How to make beavertails

How to make beavertails

How to Eat Beavertails?

Beavertails are easy to eat, thanks to the fact that their shape makes them easy to hold. As such, the answer to how to eat beavertails is simply to eat them by hand! They are generally topped with a variety of different sweet toppings before being served; these toppings could include whipped cream, bananas, or just sugar—the choice is yours!

Beavertails Recipe: How to Make Beavertails

Making beavertails is not that difficult, and so if you want to try these unique treats, why not give it a try? Our beavertails recipe will allow you to make your own variant on this much loved Canadian dish!

Beavertails Recipe with a Bread Maker

  1. Mix all of the ingredients in your bread maker and set the machine to a standard dough cycle.
  2. Once the dough cycle has finished, knead the dough in a little sprinkled flour until it forms a ball that is firm and holds its shape.

How to Make Beavertails Without a Bread Maker

  1. Start by mixing together the dry ingredients—most of the flour, salt, and sugar.
  2. Then, incorporate the wet ingredients: the milk, vanilla extract, egg, and oil.
  3. Turn out the dough onto a surface covered with the remaining flour and knead the dough until it cannot take up any more flour, when the dough forms a ball that is firm and holds its shape.

Cooking the Dough

  1. Separate the dough into even-sized balls and then stretch to the desired shape.
  2. Carefully lower the dough into a deep fryer with oil at 375 degrees Fahrenheit.
  3. Fry for approximately 1 or two minutes, until the beavertail is golden.

Finishing Your recipe

To finish, top the beavertails with your chosen toppings and enjoy! Beavertails are best served warm, but can also be enjoyed cold as well, depending on when you made them.

Wrap yourself in the warm embrace of some Canadian comfort food with a home version of a BeaverTails® pastry—the recipe’s straight from the source

How to make beavertails

As we all continue social distancing and staying home as often as possible, there are two things we can be sure of: The desire for comfort foods at an all-time high, and you’ve probably been baking more bread than you can eat. Until we can get out and about to enjoy all of our favourite spots, why not take some of that bread dough you’ve got and wrap yourself in the warm embrace of freshly made BeaverTails® pastry?

A popular pastry in Canada and abroad, BeaverTails® are hand-stretched, fried pastries that are served piping hot with a range of toppings, from a classic Killaloe Sunrise with cinnamon, sugar and a slice of lemon to chocolate spreads or vanilla icing and breakfast cereals.

BeaverTails® started in Killaloe, Ontario in 1978 and now operates 150 locations in six countries: Canada, the United States, Mexico, the United Arab Emirates, France and Japan.

Here’s how you can make a home version with a recipe coming straight from the company’s own Research and Development chef Audrey Laferrière, using either the dough from bread you make at home or using pre-made pizza or bread dough from the store.

These are best devoured warm. Enjoy at home and stay safe, eh!

Here’s what you’ll need:

  • Bread or pizza dough, homemade or store-bought
  • A deep, heavy-bottom pot or fryer
  • Vegetable oil
  • Salted butter for brushing
  • Toppings (see below the recipe)

Instructions:

  1. Put on a plaid shirt and wash your hands!
  2. Divide and shape your dough into the size of hockey pucks (that’s right, plural! You’re going to want to eat more than one and your self-isolation buddies will definitely want some too!). Three to six should do the trick.
  3. Fold each puck in half, roll into a ball, cover loosely and proof at room temperature for 30 minutes.
  4. When your pucks have proofed, preheat vegetable oil in a fryer (or deep heavy bottom pot) to 370°F.
  5. Similar to stretching pizza dough, start stretching the outside of the puck, working your way around the edge. Then gently pull and stretch until the puck is the shape and size of a beaver’s tail.
  6. Slowly place the dough in the hot oil, releasing it away from you.
  7. Flip often using tongs until lightly golden brown.
  8. Take it out and put it onto a plate lined with a paper towel.
  9. Repeat steps 3-6 for remaining pucks.
  10. Dress it up! Melt salted butter and brush it onto the fried pastries

Use tasty toppings that you have in your fridge and cupboard to make a truly custom BeaverTails-inspired pastry, or follow these suggestions for some of our crave-worthy favourites!

The “Killaloe Sunrise”

  1. Mix equal parts cinnamon and sugar in a wide shallow dish
  2. Dredge the buttered pastry in the cinnamon sugar mix
  3. Squeeze on juice from a lemon wedge
  1. Brush on warm chocolate hazelnut spread
  2. Top with 8 banana slices
  3. Sprinkle on icing sugar
  1. Brush on warm chocolate hazelnut spread
  2. Sprinkle some Reese’s pieces candy
  3. Drizzle warm peanut butter

Published on March 19, 2017 – Updated on March 8, 2022 by Chef Rodney – 35 Comments – This post may contain affiliate links.

How to make beavertails

How to make beavertails

Cinnamon Sugar Beaver Tails? What the heck is that and what is it doing on my Food blog? Well because Canadian Beaver Tails are a popular pastry (basically fried dough coated in cinnamon sugar) from my birthplace of Ottawa, Canada (home of the NHL Hockey Team the Ottawa Senators). They are so good that I think everyone needs to try a beaver tail once in their lifetime.

How to make beavertails

Growing up in Ottawa, I spent many hours skating on the world’s longest skating rink, the Rideau Canal. They used to have these little huts on the world’s longest outdoor skating rink that sold coffee, hot apple cider, and beaver tails!

What I remember from my younger days is that beavertails were a yummy pastry that you could get with different toppings like jam, sugar and cinnamon or garlic and cheese. Apparently, it’s now big business. But why bother when you can make your own at home with simple ingredients?

When I started writing my cookbook and launching this food blog, I was on a mission to find an authentic Beaver Tail recipe. After experimenting with different techniques, this is the recipe that I believe is the closest to the beavertails I had 40 yrs ago. So whether you spell it beaver tails or beavertails, this is one pastry recipe you will not want to miss!

💭 Ingredient Substitution

I often used Canola Oil when I am deep frying but you can use whatever type of oil you have on hand as long as it has a neutral flavor. Vegetable Oil is fine as well as Peanut Oil except the latter is usually more expensive. I like to buy my oil in bulk at Costco.

How to make beavertails

By the way, have you tried one of the most popular recipes on this blog yet? Then you must try my Cinnamon Donut Bread recipe. Similar to this beaver tail recipe in that they are both cinnamon sugar-coated.

Looking for another delicious pastry dessert you can make in the comfort of your own kitchen? Then check out my Awesome Baklava recipe.

While you are here I suggest you check out all my other delicious Canadian Recipes. Some of the recipes are new while others are well over 50 years old but they all originated in Canada.

For more great recipes like this one, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients for this Cinnamon Sugar Beaver Tails recipe (see recipe card for quantities): Active Yeast, White Sugar, Milk, White Sugar, Salt, Vanilla Extract, Eggs, Canola Oil, All Purpose Flour, Corn Oil, White Sugar and Ground Cinnamon.

🥣 How to Make Cinnamon Sugar Beaver Tails

MAKE THE DOUGH
In a large bowl, mix the yeast, warm water, and ¼ teaspoon of sugar. Allow the water mixture to stand for a couple of minutes to allow the yeast to swell and dissolve. Depending on various factors (temperature, humidity, etc.) this could take as long as 10 minutes.
Add the ⅓ Cup of sugar, milk, vanilla, eggs, oil, salt, and most of the flour to the yeast mixture. Knead for 5 to 8 minutes using a dough hook, adding flour as needed to form a firm smooth, elastic dough.
Place dough in a lightly greased bowl. Place a warm towel on top of the bowl and “seal”. If you are not going to use the dough right away, you can refrigerate the dough at this point. Let rise for about 30 to 40 minutes.
Gently deflate the dough. (If the dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).

MAKE THE BEAVER TAILS
Pinch off a golf ball-sized piece of dough. Roll out onto a floured surface into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of corn oil in the fryer (or whatever you usually use for frying). The temperature of the oil should be about 385 degrees.
Stretch the ovals into a tail shape, like a beavers tail, thinning them out and enlarging them as you do. Add the dough pieces to the hot oil one at a time.
Turn the beaver tail once to fry until both sides are a deep brown. Lift the beaver tails out with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar and cinnamon. Toss the beaver tails in the sugar mixture, coating both sides and then shake off the excess.

These fried pastry pockets are named after their resemblance to a beaver tail! They are usually sweet and come with maple syrup or powdered sugar, but are sometimes savory. This is probably the most Canadian dessert ever. There is a whole chain that originated in Killaloe, ON called BeaverTails, where that’s all they sell!

Makes 8

How to Make Beaver Tails:

  1. Mix ½ cup sugar + 1 tsp cinnamon, for dusting and set aside in a large bowl.
  2. In a large bowl, mix the yeast, warm water and ¼ teaspoon of sugar. Allow to stand a couple of minutes to allow yeast to swell and dissolve.
  3. Add sugar, milk, vanilla, eggs, oil, salt, and most of the flour to the yeast mixture. Knead for 5 to 8 minutes using a dough hook, adding flour as needed to form a firm smooth, elastic dough.
  4. Place dough in a lightly greased bowl and cover. Place in a warm spot and let rise for 1 hour.
  5. Pinch off a golf ball sized piece of dough. Roll out onto a floured surface into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
  6. Heat the oil in a deep fryer to 375F.
  7. Add the dough pieces to the hot oil one at a time. Turn the beaver tail once to fry until both sides are deep brown. Lift the beaver tails out with tongs and drain on paper towels. While warm, toss the beaver tails in the sugar mixture, coating both sides and then shake off the excess.
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How to make beavertails

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Description

Beaver tails are fried pieces of dough that are covered with cinnamon sugar, sugar and lemon juice, nutella, or chocolate and strawberries. They originate in Canada and are only found in select cities nation wide. Lucky for you, I’m posting a nearly perfect replica! Reminds me of home! Enjoy!

Ingredients

  • ¼ cups Hot Tap Water
  • ¼ cups Granulated Sugar, Divided
  • ¼ ounces, weight Quick Rise Yeast (1 Envelope)
  • ¼ cups Milk
  • 3 Tablespoons Butter
  • 1 whole Egg
  • 1 teaspoon Salt
  • 2-¼ cups All-purpose Flour
  • Oil, For Fryer
  • Cinnamon Sugar Or Topping Of Your Choice

Preparation

1. In a large bowl pour in hot water and 1 teaspoon of the measured sugar. Sprinkle yeast over top and stir. Set aside to proof, about 5 minutes.
2. Meanwhile, in microwave safe bowl, heat milk, butter and remaining sugar just long enough to melt butter and dissolve sugar. Stir to cool–you want it to be a little warmer than room temperature, but not so hot it will kill the yeast.
3. Pour butter liquid into yeast mixture and stir. Whisk in egg and salt. Stir in the flour using 1/2 cup increments until it forms a dough. Knead dough 2-3 minutes until a slightly sticky dough has formed, adding more flour when necessary.
4. Place dough into bowl and cover with plastic wrap. Store in a draft free, warm spot in your kitchen for an hour or so to let dough rise. Punch dough down and cut into 8 equal pieces.
5. Preheat oil in fryer or deep skillet to 350 degrees, or medium heat on the stove top. Roll the 8 pieces of dough out into long ovals that are 1/4-1/8 inch thick. Carefully place in hot oil and fry 20-30 seconds per side.
6. Once beaver tail has finished cooking remove from oil and hold the beaver tail over the pan to let the excess oil drip off of it. Then immediately coat in cinnamon sugar (a classic combination for a beaver tail) or any desired toppings. Be sure to serve warm and fresh!

