The idea of this bread and these pancakes is so wonderful..., so amazing....
It seems that it should be the most common experience to make these recipes,
but it is like a special secret.
----- Original Message -----
From: "Heather Perella" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Saturday, August 16, 2008 11:47 AM
Subject: Re: [MD] is-ness
I still have not done this, but maybe this autumn. My time has been freed
up tremendously, so, probably this will happen.
--- On Wed, 10/24/07, Dan Glover <[EMAIL PROTECTED]> wrote:
From: Dan Glover <[EMAIL PROTECTED]>
Subject: Re: [MD] is-ness
To: [EMAIL PROTECTED]
Date: Wednesday, October 24, 2007, 12:51 PM
> Date: Wed, 24 Oct 2007 09:06:30 -0700
> From: [EMAIL PROTECTED]
> To: [EMAIL PROTECTED]
> Subject: Re: [MD] is-ness
>
>> [SA]
>> What do you add to the flour for this bread?
>> Just water and then bake? Interesting.
>
>
>> [Ron]
>> I'm going to have to ask my mom, I think she
may
>> have
>> A recipe or two.
PREPARATION OF GROUND ACORN MEAL
Pick up several cupfuls of acorns. All kinds of oaks have
edible acorns. Some have more tannin than others, but
leaching will remove the tannin from all of them. Shell the
acorns with a nutcracker, a hammer, or a rock.
Grind them. If you are in the woods, smash them, a few at a
time on a hard boulder with a smaller stone, Native American
style. Do this until all the acorns are ground into a
crumbly paste. If you are at home, it's faster and
easier to use your mom's blender. Put the shelled acorns
in the blender, fill it up with water, and grind at high
speed for a minute or two. You will get a thick,
cream-colored goo. It looks yummy, but tastes terrible.
Leach (wash) them. Line a big sieve with a dish towel and
pour in the ground acorns. Hold the sieve under a faucet and
slowly pour water through, stirring with one hand, for about
five minutes. A lot of creamy stuff will come out. This is
the tannin. When the water runs clear, stop and taste a
little. When the meal is not bitter, you have washed it
enough.
Or, in camp, tie the meal up in a towel and swish it in
several bucketfuls of clean drinking water, until it passes
the taste test.
Squeeze out as much water as you can, with your hands. Use
the ground acorn mash right away, because it turns dark when
it is left around. Or store in plastic for freezing if you
want to make the bread and pancakes later.
ACORN BREAD
2 cups acorn flour
2 cups cattail or whole wheat flour
3 teaspoons baking powder
1/3 cup honey or maple syrup
1 (free range) egg
1/2 cup soy milk
3 tablespoons olive oil
Beat together and fashion into loaf. Grease pan with lard.
Bake for 30 minutes or until done at 400 degrees
ACORN PANCAKES
Break an (free range) egg into a bowl. Add:
1 teaspoon olive oil
1 teaspoon of honey or maple syrup
1/2 cup of ground and leached acorns
1/2 cup of corn meal
1/2 cup of whole wheat flour
2 teaspoons of double action baking powder
1/2 teaspoon of sea salt
1/2 cup of soy milk
Beat all together. If the batter is too thick to pour, thin
it with soy milk. Pour pancakes into a hot, lard greased
griddle and cook slowly until brown on both sides.
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