California Gourmet: Gluten-free Oatmeal-Rice Elderberry Muffins

Gluten-free Oatmeal-Rice Elderberry Muffins

We’re great fans of muffins – for eating at home or bringing to social gatherings.  And we’re always looking for new ways to bring California’s unique native flavors to local cuisine.  Dried fruits are a great way to feature California flavors.  This recipe uses dried elderberries – an easy way of preserving elderberries (and other native fruits) and a handy staple to have on hand.   For more on preserving native fruits see: http://mother-natures-backyard.blogspot.com/2016/08/california-gourmet-preserving-summer.html  

Dried elderberries make a delicious and healthful tea.   But you can also reconstitute them for use in many recipes, from desserts to baked goods.  And while this recipe was developed using elderberries, the muffins are equally scrumptious if dried currants, gooseberries or raisins are used.   In fact, any of the dried fruits/berries available in markets would work as well.  Just substitute ¾ cup of dried berries in place of the elderberries.   Note: you don’t need to reconstitute purchased dried fruits or home-dried currants/gooseberries.

We’re also trying to develop a repertoire of gluten-free recipes for garden food events.  This recipe uses a combination of oatmeal (rolled oats) and rice flour. The resulting muffins are light in texture and have the chewy goodness of oatmeal (use the old-fashioned oatmeal for more texture).  The muffins smell wonderful baking; like oatmeal-raisin cookies.   We think they will please most foodies, including the gluten-free gourmets among us. 

Gluten-free Oatmeal-Rice Elderberry Muffins

 

Ingredients

 

    1½ cups quick or old-fashioned rolled oats (old-fashioned for texture)

   

    1 cup rice flour

¾ cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon or cardamom

½ teaspoon salt

1 egg, lightly beaten

1 cup milk (can substitute soy or other nut milk)

¼ cup oil (we use light olive oil)

1 teaspoon vanilla

1/3 cup dried elderberries (reconstituted) or ¾ cup raisins or dried *currants

 

Instructions

1.   Place dried elderberries in a heat-proof glass bowl; barely cover with boiling water. Let berries sit for 30 minutes (they will take up water and become softer).

2.   Preheat oven to 350°F. (175° C.). Spray a 12-cup standard muffin tin with cooking spray (or line with paper liners).

3.   In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt.

4.   In a separate bowl, whisk together egg, milk, oil, and vanilla. Add to oats mixture, stirring until just combined. Gently fold in elderberries (with juice) or raisins/currants.

5.   Spoon batter into prepared muffin tin. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack.  Let muffins sit in tin for 5 minutes; then remove from tin and let cool completely.

 

Yields: 12 muffins

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*You can use dried native currants or gooseberries, or purchased dried berry fruits from the market. You can mix several fruits; or split the batter and make two kinds of muffins.  You don’t need to reconstitute purchased dried fruits or home-dried currants/gooseberries.

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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

 

California Gourmet: Mesquite-Date Muffins (Sonoran Desert Delights)

Mesqute-Date Muffin (Sonoran Desert Delight)

Climate change has got us thinking in new ways.  As we continue our sixth (or is it seventh?) year of drought, Southern California gardeners are starting to consider Sonoran Desert plants for their gardens.  We’ve highlighted several types of Sonoran Desert natives in recent talks: Plants of the Sonoran Desert  - https://www.slideshare.net/cvadheim/sonoran-desert-2018 and Gardening with and for Shade - https://www.slideshare.net/cvadheim/shade-2018 .

 

Many Sonoran Desert trees/large shrubs have edible seeds or pods.  Among the best are the Mesquites (genus Prosopis).  Dried mesquite pods can be ground into a delicious, nutritious flour that can be used in many ways. Its flavor, which is difficult to describe, just begs experimentation!    The flour is sometimes available through natural foods stores or can be ordered from on-line sources.

 

We thought you might enjoy this recipe that combines three flavors from the Sonoran Desert: Mesquite, dates and chia seeds.  We modified a date muffin recipe to include the mesquite flour and chia.  We think we’ve got a winner - they disappeared really fast during the Theodore Payne Garden Tour!

 

 

Mesquite-Date Muffins (Sonoran Desert Treats)

Ingredients

1/2 cup chopped dates

1/2 cup boiling water
1/4 cup shortening (can substitute margarine or butter for all or part)
1/2 cup sugar
1 egg
1/2 cup all-purpose flour
1/2 cup mesquite flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional but sets the taste)
2 Tablespoons chia seeds

 Directions

1. Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. 

2. Add dates; beat on low speed until blended. Combine the flours, baking powder, baking soda, salt and chia seeds; stir into date mixture until just blended.

3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months. Yield: 8 muffins.  

 

 

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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

California Gourmet: Sweet and Savory Treats from the Theodore Payne Garden Tour

Theodore Payne Tour - 2018

The Theodore Payne Native Plant Garden Tour celebrates the use of California native plants in gardens.  We’ve been honored to participate in this tour several times – including this year. 

