Tag: sea buckthorn

Sea Buckthorn Caramel Sauce

Sea buckthorn caramel sauce

Sea buckthorn caramel sauce

This can be made with any wild juice. I have tried this with guelder rose berries, wild blackberries and barberries. This is lovely dribbled over ice cream, seaweed pannacotta or a wild berry and carragheen cheesecake.

Ingredients
300 ml sea buckthorn juice
300 grams white sugar
30 grams butter
100 ml double cream

Directions
Measure out all the ingredients. Put the juice and the sugar into a saucepan and, over a low heat, stir to dissolve using a clean wooden spoon that has not been used for making soups and stews. (Old spoons can release old flavours into your sweets!)

Once the sugar is dissolved, stop stirring and turn up the heat a little. As the toffee solution heats it will start to darken in colour. Stir only occasionally. Let the temperature reach 110°C (230°F) when measured on a sugar thermometer. This is the thread stage. When you drop the syrup into a glass of ice cold water it will hang in soft threads and not dissolve.

Remove from the heat and add the butter, stirring to dissolve. As the temperature drops, stir in the cream. Return to the heat.

Now reheat again to 110°C (230°F). At this stage pour immediately into a warmed ceramic jug and serve with dessert. If it is cold and served later you may wish to stand the jug in a bowl of warm water to increase viscosity again.

Sea Buckthorn Toffee

This recipe for sea buckthorn toffee can also be made using crab apple verjus. These cold or pressed, tart juices make a fabulous sweet and sour, tangy toffee. For tips on picking and making sea buckthorn juice follow this link. Juices such as rowan berry juice and hawthorn juice which are made by extracting the juice in a little water have a more delicate flavour so use as little water as possible. See Rowan Fudge recipe for more about juice extraction.

Rowan berry toffees

Rowan berry toffees

Ingredients
300 ml sea buckthorn juice
300 grams white sugar
30 grams butter
100 ml double cream

Directions
Line a 20cm square baking tin with greased parchment paper and put to one side. Measure out all the ingredients.

Put the juice and the sugar into a saucepan and, over a low heat, stir to dissolve using a clean wooden spoon that has not been used for making soups and stews. (Old spoons can release old flavours into your sweets!)

Once the sugar is dissolved, stop stirring and turn up the heat a little. As the toffee solution heats it will start to darken in colour. Stir only occasionally. Let the temperature reach 120°C (250°F) when measured on a sugar thermometer. This is the hard ball stage when drops of the toffee solution dropped into a cup of ice-cold water will remain as firm balls of toffee.

Remove from the heat and add the butter, stirring to dissolve. As the temperature drops, stir in the cream. Return to the heat.

Now heat to 140°C (280°F) when measured on a sugar thermometer. The toffee solution will have become much darker and the bubbles have become smaller and closer together. This is called the soft crack stage when drops of toffee solution dropped into a cup of ice-cold water will separate into hard threads that will flex a little before snapping. At this stage pour immediately into your lined baking tin.

You can also use silicon moulds. Here I used Little Kitty ice cube trays but they made enormous toffees and kept my foraging guests quiet for a very long time!

Sea buckthorn toffees

Sea buckthorn toffees

Sea Buckthorn Caramel Sauce

Another thing to note is that this recipe will also make a delicious wild juice caramel sauce if you remove from the heat at both stages at a temperature no greater than 110°C (230°F). This is lovely dribbled over ice cream or with fruit.

Sea buckthorn caramel sauce

Sea buckthorn caramel sauce

More Notes on Making Sweets with Wild Berries

Caramel = White Sugar + Cream
Butterscotch = Brown Sugar; cooked to 140°C / 280°F
Toffee = Brown Sugar + Butter; cooked to 150°C / 300°F
Fudge = White Sugar + Milk (+ Butter); cooked to 110°F / 230 °C
Nougat = Water + Corn Syrup (+ Whipped Egg White (+ Sugar + Corn syrup (+ Butter + Vanilla)))
Brittle = Water + White Sugar + Syrup (+ Butter + Baking Soda); cooked to 150°C / 300°F

Sugar Candy Table

(From Justin Dunham)

Stage Temperature (°F) Temperature (°C) Sugar
Thread 230–233 °F 110–111 °C 80%
Soft Ball 234–240 °F 112–115 °C 85%
Firm Ball 244–248 °F 118–120 °C 87%
Hard Ball 250–266 °F 121–130 °C 92%
Soft Crack 270–290 °F 132–143 °C 95%
Hard Crack 295–310 °F 146–154 °C 99%
Clear Liquid 320 °F 160 °C 100%
Brown Liquid 338 °F 170 °C 100%
Burnt Sugar 350 °F 177 °C 100%

Sea Buckthorn Marinade for Venison

Here is my recipe for sea buckthorn marinade. This is especially good in the late Autumn and Winter months. The spices make it smell like Christmas and, after the warm reception it got from my resident tasters, I think its a hot favourite for Christmas dinner. Serves 4.

Ingredients
4 large (or 8 small) venison sirloin steaks (I was given red deer but roe deer will be fine too)
200 ml sea buckthorn juice
200 ml maple syrup (an extravagance but it was on sale in the shop, otherwise use dark honey with an optional dash of molasses)
200 ml red wine
1 tsp curry powder (or 2 tsps powdered hogweed seed)
1 tsp ginger
1 tsp hot pepper sauce
Salt and pepper.

Directions
Combine all the ingredients and pour over the venison steaks in a bowl. Cover and leave overnight in a cool larder but don’t refrigerate. When you are ready to cook, take the steaks out and pat dry with paper, but keep the marinade.

Fry the steaks in a frying pan, in olive or rapeseed oil, for two minutes on each side. This will caramelise the outside and cook them, leaving a pink centre. Perfect!

Nest them in a shallow oven dish, ideally on a bed of sautéed dulse seaweed, and keep them warm in a low oven. Cover them lightly with foil so they don’t dry out.

Heat the marinade up, adding any juices from cooking the venison, and simmer for 5-10 minutes to reduce the mixture to a gravy consistency. Pour over the steaks. Serve hot with buttered new potatoes and peas.