Have You Ever Heard of These EASY Toasts? 🍞 🥖
HTML-код
- Опубликовано: 28 июн 2024
- Thank you so much to Christina, April, Katarina, Tolga, and Penny for sharing your toasts with us!
The artist behind me is Anissa Rivière! Check out her page on my website: www.beryl.nyc/index.php/aniss...
The German Strammer Max from my Sandwich episode that I mentioned: • Trying 5 Sandwiches Fr...
Iraqi Dibis W’rashi from one of my other Toast episodes: • Trying Your Toast Reci...
RECIPES
Bauerntoast
Ingredients:
Dark bread
Emmental cheese
Ham
Butter
Fried egg
Onions (fresh or pickled)
Mild pickled peppers
Ketchup
Mayo
Recipe:
Butter bread and top with ham sliced and shredded cheese. Toast till cheese is metly. Top with fried egg and serve with pickles and condiments on the side.
Hot Honey Peach Toast
Ingredients:
Bread
Peach
Jalapeno
Honey
Red wine vinegar
Oil, salt, pepper
Recipe:
To a small bowl add one tablespoon vinegar to two tablespoons honey, a light drizzle of olive oil, a pinch of salt, and black pepper to taste. Whisk it all together until it's thoroughly combined.
Slice the peach and the jalapeño both into thin slices, toast two pieces of bread, and layer first the peaches and then the jalapeños onto each slice. Drizzle the sauce over each slice.
Chlebíčky
Ingredients:
Baguette (cut into circles)
Hard boiled eggs ( cut into circles)
Polish/German pickles ( cut into circles)
Cheese like provolone
Sweet peppers ( cut into circles)
Curly Parsley for decoration
Half of cherry tomato
Mayo
Mustard
Recipe:
Toast baguette pieces to your liking. Combine may and mustard and spread a thin layer on each piece of bread. Top with any combo/variety of the toppings you like!
Pekmez Toast
Ingredients:
Bread
Tahini
Pekmez (grape molasses)
Recipe:
Toast bread to your liking. Combine tahini with grape molasses. Spread generously on toast and enjoy!
Toast Aux Cretons
Ingredients:
1 pound ground pork
1 cup onion chopped
2 cloves garlic , minced
1/4 tsp cinnamon
1/4 tsp allspice
1 tsp salt , more or less to taste.
0.5 tsp pepper
2 cups chicken stock (or milk or water)
1 cup fresh bread crumbs
Bread
Pickles
Mustard
Recipe:
Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the stock, milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results.
Toast bread to your liking, butter it, and spread cretons on top. Serve with pickles and mustard!
CHAPTERS
00:00 Intro
00:23 Austrian Bauerntoast (Farmer’s Toast)
01:33 Trying Bauerntoast
02:55 USA Hot Honey Peach Toast
04:46 Trying Hot Honey Peach Toast
06:53 Slovakian Chlebíčky (Little Breads)
07:45 Trying Chlebíčky
09:13 Turkish Pekmez Toast (Toast with Sesame & Molasses)
10:33 Trying Pekmez Toast
11:41 Canadian Toast Aux Cretons (Potted Meat Toast)
13:08 Trying Toast Aux Cretons
#aroundtheworld #passtheplate #toast #toastrecipes #toast #bread #recipeshare
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
![Gunna - back in the a [Official Video]](http://i.ytimg.com/vi/oBrbejOHjLw/mqdefault.jpg)
I'm becoming fascinated by how the world does dumplings: pirogues, momo, gyoza, jiaozi, manti, etc. That would be a really fun episode. A quick search revealed you haven't done one yet.
The ask was already out it’s coming in December :)
@@BerylShereshewskyyou should do an empanadas episode. SO MANY VARIATIONS!!❤
OMG I’m so excited about the upcoming dumpling episode!!
@@year.of.darren You're making me miss Argentina!
I've always been fascinated by how every culture seems to have a version of dumplings too! I love them all
Thanks for making the creton recipe, I was so nervous sharing it because I didn't know if I explained it well enough !! Excited to watch the video.
Finished the video, I'm glad you liked it! The hot dog comparison made me laugh😂
A canned fruit episode seems like a good idea.