One of the ways we like to share native plants is through food.  We offered several new ‘California Gourmet’ treats at this year’s garden tour.  Visitors seemed to enjoy these native plant inspired/flavored foods.   We’d like to share several of the recipes with you.

 

Minty Melting Moments Cookies

Ingredients

1 ½ cups + 1 Tbsp.  all-purpose flour

½ cup cornstarch
¼ tsp. salt
½ cup powdered sugar
1 cup butter (unsalted is best), softened to room temperature (substitute margarine for part of the butter, if desired)
½ tsp. vanilla extract
3 Tbsp. native mint kitchen extract*
1-2 drops green food coloring (if desired)

Instructions

Sift together flour, cornstarch and salt.  In another bowl (or in bowl of mixer) cream butter and sugar until smooth.  Add in extracts and food coloring (if desired) and mix well.   Gradually add the flour mixture and mix until well blended.

 

Chill dough for 30 minutes.  Preheat oven to 350° F (175° C).  Line baking sheets with parchment paper (or lightly grease).  Roll dough into 1-inch balls with your hands.  Place about 1 inch apart on cookie sheets.  Press down on the top of each cookie with the tines of a fork to give it a nice pattern (cookies should be about ¼ to 1/3 inch thick).  Bake 12-15 minutes, or until just beginning to show some golden color.  Remove from oven, let cool on cookie sheet for 2-3 minutes, then remove from cookie sheet and let cool all the way on a cooling rack.

When cookies are completely cool, frost with a thin icing made by combining powdered sugar and 1-2 Tbsp. native mint extract. Frosting should be thin; brush on with a pastry brush.  Let icing dry completely, then store in airtight tins or cookie jar.   They probably will be gobbled up pretty quickly!

 
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* Native mint extracts are made by extracting the flavor from a native mint using vodka.  They can be made from any of the California native mints: Mentha, Monardella, Pycnanthemum or Clinopodium and Hummingbird sage (Salvia spathacea) are what we use most.    For more on making native plant extracts see: http://mother-natures-backyard.blogspot.com/2016/04/california-gourmet-making-flavored.html
  

Chickpea Flatbread with Herbed Drizzling Oil [Gluten-Free]

 
Ingredients

1 cup chickpea flour1 cup water
2-4 tablespoons chives, minced (can also use edible native onion like Allium haematochiton)
1 tsp. dried, ground California Sagebrush (Artemisia californica) or Salvia (your choice)
1/2 teaspoon salt

  
Preparation

Preheat oven to 400°F.

In a large bowl, mix the water and chickpea flour until well combined. It will be a wetter batter but don’t worry, it’ll firm up in the oven. Stir in the chives, parsley/native herbs and salt.

Let mixture sit at room temperature 1-2 hours.   Skim off foam.

Line a baking sheet (with sides) or jellyroll pan with parchment paper.   Pour the batter onto the parchment paper and spread out evenly.

Bake for 15-20 minutes until the sides begin to brown.

Let cool and cut into squares.   Drizzle with California Gourmet Drizzling Oil just before eating.

Enjoy!

California Gourmet Drizzling Oil

 
Place chopped fresh* California native herbs (Salvia; Artemisia; Mints; your choice) in a glass jar.  Cover herbs with olive oil.  Cover tightly and let site for 2-3 days to develop flavor.  Strain out the larger plant parts.  Drizzle over Chickpea Flatbread or use as a dipping sauce or salad dressing.   Refrigerate to store (up to 2 months).

 

 

For more cookie recipes see: http://mother-natures-backyard.blogspot.com/2015/03/california-gourmet-berry-dream-bar.html and http://mother-natures-backyard.blogspot.com/2016/04/california-gourmet-three-cookies.html

For more ideas on using California native herbs see: http://mother-natures-backyard.blogspot.com/2018/02/california-gourmet-wild-tarragon.html and http://mother-natures-backyard.blogspot.com/2017/01/california-gourmet-finishing-salts.html

 

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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)


 

California Gourmet: Wild Tarragon Recipes 2

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.

 



Tarragon-Citrus syrup can be used in many ways.

  

Tarragon-Citrus Syrup

Ingredients

 

2 sprigs (about 6-8 inches in total) fresh tarragon
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  

 Strawberry-Tarragon Syrup

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.

 

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.

 

Making Tarragon Tattie Scones

 

 

Tarragon Tattie Scones

Ingredients

 

1 cup mashed potatoes (warm or room temperature) 2 Tbsp melted butter
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

 

California Gourmet: Wild Tarragon Recipes 1

California Wild Tarragon: many uses in cooking

We featured California wild tarragon (Artemisia dracunculus) as our Plant of the Month (Jan/2018) (http://mother-natures-backyard.blogspot.com/2018/01/plant-of-month-january-california-wild.html).  We hope some of you foodies are considering Wild tarragon for your gardens. 

