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: Spicy Avocado Crab on Wonton Chips

Here's a little recipe I came up with over the holidays while brainstorming quick, easy and delicious appetizers to teach at my Holiday Appetizers Workshop.  I was inspired by classic California Roll Sushi that features crab, avocado and cucumber.  Instead of cucumber, I used fresh chives for just a hint of onion to offset the sweet crab and avocado.

The crab salad comes together in just a few minutes and can be portioned on top of crispy wonton chips or served in a bowl as a self-serve dip.

Spicy Avocado Crab on Wonton Chips

  • 8 oz. package imitation Crab, flake style*
  • 1 small avocado, peeled and cubed 
  • 1/2 teaspoon sesame oil 
  • 3-4 Tablespoons Sriracha mayonnaise**
  • A squeeze of fresh lime 
  • 1 Tablespoon finely chopped chives, plus more for garnish 
  • 1/2 package round wonton wrappers (or square wrappers trimmed with a circle cookie cutter) 
  • black sesame seeds for garnish 

Step 1: In a food processor, pulse crab until fine (approx. 15 seconds).  Do not process into a paste. 

Step 2: In a medium bowl, combine crab, avocado, sesame oil Sriracha mayo, and chives. Chill till ready to use.

Step 3: Prepare wonton crackers by heating vegetable or other neutral oil in a medium sauce pan. Fry a few wonton wrappers at a time, until golden.

Step 4: Serve crab on the wonton crackers, garnished with sesame seeds and chives

*Of course, you may use real crab if you wish.
**Most stores are selling pre-made Sriracha Mayonnaise these days.  You can make it from scratch by combining regular mayonnaise and Sriracha to taste.

Popular posts from this blog

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

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

Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée