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.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com