Wild Things Round Up - Sumac
Tangy, tart, almost lemon-y and good, sumac was the featured plant for Wild Things in October. Enjoy the collection of recipes.
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Looking for a tasty snack? Try this loose recipe for Keffir Lime and Sumac Nuts from Hella Delicious. Don't be afraid to experiment with your own flavor combinations.
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From the 365 Kitchen, a whole host of sumac recipes in one post. Get ready for sumac mashed potatoes, and two sumac cocktails - the Blushing Lemon, and the Foraged Fashion. Gotta say, I tasted all of these personally, and can vouch for each and every one being delicious.
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From Hank Shaw, Hunter Angler Gardener Cook, a dish borne of the woods, where sumac was a natural addition. Feast your eyes on Ruffed Grouse Northwoods.
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From Cauldrons and Crockpots, Beks cooked up Palestinian Mousakhan, which is chicken with sumac, onions, and pine nuts.
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Here's a quick how-to from me about making Sumac Curd. Sumac curd it creamy and good, just like lemon curd, but it has a charming pink blush as well.
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Also from me, Hunger and Thirst, my local take on Za'atar Spice Blend.
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I like a tart applesauce, so it makes perfect sense to add a little sumac to make Spicy Grownup Applesauce.
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Finally, another recipe from my own kitchen Sumac-Dusted Trout. I eat a lot of trout, and can tell you that this simple preparation is one of my favorite ways of serving them.
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Sending out a sincere thank you to those who participate this month. People who cook with forage are such an inspiration! See you next month.
I'm sharing this collection of goodness with the Hearth and Soul hop.
