Grand maman's Ketchup aux Fruits - continuing the French Canadian tradition

This ketchup evokes wonderful memories of traditional Christmas dinners and my mom's ketchup aux fruits.  It's a tradition worth continuing and I am happy to keep making it every fall.

You'll need all the fall favourites: tomatoes, peaches, pears etc.  It's easy to make and always a popular Christmas hostess gift.  

 

To make approximately 12 500ml jars.

My grandmaman's green tomato ketchup

By the end of August, I am eying my garden tomatoes.  How many green tomatoes?  How much green tomato ketchup can I make this year?

This ketchup is traditional French Canadian deliciousness served with tourtière or with meat dishes.  Store bought, when you can find it, will never be as good as homemade.  

If you double the recipe, you'll have enough for gift giving.

To make six 250 ml jars

Fèves au Lard- The Tradition Continues... with Pulled Pork!

Fèves au lard- Baked Beans with pulled pork.

These are baked beans to you... Where there is winter, there will be baked beans! Everyone has a favourite recipe.  Are yours made with molasses, brown sugar or maple syrup?  Do you use salt pork or bacon? So many options...

In my French Canadian family, fèves au lard were served at Christmas parties (with the tourtières), skating parties, after snow rides or skiing, anytime a crowd needed good food.  During my week as a scout camp cook, beans were a favourite with the boys.  However, the ingredients were a major subject of discussion among us volunteer parent cooks.  I won over the crew with my "recipe" which included a pork roast in the beans.  Ahem, who would turn down beans and pulled pork, all in one pot?

The measurements in this recipe are approximate.  Keep tasting and adjusting your ingredients.  I've made these without the pork for a great vegetarian dish.

This recipe will serve four to six generously.

Tête fromagée- back to my French Canadian Roots!

Tête fromagée is a traditional French Canadian specialty usually made around the Holidays.  Now, when I say head cheese, I inevitably see noses wrinkle.  So, it's time to set the record straight because this dish is amazing!

Yes, it used to be made with a pig's head.  But, please, not anymore unless you happen to live down on the farm.  I use pork hocks and veal (osso bucco actually)  to make my tête fromagée.

No, it's not fatty.  People are probably thinking of paté or cretons which would be much fattier.  I use the veal in my recipe to actually cut down on the richness of the pork and to keep it lean.

Yes, it is gelled.  Simmering the bones "low and slow" results in natural gelling.

Please, don't buy tête fromagée from your local grocery store deli- I guarantee it won't be the same, not even close!  That stuff is probably chock full of additives and preservatives; it's definitely not the same thing.

Yes, it is delicious served on crackers or bread.  I like to have my tête fromagée on toast, sprinkled with a little salt and pepper.  Delicious.

My mom would  it make every December- the fridge shelves were lined with small bowls of "gelling" goodness.  Although it was made to serve up at Réveillon (that's the big party after Midnight mass) and Christmas dinner, it was also gifted to family and friends.

Learning to make tête fromagée was an adventure- it's one of those dishes that mama has no recipe for (I don't think she ever had a recipe for the dishes that really mattered!) and that you should just know instinctively how to make.  Every French Canadian cook has her/his own recipe.  My first few attempts generated a lot of questions- What's the ratio of pork to veal? "Three to one, but you can also use only pork".  How do I know it's cooked enough to gel?  "You'll just know."  Really!  What about seasonings and spices- how much do I use?  "Start with a little and taste it.  You'll know."  Ahemmm.

Well, I did learn and I look forward to making it every Christmas.  The following recipe will make about seven cups of tête fromagée which I divide into one-cup ceramic pots. The quantities listed are approximate :-)