Food plays a vital role in Christmas celebrations here in Prince Edward Island. I recently chatted with five Islanders who, in one way or another, have strong food connections. Read on to find out what foods these foodies most associate with Christmas and what foods, if they didn’t have them, it just would not be Christmas for them.
(With the exception of Premier Wade MacLauchlan’s Seafood Pie, all photos in this posting are from the food blogger’s own stock collection and are not of contributors’ specific recipes mentioned in this article.)
Wade MacLauchlan, Premier of Prince Edward Island
Food factors heavily into Premier Wade MacLauchlan’s Christmas festivities. The premier, a great cook himself, launches into seafood pie production in mid-December. He produces some 20 seafood pies filled with mussels, lobster, bar clams, scallops, and some fin fish like salmon, trout, or haddock.
Premier MacLauchlan uses grated potatoes that have been cooked in seafood stock to make a heavy starchy paste which eliminates the need for flour as a thickener for the pie filling. The ingredients are combined and placed inside a double-crusted pastry and baked.
When asked what he does with all the pies, he tells me he gives them away as gifts. And, for those who aren’t seafood lovers, he makes tourtière and says he usually makes between 6 and 10 of those each December.
Food also plays a part in a Solstice Sunrise Party that the premier has been hosting at his home for almost two decades. Held annually on the day of the winter solstice, the premier says he simply couldn’t stop it now even if he wanted to because the regulars would just show up anyway! Rising early to make 3-4 dozen muffins and to brew a couple of urns of coffee, the premier opens his doors at 7:30am and people start arriving to watch the sunrise together around 8:00am. It’s not uncommon for 75-80 people to attend. With a commanding view to the east and to the south out over Stanhope Bay, it’s a time for family, friends, and neighbours to visit and re-connect. Everyone brings food to contribute to the potluck event which is set up buffet style.
Christmas Day is spent with immediate family and, on Boxing Day, the larger extended MacLauchlan family gather at the premier’s home for a potluck brunch.
The premier has kindly shared his recipe for his Seafood Pie which is printed here with Wade MacLauchlan’s permission. The premier says, although the recipe yield is for 20 pies, the recipe is easily scalable.
Peter Bevan-Baker, Leader of the Green Party of Prince Edward Island
Communal family cooking has always played a significant part in Peter Bevan-Baker’s life starting when he was a lad growing up in Fortrose, just north of Inverness, in the Highlands of Scotland. The family would all prepare the Christmas dinner together, chopping vegetables and singing Christmas carols.
Member of the Legislature and Leader of the Green Party of PEI, Peter’s first and foremost memory of a food enjoyed at Christmas time is his late father’s vol-au-vent made with leftover turkey from Christmas dinner and served with Sauce Robert, a brown mustard sauce. Sometimes, the vol-au-vents would be served as nibbles but other times as the main for a meal when they would be served with “tatties and neeps”, the Scottish names for potatoes and turnips, respectively.
When asked what Christmas dinner dessert consisted of, Peter says it was always Christmas Pudding which he did not like at all! However, he says the arrival of the pudding at the dinner table was quite an elaborate ceremony. Everyone stood up and literally lifted the table off the floor to meet the pudding – it was a true salute to the Christmas pudding! Of course, some alcohol would be heated, poured over the pudding, and the pudding set aflame. Peter claims watching the pudding burn was the best part since he had no liking for the pudding! His father made a brandy butter to serve with the pudding. Peter says another great memory he has of Christmas as a young boy in the Scottish Highlands was visiting a rich family who lived in the area and who served Coca Cola at Christmas which was very special since it was not something he had at home.
Peter’s father was a great cook and modeled to his children that it was okay for men to be in the kitchen cooking. Today, Peter and his wife have four adult children (two of whom are chefs) and cooking remains very much a family event. Vol-au-vents will make an appearance over the holidays in keeping with his long-standing family tradition. While the family usually has a turkey dinner for Christmas, Peter says it will usually be with a contemporary twist of some sort that may include some dishes from other cultures.
Bill Martin, Mayor of Summerside and Owner of the Water Street Bakery
Mayor of the City of Summerside, Bill Martin has very fond memories of waking up on Christmas morning to the scent of meat pies baking. His mother, a Scottish war bride, had an absolute Christmas morning tradition and that involved homemade meat pies. The family enjoyed the meat pies, complete with homemade mustard pickles, after opening presents on Christmas morning. Mayor Martin continues that tradition today. He and his family enjoy Christmas breakfast of bacon, eggs, homefries, and toast along with the meat pie and mustard pickles. To this tradition, they have also added the Acadian dish, Rapure, a grated potato casserole.
