• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

  • Home
  • About
  • Wild Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Goat Milk Sorbet With Currants, Yarrow And Black Walnuts

Jump to Recipe Print Recipe

goat milk sorbet with red currant syrup black walnuts and yarrow I know a special woman that has trouble digesting cow dairy and gluten. I have a couple sweet tricks up my sleeve, but tossing out two of my favorite standby’s has made things a bit tricky-a good creative exercise.

With the increasing skepticism of bovine dairy and gluten, you probably know someone with a dairy or gluten intolerance that likes sweets, and that has limited options when dining out. You can imagine how frustrating it can be for them going out to a restaurant and wanting to end dinner with a little something, only to find that most of the options contain gluten, cow dairy, or both. This dessert fits the bill for all of that.

First off, goat milk. It can be tricky to find, but it’s a great thing, and it’s not terribly “goaty” or barnyard flavored either.

If you’re in the Midwest, try looking for goat milk it at the Heartland Market in St. Paul, they sell it regularly, as do a number of coops. You can also go direct to the source of my favorite goat milk: Poplar Farm, and inquire who they’re selling to currently.

It goes without saying you could easily make a frozen custard with goat milk too, but with enough sugar in the mix you can make a decent sorbet, which will give you a lighter finished product than if eggs were added. Either sorbet or custard would work here though, so I’ll provide recipes for both.goat milk sorbet with red currant syrup black walnuts and yarrow

The garnishes here are a lot of fun too. Red currants have more of a fruity quality than the larger black currants, and can bring some zip as well as color to a dish. I kept it super simple: a basic syrup made from cooking the currants with sugar. You could use black or white currants here too, but know that black currants have much more flesh in them, which gives a higher yield. They have a slightly different flavor than red or white currants too-it’s more astringent, dark, and jammy.

black, white, and red currants

The black walnuts add some texture here, and their aroma adds depth to an already interesting blend of things. All they need is some toasting, which rounds out their  flavor a bit and also makes it easier to remove the papery skin. If you’re like me and you don’t exactly have time to shuck black walnuts, you might check out Hammon Black Walnuts– a cool American company. Hammons has a number of black walnut products, with their black walnut oil being one of my favorites, it’s much more delicate than you’d expect since it’s made from a blend of regular and black walnut oils.

The yarrow is probably my favorite addition to the dish, it’s a great example of how I think it can be used: simply and with restraint. Adding only a small sprig or two gives a little aromatic explosion here and there, and the bitterness is welcome combined with the sorbet and syrup, which are pretty sweet.

I’m including a number of recipes here since there are a lot of different ways you could play with the ingredients.

goat milk sorbet with red currant syrup black walnuts and yarrow

Print Recipe
No ratings yet

Goat Milk Sorbet With Red Currant Syrup, Yarrow, And Black Walnuts

Yield: 5 cups
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: Italian
Keyword: Chestnut honey, Currants, Goat Milk, Yarrow

Ingredients

  • 1 qt goat milk
  • 1 cup honey
  • Sprigs of yarrow to garnish
  • Black walnuts toasted and rubbed of their skins
  • 1/4 tsp kosher salt
  • 1 recipe currant syrup follows

Instructions

  • Bring the goat milk, salt and honey to a simmer in a sauce pot just long enough to melt the honey. Transfer the mixture to an ice cream machine and process until the sorbet has thickened and increased in volume, about 45 minutes per batch depending on your machine. Transfer the sorbet to a container and freeze until needed. To serve the sorbet, place some custard dishes in the freezer to chill. Remove the custard dishes when it's time to serve and drizzle two tablespoons of syrup in each. Top the syrup with a few scoops of sorbet, garish with the black walnuts and yarrow, and serve immediately.

Notes

I'm including syrup recipes for both red and black currants. You wouldn't think that there would be much difference, but black currants are usually bigger than red or white currants from my experience, and the extra flesh means they yield about twice as much finished syrup.
Print Recipe
No ratings yet

Red Currant Syrup

Yield: 1/2 cup
Servings: 4

Ingredients

  • 1 pint red currants
  • 1/2 tsp fresh grated lemon zest
  • 4 tbsp sugar

Instructions

  • Bring the currants, lemon zest and sugar to a boil. Crush the currants with a wooden spoon and pass through a strainer, pressing on them to release as much juice as possible. Return the sweetened juice to a pan and reduce on medium heat skimming occasionally to remove scum that rises to the top until a 1/2 cup of liquid remains. Transfer the syrup to an air tight container and refrigerate or freeze until needed.

Related

Previous Post: « Indigo Milkcaps Preserved In Herb Oil
Next Post: Puffball Ravioli, Mushrooms, and Sage Butter »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

James Beard Award Winner

beard award

Subscribe (It’s free)

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
Venison that totaled my Honda. With prairie turnip Venison that totaled my Honda. With prairie turnips, @teparybeans Huun Ga’i Pima corn, dried squash and ramps. A few comfrey flowers and dill. 

#carmeat #easyweeknightmeals #timpsila #prairieturnips #wastenotwantnot
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·