How to make beavertails

The must have item when visiting the Canadian capital of Ottawa is a beaver tail. This fried dough pastry has become synonymous with Byward Market where a chain called BeaverTail® serves thousands of these long oval shaped pastries. BeaverTails® are made of a half wholewheat flour mix risen, spread and deep fried. A donut in another form if you will. And on a recent trip to Ottawa I was passed the recipe by lovely Canadian food writer Paula Roy!

Most people have a Winter memory of eating BeaverTails (although they’re popular year round) when the Rideau Canal is frozen solid. There are four BeaverTail® branded huts situated along the canal and people skate along the ice covered canal and buy the pastries with hot chocolates.

They come in a variety of toppings from the heavily laden down numbers like the “Triple Trip” aka chocolate, peanut butter and Reese’s pieces to savoury ones like garlic butter and cheese (where they resemble a Hungarian Langos). The most popular though is the Killaloe Sunrise with cinnamon sugar and lemon which is a balance of tart and sweet. They’re soft and light and now you can make your own BeaverTail® style pastries using a copycat recipe inspired by the original.

How to make beavertails

When Paula offered to send me the copycat BeaverTail® recipe for these after dinner I was delighted to try making them from scratch (because realistically it is going to be a while until I get back to Ottawa). It took me a while because I don’t really like deep frying but I will make an exception for donuts.

One of my friends Miss America is a donut nut. He loves pastries and donuts more than anyone else I know. After dinner we were giving him a lift home and driving through a rather dark and deserted area of the inner city of Sydney. Miss America piped up and said that he wouldn’t have felt safe walking home or going home by public transport. But he had a solution.

“A woman that I worked with was a little eccentric but she used to bring a frozen chicken to work with her,” he said. “It had to be frozen so she could use it as a weapon in case anyone attacked her,” he explained. Apparently every day she left for work while it was dark and worked long hours so it would often be dark when she walked home, especially in Winter. So the chicken would go in the work freezer (I guess there’s no chance of anyone pinching a frozen raw chicken for lunch) and it would accompany her to work day in and day out.

“Really? Did you see the chicken?” I asked.

“Yes I did sight the chicken,” he said nodding his head. “It was real,” he said sighing, before adding perhaps a little superfluously, that she really was a little eccentric.

So tell me Dear Reader, do you have safety protection when you go out? And have you ever considered carrying a frozen chicken? 😉 Have you ever eaten a Beaver Tail style pastry?

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

Beavertail® Style Pastries(Killaloe Sunrise Style)

Preparation time: 10 minutes (pus rising time)

Cooking time: 15 minutes

  • 1/4 cup lukewarm water
  • 2.5 teaspoons dry yeast
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons melted butter or coconut oil
  • 1 1/4 cup plain flour
  • 1 1/4 cup wholemeal plain flour
  • Oil (for frying)
  • 1 cups granulated sugar
  • 2 tablespoons ground cinnamon
  • Lemon wedges

Step 1 – In a large mixing bowl (a stand mixer is ideal), combine the yeast and warm water. Let stand 3 minutes to activate. Add sugar, milk, eggs, salt and melted butter to the bowl, stir to combine.

Step 2 – Mix both flours together and add to make a soft dough. Knead for about 5 minutes using a dough hook or 8 minutes by hand. The dough should be smooth and elastic. Place the finished dough in a greased bowl; cover with plastic wrap and let rest about 45 minutes to an hour.

Step 3 – Punch down dough to deflate then divide into 10 equal sized portions. Let rest, covered with tea towels, for 10 minutes. While dough balls rest, combine sugar with cinnamon in a broad, shallow dish.

How to make beavertails

Step 4 – Working with one ball at a time, roll out into an oval about 1/4 inch thick; cover again with towel and make sure that they lie on a floured surface. Heat about 4 inches of oil in a deep fryer or large, tall saucepan. The oil is ready for frying when it reaches about 196C/385F.

Step 5 – Give the ovals one last gentle stretch and then add them to the hot oil (as many as will fit at one time without being too crowded). Cook about 2-3 minutes per side or until golden brown on both sides.

How to make beavertails

Step 6 – Remove from hot oil with tongs and drain on paper towels for a moment. Dredge the beaver tails in the dish with cinnamon and sugar; flip to coat both sides and shake off any excess. Squeeze fresh lemon juice over the pastry and eat while warm. Paula says the key is to serve them straight away while they are hot rather than waiting for them all to finish frying.

I first tried these soft, oval-shaped doughnuts while skating down the Rideau Canal in Ottawa. A classic Canadian treat, these delicious snacks are fried to perfection then sprinkled with cinnamon sugar. But toppings can vary from lemon juice with sugar, nuts, chocolate sauce and even caramel. Whichever topping you prefer, just be sure to eat them warm!

Ingredients

Classic Canadian Fried Dough Treat

Cinnamon Sugar Topping

Directions

In the bowl of a stand mixer combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.

Add melted butter, sugar, salt, vanilla and eggs. Give everything a good mix together. Add flour and mix with the dough hook (or with a wooden spoon if you’re not using a mixer) and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for about 6 minutes in the mixer and 10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

Punch down dough and place onto a lightly floured countertop. Shape into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

Make cinnamon sugar by combining sugar and cinnamon in a large bowl.

Heat a large wide pot with about two inches of oil. Heat to 350F/176C. If you don’t have a thermometer, check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface. Keep a close eye on the oil, adjust temperature as needed to prevent it from getting too hot. If you see it smoking or crackling take off the heat to cool down before frying.

Fry your doughnuts on each side for 30-60 seconds until they are golden brown. Dunk immediately in cinnamon sugar or top with lemon and sugar, Nutella, jam or my favourite, maple syrup!

Beavertail pastry

Canada’s favourite snack food pastry is actively seeking franchisees. Our 100+ points of sale have served our pastries to presidents & celebrities at some of Canada’s favourite leisure sites. Thousands of customers enjoy this treat at amusement parks, resort villages, tourist towns, boardwalks & waterfront areas. Simple operations, reasonable investment and a diverse menu, including our signature pastry & bites, smoothies, gelato, frozen yogurt & poutine make this a delicious opportunity!

It’s time to give yourself permission to build your days around what’s important to you! You’re in Control!
For more information, complete our FREE FRANCHISE ADVICE form!

How much does it cost to open a BeaverTails Franchise?

Individual Unit Costs

  • Initial Investment:
    $15,000-$500,000
  • Initial Franchise Fee:
    $30,000
  • Royalty Fee:
    5%
  • Advertising Fee:
    3%

News and Press Releases

Beaver tails from Bytown: The story behind Ottawa’s favourite pastry
The story behind Ottawa’s signature food, the addictively rich flaps of fried dough known as BeaverTails, is especially fitting for the capital of a country known for its multiculturalism.The snack comes from a family recipe handed down to entrepreneurs Grant and Pamela Hooker. The husband-and-wife .

BeavertailUSA needs Brand Ambasadors
If you are passionate about new innovative products and have a gift for selling, BeavertailUSA would love to talk with you! BeavertailUSA offers great profit sharing opportunities based on performance and contracts you bring to the table. If you are interested simply bring an order of 100 or more Be.

Faster, Higher. Sweeter Canada’s Beavertails A Hit With Olympic Visitors
Canada’s signature BeaverTails’ pastries have become a hit with curious international visitors attending the 2010 Winter Olympic Games in British Columbia. Grant Hooker, co-founder of BeaverTails Canada Inc., said the reaction of first-time customers “has been very positive and many Canadians at th.

BeaverTails News & Press Releases

BeaverTails Franchise Growth History

When did the first BeaverTails open? 1978
When did BeaverTails start Franchising? 1989

Hungry for a Beaver Tail? No Canadian winter can pass without eating at least one. These sweet, flat, donut-like pastries were a staple among early settlers, who stretched dough into the shape of a beaver’s tail in order to bake them easily over an open fire. Zoom forward to 1978 when BeaverTails Canada Inc. trademarked the treat and began selling them to skaters on Ottawa’s Rideau Canal. They’re now a sold in iconic outdoor stalls at winter destinations across the country, including Muskoka. But you can make your own, too. We’ve got a recipe courtesy of The Food Network plus a how-to video right here!

  • How to make beavertails
  • How to make beavertails
  • How to make beavertails

Beaver Tail Recipe

Ingredients:
1/4 cup warm water
8g pkg or 2-1/2 tsp active dry yeast
1/2 cup milk, warmed
2 Tbsp butter, melted
2 Tbsp sugar
1/2 tsp salt
1/2 tsp vanilla
1 eggs
2-1/2 cups all purpose flour, plus extra for dusting

1 L vegetable oil for deep-frying

Cinnamon Sugar Topping:
1 cup sugar
1 Tbsp cinnamon

1. In the bowl of a stand mixer combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.

2. Add melted butter, sugar, salt, vanilla and eggs. Give everything a good mix together. Add flour and mix with the dough hook (or with a wooden spoon if you’re not using a mixer) and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for about 6 minutes in the mixer and 10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

3. Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

4. Punch down dough and place onto a lightly floured countertop. Shape into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

5. Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

6. Make cinnamon sugar by combining sugar and cinnamon in a large bowl.

7. Heat a large wide pot with about two inches of oil. Heat to 350F/176C. If you don’t have a thermometer, check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface. Keep a close eye on the oil, adjust temperature as needed to prevent it from getting too hot. If you see it smoking or crackling take off the heat to cool down before frying.

8. Fry your doughnuts on each side for 30-60 seconds until they are golden brown. Dunk immediately in cinnamon sugar or top with lemon and sugar, Nutella, jam, whipped cream, fruit maple butter … or be creative! Set up a a toppings bar and allow your family to create their own.

Watch How

Need a visual? YouTube chef Vijaya Selvaraju offer’s a step-by-step how-to:

What’s Your MuskokaStyle?

Share a photo of your favourite MuskokaStyle on Instagram. Tag #MuskokaStyle for a chance to be featured. @MuskokaStyleMag

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These Homemade Beaver Tails are made with pizza dough for an easy treat you can make at home – no need for deep frying either!

How to make beavertails

How to make beavertails

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How to make this recipe

  1. Add seasonings to pizza dough and mix together in a large bowl.
  2. On a heavily floured surface, roll out dough then cut it into 6 pieces.
  3. In a large, deep frying pan, pour in sunflower oil, then fry each piece.
  4. Meanwhile, prepare a plate of cinnamon sugar.
  5. Move beaver tails to a paper towel lined plate to drain.
  6. Transfer to the sugar plate, coating on all sides.
  7. Decorate with your favorite toppings. Ex: Nutella, coconut and strawberries.

How to make beavertails How to make beavertails How to make beavertails How to make beavertails How to make beavertailsHow to make beavertails

Ingredients and substitutions

  • Sunflower oil – vegetable oil, canola oil, or coconut oil can be used in place of sunflower oil.

