A Taste of North America

by | Dec 2, 2019 | 0 comments

taste of north america

Last updated on November 20th, 2021

By Paula Roy

Paula’s top tips to add global flavour to your holiday:

Complement, rather than overpower your main menu.

“My recommendation for those looking to incorporate a taste of a favourite country from a past trip is to consider appetizers, desserts or even beverages – allowing a touch of the exotic or less-traditional fare to complement rather than overwhelm the rest of the menu,” she says.

Ask your friends about their favourite global dish to give them a taste of home.

“Over the years, we have welcomed lots of friends to our holiday meals, and I always inquire ahead of time if they have a favourite family dish they would enjoy preparing with me. I get to learn a bit more about that person’s background and I get the thrill of learning how to make something new – it’s something I highly recommend,” she says. “I’ve recently had lessons in authentic, spicy Chicken Biryani from a new Canadian who hails from Chennai, India as well as Rappie Pie from a treasured new Acadian friend. This year, we are welcoming some German guests to our home, so I am excited to prepare Rouladen with them. Food is the great unifier, always.”

Pickled Apple Slices

 Pickled apple slices


“It’s no wonder so many good restaurants are making and serving pickles, preserves and chutneys these days – they brighten up the flavour of just about any dish and often add a nice pop of colour and texture on the plate. I have often joked that when I was growing up, pickles were a food group for me so when I recently saw a recipe from the U.S. Apple Association for pickled apples, I knew I had to start playing around. I’ve made a number of adaptations to suit my tastes; you could easily add more or different seasonings if you want a zippier pickle. These pickled apple slices are lovely as a condiment for grilled cheese sandwiches, tossed in a salad, or delicious as a snack with cheese.”

  • 2 cups cider vinegar
  • 1 cup water
  • 1 cup white sugar
  • 3 cinnamon sticks
  • 3 whole star anise
  • 2 tbsp kosher salt
  • 1 large or two small shallots
  • 1/2 jalapeño pepper
  • 1 rib celery
  • 3 large sweet apples (I used Gala)
  • 3 sprigs fresh rosemary (each about 3”/7.5 cm in length)
  • Store in the fridge for up to 5 days.
  1. Wash and dry three-oz (500 mL) canning jars and lids. Set aside.
  2. In a small non-reactive pot, stir together vinegar, water sugar, and salt. Add cinnamon sticks and star anise. Warm over medium heat until sugar and salt dissolve, stirring occasionally. Once sugar and salt have dissolved, remove and reserve the cinnamon sticks and star anise and transfer the mixture to a pitcher or measuring cup and put in the refrigerator to cool.
  3. While brine is cooling, slice shallots and jalapeño as thinly as possible. The easiest way to slice a hot pepper is to take the sides off and then slice them. This leaves the core and seeds intact, making them easier to discard. Once sliced, set aside.
  4. Wash celery stalk and slice thinly on the diagonal.
  5. Wash apples but do not peel. Core and slice thinly. The easiest way to do this is to cut the apple off the core in four pieces which can then be sliced easily.
  6. Once you’ve prepared the fruit and vegetables, start filling the canning jars. I like to do this in layers. Start with the cinnamon and star anise, then add a little bit of the shallot and jalapeno, followed by celery and apples. Try to divide the mixture as evenly as possible among the three jars. When the jars are half full, tuck the rosemary sprig down one side (it looks pretty to have it visible).
  7. Keep adding shallots, jalapenos, apples, and celery until all three jars are packed as tightly as possible. Depending upon the size of your apples, all the slices may not fit. Snack time!
  8. Once the jars are packed, carefully pour the cooled brine (it should be lukewarm) into the jars. If you don’t have quite enough brine to fill them completely, just mix two parts cider vinegar to one-part water (e.g. 2 tbsp vinegar + 1 tbsp water) to top up the jars.
  9. Because these pickles are not being processed in a hot water bath, they must be stored in the refrigerator. Let stand for at least a day before eating. They are best consumed within a month of making.
Wine-Pairing Recos from Erin Henderson, Co-Founder, The Wine Sisters & Drink T.O.

Pickles are a super tough pairing because the vinegar note can easily over-power the wine and make it taste sharp and flavourless. Being that this is a pickled apple recipe, I would go for a dry cider. But if you are really wanting wine, try either a flavourful Gewürztraminer or zippy Sauvignon Blanc and see what works best.
Try: Astrolab Sauvignon Blanc, Marlborough, New Zealand 2018

Related Posts

Best Reader Travel Tips on the Most Memorable Culinary and Food Experiences

Last updated on September 22nd, 2022

From Austria to Zanzibar, JourneyWoman readers share their favourite food experiences discovered while travelling.

Reinvigorate Your Taste Buds at These Oaxacan Restaurants

Last updated on August 8th, 2022

Enjoy all the fresh cuisine you can in Oaxaca, Mexico — from street food to upscale rooftop restaurants, you’ll love every bite.

The Best Culinary Travel Experiences, Recommended by our Women’s Tour Operators

Last updated on March 7th, 2022

We asked some of our JourneyWoman women’s tour partners, who are experts in local cuisine, to share their best culinary travel experiences.

Global Flavours – Travelling Through Cooking

Last updated on August 18th, 2022

The scents, the flavours, the textures of food are all time capsules that evoke memories of travel and spirit us away to another time and place

A Taste of Mexico From Chef Jose Hadad

Last updated on February 8th, 2022

Jose Hadad, Chef and founder of Mad Mexican restaurant, shares a taste of Mexico with this traditional recipe, along with a wine pairing from expert Erin Henderson, Founder of The Wine Sisters.

A (Plant-based) Taste of Sweden

Last updated on June 25th, 2021

Chef Doug McNish shares his top tip for adding global flavor to your holiday table.

A Taste of France, Canadianized

Last updated on June 25th, 2021

Restaurateur and chef Theresa Albert shares her top tips for adding global flavour to your holiday table with foie gras.

How to Bring a Taste of Travel to Your Holiday Table

Last updated on December 2nd, 2021

Infusing a taste of your travels into your holiday meal can shake up and spice up your traditional menu, bringing back memories and the opportunity to create new ones with your guests.

Top 5 things you’ve always wanted to know about sparkling wine but were afraid to ask

Last updated on November 14th, 2021

By now, most wine lovers know that only bubbly coming from the northern French region of Champagne can be called “Champagne.” And that’s a great place to start, but there is so much more to know.

Table for One: Three Ways to Find Inspiration in Dining Solo

By Nancy Simpson, Guest Writer | September 30, 2019 Dining alone is not my idea of fun. I would often order room service or hide behind a newspaper in a trendy restaurant. But there comes a time when you just have to get out of your comfort zone. I now know that...

Follow JourneyWoman for curated articles, tips, news and content from our community and our partners.


We always strive to use real photos from our own adventures, provided by the guest writer or from our personal travels. However, in some cases, due to photo quality, we must use stock photography. If you have any questions about the photography please let us know.

Disclaimer: We are so happy that you are checking out this page right now! We only recommend things that are suggested by our community, or through our own experience, that we believe will be helpful and practical for you. Some of our pages contain links, which means we’re part of an affiliate program for the product being mentioned. Should you decide to purchase a product using a link from on our site, JourneyWoman may earn a small commission from the retailer, which helps us maintain our beautiful website. JourneyWoman is an Amazon Associate and earns from qualifying purchases. Thank you!

We want to hear what you think about this article, and we welcome any updates or changes to improve it. You can comment below, or send an email to us at editor@journeywoman.com.

Submit a Comment

Your email address will not be published.

Send this to a friend