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Elderflower Chive Fritters

Elderflower Chive Fritters

forElderflower Chive Fritters

 

About 10 medium to large elderflower heads, broken up into 40 to 45 small florets

1 cup all-purpose flour

Pinch instant baker’s yeast

6–8 fluid ounces sparkling water

½ T. finely grated lemon zest

¼ tsp. sea salt, divided

2 T. diced chives, divided

Grapeseed oil for frying

Ponzu for dipping (optional)

 

Whisk flour with yeast, 6 ounces sparkling water, lemon zest, and ⅛ tsp. salt until combined. Batter should be runny (similar to pancake batter) and will start to fluff up from the yeast. If batter is not runny enough, add more sparkling water. Gently whisk in 1½ T. of the diced chives. Pour grapeseed oil ½ inch deep into a frying pan. Heat to high. Dip florets (one at a time) into batter, shaking off any large clumps of batter, and fry in the heated oil until golden brown. This should take about 1 to 2 minutes on the first side and another 30 seconds after florets are flipped. Do not crowd florets into frying pan: Fry a few at a time, remove to drain on paper towels, and repeat in batches until all florets are fried. Top fritters with dusting of remaining salt and remaining chives. Serve hot with ponzu, if desired.

Dandelions al dente

Dandelions al dente

Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

Thoroughly wash and dry the dandelion leaves. Tear into smaller pieces. Mince garlic cloves. In a large pot, bring 2 quarts of water to boil. Add 1/2 tsp. salt. Cook penne for approximately 10 minutes, until al dente. While pasta is cooking, warm olive oil in a large saucepan. Add minced garlic. When garlic becomes fragrant, add dandelion leaves and sauté. When the leaves release their liquid, add white wine and finish sautéing until tender, 4-5 minutes. When penne is al dente, drain the pasta, reserving 1 cup of pasta water. Then add drained, warm pasta to sauteed dandelion greens. Add ¼ cup parmesan cheese (if a creamier pasta is desired, also add optional ricotta) and drizzle in pasta water, stirring until everything is smoothly coated. Plate while warm and give a few generous grinds of fresh pepper and salt to taste. Sprinkle the dish with the remaining Parmesan and serve.

Purslane Relish

Purslane Relish

Purslane Relish

Approximately 6 cups chopped purslane leaves and stems

Optional: ½ cup chopped small daylily buds (the edible naturalized orange variety)

Optional: 3 T. rough-chopped yarrow leaves and a few clusters of intact yarrow flowers (wild or cultivated yarrow)

 

Brine:

2 cups apple cider vinegar

1 cup water

1 T. salt

1 cup white sugar

 

Tightly pack the chopped purslane (and chopped daylily buds and yarrow leaves and flowers, if using) into clean jars, leaving an inch or more of headspace. Combine all brine ingredients in a saucepan and set on the stove over high heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove brine from heat. While the brine is still hot, pour into the jars, packing the purslane down with a spoon as you go, if needed. Cover the purslane with brine by ¼ inch. Cover and allow to cool on the counter. Once the relish is cool, move to the refrigerator and chill for several hours. Serve as a side dish or as a topping for hot dogs and sausages. Relish will last up to one month stored in the refrigerator but will lose its crunch after the first few days.

Fiddlehead Fried Rice

Fiddlehead Fried Rice

Fiddlehead Fried Rice

 

1 cup prepped Ostrich fern fiddleheads

2-4 cups leftover rice–whatever you have

Chopped vegetables of your choice

2-3 T. oil such as canola or sunflower

2-3 cloves garlic minced

1 tsp. peeled ginger minced

Soy sauce or tamari sauce

1 or 2 eggs

 

Prep the fiddleheads and chop some vegetables. I like to use shredded carrot, chopped celery or bok choy, and red pepper. Broccoli, asparagus, or other Chinese vegetables are also good. Just don’t overpower the fiddleheads so they can be the star of the dish. In a wok or cast iron pan, heat 2-3 T. oil. Add 2-3 cloves minced garlic and about 1 T. minced ginger and stir fry. Add the rest of the vegetables and fiddleheads before the garlic browns. Stir fry them briefly and add the leftover rice. Let the rice crisp a little on the bottom of the pan so don’t stir it much at first. Add 1 T. of soy sauce or tamari then start moving the rice around to heat through. The last step is to make a well in the rice on the side of the pan, and crack an egg or two into that space. Scramble the egg mixture well and continue to stir it until cooked. Once the egg is cooked, mix it into the rice. Add more soy sauce or salt and pepper to taste. If you want a little more protein, add cooked shrimp, chicken, or tofu when you are frying the rice.

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

Beer-Battered Fiddleheads

 

8 cups canola oil

8 ounces fiddleheads, trimmed

¾ cup all-purpose flour

2 tsp. baking powder

1 tsp. garlic powder

¾ tsp. freshly ground black pepper

½ tsp. salt

⅛ tsp. dry mustard

¾ cup IPA beer, such as Fiddlehead

1 large egg, lightly beaten

2 T. club soda

 

Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.) Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined. Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.

