Abenaki Indian recipes as well as Vermont Maple

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Abenaki Indian Recipe's

Abenaki Buffalo & Wild Rice Cassarole

2 lb ground buffalo
1/2 lb ground pork
1 lb mushroom; sliced
1 cup onion; chopped
1/4 cup flour
1/2 cup heavy cream
2 10 oz can chicken broth
2 cup wild rice cooked & drained
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 Tsp Salt
black pepper & tabasco; to taste
1/2 cup chopped pecans; for garnish

Preheat oven to 350. Saute the buffalo and pork meats until all the fat has
cooked out into the pan. Remove meat and break into small pieces. Set
aside and keep warm. Saute mushrooms and onions in the fat and return
buffalo and pork meat. Put flour and cream into small bowl and mix until
there is no lumps. Add to meat and vegetables. Stir, add the chicken broth
and cook until consistency is that of thick soup. Add the cooked rice,
herbs and seasonings. Transfer to 2 qt. casserole dish and bake for 25-30
min. Sprinkle with almond slivers and serve.

6 servings.

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FRIED YEAST BREAD

1 cup lukewarm water
1 1/4 ounce package of active dry yeast
2 tablespoons unsalted softened butter
1 tablespoon raw organic sugar
1/2 teaspoon sea salt
2 1/2 to 3 cups unbleached course flour (can substitute 1/2 cup with
cornmeal)
Oil or shortening for deep frying

Place water in a large mixing bowl. Sprinkle yeast over water and let
stand for five to ten minutes. Add enough flour/cornmeal to form a
stiff dough. Allow to rise for one hour covered with a towel in a
warm spot not in direct sunlight. Place oil in a deep saucepan or
cast iron skillet and heat to about 350-400 degrees. Form dough into
disks about four inches in diameter and about 1/4 inch thick, and deep
fry for around a minute per side or until golden brown. Only makes 8
to 10 pieces which is enough for one or two people

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POT ROAST USING MOOSE, DEER OR BEEF

Pot Roast.......Moose, Deer or beef

This goes way back to the Indians, whose original recipe went something like this.
A hunk of venison or Moose meat. Scorch it all over in some grease until brown. put it in a kettle with some
water and salt. Dig up some jack-in-the-pulpit, some horseradish and some wild carrots. Put a little of all
three in the kettle, and boil a long time until the meat is cooked. Then stir in some cornmeal to make gravy.

"don't try this, though, for parts of jack-in-the-pulpit and the wild carrots are poisonous...better as below"

1 clove garlic
4-6 tablespoons butter
1 tsp. salt
1 tsp. sugar
4- pound lean pot roast of beef
1/2 cup rum
1 tablespoon grated horseradish
1 bay leaf
5 peppercorns
1/2 cup water
small onion, peeled
small potatoes, peeled
young carrots, scraped
Flour

saute garlic in melted butter. Remove garlic and discard. Sprinkle salt and sugar over meat. brown meat well on
all sides in butter (this will take at least 30 min.) Place meat on rack in kettle. Add rum, horseradish, bay leaf,peppercorns,
and water if necessary to have 2" of liguid in kettle.
Bring to a boil, cover kettle, reduce heat, and simmer for 3-4 hours, checking liquid level from time to time.
After 2 hours, add onions, potatoes and carrots in quantities desired. If more than a kettle will hold are needed,
cook in separate pans in boling water until tender. When beef is fork-tender, remove bay leaf, pour off liquid
and make into gravy

serves 8-10

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Pheasant Soup

2 tablespoons butter
1 Pheasant, or other small bird, cut into pieces
2 onions, chopped
1 glove garlic
1 stalk celery
2 carrots, scraped and cut thin
8 cups, chicken stock
1 pound mushrooms, sliced
1 sprig thyme
salt and pepper, to taste

Heat butter in kettle and saute pheasant pieces until brown.
Remove bird and add onions, garlic, celery and carrots.
Saute until tender. Add stock and return pheasant to kettle.
Simmer 10 minutes. Add Mushrooms and thyme, season with salt and pepper, and simmer until meat is tender.
Remove Pheasant pieces, pull meat from bones, cut up meat, and return to kettle.
Reheat
Serves 6-8

Abenaki Corn Soup Recipe

Ingredients

4 Oz. Salt Pork Or Bacon
2 Cups Hominy Corn
1 Can Kidney Beans
1 Gallon Water
1 Onion, Chopped
1 Potato, Peeled And Diced

Directions

Put it all together in a pot and cook it until it's soup!!

