Niagara College â€“ 2018 Summer Program ALINE HELENA THAO SARA
OUR TRIPS Niagara Falls Beach Day Welland Canal Toronto Trip Camping Niagara-on-theLake Wonderland
Niagara Falls Niagara Falls, city in the Regional Municipality of Niagara, southeastern Ontario, Canada, a port on the Niagara River opposite Niagara Falls, New York. The city overlooks the Horseshoe, or Canadian, Falls cataract of Niagara Falls; the crescent-shaped cataract is 54 M (177 ft) high and carries nine times more water than its United States counterpart. Niagara Falls is an enormously popular tourist destination, and it also serves as a major source of electricity for Ontario.
Niagara Falls at Night Every evening beginning at dusk, Niagara Falls transforms into an incredible, multi-coloured water and light masterpiece. Niagara Falls, one of the most known firework locations in the world, brings firework series for visitors throughout the year. The displays over the falls are supported by the Casino Cares Foundation. All firework displays are scheduled for 10:00 p.m. free to public.
Beach Day Located in historic Port Dalhousie, Lakeside Park Beach is a picturesque escape on the south shore of Lake Ontario. Enjoy stunning views of the Port Dalhousie harbour, lighthouse, and the north shore of Lake Ontario. It also features a variety of convenient amenities like the carousel.
Welland Canal Beautiful, well-mantained and quiet canal where you can bike, skate, run or simply enjoy nature. You can also do stand-up paddleboard, kayak, pedal boat, canoe or similar acivities. Also, every year the Floatfest happens.
Toronto Trip Toronto is the most visited Canadian city by tourists, receiving every year more than four million tourists and occupying the 14th place. The next city in the country, Montreal, is far away with 679,000 tourists, according to a study conducted in relation to the year 2006.56 The biggest attraction of the city is still the CN Tower, the fourth tallest structures in the world second only to the Burj Khalifa, the Tokyo Skytree and the Canton Television Tower, which has remained in the top position for 30 years. largest skyscrapers in the world.
Camping A beautiful park with 10 km of sand beach on the shores of mighty Lake Huron. Extremely rare and fragile Oak Savanna and Coastal Dune Ecosystems with extraordinary biodiversity – over 800 vascular plants, over 300 bird species. Sunsets here are ranked by National Geographic as among the “Top 10 Best in the World”!
Niagara on the lake
Niagara-on-the-Lake, Ont, incorporated as a town in 1792, is located where the Niagara River enters Lake Ontario. The name "Niagara" means either "thunder of the waters" or, less romantically, "neck.â€œ Being one of the prettiest towns in Canada and the center of tourism in the region, it plays a key role. Beautiful setting, forts, river, arts, historical sites, grand mansions, gardens and parks that make it a wonderful place to visit.
Canada's Wonderland is a 330-acre (130 ha) theme park located in Vaughan, Ontario, a suburb approximately 40 kilometres (25 mi) north of Downtown Toronto. Opened in 1981 by the Taft Broadcasting Company and The GreatWest Life Assurance Company as the first major theme park in Canada, it remains the country's largest. The park, currently owned by Cedar Fair, has been the most visited seasonal amusement park in North America for several consecutive years.
Agnes ( Hyoshin Park ) George ( Juheon Jung ) Angelina ( Minyoung Noh ) Yeop ( Seungyeop Roh ) Carolina
ICE HOCKEY Ice hockey is a fast, fluid and exciting team sport. It draws big crowds at the Olympic Games thanks to the drama and tension of the matches. Ice hockey originated in Canada in the early 19th century, based on several similar sports played in Europe, although the word “hockey” comes from the old French word “hocquet”, meaning “stick”. Around 1860, a puck was substituted for a ball, and in 1879 two McGill University students, Robertson and Smith, devised the first rules.
CURLING Curling is a team sport played by two teams of four players on a rectangular sheet of ice. Its nick name, â€œThe Roaring Gameâ€?, originates from the rumbling sound the 44-pound (19.96kg) granite stones make when they travel across the ice. Broom or brush There are two types of broom. The most common is a brush or "push broom". The other is a corn/ straw/Canadian broom, which, with long bristles, looks much like a normal broom.
