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Seasonal Acorn Sourdough Cinnamon Rolls
Dec. 22nd, 2011 10:03 pmHappy Solstice everybuggy!
In honour of the return of the sun (at least I hope it returns. I should perhaps not count my chickens before they've hatched) I'm making Acorn Cinnamon Buns.
The spouse and I are doing our traditional Christmas trip to Cape Breton and I had to get rid of some sourdough culture. It always seems like such a waste to toss the extra into the compost (I'm always able to give some culture away to folks that want some). I'd also picked a bunch of white acorns from a tree around Cunard and Gottingen. I was invited to a solstice potluck celebration so I thougt " what the heck?".
Adventures In Local Food blog followers might recall my disasterous attempt at acorn bread last year. This year I followed Euell Gibbon's instructions from Stalking the Wild Asparagus;
I only spent one hour and five changes of water. The water was still turning out tea coloured but I'd run out of patience. The acorns taste fine, though from the tree they were mild enough to chew and swallow without gagging to begin with. Here they are, chopped and looking like nothing so much as bits of hotdog.
Here they are roasted and mixed with chopped apple. Much more appetizing.
The flour was local red fyfe. The honey is local, the apples are local, the butter is provincial and the acorns were from within walking distance. The cinnamon, well, we can dream of the day. I would say this acorn experiment was much more successful, or at least proves that anything can be palatable with enough butter and honey.
In honour of the return of the sun (at least I hope it returns. I should perhaps not count my chickens before they've hatched) I'm making Acorn Cinnamon Buns.
The spouse and I are doing our traditional Christmas trip to Cape Breton and I had to get rid of some sourdough culture. It always seems like such a waste to toss the extra into the compost (I'm always able to give some culture away to folks that want some). I'd also picked a bunch of white acorns from a tree around Cunard and Gottingen. I was invited to a solstice potluck celebration so I thougt " what the heck?".
Adventures In Local Food blog followers might recall my disasterous attempt at acorn bread last year. This year I followed Euell Gibbon's instructions from Stalking the Wild Asparagus;
We shelled out a number of the acorns and boiled the kernels whole for two hours, changing the water every time it became tea coloured. We kept a large kettle of fresh water boiling on the stove and used it for replacements, so the boiling was hardly interrupted by the water changes. The acorn meats turned a dark chocolate brown and were without a trace of their former bitterness and astringency.
I only spent one hour and five changes of water. The water was still turning out tea coloured but I'd run out of patience. The acorns taste fine, though from the tree they were mild enough to chew and swallow without gagging to begin with. Here they are, chopped and looking like nothing so much as bits of hotdog.
Here they are roasted and mixed with chopped apple. Much more appetizing.
The flour was local red fyfe. The honey is local, the apples are local, the butter is provincial and the acorns were from within walking distance. The cinnamon, well, we can dream of the day. I would say this acorn experiment was much more successful, or at least proves that anything can be palatable with enough butter and honey.
