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AcornsAcorn Meal

Shelling Acorns: Using a nutcracker or pair of pliers, crack shells to remove acorn nuts. The nuts should be devoid of skins and white in color.

 

Grinding Acorns: Place shelled acorns in a blender; fill blender container with water. Blend on high speed for one or two minutes.

 

Leaching Acorns: Pour acorn pulp into a colander lined with a dish towel. Place colander under slow-running water; work pulp with hands for about five minutes. The water should run clear. If the pulp tastes bitter, continue to rinse under running water until bland in taste. Press out excess liquid; store in refrigerator or freezer until ready to use.

 

Drying Acorn Pulp: Spread damp acorn meal on a cookie sheet; place in oven on lowest temperature setting. As pulp begins to dry, crumble moist chunks with hands. For a finer texture, run pulp through a grain mill.

 

Uses: Acorn Meal can be added to dressings, soups and stews. It can also be used as a substitute for cornmeal.

 

Recipes Using Acorn Meal:

Related Link:

Food Fare Culinary Collection: Native American Cuisine

 


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