Here are two traditional Tsalagi additions to the harvest feast, made from hickory nuts I got from Akatena's Nut Shed.



Hickory Nut Cream (Ganu Gwala Sti)

1 cup crushed hickory nut meats
1 1/2 cup boiling water

Combine nuts and water. Steep 5 minutes. Strain through a cloth by bundling the cloth with nutmeats inside and squeezing every last drop into a bowl - or the non traditional way, use a blender after the mixture has steeped, to liquefy. Use on desserts or in drinks.

This is delicious drizzled over a bowl of ice cream with a sprinkling of extra nuts on top.

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Hickory Nut Pemmican

This makes a sweet tasting sugar-free treat, packed with energy-boosting ingredients. Some people call it "survival food". I call it a healthy snack. ;)

1 cup whole wheat flour
1 cup rolled oats
1/2 tsp salt
1/4 cup cooking oil
1 1/4 cup very finely chopped raisins, dried apricots, figs or other dried fruit. (Note: you'll need about twice this much dried fruit or more to start with. Measure after chopping because the fruit should be reduced to a pulpy paste. I use the non-traditional method - food processor!)
1 cup crushed hickory nutmeats
1/3 to 1/2 cup water

Preheat oven to 325°. Mix together flour, oats, salt and oil. Add dried fruit. Mix in nuts and water, using as little water as possible, just enough to make a solid dough-like texture. Press into greased 8 inch x 8 inch pan. Cut into 16 two-inch squares before baking. Bake 30 minutes.