Along the Grapevine


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Stuffed Fermented Grape Leaves

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It’s that time of they year again when the grape leaves, be they wild or cultivated, are ready to be harvested. Last year I described the method for fermenting them and at the same time proposed stuffing them with something. I finally got around to doing it, and while it’s not a hard and fast recipe as such in that you can alter it to your taste, it is a very easy and delicious way to use the fermented leaves. Easier than dolmas to make as there is no stacking or prolonged cooking period, they are just as tasty and make a perfect appetizer or picnic dish.

Before I divulge my ‘recipe’, I must point out what I learned from fermenting the leaves. Not only are they arguably the easiest thing to ferment, they have many uses in salads, dips, sandwiches and whatever. What surprised me was that they lasted the entire year without any scary changes, the texture of the leaves and colour of the liquid did not suffer over the winter. I did not even refrigerate them – just stored them in a cool place in the basement. Knowing that, I feel it is worth fermenting an even larger batch this year, which  means I need to have even more ways to use them.

For the stuffing, I used cooked sticky rice as a base. The only thing to note here is that your rice will be much better if you soak it in water for a couple of hours before cooking it. To the rice I added a little lemon juice, salt to taste, sauteed garlic and mushrooms (I used morels). Chopped roasted nuts, seeds, dried fruit or a combination of any of these would also work very well.

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Roll the rice mixture in the leaves, vein side up, cover and refrigerate for up to one week in the fridge. I covered them with some loose fermented leaves which work as well as any plastic or aluminum wrap.

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Linked to Angie@Fiesta Friday, Ai@Ai Made It For You and Jhuls@The Not So Creative Cook.

Related Posts: Wild Grape Leaves, Fermented Wild Grape Leaves, Grape Leaves with Roasted Vegetables, Pickerel in Grape Leaves with Mushroom Za’atar Sauce, Grape Leaf and Yogurt Pie and Quiche in Wild Grape Leaf Shells.


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Eccles Cakes with a Difference

As a follow up to my last post on spruce tips bitters, I wanted to make a recipe to show how they can be used to flavour some baked goods. The first idea that came to mind is eccles cakes, and although not particularly seasonal, I think a good eccles cake has its own place any time of year. For anyone not familiar with these, eccles cakes are a cross between a tart and a biscuit. I have been using a very easy and reliable recipe from Davinia at Married with Cauldron, making some changes in the fruit and alcohol I use. While she calls for mixed berries, I have used a mixture of raisins and candied highbush cranberries. Instead of Jaegermeister, I’ve used spruce bitters. Feel free to use whatever combination of dried fruits you fancy!

What I like about this recipe is that it seems to work every time, no matter what variations I make. Since I discovered that spruce and dried or preserved fruits are a perfect combination, I have favoured my spruce infused vodka, but I believe these bitters work even better. The spruce flavour is subtle once mixed with the fruit and baked in these flaky shells, but the overall effect is complex and surprisingly delicious.

Eccles Cakes

For the pastry

225 grams plain flour

175 grams butter or lard

1/2 tsp. salt

120 ml cold water

For the filling

50 grams butter

100 grams soft brown sugar

250 grams dried fruit

5o ml spruce tip bitters

1 egg white, slightly beaten

1 tbsp granulated sugar

Prepare the pastry. Cover and let it rest refrigerated for at least half an hour.

Heat the first four ingredients for the filling in a saucepan until the sugar has dissolved and the fruit expands and softens. Allow the mixture to cool before assembling.

Roll out the pastry and cut into circles, about  2 or 3 inches in diameter. I made the smaller ones, which gave me 3 dozen cakes. Place some filling in the centre, moisten the edges with water and draw them up to seal. Flip them over and flatten slightly into a circle. Perforate the pastry either with a fork or by making three small slits in them. Brush with the beaten egg white and sprinkle with a little sugar. Refrigerate for 20 minutes. Bake at 350 degrees F for about 20-25 minutes until golden and crisp.

Thank you to Davinia for teaching me how to make the best eccles cakes, and so many other things on her beautiful blog. Thank you also to Angie, our gracious Fiesta Friday host and her co-hosts Suzanne at A Pug in the Kitchen and Monika at Everyday Healthy Recipes.


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Rhubarb Chutney

I have been making rhubarb chutney as long as I have been cooking. It is more than an condiment for Indian dishes – it can be added to sauces, meatloaves, dressings, dips and sandwiches. It is simple and quick to make, and takes care of all that surplus, if that is a problem, in a way that will preserve it for the months to come. I have not made it the same twice – the choice of spices is endless and it is worth trying different combinations. Starting with rhubarb, sugar and vinegar, just add whichever spices you fancy. Make it as spicy or sweet as you wish, and just follow your nose (the olfactory part that is).

