Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

WONKATEERS, PROJECT #4: CLASSIC DARK CHOCOLATE TRUFFLES


Classic Dark Chocolate Truffles


For this recipe, use a high quality chocolate. If making a large batch for holiday giving, I recommend the bittersweet “Pound Plus” Bar from Trader Joes.


You can in this instance use chocolate chips, but you will get better results from a higher quality of chocolate. If you’re limited to what you can find at your local grocery, try Guittard or Ghiradelli semisweet chocolate chips.

Ingredients:

1 ½ cups (350 grams) semisweet chocolate (around 50-62% cacao), finely chopped

1 cup (250) grams heavy cream (I prefer organic)

3 Tablespoons (50 grams) unsalted sweet cream butter, room temperature

Cocoa powder for coating


• Finely chop the chocolate and place in a medium bowl.

• In a microwave or on a stovetop, boil heavy cream.

• Pour over the chopped chocolate.

• Allow to sit for two minutes.

• Whisk until cream and chocolate are fully incorporated and no lumps remain.

• Stir in butter. You have now created a ganache.

• Refrigerate until firm (at least two hours).

• Fill a small shallow bowl with unsweetened cocoa powder.

• Using a small kitchen scoop, portion ganache, one scoop at a time directly into the cocoa powder.

• Lightly toss to coat and place finished truffle in a small paper candy cup.  You can typically find these at the grocery store and craft stores near the cupcake papers.


The truffles can be keep refrigerated for up to two weeks, or stored for three months in the freezer. Right! Like they'd last 24 hours in my house!


VARIATIONS


Instead of cocoa powder, roll in crushed nuts, shredded coconut, or chocolate sprinkles.

Rum Truffles: Add a tablespoon of dark rum to the ganache after adding the butter. Works with Kahlua, Baileys, or your favorite liqueur.


Espresso Truffles: Stir a tablespoon of espresso powder in to the cream before pouring over the chocolate.

Peppermint Truffles: Add a teaspoon of peppermint extract after adding the butter.

Tea Infused Truffles: Add a tea bag to the cream as you bring it to a boil.


Honey Truffles: Add a 2 Tablespoons honey to the cream before pouring over chocolate.

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