Dough

  • Pizza dough – make your own dough or use a store-bought pizza dough as I’ve listed for easy assembly.
  • Brown sugar – pre-made cinnamon sugar or white sugar can also be used in place of brown sugar.
  • Vanilla extract – there is no exact substitution for vanilla extract so if you don’t have it, leave it out entirely. Or you can substitute it with another extract of your choice.
  • Flour – use cornstarch or pastry cloth as substitutions for flour in this recipe.

How to make beavertails

What is a Beaver Tail?

A Beaver Tail is a Canadian staple! It’s the go-to dessert paired with a hot chocolate after a day of skiing or skating. It’s essentially a stretched dough that is deep fried and covered with cinnamon sugar. You can enjoy it as is or add just about any topping that you can think of on top! The most popular one available at the Beaver Tails chain is the Killaloe Sunrise, which is cinnamon sugar and fresh lemon juice! Another favourite is the Chocolate Hazelnut, which is a Beaver Tail covered with a chocolate hazelnut spread.

Topping ideas

The best part about making your own Beaver Tail is being able to mix and match the toppings to your liking! Not sure where to start? Here’s some delicious options:

  • Nutella
  • Fresh fruit (strawberries, bananas, apples, etc.)
  • Shredded coconut
  • Chocolate chips
  • Mini marshmallows
  • Butterscotch chips or toffee
  • Caramel sauce
  • Pretzels
  • Oreo crumble
  • Fresh lemon slice
  • Chocolate/candy (Reese’s pieces, Skor, etc.)

How to make beavertails

Storing and reheating

If you have any leftovers, which is doubtful, or you’ve made a few extras for a later date, store them in the fridge in an airtight container or freezer bag. Store them with no toppings so they stay fresh and are easy to reheat the next day. To reheat you can microwave them but I prefer to oven bake them so they don’t get too soggy. Once reheated, add your favourite toppings and enjoy!

Freezing leftover Beaver Tails

Freeze any leftover pizza dough for a later date. You’ll be able to use it for a future pizza or if you’re hoping to create even more of these delicious Beaver Tails!

You can also freeze any extra Beaver Tails that you’ve made for a later date! Once they’ve cooled to room temperature, store them without toppings in the freezer in an airtight container or a freezer bag (make sure there’s no extra air in the bag). When ready to enjoy, bake them in the oven until warmed all the way through and then add your desired toppings!

How to make beavertails

“You’re going to make what AND put them on your blog?”

This was the confused/horrified reaction of a few friends when I told them I was cooking up ‘beaver tails’ for my next post. They thought I had gone completely mad, and no doubt were also wondering where, in fact, I would find some beaver tails in Australia? Then I explained….

I first discovered this Canadian pastry while living in Canada in 2000 and working the ski season in Banff. For my non- Canadian readers, a “beavertail” is a fried sweet cakey pastry dusted in cinnamon not unlike a flat donut and is a Canadian institution to be found on the ski hills. The shape is like a beaver tail owing to its name. I used to inhale them hot, slathered with melting nutella or caramel and it was always the perfect ending to a day of snow boarding without fail.

I was recently reminded of these little pockets of hot crispy, donut-y goodness when giving my good friend Bea travel tips on her impending trip to Canada last month. You can read about her incredibly romantic reunion with her other half on her very funny blog here .

While in Canada, Bea was going out for a day of skiing with “Bill” (not his real name – “Bill” is a little blog shy). I imagined her being reunited at the bottom of the slopes at the end of the day with pastry in hand, untold love in her eyes (or was it her stomach?) and nutella accidentally smeared on her face that Bill would find sweetly endearing.

Unfortunately, Bea was so distracted by Bill that she managed to ski right on past the beavertails shop and straight into the car park. This may or may not be a little creative fabrication on my behalf, but either way, she did not get to experience the untold joy and wonder that is a ‘beavertail. So, in the face of this tragedy, I promised I would post a recipe on the blog so she could still relive little bit of Canada, post holiday. Happy eating Bea!

Particularly wonderful eating when the weather is awful, but so good anytime, you really need no excuse to eat beavertails. A word of warning though, my other half thought Christmas had come early on trying the samples and ate so many he actually made himself ill (this was rather amusing). Stopping at one is extremely difficult – Good luck!

How to make beavertails

How to make beavertails

How to make beavertails

How to make beavertails

How to make beavertails

How to make beavertails

How to make beavertails

Canadian Beaver Tail Pastries

Makes 20-30 Beavertails

*This recipe is adapted from Food.com and is in no way associated with the actual Beavertails company.

Beaver Tails

1/2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
5 cups self raising flour
Vegetable oil (for frying)
Cinnamon Sugar

Caramel

6 Tbl of butter
1/2 cup of cream
1 cup of brown sugar
  1. In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
  2. Allow to stand a couple of minutes to allow yeast to swell or dissolve.
  3. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
  4. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
  5. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).
  6. Let rise in a covered, lightly greased bowl; about 30-40 minutes.
  7. Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
  8. Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
  9. Heat about 5cm of oil in fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready.
  10. Add the dough pieces to the hot oil, about 1-2 at a time.
  11. BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
  12. Turn once to fry until the undersides are deep brown. Do not walk away from the stove as the tails will quickly burn
  13. Lift the tails out with tongs and drain on paper towels.
  14. Immediately toss the tails in cinnamon sugar and shake off excess
  15. To make caramel, add butter and brown sugar to cream in a saucepan and stir continuously over a low heat until thick and all ingredients have dissolved into each other.
  16. SMOTHER your beavertail with your favourite topping such as jam and cream, salted caramel, stewed apples and icecream, nutella or maple syrup.

How to make beavertailsIn a few recent posts, we’ve talked about beaver tail — from what they are and how they’re processed to a few reasons why you should use them in your next exotic leather project. However, there is one more question that needs to be answered: what kind of exotic leather projects are the best for beaver tail skins based on their size, shape, durability and appearance?

Some of the top uses for beaver tail include:

Watch Bands

The small, tight grain pattern of a tanned beaver tail makes for a beautiful appearance on small items such as watch bands. Where many other skins have patterns that are too large to really notice on something as small as a watch band, the grooves in the surface of beaver tails are intricate enough to be noticed even on men’s and women’s watch bands.

When ordering beaver tail for use in making watch bands, it’s generally a good idea to order smaller skins whenever possible. Watch bands don’t require a lot of material, so you can still get about 3-4 bands from a small tail with ease.

Phone Cases

Many smartphone users love to splurge on attractive cases for their mobile devices. The thickness, scratch-resistance, and waterproof qualities of beaver skin makes beaver tails an ideal material for making protective (and attractive) phone cases.

The size of the skins you order may vary based on the type of phone you’re making the case for. Smaller smartphones—where you’re only making an inlaid case — may only need smaller skins. However, larger phones may require bigger tails. You also may need a mid- to large-sized skin if you’re making a wrap case that will go around the edges of the phone.

The only drawback to using beaver tail skin for phone cases is that the hides are fairly thick, which can make it difficult to work with when wrapping edges. In these cases, it may be necessary to split down the hide to make it easier to manipulate.

Footwear

The scratch and water resistance properties of beaver tails make for excellent footwear, such as cowboy boots. Additionally, the small, intricate groove pattern can make for a striking and unique piece of footwear that is very distinct from both cow- and snake-based leathers.

When ordering beaver tail for footwear, it’s better to go with larger tails. Even then, if you aren’t making whole shoes/boots from beaver tails, it is likely that you’ll need to use two or more tails to fill some of your panels.

Alternatively, you can use beaver tails just to make the counters or trim on a shoe to create a textured look that contrasts with the rest of the shoe’s appearance.

Wallets

Beaver tails are often used for making high-quality men’s wallets because they’re attractive enough to draw attention, but tough enough to stand up to everyday use.

The big challenge in making men’s wallets with beaver tails, however, is finding the right size for your needs. To create one “full” large men’s wallet from a single hide, you’ll need to order a large or XL-sized tail. Alternatively, you could use two small or medium sized skins and join them down the center of a bi-fold wallet.

These are just a few of the potential uses for beaver tail skins. Need a scratch and water-resistant hide for your next exotic leather project? Contact the experts at Pan American Leathers! We look forward to helping you find the right exotic leather to meet your project’s needs.

How to make beavertails

Do you want some sweets for easter, thanksgiving, and Christmas and wondering where to go for buying and ended up with going to Beaver Tails? I would like to say is that you’ve come to the right place. In this article, we will discuss the menu of Beaver Tails in depth.

Beaver Tails is a restaurant which is famous for its finger food like coco vanilla, hazel amour, bananarama, brownie, apple pie, pastries and drinks also. You can have a great meal for around $10.00.

In the coming lines, I will tell you about the Beaver Tails menu prices, contact information, nutritional facts, and franchise details. But, before that, I would share some information related to beaver tails.

BeaverTails is a Canadian Restaurant Chain specializing in pastries and it was started in Killaloe, Ontario, in 1978 and opened its first permanent store in Ottawa two years later. By 2018, it had 140 franchise and license locations in six countries: Canada, the United States, the United Arab Emirates, Mexico, France, and Japan.

Without waiting more, I will tell you about the menu prices of Beaver Tails.

What’s In The Post

Beaver Tails Menu Prices

How to make beavertails

In the Beaver Tails menu, you will find different varieties of pastries like Cinnamon and Sugar, Coco Vanil, and Maple Butter, and many more.

Beaver Tails serves the best pastries in the world and they always offer you the best as their staff is very friendly and helpful.

Instead of pastries, you will find different varieties of drinks, ice creams, and pie’s here everything is affordable in the Beaver Tails and lies between $5 to $ 15 and they will serve fresh food always. So, without waiting more, let’s check out the Beaver Tails menu prices.

Your Favorite

Mehple CAD 7.25
The Classic CAD 7.25
Coco Vanil CAD 7.25
Killaloe Sunrise CAD 7.25
Hazel Amour CAD 7.25
Avalanche CAD 9.25

Choco Luv

Bananarama CAD 8.25
Brownie CAD 8.25
Triple Trip CAD 8.25

Pie Oh My!

Apple Pie CAD 9.25
Strawberry Cheesecake CAD 8.25

BeaverTails Packages

4 Classic Pastries CAD 26.00
6 Classic Pastries CAD 36.50
12 Classic Pastries CAD 73.00

Drinks

Root Beer CAD 3.25
Diet Coke CAD 3.25
Coke CAD 3.25
Dasani Water CAD 2.50

Beaver Tails Nutritional Information

Nutritional Information myfitnesspal.com/beavertailsnutritionalinformation/

To check the nutritional breakdown of all the items present on the Beaver Tails menu, you can visit the link mentioned above.

Beaver Tails Franchise Details

How to make beavertails

There are 84 units of this franchise open today, Canada, and Quebec, the United States, the United Arab Emirates, Mexico, France, and Japan. So if you want to open a Beaver Tails, then this is how much it will cost you.

Minimum Investment $85,000
Location Investment $150,000
Franchise Fee $30,000

Important Links

Official Website beavertails.com/
Careers beavertails.com/careers/
Book a Food Truck beavertails.com/book-a-food-truck/
Shops beavertails.com/shops/

Contact Details

Beaver Tails Corporate Office Address: 3700 St-Patrick #106, Montréal, QC H4E 1A2

Beaver Tails Corporate Phone Number: (514) 392-2222

To make a BeaverTail doughnut, whole wheat dough is hand-stretched into an oval shape and fried in canola oil. It’s still warm when the pastry is served, topped with cinnamon and sugar or more extravagant additions like cheesecake spread sprinkled with Skor bits. In Canada, it’s an indulgent favorite found at theme parks, ski lodges, and summer festivals in the eastern half of the country. And unlike your average doughnut or pastry, part of the BeaverTails experience is watching the decadent treat being prepared in front of you.