To get you inspired, we’d like to share a few recipes featuring California wild tarragon.  We’ll begin with some simple, classic suggestions and recipes this month. These are the easiest ways to include the flavor of tarragon in your cuisine. We’ll feature some slightly more unusual tarragon recipes next month.

Tarragon (French or Wild) has a unique flavor that most people either love or can leave.  Unlike the savory flavors of thyme, sage and rosemary, tarragon has a sweet and mild nature. It tastes fresh – with a hint of licorice.  The flavors of Wild tarragon combine well with a number of other flavors including celery, basil, fennel and others.  Among the classical pairings are with the acidy tang of vinegar or citrus.

Fresh or dried tarragon can be added to cooked vegetables, soups or stews.  Fresh tarragon is best added near the end of cooking, to keep it flavorful. The essence of tarragon combines well with the buttery flavor and texture of fats.  If you want to savor the flavor of tarragon, pair it with salt to create a rub or finishing salt for beef, pork, poultry, fish or shellfish.   Tarragon adds a light, fresh element to lift the flavors of fatty foods.  Another simple way to feature the flavor of tarragon is with a simple tarragon butter.

Tarragon vinegar is easy to make and very versatile. It can be used in many ways – from marinades to sauces and beyond.  It’s a staple of French and Italian cuisine - you may have a favorite family recipe that uses tarragon vinegar.   Below are two simple recipes for you to try.

 

Tarragon Butter

½ cup unsalted butter

1 ½ tsp. lemon juice

1 Tbsp. dried or 2 Tbsp. to ¼ cup fresh tarragon leaves (cut finely if using fresh)

1 to 2 Tbsp. finely chopped fresh green onions or chives (optional)

Salt and pepper to taste

 

Soften butter to room temperature.  Cream the butter in an electric mixer, food processor or by hand.  Add the lemon juice, tarragon and onions and blend well.  Season to taste with salt and pepper.  Chill at least 1 hour in refrigerator before serving.   If desired, you can shape the butter into a log when partly chilled.  The butter than then be cut into ‘pats’ when fully chilled.

 

Tarragon butter tastes yummy on grilled meats, chicken, fish and seafood.  It adds a sophisticated touch to potatoes, baked squash and other vegetables, from green beans to cooked root vegetables.  It’s also heavenly on toasted bread or rolls.

 

You can play around with the flavors, adding other fresh herbs and spices you like including parsley, garlic, mustard, cayenne or dill.   You can also substitute lemon, orange or tangerine zest for the lemon juice.

 
 

Tarragon vinegar is used in French, Italian and other cuisines

Making Tarragon vinegar is very easy.  But you might want to review our posting on Flavored Vinegars before you make your first batch: http://mother-natures-backyard.blogspot.com/2014/01/california-gourmet-making-flavored.html.  The best method for making Tarragon Vinegar is the hot-infused vinegar method, below.
 

Tarragon Vinegar

1 cup fresh tarragon sprigs

2 cups white wine or apple cider vinegar

Fresh sprigs of tarragon (optional)
 

Wash and sterilize a glass jar with a lid (to sterilize, wash the jar, then cover with boiling water in a pot until ready to fill).  The jar should be at least 16 oz. or greater capacity to accommodate herbs and vinegar.   Heat the vinegar to just below boiling (in a non-reactive pot on the stove or in the microwave). Wash the tarragon sprigs in cool water; pat dry. Bruise the tarragon with the back of a heavy knife or mallet.  Place tarragon in the sterilized jar.  

 

Using a funnel, pour hot vinegar over the tarragon, making sure that tarragon is completely covered. Let cool to lukewarm; place a layer of cling wrap over the top of the jar before sealing with a plastic or metal lid.  Place in a cool place, out of direct sunlight, for one week.  Swirl the mixture every other day or so, to allow the flavors to develop.

   

Wash and sterilize another glass jar(s) with capacity to hold 2 cups of vinegar.  Remove the lid from infusion jar.  Strain out the tarragon sprigs using a sieve or colander lined with several layers of cheese cloth.   If there are still small pieces in the vinegar, you can strain the vinegar through a paper coffee filter to remove them.

Pour finished vinegar into sterilized jars.  If desired, place an addition sprig of tarragon in the jar before sealing (note: this is just for aesthetics – particularly if you’re giving the vinegar as a gift).  Seal jar(s) as above.  Store for several months in the refrigerator.

 Use Tarragon Vinegar in your favorite vinaigrette, mayonnaise or sauce recipe.  It also makes a nice marinade for meats, fish or vegetables – or drizzled on sandwich fillings.  You can also use it as marinade or sauce for fresh sliced strawberries, fruit pies or other desserts using fresh fruits.   
 

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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