Note: Good served with baked scone, or bannock

Abenaki Nas8b8n (Three Sisters Soup)

Ingredients

2 cans White Hominy Corn (undrained)
1 large can Red Kidney Beans (undrained)
1 pkg. frozen cut Squash
1 yellow Onion (cut up)
2 cloves garlic (coarse chopped)
1 lb. Bacon
Allspice
Black Pepper

Directions

Best done in cast iron pot, dutch oven. Fry up bacon until medium crispy, remove and drain off most of the fat. In hot fat, brown up onion. When onion is golden brown, add garlic, cook for about a minute. Drain off remaining fat, then add Corn and Beans (juice and all), and the bacon, cut up. Add cut up squash, add enough water to cover everything by about two inches. Simmer together, adding Allspice and Black pepper to taste. Salt should be unnecessary, due to salt in bacon. We didn't really use salt much until after the Invasion. Ham or smoked shoulder can be substituted, if desired. Cook together until everything is just this side of mush.

Note: Modern variation on the old communal cookpot (M8wigisoak)that always simmered to feed Winter visitors in our longhouses. Should be served with Banik (Bannock), oven baked flat bread that has shortening in it.

Vermont Maple Recipe's

Recipes
Maple syrup is adds a rich, welcome flavor to both sweet and savory applications. Here are a few of our favorite recipes:

Grilled Glazed Salmon
A glaze of soy sauce and maple syrup creates a deeply caramelized crust that doesn’t stick to the grill.

Maple-Glazed Pork Roast:
Maple syrup, with its flavor notes of smoke, caramel, and vanilla, is an ideal match for pork, which has a faint sweetness of its own.

Roasted Maple Carrots with Browned Butter
Maple syrup replaces the more traditional sugar in this version of roasted carrots, which produces perfectly cooked, caramelized carrots in just 30 minutes.

Maple Sweet Potato Casserole:
The maple syrup adds just enough sweetness to complement the potatoes without turning the dish into a dessert.

Maple Pecan Pie:
Because it is less dense than corn syrup, maple syrup yields a pie that is softer and more custard-like than one made with the more traditional corn syrup.

Nothing tastes better than Vermont maple tasty treats. Forget about the artificial flavorings and go with the real Vermont maple syrup! Here are a series of Vermont Maple Recipes to get you started.

Maple Baked Beans
1 quart Parboiled beans
1/8 teaspoon pepper (red kidney, etc.)
1/4 tsp. dry mustard 1 cup maple syrup
1/4 lb. salt pork
1/4 cup chili sauce (opt.)
1 small onion, diced
1 tsp. salt
1 tsp. ginger (opt.)

Maple Apple Dumpling
Pie Pastry – your own or purchased
4 Medium Apples
2 Cups Pure Vermont Maple Syrup
1/3 Cup Granulated Maple Sugar
½ teaspoon Cinnamon
2 Tablespoons Butter or Margarine

Heat oven to 425º - roll out pastry and cut into about 7” squares. Pare and core one apple for each dumpling. Place apple in center of each square.

Mix together the Granulated Maple Sugar and Cinnamon – fill apple cavities. Dot each apple top with about ½ teaspoon Butter. Bring opposite points of pastry up over the apple. Moisten pastry to seal it together. Place in baking dish.

Pour Maple Syrup in bottom of dish around apples (not over them). Bake 40 to 45 minutes until crust is nicely browned and apples are cooked through (test with fork). Put dumpling on serving dish, drizzle with hot syrup from pan and top with whipped cream or ice cream.

