Monday, July 1, 2019

Folklorama: Grand-pères and Bannock


Happy Canada Day!!

In honour of the occasion I thought we should take a look at the two Canadian pavilions which were held in 1980: the Canadien-Français Pavilion and the Native Canadian Pavilion.

The Canadien-Français Pavilion was held at 340 Boul Provencher in St-Boniface, the French section of Winnipeg.
That’s 340 Provencher Boulevard, if you’re not familiar with the area.
The pavilion was sponsored by Les Danseurs de la Riviére-Rouge, who also performed the gigues.

There were displays of the traditions, crafts, literature, music and history of the French-Canadian community.
Le Beau Temps, “special instruments”, and fiddlers also appeared on stage. 

There was plenty of food: traditional pea soup, six pâtes (composed of meat and pastry), meat ball stew, farmer’s bread, pâte, and corn on the cob, to be enjoyed with the drink, Caribou, along with domestic beers and liquors, juices and soft drinks.
In addition to Grand-pères, there were generous servings of tart au sucre (sugar pie), raisin tarts, and apple and maple syrup pie for dessert.
The show was always lively and the atmosphere filled with the spirit of Bienvenue!

Tansi! The Native Canadian Pavilion, at 465 Alexander Avenue, was sponsored by the Indian and Metis Friendship Centre.
The entertainment there was also energetic, featuring Pow-wow, jigging, and square dancing.

The menu wasn’t as extensive as other pavilions, but it was hearty: buffalo meat and wild rice served with bannock, a flat bread made with oat or barley flour. 
The program noted that: 
“Alcoholic beverages will not be served during the Pow-Wow or after 11:30 p.m.”

This year’s Folklorama has three Canadian pavilions:
Pavillon canadien-français
First Nations Pavilion
Metis Pavilion

Be sure to come by and visit, eh!


Here’s the English translation for the Grand-pères (Grandparents) recipe:

3 Cups of water
2 Cups brown sugar
1 Tablespoon butter
1 Tablespoon maple essence

1/2 Cup white sugar
1 Tablespoon butter 
1/2 Cup milk
1 1/2 Cup flour
2 teaspoons baking powder
pinch of salt
1 teaspoon vanilla 

Mix in a large saucepan the first 4 ingredients to make the syrup. 
Bring to the boil.

Mix together the ingredients for the dough. 
Using a large spoon, place scoops of batter in the syrup.
Cook 14 minutes.

You’re welcome!


3 tasses d’eau
2 tasses sucre brun
1 c. table beurre
1 c. table essence d’erable

1/2 tasse sucre blanc
1 c. table beurre
1/2 tasse lait
1 1/2 tasse farine
2 c. thé poudre à pâte
pincée de sel
1 c. thé vanilla

Mélange dans une grande casserole les 4 premiers ingrédients pour faire le syrop. Emmener à l’ébullition.

Mélanger ensemble les ingrédients pour la pâte. Déposer par grand cuillère dans le sirop.
Cuire 14 minutes.


Sift together in a large bowl
3 Cups flour
1/2 teaspoon salt
3 Tablespoons baking powder

Melt in a small pot 
1/2 pound lard or shortening
Add to the dry ingredients.
Stir in
1 1/2 Cups cold water
1 1/2 Cups cold milk
Stir until the flour is doughy.
Keep adding flour until the dough does not stick to your hands.
Pat it down into a square pan.
Bake in 400º F oven for 40-45 minutes.

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