Recipes of the Iroquois
Maple Syrup Candy
1 cup maple sugar
1/2 cup water
1/2 cup walnut halves (or any nut)
and (or) 1 cup dried apricots or prunes
Directions: Place maple syrup and water in a small, deep saucepan and heat slowly, without stirring, to the softball stage (238 F. on a candy thermometer.)
Remove from the heat.
Drop the walnuts into the hot syrup. Turn gently with a spoon so they are evenly coated.
Remove to aluminum foil with a slotted spoon.
Repeat with the apricots.
If the syrup begins to harden, heat just long enough to melt it again.
Cool nuts and fruit to room temperature and serve.
1/2 cup water
1/2 cup walnut halves (or any nut)
and (or) 1 cup dried apricots or prunes
Directions: Place maple syrup and water in a small, deep saucepan and heat slowly, without stirring, to the softball stage (238 F. on a candy thermometer.)
Remove from the heat.
Drop the walnuts into the hot syrup. Turn gently with a spoon so they are evenly coated.
Remove to aluminum foil with a slotted spoon.
Repeat with the apricots.
If the syrup begins to harden, heat just long enough to melt it again.
Cool nuts and fruit to room temperature and serve.
Iroquois White Corn Cakes
3/4 cup Iroquois white corn flour
1/2 tsp double-acting baking powder
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg, lightly beaten
1/2 cup bacon fat, or substitute 1/4 cup softened butter
1/2 tsp double-acting baking powder
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg, lightly beaten
1/2 cup bacon fat, or substitute 1/4 cup softened butter
Iroquois Corn Pudding
Ingredients:
1 medium onion, diced
1 tablespoon butter
3/4 teaspoon dried marjoram
1-1/2 cups roasted Iroquois cornmeal
3 cups fat-free or regular half-and-half
1-1/2 teaspoons sea salt
Freshly ground black pepper
1-1/2 cups low-fat milk
5 eggs, lightly beaten
2 cups corn kernels, fresh or frozen
Instructions
1. Preheat oven to 325º. Prepare a 9x13-inch baking dish with cooking spray or butter.
2. Sauté onion in butter and marjoram. Set aside.
3. In a medium saucepan, whisk roasted cornmeal with half and half. Add salt and a
generous grinding of black pepper. Simmer over medium-low heat, stirring, until mixture
begins to thicken. Remove from heat. Add onion mixture, milk, eggs, and corn kernels.
4. Pour entire mixture into prepared pan. Cook 45–50 minutes, until set and lightly browned.
1 medium onion, diced
1 tablespoon butter
3/4 teaspoon dried marjoram
1-1/2 cups roasted Iroquois cornmeal
3 cups fat-free or regular half-and-half
1-1/2 teaspoons sea salt
Freshly ground black pepper
1-1/2 cups low-fat milk
5 eggs, lightly beaten
2 cups corn kernels, fresh or frozen
Instructions
1. Preheat oven to 325º. Prepare a 9x13-inch baking dish with cooking spray or butter.
2. Sauté onion in butter and marjoram. Set aside.
3. In a medium saucepan, whisk roasted cornmeal with half and half. Add salt and a
generous grinding of black pepper. Simmer over medium-low heat, stirring, until mixture
begins to thicken. Remove from heat. Add onion mixture, milk, eggs, and corn kernels.
4. Pour entire mixture into prepared pan. Cook 45–50 minutes, until set and lightly browned.