FIGURE SKATING Figure Skating has developed from a practical way to get around on ice into the elegant mix of art and sport it is today. Early pioneers The Dutch were arguably the earliest pioneers of skating. They began using canals to maintain communication by skating from village to village as far back as the 13th century. Skating eventually spread across the channel to England, and soon the first clubs and artificial rinks began to form. Passionate skaters included several kings of England, Marie Antoinette, Napoleon III and German writer Johann Wolfgang
SPEED SKATING Speed skating began as a rapid form of transportation across frozen lakes and rivers. It made its debut on the Olympic programme at the 1924 Winter Games. Olympic history Speed skating appeared for the first time in 1924 at the first Olympic Winter Games in Chamonix. Initially, only men were allowed to participate. It was only at the Lake Placid Games in 1932 that women were authorised to compete in speed skating, which was then only a demonstration sport. It was not until the 1960 Games in Squaw Valley that womenâ€™s speed skating was officially included in the Olympic programme.
LACROSSE Lacrosse is a team sport played with a lacrosse stick and a lacrosse ball. Players use the head of the lacrosse stick to carry, pass, catch, and shoot the ball into the goal. The sport is governed by the Federation of International Lacrosse; the most prominent international competition is the World Lacrosse Championship, which has been dominated by the United States.
LACROSSE The sport has four versions that have different sticks, fields, rules and equipment: field lacrosse, women's lacrosse, box lacrosse and intercrosse. The men's games, field lacrosse (outdoor) and box lacrosse (indoor), are contact sports and all players wear protective gear: helmet, gloves, shoulder pads, and elbow pads. The women's game does not allow body contact but does allow stick to stick contact. The only protective gear required for women players is eyegear, while goalies wear helmets and protective pads. Intercrosse is a mixed-gender non-contact sport that uses an all-plastic stick and a softer ball.
John Michael Gibbons
BASEBALL The Toronto Blue Jays are a Canadian professional baseball team based in Toronto, Ontario. The Blue Jays compete in Major League Baseball (MLB) as a member club of the American League (AL) East division. The team plays its home games at the Rogers Centre. The "Blue Jays" name originates from the bird of the same name, and blue is also the traditional colour of two of Toronto's other professional sports teams: the Maple Leafs (ice hockey) and the Argonauts (Canadian football). In addition, the team was originally owned by the Labatt Brewing Company, makers of the popular beer Labatt's Blue.
BASEBALL Colloquially nicknamed the "Jays", the team's official colours are royal blue, navy blue, red, and white. An expansion franchise, the club was founded in Toronto in 1977.
Originally based at Exhibition Stadium, the team
began playing its home games at the SkyDome upon its opening in 1989. Since 2000, the Blue Jays have been owned by Rogers Communications and in 2004, the SkyDome was purchased by that company, which renamed it Rogers
Centre. They are the second MLB
franchise to be based outside the United States, and currently the only team
based outside the U.S. after
the first Canadian franchise, the Montreal Expos, became the Washington Nationals in 2005.
Typical Canadian food By Claudia Dominguez, Maria Sampayo and Linda Deschiever.
A Multicultural Country:
In Canada there are a lot of different nationalities. That is the reason why there are too many different recipes from cultures all around the world.
Italian food Brazilian food
Korean food Russian food
Maple sugar camp
Everyone is looking forward for spring because this is the only season where we can taste this typical sugar camp menu. This consists on a lot of people eating all together around the same table, enjoying each others company and the good food.
The main ingredients are:
Desserts: Mapple pudding
Eggs in syrup
Grandfather and syrup
Maple pudding Ingredients 1. 2. 3. 4. 5. 6. 7. 8.
.1/4 cups pure maple syrup (amber or Grade B) .3/4 cup heavy cream. .2 teaspoons cider vinegar. .Pinch of salt. .3/4 stick (6 tablespoons) unsalted butter, softened. .1/3 cup sugar. .1 large egg. .1/2 teaspoon vanilla.
Recipe 1. 2. 3. 4. 5. 6. 7.
Maple Pudding: Bring 1 maple syrup almost to a boil. Cream together butter, sugar and egg. Combine and add milk, flour , baking powder and salt. Grease and flour one 8 inches cake pan. Add maple syrup; drop in chopped pecans. Cover with cake batter and bake at 350 degrees for. 20-30 minutes.
Ingredients 1. 2 cups pure maple syrup. 2. 3 eggs. 3. 1/3 cup milk. 4. Pinch salt
Eggs in syrup
1. Melt butter in frying pan over medium heat. 2. Mix eggs, maple syrup, milk and salt till combined. 3. Scramble in frying pan until cooked watching to prevent burning.
4. Serve with a drizzle of pure maple syrup or without.
Ingredients 1. 2. 3. 4. 5. 6. 7.
Grandfather in syrup
1 cup water. 1 3⁄4 cups maple syrup. 1 1⁄2 cups all-purpose flour. 1 tablespoon baking powder. 1⁄
Recipe 1. Mix water and maple syrup in a saucepan. Bring to boil and let simmer at a very low heat. Meanwhile, prepare the dough:.
