What was missing

Awhile ago, I finally picked up Luisa Weiss' memoir, My Berlin Kitchen. And, friends, if you don't already know firsthand, it is lovely through and through. Most of us at some point, I think, find ourselves struggling to figure out where it is we really belong, and Luisa gives clear and heartfelt expression to this in telling her story--the pull of your roots, your history can be hard, but it takes serious courage to leave one life for another, to really listen to yourself for once. 

The bits of the book that I like best are by far the ones that take place in Berlin. These for the most part are little vignettes of everyday life--birthday parties, dinners with old friends, summer picnics--but they sparkle in a certain way. You can really tell that this is where Luisa feels most at home. And you get glimpses of Berlin that you can't just by visiting. I was there for a bit last summer and tried to take in as much as I could. I walked and walked and ate and ate, and though I loved almost every bit of it, I never really felt as though I quite got what Berlin was about. And maybe it's just that I wasn't there for long enough, that I didn't see quite enough of it, but my guess now is that what was missing from it all was a kitchen to cook in. You really get the sense from Luisa that Berlin's soul is in its kitchens, with its women and men tending to bubbling pots and deep bowls. How better, after all, could you get to know a city than by taking a trip to an overgrown orchard at its outskirts--probably given up during the Cold War--and picking plums for Pflaumenmus? Or by gathering up bunches of white asparagus at its markets and making sharp, bright salads? Or by snipping the sprays of elderflowers that bloom in its parks and bringing them home to make syrup? I can't really think of any.

In Chicago, you definitely can't expect to find elderflowers just anywhere. (And even if you do happen upon some in the city, I wouldn't advise cooking with them. Some of the soil around here is pretty seriously lead-laced. This NPR article on lead and urban gardening advises against eating roots and greens growing in contaminated soil but suggests that fruit and flowers might be safe to eat. Maybe you can just harvest elderflowers if you find them in your neighbourhood after all? I don't know. I'd have to do more research.) But Luisa's description of her first drink of elderflower syrup--a couple of fingers' worth poured in a glass filled with cold water, evocative of Berlin's spring and all that was missing in her life at the time--was enough to send me looking for some blooms around here. And I happened to be in luck. Elderflowers' short season in the Midwest falls between late June and early July. So, I was able to arrange with Seedling Farm to have some sprays ready for pick-up at the market. (The blooms are too delicate to survive much shuttling back and forth, so you have to contact the farm ahead of time.) Finding elderflowers is definitely the most troublesome part of making this syrup. The rest is just a matter of snipping the blooms from their stems and steeping them in a sugar syrup, along with a little lemon and citric acid. In a few days' time, the golden syrup is ready for bottling and drinking.

So far, my friends and I have been enjoying it mixed with sparkling water and lemon, sometimes a little good gin too. Yesterday, I tried adding a bit of muddled basil, which I quite liked. Luisa recommends a mix of Prosecco, muddled mint, sparkling water, and lemon. She also says that elderflower, while refreshing in the summer, is an entirely different thing in the dark of winter, that it really tastes of spring and even joy then. I am doing my best to save a little, but I can already tell that it's going to be hard.

Elderflower Syrup

From Luisa Weiss' My Berlin Kitchen

NOTE: You can find citric acid at Indian grocery stores, where it is labelled as "lemon salt" or "sour salt." As usual, I found mine at the Spice House.
UPDATE, 2013-12-09: A couple of months in, I noticed that my syrup had started fermenting a little. When I opened the bottle, there was a noticeable pop. I am not sure what to attribute this to. Perhaps I was not as thorough as I could have been with cleaning out my bottles. In any case, I didn't think too much of it until today when I opened my fridge to find that the fermentation had caused the glass bottle to explode (I hadn't opened it for awhile, and the bottle was stoppered with a wire-bail mechanism, so it was too secure to let any gas escape). Anyway, take this as a lesson--mind your fermentation.

20 to 25 large elderflower sprays

3 to 4 organic lemons, washed and sliced paper-thin, seeds removed

3 1/2 tablespoons citric acid

3 pounds and 6 ounces sugar

Clean and dry an opaque vessel large enough to hold about 5 quarts.

Hold each elderflower spray over the vessel and snip the tiny blossoms away from the stem and let them fall into the crock, taking care not to lose any of the pale yellow pollen. (Keep an eye out for tiny insects in among the blossoms. One or two are probably unavoidable. I found an itty bitty caterpillar. Shake them out or nudge them along towards the stem so that they don't end up in your syrup.) Add the sliced lemons to the vessel and sprinkle in the citric acid.

In a medium pot over medium heat, combine the sugar and 1 1/2 quarts of water. Stirring occasionally, melt the sugar and bring the mixture to a boil. Then remove it from heat and let the syrup sit until lukewarm.

Pour the syrup over the lemon and elderflowers and mix well. Cover the vessel with plastic wrap and let it stand in a cool corner of your home for 3 days, stirring once a day.

On the final day, uncover the crock and pour the liquid through a fine-mesh strainer into clean glass bottles. Discard the lemon slices and elderflowers. Store in the refrigerator or in a cool, dark cellar for up to a year.

Makes about 2 litres.

Kicking back

These strawberries were destined for pie. But then my boyfriend and I *gulp* decided to buy and fix up the apartment across the hall and move in come September. So I cleaned and hulled the berries, tucked them into the freezer, and hoped I'd find the time to do something special with them in a few weeks. Five came and went. There was a kitchen layout to plan, contracts to sign, an old clawfoot tub to strip and re-finish, paint to pick out, and a seemingly endless array of supplies and fixtures to track down and grab ahold of. It's been messy and more than a little nerve-wracking, but things are finally starting to come together. The walls have long been patched up, the floors were sanded down and stained last week, and the kitchen cabinets are going in as I type--(at this point, I'm just the gopher for cold glasses of water, Band-aids, screwdrivers, etc.). I don't want to speak too soon--but it looks as though we'll have a new home, our first real home, in just a few short weeks.

But about those berries. There's been an unrelenting heatwave here in Chicago. The short of it is--it's been far too hot to even dream of flaky, buttery crusts and unctuous, oozing fruit. So, when my friend, Adam, visited for the week and encouraged us to kick back a little, the berries hit the blender, along with some riesling, lemon, and sugar. And after a short spell in some ice-cube trays in the freezer, it was back to the blender with more riesling. Boozy strawberry slushies--nothing fancy, just perfectly summery and sippable.  

Boozy Strawberry Slushies

Adapted from Bon Appétit, August 2011

Note: I have a feeling that these would be even better with lime juice in place of the lemon, along with a generous dusting of lime zest (I just couldn't be bothered to run to the store again). If you do try the slushie this way, hold back on the lime juice and zest until the second purée, as the juice tends to lose its flavour soon after squeezing.

2 cups hulled strawberries
1 750-ml bottle dry Riesling
1 tablespoon fresh lemon juice
3-4 tablespoons sugar, depending on the strawberries' sweetness

Purée the berries, lemon juice, sugar, and 2 cups of the Riesling in a blender. Pour the berry mixture into ice-cube trays and freeze until solid. Chill the remaining wine in the refrigerator, covered. When you're ready to serve, purée the ice cubes with the remaining Riesling. Pour among six glasses. Garnish with basil or mint.

Above: the new living room as it was a couple of weeks ago.