…and Elderflower-infused honey is a highlight, made this year in my outdoor kitchen…
Leaving the honey and blossoms to stand in the sun for a couple of hours speeds up the infusing process.
Elderflower-infused honey recipe: https://anediblelandscape.wordpress.com/2015/05/28/elderflower-infused-honey-2/
April warm, Mai kühl, Juni nass, füllt dem Bauer Scheuer und Fass
April warm, May cool, June wet, fills the farmer’s barn and barrel.
All quiet in the orchard at this time of the year (but Hermann the German is sharpening up his specialist tree pruning saw for the winter pruning due to start any weekend now…) so we (mainly me and sometimes Mini-Kraut) have been busy in the kitchen creating some more exhibits for our gingerbread gallery.
This year’s main creation has to remain a secret for the time being until this year’s Christmas Guests of Honour have been able to peruse and applaud it live, but we have been busy baking building components for lucky recipients in the neighbourhood, complete with building instructions, in German:
Here are a few flashbacks to past creations where we have gained all this skill and experience 🙂
A fragrantly warm winter spice – I love it and the cardamom season is getting into full swing in my house where two of our top seasonal favourites flavoured with freshly ground cardamom are:
and
Favouring dry, sandy soils in the sun (and therefore often to be found flourishing on wasteland), the Königskerze is not only regal, it has a tradition of healing dating back to Hippocrates. The plant has distinct emollient, demulcent and astringent properties and, while Hippocrates reccommended it for the external treatment of wounds, the Königskerze went on to develop a tradition of treating coughs, colds and respiratory complaints.
The flowers have robust, fleshy petals making them difficult to dry and so one of the best and easiest ways of extracting their healing properties is to use them to make an infused honey in readiness for the onset of autumn and winter:
1) You need to pick the flowers on a dry day, either in the morning or in the evening, not in the heat of the day, and only pick the blossoms fully open. You need to use the blossoms immediately (they will wilt and start to turn brown within hours otherwise) so make sure you have a sterilised jar (I fill the jar with boiling water direct from the kettle and leave it to stand for at least 5 minutes before using) and the honey with you.
2) Place your blossoms directly into your sterilised jar, enough to fill the jar, pour in the honey, seal and rotate the jar a good couple of times to make sure all of the blossoms are covered in a coating of honey.
3) Leave to infuse at room temperature for about 2 weeks. At the end of the infusing, strain the honey into a clean, sterilised jar for storage and/or immediate use either directly as a teaspoonful of honey medicine for ailing children, or to sweeten herbal teas.
One of the most summery flavour combinations there is!
And one of the simplest ways to enjoy this combination throughout the summer months is to make yourself some Elderflower-Infused Honey –
now, while the elderflowers are in blossom –
and drizzle it over your strawberries at will.
Do it, you will be glad you did!
P.S. Works well with all summer berries 🙂
As an Elizabeth David devotee and a quince fanatic, this was one I simply had to try this year, a recipe apparently first brought to light in 2011 by the UK’s Independent on Sunday newspaper with the then claim that it had never been published before:
http://www.independent.co.uk/arts-entertainment/secrets-in-preserve-1234115.html
Elizabeth David’s QUINCE AND HONEY SORBET
This is quite a trouble to make, but worth it to addicts of the strange flavour and wonderful perfume of quinces.
First bake six fine, ripe unpeeled quinces in a covered pot in a low oven until they are soft. Add no water. This preliminary cooking will take about one hour to one hour and a half.
Peel, slice and core the fruit, putting the parings and cores into a saucepan but discarding any bruised or damaged parts of the fruit.
Cover the cores and peel with cold water – about 1.2 litres (2 pints). Boil hard for a few minutes, until the water is well-flavoured and coloured with the quince parings. Strain through a fine sieve into a large bowl or jug. Return this quince water – there will be 750ml (114 pints) – to the saucepan. Add the sliced fruit – there should be approximately 1lb/450g – and let it boil for about 10 minutes until quite soft. Now add eight tablespoons of honey and boil until the juice has turned to a light syrup which just drops from the spoon.
Puree the whole mixture in the blender and chill in refrigerator. Immediately before freezing give the puree another quick whirl in the blender adding a good 300ml (12 pint) of whipping or double cream.
The quantities given will yield about 1.2 litres (2 pints) of mixture, too much for freezing all at once in a small-scale sorbetiere, but since it is hardly worth cooking fewer than six quinces at a time, the best course is to divide the prepared puree into two parts, adding cream only to the amount to be frozen. The rest of the puree will keep for a few days in the refrigerator. Again, add the cream only immediately before freezing.
Note: Instead of double cream try using buttermilk, or half and half fresh home-made yogurt and cream. The flavour of quince is powerful enough to stand up to the acidity of buttermilk and yoghurt.
My verdict: I did not find it “quite a trouble to make” at all, but then I will go a long way with a harvest of quinces! A wonderfully creamy autumn sorbet that found favour with Hermann the German and Mini-Kraut too.
Known as meadwort in the 14th century,
meadowsweet (Filipendula ulmaria)
has been used since Chaucer’s day for flavouring wine and beer…
and it makes a fine gingerade in this day and age too.
In my recipe for Meadowsweet Syrup,
just replace the lemons with as much fresh ginger as your taste dicates to make a really refreshing gingerade awash with meadowsweet’s honey, hay and almond aromas
(approx. 2 cm of root ginger, finely chopped, will give you a gentle gingerade, add more fresh ginger if you want more of a gingery kick).
An Edible Landscape 