That is a question I’m frequently asked when I give in to my urge to snap a picture of my food, or something that looks like it has the potential of becoming something good to eat, or when I send or show my friends something I made. It’s not a coincidence that this is one of the more important categories on this site, here in my little corner of the Internet.
It’s the lovely month of June, and for 2 weeks now, the weather has been seasonally appropriate. This also means two blooming edibles I’d like to talk about today: elder flower and acacia blossoms.
From the former you can make a sweet and fragrant drink, elder flower cordial. I’m not sure I ever said how to do that on here, but I’ll tell you, if you’d like to make it – it’s easy, and delicious. From the other, you make yet another dish from my childhood. In France they go by the fancy name of beignets d’acacie, but we just called them acacia flower fritters.
So, the drink first. If you live in the vicinity of a park, go scavenging, and collect about 20 flowerets. Watch out for critters, as they tend to huddle on the stems. But you’ll be cutting those off anyways in order not to have a bitter aftertaste, so you should be protein free without much of a fuss.
1 kg sugar
1 l water
In a large pot, boil down the syrup, stirring until sugar has dissolved. In the meantime, wash and slice up your fruit. Throw the largely stem free blossoms and the fruit in the hot syrup, let cool, cover and walk away for about 3 days.
Find some bottles with well fitting lids. I bought these when we needed them for the school bazaar a few years back. You can wash and reuse them, no problem. Remember to sterilize them right before you pour in your finished syrup.
Stir the concoction every once in a while, tasting the flavor. When you feel happy about the way it tastes, strain through a sieve in which you’ve placed a clean cheesecloth, to filter out unwanted particles. Pour the liquid back into the cooking pot and bring to a rapid boil. Then pour into the sterilized bottles and let cool. Dilute to taste, with either sparkling water or Prosecco. Chin-Chin!
The acacia flower fritters are, as many of my childhood foods, also a memory of my dad. To this day, acacia honey is my favorite, and this may well be the reason why: When I was little, we lived on a quiet cobble stoned street in a provincial city in Romania. Our street led to a tiny square, the Piata Schiller, which was, in those days anyway, flanked by acacia trees. They couldn’t have been very big, because my dad was able to reach the blossoms, which he collected in a basket. At home, he made some sort of pancake batter (no idea how, exactly), dipped the whole stems, blossoms and all, in and pan-fried them. There may have been powdered sugar on top. I never really connected the dots to trying this out myself, but this year, when walking Charlie at the community forest, I suddenly found myself with a few of these blossoms literally in my face, and happened to think of it. I brought a small, sweet smelling bag home with me.
Online investigation led me to beignet recipes, which call for separating eggs and beating egg whites, also lemon zest. Feeling too impatient for that, I just made a rather thick pancake batter of 2 eggs, flour, 1/4 l milk, a pinch of salt, and a few TBSP of sugar. Also, I zested a lemon and added the zest, because why not.
After careful washing and patting dry on paper towels, I heated a generous amount of oil in a frying pan, and then did what my dad had done like 4 decades ago. It was very exciting!
I’ll admit the shape could use work – but I was so happy with the result anyway. I let them rest on a paper towel to soak up the fat, and rather than adding extra sugar, I squeezed some fresh lemon on mine, yum!
Since it seems to be that kind of day today, I started cooking this morning, making my own version of eggplant puree, melitzanosalata in Greece, or as it’s called in Romanian, vinetesalata. This is also something my dad used to make, and it was a complicated process of roasting the whole eggplants on the stovetop, wrapped in aluminum foil, salting them when done, letting them cool, scraping off the charred peel, and chopping them up with this wooden tool, on this wooden board:
The wood is for avoiding oxidation – which would happen when you chop the vegetables with an iron knife, or something. This is a historic tool, no clue how old, a family heirloom, I think. So, vinetesalata is also a dish I never made before – until today, as you can see above. I live in a place where Greek restaurants, Turkish shops and Lebanese eateries are abound, so it never really occurred to me, I suppose. This morning I found an eggplant in the veggie drawer, and was inspired.
I did not roast the whole thing, but instead did this:
Vinete My Way
1 green onion
1 clove garlic
sprig of fresh dill
salt, pepper, sugar, paprika powder
lemon, a dash of white balsamic vinegar
Cubed the eggplant and fried it in olive oil with a bit of garlic, until the pieces got really mushy. Then I pureed them with a tiny bit of fresh green onion, some olive oil, a dash of vinegar, a pinch of sugar and some dill (because I did not have any fresh parsley), diluted with 125 ml yogurt, seasoned the creamy paste with some more lemon juice, salt, pepper and a tiny bit of paprika, added a good slosh of olive oil, and called it good.
The bread happened this afternoon. I’m really looking forward to a nice Balkan dinner tonight :-).
So, there you go, an all food blog post!
However, I do feel I should add this:
Thanks for the kind inquiries! Yes, our boy graduated high school, with decent grades to boot – and now the world is his oyster. There has been quite a bit of partying going on among the class of 2021. We’re very happy, relieved and grateful he could see all the hard work pay off. It’s just a great feeling, accomplishing things, isn’t it?
We’ll talk crafts when I come back. I have been knitting, a little, finished a pair of birthday socks, and started a new pair, nothing too exciting, but pretty anyways. Making socks is gratifying because, to me, it’s quick work – but more about that next time.
Enjoy your weekend, and thank you for reading :-).