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Celebrate Tradition This Thanksgiving

By Ann Hattes
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Following traditions, the corn is hand-planted, hand-picked, hand-husked and braided, and hand-processed. Those working with the corn are to have “good mind,” meaning good and loving intentions, with this spirit passing into the corn and benefiting those who eat it.

Ganondagan (www.ganondagan.org), a New York State Historic Site in the Finger Lakes region, was a major 17th century Seneca town and palisaded granary. Here 4,500 people lived in 150 bark longhouses. The town and its granary, storing hundreds of thousands of bushels of corn, was attacked and burned in 1687 by the French as they sought to monopolize the fur trade. Today the site, with a reconstructed longhouse and a new $13 million Seneca Art and Culture Center which opened October, 2015, seeks to honor Seneca traditions and share their story with others.

The Seneca are one of the six nations that comprise the Iroquois (Haudenosaunee) Confederacy whose democratic ideals helped inspire the U.S. Constitution. Experience Seneca life in the bark longhouse through interpreters who help make it easy to imagine what life was like here in 1655. In this place the Seneca call the “Town of Peace,” walk the miles of self-guided trails with signage explaining the significance of plant life to the Seneca and how various plants are used for food and medicine.

The Iroquois White Corn Project is based here. This native heirloom variety of corn dating back 1,400 years is low in fat and sugar, high in fiber, and gluten free. Non-GMO, it also has a low glycemic index. Following traditions, the corn is hand-planted, hand-picked, hand-husked and braided, and hand-processed. Those working with the corn are to have “good mind,” meaning good and loving intentions, with this spirit passing into the corn and benefiting those who eat it.

Corn along with beans and squash, a nutritionally balanced trio, are called the “Three Sisters” because they have sustained the Haudenosaunee for thousands of years, and therefore should be loved and respected as a family member.

The Iroquois White Corn Project offers three products: hulled corn; roasted white corn flour; and white corn flour. In addition to traditional recipes using these products, there is a wide variety of available recipes from soups and salads to main dishes, bread, cookies and desserts. There have been classes at the New York Wine & Culinary Center in Canandaigua and chefs introduced to the products have developed recipes.

The delicious Olive Oil & Fire Roasted Corn Cake with Rhubarb Compote was created, for example, by Pamela Graham, pastry chef at the Holloway House Restaurant (www.thehollowayhouse.com) in Bloomfield, New York. This fine dining restaurant dates back to the early 1800s when it served meals to stagecoach passengers. Today, in addition to an extensive menu, it offers a Thanksgiving turkey dinner year round in a colonial atmosphere.

Consider including Iroquois white corn in your holiday dining with perhaps a Three Sisters Salad, roasted cornmeal pancakes, or the Olive Oil & Fire Roasted Corn Cake with Rhubarb Compote. Shop for the unique corn products and find additional recipes at www.iroquoiswhitecorn.org.

It is traditional for Seneca to open and close every formal gathering with thanks to the natural world for all of its gifts. Thus, according to Kim Morf, Project Manager of the Iroquois White Corn Project, “Every day is Thanksgiving to us.”


 

Corn Mush

(Makes 1 serving). For the Haudenosaunee, corn mush was a popular meal for breakfast or when traveling and hunting. It was simple to make and maple syrup was added when available.

1 cup Iroquois roasted white corn flour or Iroquois white corn flour

2 cups water (add pure maple syrup if you like it sweet)

 

In a saucepan, whisk roasted corn flour into water. Bring to a boil, and then reduce heat. Simmer for 5 to 7 minutes.

Serve with fruit, nuts, or brown sugar.


 

Roasted Cornmeal Pancakes

Makes 24 pancakes (4 -5” diameter)

3 cups Iroquois roasted white corn flour

2 cups all-purpose flour

8 teaspoons baking powder

½ teaspoon salt

5 cups low-fat buttermilk

4 eggs (or 2 cups egg substitute)

8 tablespoons canola oil

 

In a large bowl stir together corn flour, flour, baking powder, and salt. In a separate large bowl, whisk together the buttermilk, eggs, and oil. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well mixed.

Lightly coat a non-stick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula turn pancakes over and cook 1 to 2 minutes more.

For sweet pancakes: Add blueberries, bananas, diced peaches, etc.

For savory pancakes, great for lunch or dinner: Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter.


 

Three Sisters Salad

2 cups Iroquois hulled white corn, cooked

¼ cup apple cider vinegar

½ cup olive oil

1 red pepper, chopped

2 onions, minced

4 tomatoes, chopped

10 – 12 oz. black beans, soaked in water overnight (or used canned)

½ cup fresh cilantro, minced

1 pound summer squash or zucchini, cubed

2 cloves garlic, minced

Salt and pepper to taste

 

Cook the beans, corn, and squash separately until tender but firm. The beans will take the longest since they need to be soaked overnight and simmered for 1 to 1&1/2 hours. In a large bowl, mix the remaining vegetables together while the corn, beans, and squash are still warm. In a separate bowl, mix vinegar, oil, cilantro, garlic, salt, and pepper. Pour marinade over vegetable mixture and gently toss.

Let the salad marinate at least two hours before serving – overnight works best.


 

Olive Oil and Fire Roasted Corn Cake with Rhubarb Compote

Recipe developed by Pamela Graham, pastry chef at the Holloway House Restaurant. This simple and satisfying dessert can easily be produced by home cooks. It can be served with any seasonal fruit, warm with maple syrup at breakfast, or alone, as a rustic yet sweet ending to any meal.

1 & ¼ cups flour

½ cup Iroquois roasted white corn flour

2 teaspoons baking powder

1 teaspoon salt

Zest of one orange or one lemon

½ cup vegetable oil

2 eggs

1 cup of sugar

½ cup dry white wine (apple juice, orange juice or cider can be substituted)

1/3 cup sugar

1 & ½ qts. fresh rhubarb cut in 1-inch pieces

1 cup frozen strawberries with their juice or 1 & ½ cups fresh cut in half

1 & ½ cups sugar

½ teaspoon vanilla

Juice of ½ a lemon

 

For the cake:

Preheat oven to 350 degrees F. Oil an 8-inch round pan and line the bottom with parchment and oil the parchment.

In one bowl stir together flours, baking powder, salt, and zest of orange or lemon. In a separate bowl whisk vegetable oil, eggs, 1 cup sugar, and dry white wine or juice. Add the wet to the dry and stir until just mixed, turn into prepared pan and sprinkle the top of the cake evenly with 1/3 cup sugar. Bake at 350 degrees F for 30-40 minutes or until the cake is golden and a tester tests clean. Cool on rack for 15 minutes. Remove from pan and remove parchment. Move to serving plate.

 

For the compote:

Place in saucepan fresh rhubarb, strawberries, 1 & ½ cups sugar, vanilla and lemon juice. Cook until the rhubarb is soft and thickening but not mush! If it is not thick enough for your taste, you may thicken with a few drops of cornstarch mixed with water.

 

To Serve:

Place wedges of cake on serving plates or bowls and top with the compote, garnish with whipped cream or ice cream. Best served slightly warm.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

Meet Ann