Explore: Betterave À Sucre

Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the

"ears of Christ" and it is generally served in cabanes à sucre (sugar shacks) in spring time, as a salty and crunchy side contrasting with maple syrup-laden

Rappie pie is a traditional Acadian dish from southwest Nova Scotia, New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure

commonly served during "le temps des sucres" in sugar shacks. Grand-pères are cakes which are more or less in the shape of a ball and that created out of dough

cretons". L'épicerie (série télévisée) (in French). 2004. [...] des produits à base de veau ou de volaille, dans ces cas-là on parle de cretonnade. Le terme

lard is a traditional dish presented at sugar shacks during le temps des sucres in Québec and other French-speaking regions of Canada. This dish was inspired

Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from

Traité complet sur le sucre européen de betteraves, M. Derosne, D. Colas, Paris Achard, Franz Carl (1799), "Procédé d'extraction du sucre de better", Annales

Betteraves marinées are a recipe which dates back to when families in French-speaking parts of Canada would need to preserve food for the winter. The

sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple