Native+Misc.

 Traditional Ojibwe Men's Regalia Slide Show

=Believe it or not, there's actually a Native American Pudding Day next week, so here's a couple of recipes you can try:= Native American Indian Pudding (makes 6 servings)

4 cups milk 1 cup real maple syrup 1/4 cup unsalted butter 2/3 cup cornmeal 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 ground allspice 1 1/2 cups dried cranberries

1. Preheat oven to 300 degrees. Butter a 2-quart casserole. 2. In a medium saucepan, combine 3 cups of the milk and the maple syrup over medium heat. Heat until it simmers and then add the butter. 3. In a small bowl, combine the cornmeal, ginger, cinnamon, and allspice. 4. Using a wire whisk, slowly add the cornmeal mixture to the milk. This will keep it from becoming lumpy. Reduce heat to low and cook until thickened, stirring occasionally. Fold in the cranberries. 5. Spoon into the greased casserole and pour the remaining 1 cup of milk over the top of the pudding. DO NOT STIR. Bake for 2 1/2 hours, until the milk has been absorbed and the top is golden brown. 6. Serve plain, with a dollop of honey sweetened whipped cream, or topped with vanilla ice cream.

Corn Bread Pudding You'll need to prepare in advance a batch of cornbread

4 large eggs 3 cups half/half 1/2 cup pure maple syrup, plus more for serving 1/4 teaspoon salt Cornbread cut into 1-inch cubes (about 8 cups) ice cream or heavy cream for serving (optional)

1. preheat oven to 300 degrees, with rack in center. In a large bowl, whisk together eggs, half/half, maple syrup, and salt. Stir in cornbread; let sit tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).

2. Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or spatula. Bake until a toothpick inserted in center of pudding comes out clean. 1 hour to 1 hour 15 minutes. Let cool 10 minutes.

3. Serve individual portions topped with more maple syrup and ice cream or heavy cream, if desired.

Indian Pudding

2 cups raisins or nannyberries 2 cups fine cornmeal 1/4 teaspoon ground ginger 4 cups water 1/2 cup nut butter 1/2 teaspoon nutmeg 1/2 cup honey 1/4 cup Juneberries

Toss raisins (or nannyberries) and cornmeal together gently. Bring the water to a boil with the nut butter in a large saucepan. Gradually add the cornmeal-raisin mixture and simmer, stirring until it thickens - about 15 minutes. Add the remaining ingredients, blending thoroughly. Pour into 2 1/2 quart greased casserole dish. Set the casserole in a pan of water, 1" or 2" deep, and bake at 325 degrees for 2 1/2 hours. Cool before serving. Serve with additional nutmeg for topping. 12 servings.





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