Recipe Recipes from Forage: Appetizers, Spreads, and Snacks

[Kathy in FL]

I have several out of print cookbooks that have recipes for foraged foods. I am going to try and divide them up appropriately - appetizers, desserts, main dishes, side dishes, etc. - and put them here in Granny’s Kitchen in different threads. It is going to take me a long while to accomplish this and I want people to know they can add their own. Most of them will be from Eastern part of the continental US but I also have a book that is specific to the Rocky Mountains, and even one from Hawaii and I think one from the Caribbean if I didn’t lend it out.

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Black Walnut or Hickory Nut and Cheese Sticks

1 standard pie crust (however you want to make it … frozen, fresh, pat in pan)
1 cup sharp cheddar-like cheese, shredded
1 egg white beaten until frothy with 1 T. water
3/4 c. finely chopped nuts (black walnut or hickory)

Preheat oven to 350 degrees. Roll the cheddar cheese into the pie crust or if you are making it from scratch, add the cheese to your ingredients. Roll the dough out 1/4” thick and cut into finger sized pieces. Brush all the sides with egg white and then roll in finely chopped nuts. Place 1” apart on a good baking sheet and bake at temp for 12 minutes or until golden and crispy. Directions call for baking sheet to be undressed but a little nonstick spray won’t hurt, or better yet parchment paper. Transfer from baking sheet to cooling racks … like a cake or cookie rack. Let them sit until they firm up and you can serve them either warm or room temp.

Note: I’ve also used pecan meal and almond meal to make these. Not flour, that’s too fine. Meal will have just enough grit to give them texture.

Note 2: You can substitute regular flour in your pie crust recipe with a nut flour … such as almond or whatever you have on hand. I like to make some of my pie sheets with bean flour mixed in as well. Anything that makes the wheat flour go further.

Note 3: I’ve used a pastry crust (like a phyllo that you find at the grocery store in the box) and it really changes this up.

You’d think these things would turn out like a cookie but they are more like a “chip” as they are savory.

 

[Kathy in FL]

Hickory Nut Stuffed Eggs

6 hard boiled eggs, cooled, shelled, and halved lengthwise
2 T. Softened butter (or ghee)
2 T. Light cream (from canned, powdered, fresh, etc)
2 T. of your favorite prepared mustard
1/3 c. Hickory nuts, finely chopped
salt and pepper to taste

Remove the egg yolks to a mixing bowl and mash them up with a fork. The larger the chunks, the chunkier the filling winds up. I prefer mine creamy so mash them up finely. Then blend well with the butter and cream. Add the mustard and then the nuts and mix well. Add salt and pepper to taste but use a light hand until you get it where you want it. Spoon mixture into egg whites. Or you can get fancy and pipe it in but I rarely bother as they don’t last long on the appetizer platter. LOL

Note: You can also do this with walnuts, filberts, Brazil nuts, and pecans. Each nut will give you a slightly different flavor. I haven’t done this with cashews or peanuts but can probably be done that way as well.

 

[Kathy in FL]

Dittany Sour Cream Dip

1 T. Butter (fresh, made from powder, canned, ghee)
1/4 c. Fresh dittany leaves, finely chopped
2 T. Chopped chives
1/2 c. Sour cream (fresh, canned, made from powder)
1/2 c. Cottage cheese
salt (optional)

In a small skillet, melt butter over medium heat. Add dietary and chives and cook, stirring, for about 3 to 5 minutes or until fully wilted. Cool the mixtures. Blend sour cream and cottage cheese until fully melded together and smooth. Stir cooled herbs into that mixture and blend so they are evenly distributed. Add salt to taste if needed/wanted. Yields approx 1 cup.

 

[Kathy in FL]

Jelly-Nut Spread

1/2 c. Wild fruit jelly, jam, marmalade, preserves (whatever you have or that pleases you most)
1/2 c. Chopped pecans, black walnuts, butternuts, or hickory nuts (hazelnuts/filberts would be another option. Almonds maybe as well but I’ve never tried them)

Mix jelly and nuts well. If the nuts you are using are particularly hard you can soak them first if desired. Yields approx 1 cup. You can use them as a “dip” or spread or as desired. I’ve put it between cake layers, made tea sandwiches with them, used it for a pita chip dip, spread it on a cheese dip, etc. If you are hungry how pretty it looks isn’t going to matter but it does make a nice center piece to a appetizer tray or table at a buffet line.

 

[Kathy in FL]

Mushroom Spread or Relish

1 1/2 cup wild or domestic mushrooms, cleaned and sliced
boiling water
1/2 t. Salt
1/2 c. Stuffed olives, finely chopped
1/2 c. Sweet pickles, finely chopped (I’ve also used sweet pickle relish)
1/2 c. hard boiled egg, finely chopped
2 to 3 T. Mayo (any flavor) or Miracle Whip (homemade or commercial versions)

Cover mushrooms with boiling water in a saucepan, add salt, and simmer for 8 to 10 minutes, or until tender. The type and age of the mushroom you use will determine cooking time. Drain and cool. Mix with remaining ingredients. Yield approx 2 cups. This is best used as a type of canapé spread.