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Wood ducks are both beautiful and tasty; and if you know much about them, you know they love acorns above all else. So I felt I needed to make a wood duck recipe that highlighted that. Wood duck, with acorn dumplings and a winter salsa.
If you want to know what I am munching as I hit the road for a very long book tour, it’s these cookies. Acorn flour makes a damn good shortbread because shortbread doesn’t really need gluten to be good. These are nutty and sweet, with a hint of vanilla and maple.
I’ve made acorn flour for years, in several different methods, and I’ve settled on this particular method — a cold process that takes a few days to leach out the bitter tannins in the acorns, but leaves them with more flavor and preserves some of the key starches in the nuts.
It’s fall, and that means acorns are dropping everywhere. If you are adventurous to make your own acorn flour, what then do you do with it? Lots of things, but my favorite use for acorn flour is this spaetzle recipe.
I rarely make elaborate desserts, but the abundance of my foraging spot in the high Sierra has been so amazing I made an exception: Almost every ingredient on this plate comes from within a few miles of every other.
It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
Acorn soup is the first way I ever ate acorns. It was at a fancy restaurant in San Francisco called Incanto, and I was entranced that the chef, Chris Cosentino, could use acorns to make such a lovely soup. I never did get Chris’ recipe, but I came up with this one instead. It is […]
I love spaetzle, the little Teutonic dumplings we most associate with dishes like weinerschnitzel or sauerbraten. While you can make them with a colander, a coarse plate on a food mill or potato ricer, a cheese grater or even by flicking the batter off a board by hand, by far the best way to make […]