Milkweed Buds with Ginger & Soy

Milkweed Buds with Ginger & Soy

Milkweed Buds with Ginger & Soy

 

12 milkweed buds with stems

Salt

1 T. coconut or unscented oil

1/2 thumb-size piece of ginger, peeled and very thinly sliced into matchsticks

1 T. soy sauce

1 T. fresh lemon juice

1/4 tsp. sugar

Freshly ground black pepper

 

In a saucepan, bring enough salted water to a boil to cover the milkweed. Blanch the buds and stems for a minute to dispel the latex. Drain and refresh under cold water and pat dry very, very well with a dishcloth or paper towels— the buds tend to absorb a lot of water. In a saucepan over medium heat, heat the oil. Add the ginger and sauté gently for a few minutes until cooked through. Increase the heat and add the soy sauce, lemon juice, and sugar, stirring briskly to dissolve the sugar. Add the blanched milkweed. Toss several times to heat through and coat with the glaze, and season with pepper. Serve immediately.

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

 

6 ounces young ramps, 1/8 to ¼ inch thick, ends trimmed

6 T. unsalted butter

Kosher salt

½ tsp. chili flakes

1 pound bucatini

¼ cup finely grated Parmigiano-Reggiano

About 3 T. finely grated pecorino Romano, plus more if desired.

 

Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 T. water to the pan. Remove from the heat. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Divide the pasta among four individual serving plates or bowls and finish each with 2 tsp. or more of pecorino Romano.

Nasturtium Chips

Nasturtium Chips

Nasturtium Chips

 

Nasturtium Leaves

salt, pepper, garlic pepper

And the nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.

You can use all sizes of nasturtium leaves for the chips, but the fresher, the better. Once you gather the desired amount of leaves from your garden, rinse them off and preheat the oven to 275 F. Spread out the leaves on a cutting board for a few minutes to dry out—nasturtium leaves are unique because most of the water will collect in droplets and roll off, so you won’t have to wait long. Once dry, lightly brush both sides of the leaves with olive oil and sprinkle with a light amount of salt, pepper, and garlic powder. You can also add dried calendula petals and basil if desired. Place the seasoned leaves on parchment paper and only bake for 3 to 5 minutes or until crispy; just be sure to pull them from the oven before getting a burnt look. A delicious snack suited for any picnic, porch, or garden party, nasturtium chips are a delightful way to add more local greens to your seasonal menu and dazzle your guests. Enjoy!

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

 

1 bunch ramps

Handful sugar-snap peas

Handful lovage

Several sprigs tarragon

Several sprigs dill

Sage flower (or other edible herb flowers)

Salt

Olive oil

Cured egg yolk, grated

 

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

 

8 lamb chops

Salt and pepper

1–2 T. olive oil, divided

16 ramps

2 handfuls lovage

½ green apple

1 clove garlic

¼ tsp. chili flakes

 

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Acacia Flower Fritters

Acacia Flower Fritters

Acacia Flower Fritters

 

½ cup (60 g) plain flour

½ tsp (0.5 tsp) baking powder optional

½ cup (120 ml) beer

10-12 (10 ) acacia flowers freshly picked

1 T. brown sugar

½ (0.5 ) lemon

vegetable oil for frying

 

Shake and inspect your acacia flowers to remove any dirt or little bugs. Make the batter by combining flour (baking powder if using) and beer. Whisk thoroughly until smooth, you should have a runny, slightly thick batter. Holding the stalk dip the flowers in the batter and let any excess run off. Heat up a large frying pan, with enough oil in it to cover the base. You can test the oil is hot enough by dripping a bit of batter in and it will fizz and start to brown when it’s ready. Fry the fritters on a medium/high heat, until the underside is golden brown, turn them over and repeat. Add more oil if you need to cook another batch. Best eaten when very soon after cooking. Sprinkle with brown sugar and a drizzle of lemon. Enjoy your delicious mouthful of acacia flower goodness!

NOTES Don’t eat the stalks, you can just pull them out easily when the fritters are cooked.

 

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

Elderflower Panna Cotta with Lemon Sauce

 

1½ cups fresh elderflowers (no stems)

1 envelope of unflavored Knox gelatin

2 T. cold water

2 cups heavy cream

1 cup half and half

⅓ cup sugar

 

Lemon Sauce

 

2 large eggs, beaten

1 cup sugar

½ cup lemon juice

1 T. finely grated lemon zest

2 T. salted butter

 

In a small saucepan, add 2 T. of water and evenly sprinkle gelatin powder on top. Allow it to stand for 2 minutes. Then heat on low and stir until gelatin completely dissolves. Turn off heat and set aside. In a medium or large saucepan, combine cream, half and half, sugar, and elderflowers. Bring just to a boil, stirring often, and then immediately turn off heat. Strain to remove the elderflowers. Divide the strained mixture among six small cups or ramekins and allow to cool on the counter. Then cover each ramekin with plastic wrap and refrigerate overnight, or at least 4 hours, until set. Meanwhile, make the lemon sauce. In a stainless-steel bowl, whisk eggs and sugar until smooth. Then add lemon zest, lemon juice, and butter. In a small to medium saucepan, boil some water to make a double boiler. Place the bowl with the egg-lemon mixture on top of the saucepan with boiling water, and cook, stirring often, until thickened. This could take at least 10 minutes. The sauce is thick enough when it could coat the back of a spoon, and you can create a clear path by running a finger through it. Allow it to cool before serving with the panna cotta. To unmold the panna cotta, hold the ramekin for a few seconds in hot water. Turn the ramekin over on a plate. Serve with cooled lemon sauce on the side or on top. If you decide to serve the panna cotta inside the ramekin or cup, simply spread lemon sauce on top. I like to use a clear cup to be able to see the layers.

