Native Cooking

 

Last updated 2/2/2021 at 3:04pm



Apple-Cranberry Salsa

This "salsa" is very Woodland/East Coast and is delicious served with roast pork, duck , pheasant, or even chicken.

2 large, sweet apples (Macintosh or Granny Smith), cored and cut into 1-inch chunks

1 ½ cups fresh cranberries

6 tablespoons lime juice

4 tablespoons olive oil

4 tablespoons honey

2 cups onion, chopped

1 ½ cups bell pepper (red, yellow and/or green)

2/3 cup fresh cilantro

2 cloves garlic, minced

1–2 small cans chopped jalapeno

2 teaspoons salt

Fresh ground black pepper to taste

Put apples and cranberries in a food processor or blender and pulse just a bit; do not puree. Put this into a large bowl and toss with the remaining ingredients. Let sit at room temperature for 1 hour, then refrigerate for at least 12 hours. Taste and adjust the seasonings if necessary. 

Pretty Pumpkin Pudding

Use a small to medium size pumpkin. Clean out the insides so you can bake the pudding in the shell. You might want to save and roast the seeds for a later treat. The pudding is pretty cooked like this and makes a nice presentation, but you can use a greased baking dish instead.

Preheat oven to 350 degrees

6 tablespoons flour

3 tablespoons sugar

¼ teaspoon salt

¼ teaspoon nutmeg

½ cup raisins

1 cup plus 2 tablespoons milk

3 eggs

1 ¼ cups of cooked, pureed pumpkin (canned ok)

1 tablespoon melted butter

¼ cup heavy cream

1 teaspoon lemon juice

Sift the dry ingredients together in a bowl. In a small bowl put the raisins in a little milk to plump for 10 minutes. Drain and reserve the milk.

Use a large bowl to beat together the eggs, pumpkin, butter, milk, cream and lemon juice. Add dry ingredients and blend until smooth. Add raisins. Spoon this mixture into shell or 6×9 baking pan. Bake for 40 to 45 minutes. Let stand for 20 minutes. Serve warm.

 
 

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