To honor my Ojibwe ancestors this American holiday, I’m sharing TWO wonderful recipes with you to bring to the table for your feast.
+a BONUS Kombucha Brine for your Turkey or Tofurkey! This truly makes it the most tender & flavorful bird you've ever had!
I also shared two unique, festive cocktails at this blog post. Using our new seasonal Honey Chai kombucha & a mix of 2 flavors in a beautiful Kombucha Sangria!
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Maple Cranberry Pudding
6 servings
1/4 cup butter
4 cups milk
3/4 maple syrup (or to sweeten to your liking)
1/2 cup corn meal
1/2 tsp nutmeg
1/2 teaspoon ginger
1 1/2 cups cranberry
Notes: SO good! I like my desserts not TOO sweet, like our booch! So if you're like me, start with less maple syrup. & if you like sweeter, use dried cranberries rather than fresh. I use fresh, halved cranberries for a bite & crunch!
Directions: Preheat the oven to 300 F. Heat 3 cups milk along with the maple syrup. Do not bring to a boil. Add the butter. In a bowl, mix together the cornmeal, nutmeg, and ginger. Slowly add to the hot milk and simmer for 10 minutes - allow to thicken over low heat. Mix in the cranberries and the remaining milk. Remove the pot from the stove. Pour the mixture into an oven safe casserole dish. Do not cover.
Bake for 2 hours until the top is nicely browned. Serve warm
Try this desert with our new seasonal 🍯Honey Chai! ✨ Made with raw local honey & our house mix of chai spices
Fry Bread
4 servings
3 cups flour (sub gluten free if needed!)
1.5 cups water
2-3 tsp baking powder
1 tsp salt
1 tbsp corn oil
+corn oil to pan fry
Optional:
4 slices ham or bacon
3 green onions
Notes: Absolutely amazing & simple recipe that is great as an appetizer, or bread substitute. I add the ham and green onion, but have not tried it with bacon. If you're vegetarian,coconut bacon would be so good here!! If you're GF, use your fave flour. I always mix GFflours together & it turns our perfectly.
Directions: In a bowl, mix all the ingredients for the basic recipe with 1.5 cups water. Stir to form a dough. For the savory version, cut bacon into cubes, and peel the green onions and cut into thin slices. Mix both into the batter. Roll out the dough in portions to a thickness of 3 mm (1/8”) small pancakes. Heat oil in a frying pan and add the dough.
Fry 1-2 minutes on each side until golden brown.
Kombucha Brine:
Notes to go Rogue: Typically you should follow a 1:2 water to kombucha ratio, and don’t go over 1 cup of salt per gallon of brine. Then add your spices!
To completely submerge a large bird,
the brine would look like this:
2 cups salt
1 gallon filtered water
2 gallons kombucha (I use our Blueberry Cuban Oregano ~ "Boost & Breathe"!)
Aromatics: black peppercorns, dried or fresh sage, bay leaves, rosemary, marjoram, lemons, halved and squeezed.
Use an air tight container, or bag inside a cooler! Allow it to soak for 8-72 hours (please mind the proper thawing time for the size you have). It can thaw in the kombucha but ensure you account for that time). Make sure it stays nice and cool. After brining, remove the turkey and pat it dry inside and out. If you plan to roast it, allowing it to thoroughly air-dry will produce nice crispy skin.
We hope you & your loved ones enjoy these recipes. Please let us know if you made them & how they turned out! Wishing you all a safe & Happy Thanksgiving Holiday!
Thank you all for your support over the years.
Maddy & Thomas