Wild Food Christmas Prezzies

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Milims
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Wild Food Christmas Prezzies

Post: #37517 Milims
Wed Oct 18, 2006 11:29 am

We've decided that this year we would like to give our nearest and dearest home made prezzies. So far we've made sloe gin (and managed not to drink all of it!). We've collected acorns to make acorn flour - but aren't too sure of recipes etc. I'd love to hear of any biscuit recipes or similar using acorn flour and any other yummy things we could make for a hamper.
Regards
Helen and Chris

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Re: Wild Food Christmas Prezzies

Post: #37527 Andy Hamilton
Wed Oct 18, 2006 12:37 pm

Milims wrote:We've decided that this year we would like to give our nearest and dearest home made prezzies. So far we've made sloe gin (and managed not to drink all of it!). We've collected acorns to make acorn flour - but aren't too sure of recipes etc. I'd love to hear of any biscuit recipes or similar using acorn flour and any other yummy things we could make for a hamper.
Regards
Helen and Chris


Acorn flour was used by the indegiounous tribes of America when nothing else was available it is not the best tasting substance. You can make flour out of chestnuts instead.

The common mallow can be used in wild food cooking as a substitute for egg whites.
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Post: #37533 2steps
Wed Oct 18, 2006 1:48 pm

we do the same :) how about jams or chutneys and pickled onions

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Post: #38373 mrsflibble
Wed Oct 25, 2006 9:14 pm

I have a huge bag of sloes in my freezer ready for some gin and I tried making jam last year but it sucked so badly that I vowed never to do it again.
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!

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Post: #38378 red
Wed Oct 25, 2006 9:35 pm

you can make blackberry brandy... same way as sloe gin.. only.. with blackberries and brandy!
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Post: #38407 2steps
Thu Oct 26, 2006 9:57 am

I saw a recipe online for rowan vodka, I think while looking up wine recipes yesterday. It was some type of drink with rowan anyway :lol: I could dig out the recipe if you like? am thinking of doing some myself as there is tons of rowan here

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Post: #38408 Shirley
Thu Oct 26, 2006 10:00 am

Would love that recipe if you can find it 2Steps... lots of them around here too.
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Post: #38429 2steps
Thu Oct 26, 2006 12:21 pm

here you go :)

pour a bottle of vodka over 1 lb frozen rowan berries Let stand for 4-6 days. Filter it and let it mature for at least 3 months before tasting.
makes a simple, schnapps.

or

1 kg rowan berries
1 orange
1 piece of fresh ginger
1/2 cinnamon stick
8-10 cloves
15 juniper berries
50 grams brown sugar
Vodka

Slice the orange. Put everything on a Kilner jar. cover with vodka. Let the jar stand somewhere dark but not too cold. The longer the berries are left to infuse, the longer the drink needs to mature (it will probably not taste very good at the beginning) at least the same time it spent infusing in the first place to mature. Try four months infusing and six months maturing

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Post: #38474 shiney
Thu Oct 26, 2006 4:19 pm

If I can just scrump or ask for the apples I saw sitting on a tree up the road, I will be making chutney. Its such a shame so many people leave their apples to rot on the tree.

I have made my pickled shallots, onions and eggs for pressies so far.
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Post: #41582 mrsflibble
Sun Nov 19, 2006 2:44 pm

I'm thinking pickles this year, and maybe not all found food 'cos I tried making forage jam last year and to be honest, MY JAM SUCKS.



I'm hopeless at bread too. :cry:
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!

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Post: #41598 2steps
Sun Nov 19, 2006 4:25 pm

I remember my first jam, it was elderberry and totally didn't set cos there wasn't enough pectin I guess. so I started making all jam apple and...... now I make some with jam sugar and they are fine. I love blackberry jam mmmmm spread on thick crusts - lovely


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