With an abundant crop this summer and more to harvest, I decided to make my first elderberry pie. Nothing too fancy, just straightforward ingredients and a real buttery crust make for a delicious dessert.
When it comes to serving up acorns, hummus may not be what immediately comes to mind. But let me sell you on this here..
Years ago I was hanging out with Arthur Haines at the Delta Institute. We were gathered with friends enjoying snacks and a few tasty beverages when he busted out a spread to go alongside some crackers. This delicious dip turned out to be hummus, but with a wild twist. It was pretty straightforward, with plenty of garlic, lemon, and a touch of tahini to give it that true hummus flavor. I thought the use of acorns was a nice addition to or replacement to chickpeas which are traditionally used.
Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish. Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas. In recent years, I have begun to lightly toast the flour in a dry cast iron pan to bring out a toasty flavor from the acorns. I have made variations in the past using 100 % acorn, but find it to be a bit too dense for my liking. If you go the route of 100% acorn, use dried flour and not the wet meal. The recipe below is a twist on the classic recipe, so use what you have in your pantry to make this dish uniquley yours.
- 1 cup cold leached and dried (preferably toasted) acorn flour
- 2 cups cooked chickpeas
- 1 tablespoons fermented garlic puree or 2 large cloves
- a few splashes of apple cider vinegar or lemon juice
- 2 teaspoons dried oregano
- 1/2 cup olive oil
- sea salt to taste
- Ideally, soak the chickpeas overnight in water with a splash of apple cider vinegar.
- After 8-12 hours, transfer over the chickpeas and liquid, cooking the chickpeas until they are tender. Drain and rinse, then allow to cool to room temperature.
Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.