Milkweed Syrup

With Tom Bivins

Infusing a syrup (which starts with a mixture of sugar and water) is a very simple process. It used to be a common part of the colonial and local New England food culture but has been largely lost today. Chef Tom Bivins shows how this does not have to the case, and with a little know how and time you can be making your own infused syrups with a variety of flavorings. These include flowers of local and native plants. In this case he is using the flower of the milkweed plant, which is more readily available in the summer but there are plenty of substations available.

For example, in addition to local flowers you can use the zest of an orange and some local cranberries. You can also make syrup with the zest of some limes and a sprig of mint right from your garden. Another syrup that you can make virtually any time of year is with green tea and local flower flavored honey.  As you can see, the possibilities are pretty endless, but some of the most popuar involve using basil, mint and lavender.

Regardless of what you use the process is pretty much the same. Boil and stir equal amounts of sugar and water until the sugar is all dissolved. Add the flavorings and let simmer for between 15 and 30 minutes. Then strain the liquid into a jar and refrigerate. It will keep for up to three months and can be used in making desserts or to flavor a wide assortment of drinks.

Ingredients

For Elderberry Blossom syrup:
24 each elderberry flower blossoms (this should be 24 full sprays of blossom not 24 individual flowers)
1 cup sugar
1 cup water
½ vanilla bean

For Elderberry Blossom Cream:
¼ cup Elderberry Blossom Syrup
2 cups cream

Instructions

For Elderberry Blossom syrup:
1. Take 24 elderberry blossoms and cut off the flowers from the stem.  Bring water and sugar to a boil.
2. Add the elderberry blossoms, and the vanilla bean pods and seeds to the syrup; remove from heat. Steep overnight.
3. Strain through china cap and place in a clean glass jar or bottle- there should be no flowers or vanilla bean pod in the mixture; the vanilla bean seeds are okay.  Refrigerate for several weeks or hot seal for longer term storage.

For Elderberry Blossom Cream:
1. Whisk cream to soft peaks.  Whisk in the syrup and continue to whisk to medium stiff peaks. 

Use the cream with berries, shortcakes, scones and other traditional tea items. 

Also use the syrup with sparkling water or with sparkling wines such as prosecco or less expensive sparkling wines, or in other alcoholic cocktails of your own creation.

Recipe courtesy of Tom Bivins, Executive Chef, New England Culinary Institute, 2011.

Currently executive chef for New England Culinary Institute, Tom Bivins has worked at fine inns in Vermont for the past 17 years. After graduating form Louisiana State University, Tom attended and graduated from New England Culinary Institute in 1991.  He became the chef for the Inn at Shelburne Farms from 1993-1997, after a stint as its Pastry Chef and Sous Chef. He left Shelburne Farms to open The Pitcher Inn in Warren, Vermont as executive chef. While helming its kitchen, The Pitcher Inn received its Relais et Chateaux designation. In 1999, he became the executive chef at The Old Tavern at Grafton in Grafton, Vermont, one of the Original Historic Hotels of America.  Tom joined the educational team at New England Culinary Institute in 2003 and became its executive chef in 2004.

Chef Tom utilizes a love of Vermont’s local farms, seasonal produce, artisan cheeses, and wild foods to develop menus and instruct students of the Institute. His passion for seasonality has been showcased at The James Beard Foundation, Epcot Center Festival of Food and Wine at Disney World and at the Smithsonian Institution’s Food Culture USA in 2005, highlighting wild foods with wild crafters Les Hooks and Nova Kim of Wild Gourmet Foods of Vermont.
He is currently president of Vermont Fresh Network, an organization committed to fostering relationships between farmers and chefs, a member of Chefs Collaborative and a past Vermont chapter chair of American Institute of Wine and Food.  He is a founding board member of the Wild Food Gathers Guild. In 2006 and 2008, he was a Slow Food USA delegate to Terre Madre in Turin, Italy and is currently faculty advisor for Slow Food NECI, a campus chapter of Slow Food USA.