Friday, October 12, 2018
Thursday, October 11, 2018
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It's called Elderberry, and it's got the wisdom of the ages...at least when it comes to fighting colds and flu. Rosemary Gladstar, who wrote the new cookbook Medicinal Herbs, talked to Tonia's Kitchen about Elderberries and how they work to warm the body when its cold outside. Rosemary told Tonia about the ways she prepares Elderberry to work as a tonic, in fighting what makes you sick. She says Elderberry syrup, taken as a shot in the morning really works wonders with your body.
1 cup fresh or ½ cup dried Elderberries
3 cups Water
1 cup Honey
1. Place the berries in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer over low heat for 30 to 45 minutes.
2. Smash the berries. Strain the mixture through a fine-mesh strainer and add 1 cup of honey, or adjust to taste.
3. Bottle the syrup and store in the refrigerator, where it will keep for 2 to 3 months.
Caution: Use only blue/black elderberries; the red ones are potentially toxic.
Wednesday, October 10, 2018
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Apples, for the most part, are at their peak. And it's time to put them to some good use! Alana Chernila, who wrote the new cookbook Homemade Kitchen stopped by Tonia's Kitchen to talk about her Baked Apples. Alana told Tonia that not only are they delicious, but they use the flavors of the fall season (including ingredients like apple cider and maple syrup). Alana also says she recommends Honeycrisp apples for use in this recipe, as that variety provides just the right kind of flavor for this recipe
3 large eggs
1½ cups (360 ml) whole milk or buttermilk
1½ cups (180 g) all-purpose flour
½ teaspoon kosher salt
4 tablespoons (½ stick/56 g) unsalted butter, melted and slightly cooled
Safflower oil or melted butter, for greasing the pan
Optional: ¼ cup fresh herbs; 4 ounces (115 g) chèvre (for homemade, see page 99)
1 Preheat the oven to 425°F. Combine the eggs, milk, fl our, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
2 Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes.