Acorns The Surprise Fall Fruit

Normally you wouldn't put acorns in the same categories as other fall fruits. One they're typically squirrel food , and two, they are highly poisonous if not properly prepared. Yet acorns can be a vital part of an autumn diet. The nuts are another alternative to another fall favorite, chestnut.

There is a big article about them in today's Dining Section of the New York Times. Margaret Lee wrote the article and used her own background for it. Koreans are big fans of acorns and make a dish called dotorimuk or acorn jelly. It seems like it;s served as a side and has a fiery red pepper dressing, similar to the cabbage dish kimchi. it has a silky custardy consistency , probably like that of chestnut pudding.Other acorn lovers are the Germans who turn the nut into coffee (news to me) and the Native Americans who used the flour in baking.

You have to know what you;re doing when cooking acorns. The tannins have to be completely leached or they could be completely toxic. The acorns should be completely and repeatedly rinsed. The water will turn brown with t he tannins after three hours and then a fresh rinse is required Also the type of oak is important,A white oak acorn is less astringent than a red oak and probably has less poisons.

Acorns are an unusual alternative to chestnuts and a unique fall dish. It's something for the brave to try as well as for a foodie with a lot of free time. If you want try them for a different fall treat