Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

Image
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…

Protect Your Nest Egg Doughnuts --or-- Where Peeps Go to Nest for Easter



Happy Easter!

I hope you've been having a great day!

-----------------------------
I've been spending more time off-line than on these days.
It struck me, just a few weeks ago,
that my girls are growing up far too quicly.
In September we'll have a teenager.
So, I've been greedily spending every spare minute
enjoying my little family.


This Easter, I opted to spend less time shopping
and less time in the kitchen.
I eased up on some of my food rules
and borrowed my inspiration from other talented people
to help me make a little Easter magic for my girls.


This morning, after every last chocolate egg, bunny, lamb, and jellybean had been found, I called my brood to the table and presented them with PEEPS-topped buttermilk doughnuts and chocolate bunnies filled with cold milk.  I got the idea for serving milk in the chocolate bunnies from Alexis of Jacolyn Murphy.  She shows you how easy it is to make them HERE.


These doughnuts have a sweet surprise inside!  These "Protect Your Nest Egg" doughnuts are my DIY version of the doughnuts of the same name, that we bought at Psycho Donuts in Campbell, CA last year.  For my family, a trip anywhere near Silicon Valley is not complete without a stop at Psycho.  Since a trip up North wasn't on the agenda this Sunday, I decided to surprise my family with a homemade version.


The nice thing about this whimsical springtime treat, is that you can use any kind of doughnuts you want.  I didn't have the time (or really the inclination) to bake them from scratch this year, so I used the buttermilk doughnuts from Entenmann's.   Here's how I put the treats together:


Materials
  • Doughnuts
  • Sweetened Flaked Coconut
  • Glaze (recipe below)
  • Candy Eggs
  • PEEPS
  • Bamboo skewer

1.  Toast some coconut in the oven to the degree of your liking.

2.  Mix up a little bowl of glaze by melting a Tablespoon of butter.  Whisk in 1/2 cup powdered sugar, and just enough milk to make a smooth, shiny glaze.

3.  Dip top side of doughnut in the glaze, then dip in the toasted coconut.  Place doughnut upright on a plate and sprinkle with more coconut (to build up the nest).

4.  Place a few candy eggs in the middle of the doughnut.

5.  Protect your "nest egg" by toasting the bottom of a marshmallow Peep and placing on top.  Gently press to seal.  To toast the Peeps, I inserted a bamboo skewer just behind the neck, then held the bottom of the peep over a stove burner, set to low.  Repeat with remaining doughnuts.



Like it?
Pin it for next year!


Popular posts from this blog

CAMP CUPCAKE: An Elmer's Kids Craft Camp Party + Giveaway

Recipe: New World German Brown Bread -- "Squaw Bread"

Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée