Recipes From Wise Traditions 2021

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What a pleasure it was to work with the chefs and kitchen staff at the Marriott Dallas Al­len Hotel and Convention Center. Here are recipes from some of the hit dishes served during Wise Traditions 2021.

Pork Liver Pâté

Serves 12 as an appetizer, 6-8 as an entrée

1 pound pork belly, ground

1 pound veal or pork, ground

1/2 pound pork liver,

soaked in lemon juice and rinsed

1/4 pound good quality bacon, separated

with half the bacon minced

1 clove garlic, minced

6 black peppercorns, crushed

8 juniper berries, crushed

2 teaspoons salt

1/2 teaspoon ground mace

1/4 cup dry white wine

2 tablespoons brandy

Thoroughly blend the meats (minus four whole slices of bacon) and liver, grinding to­gether if possible. Add the seasonings wine and brandy, combine well and, if possible, let stand for 1 hour for the flavors to penetrate the meat. Turn into a 1-quart terrine or heavy loaf pan. Cut the remaining bacon into thin strips and arrange it across the top of the loaf.

Place in a baking pan filled with hot water (a bain-marie) and bake at 320° for about 1 1/4 hours. The loaf should come away from the sides of the pan when done; be careful not to overcook!

Remove from the water bath, being careful not to lose any of the fat. Cover with a piece of parchment paper and weigh this down with something heavy, if possible (not absolutely necessary, but helpful). Allow to cool and serve cold, or at room temperature.

The pâté may be kept for up to a week refrigerated, well wrapped and sealed with fat.

 

Chicken Liver Pâté

Makes about 1 pint

Recipe by Chef Hector Diaz

1/2 cup rendered chicken fat,

or part raw butter or lard if necessary

2 bay leaves

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dry thyme

1 large onion, chopped

1 1/2 pounds chicken liver,

soaked in lemon juice, rinsed, drained

1 teaspoon salt

1/4 cup dry white wine

In a large skillet melt the fat(s) over medium heat. Add spices and onion (but not salt), cook for 5 minutes.

Add the livers and cook, stirring, until lightly browned, still slightly pink. Add the salt and wine, remove from heat and stir. The heat from within will complete the cooking of the livers, while the wine cools it down enough to not to overcook.

Cool the mixture, discard bay leaves.

Grind the mixture twice or finely mix in food processor, using the finest knife of a food grinder. Pack into containers, cover and chill overnight.

Texas Organ Meat Chili

Serves 10

1/4 cup olive oil or lard

2 pounds ground beef and pork

1 pound organ meat (heart, kidney, liver, etc.), soaked in lemon juice, rinsed, drained and ground

1 large onion, chopped

4 cloves garlic, minced

1 cup beef broth

2 cups beer (lager or ale)

1 cup tomato purée

1/4 cup chili powder

1 tablespoon oregano

1 tablespoon cumin

2 teaspoons salt

1/2 teaspoon black pepper, ground

1/2 teaspoon cayenne pepper, ground

Sauté the onions, garlic and meats in the oil or fat until meat is browned. Add all other ingredients and simmer on medium low for 1 1/2 to 2 hours. Serve with sour cream, grated cheddar or jack cheese, chopped scallions and tortilla chips.

Apple Kraut

Makes about 1 quart

Recipe by Maureen Diaz

1 medium-sized head of red cabbage

1 pound Granny Smith apples

1-2 tablespoons salt

 

Shred the cabbage and grate the apples into a large bowl. Add 1 tablespoon salt, work together with your hands, squishing and squeez­ing to bring out juices. Taste the brine to test for saltiness, add up to a second tablespoon salt if needed. Pack into a quart-sized jar or crock, pressing down to release air pockets. Add a little filtered or spring water if needed, to provide about 1 inch of brine to top off. Cover with a lid loosely, or a fermentation air lock. Let sit at room temperature for 5-7 days, then refrigerate.

Dilly Kraut

Makes about 1 quart

Recipe by Maureen Diaz

1 medium-sized head of cabbage

1 bunch fresh dill

1-2 cloves of fresh garlic, smashed

1-2 tablespoons salt

Shred the cabbage into a large bowl. Chop the aerial parts of dill and add this, along with the garlic and 1 tablespoon salt, to the bowl. Mix well, squishing and squeezing to produce brine. Taste and add another tablespoon of salt if needed. Pack into a quart-sized jar or crock, pressing down to release air pockets. Add a little filtered or spring water if needed, to provide about 1 inch of brine to top off.

Cover with a lid loosely, or a fermentation air lock. Let sit at room temperature for 5-7 days, then refrigerate.

Three-Beet Honey Dijon Salad Dressing

Makes about 1/2 pint

Recipe by Maureen Diaz

1/4 cup Dijon mustard

1/4 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons honey

1 tablespoon Doctor Cowan’s Garden

Three-Beet Powder

1 clove garlic, minced

1 teaspoon salt

Place all ingredients in a pint jar, mix well with a fork or shake until well mixed.

Coconut-Lemongrass Panna Cotta

Serves 8

Recipe by Rosie Ueng

2 teaspoons gelatin

1/4 cup cold water

2 cups full-fat coconut milk

1/3 cup coconut sugar or sweetener of choice

2 stalks lemongrass, smashed with a rolling pin

grated zest & juice of 1 lemon

In a heavy sauce pan sprinkle the gelatin evenly across the surface of the water and allow it to sit, cold, for 5 minutes to “bloom.” Add the other ingredients and simmer slowly until the gelatin is dissolved. Pour into individual serving dishes, or a 3- to 4-cup glass or stoneware container. Cover with plastic wrap and chill for at least an hour, until set.

Vanilla Panna Cotta with Berry Coulis

Serves 6-8

Recipe by Maureen Diaz

4 teaspoons gelatin softened in 1/4 cup water

2 egg yolks, beaten

4 cups cream, preferably raw

1/4 cup maple syrup

1 tablespoon vanilla extract

After softening the gelatin in the water, add the cream, egg yolks and maple syrup. Gently simmer until the gelatin is fully dissolved; add the vanilla off heat. Pour into 6-8 individual serving dishes, cover and chill for at least 1 hour, until set. Place about 3 tablespoons berry coulis (recipe below) on top of each serving and chill.

Berry Coulis

Makes about 1 1/2 cups

Recipe by Maureen Diaz

2 cups mixed berries (can be frozen)

1/2 cup port wine

1/4 cup coconut sugar

1/4 tsp salt

1 tsp vanilla extract

Simmer berries, port wine, coconut sugar and salt together in a sturdy sauce pan until the liquid is reduced by half. Purée with an immer­sion blender, or in a stand-up blender; strain if desired to remove seeds. Add vanilla and allow to cool.

Maple Flan

Serves 12

Recipe by Maureen Diaz

1 3/4 cups dark maple syrup

3 large eggs

5 large egg yolks

2 1/2 cups cream

1/2 teaspoon salt

Bring 1 cup of the maple syrup to a boil in a heavy pan over medium heat, turn down and reduce to 2/3 cup. Cool until the foam is reduced, and pour into an 8-inch round pan or 8 individual ramekins to coat the bottom.

Gently whisk the remaining ingredients so as not to stir up foam. Pour into the baking dish or ramekins and gently place in a bain-marie in the center of a pre-warmed 325° oven for about 50-60 minutes, until the edges are set but the center is still wobbly. Carefully remove from the water and cool, then refrigerate for at least 4 hours. Turn over onto a dessert plate or plates to serve.

 

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2021

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