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Elderberries are in season here in California, and one of my favorite ways to enjoy them during our hot summers is in ice cream. Here’s how to make it.
Fall has finally hit, and I find myself in the Upper Midwest: wild rice country. It seems amazing that after all these years, I don’t have a recipe pairing wild rice and duck, which is a classic. Well, better late than never.
If you want to make your own fruit wines – wines worthy of the snootiest wine snob – this is how to do it. I’ve been making fruit wines for 20 years, and here is my method. It requires some special equipment, a lot of patience, and a little math. But the result is more than worth it.
Elderflower fritters are wonderful, but most recipes for them have a serious flaw: They simply dip the flower heads in batter, leaving the toxic stems attached. How to fix that problem? Make a beignet instead.
Elderflowers have arrived in NorCal, and the first thing I make with them each year is elderflower cordial. I use this sweet-smelling syrup as a base for cocktails and soft drinks.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
There is a reason the Danish restaurant NOMA is considered the best in the world. This adaptation of Chef Rene Redzepi’s braised lamb shanks with golden beets and elderflowers is every bit as wonderful to eat as it is to look at.
Posted in Foraging, Northern European, Recipe, Venison | Tagged beets, braises, elderberries, flowers, Foraging, German and Scandinavian Recipes, gluten free, venison, wild food, Wild Game | 9 Responses
This recipe produces a warm, rich liqueur that will remind you of a tawny Port wine. Elderberries are in many ways little grapes, with a similar aroma, bloom on the skin and color; they even have little seeds inside. So I treated them like winegrapes for this recipe. You need fresh elderberries for this, although I […]