigrette ingredients in a jar
3. Toss cold rice with vinaigrette
4. Place the ‘toppings’ in tidy sections on top of rice
5. At last minute fold the toppings into the rice before serving

Note: This lasts for days in the refrigerator — sometimes just have to ‘refresh’ the strawberries etc

PAVLOVA WITH STRAWBERRIES AND MAPLE SYRUP CREAM

Submitted by Carolyn Bennett

Meringue Ingredients

• 1 1/2 tsp pure vanilla extract
• 2 tsp white wine vinegar
• 1 1/2 tablespoons cornstarch
• 1- 1/4 cups fine berry sugar (just put regular sugar in blender or Cuisinart) (or if you can find it – use 1 cup maple sugar and 1/4 cup berry sugar or any combination of them)
• 6 large egg whites, room temperature
• Pinch salt

Method

1. Preheat the oven to 275°. Line a large baking sheet with parchment paper.
2. Mix the vanilla and vinegar in a small cup.
3. Mix cornstarch into the sugar in the measuring cup
4. Whip egg whites and salt, start on low and increase slowly for 2-3 minutes.
5. Increase speed to medium-high, sprinkle in the sugar-cornstarch mixture a teaspoon at a time, mixing well after each addition. Reduce speed and slowly stir in the vanilla/vinegar. Increase speed and whip until meringue is glossy and stiff peaks form.
6. Spoon or pipe the meringue into mounds 3 inch wide onto the parchment paper lined baking sheet. Create a well in the middle of the mound to act as a dish to hold the whipped cream and berries. (or you can make one big pavlova with the same bowl-shape)
7. Place on centre rack of oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside. Turn the oven off and leave the meringue inside until completely cold at least another hour.

Maple Syrup Whipped Cream Ingredients

• 1 cup whipping cream
• 2-3 tablespoons maple syrup
• 1 tablespoon icing sugar

Method

Freeze the mixing bowl and whisk attachment. Whip cream until soft peaks form. Mix in the maple syrup and icing sugar and whip until stiff peaks form.

Assembly

Top each pavlova with whipped cream and fresh strawberries and drizzle with maple syrup.

Makes 8-10 pavlovas.

RASPBERRY FLAN

Submitted by Carolyn Bennett

Ingredients

• 1 cup flour
• salt
• 2 tbsp sugar
• 1/2 cup butter
• 1 tbsp vinegar
• 1 cup sugar
• 2 tbsp flour
• 3 cups raspberries

Method

1. Combine 1 cup flour, salt and 2 tbsp sugar
2. add butter and vinegar and mix well with hands
3. press gently into a 9-inch pie plate
4. Mix together gently 1 cup sugar, 2 tbsp flour and 2 cups raspberries, place in pie plate
5. Bake at 400 degrees F for 50-60 minutes
6. Sprinkle with remaining berries after removing from oven

STORIES AND MEMORIES

 INSPIRING #RECONCILIACTION:
MY FIRST SUNRISE CEREMONY IN TORONTO-ST. PAUL’S

Submitted by Carolyn Bennett

At 5.30 am July 1 2017 we held a sunrise ceremony in Toronto-St.Pauls at Wells Hill Park to recognize the difficulty First Nations, Inuit and Métis were having in celebrating 150 years of damaging colonial policies. We expected about 40-50 people. Over 300 arrived. They seemed to keep arriving through the trees as the circle expanded and expanded and expanded. Knowledge-keeper Steve Teekens, Executive Director of NaMeRes, taught everyone how to smudge and explained why it was important. A small amount of tobacco was placed into the left hand of each person….. the increased numbers meant that by the end it was a very tiny amount. The eastern sky gradually filled with the morning light. We ran out of paper cups for the water round and so poured water into cupped hands for almost half the circle.

When it came to the strawberry round it seemed like people understood…. families were sharing one strawberry and we ended up with strawberries left over. Steve then went around the circle asking each of us to say one word that represented what they were feeling…. community, love, reconciliation, respect, understanding were the words most often chosen.

The tobacco was put down. Our spirits were nourished. We were very grateful for the new day… new understandings and new friends. ‎ Everyone went home feeling the responsibility each of us needed to play in the reconciliACTION that would transform the next 150 years.

PICTURES FROM CANADA DAY @ WELL’S HILL PARK

Submitted by Ann Lawson

DECORATIONS & ARTWORK

Illustration by Barry Bernardi