- Related article
- Culinary counterattack
*Japanese Honeysuckle* Introduced as an ornamental plant because of its fragrant, pretty flowers, the Japanese honeysuckle _(Lonicera japonica)_ has become a nuisance throughout the United States because its creeping vines crowd and choke native vegetation. *Its berries are poisonous*, but the flowers and their nectar are sweet and can be eaten off the plant or steeped for tea. *Recipe: Hummingbird Fizz* By Sheina Sim Ingredients: • Honeysuckle syrup (made the same day or one day before) • Watermelon chunks • Club soda • Rum • Ice p(image-right). !/assets/48618/invasfizz.jpg(Hummingbird Fizz)! Syrup ingredients: • Bowl of honeysuckle flowers • Bowl of water • Several cups of white granulated sugar • Squirt of lemon juice Syrup instructions: 1. Break off the green base of the honeysuckle flower 2. Submerge flowers in water and refrigerate overnight (use more flowers to increase flavor) 3. Combine honeysuckle water with equal parts sugar (1 cup water to 1 cup sugar) in a saucepan and heat at low temperature to dissolve sugar 4. Once all the sugar is dissolved, allow to cool 5. Mix in one squeeze from a wedge of lemon to prevent crystallization Instructions: 1. Muddle watermelon chunks at the bottom of a glass 2. Add one part honeysuckle syrup, 4 parts club soda, and a shot of rum 3. Serve over ice 4. Garnish with tiny umbrella or something else that looks nice on the rim.
*Garlic Mustard* Garlic mustard _(Alliaria petiolata)_ is a European relative of cabbage, broccoli and turnips. It can be just as tasty, but the same properties tend to be off-putting to native herbivores, which has contributed to its successful invasion of the Midwest, the East Coast and the Pacific Northwest. Garlic mustard also releases chemicals into the soil that can harm neighboring plant communities. Fortunately, its roots do not grow deep so it can be yanked easily from the ground. *Recipe: Garlic Mustard and Artichoke Dip* By Sheina Sim Ingredients: • 4 cups chopped garlic mustard • 1/2 cup extra virgin olive oil • 1 yellow onion, diced • 2 tablespoons butter • 1/2 cups all purpose flour • 1 1/2 cups chicken or vegetable broth • 1 1/2 cups heavy whipping cream • 3/4 cup shredded Parmesan cheese • 2 tablespoons chicken or vegetable bouillon • 1 1/2 teaspoons lemon juice • 1 can quartered artichoke hearts, diced • 1 cup shredded Monterey Jack cheese • 1 teaspoon sugar • A few splashes of Tabasco sauce • 3/4 cup sour cream • 1 cup flavored broth Mustards can be tough and fibrous. My first thought was to sauté them in oil, but that didn’t work, so I braised them in chicken broth to soften them a bit. Unfortunately, the garlic flavor and smell was lost in the process. When I make this again, I’ll add some chopped garlic to the sautéed onions. Instructions: 1. Braise chopped garlic mustard in chicken broth until soft 2. Remove garlic mustard from braising liquid and set aside 3. Sauté onions in oil until translucent over medium-medium/low heat 4. Add butter and heat until melted 5. Mix in flour to make a roux 6. Allow the edges of the roux to brown a little 7. Slowly add broth and mix to incorporate (don’t add it too fast or the glutens won’t relax enough to thicken the broth!) 8. Once the broth is added, slowly incorporate the heavy whipping cream 9. Reduce heat to medium-low/low 10. Add remainder of the ingredients (including the braised garlic mustard) individually, making sure each one is well-incorporated.
*Feral Swine* A growing nuisance in the South and Midwest, feral swine _(Sus scrofa)_ are relatives of domestic pigs that escaped or were released as a food source during European colonization. Feral swine damage vegetation by digging and trampling. These aggressive creatures will attack other animals, including livestock, and even people. There is plenty of meat on them, though, and many natural resource managers are encouraging recreational hunters to reduce their populations. *Recipe: Pulled Feral Pork Sandwiches* p(image-right). !/assets/48619/invasswine.jpg(Pulled Feral Pork Sandwiches)! Ingredients: 4 lb. feral pig shoulder roast 1 tablespoon vegetable oil 2 tablespoons brown sugar 1 tablespoon salt 1 teaspoon ground black pepper 1 large yellow onion, chopped 1 clove garlic, minced 1 ½ cups tomato ketchup 1/2 cup yellow mustard water as needed Instructions: 1. Coat bottom of slow cooker with vegetable oil 2. Add pork roast. 3. Stir in all ingredients, spooning mixture over pork roast 4. Add water until roast is halfway submerged, then occasionally to maintain level 5. Cook low for 6-8 hours until meat easily falls off the bone 6. While still in slow cooker, use a pair of forks to shred pork meat, removing fat as desired 7. Enjoy on a toasted bun. This recipe is intentionally simple to allow the feral pork flavor to come through. Add or even cook in barbecue sauce as desired. Top the sandwich with coleslaw to enjoy it southern style.
*Himalayan Blackberry* The Himalayan blackberry _(Rubus armeniacus)) has Armenian origins but was brought from Germany by botanist Luther Burbank in the late 19th century. Since then, it has spread across half the United States by animals who ingest the berry and deposit the seeds in their feces. The thorny bushes are a pest to hikers and herbivores but they do bear tasty fruit in mid- to late summer. They are best stopped by pulling up the seedlings. *Recipe: Himalayan blackberry custard tartlets* By Sheina Sim Ingredients: • 9″ pie crust (you can buy one frozen or make it yourself) • 2 cups vanilla custard (directions follow) • 2 cups Himalayan blackberries Vanilla custard ingredients: • 2/3 cup sugar • ¾ cup evaporated milk + ¼ cup water (hot but not boiling) • 2 tablespoons butter • 2 tablespoons flour • 2 egg yolks • 1 teaspoon vanilla extract Vanilla custard instructions: 1. Combine sugar and flour 2. Cream in egg yolks 3. Slowly add hot milk while stirring over low to medium heat 4. Add butter as custard gets hot and thickens 5. Add vanilla 6. Remove from heat when it reaches desired consistency 7. Allow to cool and then chill in the refrigerator Instructions: 1. Cut pie crust into 4-inch diameter circles 2. Bake tartlets at 450° F. for nine minutes or until golden brown 3. Allow to cool 4. When crust is cool to the touch, pour in refrigerated vanilla custard 5. Completely cover the custard with fresh and thoroughly washed Himalayan blackberries.
_Tara Hunt was the summer 2011 intern at_ Notre Dame Magazine.