Sunday, October 11, 2015

Minion Wednesday 10/14/15: acorns and chanterelles

Learn more about minion wednesdays here.


We'll be shelling acorns and processing the nuts into flour. Processing acorns is tricky business because of the tannins present in these nuts, but when processed correctly they yield a delicious sweet and nutty flour. Come learn the proper way to do this and help me prepare a stock for future projects.


I'll be testing out a recipe for chanterelle creme brûlée. I made some chanterelle-infused cream and almond milk that I am excited to try out in a sweet application since chanterelles have such a delicate and lovely fruity/floral scent. These treats will contain egg and dairy, though I will also be making a smaller test batch that is dairy-free. If you will require a dairy-free treat, please let me know when you RSVP.


Just your smiling faces!

See you at 6:30 at my home in Eugene! I will send you the address when I get your RSVP.

EDIT: We had a great time! The chanterelle creme brûlée turned out wonderfully, see photos on the chanterelle post. We processed roughly 10 lbs of acorns to be turned into flour- nice work team!

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