The problem with my rhubarb is that it is not of the ‘pretty’ variety. The middle is green, and although it tastes as good as any, it makes the chutney brown. In this recipe, I attempted to make an appealing red colour, so I offer a few tips to achieve this, as well as a method to prevent overcooking the rhubarb which I think also detracts from its appearance.

In order to do this, I used forced rhubarb, a method I described in an earlier post. This is not necessary, but it did make a difference in the colour. Below is a picture of my freshly picked forced rhubarb. It really is a bit sweeter and more delicate than the grown-in-the light variety.

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I also made a rhubarb custard pie with some of it, just to highlight the beautiful colour.

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To reduce the cooking time of the rhubarb and prevent it from collapsing into a stringy sauce, I cooked all the other ingredients first and added the rhubarb just for the last few minutes.

I processed half the jars in boiling water for ten minutes, and this also had an effect on the colour, so if you want a really pink product, it’s best to seal in jars and store them in the freezer. I also used a red vinegar, namely one in which I infused red choke cherries, but I’m not sure this made a significant difference.

Rhubarb Chutney

Ingredients

6 cups rhubarb, chopped into 1/2 inch pieces

2 cups sugar

1 1/2 cups cider or red vinegar

1 onion

3 red chili peppers

1 tbsp fresh grated ginger

1 stick cinnamon

3 tsp minced garlic

1 tsp fennel

1 tsp salt

1 cup raisins (or other dried fruit)

Method

Mix the sugar and rhubarb and allow to stand overnight or about 12 hours. Strain the syrup from the rhubarb and mix it with all the other ingredients. Cover the mixture with a tight fitting lid, bring it to a boil and simmer for about 1 hour. Remove the cinnamon stick and add the rhubarb. Continue to cook for a further 20 minutes or until the rhubarb is just soft but not disintegrating.

Makes 1.5 litres.

DSC03387.JPGLinked to Fiesta Friday #172

Dandelion Flower Syrup on Punk Domestics

Other rhubarb recipes: Rhubarb Ice Cream;  Crabapple, Rhubarb and Ginger Jam;  Sumac and Rhubarb Soup;  Rhubarb and Berry Crisp;  Spruce Tip Panna Cotta with Rhubarb Sauce;   Wild Berry Tarts with Rhubarb Curd;  Rhubarb Crabapple Ketchup


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Dandelion Cake

DSC03373The nutritional value of the dandelion is becoming increasingly understood, yet the number of appetizing ways to use the plant are still rare. While the flowers are not the richest source of nutrients compared to the roots and leaves, they do contain some health benefits, including antioxidants and vitamins A and B12. For more about the flower as a food source, this article is worth reading.

I just finished making a syrup from dandelion flowers which I found so good I already have a second batch on the go. I have used it to make a cocktail and a sourdough fruit bread, adding some to the batter as well as a glaze when it came out of the oven.

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The recipe in this post was inspired by a recipe for revani, a Greek cake soaked in syrup after baking.  I found this recipe in my newest cookbook called “Three Sisters – Back to the Beginning” by Betty, Eleni and Samanth Bakopoulos which I noticed has just been shortlisted in the Taste Canada awards. Their cake calls for coarse semolina, which I substituted with casava which has a similar texture, but either can be used. It also calls for orange and lemon zest, but of course I didn’t need those with my own fresh and local dandelions, both in the form of petals and syrup. It makes a pretty dense cake, something like cornbread, and is sweetened mostly by the syrup which is poured over it right after baking. The cake could have absorbed more than the cup of syrup I used, so if you want a really sweet dessert, add another cup.

Dandelion

Ingredients

1 cup butter

1/2 cup sugar

1/4 cup dandelion petals (approx. 12 flowers)

5 eggs

1/4 tsp vanilla

2 cups casava flour or coarse semolina

1 cup flour

1 tsp baking soda

1 cup dandelion syrup
Method
Cream the butter with the sugar and petals. Add the eggs, one at a time and beat well after each addition. Mix the dry ingredients together and add to the batter, beating well. Pour into a greased 9 inch square pan and bake at 350 degrees F. for about 30 minutes. Remove from the oven and immediately cut it into serving size pieces. Pour the cooled syrup over it slowly, letting it be absorbed by the hot cake gradually.

