I’m testing a “White Chocolate Pumpkin Cream Pie” for the first time to bring on Thursday. I made a Balsamic Cranberry Fig Compote today and start on the pie tomorrow. Some herb dressing and gravy will be confected Thursday morning. Fortunately, I don’t have to do it all for the big day as family will gather at a beloved nephews’ and his wife’s home with everyone bringing something. SO much better that way!
I never tried anything with “elderberry”. Can you describe the flavor? I know it’s a British thing.
Recipe, please? I'll play adventurous culinary explorer!
Elderberry jams/jellies have a sweet-tart taste. Both the cooked berries and the juice can be delicious when spiced with cinnamon, allspice and cloves. Good to add a handful to any cooked apple or blueberry recipes.
Elderberries are also legendary immune-boosters, cold and flue remedies, allergy-fighters, antioxidant and all that. I make an infusion using vodka. It's good stuff, but hard to say what's the "elderberry effect" and what's the "vodka effect." Come to think of it, that's probably true of most medicinal infusions. When you add lemon and sugar, elderberry juice tastes a lot like strong grape juice. Elderberry recipes will also turn a gorgeous magenta or hot pink color if you add enough lemon, which is pretty cool too. Elderberry lemonade is the most gorgeous shade of vivid pink-red. Southern Appalachian classic. I love it!
The flowers are gorgeous and not sour at all, and can be dipped in batter and fried as fritters.
So now you know!
Yes, we do the potluck thing with the cousins, too. My husband's doing the ham. Thanks be to God!