Sea Buckthorn Fudge
Sea Buckthorn Schnapps..Use frozen Sea Buckthorn berries. We are using Vodka for this recipe. Rum or Tequila also works.
Mark the date on the lid. Fill the jar with frozen berries. Fill up with clear, unflavoured vodka - 40% (80 proof).
Steep for 2-3 months in a dark place at room temperature, 18-20°C (64-68°F).
Shake lightly and taste it from time to time. (Flavours such as cinnamon stick, cloves, etc. can also be used for Holiday recipes. A boiled and cooled mix of 1/2 c. water and 1/4 c. maple syrup added to the end mixture will also add to the flavour.)
Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
Store (age) for at least 6 months in a dark place at room temperature before serving. The longer you store it, the better it gets. Filter once more. Mix with 7-up so you won't fall down.
3 cups brown sugar 2 cups confectioners sugar
3/4 cup evaporated milk 1 cup chopped walnuts (optional)
1 cup butter 1/2 cup Sea Buckthorn fine grind frozen berries
use magic bullet to grind frozen berries so seed inside is fine ground
Preparation: 8 x 8 pan. Bring brown sugar, evaporated milk and butter to a boil. Mix for exactly 10 minutes. Remove from heat and add Sea Buckthorn and confectioners sugar. Beat fudge with electric mixer on medium speed for exactly 5 minutes and stir in walnuts. Spread mixture into prepared pan and let cool before cutting into squares.
700g sea-buckthorn berries
3 tbsp orange juice
Single pint of cream
1 tsp vanilla extract
Sea-buckthorn Ice Cream Preparation: Method: Combine the sea-buckthorn berries, sugar and orange juice in a large saucepan. Cook over medium heat, stirring occasionally. Every now and then mash the berries against the side of the pan as they heat up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes. Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely. Meanwhile turn on ice cream machine and allow the bowl to chill. Combine the Sea Buckthorn mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.
Sea Buckthorn Granola Bars
Sea Buckthorn Ice Cream
Sea Buckthorn is found in many 5 diamond restaurants around the world.
From smoothies, sauces, dressings, desserts, liquors and wines....to meat, seafood and poultry; this tiny berry can pack a big flavour and nutrition punch.
TIP: Blend12 frozen berries at the bottom of magic bullet on flat blade first to break up berry seeds. Then add your smoothie ingredients.
For the culinary inclined, let us know what you come up with. For recipes originating on-line , credits will be added .
Sea buckthorn powder does not dissolve away in water and can be added to many dishes to provide a delicious taste and also extra value to your everyday snacks, baking, sauces and treats.
Dog biscuits - because we love our animals too, increase the nutritional content of their snacks by adding finely ground leaves and/or our Sea Buckthorn powder/ chaff to any dog biscuit recipe.
Sea Buckthorn & Amaretto Cheesecake
recipe: Sea Buckthorn Insider
Sea Buckthorn Bread
Missing piece courtesy of Clay.... this recipe is simple and very delicious. If I can't mess it up, neither can you!
2 cups rolled oats 2/3 cups of maple syrup
3 cups boiling water 1/2 cup of Sea Buckthorn Powder
2 tsp. sugar 4 tsp. salt
1 cup lukewarm water 1/4 cup melted shortening
2 pkg. dry yeast 7 cups flour
Soak oats in 3 cups of hot water. Cool for 20 minutes. Mix sugar, 1 cup of warm water and yeast. Let stand 15 minutes. Add Sea Buckthorn powder, maple syrup, salt, shortening and yeast to cooled oats. Blend. Gradually mix in flour, knead until smooth. Place in a greased bowl, cover and allow to stand in a warm place until double in bulk. (approx. 2 hrs.) Then knead lightly and form into two greased large loaf pans. Cover, let stand in warm place until double in bulk again. (approx. 2 hrs.) Bake at 350 F for 35-40 minutes.
4.5 oz. graham crackers
3.5 Tbs. butter, melted
20 oz. (2.5 pkgs) cream cheese, at room temperature
3 large eggs
1/2 cup sugar
1 tsp vanilla extract
¾ cup sea-buckthorn berries, fresh or frozen
3 Tbsp soft brown sugar
3 to 4 Tbsp Amaretto
3 to 4 Tbsp hot water
1, ¼ oz. pkg or 4 gelatine leaves (and some cold water for soaking)
Preheat oven to 350°F/180°C.
