Makes: About 2 cups
Active Time: 25 minutes
Total Time: 1 hour
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
2 cups pecan halves, (about 4 ounces)
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 275°F. Line a large baking sheet with parchment paper.
Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
Acorn Maple Shortbread
Makes about a dozen large cookies.
Prep Time: 45 minutes, including chill time for the dough.
Cook Time: 25 minutes
2 sticks (8 ounces) unsalted butter, at room temperature 3/4 cup sugar 1/4 cup maple sugar 1/2 teaspoon vanilla extract
A pinch of salt
1 cup all-purpose or King Arthur’s “white whole wheat” flour
1 cup acorn flour
Put the butter in a large bowl and add the sugars. Use a fork or spoon to mix them together until well combined. Add the vanilla extract.
In another bowl, mix the salt and the flours with a whisk until combined. Pour the flour mixture into the bowl with the butter and sugar and mix well with the fork or spoon. The dough will come together quickly, but will be sticky. Don’t overwork it, but be sure you don’t have hidden blobs of butter in your dough.
Shape the dough into a disk, cover with plastic wrap and set in the freezer about 1 hour, and up to overnight in the fridge.
When you are ready to bake, preheat the oven to 350°F. Flatten the disk of dough to about 1/2 inch thick and cut into cookies. I used a 2-inch cutter, but any sort of cutter would do. An acorn-shaped one would be cute. Keep doing this, reshaping the dough, until you’ve used it all.
Arrange the cookies on an ungreased baking sheet and bake for 23 to 26 minutes, or until the edges of the cookies just begin to brown.
Makes 2 pints.
Prep Time: 75 minutes
Cook Time: 5 minutes
1 cup sugar
1 cup water
5 cups mulberries or blackberries (can be frozen)
1/4 cup cassis, elderberry or blackberry liqueur, or Port
If you are using mulberries, pick off all the green stems from the berries.
Bring the sugar and water to a boil over medium heat. Let it simmer gently for 3-4 minutes. Turn off the heat and let it cool a bit.
Meanwhile, put the berries in a blender. Pour the syrup over them while it is warm but not hot. Buzz into a puree.
Push the berries through a fine-meshed sieve set over a bowl using a rubber spatula or wooden spoon; this removes a lot of the seeds and stems.
Pour the liquor into the bowl with the pureed berries and chill in the fridge for an hour or so.
Pour into your ice cream maker and follow its directions.
Birch Leaf Cocktail
2 ounces bourbon
1 tablespoon birch syrup
2 ounces fresh squeezed Meyer lemon juice
pinch sea salt (just a few grains, really)
Combine the bourbon, birch syrup, meyer lemon juice, and salt in a cocktail shaker. Fill with ice, cover, and shake well enough that the birch syrup and salt dissolve into the drink.
Strain into one or two glasses and serve.
Makes 2 small drinks, or one larger cocktail.
Persimmon Chia Pudding
For the Vanilla Chia Pudding
2 cups vanilla coconut milk or almond milk
½ cup + 2 tablespoons chia seeds
1 vanilla bean or 1½ teaspoons vanilla extract
2½ tablespoons pure maple syrup
½ teaspoon ground cinnamon
pinch ground cardamom
For the Persimmon Cream
3 very ripe persimmons*
¼ teaspoon ground cinnnamon
To Make the Vanilla Chia Pudding
Add nut milk, chia seeds, vanilla bean seeds or extract, maple syrup, cinnamon, and cardamom to an airtight container. Whisk and refrigerate overnight or for at least 8 hours.
To Make the Persimmon Cream
Once your chia pudding is ready, de-stem your persimmons and add them to a food processor along with the cinnamon and process into a smooth cream.
In four small glasses or two larger glasses, create layers of chia pudding and persimmon cream starting with the pudding. I did 6 total layers or 3 layers of each.
Enjoy and refrigerate leftovers!
*Persimmons are ripe when they’re extremely soft to the touch throughout the entire berry. Wait until they are fully ripened so that they reach their full flavor potential and blend easily.
Casey Trees. http://caseytrees.org/blog/5-tree-inspired-recipes-that-will-impress-your-relatives/ Nov 24, 2015.