Ingredients:
Blend the tomato paste and the crushed tomatoes in a blender or food processor. Add the remaining ingredients and blend or stir to mix well. I recommend simmering this sauce in a saucepan to reduce a bit of the liquid and thicken it up.
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Makes enough salad dressing for about 4 servings:
1/4 cup Koroneki Extra Virgin Olive Oil or Lemon Fused Olive Oil
1/8 cup Purple Granny Elderberry Fire Cider
1 t. dijon mustard
Sea salt and fresh ground pepper to taste.
Whisk ingredients together. May be stored in an airtight container for several weeks in the refrigerator.
The link to her olive oils takes you to her on-line shop. If you are local, you can also visit their shop in Pawcatuck, CT. If you click or head over, you can also pick up our Purple Granny as well!
Here's her suggested tossed salad to use Purple Granny Salad Dressing with:
Arugula + Scallions + Blueberries + Apple pieces + pecans or almonds + raw cheddar cheese.
I didn't have blueberries when I made this, so I used dried cranberries and also blue cheese crumbles.
This dressing is good on many types of salads, like lentil salad, cold pasta salads, chicken salad, etc. I recommend tripling or quadrupling this recipe so you'll always have it on hand.
]]>Ingredients:
2 envelopes Fat Stone Farm kosher beef gelatin -- OR 4 T preferred gelatin
3 cups fruit juice or lemonade
1 cup cold Elderberry Apple Shots
2 T honey or maple syrup (amber), optional
Place 3 cups of juice (and optional honey) in a saucepan, start heating it on low-medium heat. About 3 minutes into the heating, pour the cold Elderberry Apple Shots into a separate large bowl or measuring cup. Sprinkle all the gelatin over it to soften, let the mixture stand, but do not stir. Each granule of gelatin should soak in to the liquid. It will look wrinkly.
Once the juice and honey mixture is almost boiling, add it to the cold Shots and gelatin, stirring constantly to dissolve the gelatin. Don't skimp on stirring or you'll end up with a leathery layer on the bottom! Once all the gelatin is dissolved, pour the mixture into a large dish and refrigerate overnight. With a sharp knife, cut the gelatin into blocks. Lift out of dish with a flat utensil, such as a spreader or narrow spatula. Serve cold.
Variations: add a Tablespoon of specialty vinegar or a few drops of edible essential oils right before pouring into your final dish. Replace some of the fruit juice for herbal, black, or green tea.
]]>Tools:
- a silicone gummy tray*
- small saucepan
Ingredients:
- 60 ml, or 1/8 cup of raw apple cider vinegar (not distilled!)^
- 30 ml, or 2 T of liquid sweetener: honey, maple syrup, agave syrup, fruit syrup, etc.
- 1 to 2 T of gelatin
- 1 ice cube.
Directions:
Place raw apple cider vinegar, sweetener, and ice cube in a small saucepan. Wait until the ice cube melts. This helps the gelatin to bloom, in the next step.
Sprinkle the gelatin over the cold mixture. Use 1 T for a soft gummy which may not completely come out of the silicone tray without refrigeration, or 2 T for a firm gummy, or something inbetween to your taste.
Wait a few minutes for the gelatin to soak up the liquid.
Using the barest minimum of heat, swirl the mixture over a low flame on the stove. Remove from heat as soon as the granules of gelatin have dissolved. Applying heat will eventually destroy the 'mother' cultures in the raw vinegar (and the enzymes in the raw honey if applicable).
Immediately pour the mixture into your container of choice. The gummies will set in about 45 minutes at room temperature, 10 minutes in the refrigerator, and a few minutes in the freezer.
* No silicone tray? You can substitute a silicone ice cube tray or a small storage container. Flip the firmed-up gelatin mixture out of the storage container and cut into cubes or shapes.
^ Since the vinegar is the predominant taste in the gummy, use a high-quality one. Homemade fire cider makes a tangy and spicy gummy and works too. You can also try infusing your vinegar first for a week or two with herbs or spices.