Grease a 24 cm/10 inch round springform/loose-bottomed cake tin with butter, line the base with parchment paper. Process graham crackers into fine crumbs, add melted butter and combine. Press the cookie mixture over base and sides of the prepared tin. Refrigerate for 15 minutes.
To make the cheesecake, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the cracker base and bake in the middle of a preheated 350F oven for 30 minutes, until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin).
Remove from the oven and cool completely.
To make the jelly layer, soak the gelatin powder or leaves in a few tablespoons cold water for 5 minutes.
Place the (defrosted, if necessary) berries into a blender and process until smooth. Press through a fine sieve to remove the seeds. Season to taste with sugar and Amaretto.
Squeeze the gelatine leaves to remove excess cold water, then stir into hot water (about 4 Tbsp) until dissolved. Stir into the sea-buckthorn purée. Pour the mixture carefully over cooled cheesecake. The jelly should not be to firm, whisk or heat slightly in microwave to make it a thick spreadable jelly.
Place into the fridge for at least 4 hours to set.
Bake in a 200 C oven for another 15-20 minutes, until the apples are softened and the sugar mixture has melted into a delicious toffee.
Cool a little, then transfer to a cake stand. Dust with icing sugar before serving.
A perfect palate-cleanser between courses, or an excellent dessert.
2 cups water
1 & 1/2 cup sugar
1/2 cup maple syrup
1 & 1/2 cups sea-buckthorn juice - preferably freshly extracted
Pour water and sugar into a small saucepan and bring to the boil. Reduce heat and simmer for 3-5 minutes to make a syrup. Cool. Mix sea buckthorn juice and syrup and churn in your ice-cream maker according to the instructions. Put it into the freezer to harden a little before serving.
Sea Buckthorn Muffins
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup old fashioned oatmeal
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp ginger
Dash of cloves
1 cup chopped peeled apples
1/2 cup chopped walnuts
1/4 cup chopped cranberries
1/4 cup halved seabuckthorn berries or 2 tlbs. sea buckthorn powder and 2 tlbs. juice
1/2 cup butter, melted and cooled
1/4 cup milk
1. Preheat oven to 400 degrees. Grease or line 12 standard muffin
cups (2 1/2") 2. Combine flour, brown sugar, oatmeal, baking powder, cinnamon, salt, nutmeg, ginger and cloves in large bowl. Mix in apples, walnuts and cranberries and sea buckthorn berries.
3. Whisk butter, eggs and milk in a small bowl until blended. Stir into flour mixture just until moistened. Spoon batter evenly into muffin cups.
4. Bake 20 to 25 minutes or until toothpick inserted into centres comes out clean. Remove to wire rack; cool completely.
Recipe by Cindy Murray
Sea Buckthorn fruit is the secret weapon to the flavour in these bars.Grind berries frozen in a magic or nutra-bullet to enable the seeds to chop up better.See substitutes if you only have the powder.
You Will Need
2 1/2 cups rolled oats
1/2 cup whole almonds or pecans, coarsely chopped
1/3 cup maple syrup
1/4 cup butter, cut into pieces
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup fine ground Sea Buckthorn berries (or use 1/8 cup of powder)
1/4 cup dried cranberries, coarsely chopped
1/4 cup dried blueberries, coarsely chopped
1/2 cup chocolate chips
Toast Oats and Nuts
Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.
Add oats and almonds or pecans to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.
Combine butter, maple syrup, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
Pour butter mixture in to bowl with toasted oats and almonds or pecans. Mix well. Let cool about 5 minutes then add Sea Buckthorn berries, cranberries and blueberries and chocolate chips. Stir to combine.
Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard to get the bars to stay together once cooled and cut).
It’s important to press the granola mixture into the pan and refrigerate the granola mixture for about 2 hours. This hardens everything and makes it easy to cut the granola mixture into bars. Right out of the refrigerator the bars will be hard since they are cold. Leave them out for an hour and they will warm to room temperature and become a little softer and chewy.
