Category Archives: recipe
I had been planning to make elderflower Vodka for weeks, since I saw the first Elderflower umbels begin to flower. I bought Vodka and waited for a lovely summers day to go out and gather some elderflowers. In came the rain, and the gales, and cold weather, Brrr, not going out in this!
Yesterday I noticed that most of the elderflowers were already finished and decided today would have to be the day, or it was all over for another year, and no elderflower vodka. This morning it was sunny and still, a perfect day, and I only needed to walk a short way from my door to find a small elderflower bush with a shady side which was less advanced than I’d seen out and about yesterday. Ten or so Umbels picked and back to my suntrap back garden.
So what else do I need? a Lemon, and a bottle of Vodka, 100g of sugar, and a glass jar.
I gently removed the flower heads from the stems, Elderflowers aren’t toxic but the wood and stems are, I don’t think I would poison anyone if I’d left the stems on but you just never know. I de-stem the flowers over a plate so I can check for foreign bodies or small creatures, which can be encouraged away or squashed according to preference. I encouraged some small creatures to depart, the ones who wouldn’t go got squashed.
On top of the flowers went the zest of a lemon, and a 100 grams of sugar, and a 75cl bottle of Vodka, (it should have been a Ltr but I only had a 75cl bottle) So only 75 cls of Elderflower vodka this year.
On top of the flowers I put 3 layers of greaseproof paper and the lemon slices, this is to hold the flowers under the vodka to stop them going brown and colouring the vodka.
I found the recipe at wild at heart foods, thanks and credit where it’s due.
note to self… next time cut the paper to fit the jar, 3 or 4 layers slightly offset, each tucked down the side of the jar slightly will hold the flowers down better. Some of the lemon slices can go under the paper, all of them is too many. I have made elderflower liqueur before, see :- Elderflower liqueur
Lately I’ve been thinking about trying to dye my own fabrics, but I wanted subtle shades, from natural dyes. I was drawn to the idea of solar dying but I was unsure if I wanted to invest time in a method which requires lengthy periods in the sunshine, a commodity not to be relied upon in the North of England, even in a good summer. I imagined a summer of hope followed by an autumn of disappointment as the solar dying technique failed to develop the results I hoped for. Nevertheless I fancied having a go at dyeing from natural materials.
I found a recipe for dyeing using dandelion heads, well they are plentiful enough at this time of year, so on a Sunday morning stroll with my sister I gathered a bag full of dandelion heads from the hedgerows near the local University. That afternoon I picked the petals from their heads and put them in a jar, added boiling water and letting them steep.
I was really hopeful that I would get a good clear yellow. The strands of bright yellow made me think of saffron and stained my fingers bright yellow, surely this was going to work.
Meanwhile I soaked some plain white cotton chintz (I just happened to have a whole bolt of it which had been hanging around in my studio for years) in warm water with a little Alum added, as a mordant ( to fix the dye).
The instructions were to strain off the steeping liquid, add the fabric and microwave, in 2 minute bursts.
I did as I was instructed, 2 minutes, stir… 2 minutes, stir… 2 minutes… ad infinitum it seemed, but there was no discernible change in colour, well, what I had is not even the palest lemon yellow, a complete fail in my estimation.
Undeterred I turned to an old favourite amongst natural dyes, Turmeric and white Vinegar. In a pan of boiling water I emptied half a jar of Turmeric, and a good glugg of white vinegar, and dropped on a metre of the same Chintz. The glorious yellow colour is what I had hoped for with only a fraction of the effort I’d already expended on the dandelions to no avail.
So what to do with the very disappointing length of dandelion yellow? I threw it down on the lawn, and while still hot and wet I sprinkled over it the rest of the jar of turmeric in the hope of achieving a two tone and speckled effect. My plan was to leave it out all night, hoping it wouldn’t rain, but not too concerned if it did, to see what the outcome would be.
I was quite pleased with the result, a subtle speckling of yellow on a pale lemony background. Next stop-Orange, onion skins are the best natural option, only one slight problem, my Dearest hates onions, so we never buy them. Anyone spare their onion skins please?
The Damson Gin I made for Christmas last year was such a success that I just had to make some more. My Dearest wants two bottles for us and the rest for gifts. I have three 2 Ltr Kilner jars at the moment each of them containing nearly a kilo of fruit and a bottle of gin. I can assure you that we won’t be drinking 2 out of the three of this particular brew, but I’ll break it to him gently, once the other bottles are gift wrapped and given away. He thinks My Damson Gin is delightful, so do I but not two bottles- that’s just greedy, and besides, there are people I know who now know there will be more Damson Gin this year, how could I not share?
last Saturday, the sun shone unexpectedly and so we took my little sports car for a spin. We drove to our favourite place for buying Damsons in the Lyth Valley and bought 4 kilos. Most of them went in the gin, there were some which were too ripe, they got eaten just as they were. The rest were cooked with a little sugar, and put in the fridge to be eaten with yogurt for breakfast, they tasted wonderful.
So this year I have put 900 grams of Damsons pierced all over with the tip of a sharp knife, in each Kilner clip top Jar with a 75cl bottle Gin, and covered with a 400g of caster sugar, and sealed the jars. I have given them a good shake every day till the sugar dissolved.
This Damson Gin will sit in a cool dark place for 3 months and then the contents will be strained and the gin bottled, ideally I’m told we should allow it to mature for another 6 months, but I doubt it will Survive Christmas.
This spring I was looking to make another brew from the hedgerow, I love the fragrance of elderflower, but didn’t want to make more wine, and elderflower cordial although lovely is readily available in supermarkets which one can buy and use without the fuss and effort of making it at home. But I had read about St. Germain an elderflower liqueur which apparently is currently very fashionable in cocktails. Well, I had to have a go at that.
A short walk in the lovely countryside with a carrier bag and a pair of secateurs, and a trip to the local supermarket for a bottle of own brand Vodka, a bag of sugar and a lemon, and I’m good to go.
A pint of elderflowers were picked from the umbels, put into 1.5ltr jar with 75cl of vodka, and topped with several pieces of greaseproof paper weighted down with slices of lemon to prevent the flowers rising to the top and going brown with oxidisation.
I did not agitate this brew but allowed it to steep for 3 months, on the cool windowsill in the downstairs loo, then strained off the elderflowers and added sugar.
It then stood for another week or two while the sugar slowly dissolved, before I strained it again and bottled it… and wouldn’t you just know it, yet again there was just a little over to taste it. It tastes divine, I put aside what little was left to take to my sister to share a little tipple with me, but next time I looked it had gone, about three shots of Elderflower liqueur necked by my Dearest ( written with gritted teeth) in one go. And then he has the brass neck to tell me he doesn’t like elderflower, grrrrr. I’m making more Damson Gin, He likes that.