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

 

1-1/2 pounds Yukon Gold potatoes, unpeeled

Salt

4 slices pepper bacon

1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)

1/2 cup buttermilk

1 T. lemon juice

3 T. finely chopped chives

2 T. thinly sliced cornichons or pickles

1 T. capers

Freshly ground black pepper

 

Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.

Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

Spruce Tip Panna Cotta

 

1 cup evergreen tips

2 cups heavy cream

1 cup whole milk

1/2 T. unflavored gelatin powder

2 1/2 T. sugar

1 T. water

 

Combine the spruce tips, milk, and cream in a blender, and use a low to medium speed to break up the needles. You don’t need to pulverize the spruce tips, but breaking up the needles increases their surface area and releases more flavor. I don’t use the high setting on my Vitamix because I’m afraid that might churn the cream into butter. I’ve never tested this theory, because I don’t want to waste perfectly good cream, but now that I think of it, ending up with spruce tip infused butter wouldn’t be the worst thing in the world. It just wouldn’t be dessert. Refrigerate the cream/milk overnight, or for up to 24 hours. The next day, strain the liquid, pressing on the needles to remove as much liquid as possible. You’ll probably want to do a second straining, or squeeze the cream through a jelly bag or cheesecloth to catch the little bits of tree. You should end up with about 2 cups of dairy. Sprinkle the gelatin on top of the water to let the gelatin bloom. It will be ready by the time you need it. Combine the strained cream/milk and sugar in a saucepan and bring it just to a simmer, then remove the pan from the heat. Whisk in the bloomed gelatin until it’s completely dissolved. Rub a little of the liquid between your fingers to make sure it’s silky, not grainy. If it’s grainy, keep whisking until the liquid is smooth. As soon as the gelatin has fully dissolved, place the saucepan in an ice bath: a shallow pot or pan, filled halfway with a combination of ice cubes and water. Sit the bottom of the saucepan in the ice and whisk the cream until it’s lukewarm. You’ll know you’ve reached this point when the liquid feels neither warm nor cold against your finger. This is an essential step, without which the texture of your panna cotta will not be right. Pour the lukewarm liquid into mini-canning jars or ramekins, and refrigerate until jiggly (4 hours or overnight). I use 4 oz. canning jars because each one has its own lid and I don’t have to use that infernal plastic wrap. I also have loads of canning jars and they’re cute. Dessert should appeal to both the eyes and the stomach, don’t you think? Your spruce tip panna cotta can be served plain, or if you happen to have some brown sugar/spruce tip syrup in the back of your refrigerator, pour a drizzle of syrup onto each serving for an extra shot of flavor. Feel free to play around with different edible evergreens (spruce, fir, and hemlock are all tasty; pine is meh; yew is toxic) and see which flavors please you most. And be prepared to field some questions from your pleasantly surprised dinner guests.

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

Triple Ginger Snaps with Sorghum

 

2 1/4 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. ground ginger

2 T. finely chopped candied ginger

1 cup unsalted butter, softened

1 cup brown sugar

1/3 cup sorghum

2 extra-large eggs

1 T. freshly grated wild gingerroot

1 tsp. pure vanilla extract

About 1/3 cup sugar

 

Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.

Foraged Wild Chai Masala  

Foraged Wild Chai Masala  

Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.

Mulberry Crumble Cake

Mulberry Crumble Cake

Mulberry Crumble Cake

 

2½ C. sugar

2½ C. all-purpose flour

1 cup (2 sticks) butter

 

2½ C. all-purpose flour

2½ tsp. baking powder

½ tsp. salt

1 cup (2 sticks) butter

2 C. sugar

4 eggs

1 cup buttermilk, milk or dry white wine

4 C. mulberries

 

Make the crumb topping by pulsing the ingredients in a food processor or cutting them together with a pastry blender or 2 knives until the mixture is crumbly. Chill. Grease a 9- by 13-inch baking pan. Heat oven to 375°. To make the cake, combine flour, baking powder and salt and set aside. Beat the butter until smooth and fluffy. Add sugar slowly and continue to beat until well mixed. Add eggs, one at a time, beating after each addition, scraping the sides of the bowl with a spatula. Add about ¾ cup of the flour mixture and stir to combine. Add ½ cup milk and stir to combine. Repeat, ending with the remaining flour. Pour the batter into the prepared pan. Top evenly with mulberries. Sprinkle crumble topping over all and press lightly. Bake 1 hour, or until top of cake is brown. It may jiggle a little in the middle, that’s expected. Serve with cream or vanilla ice cream. Also delicious for breakfast. Makes about 16 servings.

If using frozen mulberries: Cook 90 minutes.