]]>
Ingredients:
1 lb carrots
2 Tbsp. butter
1 Tbsp. maple syrup
Salt to taste
Directions:
Peel and slice carrots about 1/4" thick, on the diagonal preferably. Place in a saucepan with about 2" of water. Place the lid on the pan and boil for 4-6 minutes. The boiling time will increase if your carrots are more thickly sliced. Remove the lid and continue to boil, allowing most of the water to evaporate. Add the butter, maple syrup, and salt. Stir or swirl the pan to mix and continue to cook for 1 additional minute.
Photos by @hamptondowson
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Most elderflower cordial recipes call for fresh elderflowers and lemon or citric acid. This recipe puts a tropical twist on the original recipe, by switching out the lemon for lime. And with our own organic dried elderflowers, you can make this any time of year (rather than wait for June when the bushes flower).
If you can find organic limes, use them, as conventional citrus uses waxes and coatings that can interfere with the flavor of the zest.
Add elderflower cordial to a glass of ice and carbonated water, champagne for special occasions, or add it to hot water to make an elderflower lime tea. You can also use it as a base for other recipes, like elderflower bundt cake. Storing the cordial as diluted ice-cubes will allow you to add it to drinks for many months.
Ingredients:
1.5 cup sugar
1.5 -2oz dried elderflowers (more elderflowers will give it a more fragrant quality)
4 tbsp. honey
2 limes (substitute with lemons if you can't find limes)
2 cups water
Directions:
Using wild Autumn Olive, or Russian Olive, berries, and maple syrup, I made these incredible fruit roll-ups. They often grow along road sides, and are considered an exotic invasive species. Just be sure your foraged berries aren't exposed to a lot of chemicals. Roadsides are usually sprayed with chemicals, or at minimum are exposed to vehicle exhaust. The farther from the road, the better. Here's a good photo of a bush, with more information.
You'll need a large saucepan, a food mill, and parchment paper.
Ingredients:
Autumn Olives
Maple Syrup
My neighborhood crew gathered about 8 quarts of berries, and I added about 1 cup of Fat Stone Farm Maple Syrup, amber.
Directions:
Gather the berries and let them sit for a while. Take out any large sticks or leaves, but don't worry about the small stuff. The food mill will hold it back from the final product. All the critters that make Autumn Olives their home will start crawling away.
Add a small amount of water to the bottom of a large saucepan, add the berries, and simmer until they are mostly disintegrated. This can take several hours, depending on how many berries you have. Don't turn the heat up too high or you'll scorch the bottom.
Turn the cooked berries out into a food mill and press the berries through. The stems, seeds, and skins will remain behind. Place the berry mush in a saucepan and add the maple syrup. You don't need to heat it up.
Line cookie sheets (preferably ones with sides) with parchment paper and ladle out the mixture until you have a thin, even layer of it. Here's a photo with 1 or 2 ladles of berry mixture, this pan could handle 8 total. Place it in an oven set to the lowest possible temperature. Mine goes down to 135 F and I use the 'convection' setting.
After several hours, check for doneness. The sheet of fruit should be slightly sticky -- no wet spots -- but not brittle. When it's done, remove from the oven and cut the entire thing (including parchment paper) into strips. Roll and tie if desired.
]]>Congratulations! You are on your way to making a truly unforgettable treat using only 4 wholesome ingredients. If you bought our Elderberry Gummy Kit, you'll want to read about your ingredients here. Click here to see the recipe card included in the kits. A few notes before you get started:
1) these gummies will melt in extreme heat (don’t leave them in your car in the summer)
2) these are not a medicine or a supplement, nor is it "candy parading as a vitamin" (Read More)
3) don’t make more than will be consumed in three days, the gelatin gets tougher as they sit.
In a small saucepan, pour ¼ cup of Elderberry Apple Shots (or ONE 60 ml “mini” bottle) and add 1 ice cube. Allow the cube to melt.
Slowly sprinkle 1 envelope of gelatin over the cold mixture. The gelatin will expand and “bloom” and take on a wrinkled appearance. Allow each granule to be soaked. Do not stir or the gelatin will clump. This takes a few minutes.
Turn the heat on under the saucepan, medium or medium-low. Allow the gelatin to dissolve. Stir as necessary. Use as little heat as possible to preserve the nutrients in the Elderberry Apple Shots. Stir in 2 T of maple syrup (1/2 of the 60ml bottle).
Transfer the mixture to a pouring container. Pour the gummy liquid into the molds, filling up to the top of each one.
