ROOT and SNAP Thanksgiving Recipes with The Reverend Michael Alan Pt. III
This year for Thanksgiving, Art in the Age has teamed up with resident cooking guru, The Reverend Michael Alan, to create a series of ROOT and SNAP inspired food and drink recipes for the holiday. These recipes are easy to prepare, and great for entertaining. Pick up a bottle of ROOT and/or SNAP and try them out with family and friends.
Art in the Age SNAP Recipe: Indian Pudding from Art In The Age on Vimeo.
SNAP Indian Pudding
1/4 part Snap
3 Cups Milk
1/4 Cup Molasses
1/4 Cup Sugar
1/3 Cup Yellow Cornmeal
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Salt
2 Eggs
2 Tablespoons Butter
1 Cup Corn (frozen or fresh)
Preheat an oven to 300 degrees.
In a sauce pan over medium heat, mix the milk, molasses, sugar, Snap, cornmeal, spices and salt- cook until thick (about 10 minutes or so). Whisk the eggs in a separate bowl, and add a little of the hot cornmeal mixture and combine. Whisk the tempered eggs back into the cornmeal, then add the butter and corn. Mix until the the butter melts.
Pour into a 2 quart casserole and bake for about an 1 1/2 hours or until set. Cool slightly before eating.