The white fruit with peaches and cherries is pear. Canned mango is a delight because breaking down fresh mango is a pain. Canned fruit is never unripe or over ripe. Canned fruit video!!!!!!!!!!!!!?!
Replying to myself….as with mango, canned pineapple sooooooo much easier!
@@cryocum1583canned pineapple is the best canned fruit imo. I used to just take the can to work and eat straight out of the can, so easy
Used to be able to easily get canned plums here in the US. I think they've lost a lot of their grocery shelf space to other forms of fruit (single serve cups, glass jars, roll-ups, etc.). Imo, they were better than fresh -- sweeter, without bitterness. I remember them fondly from my childhood.
@@cryocum1583There's also green seedless grapes in the fruit cocktail mix.
Hi Beryl, I also thank you for giving me that chance to introduce grape molasses and tahini toast. You can basically use molasses as a healthy substitude instead of sugar in every kind of food and it will give some extra flavour as well.
But the thing, I will recommend you, is the simplest but the most effective way to use it. Have snow or crushed ice and pour molasses on top. So you'd have a delicious, healthy and easy to make dessert. 😊
It looks so yummy!!
That today looks yummy. Unfortunately all I have is black strap molasses and pomegranate molasses. Do you think pomegranate would be ok?
@@quintressadennis4597 blackstrap would not be the best fit but I think pomegranate molasses can work as well.
this toast brought me back to my elementary school days I haven't had tahin pekmez this way in years
@@quintressadennis4597 Betting pomegranate molasses would be great in this combo!
Wow you made your own Cretons that’s dedication right there! Thanks for including a part of my culture. Merci! ⚜️
I think she needs a syrup series: Grape Molasses, Date Syrup, Maple Syrup, Blackstrap Molasses, Pomasgranate...etc...
I would love to see her make homemade candy recipes from all the molasses. there are loads of recipes with molasses and syrups
YESSSS the grape molasses has me so interested!
Pomegranate molasses!
Pomegranate molasses on vanilla ice cream. Delicious.
You can get same tinned fruits in Canada, as well as pears and pineapple.
As someone from English Canada, I can confirm that Quebec has its own food culture and cuisine. Its heavily influenced by French cuisine, Indigenous cuisine, the climate (winters are *intense*), and the province's history with the fur trade. Its delicious, unique to Canada and everyone should visit to eat some awesome food!
Awww I'm so happy to see a positive comment regarding Quebec by someone from English Canada! It was nice to read you Canadian brother/sister (from a Québécoise)!
More greetings from Canada (Victoria BC)! Lived in Montreal for 4 years and loved exploring the foods of Quebec (especially the farms of the Townships)...Much love to French Canada - je me manque de vous tous!
@@kates7277 😍 Nice meeting you! I would have loved to visit BC while I was living in Quebec (I'm in France now!). It makes me happy to read these nice comments. Hugs ♥
Tinned peaches, mandarin oranges, pears, mangoes, jackfruit, pineapple, boysenberries, blueberries, cherries, grapefruit, and apricots easy to find at normal grocery stores in NW Ohio.
Same canned fruits in Canada as in Sweden. But I think most of them have gotten quite out of fashion in Swedish cuisine. It was very popular like in the 70's or so though. Of course some people still eat canned fruits now, especially the pineapples, but they are less common now than they were.
In Poland those little sandwiches were called knapki. They were always served on New Year’s and everyone would have a hand in decorating them. All kinds of cold cuts cheeses radishes onion pickles. They were so pretty and delicious and you always had leftovers for New Year’s breakfast! This brought me back!
Hi!! I'm from Crete, Greece, and we use grape molasses as a syrup for a kind of pancake. It's a really old recipe when not a lot of ingredients were around to choose from. The 'pancake' is basically a mixture of water, flour, sugar, and a bit of salt which is then deepfried in olive oil and topped with the grape molasses. And we usually eat it for breakfast.
I love the combo- it’s ancient from all over the Mediterranean. I’ve seen this combo in Israel, Egypt, Turkey and Greece.
