Chelsea Green Publishing

Chelsea Green Blog

Maple-Vanilla Panna Cruda – A Recipe from Full Moon Feast

This is an excerpt from Full Moon Feast: Food and the Hunger for Connection, by Jessica Prentice.

The first peoples to harvest maple sap were the indigenous peoples of the northern woodlands, where the sugar maple, Acer saccharum, is both native and prodigious. For many cultures—the Anishnabeg (or Ojibway or Chippewa), Abenaki, Mi’kmaq, Passamaquody, Penobscot, Potawatomi, and Iroquois, to name a few—tapping maple trees was an annual ritual. The sap is watery and clear; Native peoples drank it as a spring tonic beverage and used it to make vinegar. European colonists often called it maple water. An Iroquois legend explains how the secret of maple sugaring was discovered. A chief named Woksis threw his tomahawk into a tree before leaving on a hunt. As the weather warmed, the sap began to flow from the gash into a container that happened to be sitting by the tree. The woman of the house found the container full of liquid, assumed her thoughtful husband had already been to the stream to fetch it full of water, and used it to boil the evening’s meat. As the meat stewed, the sap cooked down into syrup, and thus the secret of maple sugaring was revealed.

Maple-vanilla Panna Cruda Serves 3–4
  • 1 cup raw cream or crème fraîche
  • 1 teaspoon vanilla extract
  • 1 cup filtered water
  • 1 tablespoon Bernard Jensen’s gelatin see page 315) or 2 teaspoons Knox gelatin
  • Tiny pinch of salt
  • ¼ cup maple syrup, or to taste (this mount may be too sweet for some palates—start with 2 tablespoons and then taste)
1. Put the cream or crème fraîche into a bowl with the vanilla extract. 2. In a very small pan, heat the water until almost boiling. Add the gelatin and tiny pinch of salt. 3. Simmer the water for a minute or so until the gelatin is dissolved. Remove from the heat and allow to cool for a couple of minutes. 4. Stir the gelatin-water mixture into the cream. 5. Add the maple syrup to the cream mixture, and taste it. You want it sweet but not too sweet. 6. Pour into three or four wineglasses, ice cream dishes, or little parfait cups. Place in the freezer for about half an hour or until just gelled. Transfer to the fridge if you’re not ready to eat. Alternatively, just put the dishes straight into the fridge and allow a couple of hours for the mixture to gel. 7. Serve as is, or with fresh seasonal berries or other fruit.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By