A Feast for All Seasons: Traditional Native Peoples' Cuisine by Andrew George Jr., Robert Gairns

By Andrew George Jr., Robert Gairns

Conventional local recipes that includes items from the land, sea and sky, symbols of an everlasting delicacies that illustrate recognize for the nurturing land, and acknowledgment of the non secular energy foodstuff may have in our lives.

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Additional resources for A Feast for All Seasons: Traditional Native Peoples' Cuisine

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Fold the dough over onto itself in three sections, like folding a letter. With a bench scraper or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a D/e-inch (2 cm) thick rectangle and repeat the trifold. Repeat this three times. Refrigerate until the dough is soft and pliable, approximately 15 minutes. Roll out the dough to B/e - inch (6 mm) thick. 5 to 20 cm) rounds. Place 3 tablespoons (42 g) of filling on each circle.

Fry the holes separately, making sure they are submerged in the oil, about 2 minutes. Drain on paper towels. indd 38 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:38 nuts :38 See Creative Combinations 21, 37 & 46 for ideas for this dough. indd 39 (Text) 11/5/13 8:56 AM 11/5/13 8:55 AM F39_Job:10-40188/40197 Title:RP-Homemade Doughnuts #175 Dtp:160 Page:39 caKe doughnuts red velvet Red velvet cake doughnuts are part of the new wave of gourmet doughnuts.

Ingredients instructions for the filling: 2 tablespoons (28 g) unsalted butter To make the filling: Melt the butter in a large sauté pan over medium heat. Add the apples, sugar, cinnamon, and lemon juice. Cook until the apples are soft, about 15 minutes. Remove from the heat and let cool. 5 ounces, or 518 g) apple pie filling B/c cup (100 g) sugar B/c teaspoon ground cinnamon 1 teaspoon lemon juice for the pastry: B/c cup (112 g) cold unsalted butter 1D/e cups (210 g) all-purpose flour, plus more as needed 1 tablespoon (12 g) sugar 2B/e teaspoons baking powder D/e teaspoon salt B/e teaspoon baking soda D/e cup (175 ml) cold buttermilk To make the pastry: Cut the butter into small pea-size chunks and toss with the flour.

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