Acorn Recipes

ACORN PANCAKES

Break an egg into a bowl. Add:
1 teaspoon salad oil
1 teaspoon of honey or sugar
1/2 cup of ground and leached acorns
1/2 cup of corn meal
1/2 cup of whole wheat or white flour
2 teaspoons of double action baking powder
1/2 teaspoon of salt
1/2 cup of milk

Beat all together. If the batter is too thick to pour, thin it with milk. Pour pancakes into a hot, greased griddle and cook slowly until brown on both sides.
Serve with butter and syrup or wild blackberry jam. Delicious!!

PREPARATION OF GROUND ACORN MEAL

  1. Pick up several cupfuls of acorns. All kinds of oaks have edible acorns. Some have more tannin than others, but leaching will remove the tannin from all of them.

  2. Shell the acorns with a nutcracker, a hammer, or a rock.

  3. Grind them. If you are in the woods, smash them, a few at a time on a hard boulder with a smaller stone, Indian style. Do this until all the acorns are ground into a crumbly paste. If you are at home, it’s faster and easier to use your mom’s blender. Put the shelled acorns in the blender, fill it up with water, and grind at high speed for a minute or two. You will get a thick, cream-colored goo. It looks yummy, but tastes terrible.

  4. Leach (wash) them. Line a big sieve with a dish towel and pour in the ground acorns. Hold the sieve under a faucet and slowly pour water through, stirring with one hand, for about five minutes. A lot of creamy stuff will come out. This is the tannin. When the water runs clear, stop and taste a little. When the meal is not bitter, you have washed it enough.

    Or, in camp, tie the meal up in a towel and swish it in several bucketfuls of clean drinking water, until it passes the taste test.

  5. Squeeze out as much water as you can, with your hands.

  6. Use the ground acorn mash right away, because it turns dark when it is left around. Or store in plastic for freezing if you want to make the pancakes later.

Traditional Venison Acorn Stew

To make venison stew, you will need the following:

2 lbs venison, cut up
1 Cup finely ground acorn meal

Cover venison with water in pot or basket; Add hot rocks to simmer until meat almost falls apart. Remove meat from broth and chop into fine pieces. Return to pot with liquid and stir in acorn meal. Serve hot.

Acorn Stew

To make stew, you will need the following:

1 lb stewing beef
1/2 C finely ground acorn meal (tannin removed)
Salt and pepper to taste

Place beef in heavy pan and add water to cover. Cover with lid and simmer until very tender. Remove from liquid and cut meat into very fine pieces. Return meat to the liquid. Stir in the acorn meal. Add salt and pepper as desired. Heat until thickened and serve.

Acorn Bread

To make bread, you will need the following:

6 Tbl. cornmeal
1/2 C cold water
1 C boiling water
1 tsp sale
1 Tbl butter
1 pkg active dry yeast
1/4 C lukewarm water
1 C mashed potatoes
2 C all-purpose flour
2 C finely ground leached acorn meal

Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add sale and butter and cool to lukewarm. Soften yeast in lukewarm water. Add remaining ingredients to corn mixture, along with yeast. Knead to a stiff dough. Dough will be sticky. Cover and let rise in warm place until doubled in bulk. Punch down, shape into two loaves, cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.

Acorn Griddle Cakes

To make cakes, you will need the following:

2/3 C finely ground leached acorn meal
1/3 C unbleached flour
1 tsp. baking powder
1/3 tsp. salt
1 Tbl honey
1 egg, beaten
3/4 C milk
3 Tbl melted butter

Combine dry ingredients. Mix together egg and milk, then beat into dry ingredients, forming a smooth batter. Add butter. Drop batter onto hot, greased griddle. Bake, turning each cake when it is browned on underside and puffed and slightly set on top. Makes 12 to 15.

ACORN BREAD

* 2 cups acorn flour
* 2 cups cattail or white flour
* 3 teaspoons baking powder
* 1/3 cup maple syrup or sugar
* 1 egg
* ? cup milk
* 3 tablespoons olive oil
* Bake in pan for 30 minutes or until done at 400 degrees

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