You should totally start a Canada series and go through each province!! Much love from Montreal 🇨🇦
Right? I’m here in BC, came from Ontario and love Quebec foods- we are so big, things are different in every yummy region.
I would love to have Acadian food featured, it would be so nice! (I'm from NB ❤)
Love this idea! As a Montrealer myself, I think there’s so much to explore just within this city but it would be amazing to see a series on food from every province! 😊
Love the Toast Series. They’re so accessible! Such a simple way to get a bite from another culture.
I know it's been said before, but Beryl's attention to detail is *incredible*. The way each shot is set up with little props and ingredients... *chef's kiss*!
Tinned (canned) fruit is common in the UK - Tinned prunes, fruit cocktail (the white chunks are usually pear), mandarin orange segments, pineapple, sliced peaches, et cetera. . . .Fruit cocktail and mandarin oranges (one or the other) are usually served as a dessert in a bowl with tinned Condensed milk/Evaporated milk/Custard on top (in rare cases, double cream).
Similar in Sweden, but whipped cream would be the most common accompaniment as a dessert. Canned pears in syrup with After Eight mint chocolate melted on them is a classic, served with whipped cream.
In the Netherlands, we would put it on top of custard or yogurt/quark. But to be honest, we don't use it that much anymore. Fruit cocktail makes me think of the 60s and 70s. Pineapple, I like to use for hamburgers fried. My favorite canned fruit is however lychees, it's as if they were made to be canned.
You said everything I was going to say, including tinned (canned)! I don't like them . . . hahaha . . . gimme fresh!
Since we didn't have much fresh fruit in the UK, except apples and pears, back in the 50's and 60's we grew up eating tinned fruit. Fruit cocktail was always used for trifle in my family.
Tinned fruit is awesome. I'm in Australia and I love putting a tin of pear and peach slices in the fridge then serving it in its syrup with vanilla ice cream. It's awesome on really hot days as the ice cream starts to melt an mix with the fruit syrup! Yum!
I may have already made a similar comment in the past, but I feel that it bears repeating. Beryl, I love how creative you are with the area where you plate the food. The squirrels and the potato heads, the vibrant blue plate and the squiggly orange sculpture thingy, and that beautiful map of my beautiful country, Canada, are so fun, as your setups always are. It's all so imaginatively put together and it's something that I enjoy seeing in your videos. You're a multi talented woman Beryl, and you have a great laugh and smile too!
Also, I've been saving my Parmigiano-Reggiano rinds, and I almost have enough to make Parmigiano-Reggiano "meatballs" and I can't wait! ✌️& 🫶 from ❄️🍁🇨🇦🍁❄️
In Greece i can think of 3 ways we eat them 1. Raganada/ραγαναδα ( its a sliced of bread with shretend tomato salt olive oil and orgenano ) 2. Kaphala/ καψαλα ( a slice of bread toasted in fire with olive oil until its crispy and then we eat it with feta this is specifically a winter thing ) 3. Augofetes/ αυγοφετες( its bread diped in salted raw eggs and then fryed it can't be a soft bread it has to be one of the breads with tougher crust for this because its absorbes all the egg and the oil and its very fuiling if you use soft bread its not going to be thick and its gonna fall apart)
These all sound delicious!
@@victtaylthey are ! They are so simple to make too
That third one sounds similar to what Americans call French toast.
@@nathandomier1157am aware it sounds similar however its 1. Never sweet 2. Doesn't use any dairy 3. Doesn't use soft bread like french toast 4. Even when its fryed it can't be soft if its soft the way french toast is you undercooked it since the tougher bread has to be in a thickish slice you have to make sure you fry the middle enough so you don't get any salmonella or something 5. Taste wise are nothing alike it is the same idea complitly different taste if somebody try both of them and they think they taste similar there is something wrong with their tastebuds 💀✋
I'm so glad you liked the hot honey peach toast! I'll have to try it with canned peaches, I miss it so much all winter when fresh peaches are out of season. 😊❤
For canned fruit, I've mostly seen peaches, cherries, pineapple, mandarin oranges, and pears. Very occasionally mango. And of course, various pie fillings (apple, strawberry, blueberry). In my childhood, I saw canned pineapple a lot for pineapple upside down cake, and the others for fruit salads. We almost never used fresh fruit for fruit salad.