BeaverTails are new to much of the United States. There are currently just eight places to find them outside Canada, where the fried treats were invented in the 1970s by Ontarians Grant and Pam Hooker. As a snack for the family, the Hookers would fry up the dough leftover from whatever meal they cooked that day. Their daughter remarked that the end result looked like a beaver’s tail, and a Canadian classic pastry was born.

The Hookers began selling BeaverTails in their hometown of Killaloe, Ontario, in 1978. The first permanent store followed two years later in Ottawa’s ByWard Market (where Barack Obama famously sampled the treat a few years ago during a trip to the country’s capital) but prior attempts at spreading the brand didn’t hold. That changed once Pino Di Ioia, who started off working part-time at Montreal‘s first BeaverTails store in the 1990s, took over the business with his wife Tina and twin brother Anthony in 2009. The three are responsible for the company’s recent successful expansion to 120 outlets today, including franchises in Dubai, South Korea, and Japan.

Between Canada and the United States, Di Ioia hopes to open 150 new BeaverTails outlets in the next five years. “Our future development will be in the US,” Di Ioia explained over the phone, en route to a recently opened BeaverTails store along the Wildwoods Boardwalk on the Jersey Shore.

Popular attractions like the Wildwoods Boardwalk represent Di Ioia’s strategic expansion, skipping shopping mall food courts in favour of tourist and leisure spots like amusement parks, zoos, and aquariums. “Locations make the biggest contribution to maintaining our uniqueness,” Di Ioia says.

By restricting their footprint, BeaverTails are seen as an occasional indulgence for special occasions as opposed to an everyday snack. Think of them as the Canadian contender for funnel cakes—or the wintertime equivalent. Toronto veterinarian Lucy Fernandes associates the fried pastry with snowy weather and alpine cabins. “I definitely think of BeaverTails as a treat after snowboarding,” says Fernandes, who last ate the banana-chocolate-hazelnut variety during a snowboarding trip north of the city this past winter.

The cold weather association is more common among eastern Canadians, many of whom have childhood memories of wintertime in Ottawa. Along the city’s Rideau Canal, where skating is a popular winter pastime, BeaverTails have been sold seasonally along the frozen 7.8 km stretch of ice since 1981.

If Di Ioia has his way, this fond nostalgia will slowly span borders and BeaverTails’ friendly origins could help him accomplish that. “On an international level, we’re amazed at how Canada’s favorable public image is always sought after,” Di Ioia explains. The company isn’t shy about showing off their roots. Canadian flags and maple leafs are prominent motifs in the brand’s signage and decor. Inside stores, antler chandeliers help illuminate the fried treats as customers devour them.

Following Donald Trump’s Super Tuesday victory, Google Trends showed that searches for ‘how to move to Canada’ jumped by over 1,000 percent. A similar rise in searches was also reported when Britain voted to leave the European Union earlier this year. Positive inferences like this could promote the growth of Canadian food outlets abroad which are currently limited in number. “They often associate franchising with America,” Di Ioia says, referring to international groups in Mexico, Egypt, and India that have expressed interest in bringing BeaverTails to their home countries.

From just a handful of US outlets recently opened in the past two years—including Lagoon Park in Utah and Dollywood in Tennessee—Di Ioia reports that the stateside reception has been warm. “In the few stores we have, it’s amazing how many other Americans are picking up on it,” he says. A sign, perhaps, that log flumes and roller coasters may inspire cravings for Canadian fried pastries in generations of Americans to come.

The sweet aroma as you approach the little red-roofed chalet signals fresh pastries straight ahead. But these aren’t just any baked goods. They’re a giant, deep-fried delicacy called BeaverTails, and they’re as symbolically Canadian as the buck-toothed rodent they’re named after.

They’re not real beaver tails, of course (although a smaller number of people eat those as well). This BeaverTail is a ball of whole-wheat dough that’s hand-stretched into a long, flat oval — the same shape as its namesake. It’s then deep-fried in canola oil and served piping hot in a paper sleeve. The traditional version is sprinkled with a mix of sugar and cinnamon, but you can also slather your pastry with toppings like chocolate hazelnut spread, maple cream, crushed chocolate bars or cookies, fruit, and even another Canadian classic — poutine.

BeaverTails can be as national or as local as you want, the latter paying homage to Canada’s regional food specialties. In Vancouver and Whistler on the west coast, for example, you can top the deep-fried dough with fresh salmon, cream cheese, and capers. At Mont-Tremblant Ski Resort near Montreal, there are steak tails and ham-and-cheese tails, both a tribute to Montreal’s famed smoked deli meats. There’s even a decadent lobster tail in the east coast city of Halifax.

BeaverTails are so iconic they’ve popped up as nods to Canada on television shows like Jeopardy and South Park and in the board game Trivial Pursuit. There’s even an ObamaTail, which was created specifically for President Barack Obama during his trip to Ottawa during his first official trip to Canada in 2009. For the record, his pastry was topped with cinnamon, sugar, and a large chocolate and maple-syrup-flavored “O.”

The gooey goodness started in 1978 when Grant Hooker and his wife Pam began selling the classic version of their pastries at a local community fair near Ottawa. According to Grant, the recipe came from his German-Canadian grandmother who called them “keekla.” He says she would make the treats for breakfast and top them with either sugar and cinnamon, butter and jam, or butter and honey.

When the couple’s daughter observed that the oblong pastries looked like beaver tails, a light bulb went off. After all, beavers are Canada’s national animal and are even featured on Canadian currency. The Hookers renamed their treats “BeaverTails,” and the rest, as they say, is history.

The Hookers opened their first shop two years later in Ottawa’s historic ByWard Market. In the winter, they also sold their pastries along the landmark Rideau Canal, which is home to one of the world’s longest outdoor ice skating trails. The sugary snack was a hit with skaters, who welcomed the quick burst of energy and warmth.

Visitors and local residents alike fell in love with the BeaverTail’s crisp-yet-chewy texture and doughnut-like flavor. Word spread, and over the years so did the number of franchises. Four decades later, you can find BeaverTails kiosks and food trucks in more than 140 locations worldwide. They’re sold in high-traffic tourist spots across Canada, from Niagara Falls to the Toronto waterfront to the mountain resort town of Banff. There are also franchises in the US, Mexico, France, the United Arab Emirates, and Japan. BeaverTail popularity far surpasses its Midwestern US counterpart, the Elephant Ear, which is essentially a less oblong (but equally large) piece of fried dough.

BeaverTails have come a long way since that first shack. Every year, nearly 50 tons of chocolate hazelnut spread is used to make BeaverTails. According to the company, if you lined up every BeaverTail sold since 1978 it would stretch longer than the length of Canada. A mascot called Beav (that’s far less creepy than Gritty) has traveled more than 30,000 miles to spread the word about BeaverTails around Canada.

BeaverTails are as Canadian as poutine and Tim Hortons. It doesn’t really matter how you eat a BeaverTail, it just matters that you do. That said, there are a few things to keep in mind. First, the ideal technique is front to back (or back to front). Side to side will leave you with a long, skinny, floppy piece of pastry that’s hard to hold. You might be tempted to roll them up, but according to Grant Hooker, that’s going to hit your stomach too fast. Whichever way you choose to eat them, just be sure to grab a couple of paper napkins — you’ll need them.

How to make beavertails

(This article originally appeared on our sister site, Travelandescape.ca, by Maria G. Yates.)

What could be tastier than dollops of gooey dough dropped into hot oil, deep fried to golden deliciousness, then sprinkled with cinnamon and sugar and served to you warm?

It is said that every nationality has its own version of fried dough. New Orleans has beignets, Spain has churros, Italy has zeppole, Canada has, well, we have BeaverTails (Queues de Castor in French).

So, what exactly is a BeaverTail? A true Canadian culinary treat, they are batches of dough that are stretched by hand to resemble the tail of a beaver. Then these deliciously addictive, traditional whole-wheat pastries are deep-fried in canola oil and served piping hot, drizzled with butter and your choice of toppings.

The current BeaverTail evolved from a family recipe passed down through at least three generations and is similar to a yeasted, crack wheat treat enjoyed in early Canadian and American farms. The first commercially produced BeaverTail was sold in 1978, and the first storefront opened in June 1980, in Ottawa’s Byward market, one of Canada’s oldest and largest public markets.

In February 1981, BeaverTails made their first appearance along Ottawa’s most famous winter attraction and the longest skating rink in the world, the Rideau Canal Skateway, which stretches 7.8 kilometres through downtown Ottawa. Today, skating on the canal and enjoying a BeaverTail go hand in hand. These warm, delicious, crispy treats are so popular along the canal that even on the coldest of Canadian winter days, the lineups can be lengthy, so be prepared to wait. It will be worth it.

Through the years a variety of toppings have been developed to further enhance the sinful indulgence to the BeaverTail experience. Add Oreo cookie crumble sprinkled on top of vanilla icing, with chocolate sauce drizzled on top of that or banana slices layered over a thick coat of hazelnut spread. My favourite toping is still The Classic: cinnamon and sugar. Why mess with perfection?

On February 19, 2009, BeaverTails made international headlines when President Barack Obama, on his first official visit to Canada, dropped into Byward Market with the sole purpose of indulging in this iconic pastry. President Obama’s visit was later dubbed The BeaverTail Summit.

How to make beavertails

You Know You’re Famous When:

  • The Barenaked Ladies change the lyrics of their song If I Had A Million Dollars to If I Had A Million BeaverTails during a music festival.
  • A question about BeaverTails makes it into the Canadian version of Trivial Pursuit.
  • “What is a BeaverTail?” is the answer to a Jeopardy question, the U.S.-television show hosted by Canadian-born Alex Trebek.
  • During an interview with The Globe and Mail, Canadian singer-songwriter Bryan Adams states that his most Canadian trait is his ability to differentiate a BeaverTail from a Tim Hortons Timbit. Now, that’s Canadian.

Other Fun Facts:

  • BeaverTails uses 21.1 tons of chocolate hazelnut spread per year. That’s the equivalent weight of five elephants and 12 beavers.
  • Since BeaverTails’ debut in 1978, enough BeaverTails have been sold to make a straight line of tails, end-to-end, from the BeaverTails store in Cavendish, Prince Edward Island, to the store in Whistler, British Columbia.
  • Since 1981 more than 8,000 young Canadians have worked at the BeaverTails operations in the Ottawa stores alone.
  • Along with the 80 franchised operations spread across Canada, there are now two stores in Saudi Arabia and two stores in Colorado’s ski country, spreading Canadian pride around the world.

Beavertail Snowshoes

The art of making the most refined and highly esteemed snowshoes of the Mistassini Cree
VHS, PAL format, DVD: 40 minutes

Henri Vaillancourt

How to make beavertails

The rounded snowshoes of the Cree, Montagnais and Naskapi Indians of Quebec and Labrador represent one extreme of Native American snowshoe design. Strong and lightweight -their shape provides the maximum flotation needed for the light powder snow of the far north. Their short length (some examples being wider than they are long) make them well suited for climbing and descending hilly terrain and for quick maneuvering while doing camp chores or travelling over rough ground.

