Steamed Gluten-Free Cornbread – Smooth & Delicious!
1 cup corn meal
1cup gluten free baking mix or you can substitute your favorite flour
2 teaspoons baking powder
1 tsp salt
1 cup coconut milk
2 eggs, beaten
1 cup water, or enough more to make the consistency of pancake batter
Set your cooking pot (pasta pot or 3-legged cast iron pot) with two inches of water and a steamer rack over hot coals
In a mixing bowl, add dry ingredients.
Thoroughly beat all the wet ingredients into the mixing bowl until all lumps are gone from the batter.
Grease a stainless steel bowl. Bread will come out more easily if you line the bowl with wax paper.
Pour batter into the prepared cooking bowl.
Put cooking bowl into the steamer rack. Cover the pot.
Steam 1 hour at a medium boil, adding more boiling water as needed.
The top of bread will be firm to touch, but will not be browned
Invert bread onto a plate or rack.
Cool for ten minutes before slicing. Enjoy!
Cabbage & Sow Thistle (Common sow thistle, or sonchus oleraceus, is in the Aster family, and self seeds in many areas of the US, from dry to wet.)
Preheat 2 tablespoons olive oil, bacon drippings, or coconut oil in medium 3-legged cast iron pot with a lid over hot coals
Add 1 large yellow onion, chopped.
Add 1 tsp of salt
Add 1/2 tsp ground black pepper
Sauté until translucent
Add 2 quarts of fresh, tender young sow thistle leaves, prior to flowering, or other wild greens mixture such as chickweed, cress, or dandelion greens to the onions
Cover and cook for two minutes to wilt.
Add 1/2 of a large head of cabbage, chopped coarsely
Add 1-1/2 cups water, chicken broth or vegetable broth and bring to boil, covered
Cook 10-20 minutes to desired tenderness.
Build a hot cooking fire, and when coals form, create a bed of ash to the edge of the fire.
Soak in water two (trimmed) corn shucks per potato. These are usually used to wrap tamales, (and are also known as hojas de maiz). Alternately harvest summer corn, and save the green corn shucks to wrap around the potatoes
Wash potatoes and rub with olive oil, coconut oil or ghee
Wrap each potato in two shucks, and pin shucks securely with a tooth pick
Bury potatoes in hot ash and cover with coals
Allow to cook 1 1/2 hour, remove from fire, remove shucks, and serve.
Rotisserie or “Dangle” Chicken – slow-cooked over camp fire coals
Wash and salt the inside of a whole chicken.
(Alternately, you can brine the chicken overnight with a tablespoon of salt per quart of water, to which you add a couple bay leaves and a teaspoon each of thyme, rosemary, and sage)
Truss the chicken with cotton twine, prior to cooking, after sprinkling on any additional seasonings like thyme, rosemary, sage, garlic powder or spice rub, and hang about 24” over red-hot coals from a tripod or diagonal spike .
Turn the chicken periodically by twisting the twine.
When the chicken is browned on the side facing the fire after 1-1/2 or 2 hours, remove and retruss with the uncooked side facing the fire.
This takes about three hours to cook completely.
Keep replenishing the coals underneath the chicken from the main fire to maintain a consistent temperature.
Serve when inner temperature reaches 165 degrees F.
Boiled Plum Pudding
1/2 lb suet or butter
1/2 lb dried plums
1/2 lb raisins
4 eggs, minus 2 whites
1 small roll grated into breadcrumbs
1 tsp grated nutmeg
1 tsp grated ginger
1/2 lb flour
1 cup milk
Optional: 1/2 cup chopped walnuts
3/4 cup sherry, brandy or mead
1/2 cup sugar
1/4 cup butter
Fill a stockpot 2/3 full of water and bring to a boil
Whisk eggs until frothy.
Add 1/2 cup milk
Gradually add flour and breadcrumbs
Incorporate the butter, spices and fruit
Gradually add remaining milk as needed to make a thick batter
Prepare pudding cloth – lay lightly woven 24”x 24” linen cloth on the table
and spread a thin layer of softened butter over the cloth, sprinkle a layer of flour on top of the butter.
Put the cloth inside a bowl and carefully spoon 1/2 of the pudding batter into the center
Pull the ends of the cloth up and tie them securely with twine – leaving long ends of twine to tie to a long wooden handled spoon. This will hang the “bags” of pudding in the boiling water.
Boil about 2 1/2 hours.
To check the pudding remove from the water and set in a colander. Tap the pudding. It should feel slightly firm, not squishy. If it is finished let it cool a while and unwrap it, carefully pealing the cloth away from the pudding.
In a small saucepan add the sauce ingredients and heat until sugar is melted and throughly mixed with the butter and brandy.
Pour the sauce over the pudding and serve.