The Sioux Chef's Indigenous Kitchen (University of Minnesota Press, 2017) by Sean Sherman with Beth Dooley is an introduction and education to the indigenous cuisine of the Dakota and Minnesota territories with an intent to expand beyond these borders. Part of the education includes dispelling notions about Native American food such as fry bread or Indian tacos. Readers are instead educated on the truth and areas of focus about which types of wild game and produce are embraced like venison, rabbit, duck, blueberries, sumac, wild turnips, and plums.
You can purchase this book from the Heirloom Gardener store: The Sioux Chef's Indigenous Kitchen
Hazelnut milk is simple to make, but if you're short on time, feel free to use the organic packaged milk now available in many natural food co-ops and supermarkets.
- 3 cups hazelnuts
- 4 cups water, divided
- 1/2 cup maple syrup to taste
- Pinch salt to taste
- Preheat the oven to 350 degrees Fahrenheit. Put the hazelnuts on a roasting pan and bake in the oven until they smell nutty and the skins crack, about 10 to 15 minutes.
- Remove, place in a clean dish towel, and rub to remove some of the skins.
- Put the hazelnuts into a jar and cover with water.
- Soak for at least 2 hours or overnight.
- Strain the hazelnuts.
- Rinse and put into a blender with 2 cups of fresh water.
- Blend until smooth and creamy.
- Strain through a nut milk bag or cheesecloth until most of the liquid is removed.
- Pour the nut milk into a bowl and add the maple syrup and salt to taste.
- Transfer to an ice-cream maker or large baking dish and freeze.
- Temper slightly at room temperature before serving.
More from The Sioux Chef's Indigenous Kitchen:
- Squash and Apple Soup with Cranberry Sauce Recipe
- Indigenous Tacos Recipe
- Sean Sherman on Indigenous Food, Culture, and History
From The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017) Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.