Respect your elder berries
Retirement? What’s that? I have never been so busy in my life. On any given day I am cooking/baking up a storm, baby-sitting my grand-daughter, tending the garden and traveling here or there. I am not complaining, but here is the thing. While my mind still thinks I am 30, the body knows I am double that number. I get a bit tired a bit quicker, but that is not going to stop me. While I always taught my children to respect their elders I just can’t believe I am that person now. I will do whatever it takes to stay healthy, vibrant and energetic because I have a sweet grand-daughter who is no longer walking, but running. “Wait for Kiki Annabelle”!
Enter elderberries. Recently, I was gifted some elderberry products from Ann & Rodger Lenhardt of Norm’s Farms. The information on the web site is fascinating. I didn’t know much about elderberries, but in my research learned that Hippocrates (ancient Greek father of medicine) referred to “elders” as his “medicine chest”. High in vitamin C, iron, antioxidants and potassium elderberries outshine all those other “super fruits” that seem to have gotten lots of press lately. Not only are the berries nutritious, but they are delicious and come in a variety of supplements, syrups and jams to boost your immune system and good health.
I very much enjoyed developing a few recipes with Norm’s Farms products. First up is a very simple appetizer (great for those outdoor deck parties y’all are throwing right now) using the most sweet and savory Elderberry Ginger Pecan Jam. I love the crunch contrast of the pecans mixed in with the fruit. Next Thanksgiving skip the cranberry sauce and serve this jam with your roast turkey. You heard it here first.Print
Crispy Cheese Cups
2 ounces cream cheese, softened
½ cup shredded sharp cheddar cheese
1-package (15 count) mini fillo shells
1/8 teaspoon freshly ground black pepper
Norm’s Farms Elderberry Ginger Pecan Jam
Blueberry Elderberry Vinaigrette & Marinade
¼ cup Norm’s Farms Blueberry Elderberry Preserves
¼ cup canola oil
¼ cup fresh lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce (regular or low-sodium)
2 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
- Heat oven 350F. Mix cream cheese, cheddar cheese and pepper until well blended.
- Remove shells from all packaging.
- Fill shells with cheese mixture and place on a baking sheet. Bake 8 minutes.
- Remove tray from oven and top each with a small spoonful of jam.
- Return to oven and bake 1 to 2 more minutes or until heated through.
Whisk all ingredients until well blended. Drizzle over your favorite salad as a vinaigrette or use as a marinade on fresh chicken and/or pork. I like to marinade meat overnight and grill the next day.
- Category: appetizer
- Method: baking
The next recipe uses Norm’s Farms Blueberry Elderberry Preserves. While developing a dessert recipe would have been the obvious choice I decided on another savory one. Plus this vinaigrette does double duty as a salad dressing and marinade taking full advantage of all the greens in my garden and the grill. After all, the weather is so fine right now I’m betting you’d rather be outside enjoying yourself rather than stuck in the kitchen.