The gummies will solidify in 10 minutes in the freezer, 30 minutes in the refrigerator, or 1 hour at a cool room temperature. Gently flex the molds to remove the gummies.
You may want to use a stiff piece of cardboard, a small tray, or a dinner plate to transfer the warm gummies into the fridge or freezer.
Follow the directions for 15 gummies (one tray), doubling or tripling as you desire. However, the gelatin does not need to be multiplied in the same ratio as the other ingredients. For a double recipe (2 trays), use ½ cup of Elderberry Apple Shots, 2 ice cubes, and 1 1/2 envelopes of gelatin. For a triple recipe (3 trays), use ¾ cup of Elderberry Apple Shots, 3 ice cubes, and 2 envelopes of gelatin.
]]>This gorgeous, easy to make cocktail, full of sweet, flavorful Elderberry Apple Shots is sure to become your new favorite drink. Most sangrias call for added sugar or simple syrup, but because Elderberry Apple Shots adds both sweetness and depth of flavor, there's no need for refined sugar. This simple mix of fruity red wine, blood oranges, and muddled basil will have you instantly refreshed.
Ingredients:
2/3 Cup Elderberry Apple Shots
1 bottle fruity red wine (Zinfandel, Pinot Grigio, or Garnacha)
1 cup fresh basil leaves
4 blood oranges
1 small green apple
1/2 Cup fresh raspberries
1/2 Cup fresh blackberries
4 cinnamon sticks
Preparation Instructions:
Great in a trail mix, as a soup garnish, or straight out of the oven. Seeds will store for 2 weeks in a sealed container. Makes 1 cup.
Ingredients:
1 cup (approx) seeds (eating pumpkin, rather than carving)
1/8 cup Fat Stone Farm Organic Maple Syrup, Ye Olde Grade B preferable*
1 teaspoon salt
Directions:
1. Preheat the oven to 300F.
2. Separate seeds from pulp, but do not wash. They will be slightly slimy but the coating will dry out in the oven.
3. Spread out onto baking sheet in single layer. You can use parchment paper for an easier clean up, but it's not necessary.
4. Cook for 25 minutes.
4. Remove from the oven, drizzle maple and salt on seeds, toss to coat, return to oven for 9 more minutes.
5. Scrape off of baking sheet when the seeds are still warm (if it hardens and does not come off, return to warm oven for a few minutes), or tip out of the parchment paper.
6. Serve warm or at room temperature, or allow to cool completely and store in a sealed container.
*Traditionally-made, authentic maple syrup is a real treasure! Did you know there are more than 39 identified flavors in real maple syrup? Generally, I identify one or two "flavors" in our small batches of Organic maple syrup. They range from hints of vanilla to undertones of molasses. Because we don't send our sap or syrup to a large packing house, we can retain these unique qualities from tree to bottle.
]]>What You Need:
1/3 c Elderberry Apple Shots
2 Ice Cubes
3 sachets of unsweetened, unflavored gelatin (for example, Knox brand)
2 T sweetened, condensed milk (optional -- this is for a touch of added sweetness without too much liquid to dilute the gelatin)
Directions:
Pour Elderberry Apple Shots into your widest measuring cup and place the ice cubes in it so that the liquid reaches 1/2 cup measuring line. Let the ice cubes melt while you do something else.
Gradually sprinkle the gelatin on top to let it "bloom", or absorb the liquid. You don't want any dry spots of gelatin, they will stay globby in the final mixture. Wait 2 minutes.
Heat the liquid-gelatin mixture in a small saucepan or the microwave, stirring until the gelatin dissolves. Add in the sweetened condensed milk and stir. To preserve the nutrition of the elderberries, don't heat it too high or too long. Just until the gelatin is dissolved.
If you've used a saucepan to heat the liquid, transfer it back into your measuring cup or something with a spout. Pour the mixture into your molds.
They will set in the freezer in 20 minutes, in the fridge in an hour, and on the counter in a few hours.
Notes: The quantities in this recipe depends on the size and quantity of your candy molds. I use silicone molds for this recipe, as they are the easiest to work with -- the gummies pop right out with no mess to clean up -- and give lots of fine detail on the surface. I have also used metal lollipop molds. Flexible ice cube trays would probably work, too.