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

 

2 cup of leaves Garlic Mustard (and blossoms if available)

1 cup of olive oil (and 3 extra tablespoons)

2 tablespoon of lemon juice

1 tsp. of sea salt

3-4 tablespoons of parmesan cheese (or more if you’d like!)

1 clove garlic (optional if you want it extra garlicky)

Directions

 

Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

Cheesy Dandelion Spirals

 

1 sheet of frozen puff pastry, defrosted

1 &1/2 tablespoons butter (or olive oil)

2-3 garlic cloves, minced

2 cups fresh dandelion leaves, roughly chopped

Salt & pepper, to taste

1 ounce finely grated Parmesan cheese,

1 1/2 ounces crumbled Manchego cheese

 

Roll out your sheet of defrosted puff pastry into a 10”x14” rectangle of even thickness. In a large frying pan, bring the butter to medium heat. Add dandelion and garlic and cook for 5 minutes, stirring occasionally. Whir your greens in the food processor. Add grated cheeses and salt & pepper to taste. Spread your cheesy dandelion mixture evenly over top of your rolled out pastry. Roll it up, then wrap it in parchment paper and place it in the freezer for 30-40 minutes. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. When you take the pastry roll out of the freezer, use a serrated knife to slice it into thin slices about 1/2 – to 3/4 inch thick. Place each spiral onto the parchment-lined baking sheet. If you want, just loosen the end of dough from the spiral and shape into the head of snake! Bake them in the oven for 20 minutes or until lightly golden. Serve warm.

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

 

¼ cup sugar (I used turbinado raw sugar)

½ cup water

1 star anise

3 whole cloves

3 whole allspice

⅛ teaspoon dried red pepper flakes

Lavender leaves and flowers (optional)

3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)

 

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.  Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

Peas with Nasturtium Blossoms and Mache Lettuce

 

1 clove Garlic, sliced in fine slivers

1 teaspoon Olive Oil

1 tablespoon fresh Dill, torn from stems

1/3 cup shelled peas

1-2 cups Mache lettuce

6 to 8 Nasturtium blossoms

 

In a medium skillet, heat olive oil.  Add garlic, dill and peas, sauté for 2 minutes. Toss in the Mache lettuce, sauté just until wilted.  Add Nasturtium blossoms and stir for about 10 seconds. Sprinkle with a bit of sea salt and serve immediately.

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.

Lavender Jelly

Lavender Jelly

Lavender Jelly

Use this between layers of cake. Spread on toast, use it in frosting mix for cupcakes. Try a tsp. or two in your afternoon tea.

 

4 T. dried lavender flowers

4 T. powdered pectin

3 C. apple juice

2 T. fresh lemon juice

3 C. brown sugar

 

Tie up lavender flowers in double thickness of cheesecloth, securing with string. Combine pectin and apple juice in a saucepan and stir to dissolve the pectin. Bring to a boil stirring constantly. Add lemon juice and sugar, stir, then add the lavender cheesecloth bag. Boil for 2 minutes. Remove bag of lavender and discard. Strain hot jelly through cheesecloth into sterilized jars and seal (I use 2-piece jelly lids, kept hot in boiling water but some people prefer the old method of sealing with paraffin).

Fireweed Pickles

Fireweed Pickles

Fireweed Pickles

 

1 lb. fresh fireweed shoots

FOR THE BRINE:

1 T. mustard seeds

1 tsp. peppercorns

3/4 cup water

3/4 cup apple cider vinegar

1/4 cup sugar

2 T. sea salt (or canning and pickling salt)

 

In a saucepan, combine all brine ingredients and bring to a boil. Then remove from heat. Rinse the fireweed shoots well. Sterilize your jars, either one quart, two pint jars, or four half-pint jars. Pack your jars tightly with the fireweed shoots and cover with the brine to 1/2 inch from top of jar. As you add the brine, you might be able to fit in more fireweed. Cover and cool in the refrigerator. Serve pickles with cheese and crackers, or salmon and cream cheese, or add to a spring omelet. Store jars in the refrigerator, and use within one month for best quality.

Purple Lemonade

Purple Lemonade

Purple Lemonade

 

12 ounces black currants

1 ¾ C. sugar

Grated zest of 2 lemons

2 quarts plus 1 cup water

1 ¼ C. freshly squeezed lemon juice

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice. Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.

Black Currant Sun Jelly

Black Currant Sun Jelly

Black Currant Sun Jelly

 

9 ounces black currants

9 ounces superfine sugar

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in the sugar. Divide among 3 4-ounce jars, cover with parchment, and secure the parchment with butcher’s twine. Place the jars outside in the sun all day, or until jelled.  Makes about 1 ½ C.. Keeps for months tightly sealed in the refrigerator.

