Women Called to Ministry: An Interview with Kristen Padilla

Bible Gateway Blog ^ | November 13, 2018 | Jonathan Petersen

[grey_whiskers]

I'll have to do some substitution, as I have gluten-free family members.

Look for a report in a couple weeks.

[Mrs. Don-o]

It may be a British thing, but we have elderberries all over Upper East Tennessee, both cultivated and wild. The cultivars in our backyard are SLIGHTLY sweeter than the wild ones, but even fully ripe they're still quite lip-puckering. NEVER eat them raw. They develop a far better flavor, sweet and juicy, when cooked.

Elderberry jams/jellies have a sweet-tart taste. Both the cooked berries and the juice can be delicious when spiced with cinnamon, allspice and cloves. Good to add a handful to any cooked apple or blueberry recipes.

Elderberries are also legendary immune-boosters, cold and flue remedies, allergy-fighters, antioxidant and all that. I make an infusion using vodka. It's good stuff, but hard to say what's the "elderberry effect" and what's the "vodka effect." Come to think of it, that's probably true of most medicinal infusions. When you add lemon and sugar, elderberry juice tastes a lot like strong grape juice. Elderberry recipes will also turn a gorgeous magenta or hot pink color if you add enough lemon, which is pretty cool too. Elderberry lemonade is the most gorgeous shade of vivid pink-red. Southern Appalachian classic. I love it!

The flowers are gorgeous and not sour at all, and can be dipped in batter and fried as fritters.

So now you know!

Yes, we do the potluck thing with the cousins, too. My husband's doing the ham. Thanks be to God!