Cream Cheese Sea Buckthorn Snow Cookies
1/2 cup Butter
4 oz. Cream Cheese1 cup Sugar
4 Tb Sea Buckthorn Juice
2 cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Powdered Sugar
Cream together the butter and cream cheese. Add the sugar and cream until smooth. Blend in the sea buckthorn juice until it is fully incorporated. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredient into the wet and blend until just combined, careful not to over mix.
Place by 1-inch round balls onto a greased cookie sheet. Flatten the dough and scrape the top with a fork to make etchings on the top of the cookie. Bake at 375ºF for 10 minutes. Allow to cool a few minutes. In a small bowl, pour the powdered sugar. Take a cookie and place it top down into the powdered sugar. Make sure the sugar covers the top of the cookie with a light layer. Repeat this step with the rest of the cookies. If you have a sifter, you can simply sift the powdered sugar onto the cookies. Makes about 20 cookies.
Update: Add a couple of tablespoons of juice to the leftover powdered sugar to make a glaze that will add tons of delicious sea buckthorn flavour!
Ginger Snap Sea Buckthorn Cookies
3/4 c. butter or margarine, softened 1 c. granulated sugar
1 egg 1/2 c. real maple syrup
2 1/2 c. all-purpose flour 1 1/2 tsp. baking soda
1/2 tsp. cream of tartar 2 tsp. ginger
1 tsp. cinnamon 1/2 tsp. salt
1/2 c. of frozen Sea Buckthorn Berries ground to a fine powder in nutribullet or equivalent so the seeds are also ground.
Sugar for rolling
Preheat oven to 350 F. Cream butter and first amount of sugar with electric mixer. Beat in egg and maple syrup.
Sift flour, baking soda, cream of tartar, ginger, cinnamon, salt and frozen ground sea buckthorn berries. Mix all together well with electric mixer until well blended. Shape small balls, roll in sugar and place on greased cookie sheet. Bake in 350 f. oven for 12 minutes. Makes 2 or 3 dozen. A spin on an old favorite with unique subtle flavours of citrus and maple.
Sea Buckthorn Tea
Soothing and warm - cuddle up to this warm treat.
Put 12 thawed berries at the of your cup
Add 1 tlbs. of pure maple syrup, sugar or sweetener
Use a fork to pop open the berries
(cover the top of the cup with your hand as the berry juice will spray up)
Poor boiling water into your cup and let cool to your liking.
You can strain the skin and seeds out or simply keep them in the cup. When you bite into the seed, your body gets to use the full benefit of the berry.
Easy Muffin Tin Omlettes
Spray large 12 cup muffin tin with Pam
Crack one egg per cup and add 1/4 tsp. of Sea Buckthorn chaff (powder) then slightly scramble with a fork.
You can add whatever you have on hand but for this recipe I added a bit of each below:
Chopped ham, onion, green & red peppers, white cheddar, salt and pepper.
Heat oven to 400 and cook for 15 minutes. Serve with toast and fruit.
(Salsa or bruchetta also works as a side if the kids have eaten all the fruit).
*Great recipe for a fussy breakfast crowd as each person can add their own ingredients as they like.*
Scallops in Sea Buckthorn & Sweet Chili Sauce
1 1/4 lb of large scallops 2 tlbs. vegetable or olive oil
4 garlic cloves - fine chopped 2 tlbs. Sea Buckthorn Juice
1 tlbs. ginger - fine chopped 1 tlbs. lime juice
zest of 1/4 orange 1/4 cup chili sauce
Green onion - fine chopped 1/4 cup Cilandro - fine chopped
Salt to taste 1/2 tsp. Sea Buckthorn powder
Dry scallops with paper towel.
Heat pan to medium heat and use oi to cook scallops, garlic and ginger for 30 seconds or until just barely golden brown.. Add rest of ingredients. Cook another 1 to 2 minutes per side using tongs to flip once. Spoon liquid over scallops as they are cooking. Flipping once through cooking time and spooning liquid over scallops occassionally as they cook. Sprinkle with Sea Buckthorn powder and plate immediately.