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

 

1 bunch ramps (about 12)

1 T. olive oil

1 lb. ricotta cheese

1 large egg

3/4 C. all-purpose flour, plus more for a dredge

1/2 cup grated Parmesan cheese

1 tsp. salt

1 tsp. pepper

1/2 tsp. nutmeg

1 stick of butter

 

Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves. On medium heat, sauté the diced bulbs in one T. of olive oil until soft, about 3 minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside. In a large bowl, mix together the ricotta cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup). Bring a pot of salted water to a boil and then reduce heat to a simmer. Meanwhile, form gnudis by taking a T. of the cheese mixture in floured hands, roll it into a ball, flatten it, and then dredge in flour to coat. Gently place gnudis 4 at a time in simmering water, and when they float to the top (about 3 minutes), gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudis separate. Repeat until all are cooked. Melt a stick of butter in saucepan on medium until nutty brown. Place gnudis on a plate, drizzle with brown butter and garnish with remaining sautéed ramps. Serve warm.

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

 

8 C. Chicken Bone Broth

1 pack cheese tortellini cooked

2 links Italian Chicken Sausage sliced

1 medium carrot peeled & chopped

4+ C. Ramp Greens cleaned and chopped

 

In a medium/large pot, lightly sauté chicken sausage in a little fat until brown. Add broth, carrots, ramp greens and tortellini. Simmer to heat through. Season to taste with salt & pepper. Enjoy!

Ramp Filled Crescents

Ramp Filled Crescents

Ramp Filled Crescents

 

1 package refrigerated crescent roll dough

1 cup ramps finely chopped

2 T. Butter

2 ounces cream cheese

1/4 cup gruyere cheese shredded

 

Preheat oven to 375F. In a small skillet over medium heat, cook finely chopped ramps in butter for 2-3 minutes or until soft. Add cream cheese to the skillet, stir until melted and smooth. Remove from heat and set aside to cool. Roll out crescent roll dough. Spread ramp cream cheese filling onto each triangle and sprinkle with shredded cheese. Then roll up. Bake at 375 for 12-15 minutes or until golden brown.

Enjoy while warm, room temperature or chilled in the fridge. Notes: For this recipe you can use the whole ramp (bulb, stem and leaves) or all leaves. While the leaves have less flavor than the bulbs they are still totally delicious!

Dandelion Lemonade

Dandelion Lemonade

Dandelion Lemonade

 

1 C. Dandelion Blossoms

3 C. Water

2 Lemons, zest and Juice

¾ C. Sugar

 

Pull Petals off dandelion and put in a bowl with 1 C. of water overnight.  The next day, strain into a pan and add remaining ingredients.  Stir while heating until sugar dissolves.  Bring to a boil, then remove from heat and pour into a clean bottle or jar.  Refrigerate until cold, then enjoy.  (For a larger batch, use 2 quarts blossoms, 4-6 lemons, sweeten to taste, in a gallon jar. Â Dandelion blossoms steeped as tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even depression.

Rhubarb and Spruce Tip Galette

Rhubarb and Spruce Tip Galette

Rhubarb and Spruce Tip Gazette

pastry for a single crust pie

4 C. (550gms) rhubarb, cut in ½ inch (1cm) pieces

2/3 cup (140gms) + 1 tsp. sugar, divided

1/8 tsp. salt

¼ cup (4 T.) chopped spruce tips (*or see variations below)

3 T. cornstarch

1 T. butter

2-3 tsp. almond milk, dairy milk, or water

 

Preheat the oven to 375°F (190°C). Roll out the pastry dough between two sheets of parchment paper, into a 12″ (30cm) circle. (See the bottom of this post for a good tip on how to roll between paper.) Peel off the top layer of paper and discard it. Transfer the bottom layer of parchment, with the pastry circle still attached, to a baking sheet – a pizza pan works really well for this. Set the pan with the pastry crust into the fridge to chill while you make the filling. Cut the rhubarb into ½ inch (1cm) slices. Clean the brown papery husk off the spruce tips and chop the spruce tips coarsely. Place the rhubarb and spruce tips into a bowl. Add the salt, cornstarch, and sugar. Toss to combine everything well. Scrape the mixture into a pile on top of the pastry circle in the pan. The sugar and cornstarch will settle between the rhubarb chunks. Level the rhubarb chunks into a neat circle, leaving a 2 inch (5cm) border of pastry uncovered. Very carefully fold up the pastry border, pulling up on the parchment paper to help lift the pastry. Pleat the pastry and press the folds gently down onto the rhubarb filling as you go around the circle. Dot the filling with little bits of the butter. Brush the pastry border with the milk and sprinkle with the remaining 1 tsp. of sugar. Bake for 40 to 45 minutes, until the pastry is golden. Remove the galette from the oven and leave it to cool in the pan for 5 minutes. Leaking bits of filling are normal with galettes, and add to their rustic charm. If there’s a big puddle of liquid that has leaked out, try to scrape some of it up with a tsp. and drizzle it back onto the center of the galette. Gently slide the galette with the paper onto a cooling rack. Serve warm or let cool completely.  If letting the galette cool, remove it from the paper to the cooling rack. To do this, slide a thin metal spatula between the galette and the paper and run it all the way around the galette to make sure it isn’t sticking to the paper anywhere. Then slightly lift one side of the galette with the spatula and pull the parchment paper out from underneath, leaving the galette resting on the cooling rack. Leave it there until it is completely cool. This helps the bottom crust to stay crisp. Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

 

*Rhubarb Basil Galette: replace the spruce tips with 2 T. chopped fresh basil. Another winning combination.

