elderberry juice concentrate

 It's elderberry season!  I collected a couple of tubs worth, cleaning some right away and washing others and freezing them to clean.  I was told it was easier to process the berries if they were frozen but honestly I found it more difficult to pick the stems clean.  If I can process fresh, it's easiest for me.  

As I processed them, I frozen them.  Today I took out a gallon bag and a quart bag or two.  Put into a big pot on low heat to thaw the berries; then I turned up the heat and brought it to boil, reduced heat to a simmer for at least 10 minutes.  

While this was happening, I prepared jars and lids.  

I strained the juice through a sieve and then put into jars.  I added about 1 tsp. of lemon jice to each 8 oz jar.  Then I water bathed the jars for 10 minutes.  From this batch I got two 8 oz jars and four 4 oz jars.  

I'll use this juice concentrate when I or friends are ill; I will add it to an oxymel or add 1 tsp to tea or water to drink as juice. 

elderberry liqueur

Recipe for elderberry liqueur from here. 

In a quart jar:

- 2 cups fresh cleaned elderberries (no stems, etc.)

- 3 one-inch pieces of lemon rind (no white pith)

- fill up the jar with vodka

Leave it in a dark cupboard for a few months.  Gently shake it occasionally.

When it's dark enough, strain out the berries.  

Add 1/4-1/3 cup sugar (to taste) and let it sit a few more days for sugar to fully dissolve.

*I think that I'll add honey instead of sugar, and next time I'll try it with bourbon. 

bidens alba (pilosa) tincture

 I'm about to slash a big section of yard covered in bidens alba, so I want to use some of it first so I'm making this tincture.  I read/watched a lot and this is what I'm coming up with:

- harvest bidens flowers, leaves, roots if desired.  Clean if necessary

- mash with/roll in hands (or use mortar and pestle for some muddling).  

- fill a clean jar with plant material

- fill it with alcohol of high proof; recommended 80-90% alcohol for bidens tincturing 

- let it sit in a dark place 6-8 weeks, shaking daily

- strain into amber or blue smaller bottles for storage up to several years 

 

And now I need to go find some everclear! 

Spanish needles - bidens alba

 You know those little white daisy looking flowers with the needles that stick in your socks and clothes?  They took over my front yard while I was gone, and I was yanking them out like crazy ... and then I noticed how the bees love them so I asked and learned what they are and did a little digging around and this site especially is helpful.

Here's the recipe I plan to make soon (as a friend just brought me some fish he caught) that I nabbed from the comments on that site:

Place piece of fish on foil.

Wash a big handful of fresh, washed greens and put them right on top of the fish. (don’t forget spices and butter, etc. on it all) 

Close up the foil, poke a few wee holes in the top and bake for around 15 minutes at 400 degrees (depends on thickness of fish, if frozen, etc.)

Another thing I plan to do is make a pot of cooked greens from them, perhaps with some salt pork or hamhock or something tasty. 

challah french toast

 This challah french toast was so good.  

Ingredients

• 3 eggs
• 1/2 c. milk
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• pinch nutmeg
• 2.5 T butter
• 4-5 thick slices of challah
• maple syrup or fruit salad for serving

Directions

• Beat together eggs, milk, cinnamon, vanilla, and nutmeg.
• Dredge challah through mixture and let some soak in, turning several times.
• Heat butter until bubbling.  Cook challah until browned, about two minutes per side. 
  

whole wheat challah

I liked this challah recipe because it uses whole wheat flour, it calls for an overnight rise which is super helpful for party preparation, and it tastes good.  

Ingredients

4 1/2 teaspoons (2 packages) active dry yeast
1/2 cup + 1 tablespoon brown sugar (I used more like 1/4 cup) 
1 3/4 cups lukewarm water
1/2 cup olive oil plus more for greasing the bowl
5 large eggs divided
1 tablespoon kosher salt
4 -cups  white whole wheat flour
4+ cups all-purpose flour

Instructions

1. In a large bowl, dissolve the yeast and 1 tablespoon brown sugar in the warm water. Let sit for 5 minutes until foamy.
2. Whisk the oil into yeast, then beat in 4 eggs, one at a time, with remaining brown sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
3. Turn dough onto a floured surface and knead until smooth, about 5-10 minutes. Clean out bowl and grease it, then return dough to bowl. Cover with a shower cap and let rise in a warm place for 1 hour, until almost doubled in size. (At this point you can let the dough sit, overnight in the fridge or continue on to the next rising.) Punch down dough, cover and let rise again in a warm place for another half-hour. (Again, at this point you can let the dough sit, overnight in the fridge or continue on to the next rising.)
4. To make a 3-braid challah, divide the dough in half and place one half in the oiled bowl and cover. Take the remaining half of the dough and form it into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.
5. If baking immediately, preheat oven to 375 degrees. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.
6. When ready to bake, brush loaves again with the egg wash. Sprinkle bread with sesame or poppy seeds, if using.
7. Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.
8. The bread can be frozen unbaked or baked.

 
 

white bean spinach parmesan soup

 This white beans spinach parmesan soup was a really big hit with guests.  It makes a lot but it uses up the 5# of white beans in my cupboard.

If using dried beans, set them to soak the night before (or two nights before if you're party prepping) and cook, then and save some of their cooking liquid and reduce the stock to 4 cups. 

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 6-8 cloves garlic minced
• 6 cups vegetable broth/stock (or less with bean liquid)
• 15 ounces (420 g) can diced tomatoes (or a few fresh tomatoes)
• 1 teaspoon sugar
• 1 tablespoon Italian dried herbs (I used rosemary, thyme, oregano, and basil)
  
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
• 4 cups chopped baby spinach (about 6 ounces)
• 3/4 cup fresh grated Parmesan cheese (for serving)
• 3 tablespoons chopped fresh flat-leaf parsley (for serving)
  

Instructions

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and heat up.  (Note: I let it simmer about 30 minutes for the dried herbs to come to life and everything to really come together) Then add spinach and ontinue to simmer gently until the spinach has wilted (about 2 minutes). 
• Take off heat. . Taste test, adjust salt and pepper if needed.Serve immediately, with side of parmesan and fresh parsley to add to taste.