You can honestly use date molasses as a sweetener instead of maple syrup in desserts or use it to make a glaze for your roasted veggies ❤️😊
yess! i also love using it to sweeten tea and to make vinaigrette! tahini, date syrup, some oil, lemon juice, garlic or ginger (or both, be wild!) and salt and pepper.
It works really well in Asian dressings as well! Especially Dan Dan sauce, as that is with tahini too
In the southern US at least, we have a variety of canned and jarred fruits. But I think it's a very common practice around here to "preserve" and pack things like fruit (and vegs) to be used year round.
I'm from Toronto, and I've only seen cretons available in the province of Quebec. It's almost like a meaty rustic pate. Definitely a Quebecois dish.
I've seen it in Winnipeg- large French speaking population here!!! I love it!!
You find creton in France too. And I think I heard french people say it's a french specialty too. I'm not french or canadian but I definitely think it's canadian originally
You can find it in eastern Ontario
Sometimes Metro has it, at least here in Niagara.
I'm in Toronto too...Never seen it or eaten it.
Toast topped with Boursin cheese and hot pepper jelly is usually my go to- love this series ❤
Toast aux cretons for the WIN!!!
Yaaay! Love to see Quebec in your videos. Even though I litterally forgot cretons existed until now. Love your videos Beryl, thank you !
Here in Slovakia, canned fruit is super super common. We always have lots of various fruits in the garden and we can't eat them all or give them all away during the season, so we freeze some, make jams, dry some and can the majority of them. They're great for desserts, salads, baking or just as a side with like a rice dish. Or of course, on toast.
Finally cretons! Yes, they are a Québec thing (and Québec diaspora, you can find some in places like Maine where they may be called gortons or other variation, in Canada the CFIA keeps naming conventions strict). Back in the day cretons contained a lot of fat, with pork fat often as a separate ingredient from the ground pork meat (my grandma's recipe is in fact gluten free, by chance, with pork fat as the binder rather than bread crumbs). Spice mix for cretons varies from one family recipe to the next. Cretons culinarily descend from French rillettes, where meat is submerged in fat and slowly cooked and then after cooking broken to pieces and made into a pâté like spread.
That runny yolk on the first toast looks like a great creamy dressing for that decorative lettuce. Eating the lettuce with yolk and pickled onion sounds really tasty to me.
At home not feeling well today, and I'm so grateful for a Beryl video to cheer me up!
aww feel better!!!!
Yesss Cretons!! My grandpa use to make these mega batches and freeze them so we could it eat throughout the year. I’ve been living away from Quebec for years now and almost had forgotten about it. Thanks for the trip down memory lane!
It used to be my favorite thing for breakfast! I miss eating it regularly. Did you ever have it with ployes?
@@1bwash never tried with ployes but it sounds like a great idea! We always had it on with buttered toast at home
@@catherinebouchard4049 Yes, it's the best with butter. Same thing with ployes, make sure to have butter!
Hi Beryl, I recommend using the grape molasses in your salad dressings. You can make fattouch when tomatoes are in season. My boyfriend eats it on lahmajun which is a kind of meat pizza.
Highly recommend spending some time in Quebec and going on a food adventure. Some of the best food I have ever had has been there.
Date syrup is a staple in our household ( Iraqi ) I use a lot as a healthier substitute to brown sugar in cakes and cookies, also great to eat with clotted cream and bread or with cheese for breakfast and one other way which is so common in many parts of Iraq is to to drizzle over scrambled eggs !
Growing up here in Greece the only time we would eat can fruit was at summer and we would eat them as dessert because they tasted so sweet
You can use the grape molasses as a lovely glaze for roasted chicken. Also, you can make a marinade with vinegar and spices and a bit of soy sauce, and then bake the chicken pieces (or chunks of beef, or any kind of meat, really) in the oven with potatoes and some root veggies. Start covered, and save some marinade/sauce to baste the chicken/beef when it is almost done and you take the cover off to give everything a bit more time to get a nice little shine.
