Along the Grapevine


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Cedar Jelly

If you are one who enjoys grilled game, fish or fowl, this aromatic jelly is for you. And if you’re not one to consume any of those, you will still enjoy this with cheese and bagels, or simply on toasted sourdough bread. Either way it is a perfect condiment for any larder. 

Even knowing that cedar is one of the many flavourful and scented evergreens native to this region, I have hesitated to use it up till now. It contains a chemical called thuja which should not be consumed in large quantities, and definitely should be avoided by pregnant and nursing women. Recently I watched a cooking show about pre-colonial recipes, and noticed they used a cedar jelly as an accompaniment to game, so I figured that the quantities of thuja in this had to be tolerable. On further researching, I discovered that there are several greens which contain this chemical, most notably juniper, some mints and sage, all of which are found in most cooks’ pantries.  I also learned that early settlers used the leaves to make tea to prevent scurvy, and many campers continue to use it as an available source for a tasty drink. I therefore concluded that making a cedar jelly recipe to be consumed occasionally in small amounts would be delicious and safe, as long as you are not pregnant or nursing.

The cedar tree I am referring to is one that is commonly found in the north eastern parts of North America – the eastern white cedar. There is a similar western version, but I am only familiar with the one from this zone. It is a fast growing, hardy conifer favoured in landscaping but also easy to find in the wild. Its small scaly leaves cover the fan-shaped twigs and vary from yellowish to deep green. Its small cones grow in clumps of five or six pairs.

DSC03419.JPGThree things to note about cooking with these leaves are:

keep the simmering or steeping mixture covered to prevent the volatile oils from escaping;

use only the lighter green tips growing from sill-green branches;

the longer the cooking process, the more flavour will be lost.

So bearing these  in mind, here is the recipe I came up with.

Cedar Jelly

Ingredients

2 cups cedar leaves

2 cups water

2 cups sugar

juice of 1 lemon

1 pkg (85 ml) liquid pectin

Method

Place the leaves and water in a jar and press the leaves down to submerge. Cover with a lid and set in the sun for at least four hours. This will extract a good amount of flavour without cooking it.

Strain the liquid, add the sugar, lemon and pectin. Bring to a boil and simmer for about 10 minutes, until foam forms on the top. Skim off the foam and bottle.

To date, I have no way of measuring the ph level for purposes of canning, so I am just freezing as my method of storing. This recipe makes three 8 oz jars.

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Linked to: Fiesta Friday #184; Food Eat Love; The Not So Creative Cook.


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Wild Flower Cordial

DSC03429Queen Anne’s Lace (daucus carota), also known as wild carrot, bird’s nest and bishop’s lace is a white flowering plant in the familily Apiaceae. Its feathery leaves are similar to those of hemlock, fool’s parsley and water hemlock, all poisonous cousins, so it is important to identify this plant correctly. At this time of year when they are in full bloom it is easy to spot with its flat-topped white umbel, sometimes with a solitary purple flower in the centre.

Leaves, roots and flowers have all been used in cooking, sometimes as a sweetener as the plant is high in sugar. As this is my first time with this plant, I decided to use just the flowers, and to make something simple and versatile, so a floral cordial it was.

Somehow I got sidetracked by the pink milkweed blossoms from which for the first time I noticed a strong fragrant scent. And while I was at it, I added lavender to my collection. This recipe could be made solely with the Queen Anne’s Lace, but by using a mixture of flowers, I hope to convey the message that any edible, seasonal flower can be used the same way, either alone or mixed with others.

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I counted out 3 dozen flower heads including only 1 sprig of lavender. I heated 4 cups of water, turned off the heat and set the flowers in the water until the water cooled. I then strained the liquid and added to that 1 1/2 cups organic white sugar and the juice of one lemon. I brought it back to a full boil and simmered for a couple of minutes.

The milkweed gave it a rich pink colour. I presume that all the blossoms contributed to its delicious flavour.DSC03432

The photo above shows its colour in full strength, but I recommend diluting it with 2 – 3 parts water or soda water with one part cordial. Or if you are wanting something a little fancier,  dilute it 1:1 with vodka for a pretty summery cocktail.

