a couple of starter recipes for autumn

[AndyJDickson]

Hi,

Now that the autumn fruits are in full swing I propose a thread to hear what you are all doing with what you find. Any nice recipes/specialities would be much appreciated. Heres two from me:

Accorn coffee (collected from a similar named site):

Collect green accorns, decap them and quater .Roast in the oven until light brown then grind them nice and fine. Pop them in the oven again for a second roast (according to taste) and use as you would coffee granuals

Blackberry wine:

various recipes exist but i keep it simple:

• 2 gallons fresh blackberrys
• 10 pounds sugar
• 4 1/2 gallons luke warm water

 

[Dannytsg]

Blackberry wine:

various recipes exist but i keep it simple:

• 2 gallons fresh blackberrys
• 10 pounds sugar
• 4 1/2 gallons luke warm water

How much does 2 gallons of blackberries equate to in weight?

 

[Toddy]

...................I take it the recipe's American, their liquid gallons are different to ours too.

Bramble wine varies, but 3kg of fruit to 1kg of sugar in 3ltrs of water is a good starting point for a full bodied one.

Jack Keller has a good site for the assorted kinds. I'll find a link.

Somewhere on the site my photos are still around for making acorn coffee..........the search engine I'll look for those too.

Neat idea for a thread

cheers,
M

p.s. Link to Jack's site

http://winemaking.jackkeller.net/blackbr2.asp

6 lb blackberries
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

 

[Toddy]

Googled it instead

http://www.bushcraftuk.com/forum/showthread.php?t=15972

Acorn coffee prep :-

I just peel them and roast them for coffee. If making flour then yes they need to be leached first.

http://i48.photobucket.com/albums/f203/seamstimeless/IMG_8116.jpg

http://i48.photobucket.com/albums/f203/seamstimeless/IMG_8119.jpg

http://i48.photobucket.com/albums/f203/seamstimeless/IMG_8124.jpg

http://i48.photobucket.com/albums/f203/seamstimeless/IMG_8126.jpg

I usually just store them at this first roast stage, it sorts of preserves the acorns, then do a really good roast before I use them, grind or pound them small, and use as ordinary coffee.

 

[Dannytsg]

Cheers Toddy

 

[grilled bear]

What does the acorn coffee taste like, anything similar?

 

[santaman2000]

A few popular ones over here are:

1. Hot apple cider (actually a non fermented apple juice) Served hot, by the mug, and usually with a dash of cinnamon
2. Hot chocolate. Per serving = 1 cup of hot milk, 1 tablespoon of cocoa powder (preferably dark cocoa) 2 teaspoons of sugar or honey; optionally add either a dash of cinnamon or a dash of cayenne.
3. Candied apples. Take each raw unpeeled apple , preferably crisp apples, insert a stick such as a popsicle stick into each, dip into melted caramel and roll in crushed roasted nuts. Allow caramel to cool before serving.

 

[squishy]

acorn coffee? sounds interesting

Blackberry and apple crumble is my favourite autumn dish, with a dash of cinnamon in with the fruit, and nutmeg and a few toasted nuts/oats in the topping

 

[rik_uk3]

Blackberry crumble and Blackberry jam

Acorn coffee Best leave the acorns for the squirrels IMHO.