Recipes for the Winter Season
Here are some recipes that highlight foods traditionally prepared and preserved for the winter season. These ingredients reflect a time of rest and reflection, and offer an opportunity to explore how winter foods support nourishment, resilience, and care during the colder months.
Maple Sugar
Ingredients
- Maple syrup
Directions
- Heat maple syrup in a large pot on the stovetop. Use a non-stick saucepan with a silicone spatula for easy clean up.
- Make sure the temperature reaches 260°F (125°C) and ensure the pot doesn’t boil over.
- As temperature cools, stir constantly (and use a wooden spoon) to avoid clumps.
- Sift through a sieve and throw remaining clumps in a food processor to blitz into a fine sugar.
Haudenosaunee Hook-Up Soup
or “Italian Wedding Soup”
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 1/2 tbsp olive oil
- 1 medium red onion, chopped (1 1/4 cups)
- 6 cups low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- 2 cups cooked wild rice
- 1 cup dandelion greens, cut into 1-inch pieces
- 2 lbs. ground venison (or bison/elk/moose)
Directions
- Preheat oven to 350 degrees.
- Make 1-inch meatballs with the ground venison; place on a baking sheet in the oven for 15 minutes.
- Pour chicken broth, wild rice and dandelion greens into the pot.
- When cooked through, add the meatballs to the soup.
- Let simmer for about 1/2 hour; serve.
