New England Acorn Cooperative

A Gathering Place for the Acorn Community

Category: Acorn Recipes

3rd Annual New England Acorn Festival

The 2019 Acorn Festival opens Sunday, December 8th at 1PM with acorn talk & tour through beautiful paths of D Acres. Topics of discussion will include New England Oak Ecology, health, and other forest news. We will identify how to tell a “good” (for eating) acorn from a “bad” one, tools & techniques for gathering efficiently (with a light footprint) and how to process for human consumption.

Festival activities and contests are FREEWe use eventbrite registration to gauge how much food to prepare –  so please REGISTER!

WHAT TO BRING: Dress for the weather (gloves, rain-coat, etc). We’ll have plenty of acorns to work with, but you are welcome to bring acorns you have gathered elsewhere. Been inspired? You can bring a submission for one or all of the acorn contests (see categories below).

COME EARLY FOR D ACRES ALL YOU SHOULD EAT FARM FEAST BREAKFAST (call D ACRES 603-786-2366 for breakfast details)

Acorn contest submissions may be entered on the day (12/8/19), and will be voted on by the day’s participants.

CONTESTS include:

• The Biggest (& Smallest) Acorn (s)

• Acorn drawing / photo (please bring in frame that can stand on table)

• Acorn poem / song (please bring typed copy for perusal by participants)

• Acorn sculpture or collage

• Acorn dishes/recipes (please bring printed list of ingredients for taster’s food sensitivity concerns)

Questions, or want to contribute to the celebration? Please use the eventbrite platform to communicate about this event, thanks!

The New England Acorn Cooperative is a young and burgeoning network of acorn enthusiasts from New England and beyond. We hold workshops on processing acorns, provide equipment for acorn-enthusiasts to process their own harvests, host acorn and wild-food dinners, and act as a support and educational network for anyone interested in oaks and their beautiful fruits.

Acorns at “The Cooking Place” in NYC!

Our acorn mentor Marcie Mayer will visit NYC’s Fairway’s “Cooking Place” on Thursday December 5th to teach a workshop on cooking with Acorns!
PastedGraphic-1

Come see what she is up to, sample the difference between Greek and New England acorn flour, and hear what she’s been up to. Besides developing and marketing recipes with acorns, Marcie manages the exportation of acorn caps for traditional leather tanning in Germany and Turkey. The longer she works with acorns the more applications become apparent and she is now cooperating with a major natural cosmetic company to use the byproduct from acorn flour processing in cosmetics and elsewhere. Join her for some superfood fun!

The first six people to sign up for the class will also receive a FREE copy of Marcie’s book, Eating Acorns.

s231901393181653962_p15_i4_w1181

Dishes May Include:

Meatless Kefdedakia Meatballs and Snowballs

 

Register for the Fairway Cooking Place event  at Eventbrite, see you there!

PastedGraphic-2

Community acorn equipment to share, foods, and thanks.

It’s a hard nut to crack! That is why one of the Cooperative’s goals is to acquire, care for and share labor-saving equipment for some stages of acorn processing. At this stage, it’s cracking!

Next Sunday (12/2)  at the 2nd Annual Acorn Festival at D Acres – is also an opportunity for anyone to bring acorns that need cracking and use the Cooperative’s  DaveBuilt nutcracker – FREE!

Please message the Cooperative on FB  to schedule a time slot to process your acorns while you sample savory and sweet acorn recipes, vote on acorn art submissions, enter for raffle prizes,  play acorn games, and join the treasure hunt for a golden acorn! Participation is free, please register so we know how much food to prepare, thanks!

image5 (1)

IMG_0134 (1)

2nd Annual New England Acorn Festival

Slide2

ACORN FESTIVAL TICKETS

 

Calling all Acorn aficionados, enthusiasts and oak-nut neophytes – its time to celebrate the fall of them in New England! Join us at D Acres in NH to share acorn lore, food, and FUN. Sunday’s activities will include acorn arts and crafts and acorn food/recipes,  acorn art, contests and demonstrations of acorn gathering and how to process for human consumption. Make a day of it! (call ahead to) COME at 10AM FOR D ACRES ALL YOU SHOULD EAT FARM FEAST BREAKFAST 

The 2018 Acorn Festival opens at 1PM with an acorn walk through beautiful paths of D Acres. Topics of discussion will include New England Oak Ecology and the practically universal cultural heritage of eating acorns. We’ll identify how to tell a “good” (for eating) acorn from a “bad” one, tools & techniques for gathering efficiently, and what “a light footprint” means.