The beavertail snowshoe with its tightly bent squarish or rounded tail is the most aesthetic and highly finished of the rounded snowshoe styles. To make a good pair of beavertails requires the consummate skill of a master craftsman and as such these snowshoes are usually highly esteemed by their owners. Beavertails are almost never used as a basic working snowshoe and are often reserved for the traditional hunting of big game, where the hunter pays respect to the animal spirit by “dressing up” for the hunt.

How to make beavertails How to make beavertails
Bending a beavertail snowshoe frame ; Assinica Lake, Quebec ; photo Henri Vaillancourt 1980 Filing smooth the finished beavertail snowshoe frames; Assinica Lake, Quebec 1980; photo Henri Vaillancourt 1980

How to make beavertails

When not in use, beavertail and other types of snowshoes are hung in a small tree, usually a birch sapling, cut for the purpose and placed in front of the camp. Here they remain displayed as long as the weather is fair. When snow or rain threatens, they are usually taken down and placed in an unheated storage tent to keep them dry . They are never taken in a heated tent , except for brief periods to dry them during wet snow conditions ; in such a case, they are hung from the tent poles well away from the intense heat of the stoves to prevent the woven mesh from being ”burned”.When stored for the season , beavertail snowshoes in particular are wrapped in canvas or other material to keep them clean.

How to make beavertails

How to make beavertails How to make beavertails
Old Montagnais beavertail snowshoes of an extremely wide pattern in the Chateau de Ramezay , Montreal ; photo Henri Vaillancourt 1973 Sarah Bosum lacing the tail of a beavertail snowshoe, Mistassini Quebec, 1977 ; photo from the video ”Beavertail Snowshoes ” , Henri Vaillancourt

For more information not included on this website

or write Henri Vaillancourt
PO Box 142
Greenville, New Hampshire, 03048

Video Vault

Many factors will influence the viability of your business. We certainly cannot guarantee your future profitability, nor can we make financial representations for your investment. However, we can offer examples of performance levels some of our existing franchisees have achieved.

Access our video vault and learn how to receive these performance averages in a convenient next step!

How to make beavertails

Meet the Development Team

This isn’t just a job. This is a family enterprise and a way of life.

  • Left to right:
  • Tina • Creative Director
  • Pino • CEO
  • Patrick • Development Manager
  • Anthony • CFO

How to make beavertails

Over 110 years of combined experience!

The BeaverTails’® development team is extensively familiar with our brand values and our development strategies.

Becoming a franchisee means sharing a future full of delicious memories with us!

What Motivates You?

Being a BeaverTails® franchisee might be a fantastic idea if:

  • You want a job that makes you happy
  • You want to be your own boss
  • You’re looking for work
  • You want to build a business for your kids
  • You want to build financial success
  • You want to build personal equity
  • You want to plan for retirement

But carefully consider your motivations and be sure you’re doing this for the right reasons

This is what we look for in a candidate:

positive individual
autonomous & responsible
energetic
good communicator
good physical shape
disciplined
follow directives
resourceful

The Perfect Franchisee

Over the years, we have developed a clear picture of the perfect candidate. Do you recognize yourself in the description below?

We like to work with people who are generally happy — after all, we do serve a deliciously happy product to very happy clients!

We’ve found that dynamic, engaged, disciplined and perseverant individuals are more likely to find success at BeaverTails®.

We’re here to help, but you’ll need to put in the passion and effort!

How to make beavertails

  • Team player
  • Intuitive business sense
  • Family support & commitment
  • Great communicator
  • Experience recruiting & managing
  • Passionate about customer service

How to make beavertails

Join the Journey

Joining our franchise family is one of the most important decisions you will ever make. And we’re here to provide all the information you need!

We only win if you make a successful decision.

Let’s get to work and continue the process so we can find the best path forward together!

How to make beavertails

The next big step is yours to take! Are you ready?

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United States

Address
BeaverTails USA Inc.
Wilmington, DE 19801

  • Phone number
    1-(877)-778-2457
  • Canada

    Address
    3700, St-Patrick #106
    Montréal, QC H4E 1A2

  • Phone number
    (514) 392-2222
  • Legal | BEAVERTAILS® and the BeaverTails® logo are trademarks owned by BeaverTails Brands Inc., used under license.

    Any content on this website including without limitation, any franchise sales information contained therein, does not constitute an offer to sell a franchise. It is for information purposes only. An offer of a franchise can only be made subsequent to the delivery of a franchise disclosure document. Certain provinces and states require that we register and/or deliver a franchise disclosure document in accordance with applicable laws in said province and/or states. If you are a resident of one of these provinces and/or states, are receiving any messages in one of these states, or intend to operate a franchise in these provinces and/or states, please note that we will not offer you a franchise unless and until we have complied with any applicable pre-sale registration and/or disclosure requirements in the applicable jurisdiction.

    The information contained on this website is not an offering of a franchise. In the state of New York (USA), an offering of a franchise can only be made by prospectus that has been previously filed and registered with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law.

    BeaverTails USA Inc., 1209 Orange St., Wilmington, DE 19801; (514) 392-2222

    How to make beavertails

    These delicious fried pastry pockets are named after they resemble beaver tails. This beaver tails recipe is a sweet delicacy garnished with maple syrup and sprinkled with some powdered sugar to give you a lovely meal to begin your day with.

    When Grant and Pam Hooker turned their family recipe of fried dough into a corporate business, this is where beaver tails became famous in Canada. Their first pastry was sold at Killaloe Craft and Community Fair in 1978. Two years after that fair, they opened their first beaver tails stand in the Byward Market in Ottawa, and since then, this dish has been a staple in Canadian homes!

    Toothsome Beaver Tails Breakfast Recipe!

    This Canadian staple is the go-to-dessert dish paired with hot chocolate and tastes amazingly delicious after a day of skiing or skating. In simple words, it is a stretched dough that is deep-fried and smothered with cinnamon sugar. You can eat it as it is or add loads of toppings to enhance its taste!

    Fry these beaver tails to perfection and sprinkle loads of cinnamon sugar to make your mornings amazingly delicious and full of sweetness. You can choose toppings such as sugar, nuts, chocolate sauce, and caramel! Whichever you choose, ensure you eat them warm for heavenly taste!

    So, let’s see how you can make this delicious Canadian breakfast delicacy at home!

    Quick Stats

    Prep time: 10 minutes

    Cooking time: 10 minutes

    Servings: 6 beaver tails

    Ingredients

    • 1/4 cup warm water
    • 2-1/2 tsp active dry yeast
    • 1/2 cup milk, warmed
    • 2 Tbsp butter, melted
    • 2 Tbsp sugar
    • 1/2 tsp salt
    • 1/2 tsp vanilla
    • 1 egg
    • 2-1/2 cups all-purpose flour, plus extra for dusting
    • 1 L vegetable oil for deep-frying

    Cinnamon Sugar Topping

    • 1 cup sugar
    • 1 Tbsp cinnamon

    Method to Prepare

    • Add water, warm milk, yeast, and one teaspoon of sugar to the stand mixer bowl. Let the stand run for about 10 minutes until foamy.
    • Then, add melted butter, salt, sugar, vanilla, and eggs. Give everything a good mix.
    • Change the hook to a dough hook and add flour. Knead the dough until it comes together and stops sticking to the sides of the bowl.
    • Knead the dough for about 5 minutes in the mixer and 10 minutes by hand. Knead it until it is smooth and silky. Use extra flour if you find the dough to be sticky.
    • Lightly oil a bowl and place the dough. Cover it with a damp towel and leave it to rise until it is double in size for an hour.
    • After an hour, punch down the dough and place it on a lightly floured surface—shape eight equal pieces.
    • With a rolling pin, roll out each dough into an oval shape.
    • Place it on a lightly floured baking sheet and keep it aside for half an hour for rising.
    • Take a large bowl and combine sugar and cinnamon sugar. You will dip your beaver tails into this mixture for heavenly taste!
    • Meanwhile, heat a large wide pot with two inches of oil. Tear a small piece of dough and see if it sizzles and floats to the surface. If the piece of dough does that, then your oil is ready for frying.
    • You need to keep an eye on the oil as you don’t want it to be too hot. If it is crackling hot, take it off the flame and let it cool for a few minutes.
    • Once the oil reaches the desired temperature, fry your doughnuts on each side for a minute until they are golden brown.
    • Immediately, dunk them in cinnamon sugar and top them with your favorite topping and enjoy!

    Final Words

    These flat, fried, doughy, and delectable beaver tails are Canada’s favorite breakfast obsession. Beavertails are easy to make and can be prepared quickly. Hence, try these Canadian beaver tails for breakfast and kickstart your morning deliciously!

    Both Grit Guy and Randy Shuff make items from beaver tails.

    Wallets, check book covers, key ring fobs, lots of other small leather items. With a bit of experimenting they could probably make iPhone covers!!

    Please check out my updated inventory of Native American books.

    How to make beavertails

    How to make beavertails

    Was born in a Big City Will die in the Country OK with that!

    Both Grit Guy and Randy Shuff make items from beaver tails.

    Wallets, check book covers, key ring fobs, lots of other small leather items. With a bit of experimenting they could probably make iPhone covers!!

    Yep. belts , suspenders, hatbands, maybe even steering wheel covers

    breathin to much cold air I guess But that’s funny

    Most tail projects need a backer of some sort due to the tail being flexible to the extent that it could break if pushed or bent to far, after being tanned.

    The can take large round bends fairly well and smaller ones if a good backer is there, say a heavier leather underneath like a wallet which has several pockets.

    You can use tail material back to back and have it fairly stout, but them kernels like to break if pushed to far, and then you cannot fix that.

    Hand grips, wallets, belts, dress boots, vest’s, various types of gun belts/scabbards and knife sheaths, bow handles and length decorations, most anything you can sew, stitch or lace or glue the tail to that is not to overly flexible will work, these are just some ideas,

    The difficult part is cutting the tail to the shape to make it look nice and lay correctly, especially on curved things.

    Sorry if my opinions or replies offend you, they are not meant to !

    How to make beavertails

    How to make beavertails

    I recently finished a leather game bag for my small game hunting and added a bit of tanned beaver tail from the first beaver I ever caught. I have some other ideas for using tail leather as accents on a leather quiver I plan to make some day but haven’t had time to finish. I also think a belt buckle would be nice, simple but functional beauty.

    How to make beavertails

    NRA and NTA Life Member
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    Wambli, that is a work of art!

    Snowy, did you make that?

    Wambli >>> very nice!

    Pawnee >>> no, I didn’t but I could can see one built from a tail, though.

    Snowy, I could see it too.

    Great idea! I can barely write my name, much less make something like that

    How about a ceiling fan that would be original. Antler and beaver tail..

    • How to make beavertails
    Alberta state of emergency lifted – Wood Buffalo imposes their own
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    The tail of a beaver is so rich and buttery when it is cooked, it’s almost easy to forget that it’s meat. But the delicacy has been an important source of protein, as well as fat, for indigenous people in the North for centuries.

