2009 October 23 « Edible Aria

Elderberry Syrup

October 23, 2009 at 7:43 pm (Healing food) (anti-inflammatory, antioxidant, antiviral, cinnamon, Elderberry Syrup, Fight Back Fridays, ginger, nutritive, raw honey, Sambucus nigra)

“European elder is a plant native to Europe, Northern Africa, and Western-and Central Asia. Its flowers and berries have a long history of use in traditional European medicine. Elder berries have also been used for making preserves, wines, winter cordials, and for adding flavor and color to other wines. Native Americans used the flowers, berries, and bark of elderberry trees to treat fevers and joint pain for hundreds of years, but elderberry’s real claim to fame is as a cure for the flu. Israeli researchers have developed five formulas based on elderberry fruit that have been clinically proven to prevent and ameliorate all kinds of influenza.” –Mountain Rose Herbs

“This syrup is especially helpful for those with colds or flu. The elderberry will assist with the healing while the added cinnamon, ginger and cloves will help the syrup to be warming and the honey adds an antibiotic and quality while also making the syrup soothing for sore throats and coughs. Take 1 tablespoon per hour during illness. Elderberry syrup is also a wonderful preventative so you can take a few tablespoons of this syrup each day during cold and flu season to help avoid getting sick. Better yet, pour it over your pancakes and benefit from it’s health promoting properties while enjoying this special breakfast treat!” –HerbMentor

1/4 pound dried organic elderberries (Sambucus nigra)
5 cloves
1 cinnamon stick
1 heaping tablespoon grated fresh ginger
2 cups filtered water
1 cup raw honey

Combine all ingredients except honey in a small pot. Bring to the boil, then cover and simmer until the liquid has reduced in volume by half, about 25 minutes. Allow to cool to room temperature, then stir in honey. Transfer to a sterile jar and store in the refrigerator for up to 2 weeks.

Take up to 1 tablespoon per hour during illness or up to 3 tablespoons per day during cold and flu season to help avoid getting sick.

This post is part of The Food Renegade’s Fight Back Fridays

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

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Kentucky Bourbon-Glazed Chicken

October 23, 2009 at 6:44 pm (Comfort food, Fruits, Vegetables, Plants, Meat, Poultry, Game) (chicken, homemade mustard, Kentucky Bourbon, tarragon, wild honey)

Local, pastured chicken brined overnight with garlic, peppercorns and lemon peel, then slow-roasted with homemade coarse mustard, wild honey, fresh tarragon and Kentucky bourbon..

Kentucky Bourbon-Glazed Chicken

For the Brine (adapted from a sub-recipe by Thomas Keller)

8 cups filtered water
1/3 cup kosher salt
2 oz raw honey
6 bay leaves
10 unpeeled garlic cloves
1 tablespoon whole black peppercorns
1/2 bunch fresh thyme
1/2 bunch fresh parsley
2 teaspoons finely grated lemon peel
1/4 cup lemon juice

Combine all ingredients in a pot and boil for 1 minute to dissolve the salt. Transfer to a large bowl and allow to cool to room temperature, then chill in the refrigerator for 2 hours. Add chicken pieces to the brine and press to submerge. Refrigerate overnight.

For the Glaze

1/4 cup homemade coarse mustard
2 tablespoons raw honey
2 tablespoons pastured butter, melted
1 1/2 oz good Kentucky bourbon
2 cloves garlic, minced
2 tablespoons white onion, minced
1 teaspoon fresh tarragon, minced
1 teaspoon fresh parsley, minced
sea salt and freshly-ground pepper

To prepare

Drain chicken and pat dry. Lightly coat on all sides with glaze , then place in a 325 degree oven for 20 minutes. Turn up the heat to 375 and cook another 10-15 minutes until the skin has crisped and the juices run clear.