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…

Gourmet Grilled Cheese -- Sourdough with Golden Beets, Arugula & Gouda (My new favorite sandwich!)


I do love a good sandwich!
But this one's not good...
...it's flippin' great!

Last week I found some locally grown organic golden beets at my farmers' market.  I brought them home and made some lovely pickled golden beets with coriander.  The beets are wonderful on salad, but today was cold and foggy and I had a craving for a grilled cheese.  


This gourmet grilled cheese has a flavor that reminds me of a Reuben sandwich, but without the meat!  It doesn't need it.  The beets are kind of magical that way.  Don't just take my word for it.  Try it yourself...



Gourmet Grilled Cheese with Gouda, Arugula and Golden Beets

Sliced sourdough bread (I used whole grain)
Thinly sliced Gouda cheese (I used Sargento)
Baby Arugula
Pickled Golden Beets with Coriander (recipe HERE)
Butter (salted)
Lemon Garlic Aioli*

Step 1:  Butter the outsides of each slice of bread.  Spread the insides with aioli.

Step 2:  On the bottom slice of bread, arrange a single layer of Gouda cheese.

Step 3:  Arrange beet slices on top of cheese.

Step 4:  Scatter a handful of baby arugula on the beets.

Step 5:  Cover the arugula with a single layer of Gouda.

Step 6:  Top with the second slice of bread (aoli side down).

Step 7:  Cook on a griddle or in a frying pan or grill pan (I use a grill pan for those nice grill marks).

Step 8:  Flip when bottom is golden brown.  If using a grill pan, press with lid or spatula for grill marks.  Cook second side until golden brown.

* When I'm in a pinch for aioli, I put 2 Tablespoons mayonnaise, 1 Tablespoon olive oil, 2 garlic cloves, and 1 teaspoon lemon juice in the food processor and whir till smooth.

Enjoy! 

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This post has been linked-up with:
Keep it Real Thursday at Beyond the Peel



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