Wild Flower Cordial on Punk Domestics

dsc03443-e1501854487122.jpg Linked to: Fiesta Friday #183; Caramel Tinted Life and Sarah’s Little Kitchen.


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Spruce Tip Bitters

This is arguably the greenest recipe I have ever come up with – not so much the actual colour, but the aroma and flavour are as green as it gets. This is my second bitters concoction, a process I describe in full detail in an earlier post on rhubarb bitters.

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When I collected this year’s crop of spruce tips, it occurred to me that they would be a perfect ingredient for a novel flavour of bitters, and mixed with other greens from my garden – namely dried hops, mint and fennel seeds, I had all l needed to come up with a unique recipe, which is what I did.

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Spruce Tips Bitters on Punk Domestics

If there are no longer any of the tiny spruce tips on the trees, you will probably find that the new growth is still soft and relatively sweet enough they can be used for this recipe.

Spruce Tips Bitters

Step 1

Mix together the following ingredients in a large mason jar.

1 cup spruce tips

1 cup fresh or 1/2 cup dried mint

1/4 cup dried hops

zest of two organic limes

1/2 tsp cinchona bark

1 tsp fennel seeds

Cover with vodka, approximately 1 1/2 cups. Cover and set aside out of direct light for two weeks, stirring at least once daily.

Step 2

Strain the liquid off and store in another jar. Place the solids in a pot and barely cover with water. Simmer it for ten minutes and allow to sit for 4 days to one week.

Step 3

Strain off the liquid and mix with the vodka infusion from step 1. Add 2 tbsp of honey or maple syrup.

If you think that bitters are only used medicinally or for cocktails, you may be surprised to find just how versatile they can be with just a little imagination. I have found they are a great flavour enhancer for ice cream using about 1 tsp per cup of dairy. I have also used it in baking, and hope to have such a recipe with these bitters very soon.

Until then, I leave you with this dry vodka martini to which I added 1/4 tsp spruce tip bitters and in lieu of the olive a spruce tip I salvaged from the discarded solids.

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Lilac Ice Cream

In this recipe I have, to my delight, figured out how to capture the intoxicating scent of lilacs and make it accessible to the taste buds. Having experimented before with wild flowers, I know how their delicate aroma and colour are not always easy to use for edibles, and I considered lilacs another one of those barely-worth-it ingredients. The flavour of the blossoms is bitter, and cooking them leaves little flavour apart from the sweetness of the recipe.

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I decided to make a no-cook ice cream, realizing that the result might be bland or even bitter. Also, how to infuse the blossoms without using heat or alcohol?

Some flowers I ground finely with equal parts sugar. I also took one cup of blossoms and mixed them with milk, set them in a sunny place outdoors for three hours, which was as long as the sun lasted. I then left this milk/blossom infusion for another 12 hours in the fridge.

The rest was easy. I strained the blossoms from the milk, and feared the flavour was not as strong as I needed it. However, once I mixed the lilac sugar with the milk and an equal amount of cream, the flavour was definitely that of lilac – sweet, aromatic and superb.

“Lilac

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So now I have another favourite ice cream which inspired me to use lilac in other no-cook ways. One is to preserve some in raw honey, leaving the infusion for a few weeks and leaving the blossoms in to serve. I will also try and preserve as much as I can in sugar which I have no doubt will be useful in all sorts of creamy ways.

Related Links: Honeysuckle Ice Cream

Linked to: Fiesta Friday #173; Love in the Kitchen and Her Life is Love.


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Out with the Old, in with the Fermented

At this point in the holidays, some of us are looking for ways to render our indulgences somewhat healthful. These two shrubs are made with fermented ginger and apple. The ginger could be replaced with a dry ginger ale or better yet a ginger beer, but that would take the shrub out of it, which is the really healthful part. Likewise, the apple version could be made with cider vinegar. It is also worth noting that you could omit the alcohol, and that would be very healthful, but not to everyone’s taste.