2. Dough: In a bowl, put flour, baking powder and salt. Add butter and rub with your hands.
3. Add the milk and stir. 4. With a spoon, let drop dough by spoonful directly in the boiling syrup. 5. Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).
Ingredients 1. 2. 3. 4. 5. 6. 7.
1 egg 3â „
2tablespoons butter or 2 tablespoons margarine, melted 1cup flour 1tablespoon sugar (or 1/2 teaspoon honey or molasses) 1teaspoonbaking powder 1â „
Recipe 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a
well in the center and pour in the milk, egg and melted butter; mix until smooth. ...
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Summer and autumn:
â€˘ Summer is the season when strawberries and other fruits are field, so there are many family activities.
Cob of corn This recipe is very easy. You only need a cob of corn, some butter and some salt. This could be ate in a family meeting at the backyard of the house.
Poutine Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
.1-2 large Idaho potatoes .1/2 tbsp. vegetable oil .1/2 clove minced garlic .1/2 tbsp. minced onion .1/2 cup beef stock .1 tbsp. ketchup .1/2 tbsp. cider vinegar .1/2 tbsp. peppercorns .1/2 tsp. Worcestershire sauce .1/2 tbsp. unsalted butter .1/2 tbsp. flour .1 cup chedder cheese curds .Kosher salt and black pepper to taste
.Thoroughly scrub the potatoes and cut into 1/2" sticks using a french fry cutter. 2. .Place the potatoes in cold water for about an hour. Drain and dry them well before frying. 3. .In a saucepan over medium heat, add oil, onion, and garlic. Cook for about 3 minutes. 4. .Add the ketchup, vinegar, peppercorns, Worcestershire sauce, and beef stock to the saucepan. 5. .Stir the ingredients and bring to a boil. 6. .In another saucepan, melt the butter. Add the flour to make a roux. 7. .Stir the roux for about 3 minutes or until itâ€™s light brown in color. 8. .Whisk the roux into the stock mixture. 9. .Simmer for about 20 minutes, or until reduced by half. 10. .Strain the sauce through a china cap strainer. 11. .Season the liquid with salt and pepper to taste. 12. .Fry the potatoes until they turn golden. 13. .Place your fries on a dish and top with cheese curds. Then, add your gravy on top and serve.
Recipe Pie Shepeards
1. .Pounds potatoes, such as russet, peeled and cubed 2. .2 tablespoons sour cream or softened cream cheese 3. .1 large egg yolk 4. .1/2 cup cream, for a lighter version substitute vegetable or chicken broth 5. .Salt and freshly ground black pepper 6. .1 tablespoon extra-virgin olive oil, 1 turn of the pan 7. .1 3/4 pounds ground beef or ground lamb 8. .1 carrot, peeled and chopped 9. .1 onion, chopped 10..2 tablespoons butter 11. .2 tablespoons all-purpose flour 12. .1 cup beef stock or broth 13. .2 teaspoons Worcestershire, eyeball it 14. .1/2 cup frozen peas, a couple of handfuls 15. .1 teaspoon sweet paprika 16. .2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Ingredients 1. 2. 3. 4. 5.
1 cup (250 ml) 35% heavy cream 1 cup (210 g) sugar
1 cup (240 g) lightly packed brown sugar
1/2 cup (125 ml) maple syrup
2 tbsp (30 ml) corn syrup
3. 4. 5.
Line the bottom of an 8-inch (20 cm) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides. In a heavy saucepan, bring all the ingredients to a boil, stirring until the sugar is dissolved. Let simmer without stirring until a candy thermometer placed into the centre of the pan reads 240째F (115째C). Remove from the heat and add the chocolate and vanilla without stirring. Place the pan in a water bath. Let cool without stirring for 20 to 30 minutes or until the thermometer reads 110째F (43째C). Remove the pan from the water. With an electric mixer, beat the mixture for about 2 minutes or until it is thick and loses its gloss. Immediately pour into the prepared pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 1-inch (2.5 cm) squares. Store in an airtight container. The fudge squares can be made in advance and freeze very well.
Roast pork with yellow potatoes and carrots Ingredients: Recipe:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
1 lb. (500 g) baby red potatoes, halved
Preheat an oven to 350°F (180°C).
2 leeks, white and light green portions, quartered lengthwise
In a bowl, stir together the potatoes, leeks, 1 Tbs. of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder and season generously with salt and pepper.