Mayor Martin and his wife have run the Water Street Bakery for the past 29 years. They make meat pies year-round now and, in December alone, they will make more than 2000 meat pies which are made with pork, chicken, turkey, potato, onion, and spices, all covered in a biscuit dough crust. These pies are in such demand during the Christmas period that the bakery has rented additional freezer space. In fact, on the first Saturday in December, they made 200 meat pies and sold 100 of them the same day. As a bakery owner, the other two most popular items that Martin says never go out of style are the chocolate-covered peanut butter balls and the cherry balls, both of which are available at the bakery only at Christmas which makes them more special treats.
Irwin MacKinnon, Executive Chef, Papa Joe’s Restaurant and PEI Chef of the Year 2017
Long-time executive chef at Charlottetown’s Papa Joe’s Restaurant and recently-named PEI Chef of the Year 2017, Chef Irwin MacKinnon says it would not be Christmas in his household without the “Jimmy Jams”. These delightful cookies have been made by ancestors on his mother’s side for years. Today, his mom is the principle baker of these Christmas treats that his children look forward to each Christmas. As MacKinnon describes them, Jimmy-Jams are two round shortbread cookies, about 1½“ – 2” in diameter, sandwiched together with plain white icing. Each sandwiched cookie is iced again on top and then decorated with rainbow-colored sprinkles.
Everyone has his or her own version of the stuffing for the turkey and Chef MacKinnon discovered how important that tradition is when he and his wife married 25 years ago. On his side of the family, they make what he calls “Grammie’s Stuffing” which is bread-based and the ingredients are bound together by mashed potato and lots of butter and seasoned with onion, summer savory, and salt and pepper. A bit of brown sugar is added just to give a sweet tone. On his wife’s side of the family, they make the stuffing (dressing) completely opposite and Chef Irwin classes it as a potato stuffing made with mashed potatoes, onion cooked in butter, and seasoned with summer savory. This is baked in the oven and there is no bread in this version. If you are an Islander, you’ll get and appreciate the significance of family recipes for the turkey stuffing/dressing!
So, whose stuffing recipe will be on the Christmas table in the MacKinnon household this year? You guessed it – Irwin will be making his grammie’s stuffing recipe to go along with the fresh turkey from Larkin Brothers in New Glasgow. To this, he’ll include a wide variety of veggies that include potatoes, turnip, carrots, squash, and brussel sprouts.
For dessert, Chef Irwin’s mother-in-law’s plum pudding will grace the table complemented by Irwin’s rich brown sugar sauce made from a rue of butter and flour with caramelized brown sugar added. Chef Irwin says a slice of pudding topped with ice cream and a good drizzle of a glossy brown sugar sauce is the ultimate Christmas dinner dessert.
Since he cooks everyday for a living, I asked Chef Irwin if he lets someone else cook the Christmas dinner but he says it’s him that spearheads the dinner at home and one of his greatest joys is to cook for his own family. Other members of the family pitch in and bring contributions to the dinner as the family melds their different traditions from their blended families.
Glenda Burt, Chef, and former owner of The Home Place Restaurant in Kensington, PEI
For Chef Glenda Burt, the highlight of the Christmas dinner is the plum pudding and warm sauce. She says that, even though you might be “stuffed to the gills” from the main meal, there is always room for plum pudding! Glenda makes a rich toffee sauce to serve with her plum pudding, a sauce made with brown sugar, whipping cream, butter, and vanilla.
Glenda grew up in the family that originally owned Mary’s Bakery in Kensington so baking and candy making are certainly second nature to her. She has very fond memories of the chocolate, brown sugar, and divinity fudges that her mother made at Christmas and how they would appear in a plastic Christmas motif tri-sectioned dish on Christmas Eve. Homemade raisin bread toasted on Christmas morning is an annual tradition in the Burt household. Glenda doesn’t prepare a big Christmas Day breakfast because she says the whole day is spent eating; however, the raisin bread must be present to start the day off.
Other foods that will make their appearance over the holidays will be gingersnaps, dark fruitcake, meat pies (that Glenda says are pure comfort food) and, in deference to our Maritime culture, some kind of seafood which could be lobster in the shell or seafood chowder.
Chef Glenda is hosting her family Christmas on Boxing Day this year and she will be doing the cooking of the traditional Christmas dinner that will include roast turkey, stuffing, and veggies. Glenda will be serving her famous turnip casserole as well. This yummy dish is made with mashed turnip, a white sauce with Parmesan cheese, and topped with buttered bread crumbs. Of course, all the traditional fixins’ like homemade rolls, pickles, and beets will be on the table to complement the turkey dinner.
My thanks to Premier Wade MacLauchlan, Leader of the PEI Green Party Peter Bevan-Baker, Mayor Bill Martin, Chef Irwin MacKinnon, and Chef Glenda Burt for sharing their Christmas food traditions with me.
