This dish should more properly be called in today’s society “Native American” pudding, as it refers to the natives of North America as opposed to India. I made this dish to complement my New England Thanksgiving dinner but I wouldn’t make it again. It’s not a bad dish but the molasses flavour is quite strong and the 5 hour cooking time is immense, especially for a dish that most diners will be neutral to hostile towards.
This was another first for me. Making pancakes out of buckwheat was tasty although I think the buckwheat made the flavour and texture a little gritty for my diners. Not sure I would necessarily go back to this recipe, but it was a fun diversion for a morning breakfast.
This is definitely something I had never heard of or made before. The results were pretty good. I used stone ground ingredients like Vincent suggests. I’m not sure if it would woo me into making it again. It kind of tastes like bran muffins except denser. Still, a fun dish to make, especially if you have an interesting decorative mold.
Searching for inspiration one day, I flipped through Mary and Vincent’s book and came upon their Thanksgiving section. Coincidentally, it was around the time of our Canadian Thanksgiving. I hadn’t planned on making a Thanksgiving dinner but I took this as a sign and made a great old feast for my family. Mary and Vincent only supply recipes for the turkey and stuffing but I plumbed the reprinted Wayside Inn menu and added candied yams, creamed onions, mashed potatoes, and cranberry sauce. For desert I served pumpkin pie and baked Indian pudding. There actually was a recipe for Indian pudding in the book but it wasn’t listed in the Wayside Inn section, even though the Wayside menu served it. That’s one of the really amazing things about the book is being able to pour over the original menus and find little treasure troves of information to extrapolate on!
The turkey itself was amazing. Moist, succulent. I made the Wayside Country Sausage as directed and even made the Wayside Whole Wheat Bread recipe for the bread crumbs. I have to say, this was the best stuffing I have ever had. I was a little skeptical of making a stuffing with three different kinds of meat but it really added so much flavour and richness to the stuffing. My dad even wen’t so far as to say that it was even better than the stuffing his mom used to make. Which is a compliment indeed! This is definitely my go to recipe from now on when I need to make a turkey dinner.