 

*Plain Rhubarb Galette: replace the spruce tips with 1 tsp. pure vanilla extract. Simple and delicious.

Stir-fried Dandelion Greens with Duck Fat and Garlic

Stir-fried Dandelion Greens with Duck Fat and Garlic

Stir-fried Dandelion Greens with Duck Fat and Garlic

If you’ve cooked with duck fat before, you can jump into this simple recipe with gusto because you’ve experienced duck fat as the culinary gem that it is. Its unctuous and rich flavor is worth going that little bit out of your way for. Believe it or not, it’s close to olive oil on the health meter. You can buy containers of duck fat at fine grocers, or you can buy a duck, render the trimmed fat, and have a lovely duck ready to roast another night.

 

For the Duck-Fat-Roasted Garlic

1 cup rendered duck fat

12 garlic cloves, tough stem ends removed

Place the duck fat and garlic in a small heavy-bottomed sauté pan over low heat. Slowly bring the mixture to a simmer. The garlic will burn quickly, so keep an eye on it. If it cooks too much, it will taste bitter and unpleasant. Cook until the garlic is just turning light golden brown. Turn off the heat and let the garlic cool in the duck fat, about 30 minutes. The cloves will continue to brown as they sit in the fat.  Remove the garlic cloves from the duck fat. Store the garlic and duck fat separately in the refrigerator in covered containers for up to 1 week. Let stand at room temperature about 1 hour before using.

 

 

2 bunches dandelion greens (about 1 pound)

2 T. rendered duck fat

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

12 cloves duck-fat-roasted garlic (above)

Trim the tough ends from the dandelion greens and discard. Wash the greens thoroughly and drain.

 

Bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons. (young tender greens need not be blanched).  Heat the duck fat in a large sauté pan or cast iron skillet over medium-high heat. When the fat is hot, add the greens, stirring to coat with the fat. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes. Serve immediately.

Pickled Spruce Tips

Pickled Spruce Tips

Pickled Spruce Tips

for each half-pint (250ml) jar:

 

6 whole black peppercorns

1 bay leaf

1 slice of fresh lemon

1 tsp. sea salt

1 heaping cup (250ml) of spruce tips

 

for the brine (enough for 1 jar):

 

¼ cup (60ml) white wine vinegar

¼ cup (60ml) filtered or distilled water

 

Into each very clean and well-rinsed half-pint (1 cup/250ml) jar, place 6 peppercorns, 1 bay leaf, 1 slice of lemon cut in half. and 1 tsp. salt. Hold the lemon slice and bay leaf against the side of the jar if you’d like them to show on the outside.  Clean the spruce tips of their brown husks (a bit of a sticky job) and pack them into the jars up to ½ inch (1 cm) from the tops of the jars. Pack them in quite firmly. Put the the vinegar and filtered water into a small saucepan and heat just until boiling. Pour the hot brine over the spruce tips and salt until it is also ½ inch (1cm) from the top of the jar. The spruce tips will turn from bright green to olive green as the brine hits them.  Put the new snap lids for the jars into a pot of simmering water for 5 minutes to soften them. Wipe the top rims of the jars with a clean cloth. Seal the jars with the snap lids and metal screw rings until finger tight.  Lay a clean dishcloth in the bottom of a saucepan that is taller than the jars (the dishcloth keeps the jars from bouncing around in the pot once the water is boiling.) Set the jars onto the dishcloth and fill the saucepan with hot tap water up to the bottom of the metal screw rings. Cover the saucepan with a lid and bring the water to a full boil. Once it boils, turn the heat down a bit to keep the water boiling without boiling over. Start timing for 10 minutes. Process the jars for 10 minutes, then remove them carefully, using a pot holder or jar clamp, to a clean dishtowel laid out on the counter. Leave the jars undisturbed until they are cool. The metal lids should have sealed and suctioned down. If the lids are still bowed slightly upward, then the jars haven’t sealed and should be stored in the fridge and consumed within six months (leave them to age for one month before using). The spruce tips will all have floated to the top of the jars once cool. Give each jar a shake and they will disperse evenly again.  If sealed, the pickled spruce tips will last for several years in a cool, dark place. Leave the jars for a week before using them, so the brine has had time to fully flavor the spruce tips.

Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Classic Spruce Tip Syrup

Rich, aromatic syrup made from spruce tips and sugar aged in the sun. Yields about 2 C. of finished syrup. For large batches, note that all you’re doing is combining the spruce tips with twice their weight in sugar.

 

2.5 C. (8oz) Spruce tips

2 C. (16 oz) Brown or organic sugar

 

Combine the spruce tips and sugar and pack into a quart ja, pressing down occasionally to compact the mixture. Leave the jar out at room temperature. Some people leave them in the sun, which speeds the process. You’ll notice the volume of ingredients decrease as the spruce tips release their liquid. Keep the jar like this for 1-2 months, or for an oldschool version, bury it in the ground and dig it up the next spring. Stir the jars occasionally, pressing the tips down to keep them under the syrup with a clean spoon.

