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…

The ORIGINAL-- Macaroon Kiss Cookie Recipe {Best Flippin' Cookie EVER!}




I originally posted this recipe way back on 12/22/11.  It was my first recipe to go viral, and has been pinched and reposted ever since.  This cookie remains my favorite cookie of all time.  It's been in my family since the mid 1980s, so, like, Rad! The original source has long been forgotten, but this cookie is absolutely unforgettable!  



It starts with a rich cream cheese and vanilla dough with just the slightest hint of fresh squeezed orange.  The dough is coconut laden, and gets an extra roll in coconut before baking.  As the cookie bakes, the coconut on the outside gets toasty, while the cookie remains soft and chewy.  Pure bliss...plus a KISS!
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The ORIGINAL-- Macaroon Kiss Cookie Recipe

The ORIGINAL-- Macaroon Kiss Cookie Recipe

Yield: 48 cookies
Author:
Prep time: Cook time: Total time:
It starts with a rich cream cheese and vanilla dough with just the slightest hint of fresh squeezed orange. The dough is coconut laden, and gets an extra roll in coconut before baking. As the cookie bakes, the coconut on the outside gets toasty, while the cookie remains soft and chewy. It's finished off with a Hershey's Kiss.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cups unsalted butter, room temperature
  • 6-oz. cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon orange juice
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses (48 pieces)

Instructions:

  1. In a medium bowl, sift flour, baking powder and salt. Set aside.
  2. In the bowl of an electric or stand mixer, beat the butter, cream cheese, and sugar until light and fluffy.
  3. Add egg yolks, vanilla and orange juice and beat till smooth.
  4. In 1 cup increments, mix flour into the butter mixture.
  5. Add only the 6 cups flaked coconut and beat to combine.
  6. Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.
  7. Preheat oven to 350.
  8. One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups). 
  9. For perfectly uniform cookies, use a #40 portion scoop.
  10. Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12-14 minutes, until the cookies puff and are very lightly browned.
  11. Remove pan from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for one additional minute.
  12. Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.

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