    Henry Beaver of Fort Smith spent last week teaching youth about the parts of the beaver and their various uses during a culture camp for elementary school students.

    Apart from the luxurious, warm pelt that beavers provide for hats and mitts in the North, he said beavers are a popular traditional food source, and the tail is the most coveted piece of the animal.

    The Journal asked him what’s the best way to go about cooking a beaver tail. He gave us a basic run-down of preparing the dish.

    • After cutting the tail off, take a stick – preferably a green willow – and insert it where the tail was once attached to the body.
    • Hold the tail flat over an open fire, rotating it until the outer black skin bubbles and dries, and can be peeled off easily. The tail will curve from the heat as it cooks.
    • Peel the charred skin off like you would a baked potato, revealing the white, greasy flesh underneath.
    • Boil the tail over the fire in a pot of water for an hour or more, or until the flesh is tender and easy to cut.
    • Enjoy with salt and pepper, or a little ketchup or mustard. The tail should cut easily and be easy to chew.

    Photo: Meagan Wohlberg

    Henry Beaver roasts the outer skin off a beaver tail before it is boiled for lunch.

    Beaver said the tail can also be roasted on a stick over a fire. In that case, instead of removing the outer skin, keep the dark skin on while the flesh underneath cooks. Check by removing a bit of the skin to tell when the meat is cooked through.

    All other parts of the beaver can also be eaten. Some like to throw the liver right on a fire and cook it that way. The animal is typically cut into pieces and boiled over the fire or stove. If it is small enough, it can be roasted right in the oven, even stuffed like a turkey.

    Cooked slowly and with enough moisture, beaver meat should be tender and easy to pull apart with a fork. Beaver meat is dark meat, resembling rabbit, and has a mild taste that can be easily enhanced with a bit of salt.

    Beaver meat is an excellent source of iron, protein and vitamin B, and the livers are high sources of vitamin A, as well.

    Not only is beaver delicious and affordable, but it keeps people connected to the land while trapping, which is also a good way to keep fit.

    So next time you have the chance to have a taste of Canada’s national animal, make sure to give it a try!

    I am not a monnite, nor female, but I cook. I found this site in search for a recipe. Beaver tails in Italian (depending on exactly the town) call them SFGINGIA (sf-een-ja) or Zepolli (like the hindenburg), and are sprinkled with powder sugar, they are a simple dough , pizza dough actually, no particular shape. In Boston area they make them like huge taco’s (9 inch disks), they are dipped in Melted butter and sprinkled with powder sugar or PS with cinnamin. The French make a version called Bingnettes and they are found in Canada France and New Orleans.

    I would love a bread recipe that some of your people use.

    a simple pizza dough

    4 cups flour (16 ounces scaled)
    6 ounce water
    2 teaspoons salt
    1 packet(2.25 teaspoons) active dry yeast (I buy 2 pounds every other year and freeze it. Vacum sealing works easily as well and can be home made.
    1 tablespoon sunflower /corn oil/ shortening ( I do not like Canola my entire family senses a smell and taste that makes it inedible to us)
    1 tablespoon sugar(optional)

    proof yeast in water, (I like to make a biga or sauer by proofing overnight with cup of flour and 1/2 the water 3/4 of the yeast, then adding in the rest the next day, for pizza or bread) mix in salt sugar to dissolve add flour , (all of it, but check by feel). After it is all in a ball rest 5 mins scrape board, knead 10 minutes. Oil cover 30-60 mins. tear off fritter sized pieces roll out, (or stretch out), while oil is heating. few at a time till golden flip till golden drain. Sprinkle with powder sugar. Sme People make a simple syrup or heat water and honey and mix in Anisette. The Alcohol burns off (you cannot possible get a buzz), and they lightly drizzle with it, (no powder sugar)

    I wil ltry to find this place tommorrow. I just found your group again after losing the url.

    chris
    Long Island NY

    My son often wants me to make these. Call me lazy, but I found the frozen bread or bun dough is the easiest. The frozen buns thaw quickly. Then you just need to flatten them to a “tail” and fry them up. If you see all the recipes that are online, you will find a thousand ways to top them. Or simply, cinnamon sugar.

    Franchise Facts

    This franchise is for the operation of a BeaverTails treat shop specializing in the business of selling cooked dough, freshly prepared with various toppings, and served direct to the customs, along with specialty French Fry products, various beverages, including a specialty dairy bar/juice bar, and thematic merchandise.

    How much does a BeaverTails franchise cost?

    BeaverTails has a franchise fee of up to $30,000, with a total initial investment range of $176,200 to $435,300.

    • Initial Franchise Fee: $30,000
    • Total Investment: $176,200 to $435,300
    • Working Capital: $12,000 to $15,000

    The initial cost of a franchise includes several fees — Unlock this franchise to better understand the costs such as training and territory fees.

    How much does a BeaverTails franchise make?

    Franchise revenue and profits depend on a number of unique variables, including local demand for your product, labor costs, commercial lease rates and several other factors. We can help you figure out how much money you can make by reviewing your specific situation. Please unlock this franchise for more information.

    How many franchise locations do they have?

    As of the 2018 Franchise Disclosure Document, there are 4 franchised BeaverTails locations in the USA.

    Are there any BeaverTails franchise opportunities near me?

    Based on 2018 FDD data, BeaverTails has franchise locations in 3 states. The largest region is the South with 2 franchise locations.

    This franchise is expanding into new markets and might be available near you. One of our franchise experts will have detailed knowledge about this brand. Unlock to learn more and connect with our experts.

    for those passionate about foodservice and food safety

    How to make beavertails

    Hailing from Canada, we bring you the BeaverTail. These flat, fried treats can be described as the Canadian version of a donut. First introduced at the Killaloe Fair, founder Grant Hooker was inspired by his German-Canadian grandmother, who made a deep-fried bread for breakfast and topped it with cinnamon sugar, butter and jam, or butter and honey. His daughter said the treats looked like a beaver’s tail and the name stuck! BeaverTails are a national symbol for Canadian culture and are sold across Canada. Ontario BBQ grillmaster Steph Bouchard shares his BeaverTail recipe with us so you make these treats for yourself!

    Items Needed

    Ingredients

    • ½ cup warm water
    • 5 tsp active dry yeast
    • 1 tsp white sugar
    • 1 cup warm milk
    • ⅓ cup white sugar
    • 1 ½ tsp salt
    • 1 tsp vanilla extract
    • 3 eggs beaten
    • ⅓ cup vegetable oil
    • 5 cups whole wheat flour
    • Vegetable oil for frying
    • 2 cups white sugar
    • 1 tsp ground cinnamon
    • Chocolate syrup
    • M&Ms
    • Nutella
    • Anything you want!

    Directions

    1. Add warm water, dry yeast and 1 tsp sugar to a bowl. Let stand for 5 minutes for yeast to bloom.
    2. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs and 1/3 cup vegetable oil until combined.
    3. If using a mixer, attach a dough hook and add 4 cups of whole wheat flour. Add remaining 1 cup of flour slowly until dough starts to pull away from the sides. Knead for another 2 to 4 minutes. Transfer to a lightly oiled Cambro container. I loosely place the cover on top and let rise for 1 hour or until the dough has roughly doubled in size.
    4. Punch down dough and knead a bit more on a lightly floured surface. Grab a piece of the dough and roll into a ball roughly the size of a golf ball. Using a rolling pin roll it out to approximately 1/4 of an inch thick. Keeping the dough in an oval shape (like a beavertail!)
    5. Prepare the cinnamon sugar by mixing 2 cups of granulated white sugar and 1 tsp of cinnamon. Feel free to adjust to your preferred taste. I like to use Camwear food pans as it makes it easier for coating later.
    6. Drop the flattened dough into oil that is around 375°F for 30 to 45 seconds a side. When golden brown, remove the pastry from the pan, shake off excess oil and drop it into the cinnamon sugar mixture, making sure to coat both sides. Transfer coated pastries to paper towel or wire rack.
    7. Here’s where you can get creative! One of my favourite culinary quotes coined by the Queen of BBQ herself Danielle Bennett (DivaQbbq on social media) is that “It’s your house!” This means grab all of your favourite treats, go crazy and experiment. I use things like chocolate sauce, M&M’s, Nutella etc.

    Enjoy this tasty classic Canadian carnival treat and feel free to tag @Maxemum_bbq with your end results!

    A beaver, with a pastry-shaped tail!

    This, my friends, is a beaver!!

    Sadly, I didn’t take this photo and haven’t seen a beaver in real life – yet! I have however seen a beavertail.

    Let me catch you up!

    Way back in 1978 a new pastry hit the streets in Canada. It was long and flat and shaped like a beaver’s tail, so naturally it was called just that!

    Choc-hazlenut beavertails – photo from BeaverTails site

    Since then beavertails have become part of Canada’s cultural identity. There are over 80 BeaverTails outlets across Canada and even two in Saudi Arabia. Rumour has it that there may soon be outlets in Japan, Lebanon and Egypt.

    Whenever visitors from Australia arrive I always make sure they experience a beavertail. The pastry tastes similar to a dounut, but you can get a variety of toppings. You can play it safe and order an original beavertail with cinnamon, sugar and lemon, or you can order one of the savory toppings available such as cheese and garlic, or if you are feeling like a sugar rush, you have an array of choices. Here’s just a few:

    Cinnamon and apple beavertails – photo from BeaverTails site

    • Maple butter (this isn’t really butter; it’s a pure maple syrup product)
    • Chocolate hazelnut
    • Banana and chocolate
    • Apple and cinnamon (with swirls of caramel)
    • Cheesecake
    • Vanilla icing with crumbled Oreo
    • Chocolate hazelnut with Reese’s Pieces and peanut butter drizzle

    To be left in no doubt as to their popularity, the BeaverTails company use 21.1 tons of chocolate hazelnut spread per year – equivalent to the weight of five elephants and 12 beavers.

    Special notice: No beavers were harmed in the writing of this post.

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    Putting a beavertail to a car hauler trailer.

    My buddy built this, and its a bit too low to load on his trailer without major contortions of the raise-the-truck-bumper dig-a-hole-for-the-trailer-tires type.

    Well, if you don’t want to drag the headers that is.

    Anyways, after showing it for a season, he has changed it up some with cal-tracs, lighter drag wheels and drag radials, nitrous, etc.

    He likes to trailer it to the drags just to eliminate the drama in case of breakage. To each his own, right.

    So we are going to use the tie-downs in the barn-shop floor to do some creative cutting, heating, and jacking to do a controlled bend and add a beavertail to his trailer to improve the breakover angle and make it easier to load. The trailer needs refreshed anyways, so shorter wheels/tires and dropping the floor on on the “soon” list too.

    But first we are deciding the amount (or degrees) of bend to add.

    My green trailer has 5 degrees. It sits on 14″ ranger wheels with ST tires with torsion axles and 4′ ramps. Its low and easy to load.

    The yellow trailer has 12 degrees (subtract one for the deck being 1 degree off level). It is a converted boat trailer with leafs and 15″ ST tires, and 5′ ramps Somewhat taller but still easy to load.

    (Don’t mind the coon poop on the trailer deck. I’m addressing THAT particular problem.)

    So he just needs to decide how many degrees he wants to add. I’m thinking 12 might be a bit much, his ramps are 5′, his trailer sits higher too.

