National Indigenous Peoples Day ~ Summer Solstice ~ Cornmeal Bread

 

National Indigenous Peoples Day ~ Summer Solstice, June 21st recognizes and celebrates the history and heritage of First Nations, Inuit and Métis throughout Canada. Many Indigenous communities and groups celebrate their culture and heritage on or around June 21st because of the significance of the Summer Solstice, being the longest day of the year. 

This cornmeal bread is a significant way to honour and reflect upon the strength, resilience and diversity of Indigenous People. This recipe is from the cookbook, First Nations Recipes by Gregory Lepine, and corn was a staple for the Huron Wendat of Ontario, which they ground into a coarse flour to make an unleavened bread. 

Delicious as this bread is, this time, I did add some frozen Saskatoon berries and blueberries for a touch summery sweetness. 

Cornmeal Bread - First Nations Recipes by Gregory Lepine

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1 1/2 cups (375 ml) all purpose flour

1 cup (250 ml) Yellow cornmeal

1/2 cup (125 ml) Granulated sugar 

2 teaspoons (10 ml) Baking powder

1 teaspoon (5 ml) salt 

1 Large egg

1 cup (250 ml) Buttermilk or soured milk (see notes)

1/4 cup (60 ml) Butter or margarine, melted

Measure first 6 ingredients into a large bowl. Stir. Make a well in centre.

Combine remaining 3 ingredients in small bowl. Add to well. Stir until just moistened. Spread in a greased 9 x 9 inch (23 x 23 cm) pan. Bake in 350ºF (175ºC) oven for about 30 minutes until wooden pick inserted into the centre comes out clean. Let pan stand for 5 minutes before removing to wire rack to cool. Cuts into 12 pieces.

Notes: to make soured milk, measure 1 tablespoon (15 ml) white vinegar or lemon juice into a 1 cup (250 ml) liquid measure. Add enough milk to make 1 cup (250 ml). Stir. Let stand for 1 minute. 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ ~ National Indigenous Peoples Day

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it.