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.


4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More

Recipe: Medlar Cream Cake

If you’re looking for a simple cake to serve guests, try this medlar cream cake. What’s a medlar? The fruit of the medlar tree, Mespilus germanica, tastes like lightly spiced apple butter scooped soft right out of the russeted skin. The Occidental Arts and Ecology Center in California has a small but significant collection of […] Read More

Chelsea Green: In the Media 2016

Oh, 2016. Where did the time go? Each year, Chelsea Green receives hundreds of mentions (well over 1000 in 2016) in the media both big and small. From interviews, to excerpts, to opinion pieces by authors we’re always working to make sure that the mission and message of each book is spread far and wide. […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com