    Welcome to our series, Iconic Canadian Food! You may know which classic Canadian dishes you like, but do you know the stories behind them? Gabby Peyton shares the back stories of a smorgasbord of iconic Canadian dishes. This month Gabby explores the history of the Beaver Tail, one of Canada’s most emblematic foods (through its connection to our national animal) .

    How to make beavertails

    Ah, the mighty beaver. Canada’s national animal, found on the flipside of the 5-cent coin and also a beloved pastry.

    There aren’t many things that taste better after an outdoor skate than a Beaver Tail. Deep fried to perfection in hot oil — crispy on the outside and soft on the inside — then covered in cinnamon sugar. This Canuck crowd-pleaser has become an emblem of Canadiana, as synonymous with the country as poutine or the butter tart, but its connection to the national symbol sets it apart, somehow.

    Are Beaver Tails the most Canadian treat of them all? Well, you know you’ve hit it big when Obama drops by during his first official presidential visit to Ottawa in 2009, you’re a question in Trivial Pursuit (which was invented in Halifax, in case you were wondering) and on Jeopardy, and the term Beaver Tail can be found in the Canadian Oxford dictionary.

    What is A Beaver Tail Pastry?

    The Beaver Tail is a fried-dough pastry made with whole wheat flour and pulled by hand to resemble the long, flat tail of a beaver. It’s then topped with a myriad of delicious garnishes — anything from the classic cinnamon and sugar to whipped cream and Nutella are fair game.

    Contrary to popular belief, the Queues de Castor as they are known in Canada’s other official language weren’t invented in Quebec. But did you know they weren’t invented in Ottawa either?

    The Short Tale of the Long Beaver Tail

    In the late 1970s, Grant and Pam Hooker began selling the iconic Canadian dainty west of Ottawa at the Killaloe craft and community fair. Grant Hooker asserts the recipe they use is third generation, handed down to him by his German-Canadian grandmother. She called the deep-fried pastries she made for breakfast keekla, German for “little cake.” The Hookers used this very recipe for keekla, but it wasn’t until their daughter likened the long flat pastries to beaver tails that the name was coined and quickly trademarked.

    But the roots of this tail also go back well before the Hookers’ ingenious daughter named the pastries. Before the arrival of European settlers, Indigenous peoples would cook beaver tails on an open flame in order to access the meat inside the thick tail skin. New arrivals were later inspired to cook their fried dough in the same manner.

    Similar to bannock, another Iconic Canadian Food explored in this series, Beaver Tails don’t require rising. Early settlers referred to this type of bread as “baking day bread,” and there’s a similar version of it in the United States called Elephant Ears (though it has never reached the same fame as its Canuck cousin).

    Beaver Tails Take Flight

    The flagship BeaverTails store opened in Ottawa’s favourite Byward Market in 1980, offering a variety of toppings to please hungry market goers. But when the Beaver Tail made its appearance along the Rideau Canal in the winter of 1981 it really became the iconic dish it is today. The donut-bannock hybrid has become associated with a good skate along the canal, another iconic Canadian landmark, with the convenience of a counter right on the canal. The 20,000 daily skaters sporting mittens and toques, which are almost as Canadian as Beaver Tails themselves, have been devouring them by the million ever since. There’s always a lineup.

    In the early 2000s, long-time employee Pino Di Loia took over the business with his wife Tina and brother Anthony and began a larger expansion of the brand across the country and the world. Today there are more than one hundred places to enjoy a Beaver Tail across Canada, from the Loop skating rink in St. John’s, Newfoundland to the top of Grouse Mountain in British Columbia.

    There are also outlets in Japan, South Korea and the United Arab Emirates. Regardless of where the franchise opens, their classic Canadiana decor, decked out with antlers on the wall and lots of red plaid, echoes the iconic sweet treat loved by Canadians all over.

    MORE READING

    • Iconic Canadian Food: The History of the Butter Tart
    • Iconic Canadian Food: Canada’s Love of Ketchup Chips
    • Iconic Canadian Food: The Evolution of Poutine

    Iconic Canadian Foods is written by Gabby Peyton. Gabby is based in St. John’s, Newfoundland and blogs at The Food Girl in Town. She’s a culinary adventurer and freelance writer, focusing on travel, food and drink writing with a dash of historical work. You can follow Gabby on social media at Facebook, Twitter and Instagram.

    U.S. President Barack Obama gave a local high school student the thrill of her life when he decided to satisfy his sweet tooth with a Canadian delicacy: that sugar-coated, deep-fried pastry called a Beavertail.

    “I looked at it like why not come here to look close at history – as close as I can.” – Jose Casimiri, 19, on why he showed up at Parliament Hill

    OTTAWA–U.S. President Barack Obama gave a local high school student the thrill of her life when he decided to satisfy his sweet tooth with a Canadian delicacy: that sugar-coated, deep-fried pastry called a Beavertail.

    “I was screaming up and down,” said 17-year-old Jessica Milien when a U.S. Secret Service agent appeared at the window of the Beavertail hut on George St. and said the president had asked for one of the hot pastries during a surprise stop in the historic ByWard Market.

    “My co-worker was nice enough to be like, `Go ahead, Jessica, we know you love him so much. Go ahead,'” said Milien.

    She chose to make him the Obamatail – a version of the dessert coated with cinnamon and sugar and topped with a whipped-cream O drizzled with chocolate sauce and maple butter. Ottawa-based Beaver Tails Canada Inc. created it in his honour and served it at the Canadian embassy in Washington, D.C., during last month’s presidential inauguration.

    Milien delivered the treat to Obama as he was emerging from the indoor market across the street, where his unexpected visit had drawn screams and cheers from shoppers as he wandered through the aisles and paused to chat with vendors and buy gifts for his family.

    Hundreds lined the streets to catch a glimpse of the presidential motorcade as it sped through downtown Ottawa. And the thousands gathered on the lawn of Parliament Hill roared when Obama paused to wave from behind bulletproof glass as he arrived for his meeting with Prime Minister Stephen Harper, and then again when he left the building.

    His stroll through the market was a return to the easygoing style he displayed on the campaign trail. It was a seemingly impromptu visit from a master at endearing himself to the public, with just the right gestures – buying maple leaf sugar cookies for his girls, a scarf for his wife and paying with Canadian currency – to turn this brief working visit into an indelible local memory.

    “He’s really just a down-to-earth guy,” Milien said of Obama, who asked her name and posed for a photo with her.

    Adnan Ustun was thrilled when Obama stopped to buy a key-chain with a moose on it for his daughter at OXXO, the gift store he manages in the market. But Ustun also got a souvenir – the $5 bill Obama used to pay for it.

    “It was (an) absolutely amazing day for me,” Ustun said as he wrapped the bill in plastic.

    There were no such intimate moments for the crowd on Parliament Hill, but the mood was nonetheless one of joyous anticipation as about 2,500 people planted themselves in the snow behind barricades – some as early as 7 a.m. – to wait for a chance to see the president.

    Alison Smith and her 14-year-old son Thomas left their home in Rockland, outside Ottawa, around 5:30 a.m. and began scouting for the spot that would give them the best chance to see the motorcade.

    They had started out at the barricades below Centre Block, where they knew Obama would be stepping out of his limousine to greet Harper, but then an RCMP officer had suggested the motorcade would follow the same route as Harper.

    When the Prime Minister arrived they scooted far away from the crowd to a snow-filled corner outside the East Block building.

    “I always look for the best spot, not where the sheep are,” Smith said. Things did not turn out as she had hoped, however. There were flashing lights, the sounds of a helicopter overhead – but the pair didn’t get their close-up glimpse of Obama.

    Jose Casimiri, 19, who arrived on Parliament Hill holding a Canadian newspaper from the day after Obama won the election, said just the chance to be part of history was enough to convince him to join the crowds, even though he knew there was little chance of seeing him.

    “I looked at it like, why not come here to look close at history – as close as I can,” he said. “I saw his hand and I was like `Yeah!’ and then the truck pulled up and blocked the view, but still. At least I’m walking away with a piece of Obama.”

    When you go to culinary school, you expect that you’ll get all the basics in fast: chopping, sautéing, grilling, braising. From there, you might move onto advanced topics, like classical French sauces or Indian spices. But what comes after that? Sous vide cookery? The use of liquid nitrogen to make sake sorbet?

    Try “beaver tail cooking” — at least if you’re among a certain group of culinary students at the International Culinary Center of New York.

    That’s right: the furry creatures are good for things beside being cute, building dams and providing pelts for retro hats. They also make for some interesting eating.

    Jeff Butler, the instructor leading the lesson, which you can see in the video above, admits that he’d never before cooked a beaver tail. But he sees that it’s a fatty, tough muscle, so he decides to crisp up the skin on the outside before finishing the cooking in the oven.

    How does it taste? Tough, greasy and bland, according to the students in the class. One says he “wouldn’t kill a beaver” to get a taste of the tail. But if you happen to be killing one anyway, why not be sustainable about it?

    Indeed, beaver may actually be having something of an unlikely moment. You can also find a recipe for braised beaver tail in the new cookbook by Martin Picard, the chef of world-renowned Montreal restaurant Au Pied de Cochon.

    CORRECTION: This post initially mentioned that beaver pelts are used to make shaving brushes. They are not. Badger pelts are.

    When it’s time to spice up your diet, you can’t go wrong with cactus!

    Cactus, also called prickly pear, has three edible parts, each with its own unique flavor. You can use the body of the plant–also called the cactus leaf, pad, or “nopales” in Spanish–as a vegetable, fresh or cooked. In spring and summer months, you can enjoy its fruit as a sweet and healthy and dessert. Finally, if you’re lucky enough to catch this plant’s bright flowers in bloom, you can add them to salads, or use them as a festive garnish for desserts and drinks.

    Read on to learn all about this delicious plant: how it tastes, what to serve it with, and how to cook cactus for any occasion.

    What Does Cactus Taste Like?

    Before we learn how to cook cactus, you must be wondering how this unusual ingredient will interact with the other flavors on your plate. Cactus leaves, or nopales, are most commonly used in savory dishes. They are tart, fresh, and herbaceous with a lemony bite, adding an earthy but refreshing dimension to any dish. Some say the flavor is like cooked green beans. Others find they taste more like bell peppers. They’re perfect for vegetarian meals because their texture is thick, hearty and filling, earning them the nickname “green steak.” Nopales are acidic, so they pair well with hearty fats, like Mexican cheese or grilled red meat.

    How to make beavertails

    The flavor of the cactus fruit is more like melon: sweet, but without the tangy bite of citrus. It’s called a cactus pear due to its resemblance in shape and size rather than similarity in taste or texture. Beneath its thick skin, the flesh is juicy, not mealy or grainy. Its flavor is bland enough to pair with lots of breakfast and dessert options, from yogurt and granola to sorbets and baked goods. It can be made into jam, syrup, or juice, mixed into lemonade, or blended into cocktails.

    Now that you know what exciting flavors are in store, you must be anxious to learn how to cook cactus for your next meal! But to make the most of this versatile ingredient, you’ll want to ensure it’s properly prepared first, which means thoroughly cleaning it, and removing all of its sharp thorns.