In a 5-quart (5-l) essential pan or a large, deep sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil until just smoking. Add the pork and sear until well browned on all sides, 8 to 10 minutes. Transfer to a plate.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture and transfer to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 145°F (63°C) and the pork is barely pink in the center, about 40 minutes.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the pork, arrange on a warmed platter and sprinkle with oregano. Serve the potatoes and leeks alongside. Serves
2 Tbs. olive oil 1 tsp. chopped fresh thyme 1 tsp. chopped fresh oregano, plus more for sprinkling 2 bay leaves Kosher salt and freshly ground pepper, to taste 1 boneless pork loin roast, 2 to 2 1/2 lb. (1 to 1.25 kg), tied with butcher twine at 1/2-inch (12-mm) intervals 1 1/2 tsp. garlic powder
â€˘ Winter is the season when Christmas is celebrated, so here we bring you some receipies:
Turkey with cranberries Tourtiere
Stew of pork
Turkey with cranberries Ingredients
1. 2 3/4 cups (290 g) fresh or frozen cranberries 2. 1 cup (250 ml) apple jelly 3. 1 cup (250 ml) cranberry juice 4. 3 tbsp (25 g) cornstarch 5. 1/4 tsp five-spice powder 6. 1 roast boneless turkey breast, about 4 lb (1.8 kg), with the skin 7. 2 tbsp butter 8. 2 onions, finely chopped 9. Salt and pepper
In a food processor, purĂŠe 2 cups (210 g) of the cranberries with the apple jelly, cranberry juice, cornstarch and five-spice powder until smooth. Strain through a sieve. Set aside. In a large skillet over medium-high heat, brown the turkey roast in the butter. Season with salt and pepper. Place in the slow cooker. In the same skillet, brown the onions. Add butter, if needed. Add the cranberry mixture. Bring to a boil, stirring constantly. Transfer to the slow cooker. Add the remaining whole cranberries (3/4 cup/80 g). Cover and cook on Low for 4 hours. Serve with mashed potatoes and a green vegetable.
1. 1 and 1/2 pounds ground pork 2. 1 large baking potato 3. 1 large onion, minced 4. 1/2 teaspoon salt 5. 1/2 teaspoon ground black pepper 6. 1/2 teaspoon ground cinnamon 7. 1/4 teaspoon ground cloves 8. 1 dash ground allspice 9. 1/2 cup water1 recipe pastry for a 9 inch double crust deep dish pie 10. 1 egg 11. 1/4 teaspoon paprika
Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
Recipe Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17.
In a large bowl, mix together all of the meatball ingredients and roll into balls 1 inch (2 cm) in diameter. Set aside.
Soak the shanks in brine for 3 hours before placing them in a large pot of simmering pork stock. Simmer for 3 hours, until the meat comes off the bone without falling into pieces. Set the shanks aside.
Reduce the broth by half to concentrate the flavour. Set aside. Do not reduce the broth too much or it will become too salty from the brining of the shanks.
In a large skillet, heat the lard and add the meatballs, browning until nicely golden. Transfer them to the pot of simmering broth and cook for 5 minutes. Remove and set aside.
Add the onions and the potatoes to the broth and cook them until tender. Remove from the broth and set aside.
Preheat the oven to 400?F (200?C). Sprinkle the flour on a baking tray and place in the oven. Stir the flour every 5 minutes so that it roasts evenly. Roast the flour until dark brown. Set aside. Bring the broth to a boil. Sprinkle in the roasted flour and mix briskly with a whisk. Cook over medium heat for 10 minutes to thicken the sauce.
2 lb(s) ground pork 1 medium onion, thinly sliced 2 cloves garlic, minced ½ cup breadcrumbs ¼ cup 1 egg 1 pinch cinnamon 1 pinch nutmeg 1 pinch cloves Salt and freshly ground pepper 10 pork shanks 5 L pork stock 20 grelot potatoes 20 boiler onions, whole 1 ⅔ cup all-purpose flour
Salt and ground pepper ½ cup lard Brine (2 cups of salt in 1.2 gallons of water
Stew of pork
Reheat all of the ingredients in the sauce. Slowly mix in the butter thoroughly.
Serve the stew with marinated beets and pickles.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8.
9. 10. 11. 12.
1 tbsp golden syrup
85g golden caster sugar
Christmas log Recipe 1.
Heat oven to 200C/fan 180C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whisk for about 8 minutes until thick and creamy.
Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
85g plain flour (less 2 tbsp) 2 tbsp cocoa powder Â˝ tsp baking powder For the filling & icing 50g butter 140g dark chocolate , broken into squares 284ml pot double cream 200g icing sugar, sifted 2-3 extra-strong mint , crushed (optional) icing sugar and holly sprigs to decorate - ensure you remove the berries before serving