Canadian Lumberjack Party; The Menu and Recipes

Canadian Lumberjack Party; The Menu and Recipes

When choosing the menu, desserts weren’t a problem.
Apparently Canadians have no fear of butter. Or cream. The main meal was kept
simple, with a choice of either (or both) maple glazed chicken or salmon. There
was a sweet potato pecan casserole, and steamed veggies. Dessert was Nanaimo
bars and butter tarts, the pride and joy of our country.
Canadian Lumberjack Party; The Menu and Recipes

Canadian Lumberjack Party; The Menu and Recipes

Maple Glazed Salmon and Chicken

 (recipe increased to make enough for 8 serves)

The maple glaze works beautifully with either salmon or chicken, as well as over vegetables. To make the glaze, in a saucepan bring to a boil, 1 cup orange juice, 2/3 cup maple syrup, 4 tsp ginger powder (of fresh if possible) and 2 crushed garlic cloves. Lower the heat and simmer for 10 minutes until the consistancy is syrupy.

Set aside half the glaze.

If cooking salmon, preheat oven to 200oC. Cut enough aluminium foil for each salmon piece to be wrapped in and place salmon inthe middle. Brush each salmon piece with glaze, wrap and place in heated oven. Depending on the size, open the aluminium foil 5 minutes in, and drizzle a bit more over the salmon (leave 1/4 of the glaze for serving). Close it back up and allow to cook for another another few minutes. I like my salmon slightly pinky, however continue to cook for longer if you like it well cooked. When ready to serve, drizzle the rest of the glaze over the pieces of salmon.

Preheat oven to 175oC. To cook the chicken, heat a pan over medium heat with a bit of oil. Place washed chicken breast, one per person, in a bowl and coat with half the glaze. Sear in the chicken for ~1-2 minutes each side, before wrapping in aluminium foil, drizzling more glaze over, wrapping and placing it in the oven. Cook for 20 minutes, before opening the aluminium foil, flipping the chicken over. Close and cook for another 20 minutes. When ready to serve, drizzle with the remaining glaze.

Adapted from


Sweet Potato Casserole with Crunchy Pecan Topping

This dish makes either a delicious side or is hearty enough as a main meal for vegetarians. If you have leftovers, wrap it up in cling wrap in the fridge and have leftovers the day after.
Canadian Lumberjack Party; The Menu and Recipes

Steam 6-7 large peeled sweet potatoes until mashable. Blend until smooth and creamy in texture. Scoop into a large bowl and add in

1 ½ cups brown sugar, 4 beaten eggs, 2 tsp vanilla, 1 cup milk and ¾ cup
melted butter. Mix together well and scoop into a large casserole dish.

For the topping, mix together

1 cup brown sugar, 2/3 cup gf flour, 2/3 cup melted butter, and 2 cups crushed pecans. Sprinkle on top and bake in 175oC (350oF) for 40

Adapted from 


Nanaimo Bars
Early last year I had made mini Nanaimo bites, inside out. This time we’re making them the right way round.
Canadian Lumberjack Party; The Menu and Recipes

Base: Mix together in a bowl

1/2 cup melted butter, 
1/4 cup brown sugar and 1/3 cup cocoa powder until
the brown sugar has dissolved and the cocoa is blended in.

Then add in:

1 egg, 
1 tsp vanilla extract, 
2 cup crumbled chocolate cookies (if you
have graham crackers, please use them. But we can’t find graham crackers here
in Perth), 
1 cup shredded coconut
 and 1/2 cup crushed pecans.

Scoop into a buttered casserole dish, press so it’s even, and place in
the fridge for an hour to chill.


Filling: Blend together

1/4 cup of room temperature butter, 
2 tbsp milk, 
2 tbsp gf vanilla
custard powder, 
½ tsp vanilla extract, 
and 2 cup pure powdered icing sugar
(the pink bag with no clumps and is gluten free).

If it’s too drippy, add more icing sugar, bit by bit. If it’s too thick,
add just a little bit of milk until you have the right consistency. Spread it
across the base and chill for another 30 minutes.


Finally, you make the topping. In the microwave, heat at half strength ½
cup of chopped semisweet chocolate, until melted. Stir in 1 tbsp of unsalted
butter and spread across the filling. Refrigerate (once more!) until the
chocolate sets. Cut into squares and serve.

Recipe from

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