Squash Pecan Cake with frosting and Sea Buckthorn Gastrique
Cut squash in ½, take seeds out
Rub squash with oil and brown sugar then place up-side-down on a sheet with parchment paper
Bake at 350° for 1 hr to 1 ½ hr. Cool and purée
1 Cup of pecans – spread on sheet with parchment paper in oven for 2 min. Cool, chop and set aside.
Blend the following ingredients until smooth:
3 eggs 1 ¼ cup brown sugar 3/4 cup veg. oil 1/3 cup Sea Buckthorn Juice
Blend in dry ingredients:
2 ½ cup flour 1 tsp baking soda ½ tsp salt
½ tsp ginger ¼ tsp nutmeg 1 tsp cinnamon
1/8 cup chaff (or powder) Add roasted purée squash
Spray a 9 by 13 inch pan, line withparchment paper and add cake batter
Bake at 350° for 35 – 45 min. Let cool.
Frosting – cream together:
8 ounces of cream cheese ¼ cup butter ½ cup brown sugar
4 tlbs. Sea Buckthorn juice
Bring to a boil: 2 cup berries 2 cup white sugar ½ cup water
Cook until berries are soft, strain and puree. Add ¼ cup of chaff (powder) and strain again.
*Wait for cake to cool to put frosting on top.
*Drizzle gastrique on plate, place cake on top, and drizzle more gastrique on top
Recipe by Bonnie Wishart-Crowne Plaza.
Sea Buckthorn Oatcakes - add a dollop of Sea Buckthorn Jelly to top of each Oatcake to jazz them up and add a secondary hit of flavour.
All-purpose flour 1 ½ cups Baking powder 1 tsp.
Granulated sugar ½ cup Butter ¾ cup
Salt ½ tsp. Rolled oats 1 ½ cups
Sea Buckthorn Juice ½ cup Cinnamon 1/4 tsp.
Stir flour, sugar, baking powder, cinnamon and salt together in bowl. Cut in butter until crumbly. Mix in rolled oats. Sprinkle with Sea Buckthorn Juice. Work into a ball with fork and then finish mixing with hands. Roll out to 1/2 inch thickness on a floured board. Cut into 2” squares or circles.
Lightly grease cookie sheet and bake in 350°F (180°C) oven for 15 min. or less. Makes about 2 dozen.
(To make Sea Buckthorn Juice: blend on high and use a fine sifter to strain berry juice from skin and seeds. If your blender is able to chop up the seeds finely, you can use the whole fruit in your recipe. Just ensure you have 1/2 cup of juice to add to your recipe).
Sea Buckthorn Posset and Crisp Raspberry Tart
For the posset: (can make ahead a few hours to one day)
600ml or 2 ½ cups of whipping cream
¾ cup of unrefined sugar
½ cup of sea-buckthorn juice
1 quart of raspberries
Icing sugar, to dust
For the pastry:
1 2/3 cup of organic plain flour
¾ c. unrefined caster sugar
½ cup of cold butter, cubed
Zest of one lemon
1 large free range egg
A posset is extremely easy to make and steeped in history, more than 500 years old and said to be one of Henry VIII favourites. It has 3 components, citrus, sugar and cream.
To make the posset:
Place the whipping cream and sugar into a large pan and slowly bring to the boil. Boil for three minutes – watch carefully. Remove from the heat and allow to cool. Add the sea-buckthorn and whisk. Pour into a container, cover and refrigerate for at least three hours to set.
To make the pastry:
In a large bowl sieve flour and mix in the sugar. Using your hands, rub in the butter until you have a crumb like texture and no big buttery lumps left. Add the lemon zest and mix.
Gently work in the egg and a little milk, just enough to form a dough. Do not over work, this will ruin the pastry and make it shrink when cooking. Best to under work than over.
Wrap the pastry in cling film and refrigerate for half hour. After half hour roll out your pastry nice and thin (2mm) and using a pastry cutter or knife, cut the required size for your baking tray. Place your pastry disks over each cup in the tray and gently press down until you have the pastry nice and neat on the edges. I used both a French Madeleine Pan plus a baby muffin tin.
