Monday, September 9, 2013

Marian Munro's Awesome Berry Inspired Recipes!

Marian on the show yesterday with
 the well-dried Mango pit!
Marian Munro, the Curator of Botany for the Nova Scotia Museum was a guest on yesterday's Weekend Gardener radio show. I love when Marian comes in to the studio as she always brings the most interesting botanical oddities! Yesterday was no exception and she brought in poison ivy (thankfully bagged!), a very old mango pit found in a two foot deep hole somewhere in NS and some wild syrup recipes that she developed using native berries.. Imagine them drizzled on ice cream, sundaes, yoghurt or added to milkshakes.. YUM!

Marian also welcomes botanical inquiries to her facebook page or through the museum. You can e-mail photos or ask questions!

Here are her recipes, and thanks to Marian for sharing with us!

Foxberry Syrup:

1 cup foxberries
1/2 cup water
1 cup sugar

Boil and cool. Good over ice cream, pancakes, etc.

Wild Cherry Syrup:

4 cups black or choke cherries
1/2 cup water
Boil, blend, then strain

Return the puree (about 2/3 cup) to the pot, add 2/3 cup of water, 3/4 cup of sugar and a couple of drops of almond flavouring. Reheat and stir until the sugar dissolves. Cool and serve over cheesecake, ice cream or pancakes.

Bunchberry Syrup (Marian's favourite and a recipe that was shared with her by a resident of Briar Island)

4 cups bunchberries
1/2 cup water

Boil and mash, sieve the pulp. Return to the pot and add 1/4 cup sugar, 1/2 tsp salt, 1 tsp cinnamon, 1 tbsp lemon juice and a sprinkle of nutmeg. Heat and serve hot with pork, or cold over ice cream.

Huckleberry Sauce:

Heat 2 cups huckleberries with 1/4 cup water and 1 cup sugar until the sugar dissolves. It's delicious on pancakes, ice cream or by the spoonful with unpleasant medicine!

Blackberry Sauce:

The same as for huckleberry sauce. Can strain some or all of it to remove seeds.

Sheep Sorrelade:

Boil 5 cups of water and 1 cup of sugar and add 1 pound of fresh leaves. Boil rapidly for a couple of minutes. Let steep for 2 hours before straining. Strain and chill another 2 hours. Mix with soda water or serve over ice.

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