In a tea cup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes; strain.
Add sugar and lemon.
Yield: 1 serving.
Follow directions on Sure-Jell recipes for cooking jelly.
trained liquid.
Pour the elderberry liquid into a large pan
ugar and 1/2 cup elderberry juice until smooth. Set aside
Gather 32 elderberry blossoms with stems.
Wash Carefully.
Dry on towel.
Heat oil about 1 inch deep in skillet.
Sift dry ingredients together.
Beat egg and milk.
Add to flour mixture.
Dip Blossoms into batter.
Holding by stems.
Drop into hot oil.
Fry to golden brown.
Serve with maple syruo and sausages if desired.
Mix original juice with 1 cup water to 1/2 gallon of juice. Mix all the ingredients together in a large stockpot until all ingredients are well blended.
Cook over low to medium heat until mixture thickens.
Add hot mixture to well sterilized hot jars (canning).
Seal with sterilized lids.
Cover with small towel or dish cloths.
Let stand until next day.
Jars are sealed when you hear a slight popping sound.
In a small bowl, whisk mustard, vinegar, salt and pepper.
Slowly add to oil while whisking.
Stir in onion and parsley.
Drizzle over salad greens, toss to coat.
Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days.
Filter out the flowers.
Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir.
Allow the sediment to settle over the next 3 days.
Place in wine bottles and cork.
Place a glass plate in the freezer.
Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.
*50-50 oil and butter works best.
Remove stems from berries; wash and crush.
Bring to a boil, boiling about 4 minutes.
Strain.
You should have about 3 cups juice.
Using 1 cup of the elderberry juice, grape juice and your choice juice, add lemon juice, sugar and fruit jell pectin.
Bring to a rolling boil for about 4 to 5 minutes.
Pour into canning jar; wipe the tops to make sure they're clean.
Put hot lids and bands on to seal.
Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.
Wash and dry the elderberries, place them in a pint-size jar or non-reactive bowl, and lightly crush using a fork or potato masher.
Add vinegar and stir to combine.
Cover and refrigerate for at least 24 hours, occasionally shaking the jar or stirring the contents of the bowl.
Give the mixture a good shake or stir and then strain using a fine-mesh strainer and/or cheesecloth.
Discard the solids.
Measure the liquid.
For every cup of liquid, use 1 cup of sugar.
Combine liquid and sugar in a saucepan.
Bring to a boil over ...
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute. Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses.
Cover at once with 1/8 inch hot paraffin.
Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight).
Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
Add the pectin, bring the mixture to a boil and stir in the sugar.
Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.
Dip washed and drained flower clusters into a batter made by beating next 5 ingredients together.
Fry dipped clusters in oil (375*F. on frying thermometer) for 4 minutes, or until they are golden brown.
Drain on absorbent paper.
Roll in additional granulated sugar.
Serve hot.
Makes 4 servings.
Place all ingredients in a large zipper-type plastic bag, mix well by shaking.
Add meat of choice, ie: 2 large steaks, 6-8 chicken breasts or pork loin chops.
Coat well with marinade.
Lay on side in fridge; turn every 15 minutes for 1 to 1 1/2 hours until ready to grill.
Discard any left over marinade.
Rinse the elderberry flowers- they must be just in bloom.
Cut the lemon into thin slices and mix with the flowers and the remaining ingredients in a reasonably large container.
Stir.
Cover the container and leave in a warm place.
The juice can be drunk after 24 hours.
If necessary add lemon and honey to taste.
After 2-3 days the drink will begin to effervesce.
Then sieve, put into screwtop bottles and store in a dark room.
The juice will turn into sparkling wine in around 4 weeks.
Whisk all ingredients together, toss with salad greens and halved cherry tomatoes.
nd 1 tsp. Equal for Recipes in bottom of 9 inch