Mushrooms and acorns bring rich, umami flavor and satisfying texture to this acorn mushroom soup. It’s filling, delicious, and thanks to its low fat content…very healthy. You can use any mushroom (wild or cultivated), but I suggest using something other than the white button mushrooms you find in most grocery stores. Those don’t have quite enough flavor to stand up…
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While there are several ways to leach acorns, cold leaching is the best way to create a versatile end product that can be used as a fine flour or coarse polenta. Acorn flour doesn’t have gluten in it, so it won’t rise on its own. That’s why you often see recipes call for half acorn flour and half regular flour….
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Acorn lace cookies may look fancy, but they come together quickly and easily (once you’ve made the acorn flour, that is!).This simple recipe calls for only a small amount of acorn flour, making it the perfect choice for your first acorn-baking adventure. The rich flavor of the acorn flour works wonderfully here, and because this is a crispy, thin cookie,…
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Steamed Boston brown bread is traditionally made with a combination of cornmeal, rye, and whole wheat or graham flours. It’s a classic accompaniment to franks and beans, but it’s also great toasted and slathered with butter. This foraged version uses acorn flour and it’s even better than the traditional recipe: moist, rich, and dense. Traditionally, the bread is steamed in…
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I’m more than a little obsessed with crabapples. (Is obsessed one of those words that shouldn’t be modified, like excellent and unique?) The point is that I have crabapple mania, and everywhere I look, Santa Fe is flashing its jewel-toned fruit at me. Large, small, red, orange, green, yellow…there’s free fruit everywhere I look. And no one is picking it….
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