Decolonizing Cookbook Recipes

CNAS Resources

DDP Cranberry/Blueberry/Maple Vinegar

Martin Reinhardt

Ingredients:

  • 32 oz cranberry juice, blueberry juice or mix 128 oz water
  • 2 cups maple sugar
  • Mix 32 oz of pure cranberry juice, blueberry juice, or a mix of both with 128 oz of water and 2 cups of maple sugar.

Mix in a sterilized white bucket with a small hole in the top for a mechanism to sit in which allows carbon dioxide to be released, but does not allow oxygen or bacteria to get back in. Let this sit for about two weeks until it starts to turn into alcohol.

Transfer to bottles and let sit for about three months. 

 

Native American Student Association

Crab Apple Vinegar

Martin Reinhardt

Crab Apple Cider Vinegar Martin Reinhardt Ingredients: 32 oz American sweet crab apples 128 oz water 2 cups maple sugar Blend crab apples with water and make a slurry. Pour into a container and mix with maple sugar. Cover and let sit for a week or two so bubbles form and it begins to ferment. After the crab apple slurry begins to sink to the bottom it turns into hard cider. Now strain the slurry and pour the liquid into glass mason jars. Cover with lids but not tight, only enough to let it breath. Tighten and shake the jars of liquid twice a day, loosen and leave covered afterward. After about 2-3 weeks, sediment will form on the bottom, and a mother of yeast will form on the top. This is now ready to be strained again and used in all of your recipes. The longer you leave it in with the mother of yeast the stronger it will get. Refrigerate or freeze and will last a long while.

  • Uses of DDP Vinegars with Other DDP Foods:
  • Mix with sauce for DDP stir-fry.
  • Use with shredded corn, zucchini, and green beans to make DDP Three Sisters Vinegar Salsa served with blue corn chips.
  • Use with maple syrup, leek salt, and sea salt to make sweet and sour dipping sauce for the turkey bites.
  • Use on grilled or deep fried fish.
  • Mix with DDP blend spices, and use with bison or venison in slow cooker.
  • Fry ground turkey burgers in vinegar.
  • Use with sunflower oil, sumac tea, and sea salt for a salad dressing.
  • Use with water, great northern beans, maple syrup, and DDP blend spices for a bean sauce.

1 Acorn Squash
4  tbsp Brown Sugar
2  Tbsp Butter
1/2 cup raisins
1/2  Tbsp of Walnuts

Melt butter. Slice Squash in half, place on cookie sheet skin side down. Mix Brown sugar, raisins, walnuts and melted butter and place in the center of each piece of squash

Bake 350 for about an hour or when squash is soft

2 tbsp Canola oil
2 lb bison stew meat, cut in one inch cubes or smaller
2.5 cups water (plus top up water)
1 tsp salt¼ tsp black pepper coarsely ground
1 medium size onion, chopped
3 cloves garlic minced1 cup dry red wine or 1.5 tbsp balsamic vinegar
3 tbsp Worcestershire sauce
1 tbsp  paprika
3 whole cloves
2  bay leaves
8 carrots, scraped, split and cut in thirds
4 potatoes (4 cups in volume peeled and cut into large cubes)
1 ¾ cup cranberries (fresh or frozen -- not DRIED)
3 stalks celery, split and cut in short strips
4 tbsp maple syrup or 2.5 tbsp brown sugar (knowing us, we used both)

Put canola oil in a 5 to 6 quart Dutch oven. Over medium high heat brown bison cubes.

Once bison cubes are browned, add 2.5 cups water, salt and pepper to Dutch over. Bring contents to a boil, simmer, cover and cook for 30 minutes.

Add onion, garlic, wine or vinegar, Worcestershire sauce, paprika, cloves and bay leaves to Dutch over. Cover and continue to simmer for 1 hour, stirring every 20 minutes or so.

Add carrots, potatoes, cranberries and celery. Top-up casserole dish with additional water to cover contents (another 1.5 cups or so). Add maple syrup or brown sugar, especially if vinegar is used. Bring to a boil (can't read this part) simmer, Cover and cook for another 30 to 45 minutes or until potatoes are fork tender. Adjust seasonings (pepper and Worcestershire sauce may be required). Knowing our chef, he added more wine. ;-)

Using a separate bowl, make thickener by gradually stirring 1 cup water into ½ cup rye or whole wheat flour. (we've never done this.

Keep in mind, we added this recipe times 20 so things were exactly like this recipe calls for. We used less carrots and I think less celery. I'm not sure about that. We also made it two days in advance and kept it in a cooler. On Friday of the event, we had it simmering for hours before we served it. One thing to remember (that I learned)…if you decide to freeze some and warm it up in the crock pot, watch it because if the crock pot is hot - it will burn. Still tastes great even after being in the freezer for weeks.

1 Can Corn

1 can Green Beans

1 Squash cut up

1 can Water Chestnuts

1 Medium Onion chopped

1 can Celery Soup

1 cup Sour Cream

1 tube Ritz Crackers

1 stick melted butter

Drain Corn, green beans and water chestnuts...layer ALL the veggies in a casserole dish. Combine the can of celery soup and the sour cream. Put mixture on top of Veggies then crush the one tube of ritz crackers and add the melted butter all on top.

Bake 350 for 30-40 minutes