until golden and beginning to crisp, 25 to 30 minutes.


Remove from oven and mix in scallions. Return to oven and roast until scallions are softened and browned at the edges and potatoes are golden brown and crisp, 10 to 15 minutes. Transfer to a serving dish.


CHESTNUT PUDDING


Appalachia and Northeast Regions


Ohlone salad with local shellfish.


BLUEBERRY SWEETGRASS VINAIGRETTE


Haudenosaunee, Northeast Region


By Tawnya Brant cheftawnyabrant.com


2 cups blueberries (fresh or frozen) ½ cup pure maple syrup 2 teaspoons sweetgrass ½ cup apple cider vinegar ½ cup sunflower oil


Note: If you have maple vinegar, you can replace the apple cider vinegar and use only half the amount of maple syrup (¼ cup maple syrup).


Place blueberries and sweetgrass in a pan and bring to a boil. Let simmer on low for 5 minutes. Turn off and set aside to come to room temperature.


Berries can be strained or the sweetgrass pulled out and the whole berries can be used in the dressing.


Put blueberries in blender and blend for 10 seconds. Place the rest of the ingredients into a blender for 30 seconds.


Refrigerate any unused dressing. This dress- ing can be used up to one week.


CRISPY POTATOES Ohlone, Northern California


By Cafe Ohlone makamham.com/cafeohlone Serves 6 to 8


2 pounds fingerling or other small waxy potatoes, scrubbed


4 fresh bay leaves Kosher salt 3 tablespoons duck fat, room temperature 6 scallions, sliced on a diagonal into ½-inch pieces


Preheat oven to 425° F. Combine pota- toes, bay leaves and a few handfuls of salt in a large pot. Pour in cold water to cover potatoes by 2 inches. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 25 to 35 minutes.


Drain and transfer potatoes and bay leaves to a large rimmed baking sheet. Coat evenly with duck fat; season with salt. Roast, shaking baking sheet once or twice,


By Richard Hetzler, “The Mitsitam Cafe Cookbook” Serves 4 to 6


½ cup unsweetened chestnut puree ¾ cup brown sugar 3 eggs


2 cups heavy cream 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg ½ cup dried cherries


Preheat oven to 350° F. Butter an 8-inch square baking dish.


In a medium bowl, combine all ingredi- ents and stir to mix well.


Pour into prepared dish. Place the dish in a roasting pan and add hot water to pan to come up halfway up the sides of the dish. Bake 45 to 50 minutes or until firm to the touch. Serve warm.


You can enjoy all the recipes in “The Mitsitam Café Cookbook” by ordering it online: americanindian.si.edu/store. Order by January 31, 2021, and get a 30 percent discount. Published by the Na- tional Museum of the American Indian in association with Fulcrum Publishing. © 2010 Smithsonian Institution.


SMITHSONIAN INSTITUTION 35


PHOTO COURTESY OF CAFE OHLONE


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