Also, grape molasses can be lovely on baked fruit (think, baked apples and replace the honey or brown sugar with the grape molasses).
Delicious in any sweet-n-sour salad dressing, too.
You can drizzle it on oatmeal/rice-pudding.
You get the gist. :)
8:36 "I guess I'm just, like, making the egg salad in my stomach..." I love when Beryl makes these sorts of comments. I mean, she's not wrong - I just wouldn't have thought to word it quite like that 😂
My mother always loved Welsh rarebit (or Welsh rabbit). It’s one of my favorites, too - cheesy, bubbly and great on a cold day.
Good toast is good eating.
Grape molasses is awesome as a layer of sweetness and deeper flavor in BBQ sauces, marinades, salad dressings, and even in a hot cup of tea. As for storing tahini, I keep it in my kitchen pantry/cabinet, in a dark, dry space. Make sure you don't get water droplets in it. Always use a clean, dry spoon to take it out of the jar/can. Keep it sealed well. It should last up to 6 months like this...but it never lasts that long because I love it so much and use it in cookie recipes, on toast, in salads, as a condiment for meat (mixed with chili crunch...OMGGGGGG), and so much more.
Not me thinking cretons was a thing everybody knew about 😂 happy you got to try it! i recommend trying a lentils version too!
Ive lived in Quebec for over 20 years and only discovered the existance of cretons like 4 years ago. I am vegetarian so definitely interested in a lentil version.
For the grape molasses, you could make your own brown sugar and use it for cookies and cakes and breads! It would add so much depth to the flavor of your desserts and treats this holiday season!
When I was a kid we ate canned fruit with icecream in Iceland, I don´t know why we don´t do that anymore it was great.
Grape molasses can be used as a sweetener in tea, to glaze roasted things, stirred into bubbly water for homemade “soda” and just about anywhere you’d use honey or maple syrup.
The tiny whisk earrings are EVERYTHING
germany has quite a selection of canned fruit. we have peaches, pears, pineapple, tangerines, apricots as basic selectionand the fruit cocktail different combinations is a staple too but sometimes you can find kiwi, lychee and i have seen durian once too. :)
In the Southern U.S. we have all those lol in in fact we had canned pineapple today
I’ve lived in Quebec my whole life and just now learned that creton is hard to find anywhere else! What a privilege
The tahini will separate into an oil-over-concrete mixture no matter how you store it. Actually, it's because of that that there's no need to refrigerate it! As for the best way to re-integrate it, well, uhm....
Anyway, good luck!
I'm from New Zealand and we have lots of canned fruit. I have bought Peaches, apricots .nectarines, Plums, pears, apples, pineapple, blackberries, boysenberries, strawberries, lychee, cherries, mandarins, fruit salad (peach pear grapes pineaapple cherries), tropical fruit salad (pineapple guava papaya banana)
More varieties are available fresh. Fewer frozen and an interesting range are freeze dried.
Sandra
The Australian Jaffle is kinda toast, you need a jaffle maker- sliced square bread buttered on the out side, any filling, left over stew, curry, chilli, chow mien etc , anything, if you can eat it it can be Jaffled, put in the Jaffle maker, wait till it boils it’s guts all over the counter, take out, don’t wait long enough to cool, eat , squishing the lava filling down your front 😂
Oh wow 🤩
Canada!!! Really definitely surprising toast, sounds and looks perfect 🤩 gonna make it here in Germany, and I think it will hit the German taste on the point 100% 🇩🇪 ❤ 🇨🇦
Thick cut toast with a bit of buttered up and peppered creamed corn.... simple as it gets, and a real comfort food for me.
My family makes pie at Christmas and the filling is almost the same as the meat mixture for the last toast. It's a family recipe from Quebec. It's called tourtiere and my family makes it with breadcrumbs instead of commonly-used potatoes.
I grew up in Quebec and I actually didn’t know it was that easy to make cretons! I also love it with mustard. It’s so rich and savoury, you only need a little bit. It’s hard to find in Ontario (the province next to Quebec) but now I’ve got to try to make it myself!