1:00-3:00 PM Arts and Crafts table for kids and inside demonstrations of acorn processing and storage methods, using equipment found in most households.

3:00 PM Contest Submission deadline and Treasure Hunt

3:30 PM Prizes awarded

WHAT TO BRING: Dress for the weather (gloves, rain-coat, etc). We’ll have plenty of acorns to work with, but you are welcome to bring acorns you have gathered elsewhere. The Cooperative offers the use of the Davebilt nutcracker to the community.  Been inspired? You can bring a submission for one or all of the acorn contests (see categories below).

Contest submissions may be entered on the day (12/2/18), and will be voted on by the day’s participants.

PRIZES will be awarded for:

  • The Biggest Acorn / Smallest Acorn
  • Acorn drawing / photo (please bring in frame that can stand on table)
  • Acorn poem / song (please bring typed copy for perusal by participants)
  • Acorn sculpture or collage
  • Acorn recipe (please print instructions for your creation AND bring cooked sweet or savory dish that can be sampled by judges)

Time for Oak Leaf Tea (Kombucha Style)

A gift of oak leaf kombucha from Adelaide inspired us to take some of our own ongoing (green tea) kombucha  brew into the woods with young red and white oak leaves.

IMG_8256

We experimented with freshly picked washed leaves, fresh leaves that had been blanched (steeped briefly in boiling water), and dried pressed leaves. The best tasting results came from the blanched, and is as pretty as kombucha can be…

IMG_8259

IMG_8261

IMG_8263

(perhaps a look only a kombucha mother could love)…

IMG_9871

Acorn Banana Bread (made with cottage cheese)

The experimentation continues!

I had some bananas that were in serious jeopardy of liquefying…..mmm….those make the best banana bread!

Acorn Banana Bread

  • 1 stick butter softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 3/4 cup all purpose flour
  • 3/4 cup acorn flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed bananas (about 3)
  • 1/2 cup cottage cheese
  • 1 tsp vanilla

Directions:

  1. Preheat the oven to 350º, grease a loaf pan and set aside.
  2. In a large bowl, cream the butter with the sugar until light and fluffy. Add the eggs and mix well.
  3. Add both flours, baking soda and salt, combine on low speed until incorporated.
  4. Add the cottage cheese, bananas and vanilla; stir well.
  5. Pour into prepared pan and bake for 55 minutes.
  6. Cool for 10 minutes in the pan then turn out onto a rack to cool.

Oh my, the house was filled with the most delicious banana-nutty aroma!

This yields a very moist bread, it’s best to wait until it cools completely to slice it.

Enjoy!

Deb

 

IMG_7959

 

 

Acorn “Snowball” Cookie Recipe

In honor of our acorn dinner  (and the weather) I went looking for an easy cookie ball recipe that would highlight the acorn flour’s delicate nutty flavor. My first attempt with pure acorn flour cookie balls were delicious, but a bit dense.

A quick web search for walnut cookies delivered this solution.

Here’s my variation:

Acorn Snowballs

2 cups acorn flour
1 &1/2 cups walnut meal (coarse ground pieces) or hazelnut meal

1/3 cup sugar

1 teaspoon vanilla
1/2 tsp salt

2 sticks butter

powdered sugar for dusting

Preheat oven to 300

In a  mixer cream butter, sugar, salt, and vanilla. When fluffy  add the mixed acorn & walnut flour (add up to 1/2 extra acorn flour if dough feels too “wet”) meal oiliness varies .  Set dough to chill in fridge for an hour.  When is dough cold, work fast – rolling balls about the diameter of 50 cent piece and place on cookie sheets lined with parchment paper. (I will make smaller balls next time so you can easily pop one in your mouth and enjoy instead of biting in half & getting powered sugar all over yourself – time would have to be adjusted).

Bake at 300 for 30-35 minutes

 

3 final variations: plain balls, balls capped with chocolate (melted chips and dipped the balls), and balls dusted with confection sugar. All were enjoyed but the “snowballs” won the greatest acclaim.   Try and let us know what variations you come up with….

 

Enjoy! Daniela

IMG_0549 IMG_0627 acorn snowballs

Acorn “Gingerbread” Cake Recipe

IMG_7296

Acorn Gingerbread Cake

I cannot take ANY credit for this recipe. I followed the recipe I found on this blog to the letter and it made an amazing and delicious cake. It’s not crumbly or dry as some acorn recipes can be. It could be a real crowd pleaser for any gathering.

