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Elderberry Syrup Master Recipe Makes about 20 oz
Flavorful and sweet, elderberry syrup can be added to smoothies, herbal teas, mixed drinks, and fermented sodas, or diluted into hot water or cold sparkling water. For a visually appealing and tasty treat, drizzle this dark magenta syrup onto yogurt, ice cream, custard or cheesecake. It also tastes great spread on pancakes and waffles, or used as cookie fillings.
Elderberry syrup can also be taken straight by the tablespoonful for nutritional and therapeutic support. Elderberries are rich in iron and bioflavonoids, and are an immune system tonic. They are helpful in preventing infections such as colds and flus; however, if already infected, they help us move through the illness.
To help with proper identification and harvest, please see our illustration below.
4 cups fully ripe elderberries, stems removed (weighs about 23 oz). When fresh elderberries are not available, I use frozen ones.
1½ cups maple syrup or honey (I prefer maple syrup as I usually don’t cook honey.)
Add one or a combination of the following freshly ground, dried spices: 1 teaspoon aniseed, ¼ teaspoon ginger, ¼ teaspoon cinnamon, 1/8 teaspoon nutmeg, or 1/8 teaspoon cardamom
1 lime, zest and juice
Mix elderberry, sweetener and optional ingredients in a nonreactive 2–3 quart pot, cover, bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
Remove lid from pot and gently simmer mixture for 5 more minutes.
Remove from heat and purée mixture with a hand-held immersion blender or food processor.
If you would like the syrup to be smooth and seed-free (which I recommended), strain it through a fine-mesh sieve.
Use right away. Or, to store, pour hot syrup into very clean glass jars, cap with tight fitting lids, label, leave out at room temperature to cool, then store in the refrigerator where they should keep for at least three months. For longer storage, freeze the syrup or seal in a hot-water bath.
Recipe excerpt from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q
A visual journey — playing with unusual fruit and chocolate to create tasty treats for the holidays.
American persimmons (Diospyros virginiana) — a native American winter fruit, picked today on Dec. 10th in the Mid-Hudson Valley of NY. Right now they taste like gooey carmel meets Barhi date in the house of apricot.
On the plate with the American persimmons are Morellos, a black sour cherry we picked in July. We put the cherries up in whiskey and maple syrup. The liquid is poured off and sipped as a cordial and the cherries are eaten straight or coated in chocolate.
Here is one of the jars we put up back in July. (The photo was taken today.) The cherries are steeping (also referred to as macerating) in the liquid and left at room temperature. No heating or canning used here, just time. When making this, the ratio of cherries, to sweetener, to liquor can vary depending on ones taste buds. However one rule needs to be followed: the concoction needs to contains at least 20% alcohol when finished, also referred to as 40 proof. This amount of alcohol preserves the mixture. You can have a higher alcohol content if you like, but not lower, or funky things can happen.
I use organic bittersweet chocolate dollops with a 67% cacoa content that I buy at my Natural Foods Coop in bulk. I gently warm the chocolate in a double boiler, just enough to melt it. Caution: don't over heat the chocolate; proceed slowly and gently.
Tim is holding the persimmon by its calyx and dipping it into the chocolate.
Once dipped, the fruit is cooled by placing it in the refrigerator, freezer or the chilly outdoors until the chocolate hardens.
Time to go to the potluck with our platter of unusual fruits dressed in chocolate. Note: make sure to warn folks about the seeds!
Today's pawpaw: a visual essay with ice cream option.