These gummies will melt in heat. It's a good idea to store them in the fridge in the summertime.
Here's an excellent article about How to Work with Gelatin.
Did you know gelatin has some positive effects in the body?
Organic sweetened condensed milk is available at specialty grocers.
I'd love to hear any comments, suggestions, or improvements to this recipe!
]]>Gluten Free, Dairy Free, Vegan
Serves Four
Enjoy a warm, healthy breakfast any day of the week with this easy to make baked oatmeal recipe that's been sweetened just right with Elderberry Apple Shots and pure Organic Maple Syrup from Fat Stone Farm. Soaking the sliced apples overnight will infuse them with elderberry goodness.
Ingredients:
3 Tablespoons vegan butter spread, melted, divided
2/3 Cup Fat Stone Farm Elderberry Apple Shots, divided
1 baking apple, cored and sliced thin
2 cups gluten free rolled oats
2 teaspoons gluten free baking powder
1 teaspoon ground ginger
3/4 teaspoon sea salt, divided
1/4 Cup raw cane sugar
1 Cup plain almond milk
2 teaspoons vanilla extract, divided
1/4 Cup unsweetened applesauce
2 Tablespoons sliced almonds
2 Cups vanilla flavored soy yogurt
1/3 Cup Fat Stone Farm Organic Maple Syrup
Baking Instructions:
*Option: slice and soak the apple overnight
Makes 18 – 24 bites
A gluten free, dairy free recipe (with a vegan option)
You'll be on a roll each morning once you have a couple of these nutritious bites made with whole ingredients and sweetened to perfection with Elderberry Apple Shots. Make the mixture before you go to bed and your morning prep is a snap. (Take some in for lunch, too!)
Ingredients:
1/3 Cup Elderberry Apple Shots
1/2 Cup nut butter
1/4 Cup pecans
1/3 Cup dried fruit or berries
1/4 Cup raw honey (or maple syrup for vegan)*
1 1/2 Cups gluten free muesli cereal
1/2 Cup unsweetened, flaked coconut, plus extra for coating
1 Tablespoon chia or sunflower seeds
1 teaspoon fine sea salt
Preparation Instructions:
The energy bites will keep for five days in the refrigerator.
*You can substitute maple or coconut sugar for the honey, but increase nut butter to 3/4 Cup.
]]>A dairy free, gluten free, and vegan recipe.
Drink up your daily serving of delicious Fat Stone Farm Elderberry Apple Shots along with a heaping side of greens in this protein-packed, revitalizing smoothie.
Ingredients:
For the greens layer:
¼ Cup Fat Stone Farm Elderberry Apple Shots
2 Cups baby spinach
3/4 large banana
1 kiwi fruit, peeled
1 small apple, sliced
1 Cup vanilla flavored soy yogurt or other dairy-free yogurt
1/2 Cup vanilla flavored soymilk or other dairy-free 'milk'
1 Cup ice
For the berry layer:
¼ Cup Fat Stone Farm Elderberry Apple Shots
1 Cup frozen strawberries
1/4 large banana
1 Cup Vanilla flavored soy yogurt or other dairy-free yogurt
1/3 Cup vanilla flavored soymilk or other dairy-free 'milk'
Optional Garnish:
Fresh strawberries and kiwi slices
Preparation:
Serves 2
Delicious Elderberry Apple Shots infuses flavor and sweetness into each part of this decadent but healthy triple berry cheesecake smoothie. A rich Elderberry Apple Shots cheesecake layer with real graham crackers blended right in, is sandwiched between a tart blackberry and blueberry layer, for a smoothie that tastes more like dessert than breakfast. If you are short on time, just blend all the ingredients together and don't worry about the layers. It will taste just as good.
Ingredients:
For the blackberry layer:
2 Tablespoons Elderberry Apple Shots
1 Cup frozen blackberries
2/3 Cup vanilla Greek yogurt
1/4 Cup milk
1/2 teaspoon lemon zest
For the Elderberry cheesecake layer:
1/4 Cup Elderberry Apple Shots
1 1/2 Cups vanilla Greek yogurt
1/2 Cup whipped cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 Cups ice
4 cinnamon & sugar coated graham crackers
For the blueberry layer:
2 Tablespoons Elderberry Apple Shots
1 Cup frozen blueberries
2/3 Cup vanilla Greek yogurt
1/4 Cup milk
1/2 teaspoon lemon zest
*Use graham crackers, berries, and fresh mint for an optional garnish
Preparation Instructions:
In our kitchen test, this recipe made three small martinis. Using fresh lemon juice and high quality vodka makes a big difference, since these are the most dominant ingredients. We were all impressed with the taste, and their gorgeous color, offset by the yellow lemon rind and green mint garnish.