Maple Mustard Salmon
Salmon fillets for four
2/3 cup melted butter
½ tbsp. dried dill
½ cup maple syrup
¼ cup Dijon style mustard

Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.

Maple Filled Cream Puffs
1 cup boiling water
1/2 cup butter/margarine
1/4 tsp. salt
1 cup sifted all purp. flour
4 eggs, unbeaten

Combine water, butter and salt in saucepan. Bring to a rolling boil, add flour all at once and stir over the heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, and gradually beat in one egg at a time. Mix until it has a smooth texture. Drop by tablespoon onto baking sheet. Bake at 425º for 30 minutes, or until no beads of moisture can be seen on the puffs. When cool, cut off tops with a serrated knife, and fill with Cream Filling. Replace top and dust with powdered sugar, frost with icing or a maple glaze.

Cream Filling:
1 egg, beaten
1 tbsp. flour
1/2 cup maple sugar
1/4 cup maple syrup
1/2 cup rich milk
1 tbsp. butter

Blend together beaten egg, flour sugar, syrup and milk. Cook until thick, stirring so as not to scorch. Add butter, cool and fill cream puffs.

Orange Maple Glazed Wing
1 ½ cups buttermilk
1/3 cup maple syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings

Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.

Maple Spring Chicken
1 chicken
1 tsp. salt
2 1/2 - 3 lbs., cut up dash of pepper 1/4 cup melted butter
1/4 cup chop. almonds
1/2 cup maple syrup
2 tsp. lemon juice
1/2 tsp. grated lemon rind

Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 minutes at 325º. Baste occasionally. This baked chicken is especially good served with rice.

Maple Broiled Scallops or Chicken Breast
4-6 sea scallops per person, or 1" pieces of chicken breast
1/3 strips of bacon, 1 per scallop or chicken piece
¼ cup maple syrup
¼ tsp. horseradish

Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.

Braised Corned Beef with Maple
4 lbs. Premium corned-beef, desalted
1 cup maple syrup
optional ¼ cup bourbon)

Place desalted brisket on rack in roasting pan and bake at 325º uncovered for half an hour. Reduce heat to 2750, cover, and bake 2 hours. Uncover, discard all but ½ cup liquid, add maple (and bourbon), and continue baking and basting frequently for 1 hour more. Save liquid as table sauce.

Maple-Glazed Butternut Squash
1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water

Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.

Baked Beans with Maple & Rum
4 cups dry navy beans
1 lb. salt pork or ham
1 cup maple syrup
1 cup maple sugar
3 qts. water
1 large onion
1 tbsp. salt
½ cup butter
1 tsp. baking soda
1 tsp. dry mustard
4 apples, cored & unpeeled
½ cup dark rum

Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour maple syrup and salt over top. Bake at 325º for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream maple sugar and butter together and spread over top of apples. Pour rum over top just before serving.

Maple Rolls
1 pkg. dry yeast 1/2 cup hot water
2 cups milk
1/3 cup maple sugar
1/3 cup shortening
1 tsp. salt
5 to 5 1/2 cups flour
butter
maple sugar
maple syrup
cinnamon

In a large bowl, dissolve yeast in hot water (110º to 115º). Heat milk, sugar, shortening and salt. When cool, add to the yeast mixture. Stir in flour and knead two minutes until dough is smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled in size, about 1 hour. Punch down and divide in half. Roll out 1/2 inch thick, spread with butter and sprinkle with a mixture of maple syrup, maple sugar and cinnamon. Roll up dough and slice into 3/4 inch pieces. Place sliced rolls into pan and let rise 45 minutes. Bake at 350º for 30 to 35 minutes. Invert pan to remove. Ice with Maple Frosting.

Maple Frosting:
1/2 cup butter
2 tbsp. maple syrup
2 cups confectioners sugar
3 tbsp. hot water

Heat butter until golden brown. Add syrup and sugar and beat, slowly adding hot water until icing spreads smoothly.