Inexplicably it tastes and looks like gingerbread  despite there not being ANY ginger in it. The acorns offer such a nutty  and delicious flavor and I think the olive oil adds an unusual and very tasty dimension.

This recipe is based on a traditional Italian chestnut cake, made with fluffy egg whites folded into the batter, it can’t help but  have a light and appealing texture.

Fluffy egg white folded into the batter make for a light cake!

Fluffy egg white folded into the batter make for a light cake!

Did I mention this cake is delicious??!!!

I can’t say enough about it. You should check out the recipe and the amazing blog that it’s attached to.

Click here for the Acorn Gingerbread Recipe.

Just don’t forget to navigate back here and let me know how  you liked it!

Best to you,

Deb

mixed acorn and all purpose flour

Oatmeal Acorn Coconut Cookie Recipe (Gluten Free)

Another craving, another recipe experiment. This time, cookies!

FullSizeRender 11

I tried this recipe two ways, the first batch I used half acorn flour and half regular baking flour (wheat). The cookies were delicious, held together well and soft. Heartened by this I decided to make a second batch with 100% acorn flour. Knowing that acorn flour can dry recipes out a bit I decided to add a little extra liquid.

The 100% acorn cookies still held together nicely, have a lovely nutty flavor and are slightly more ‘cake like’, added bonus, it’s Gluten Free.

The below recipe is the 100% acorn flour version, if you want to experiment you could certainly replace half of the acorn flour with some other gluten free variety or even regular flour.

Let me know how they turn out!

_____________________________________________________________________________________________
Acorn Oatmeal Coconut Cookies (Gluten Free)

1 and 1/2 cup Acorn Flour

1/2 t baking soda

1/2 t cinnamon

1/2 t salt

1 egg

1 cup sugar

1/2 cup melted butter or shortening

1 T molasses

1/2 cup milk

1 and 3/4 cup uncooked oats

1/2 cup natural shredded coconut

1/2 cup raisins (optional)

1/2 cup chopped nuts (optional)

 

Preheat the oven to 350º.

Mix the dry ingredients in a bowl, stir in the remaining ingredients.

Drop by tablespoon on a cookie sheet lined with parchment paper.

Bake 12 minutes.

______________________________________________________________________________________________________________

 

FullSizeRender 12

Acorn Coconut Bar Recipe

When the weather outside turns cold and frosty I get the urge to bake.

Today I made Acorn Coconut Bars.

FullSizeRender 8

Acorn Coconut Bars

These are the kind of bars that have a shortbread-like crust and a soft and gooey center. I added acorn grits (coarse ground acorns) to the crust and to the gooey coconutty filling too. It’s all an experiment with acorns. I try to find ways to incorporate them into everyday recipes, sometimes as a substitution, sometimes as an add-in and sometimes as a feature.

I was inspired by the Coconut Bar recipe in the classic Fannie Farmer Cookbook. If you don’t already own the cookbook, you should go get it now, it’s the most used cookbook on my shelf and full of dog-ears and notes. It’s a classic.

___________________________________________

Acorn Coconut Bars

1 stick of butter (1/4 pound)

2 T confectioners sugar

3/4 cup flour + 2 T for filling

1/2 cup ACORN grits (1/4 cup for crust + 1/4 cup for filling)

2 eggs

1 cup brown sugar

1 t vanilla extract

1/4 t salt

1t baking powder

3/4 cup coarsely chopped nuts (I used pecans)

1 cup natural dried coconut flakes

Preheat the oven to 350º. Butter and flour an 8×8 baking dish.

Cream the the butter, then add the confectioners sugar, 3/4 cup of flour and 1/4 cup of acorn grits and blend. Pat evenly into the pan and bake for 15 minutes. While the crust is baking, beat the eggs, then add the brown sugar and vanilla, beating until thick. Mix the remaining 2 T of flour, salt and baking powder to the egg mixture and incorporate well. Beat in the nuts, remaining 1/4 cup of acorn grits and the coconut. Spread evenly over pastry and bake for another 25-30 minutes. Cool in the pan and cut into squares.

FullSizeRender 10

Crust made with Acorn grits

___________________________________________

Do you have a favorite acorn recipe?

 

Let me know how you like this one.

All my best,

Deb