Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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…

Recipe: Brown Butter Baked Chocolate Doughnuts with Salted Caramel Glaze

Creating this recipe was a bit like a fairytale -- Goldilocks and the Three Bears to be exact.  The first batch was too soft.  The next batch, too dry.  My third try, just right!  My story began when I was frolicking through the densely wooded forest of inspiration that is Pinterest.  I was lured by a tantalizing photo of salted caramel glazed chocolate doughnuts and clicked right over to get the recipe.  To my dismay, the doughnuts were far out of  reach -- at a bakery on the opposite side of the country.  The journey had only just begun -- I'd have to come up with a recipe of my own.

After much trial and error, I developed a recipe that yields a perfect cake doughnut that isn't too sweet.  That way, it plays nicely with the sweet caramel glaze.  The batter is easy to make, and it's lineage can be traced to the classic French madeleine.  Although it's tempting to eat the donuts right away, they're best when completely cool, and even better the next day.  

So here's the recipe, submitted for your enjoyment (with no fear of reprisal from angry bears) ~ Happy ending guaranteed.

Brown Butter Baked

Chocolate Doughnuts

with Caramel Glaze & Sea Salt

Yield: 1 dozen

For the brown butter chocolate doughnut batter:
  • 1/4 cup butter
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powdered
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • 1/4 cup plus 1 Tablespoon canola or vegetable oil
  • 1/2 cup granulated sugar
  • 2 Tablespoons packed dark-brown sugar
  • 1 teaspoon vanilla extract

For the brown butter caramel glaze:
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/3 cup half & half
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Flaky sea salt for garnish

Preheat oven to 325 degrees.  Spray doughnut pan with nonstick spray (or brush with some melted butter).

Step 1:  In a small heavy-bottomed pan, melt butter over medium heat until golden brown.  Immediately remove from heat and set aside.

Step 2:  In a small bowl, whisk together flour, cocoa powder, and baking powder.  Set aside.

Step 3:  In the bowl of an electric mixer fitted with a whisk attachment, whip eggs with the sugars until light and thickened (approx. 5 minutes).   Stir in the dry ingredients until just blended.  Add vanilla, browned butter and oil; stir to incorporate.  Set batter aside to rest for 10 minutes.

Step 4:   Transfer batter to a pastry bag or large ziploc freezer bag.  Snip a 1/2" hole in the tip.  Pipe batter evenly into the 12-cavity doughnut pan (batter will come up about 2/3 of the way).  Bake on middle rack of oven for 10 minutes.  Cool pan on a wire rack for 10 minutes before gently removing the donuts from pan.

Step 5:  While donuts are cooling, prepare glaze.   In a heavy bottomed saucepan, melt butter over medium heat until golden brown.  Immediately add brown sugar and half & half.  Whisk to combine, then bring to a boil.  Once mixture comes to a full boil, continue to boil for 1 minute.  Remove from heat and add powdered sugar and vanilla extract.  Whisk continuously for 1 minutes till glaze is smooth.  Immediately transfer to a small bowl (with a mouth wider than the doughnuts).

Step 6:  Dip the bottom side (the side that was in the pan) in the glaze.  Turn right-side up and set on a wire rack or sheet of parchment to set.  Sprinkle doughnut with a bit of flaky sea salt before glaze sets.  Repeat with remaining doughnuts.


This post has been linked-up to:
The BFF Open House @ The Answer is Chocolate
The Weekend Wrap-Up Party at Tatertots & Jello

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