Desperate Travelers Acorn Paste Recipes

DESPERATE TRAVELERS' ACORN PASTE

Steps:

• 1. Preheat oven to 350°F.
• 2. Coat acorns with 1 tablespoon peanut oil and spread on a cookie sheet. Bake for 10-15 minutes. Cool acorns.
• 3. Process the acorns in a food processor on high speed until finely ground. Continue processing until acorns form a thick paste.
• 4. Slowly add remaining peanut oil until smooth and creamy, scraping down sides and adding a little more oil as needed. Serve on Winterfell Black Bread or a bread of your choice.

KOREAN ACORN JELLY (DOTORIMUK)

Steps:

• For the jelly: In a blender, combine the acorns with 1 cup water. Process to a rough paste. Transfer to a large bowl, cover with water and stir. Let sit, covered, in a cool place. (The acorn starch will fall to the bottom of the bowl while the water will become stained brown from tannins.) After three hours, drain water from bowl, being careful not to disturb acorn sediment. Cover with more fresh water and stir. Repeat process as often as possible, at least twice a day, until the water runs clear, from three days up to one week.
• After the last drain, combine acorn meal with 5 cups of water in a large pot. Bring to a rolling boil, then reduce heat to a low boil. Keep stirring to prevent acorn meal from burning. Whisk cornstarch and salt with 3 tablespoons water until smooth. Add to pot. Continue stirring until volume is reduced by half and liquid is thickened, about 30 minutes.
• Coat four small serving bowls with vegetable oil. Strain acorn mixture through a fine-meshed sieve and divide among the bowls. Allow to rest at room temperature until set, about 2 hours.
• For the dressing: In a small bowl, whisk together soy sauce, vinegar, sesame oil, pepper flakes, sesame seeds and garlic. Add scallion, and mix.
• To serve, invert a bowl of jelly onto a serving plate, and remove bowl. Top with a spoonful of dressing. Repeat with remaining jelly and dressing, and serve.

WINTERFELL BLACK BREAD

Steps:

• 1. In a large bowl, combine water, yeast, and 1 tablespoon of the molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
• 2. Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5-8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
• 3. Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. (If you don't have pan spray and parchment, grease the bottom and sides of pan with vegetable shortening.) Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
• 4. Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.