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| Wild tarragon (Artemisia dracunculus): fresh garden herbs can be used in many recipes |
Last
month we discussed the flavorful aspects of Wild tarragon (Artemisia dracunculus) and suggested some simple ways to use it in
your cooking (http://mother-natures-backyard.blogspot.com/2018/01/california-gourmet-wild-tarragon.html).
This month we’d like to share some additional recipes – ones that may
inspire you to grow Wild tarragon in your own garden.
We
were surprised to learn that tarragon is a commonly used beverage flavor in
Russia and the former Soviet-block countries. The tarragon is usually paired with citrus or
other, slightly tart, fruits. We’ve
included several simple recipes that you may want to try, with or without added
alcohol. They are particularly refreshing on a hot day – and you can make the
syrup ahead and store in your refrigerator for weeks to months.
And
while many cooks use tarragon to season meats and vegetables, Wild tarragon
also adds a pleasant flavor to breads and other baked goods. It is often paired
with potatoes or citrus fruit – excellent combinations to bring out the best of
the complex flavors. We hope that the recipes below will inspire you to use
Wild tarragon more creatively in your own kitchen.
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| Tarragon-Citrus syrup can be used in many ways. |
Ingredients
2 cups white sugar
2 cups water
1 cup lemon (or blood orange) or ½ cup lime (or tangerine) juice; freshly squeezed is best)
1 drop green, yellow or orange food coloring (if desired)
Directions
Blanch
tarragon sprigs by immersing for 2-3 seconds in simmering water, then rapidly
rinsing in ice-cold water. Finely chop
the tarragon (leaves and stems).
Mix
sugar and water in a sauce pan. Bring to
a boil, then simmer for 5 minutes.
Remove from heat. Pour syrup
into a heat-proof glass or pyrex bowl.
Add
citrus juice and chopped tarragon to the syrup.
Cover the bowl and let steep for 6-8 hours. Strain the syrup through a fine sieve or
several layers of cheese cloth to remove tarragon. Add food coloring (optional) and store in a
sealed glass jar in the refrigerator.
It can be stored for up to 6 weeks.
To
make a traditional beverage, combine ¼ cup syrup, 1 quart (unflavored)
sparkling water and ice. Mix and
serve. You can also add several
Tablespoons of this flavoring to a gin & tonic or vodka & tonic (to
taste). Or use this interesting syrup
over fruit, cake or ice cream (yum!) or add to plain yoghurt. For more ideas on using flavored syrups see:
http://mother-natures-backyard.blogspot.com/2015/03/california-gourmet-berry-dream-bar.html
Ingredients
8 oz. fresh (or frozen) strawberries, hulled and sliced
¼ to ½ cup white sugar
4 sprigs fresh tarragon
¾ cup white wine vinegar
Directions
Place strawberries and sugar in a glass or other non-reactive mixing bowls. Stir. Cover and let sit at room temperature for several hours, stirring occasionally.
Wash
tarragon in cool water; pat dry. Bruise
tarragon by hitting with the dull side of a heavy knife or cleaver. Place tarragon and vinegar in a glass jar,
being sure that vinegar entirely covers the tarragon (push down if
needed). Cover with a plastic lid (or
layer of plastic wrap and then a metal lid).
Seal lid and let stand at room temperature to steep.
Strain
the strawberries from the strawberry juice using a fine sieve. Use the strawberries for another recipe. Pour the strawberry juice into the jar with
the vinegar and tarragon. Make sure that
tarragon is completely covered.
Tightly
seal the jar and place in the refrigerator to steep. Check for taste after 1-2 days and daily
thereafter for up to a week. When
tarragon flavor is to taste, strain out the tarragon using a fine sieve or
several layers of cheese cloth. Return
the syrup to a clean jar, cap and refrigerate (can be stored several weeks in
refrigerator).
To
make a delicious beverage, combine 1 oz. syrup, 5 oz. sparkling water, 1 ½ oz.
vodka or tequila (optional) and ice.
