Acorn Starch Vegetarian Terrine
It’s almost Thanksgiving, and this year I’ve decided to incorporate a multitude of Indigenous Cultures at the dinner table. Last year, in lieu of protesting and resisting the injustices bestowed on the Native American tribes of the USA, I refused to cook a turkey and the Pilgrim foods- while starving the family. I know- that was a bit harsh. We had leftovers and ramen that day and I spent the morning, noon, and night making a Moses sculpture to remind everyone we should all be a bit more humble. I did the unthinkable on Thanksgiving. While everyone gorged on, we fasted.
Cider Braised Turkey Thighs recipe courtesy of Sean Sherman
We did however enjoy an Indigenous food sampling cook-off a few weeks prior to Thanksgiving while I reviewed The Sioux Chef’s Indigenous Cookbook by Sean Sherman and Beth Tolley.
Stuffed Acorn Squash
I’m planning on making a few Native American side dishes, along with traditional Korean sides which includes Dotori-muk- an acorn starch jelly that originated some ancient yesteryears in the remote mountains of the Korean peninsula. I discovered and acquired a taste for this side dish through my Korean restaurant outings as an adult. My mother never bothered making it- for she hates spending long hours in the kitchen. I find it rather peculiar Koreans and Native Americans both figured out what to do with the Acorns. Are they related somehow? Both worship mountain spirits and both cultures have shamans who perform healing ceremonies while treating food as medicine.
I shared my terrine recipe developed for a French cookbook/ publisher a few years ago- and they deemed it too inaccessible for publishing it overseas. The traditional version is served with a soy sauce based vinaigrette and I serve it that way sometimes. I’ve experimented and turned that version into a vegan terrine paying an homage to the great homecooks of American mid-century cookery- which includes James Beard. If you get the chance to drop by the Beard House- take a glance at their kitchen wall. You’ll find vintage illustrations of terrines, aspics, and molded cold platters. Everyone including their mother and grandmother once made a terrine.
Korean Acorn Starch Jelly
Enjoy your festive Thanksgiving this year and meditate on what you’re thankful for. Give some back to the community and don’t bother over eating. Save some for tomorrow as Moses once said. Try a Mana recipe while you’re at it.