To make the syrup  After the initial maceration (aging with sugar) pour and scrape the spruce-sugar slush into a pot. Bring the mixture to a boil to dissolve the sugar, strain, then bottle and store. Discard the spent tips, and thank them for their service. If for some reason, your syrup is a bit thick after cooling (over-reducing can stiffen or crystalize in the fridge) warm it back up and carefully adjust the consistency by adding a touch of water. Storing the finished syrup: Store the finished syrup in the fridge. To preserve it long term (it’s totally safe as it’s basically all sugar) pour it boiling hot into a jar nearly to the brim, turn upside down and allow to seal, or process in a water bath in mason jars. If held at room temp after opening mold may form on the top, but it can always be re-boiled and refrigerated. This is super sturdy stuff.

 

No rocket science here. This is a sweet syrup, perfect in place of maple syrup on pancakes or anywhere you’d use maple, but also good with other things with it’s sharp piney aroma. Here’s a few examples of how I’d it.

 

  • With cheese. Soft cheese, especially goat cheese, loves the piney kick of spruce syrup, maple on the other hand, might be a little bland.
  • Drizzled on crepes filled with berries and cream cheese (an old brunch dish I used to run worth revisiting).
  • With thick yogurt. I often eat a bowl of granola and thick greek yogurt for breakfast, and drizzling on some spruce syrup, along with a handful of berries makes for a great meal.
  • As a glaze for meats. Think ham, etc. A T. per 1.5 lbs or so meat like fatty ground pork can make a nice breakfast sausage too.
  • Lining flan molds. Sometimes I’ll add a drizzle of honey to the molds of a panna cotta or flan instead of caramel, and spruce syrup works just as good, it will turn into a natural sauce when the custard is unmolded.
  • Beverage sweetener. Think lemonade, drinks, etc.
  • Tossed with unsweetened, fresh fruit instead of sugar. Sometimes for dessert I might want just some fresh raspberries tossed with sugar and a dollop of whipped cream. Fresh berries tossed with spruce syrup will eventually give up some of their own juice and make a sort of natural sauce.
Ramps on Grits

Ramps on Grits

Ramps on Grits

 

1 cup stone ground white grits

3 C. water

1/2 tsp. salt

1/2 tsp. pepper

1 cup white cheddar cheese, grated

2 T. olive oil

8 ramps

1/2 cup dry white wine

2 T. unsalted butter

4 eggs

Salt and pepper, to taste

 

In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls. Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8″ slivers and set aside. In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes. Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls. Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds–just long enough to season with salt and pepper–then cover the pan with a tight-fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

Fritto Misto of Fiddleheads, Ramps and Asparagus with Meyer Lemon Aioli

 

1 large or 2 small garlic cloves

1 tsp. kosher salt

1 large egg

1 large egg yolk

1 cup extra-virgin olive oil

Finely grated zest of 1 Meyer lemon

2 T. fresh Meyer lemon juice

4 quarts peanut or vegetable oil

3 C. unbleached all-purpose flour

1 cup cake flour

1 large egg

2 C. buttermilk

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. freshly ground black pepper

1 1/2 to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and patted dry

 

Place the oil in a 6- to 8-quart pot and heat it to 375°F. Sift together the all-purpose and cake flours and place them in a wide bowl or on a platter. Whisk together the egg, buttermilk, salt, and pepper in a large shallow bowl. While the oil is healing, prepare the vegetables, making sure that they are dry before coating. To avoid gluey fingers, use one hand for wet dipping and the other for dry. Working with a few pieces of the vegetables at a time, dip them into the buttermilk mixture, coating them well. Lift them out, letting the excess buttermilk drip off, then drop them into the flour mixture, working quickly to coat them evenly with the flour. Shake off any excess flour and lay the vegetables in a single layer on a large parchment paper-lined baking sheet. Continue until all die vegetables are coated. When the oil is hot, carefully add the vegetables to the pot but do not overcrowd. Fry until golden brown, 2 to 3 minutes. Give the vegetables a stir as they fry, turning any that are browning unevenly. Using a slotted spoon or flat strainer, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the Meyer Lemon Aioli.   Note: Coating 20-25 minutes ahead of time makes the coating adhere better when frying.

 

Meyer Lemon Aioli

 

½ C. EVOO

½ C. Olive Oil

1 lg. Garlic Clove

1 tsp. Salt

1 Egg

1 Egg Yolk

Zest from Meyer Lemon

2 T. fresh Meyer Lemon Juice

 

Combine the extra virgin olive oil and the pure olive oil in a measuring cup with a spout. Place the garlic and salt in the bowl of a food processor. Process until the garlic is finely minced and beginning to liquefy. Add the whole egg and egg yolk. Process for 30 seconds. With the machine running, slowly begin to drizzle in the oil. As the mixture thickens, the oil can be added a little more quickly. Add the lemon zest and lemon juice and process briefly to mix in. Taste for seasoning and adjust as needed. If the aioli is too stiff, add water in ½ tsp. increments to thin.

