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.