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…

Fancy Little Indoor S'mores on a Stick
(Twinkle, Twinkle Little S'more, How I Love You More and More)



August 11 is National S'mores Day!

So, in honor of the campfire classic, I'm dusting off an oldie but goodie from the Rook No. 17 archives:  My tutorial for making fancy little "Indoor S'mores" with Chocolate Transfer Sheets.  

Enjoy!



Indoor S’mores on a Stick
with Chocolate Transfer Sheets

1 box graham crackers
1 bag large marshmallows
White lollipop sticks
Chocolate Transfer Sheets
Chocolate

Prep:  Preheat oven to 350 F. Create a paper template the same size as a graham cracker square. Use paper template to cut Transfer Sheets, being careful not to handle the printed side.  Line a baking sheet with wax paper in preparation for the chocolate dipping in Step 6.

Step 1: Break graham crackers in to squares and place half of them in rows on an ungreased cookie sheet:


Step 2: Using kitchen scissors, cut a small piece off of each marshmallow (to create a flat bottom). Stick one marshmallow in the center of each graham cracker, flat side down (adhering to graham cracker surface).


Step 3: Place pan in middle rack of over for 6 minutes (or until marshmallows have slightly puffed and are very lightly toasted).


Step 4: Remove from oven. Gently press remaining graham crackers on top to form a sandwich.


Step 5: Allow to cool for 10 minutes. This will set the marshmallow. After 10 minutes, gently insert a stick through the center of the marshmallow, all the way to the top, but without protruding. Allow to set for another 5 minutes, then you’re ready to dip.


Step 6: Dip S’mores, one at a time in melted chocolate. Tap off excess chocolate after each dip. Place gently on wax paper lined baking sheet. Lay your sized Transfer Sheet on top of the chocolate dipped S’more (shiny side up, cocoa butter side down). Gently press out air bubbles. The bottom of a drinking glass works well for this. After tray is full, refrigerate for 30 minutes.

Step 7: Remove from refrigerator. Peel off Transfer Sheets. Wrap treats. Enjoy! These will keep, if stored in a cool, dark place (not the refrigerator) for up to a month.

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