Ingredients:
1 T. sugar (to rim the glasses)
The juice of 3 fresh lemons
3 oz. vodka
1 c. ice cubes
2 mint leaves
Directions:
Squeeze lemon juice into a wide rimmed bowl. Dip rims of clean glasses into the lemon juice, then into the sugar. Set aside. Fill a cocktail shaker with remaining ingredients, and the lemon juice, and shake. Pour into prepared glass. Add lemon rind and mint for garnish.
The judges thought that muddling the mint would add another dimension to the drink. I tried this and thought the mint overpowered the elderberry once it was crushed a bit.
]]>
Makes 8 Servings
Ingredients:
1/3 Cup Elderberry Apple Shots
3 Cups half and half
3 teaspoons plain gelatin powder
1 teaspoon vanilla extract
1/4 Cup sugar
1/4 teaspoon sea salt
1/4 Cup Cacao Nibs
Cooking Instructions:
*Note: I garnished this with a few edible flowers I found in the fresh herb section of my local grocery store for a little color, but they are completely optional.
]]>Makes about 1 1/2 Cups
Ingredients:
1/3 Cup Elderberry Apple Shots
1/2 Cup Avocado oil
1/3 Cup Greek yogurt
2 Tablespoons balsamic vinegar
2 Tablespoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon black pepper
1 clove garlic
1/4 teaspoon fresh thyme leaves
Preparation instructions:
- Ginger herbal tea (fresh grated ginger where possible)
- 1 cinnamon stick
- Sweetener such as honey, maple or stevia (optional)
- Slice of lemon (optional)
- 1 tablespoon Elderberry Apple Shots
Brew your tea to desired strength. Add sweetener and lemon slice, if desired, cinnamon stick, and allow to cool a bit (too hot a drink might destroy some of the nutrients in the elderberry). Remove cinnamon stick, add Elderberry Apple Shots. Try Shots in green tea and black tea, too!
]]>Put together:
1 cup grape juice, dilute with water if too sweet
1/8 cup ginger tea, or several ginger ice cubes
1 to 2 tablespoons of Elderberry Apple Shots
Try to grow this recipe, it will take some planning on your part, if you don’t have a garden. The hardest part is growing it. Grapes, elderberries, and apples can be found at nurseries. Ginger can be found at hawaiianorganicginger.com. You can juice your grapes and elderberries with cheesecloth or a strainer, but you’ll need stronger equipment to juice your apples. Also, make sure your elderberries are 100% ripe, and no stems remain on the berries. Not all types of elderberries are edible. Check with a reputable nursery. Ginger tea is shredded, steeped and strained ginger. Pour the tea into ice cube trays to make the ice cubes.
]]>1 tablespoon Elderberry Apple Shots
1 tablespoon balsamic vinegar
2 tablespoons apple cider vinegar
Fill remainder of glass with cold-brewed green tea or carbonated water
Squeeze a lime or lemon
Paul reports he drinks this every morning, and doesn’t think the vinegar overwhelms it.
]]>1 tablespoon Elderberry Apple Shots
1 tablespoon balsamic vinegar
2 tablespoons apple cider vinegar
Fill remainder of glass with cold-brewed green tea or carbonated water
Squeeze a lime or lemon
Paul reports he drinks this every morning, and doesn’t think the vinegar overwhelms it.]]>
1 tablespoon Elderberry Apple Shots
1 cup of strawberries (buy ahead and freeze)
1 organic banana (okay, not at the farmer’s market, substitute with apple sauce or yogurt)
1 cup of musk melon
1/3 cup of vegetables (I used, zucchini, kale, green beans. I puree the vegetables ahead of time and freeze them in cubes. I used 2 large cubes, it's easy and keeps the smoothie cold without adding ice)
1/2 cup of orange juice
Blend all ingredients and enjoy!
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