    Learn all about cactuses:

    How to make beavertails

    How To Prepare Cactus Leaves

    Plenty of experienced chefs have no idea how to cook cactus, mostly because they are afraid to prepare it! The process is easy, though, so long as you’re armed with the right tools. Some markets sell nopales with their spines already removed, which will save you some time. If not, though, you’ll want to protect your hands with kitchen gloves as you shave off the skin and needles with a large knife.

    Lay the cactus pad flat on a sturdy cutting board, and be sure to aim the blade away from your body as you work in case the knife catches or slips. Since the narrow edges of the cactus leaf can be especially tough, use a vegetable peeler to remove any thorns that are deeply rooted in the plant. Go over these edges a few times to make sure you don’t miss any!

    After the spines are removed, give the cactus pads a thorough rinse. Drain them in a colander, pat dry, or leave them wet if you plan to boil them.

    The Sawdust Factory Presents

    Paddle Making

    Episode Three: A Simple Beavertail Style Canoe Paddle

    Here is a basic and good-looking canoe paddle that’s very easy to make using straightforward methods, utilizing western red cedar to keep it cheap, light and strong. The finished paddle is 57″ overall, blade is 6 1/4″ wide by 28″ long by 5/16″ thick, and the loom, or shaft, is oval in cross section, measuring 1 1/8″ x 1 1/4″, which doesn’t sound like much, but feels very distinct. The handle is a basic T-grip, and final weight is a hair over one pound.

    First things first: get a plan, or draw one up. Here at The Sawdust Factory we happen to have the fine old book “Canoe Paddles” by Graham Warren & David Gidmark (search ISBN 1552095258 on Bookfinder.com), and from a table of offsets given in it, have lofted and cut out a half-blade shape to a thin piece of plywood for a durable pattern we can use over and over if we wish. Half-plans are ever the order of the day for boat stuff around here, to guarantee perfect symmetry.

    Building gets started with lumber selection. First, we grab a board with unusual and uneven coloration to make interesting and pretty blade features, and then a chocolate colored board is picked for the central lamination piece that gives a decorative dark center stripe feature, and runs end to end for continuity — or in other words, the center “strip” will connect blade, loom, and grip into one unit. The center strip is 1 1/8″ wide (width of the loom) x 5/16″ thick (thickness of the blade) x 57″ long (overall length of the paddle). For the blade, 5/16″ thick strips are ripped off the colorful board, and then ripped again to a width that’ll cause a 6 1/4″ wide blade to happen. Here at The Sawdust Factory, we adhere to a strict policy of never doing math in public, so you’re on your own on that one. The inner blade pieces will be 28″, or the length of the blade; and the outer two will be shorter, use the pattern to determine.

    The blade will be essentially flat, with rounded edges. A “squashed oval” cross section is more typically used on this sort of paddle, but a flat one is far easier to make; and since ease of manufacture is a very desirable feature in a homemade paddle, we will just have to try it and see how it works.

    Cover it with Saran Wrap. Then clamp or screw a solid chunk of wood to one side to act as a fence, as seen at top in this photo.

    Do a dry run with all your paddle blade pieces, lay ’em all down against the fence. Now screw or clamp a few blocks of scrap wood along the side opposite the fence, leave just the right amount of room for some wedges, which we use to apply clamping pressure. Now take apart, apply glue, reinstall, and give it a big ol’ wedgie by tapping ’em in gently with a light hammer.

    Stack weights on top to prevent bowing, and keep it flat. Use more Saran Wrap to keep the weights un-gluey.

    Incidentally, we like Titebond II waterproof wood glue best. You should use whatever you are most comfortable with.

    In this case I messed up a little, and cut the outer panels of the blade a little short. No problem, I just used the pattern as kind of a French curve to fake it. Don’t sweat the little things.

    I cut out the top outline right away so the corners won’t catch on things, but leave the end square so it can absorb any abuse while I work on the shaft and grip. Shaping the blade edges is always the very last step in paddle making, otherwise repairing dings along the edges will be a recurring theme.

    In the photo at right, I add two face pieces to the loom, each of which has been ripped to a thickness painstakingly calculated by experts in the field to arrive at a total overall thickness of 1 1/4″.

    Now to start on the handle. I never was any good at visualizing how to work up a laminated blank, so I just play it by ear and use the final result as a model to work from to get the next one right.

    Gotta start somewhere, so here we have two 1 1/4″ thick blocks glued to the sides of the loom, after the loom sides have been planed or sanded flat and true for a good glue joint.

    Draw your outline, and take it to the band saw for a little loving attention. Profiling may not be politically correct, but it’s just the thing for wood carvers.

    Here are the tools of the trade: large and small draw knife; round bladed micro plane; the ever-efficient Shinto rasp; the beloved block plane, and last but not least: the 25-pound bag of no. 8 bird shot.

    In order to arrive at uniformly round surfaces, it is exceedingly wise to stay very flat and un-round until the very last minute. Chamfers are your friend at this critical time in your young paddle’s highly impressionable life.

    Chamfers are easy to gage by eye for consistency, and easy to maintain halfway accurately as you work. Start with four at 45 degrees, or so, to create an octagon cross section. The more accurate your chamfers are, the more consistent your finished roundness will be.

    Please scroll down towards the bottom of THIS PAGE for more on accurately shaping symmetrical roundy-round things.

    Not so sure I like the lamination scheme on the grip, though; but at least I’m confident it’ll be strong and comfortable.

    In fact, it is my experience that first paddles are seldom, if ever, much more than prototypes. My first stab at an beavertail paddle, the one on the right in photo at right, is a perfect example: it’s not easy to love because it’s a little heavy, and because the grip isn’t all that comfortable. But it certainly has potential, and is still lots of fun to use. So voila: A new and improved version! Why not? Making it was a fun and pleasant diversion.

    Final weight for the new paddle is 16.1 oz. I can already tell it’s plenty strong; Plan B was to add fiberglass, but I am going to skip it as unnecessary. The original came in at 22.8 oz. Now that’s what we call progress here at The Sawdust Factory.

    Finishing Note: There’z at least a million options for paddle finishes, everything from bare wood, to oil, to epoxy & fiberglass. Consistent with my OCD for lightest weight to strength and durability ratio, in most cases I give the wood a very light coating of epoxy that’s immediately smeared/rubbed off with a rag, and then a second, more normal coat applied with a brush. This method keeps raw wood from sucking up too much resin, yet results in a nice hard shell surface for ding resistance. I then sand the blade smooth, and apply varnish for a pretty finish; but leave a plain epoxy finish on the loom and grip to prevent a slippery feel. It’s a tough thing, whereas you want a nice shiny glossy finish to be proud of, but an oily slippery paddle is not a lot of fun to honk on.

    User Report: This paddle turns out to be an outstanding success on the water, have no idea why there was ever any doubt. While I generally play with my homemade paddles for a dutiful amount of time so I can say I did, I almost always revert back to my beloved Zaveral Power Surge for huffing it back to the put-in because I am an aggressive paddler and cherish high performance stuff. But this one remained in my paws all the way back, and that’s really saying something. It just has a very pleasant and fun feel. Who knows, maybe it’ll even encourage me to slow my pace down a little . nah.

    A gooey Canadian country specialty comes to life in Queens

    By Aaron Goldfarb | Published Oct 28, 2015 8:00 PM

    How to make beavertails

    Luckily my wife was already asleep when I drunkenly stumbled in the front door soaking wet, smelling like I’d cleaned chimneys all night, sporting a cheesy denim jacket with a flaming “Aaron” airbrushed on the back of it. I was glad I wouldn’t have to explain what had transpired over the previous four hours.

    I’d spent the drizzly evening at M. Wells Steakhouse in Long Island City, ostensibly celebrating the stateside launch of Forty Creek Whisky, an emerging Canadian brand. I should have known it wouldn’t be your typical, closely-managed PR event when I arrived at the restaurant’s unmarked garage door entrance. I could already smell searing meat the second my Uber turned onto Crescent Street, still two blocks from M. Wells. By the time I made my way to the restaurant’s patio I was engulfed in the potent smell. And finally aware what was causing it.

    Beaver tail roasting over a massive fire pit set up right next to a bar where bartenders wore comical, oversized Mountie hats.

    How to make beavertailsThe tails on the fire. Gabi Porter

    The party invite had specified a preferred attire of “Canadian tuxedos.” Though I’m not exactly one to follow dress codes, I’d nonetheless arrived in a pair of jeans and a blue chambray shirt. Inside the restaurant—closed to the public this Tuesday—was a table where guests could select an ’80s-style denim jacket to get airbrushed with any number of “Canadian” images, from a maple leaf to a moose to, well, flames. Canadian music played on the sound system. Barenaked Ladies, Tegan and Sara, and, of course, Rush.

    Luckily—so you don’t think we were being insensitive bigots—we had the blessing of actual Canadians, including M. Wells owner and chef Hugue Dufour. Hugue is Canadian—Quebecois no less!—but he’s also a gastronomic mad man. A mad man who actually thought it would be a good idea to serve a bunch of city slicker New Yorkers grilled beaver tail.

    “You eat it just like bone marrow,” he explained to me as we stood near the fire, watching it sizzle. “Slice it open, then dip the bread in the goo.” Most guests faced the tail with a mixture of repulsion and curiosity—but we’d have a couple hours before deciding whether to munch on beaver or not.

    How to make beavertailsHugh Dufour, keeper of the flame.

    Before then, we would be served a Bacchanalian feast, family-style. It proved much better than my previous Canadian meals of poutine and Labatt Blues. Canapés of saucissons and chicken liver mousse-smeared rye bread. Appetizers like trouts meuniere, herring with potatoes, and, my favorite, Coquilles St. Hugue, crab bordered by pastry and pureed potato and smothered in cheese. Later courses included a deliciously dressing-drenched chef’s salad (“I am the chef. I made a salad. Chef’s salad!” smirked Hugue), duck and foie gras served inside a roasted pumpkin, a pork tagine made with massive hunks of blood sausage and cotechino, and a truly spectacular pâté chinois.

    Of course, since this was a whisky launch party, there was enough booze to go around, too. Four expressions of Forty Creek whiskies were offered neat, or lovingly turned into cocktails by Karin Stanley, a bartender at Queens’ best cocktail bar Dutch Kills…and another Canadian to boot. They were even good enough to make you rethink your attitude toward Canadian whiskey—packed with a dark fruitiness and rich cakey qualities.

    But enough dawdling. It was time to dig into the tail.

    It had been cooked skin on, just barely above the flames. Sometimes Hugue even cooks it directly on the coals, so the skin turns as black as the coals themselves. Once you peel away the blistered skin, you encounter fat. Lots of it. There’s also some tendons, a few muscles, and a single bone right down the middle.

    How to make beavertailsGabi Porter

    Almost completely devoid of actual meat, the white tail fat was delicate and creamy, quite rich, and, gooey like brains.

    “This used to be a native Canadian thing,” Hugue explained, “But it is not something people commonly eat these days.”

    Like barbecue squirrel, which hit the table next, just as the skies began falling. As the rain pounded down we nibbled on tiny squirrel legs, like buffalo chicken wings but with less meat and more teensy bones getting in the way of every bite.

    “Did you catch these suckers in Central Park?” some wiseguy cracked.

    “Oh no. They’re actually expensive as fuck!” Hugue retorted, grabbing a bottle of whisky and a blow torch, ready to flambé our Canadian dessert.

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