Shrubs are usually made with vinegar and some kind of fruit syrup. They are delicious and definitely worth trying, but I find that using the liquids from fermented fruits are even better than the vinegar, and of course offer all the probiotics therein. If you have never fermented fruit before, this is a good reason to start. These are just two of my most favourites.

I have described the method for fermenting fruit scraps in the part on scrap vinegar in this post, and how to make the ginger ferment, called a bug, in this post.

These measurements each make one cocktail.

Cocktail #1: Apple Bourbon Shrub

1 part liquid from fermented apples

1 part bourbon

3 parts soda water

a splash of bitters (I used rhubarb bitter)DSC03333.JPG

Cocktail #2: Moscow Mule Shrub

2 ounces liquid from fermented ginger

3 ounces  soda water

1.5 ounces vodka

1 tsp lime juice

1 tsp maple syrup (or to taste)

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As a Happy New Year greeting to all, I share this “Canadian Gothic” picture made with some of this glorious white stuff recently besnowed on us along with a few foraged bits and pieces.DSC03318.JPGLinked to: Fiesta Friday #152


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Honeysuckle Ice Cream

The flavour of honeysuckle is, as the name suggests, just like honey. And like honey, it can be used to flavour so many desserts, at least as long as the short season allows. If you have a good source of this late spring flower, here is just one way to enjoy its sweetness.DSC03091.JPGI only discovered the honeysuckle growing on our property a couple of years ago, and this year the number of bushes seems to have multiplied. I don’t really believe that is possible – probably I just am able to distinguish them more easily from the masses of lilacs that bloom around the same time because now I know they’re there. In fact, I have spotted honeysuckle regularly on the road, most of the way between here in E. Ontario and New York City, so I know our garden is no exception.DSC02122

Last year I accidentally made a honeysuckle syrup which has been used to flavour many a dessert since then. However, for blog purposes I wanted to come up with something different this year,  and ice cream seemed a good choice. It did not give me the rich red colour of my syrup, or any colour at all to speak of. Next time I will add a few hibiscus petals to brighten the colour. But the flavour was a resounding success, and the idea of honey flavoured ice cream is too good to abandon on account of lack of colour.

Speaking of colour, I did not use a custard base recipe because I didn’t want the egg colour to overwhelm the pink, although if you have yellow honeysuckle, it would be a good choice. The recipe I came up with is kind of a hybrid of frozen yogurt and ice cream, and it was the softest, creamiest ice cream I’ve had yet. And perhaps the easiest I have ever made.

Honeysuckle Ice Cream

Ingredients

2 cups 20% cream

1 1/2 cups sugar

2 cups honeysuckle flowers

1 cup yogurt (preferably full fat)

Method

Heat the cream and sugar until the mixture steams a little but does not boil. Stir constantly to dissolve the sugar. Mix the flowers into the hot liquid and allow them to infuse for a few hours (I left them overnight) in the fridge.

Strain the yogurt through a cloth lined sieve. To speed up this process I put a heavy bowl on top. Strain the flower mixture and add the yogurt to the liquid. Process in an ice cream maker. If you don’t have one, just pour it into a cold bowl, put it in the freezer and stir vigorously every 30 minutes until it is frozen through.

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Linked to Fiesta Friday #122, Frugal Hausfrau, and Aharam. Thank you to Angie, Mollie and Aruna for hosting this week’s event.

Related posts: Salted Caramel Ice Cream; Olive Oil Ice Cream with Balsamic Wild Strawberries; Anise Hyssop and Peach Ice Cream; Rhubarb Ginger Ice Cream; Sea Buckthorn Gelato


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DSC02951Until recently, bitters were just something I kept in the liquor cabinet for the odd occasion when a cocktail was called for. Since my lone bottle was not getting a lot of attention, I started to add it to some savoury recipes for a little extra zing. Without really understanding what bitters were, my ideas for its uses were somewhat limited.

