Quoting Michael Loo to Jim Weller <=-

sweet spices in meat dishes were popular in Europe
in the 1600s when the first Quebec settlers arrived. The custom
remained popular here long after it died in the motherland.

The question is whether these dishes were popular
among the classes which manned the first settlements.

Cinnamon and cloves were a luxury back then. And tourtieres were a
part of Reveillon, the feast after Midnight Mass on Christmas Eve.
Now it's a tradition and perhaps the average person doesn't even
know why, just like British Christmas plum puddings and mincemeat
pies. Certainly Christmas Eve tourtiere was a tradition in Roslind's
family and mince pie after the turkey on Christmas Day was in mine.
Our grandkids embrace both of those things along with Danish cookies
(Roslind's first husband has Danish roots) and having second
Christmas and New Years Eve celebrations based on the Julian
calendar (Neekha's maternal grandfather is Russian).

Kid's logic: more presents, more sweet treats, more parties. ("It's
part of my culture you know.")

And why garlic doesn't figure more prominently.

That I don't know.


Cheers

Jim


... It has become traditional recently.

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On 05-14-19 21:40, Jim Weller <=-
spoke to Michael Loo about Quebec pork spices <=-

Cinnamon and cloves were a luxury back then. And tourtieres were a
part of Reveillon, the feast after Midnight Mass on Christmas Eve.

In New Orleans, for the entire month of December the various restaurants prepare special reveillon menus. I had not previously heard that origin
of the term, thanks.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: VEGETABLES WITH COCONUT CREAM
Categories: Main dish, Vegetables, Indian
Yield: 6 Servings

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 T Oil
2 Cloves garlic
1 sm Red chilli, finely chopped
2 ts Black mustard seeds
2 ts Yellow mustard seeds
2 ts Cummin seeds
1 c Canned coconut cream
1 c Plain yoghurt

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large
pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1
minute. Add vegetables, cook, stirring a few minutes or until
vegetables are just tender; add coconut cream and yoghurt, stir until
heated through.

Compiled: Imran C. Submitted By IMRAN CHAUDHARY On 05-25-94

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

Reveillon, the feast after Midnight Mass on Christmas Eve.

In New Orleans, for the entire month of December the various
restaurants prepare special reveillon menus.

That is just so wrong and so commercial. Christmas Eve is supposed
to be a family affair. New Year's Eve reveillon can be and often is
a public party. And it's not just a long dinner, it's an all night
drinking party.

A grand tourtiere:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Reveillon Cipate
Categories: Holiday, Historical, Heirloom, Canadian, French
Yield: 12 Servings

4 lb Chicken
1 c Thinly sliced carrots
2 lb Boned pork shoulder
1/2 lb Sliced mushrooms
(optional - a modern
Addition)
2 lb Boneless stewing veal
2 c Diced potatoes
1 lb Boneless stewing beef
2 ts Salt
2 c Chopped onion
1/2 ts Pepper
1 1/2 c Diced celery
1/2 ts Savory
PASTRY:
2 c Flour
2/3 c Lard or shortening
1 ts Salt
1/2 c Cream or milk
1 ts Baking powder

Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare a
well-flavored stock with chicken bones. Remove fat from pork, dice
fine and fry until crisp. Cut pork, veal and beef in 3/4-inch cubes
and mix with chicken. Mix vegetables and seasonings. Scatter fried
pork fat over bottom of large heavy casserole (18 cup) or Dutch
oven. Fill dish with alternate layers of meat and vegetable
mixtures.

To make pastry: Mix flour, salt and baking powder. Cut in lard until
mixture resembles coarse bread crumbs. Add enough cream to make a
firm dough that can be easily rolled. Roll out to fill top of
casserole. Seal pastry firmly to edges of dish and cut several steam
vents. Refrigerate overnight to blend flavors.

Next day, pour in enough chicken stock through steam vents to fill
pie. Cover and bake at 300 F until meat is tender (about 2 1/2
hours). After 2 hours cooking, if pie seems dry add a little more
stock. Uncover for last 20 minutes to brown pastry.

From: Roots.Ancestry.Com

MMMMM

Cheers

Jim

... New Years happens only a limited number of times per year.

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