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

1/2 cup unsalted butter

2 pounds wild mushrooms

1 ounce dried chanterelles

1 ounce dried morels

1 1/2 tsp. kosher salt

1 large yellow onion, diced

1 1/2 T. all-purpose flour

6 sprigs fresh thyme

4 cloves garlic, minced

1/2 cup dry white wine

4 C. chicken broth

1 cup water

1 cup heavy cream

Sea salt and freshly ground black pepper, to taste

1 lemon, juiced

2 T. parsley, minced

6 slices light rye bread, cut in half

Olive oil (for brushing the bread)

 

Melt butter in a large Dutch oven over medium-high heat. Put the dried morels and chanterelles in hot water for five minutes until rehydrated and soft. Strain the liquid and pour it into the hot butter along with half of each type of dried mushroom.  Add the mushrooms (set aside a few attractive mushroom slices for garnish later) and the salt and turn the heat to high. Sear the mushrooms until they are golden brown, caramelized, and have a deep earthy smell. Reduce heat to low and add the onion and the garlic. Cook, stirring often, until  the juices evaporate and the onion is translucent, about five minutes. Stir the flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add the wine and deglaze the pan scraping up all the browned bits (this is where the intense woodsy flavor comes from). Tie the thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture. Pour in the chicken stock and water and bring to a simmer. Cook for 1 hour and then remove the thyme bundle. Transfer the soup to a blender and puree on high speed until the mixture is thick but you can still see small pieces of the mushroom.  Return the soup to the pot and stir in the cream, season with salt and black pepper, and finish with the lemon juice.  In a 10″ skillet, heat 2 T. of unsalted butter over medium heat. Add the reserved mushroom slices and sear until golden brown. Brush the slices of bread with olive oil, place them on a baking tray, and bake them at 400 degrees F. until golden and the edges are crispy. Transfer the soup to a large serving bowl (or individual bowls), top with the reserved seared mushrooms, and sprinkle with the parsley. Serve immediately with the bread fresh from the oven.

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

Shrimp and Grits with Ramp Pesto

1 cup stone ground grits

2 tsp. kosher salt

1 T. unsalted butter

¼ cup milk

2 T. olive oil

20 medium-sized shrimp, peeled and deveined

¼ cup Ramp Pesto

grated parmesan

 

In a medium saucepan, bring 4 C. of water and the salt to a boil over medium-high heat. Whisk in the grits and reduce the heat to simmer. Cook, stirring occasionally for about 45 minutes. Remove from the heat, add the butter and milk and stir. Taste for seasoning and add salt if needed. Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the shrimp and sauté just until the shrimp is cooked through, about 3 minutes. Remove from the heat and transfer the shrimp and the pan juices to a mixing bowl. Add the ramp pesto and toss to coat. To serve, evenly divide the grits into the bottom of 4 shallow serving bowls and top with 5 shrimp each. Drizzle on any remaining pesto liquid onto each serving and top with grated parmesan.

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Spellbinding Sweet Woodruff Prosperity Cake for May Day Eve

Sweet Woodruff is a common ground cover garden plant, and while it is native to Europe it has naturalized in many of our forests. Leaves and flowers should be harvested just before and during blooming, but they must dried or at least wilted before using to capture their flavor/aroma. The stems are bitter, so make sure you just use leaves and blossoms.

 

By baking this magical Sweet Woodruff cake we can combine our magical powers together and cast a powerful blessing to enrich us, one and all and make our hearts merry. And here’s a little prosperity spell to say over your cake, while you’re making it, while it’s baking or just before you serve it. Abracadabra!

 

Money, money come to me

In abundance three times three

May I be enriched in the best of ways

Harming none on its way

This I accept, so mote it be

Bring me money three times three!

 

1 cup & 2 tsp. of DRIED Sweet Woodruff leaves and flowers (no stems!)

4 large egg yolks

4 large egg whites, at room temperature

3/4 cup organic cane sugar (or whatever sugar you like)

2 tablespoons cold water

8 tablespoons melted butter

3/4 cup of wholewheat, or spelt, or all purpose flour

1/4 teaspoon salt

2 tsp. lemon zest

2 cups light cream

Powdered icing sugar for dusting

 

Three days before making your cake: Take your dried sweet woodruff and place in your cream. Stir well. Cover and allow to sit in a warm place for 24hrs. Then transfer to fridge. After two days, strain the plant material from the cream. Line a 8 X 8 inch square pan with sheets of parchment paper. Leave a generous amount sticking out from the sides. These will be your “handles” when you take the cake out of the pan. Heat Oven to 325°F. In a large bowl, beat the egg yolks, sugar and water together until creamy and the sugar is dissolved. 5 to 6 minutes. Drizzle in the melted butter into the egg yolk mixture and mix well. Add in the flour, lemon zest, salt and two tsp. of dried woodruff (crumbled into a powder) then blend until fully combined. Add the milk or cream and mix them in gently. Whisk the egg whites on high speed until the egg whites hold stiff peaks. Add the egg whites to the yolk mixture and flour mixture. Stir VERY gently with a large spoon just a dozen or so times, leaving large clumps of egg whites in the batter. Do not overmix! Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm brown, and the center is still a wee bit wobbly. 50 to 55 minutes. Leave the cake in the pan at room temperature until completely cooled. Cover and refrigerate for at least 4 hours before serving. Best left overnight. Dust with icing sugar and serve!