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The whole sugaring-off feast is quintessentially Québécois, imho.
It is usually followed by (sometimes even preceeded by!) the Maple-taffy-on-snow, which was mentioned and drooled over above.
The feast usually includes:
Mountaineer's Pea Soup
Farm-Style Crusty Bread
Canadian Salted Back Bacon
Québécois Maple-Smoked Ham
Wood-Fired Baked Beans,
Farm-Style Omelette
Traditional Meatballs Stew
Country-Style Sausages
Old-style Mashed Potatoes
Meat Pie from Quebec's Beauce Region
Homemade Fruits, Ketchup & Pickles.
and for Dessert: Pancakes with Maple Syrup, Sugar pie, tea and coffee
All served family style, usually at long picinic type tables, in a barn like setting, like you'd imagine an outdoor Oktoberfest in Hamburg.
I pulled this menu off of a web site for an awesome Cabane à Sucre. If you're ever near one in the late fall...don't miss it.
As was also mentioned, the poutine, which is a french fry, cheese curd, and gravy concoction, is devine.
I also remember my mother's pâte chinoise, which is our families version, Quebec style, of a shephard's pie.
-bear
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