For the turkish dish, we have a similar dish in Syria🇸🇾
It's actually a very popular street food called Tamari Kaak. It is kind of sandwich made with simple crepes with tahini, sugar, grape mollasses, and sesame, and you can add a banana to balance the sweetness. It's absolutely my favorite street food in Syria
The Turkish toast with the tahini and grape molasses reminds me of a dish my Mom made for me when I was a child. I was underweight and had many many food adversions. She would mix peanut butter and a small amount of pancake syrup (not maple, think Mrs Butterworth's) and spread that on toast or plain bread. It was sickeningly sweet but it got a ton of fat and calories into a skinny kid with a single Mom on a very tight budget. When I I'm missing her or feeling extremely blue I will sometimes make it as a treat still.
A way to use petzimesi (grape molasses) is to make moustokoulouria - aka Greek grape must cookies. They're soft and sweet and go well with tea or coffee
My family comes from a mountain village in the province of Konya, Turkey. In the summer, we love to add pekmez (molasses) to fresh ice/snow we get from the surrounding mountain tops🍧😍 lovely treat in the summer heat!
No need to store your tahin in the fridge. Just keep it in your storage cupboard (any dark place) and give it a good mix before using💪
I am so happy to see a creton recipe! I am from Quebec and I make my own cretons….you can find cretons in most of the eastern seaboard where a lot of Quebecers went to find some work in the 40’s
I am very skeptical you sent me this…so no@Click_Profile_for_more_info314
Thank you Beryl! I really enjoy your curiosity about all the wonderful foods out there. BTW, I go crazy for pickles too - love me some real NYC garlicky Jewish deli pickles (full sour only)
Im from South Carolina, but I'm also first generation Sicilian American, toast toppings entirely depend on which meal we're having it for and who all we are making it for. Its such a versatile staple and i love seeing so many cultures come together under a similar love.
Cretons is sooooooooooo good. The more spices the better. If you ever visit Canada or Quebec specifically, definitely try it in a restaurant or from a store. I think it's something that's kind of hard to replicate when you don't have a reference point to begin with. There are different ways to add the bread crumb aspect too. I've seen people do it by just tossing in a full slice of white bread and letting it break down. It's really just there as a binder, the final product should be like a paste almost and not crumbly. They also make meat pies that have a similar flavor profile, but it's in pie form. So good.
I don't know about your cretons recipe (hot-dog taste? lots of bread crumbs?) but when my mom made hers it was in a huge saucepan and it did cook down for a very long time. It smelled delicious in the house.... spices and meat simmering, ..we kept bothering her asking if it was ready yet...definitely a winter recipe , very hearty., snowball fight food. Walking a mile home from school in winter when I was a kid, that after school snack of toast, homemade cretons really was comforting and warming...think meat pies or our traditional tourtières without the crusts...on a baguette, divine.
Yeah, Québec and Toast aux cretons represent! Glad to see a meal from my province in there. Cretons is not the same as Rilettes (it's a french thing and even if it's good, it's just not the same!), probably inspired by them because of the French history with Québec. Really good on sourdough bread and with fresh vegetables on the side (cherry tomatoes, cucumber) and/or pickled onions and cucumbers. 😊
I live in Quebec and I wouldn't have think about a creton recipe! Nice idea! I never made it by myself because I know places that sells super good cretons but it's on my to-do list. I guess I'll try this recipe, the only thing is I think her recipe isn't fatty enough. Cretons needs a bit of fat to hold it together (and for the taste too lol). I agree with yellow mustard on it, it's the best! But when I can taste a lot of spices in the creton I also love to eat it as is on my bread :)
My doctors said i might have coeliac disease and that i had to stop eating gluten and i was so sad i wouldnt be able to try all the recipes from the toast series but i got my results back two days ago and no coeliac!!! Now i can cook all the toasts as a celebration 🎉 🥳 thanks for another wholesome episode Beryl!
I swear toast is the most versatile food ever. You can put anything you want with toast.
The Creton one is definitly related to the french "paté"; We eat paté on bread with mustard and/ or cornichon
Creton looks a little like a French pâté.