Maple Apple Pie
5 cups sliced apples
½ cup sugar
2 tbsp. flour
½ tsp. cinnamon
dash of salt and nutmeg
¼ cup maple syrup
½ cup sour cream
pastry for double crust 9" pie

Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of piecrust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425º for 15 minutes, then bake at 325º for 45 minutes longer or until nicely browned. Remove from oven and cool.

Maple & Balsamic Vinegar Dressing
1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper

Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.

Maple Nut Fudge
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup and butter to 236 degrees.
Remove from heat and place in a pan of cold water.
Stir vigorously until color begins to change, then add nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm.

Maple Bread Pudding
Serves 4 to 6
3/4 cup maple syrup
1 tsp. lemon juice
3 slices bread without crusts
2 eggs
2 cups milk
1 T. butter
1/4 tsp. salt
1/2 cup nutmeats or raisins
1/4 tsp. vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.

Maple Walnut Ice Cream
Makes 3 pints
1 qt. cream pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup maple syrup

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.

Simple Maple Sponge Cake
Serves 10-12
1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325º for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.

Old Time Maple Gingerbread
Serves 8
2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. soda

Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

Maple Bars
Makes Approx. 16 bars
1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg

Heat oven to 350º. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.

Maple Syrup Nut Cake
Serves 18
2 1/4 cups flour
2/3 cup white sugar
3 tsp. baking powder
1 tsp. salt
1 cup maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts

Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350º oven for 25 to 30 minutes. Frost.

Maple Butter Frosting
1/2 cup butter
1/4 cup chopped walnuts or pecans
3 cups confectioners sugar
4-6 T. maple syrup

Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.

Easy Maple Squares
3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark maple syrup
1/2 cup chopped walnuts
1 tsp. vanilla 2 cups flour
1 tsp. baking powder

Mix in order given. Pour into 13 x 9 pan, bake at 350º for 30 minutes. Do not over bake.

Maple Walnut Cream Pie
Serves 8
2 cups milk
dash of salt
2 cups maple syrup
1 tsp. vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 T. flour
1/2 cup yogurt or whipped cream

Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about 1/2 hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

Maple Oatmeal Drops
Makes 4 Dozen Cookies
1/2 cup (1 stick) butter
1 3/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 egg
1/2 tsp. ground ginger
1/2 cup maple syrup (dark)
1/4 tsp. salt
1/3 cup dairy sour cream
1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, maple syrup and sour cream. Beat well. Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375º 8 to 10 minutes. Sprinkle cinnamon and sugar.

Maple Mocha Topping
Makes 2 Cups for Ice Cream or Angel Cake
2 egg whites (beaten until stiff)
2 tsp. instant coffee
1/2 tsp. vanilla
1/4 cup sugar
3/4 cup maple syrup

Beat until thickened-serve over ice cream or angel cake.

Maple Walnut Squares
24 Bars I 1/2 cups flour 2 eggs (beaten) 1/4 cup brown sugar 2 tbsp. flour 1/2 cup butter 1/4 tsp. salt 1 cup maple syrup 1/2 tsp. vanilla 2/3 cup sugar (1/3 maple, 1/3 brown) 1 cup walnuts (chopped) Combine flour. 1/4 cup sugar and butter in bowl. With fork, mix until consistency of fine corn meal. Press mix into greased 9" x 13" pan. Bake at 350º for 15 minutes. Combine 2/3 cup sugar and syrup in small saucepan. Simmer 5 minutes. Pour over beaten eggs. stirring constantly. Stir in remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle with nuts and bake at 350º for 20-25 minutes. Cool in pan and cut in bars.

Maple Walnut Pie
Serves 6 to 8
2 tbsp. butter
1/4 cup flour
1 cup maple syrup
1/2 cup water (use fresh maple sap in season)
3/4 cup walnut halves or pieces
Pastry for one 8" or 9" pie shell

Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350º on center rack of oven 35 to 4O minutes or until filling is set and crust is golden brown. cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.