Stir and enjoy. This pretty
syrup would also be delish over fruits.
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| Tarragon adds a complementary flavor to tattie scones |
Tattie scones
are traditional fare for hearty Scottish breakfasts. They are also eaten in Ireland and the rest
of the British Isles – and not just for breakfast. They make a unique bread for a light lunch
with cheese and fresh fruits. They are
also nice to accompany a dinner of fish or fowl. And they are a great way to use up extra
mashed potatoes!
Many recipes
include both mashed and grated potatoes.
Some use milk or eggs to moisten and bind the mixture. Our recipe is a very simple one, embellished
with the flavor of tarragon. You might
also consider adding other fresh herbs like chives or basil. These scones can be cooked on a stovetop
griddle or baked in the oven.
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| Making Tarragon Tattie Scones |
Tarragon Tattie Scones
Ingredients
½ cup flour
2 sprigs (about 10 inches total) fresh Wild tarragon (2 Tbsp. minced tarragon)
Salt to taste
Directions
Pre-heat
oven to 400° F (if baking in oven). Wash
tarragon in cool water; pat dry. Remove leaves from large stems (discard – they
are too big). Mince tarragon leaves and small stems into small pieces with a
knife or scissors (see above).
Place
all ingredients in a mixing bowl. Mix
until completely blended. If dough is
too sticky to roll, add a Tablespoon more flour, as needed. Turn the dough out onto a flour board or
cloth. Either divide dough into 3 balls,
then roll each ball out to a ¼ inch thick circle. Cut each circle into 6 wedges. Or, roll out the entire dough to ¼ inch
thickness, cut into 5- or 6-inch rounds with a biscuit cutter or jar lid. Score
each round with a cross, using a knife and cutting almost through the dough.
This latter method is more traditional – and takes just a little more effort.
Bake
the scones on a greased cookie sheet for about 15 minutes, or until risen and
golden brown. If cooking on a griddle, pre-heat
the griddle, then sprinkle lightly with flour.
Cook scones about 5 minutes, then flip, to cook both sides to a golden
brown.
Eat
the scones warm, right from the oven (best).
They can also be re-heated.
Scones can also be frozen, either after baking or unbaked, separated by
waxed paper to keep them from sticking.
The
last recipe has a secret ingredient that will keep your guests guessing for a
long while. The ‘secret’ is, of course,
Wild tarragon. We’ve tried this recipe
both with and without the tarragon; it really is much better with.
Citrus Surprise Coffee Cake
Batter
2 cups all-purpose flour
2 tsp baking powder
1/3 cup granulated sugar
1 tsp cinnamon (can substitute cardamom if desired)
1 tsp Wild Tarragon (Artemisia dracunculus), dried and finely ground
5 Tbsp butter (best) or margarine
1 large egg
Zest from 1 orange or 2 tangerines (about 1 Tbsp)
½ cup milk
¼ cup orange or tangerine juice
Topping
1 cup brown sugar
4 Tbsp butter
4 Tbsp flour
1 tsp cinnamon (can substitute cardamom if desired)
1 cup chopped nuts (if desired)
Preheat
oven to 375° F. Mix together topping
ingredients in a bowl. Mixture should be
crumbly.
To
make the batter, first sift together the flour, baking powder, sugar and
spices. Cream butter in a mixer
bowl. Add egg and zest and mix
well. Add dry ingredients, alternating
with the milk & juice.
Spoon
½ of the batter into a greased 8 x 8 inch baking dish or cake pan. Flour your
hands, then pat the dough to spread evening in the pan. Sprinkle on ½ of topping mixture. Spoon in rest of batter, smooth it, then top
with the remaining topping mixture.
Bake 30-35 minutes, or until a toothpick inserted in the middle comes
out clean.
Remove
from oven. Let cool at least 5-10
minutes. Slice and devour! Good warm or cool.
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We encourage you to
send us your questions, comments and recipes (either comment below or e-mail to
us at : mothernaturesbackyard10@gmail.com
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