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Linked to Fiesta Friday #171


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Maple Syrup Tarts

This is a great seasonal recipe for maple syrup fans. Not as cloyingly sweet as the ubiquitous butter tart, they are made with pure maple syrup and walnuts, although other nuts, fruit or nothing at all can be added. Less than one cup of syrup makes two dozen small tarts.

Maple syrup season is just winding down now. We got an early start this year, and the quality of the syrup seems better than ever – either that or we are just becoming pros. I still have some to use up from last year so decided it was high time to invent some recipes.

Most recipes for maple tarts use a combination of white and/or brown sugar along with the syrup, but I wanted mine to be pure maple. Even so, I didn’t use that much, a mere 200 ml,  and the flavour of maple is so much better on its own. Some recipes also called for flour or cream, neither of which I wanted. So the recipe I came up with is as simple as it gets – just syrup mixed with eggs, a splash of cider vinegar to cut the sweetness, and walnuts. A really good pastry is a must, but whatever crust pastry you like would work well. I have been following a recipe from Married with Cauldron, much the same as mine but I find it is actually easier and better with the measurements given in weight rather than volume. I also replaced a bit of the water with lemon juice. dsc00438.jpg

Maple Syrup Tarts


For the pastry

175 grams butter or lard

225 grams flour

1/2 tsp salt

1 tsp of lemon combined with enough cold water to make 120 ml.

Cut the shortening in the flour and salt until you have a crumbly mixture. Gradually add the cold liquid, stir and pull together into a ball. Cover and refrigerate for an hour before rolling out on a lightly floured surface. Cut into rounds, set them into muffin tins and chill in the refrigerator while you make the maple filling.

For the Filling

200 ml syrup

2 eggs

1 tsp cider vinegar

3/4 cup walnuts

Beat the eggs well. Add the syrup and vinegar and beat again. Place walnuts (chopped or whole) into the chilled tarts, then fill with the syrup mixture. Bake in a 350 F oven for about 30 minutes.

DSC03350This recipe makes 2 dozen small tarts (2 in.) or 18 medium (3 in.).

Linked to: Fiesta Friday #166


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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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Crabapple Squares

DSC02649I consider myself very fortunate  to have a crabapple tree growing in our front lawn, just steps away from our verandah. In the spring it produces showy pink blossoms, and the tiny red apples that appear in summer last well into the winter, although I only pick them before the first hard frost. The rest are for the birds – literally! The other day the tree was visited by some grey jays (aka whiskey jacks) which may soon be Canada’s new national bird emblem, and some winters bohemian wax wings pay us a visit. If the seedlings I transplanted survive this winter, I hope to have a few more of this magnificent tree in the future.

With the last harvest I picked some to make a jam – something so obvious but have never done before. It is really the same as the preserve I made before, but cooked for less time and, as a result, a little softer. Because crabapples have so much pectin, there is no need to add anything more than sugar and water – the jam kind of makes itself.

The first step is to cook the fruit in enough water to cover them plus an inch. Cover and simmer until the apples are really soft. Strain them through a food mill or press them through a sieve. To this liquid I used an equal volume of sugar, in this case two cups of juice and two cups of organic sugar. I then cooked it until it reached the ‘wrinkle’ stage, which is when a little is poured on a plate and tilted, the jelly wrinkles. Otherwise, 235 degrees F on a candy thermometer.DSC03295.JPGThis jelly is thicker than most, perfect for using as a filling. I also use it to add to dressing, marinades and sauces. This time I chose to make something resembling date squares but substituting them for the more exotic dates. DSC03297.JPG

Instead of using sugar for the oat mixture, I used a small amount of regular apple jelly, but any fruit jelly, honey or maple syrup would also work well.

Crabapple Squares

Ingredients

3/4 cup butter (or lard or coconut oil). I used equal parts of all of them.

1/4 cup fruit jelly or alternative sweetener, such as honey or syrup

1 cup flour

2 cups large flake oats

1/2 tsp cinnamon

1/2 tsp baking powder

a pinch of salt

crabapple jam

Method

Soften the butter and stir in the sweetener. Add the dry ingredients and mix well. Put half the mixture into and 8 inch square pan or equivalent. Spread the jam evenly, then cover with the remaining oat mixture and pat lightly to flatten. Bake in a 350 degree F oven for 30 minutes, or until the top is nicely toasted. Allow to cool before cutting.

I invite you to drop in at this week’s  Fiesta Friday which I am co-hosting with one of my favourite food bloggers, Julianna from Foodie on Board. If you would like to share one of your own recipes, just follow these guidelines and join the party!DSC03300.JPG