Beat until pale and fully cool about 7 minutes With mixer running on low speed gradually pour syrup down the side of bow. Meanwhile put yolks in the bowl of an electric mixer fitted with the whisk attachment. Bring sugar mixture to a boil over medium high heat until syrup registers 238 degrees on a candy thermometer Put the acorn puree in the refrigerator for about an hour to chillĭissolve sugar in a small saucepan with 1/3 cup water. Pass the mixture through a sieve and compost the acorn solids ![]() Process mixture in a food processer until very smooth and if needed, add more milk Cook for about 15 minutes until acorns are soft. Serve hot.Ģ cups ground and leached acorns (you can use any species of oak or tanoak – I used valley oak ( Quercus lobata)īring acorns, milk and salt to a simmer in a medium sauce pan over medium heat. I hold mine in a warm oven covered with a towel until all the pancakes have been made. Flip and cook until cakes are barely firm to the touch. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles for about three minutes. The batter should be thin enough to pour, but not runny, as one might imagine.ĭrop an experimental dollop of batter onto griddle. The nature of all acorn meal is not equal. One with a spout is most welcome.Ĭombine oil, honey, eggs, and milk until smooth in consistency.Ĭombine the wet with the dry ingredients into the large bowl.Īdjust by adding more milk if the batter appears too thick, more flour if too thin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.ġ/4 cup of oil (vegetable or some other neutral-flavored type.)Ĭombine dry ingredients in whatever large bowl you like. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Add a little buttermilk if it's too tight, one tablespoon at a time.įill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Pour the wet ingredients into the dry ones and add the acorn grits and berries. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl. Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Grease a muffin tin with butter or something similar. Serve with some cheese, fresh herbs – green onions are excellent with this – and some high-quality olive oil.ġ/3 cup melted butter or nut oil (walnut, hazelnut, pecan)ġ/2 cup acorn grits or minced chestnuts, pecans or walnutsġ/4 cup fresh or frozen berries (lingonberries, blueberries, etc.)Ģ tablespoons caster or maple sugar (optional) Keep them warm in towels while you make the rest. Lightly oil the griddle and cook the piadine one or two at a time for 2-3 minutes, or until it begins to get nice and brown. You want them thin, though, about 1/8 inch. Roll them out one at a time with a roller and then your hands – they need not be perfect, as this is a rustic bread. Get a griddle or a well-oiled cast iron pan hot over medium heat.Ĭut the dough into equal parts I’d suggest between 6-8. Take the dough out of the fridge if you’ve put it in there and let it warm to room temperature. This dough can hold in the fridge for a day. Lightly coat with more olive oil, wrap in plastic and set aside for at least an hour. ![]() When the dough gets shaggy, start bringing it together with your hands, then knead it on a floured surface for 5-8 minutes. Sift the flours and salt together in a large bowl and make a well in the center.Īdd the olive oil and water in the center of the well and swirl to combine with a finger or two. You can also make this bread in camp, using smaller loaves and a reflector oven or forming ½ inch thick by 1 inch wide by 8 inch long sticks and twisting the dough around a green stick and gently baking over medium coals-never a fire.Ģ ¼ cups unbleached all-purpose or bread flourĪ scant cup of water (7/8 cup to be exact) Preheat the oven to 350° F and bake for about 35 minutes or until the tops are golden brown. Cover and let rise again until almost double. This also makes great rolls, so you can use a cake pan, making golf ball sized rolls. Shape into loaves and place in greased bread pans or on a greased cookie sheet. Punch down, knead several times, and let rise again. Place in a greased bowl and grease the top of dough, then cover it with a moist, warm kitchen towel and set it in a warm place until it doubles in size. ![]() Knead, adding flour if necessary to keep from being sticky. Mix well and add enough flour until you have a spongy dough that is not sticky. In a large mixing bowl, beat the hot oatmeal mixture with the rest of the ingredients, except for the yeast and butter, adding the flour a cup at a time until you get a medium batter. Pour boiling water over oats, cornmeal, and acorn meal.
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