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Kenuche


Last Christmas I metioned kenuche to you. Here's a basic recipe for anyone who might want to give it a try. This is a traditional Native American recipe, and most often served at gatherings and celebrations. It does take some work, but is very much worth the effort.

Allow 2 days to make kenuche. This recipe makes 20 servings.

Ingredients:  2 lbs of full-grain dry white hominy. Use the kind in a bag like dried beans, not the kind in a can or box.

Enough unshelled hickory nuts to completely fill a 2-lb sack.

1. Boil hominy in unsalted water till soft. Simmer approximately all day and leave standing overnight.

2. Prepare hickory nuts. Put into a deep bowl and pound till shells can be picket out of nutmeats. The high, deep wooden bowls traditionally used will waste less nut juice, but is can be done in a deep mixing bowl a few nuts at a time. Mold damp nutmeats into tomato-sized balls. They may not stick together well but this will not ruin the kenuche. Nut-balls can be wrapped and frozen for future use.

3. Line a colander with muslin cloth and place it over a deep bowl. Gradually place nut-balls into colander and run very hot water over them, mashing down to extract the flavor. Set aside the juice. The mush can be set aside for use in bread or hot cereal as a filler or flavoring.

4. Combine nut liquid and hominy and simmer together for a few hours so that flavors are thoroughly blended. Do not boil hard. Sugar, or better yet, honey can be added toward the end of cooking if everyone prefers sweet kenuche. If maple syrup is used, use sparingly so that it doesn't overpower the flavor of the kenuche. Some may prefer it salted.

5. Serve as thick soup with either sugar, honey, or salt. Finished kenuche can be frozen for future use, but do not keep longer than overnight in a refrigerator.

If anyone tries this, let me know how they liked it. It is hearty and filling winter fare.

Dohi,


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