Canadian-inspired Recipes for your Summer BBQ with President’s Choice

Diana Chan June 28, 2017 British Columbia, product

Canada Day is almost upon us and since the sesquicentennial anniversary of Canadian Confederation is upon us, there is lots to do around town. For those who are not ready to brave the crowds around town, you can celebrate the 150th anniversary of Canada in your own home. One of my favourite grocery stores – Loblaws has some awesome President’s Choice branded items that can be transformed into Canada-inspired dishes for this weekend.

I personally love Canada Day because it’s my sister’s birthday, there’s fireworks, hot weather, and it’s a long weekend. I hope you can spare some time and spend some time around the dinner table with family and friends.

Moose Ear Doughnuts with Cold Brew Glaze

Serves: 16
Prep time: 45 minutes
Ready in: 2 hours
Difficulty Level: Intermediate


  • 1/4 cup (50 mL) warm water (100°F/38°C)
  • 2 tbsp (25 mL) granulated sugar
  • 2 tsp (10 mL) active dry yeast (one 8 g pkg)
  • 1 large egg
  • 5 tbsp (70 mL) warm milk
  • 1/4 cup (50 mL) PC Cold Brew Single Origin Black Coffee
  • 2 tbsp (25 mL) PC Sunflower Oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) PC Pure Vanilla Extract
  • 2-½ cups (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • Vegetable oil, for frying


  • 1 cup (250 mL) icing sugar
  • 2 tbsp (25 mL) PC Cold Brew Single Origin Black Coffee


  1. Stir together warm water and pinch sugar in small bowl or liquid measure until sugar is dissolved. Sprinkle in yeast; let stand until frothy, 5 to 8 minutes.
  2. Whisk together egg, milk, coffee, sunflower oil, salt, vanilla and remaining sugar in large bowl. Stir in yeast mixture.
  3. Whisk flour with baking powder in separate large bowl. Add to yeast mixture; stir just until dough comes together. Knead gently to form smooth ball. Place in separate greased large bowl, turning to grease all over. Cover bowl with plastic wrap. Let rise in warm draft-free place until doubled in size, about 40 minutes.
  4. Gently deflate dough. Divide into 16 equal pieces; shape into balls. Roll out 1 ball on lightly floured work surface to 1/8-inch (3 mm) thick oval. Transfer to parchment paper-lined baking sheet; cover baking sheet loosely with plastic wrap. Repeat with remaining dough.
  5. Add enough vegetable oil to large wide saucepan to come 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C) when inserted in oil. Working in small batches, carefully lower dough into oil. Cook, turning once, until golden, 2 to 4 minutes. Transfer to paper towel-lined baking sheet. Let cool 5 minutes.
  6. Glaze: Whisk icing sugar with coffee in separate large bowl until smooth. Working 1 at a time, dip 1 flat side of doughnuts in icing sugar mixture; transfer, glazed side up, to rack set over sheet of waxed paper. Let stand until set, about 10 minutes. Working 1 at a time, dip glazed side of doughnuts in icing sugar mixture again. Return, glazed side up, to rack. Let stand until set, about 5 minutes.

Canada Day Burgers with Thousand Island Sauce

The bun: Canadian white and rye flour seasoned with Montreal steak spice. The patty: 100% Canadian beef proudly shaped into a maple leaf. The sauce: Tangy and patriotically red Thousand Islands-style dressing. Meet the unofficial Canada Day burger.

Serves: 4
Prep time: 15 minutes
Ready in: 25 minutes
Difficulty Level: Easy


  • Half of a shallot, finely chopped
  • 1/2 cup (125 mL) PC Mayonnaise
  • 1/4 cup (50 mL) PC Sriracha Tomato Ketchup Blended with Sriracha
  • 1/4 cup (50 mL) PC Baby Dill Pickles with Garlic, drained and finely chopped
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 4 frozen PC Thick & Juicy Maple Leaf Beef Burgers
  • Half of a red onion, cut into 1/2-inch (1 cm) thick rounds
  • 4 PC Canadian Burger Buns, split
  • 2 leaves Boston lettuce, halved
  • 2 PC Flavour Burst Tomato of Yore Beefsteak Tomatoes, sliced
  • 4 slices PC Zesty Garlic Deli-Sliced Dill Pickles


  1. Preheat barbecue to medium heat.
  2. Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice, Worcestershire sauce and salt in small bowl. Cover and refrigerate until needed.
  3. Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers, 10 to 12 minutes.
  4. Meanwhile, place red onion on greased grill. Close lid; cook, turning once, until grill-marked, 6 to 8 minutes. Place buns, cut sides down, on greased grill. Close lid; cook until light golden, 1 to 2 minutes.
  5. Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles, dividing evenly. Sandwich with top halves of buns.

Maple Pecan S’mores Dip

No campfire? No problem. This oven-baked dessert dip packs all of the gooey chocolatey-marshmallow goodness of the classic fire-pit treat – no flames needed! Keep it traditional and dive in with graham crackers, or achieve sweet-and- salty nirvana and enjoy with potato chips.

Serves: 20
Prep time: 5 minutes
Cook time: 12 minutes
Ready in: 20 minutes
Difficulty Level: Easy


  • 1 cup (250 mL) pecan pieces
  • 1 tbsp (15 mL) PC Salted Country Churned Butter, melted
  • 1 pkg (270 g) PC The Decadent Milk Chocolate Chips
  • Half pkg (400 g pkg) PC Maple Flavour Marshmallows (about 14)
  • Graham crackers, pretzels or potato chips, for dipping


  1. Preheat oven to 400°F (200°C). Stir together pecans and melted butter in 9-inch (23 cm) cast-iron skillet or pie plate. Bake, stirring once, until fragrant, about 5 minutes.
  2. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, 2 to 3 minutes.
  3. Arrange marshmallows in single layer over top of chocolate s’more. Bake until marshmallows are puffed and golden, 5 to 7 minutes.

I hope these recipes will inspired you to make an awesome Canada Day feast.

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

1 Comment

  1. Eva D June 28, 2017 at 7:42 am

    Moose Ear DONUTS!! Love it.

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