Preheat oven to 350°. Bake in the oven for around 7 to 10 minutes until light golden brown. Remove from the oven and cool in a dry place. You are looking for a crispy semi-hard crust. (not a soft pastry texture).
To put the tarts together: (do just before serving)
Once your posset has set in the fridge, using two teaspoons, spoon the posset into the tart shells, being careful not to over fill. Cut the raspberries in half from the top down, and then place each half on its flat side to each tart. Dust with icing sugar.
Recipe by Nichola Smith-England. (adapted slightly to local ingredients and measures).
Sea Buckthorn Cremé Brule
6 egg yolks 6 tlbs. white sugar ½ tsp. vanilla extract
2 ½ c. heavy cream 2 tlbs. brown sugar
1/4 c. sea buckthorn juice or 1 c. sea buckthorn berries blended and strained.
Pre-heat oven to 300 degrees.
Beat egg yolks, 4 tlbs. white sugar and vanilla in mixing bowl until thick and creamy.
Pour cream and sea buckthorn juice into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream mix from heat immediately.
Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into the small heat-proof bowls.
Bake in preheated oven for 30 minutes in a shallow water bath. (Water bath: large glass dish with a bit of hot water at the bottom then place the Ramekins in the glass dish).
Remove from oven and cool to room temperature. Refrigerate for at least one hour or overnight.
Topping: Preheat oven to broil. In a small bowl, combine remaining 2 tablespoons of white sugar and brown sugar. Sift this mixture evenly over custard.
Place Ramekins under broiler until sugar melts, about 2 minutes. Or use a kitchen torch.
Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard sets again.
Sea Buckthorn Salsa
Pica de Gallo style - fresh and versatile
7 firm tomatoes or approx 2 1/2 c. - chopped then set aside to drain in colander
1 med. green pepper - fine chopped 1 med. onion - fine chopped
1 small zucchini - fine chopped 3 garlic cloves - fine chopped
1 small bunch of cilantro - fine chopped 1 Jalapeno - fine chopped
Salt to taste 1/4 cup of maple syrup
1/2 c. Sea Buckthorn Juice 1/4 c. Sea Buckthorn Powder
If you only have frozen berries, fine grind 1 cup of frozen berries so the seeds are cracked. Ad more tomatoes if you wish.
Mix all together and serve fresh or store in mason jar in refrigerator.
This is a chunky fresh salsa made with everything we can grow or get from New Brunswick. This party size recipe can be served with an assortment of cheese and salsa chips or on the side with salmon, chicken or with a hearty beef taco.
* Although not grown in New Brunswick, 1/4 cup small chop mango is a good addition.
Peanut Butter Balls with Sea Buckthorn
1 cup icing sugar 3/4 cup peanut butter 1 tsp. butter Pinch of salt
1/3 cup chopped cherries 1/3 cup Sea Buckthorn powder
1/3 cup ground pecans 1/4 cup Sea Buckthorn Juice – optional
2 oz. Melted chocolate – (dark, white or milk chocolate)
Method: Grind pecans in a magic bullet or blender. Add Sea Buckthorn powder to the pecan mix and set aside. Mix icing sugar, peanut butter, butter, salt, Sea Buckthorn juice and cherries until blended. Mix in about half of the pecan mixture. Slowly melt chocolate. Prepare a cookie sheet with wax or parchment paper. Roll the mixture into small balls and then roll half the balls in the pecan/sea buckthorn powder mixture and then roll the other half in the melted chocolate and place on the parchment paper. To make the crisscross lines on the peanut butter balls, lift a spoon about 12 inches above the cookie sheet and drizzle the chocolate. Put the pan in the fridge to allow the chocolate to harden and the peanut butter balls to firm up for about 30 minutes. Once firm, they can be put into a container and then stored in the fridge for a week.
To juice berries and you don’t have a juicer, grind or blend frozen berries and then put them in a wire strainer over a bowl to melt. This allows the juice to melt down into the bowl. If you have a lot of left over juice, put it in ice cube trays to freeze and then once froze, put the cubes into zip lock bags and place back in the freezer for future use in your sauces, baking, salsa’s, or dips.