Lately bitters have been garnering a lot more attention, and rightly so since they can enhance the flavour and aroma not only of cocktails but myriad dishes including pastries, desserts, grilled anything to name just a few. Once I realized the variety of flavours on the market (for example orange, lemon, coffee pecan, cardamom, celery) I determined to find out more about this promising concoction and how I could make my own.

So I bought a book. This one is by Brad Thomas Parsons and is called A Spirited History of a Classic Cure-All with Cocktails, Recipes & Formulas BITTERS. It is a riveting read about the convoluted history of this tonic, its uses, sources and how to make it. He offers a definition of bitters which I found very helpful to understand what to expect.

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Bitters are an aromatic flavoring agent made from infusing roots, barks, fruit peels, seed, spices, herbs, flowers and botanicals in high-proof alcohol (or something glycerine).  … One of the biggest misconceptions about bitters is that  using them will make your drink bitter. Although this is understandable – tasted by themselves, bitters often taste slightly bitter or bittersweet – the term “bitters” refers not to a specific flavor but rather to the category of aromatic solutions made with bittering agents such as gentian root and cinchona bark. Bitters are essentially a liquid seasoning agent for drinks and even food…”

After reading several of the recipes, I figured I would have to tweak them as the ingredients were numerous, sometimes unknown, and often difficult to find. But tweaking works, as long as you have a combination of alcohol, principal flavour, bittering agents and and assortment of spices, herbs, flowers etc. These recipes also allow me to use some of my own cultivated or foraged plants, such as hops, wild cherry bark or dandelion leaves.

Since rhubarb season is soon upon us, I decided to follow the recipe for rhubarb bitters making a few changes according to what I had available. Since my rhubarb is greener than what is recommended, something that does not affect the taste, I decided to enhance the colour with a couple of reds, namely dried hibiscus petals and highbush cranberry sauce. Most of the unusual ingredients, like cinchona bark, can be found at a good herbalist’s, such as Herbie’s Herbs in Toronto.DSC02937

The basic method is to infuse the ingredients in alcohol (usually vodka, bourbon or rye) for two weeks. After straining this infusion, set the liquid aside and add some water to the solids and cook briefly. Allow that to sit another week. Strain and combine the two liquids. Add a little honey and allow to sit for another three days.

Rhubarb Bitters

Ingredients

2 cups chopped rhubarb

zest of 2 organic lemons

2 Tbsp highbush cranberry preserve

1/2 tsp coriander seeds

3 juniper berries

1 tsp fennel seeds

1/2 tsp cinchona bark

1 Tbsp dried hibiscus flowers

2 cups vodka

water

2 Tbsp honey

Method

Place all the ingredients except vodka, honey and water in a jar. Pour in the vodka and give it a good stir. Allow to sit for two weeks in a cool place away from direct sunlight, and give it a shake daily.

After two weeks, strain* out the liquid and set aside in a jar. Place the solids in a saucepan, cover with water, bring to a boil, reduce the heat, cover and simmer for ten minutes. Pour this mixture into a jar and store for a week out of direct sunlight and give it a shake daily.

Strain* this mixture, combine the two liquids in a jar and stir in the honey. Set aside for three days and again, shake daily.

*To strain, I first use a regular sieve to remove the majority of the solids, then I strain it through a funnel lined with a coffee filter. This takes some time, but the result is clear and requires no additional filtering.

Rhubarb Bitters on Punk Domestics

This same method can be used for virtually any combination of flavours – I look forward to creating more flavours using local and seasonal ingredients. This recipe makes about 2 cups of bitters. At first I thought this might be excessive, but having tried it I know I will have plenty of ways to use it, some of which I hope to share in future posts.

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As a first taste test of the final results I made a very simple soda and bitters drink. I used about 1 oz. of bitters and 6 of soda, but mix according to your own taste. As Parsons explained, the result was far more aromatic than bitter, and a very light and pleasant drink.

Linked to Fiesta Friday #111, Naina at Spice in the City and Julianna at Foodie on Board.