But you were asking about tinned fruit. You in the US have the luxury of fresh fruit and vegetables all year round because of your climate. In Germany, we have seasonal fruit, which we preserve for the time when it's not available. So we are much more used to cans (peaches, cherries, mandarines, fruit salad - the "white bits" are probably pears - pineapple and more). A German favourite toast is "Toast Hawaii" - toasted bread with mayonnaise, cooked ham, a found of (canned) pineapple, then cheese, grilled and topped with a (canned) maraschino cherry.
Oh a fun thing quebec(and probably nearby areas) have are sugar shacks which are the maple syrup harvesting/processing cabins. Its pretty typical that they have a restaurant open for a couple months during collection time where they serve these massive english breakfast kinda things but the maple snow wilderness versions.
Exactly! Canada is so big and we know so little about its cuisine. Apparently they have a great idea for fries: they serve them in gravy. And what about the cuisine of the indigenous people? I think that could be interesting...and yummy 😋😊❤
All these toast episodes make me miss my favorite breakfast sandwich.
Toasted, buttered English muffin sandwich: Omlette or scrambled eggs, cottage cheese, pepper. It sounds kinda weird, but is one of my few happy food memories.
Cottage cheese in scrambled eggs is amazing!!
I'm in the US and canned fruit is popular! Peaches, pears, apricots, pineapple, mandarin oranges and various mixed fruit. Not as common but you can find canned mango and canned cherries
Make meatballs with some of that grape molasses and some cayenne, Beryl, you won't regret it. 😋
I will NEVER get tired of these toast episodes!!!! Thanks Beryl!!!
U.S. grew up with canned peaches, the tiny oranges (called Mandarin oranges?) Canned pineapple, canned pears (the white pieces in that
Fruit cocktail) and fruit cocktail. We never ate very much of it because in the midwest it seems that there is always fresh fruit of some sort available.
Same, also from the American midwest, and I grew up on canned fruit. My parents always had fruit cocktail around and my grandparents had a pantry full of pineapple and mandarin oranges. I stopped eating it when I was a kid (got tired of it), but recently I've started getting back into the pineapple and oranges, partially because it's a cheap way to get some fruit (broke grad student, so that's a concern lol) and partially because where I'm now living, my neighborhood grocery store doesn't have that much good fruit outside of apples and pears, and I don't usually get the chance to go find better fruit.
Thanks Beryl! I can't believe how many toast episodes there are, but I love it. Keep them coming!
1:33 ha, i was thinking you'd covered something similar before! You are not the only one now who has toast knowledge beyond what any reasonable person needs. 😂
Quebec definitely has its own vibe!
The "white" in canned fruit cocktail is pear :P
omg this makes sense lol
Just in time for breakfast! Thank you Beryl!
I grew up on cretons! My nana used to make it and now my mom and I make it too. Our recipe is a little different, we just boil the ground pork down with ground cloves and onions and some salt and pepper. We don't add the bread crumbs, instead we let it sit in the refrigerator to set. My mama likes it on toast with ketchup, I prefer it plan with just a little extra salt and pepper. We're not Canadian, our family comes from New England, but my nana went to french schools in Canada when she was growing up (her parents were pretty well off). It's funny because I only figured out what it's actually called this year. We always called it "guhtonh" cause we don't speak french and couldn't figure out what my nana was saying, lol. She was always frustrated at my inability to pronounce the french words she would try to teach me from time to time, lol!
We do something very similar for pork stuffing for the holidays, pretty much the same recipe, but we DO add finely ground cracker crumbs for the stuffing (used to be oneida biscuits but we can't find them any more so now we use saltines) along with maybe a bit of chicken stock if we can't cook it in the turkey. So I guess our pork stuffing is more like the cretons recipe here. My childhood memories of the holidays always smelled of cloves and onions and pork simmering on the stove the day before to make it and have it ready to stuff into the turkey. I love it so much. It's the only stuffing I'll eat on the holidays, I can't eat bread stuffing because the texture of wet bread is very unpleasant to me... I can't really do bread pudding either and a soggy sandwich will just sit on my plate.
Always love these episodes
Love the toast episodes. They are so varied and accessible to everyone's cooking skills.
