My attempts to find green gooseberries became legendary/a long-running joke among my senior-year English class. Sadly, I ultimately failed, but I did find some jarred ones, which I used to make this crumble.
- 1 1/2 C Jarred Gooseberries
- 3 T Flour
- 2 T Elderflower Syrup
- 1 1/2 C Frozen Raspberries
- 1 T Fresh Chopped Mint (loosely packed)
- 6 T Honey
- 1/2 C Brown Sugar
- 1/4 C Almond Meal
- 2 T Flour
- 1/2 C Rolled Oats
- 1 Pinch Salt
- 4 T Butter
- Preheat the oven to 375 °F/190 °C.
- Mix together all the crust’s ingredients except the butter. Cut the butter into small pieces and rub it into the try mix.
- Heat the honey and mint in a saucepan, turn off the heat when the honey becomes a lighter consistency.
- Mix the other filling ingredients together and then add the mint honey.
- Put the wet mixture in a baking dish (I used a 22 cm x 12 cm/9 in x 5 in metal one) and top with the crust mixture.
- Bake for 30 minutes or so until the topping is crisped and the juices are bubbling.
I think these were probably inspired by looking at bolu bao (though these are NOT bolu bao) and wishing I could have some filled with pineapple. I added my beloved elderflower to the mix and made these.
Makes under 20.
For the filling
- 10 oz/284 g (Drained) Crushed Fresh Pineapple
- ¼ C Elder Flower Syrup
- Dash of Salt
- 1 T Flour
For the Crust
- 5 T Salted Butter
- 1 Egg
- 2 ½ T Powdered Sugar
- ½ t Almond Extract
- 1 ¼ (heaping) C Flour
- 3 T Corn Starch
- Preheat the oven to 350°F or 175°C.
Making the Filling
- Mix together the (drained) crushed pineapple with the elder flower syrup, place the combined mixture in a sauce pan and cook until the majority of the liquid evaporates.
- Add the dash of salt and flour into the mixture and combine. Cover and place this in the fridge until needed later.
Making the Crust
- Use an electric mixer to mix the butter, egg, sugar, and almond extract together until well combined. Then add in the flour and corn starch and mix well.
Making the Tartlets
- Take a tablespoon amount of dough and flatten in your palm, add in a teaspoon amount of filling. Cover the filling and smooth the dough into a rectangular prism shape. Repeat until there is no more dough or filling left.
- Place the tartlets on a silpat and put it in the over for 12 minutes or until lightly browned. Flip them after the 12 minutes has elapsed and cook for another 12 minutes.
- Take them out of the oven and place them on a cooling tray.
I really love roses and often add rosewater to my lemonade. This was made as part of a project I did in my high school junior year where I paired poems and recipes. It’s poem is here.
- 1 Can Ginger Ale
- Dash of Elderflower Syrup
- Juice of a Lemon
- 2 t Melted Prickly Pear Jelly
- Dash of Rose Water
- Mix it all together and enjoy.
This is my great aunt’s recipe that she makes from the plants she grows in her garden in Switzerland. It is super delicious and I love cooking with elderflower syrup! Since I can’t get elderflowers where I live right now, I made a honeysuckle syrup which was also very good!
- 15 Stemless Elderflowers or 30 Honeysuckle Flower Heads
- 6 1/3 C/15 dL Boiling Water
- 2 ib + 3.264 oz/1 kg Sugar
- 4 oz/113 g Citric Acid
- 1 Sliced Lemon
- Shake flowers to dislodge potential insects.
- Place in a jar with the lemon, hot water, sugar and citric acid.
- Let stand for two days and stir twice a day.
- Sieve until clear.
- Boil in a sauce pan and remove froth.
- Cool and serve in club soda or in whatever you like.