Thank you for today’s video. I learned so much about the different variations of toast you can make. It allows for creativity in the kitchen! ❤
Thank you, Beryl and all your participants ☀ Is is always a pleasure to travel like this!
Tahini never goes in the fridge. It lasts forever! Cheers from Beirut 💜
In Brazil we have canned peaches, pineapples, figs. They are eaten as a dessert themselves or as a part of more complex desserts, and are commonly used as decoration for turkey and roasted chicken or pork meat in holiday meals. Love them!
2:31 I completely agree and I've noticed that too! You see what regional changes happen to a dish one might think as standard. And also how borders of countries don't matter, and its a regional twist on a dish that 2 or more countries share. Food will always bring people together, no matter the country.
We drink one table spoon of grape molases in the mornings in Turkey, sometimes with some lemon juice. Keeps you warm and energized trough out the day. Keeps sickness away 😊
I'm on Vancouver Island (Canada) and I have heard of creton, but haven't tried it yet! I do really love a thick shmear of liverwurst and yellow mustard on bread, so I bet I would love it! 😊
Food has this wonderful way of bringing us together and making us realize we are more connected than we think. I've sat down with people from many cultures and by the end of the meal realized we are more alike than different and had a new friend.
I love this series!! Cant get enough toasts haha
Beryl you can use the grape molasses as a syrup like you can put it on pancakes or waffels or maybe simple oatmeal. You can also use the date syrup like that. Hope it helps❤
Great episode! The Creton reminds me of a rudimentary pate in a way. Lots of great toast options here. Thanks Beryl! As always your videos are a delight.
listening to this while i relax in between cooking thanksgiving food. thank you as always for your calming and entertaining videos, it's helping me beat the holiday stress 💓
In Michigan canned fruit is very common because it only grows in warm months and the cpld months can be a bit brutal
Yes! Another lovely toast episodes, and me left wondering which one to make first. Beryl, I love your earrings and your shirts. I’m still chuckling over your Nick and the Cages. 😆
Yassss! Look at our Queen Beryl, coming up with another toast episode! She knows what we need ❤😂
You can use grape molasses when marinating chicken or when making meatballs. Also you can replace sugar with molasses when baking cakes, it does so well espeacially in winter cakes.
Hi Beryl! There is a refreshing Vietnamese dessert called "Che Thai" that consists of many canned fruits (jackfruit, longan, lychee, rambutan, etc), grass jelly, pandan jelly, and palm seeds all suspended in coconut milk or half and half. You can use fresh fruit, but I grew up making it with canned fruits because they are sweeter and more convenient to use. It was the first dish I thought of when you asked about canned fruits in other countries!
In Russia it's very common to see canned peaches and pineapples at the supermarkets, but you may also find canned strawberries, mangoes and lychee, if you're lucky
Here in Australia canned/tinned/jarred fruit is common. Everything from pears, peaches and pineapple to passionfruit pulp and many in between. We also have fruit cocktail mixes, as well as fruit in jelly/jello.
One of my favourite toasts is what we call a grilled cheese. Toasted bread spread with butter, tomato chutney/relish, spicy is best, then a little grated cheese, ham, pineapple and more cheese on top. Put it under the grill/broiler to melt the cheese. It is perfect as is but a runny yolked egg on top is also spectacular.
Toast is a universal food ❤
I am realizing how fortunate I am to live in Ottawa, Ontario, Canada which is just across the river from Quebec. Cretons is readily available at most grocery stores.
This isn’t something I’ve seen anybody else do, but each fall I make my own toast thing. It has two autumnal toppings, and is a take on a PB&J (even though I’ve never liked pb&j; I love this!)
I toast pumpkin seeds and grind them to a smooth pumpkin seed butter, salted to taste. There’s the first topping.
Second will come making fresh apple butter. It’s really easy and relaxing to make, and I like to spice mine up with warming spices (I use basically a variant of pumpkin pie spice, but suit it to your taste). There’s the second topping.
Toasted bread with apple butter and toasted pumpkin seed butter is…just my favorite quick fall breakfast or snack
Sounds delicious! 😍🤤