Cooking with Seabuckthorn / Sea Berries (Updated Often)

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Seabuckthorn Recipe Cookbook  
Most People agree that food and eating are an important part of their lives and that while nutrition is a primary consideration the taste, preparation, and exploration of new foods is very much enjoyable.  Seabuckthorn plants produce seaberries which are relatively unknown in the United States.  This is changing and one bit of evidence is the popularity of the recipe page on this blog. 

Why eat seabuckthorn?  Its delicious and versitile and healthy!  Here are some of the benefits, in brief, this berry can have if added to your diet.

Medicinal uses of seaberries are well documented. (trust me)  Seabuckthorn oils are used externally for the treatment of burns, bed sores, and other skin ailments.  It has been used in treating radiation exposure with good results.  Internally, seabuckthorn is used treating digestive ulcers.  A component of the bark 5-hydroxytryptamine(hippophan) has evidence of inhibiting tumor growth.  High blood lipids, eye diseases, gum and cardiovascular disease (including high blood pressure) have been studied and seabuckthorn seems to have a positive effect on theses illnesses.

Let's get back to the delicious part......

Appetizers

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Sea buckthorn sorbet and caramel served with crispy goat cheese

Ingredients

Sorbet:

• 6dl (2½ cups) sea buckthorn juice
• 1dl (½ cup) sea buckthorn marmalade
• 0.6 dl (¼ cup) prosorbet

Caramel:

• 2dl (1 cup) sugar
• 2dl (1 cup) sea buckthorn juice

Crispy goat cheese:

• 10 X 60g (2 oz) goat cheese
• 1dl (½ cup) wheat flour
• 3 beaten eggs
• 3dl (1¼ cups) panko breadcrumbs

Instructions

Sorbet:

1. Mix the juice, marmalade and the prosorbet and freeze with an ice cream machine.

Caramel:

1. Melt the sugar in a saucepan and cook until it turns brown and smells like caramel.
2. Stir in the sea buckthorn juice and let it simmer for 10 minutes.

Crispy goat cheese:

1. Turn the cheeses first in flour, then egg, then in flour again, then egg again and finally the Panko.
2. Deep fry the coated cheeses until golden in a large pan, oil at 180°C/355°F
3. Serve with the caramel and sorbet. Nice to serve with some deep fried parsley!

Credit: This recipe was created by chef GustavTragardh .  http://blogs.sweden.se/food/tag/sea-buckthorn

Beverages

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Seabucthorn Fir Tree Sour (extra-ordinary!)
Fir Tip Syrup:
1/2    cup (125 mL) sugar
1/2    cup (125 mL) water
1/2    cup (125 mL) fir or pine needles

Sea-Buckthorn Fir Tree Sour:
1 ½ oz bourbon
½  oz Ammaretto Liqueur
1    tbsp (15 mL) lemon juice
¾  oz sea-buckthorn juice
¾   oz Fir Tip Syrup
3    drops of egg white
Gooseberry, for garnish

Directions:

Fir Tip Syrup:

Combine sugar, water and needles in a saucepot set over medium-high heat and bring to a boil. Remove pot from heat and let the needles steep for 2 minutes. Strain mixture through a sieve; discard solids. Refrigerate syrup until ready to use.

Sea-Buckthorn Fir Tree Sour:

Combine all ingredients in a cocktail shaker filled with ice and shake vigorously. Double strain into a cocktail glass filled with ice.

Serves 1
Credit: By Christie Peters, chef/owner of  THE HOLLOWS in Saskatoon http://flavoursmagazine.ca/2012/12/sea-buckthorn-fir-tree-sour/




Vanilla Sea Jack
1 oz. Bourbon
1 oz.Sea Buckthorn juice
1 Peach liquour
1 Tbl. Vanilla infused sugar
Dash Angostura bitters (Optional)
Combine with ice and shake pouring strained liquid onto ice filled glass.

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Solberry Cocktail
Adapted From Chef Karen Peters
@CBC Manitioba
A very interesting use of Sea Buckthorn juice or puree-
1/4 shot limoncello
3/4 shot white rum
Soda Water
Top with Sea Buckthorn juice or Puree
Method:
Mix limoncello and white rum, fill most of the glass with soda water and top with sea buckthorn juice or puree

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Buttermilk (or Cream or kefir) with
Seabuckthorn and Carrot Juice

Buttermilk with Seabuckthorn and Carrot Juice is a traditional Russian recipe for a classic buttermilk drink flavoured with seabuckthorn and carrot juice. The full recipe is presented here and I hope you enjoy this classic Russian version.

Buttermilk with Seabuckthorn and Carrot Juice
Origin: Russia Period: Traditional
This is a classic Russian drink that balances the acidity of sea-buckthorn fruit with the sweetness of carrot juice. The recipe is gauged for a single serving; simply increase to the number of servings desired.
Ingredients:

6-7 oz. (200ml) buttermilk (or single cream)
1/4 cu. (50g )sea-buckthorn berries
1 shot glass (50ml) carrot juice
1/4 cu. granulated sugar

Method:

Wash the seabuckthorn thoroughly then purée in a blender with 1 tbsp water. Transfer to a cloth and ring out to extract as much juice as possible (discard the pulp).

Transfer the juice to a bowl then beat in the carrot juice and sugar until the sugar has dissolved. Slowly whisk in the buttermilk (or cream), transfer to a tall glass and serve.
Confections

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Desserts

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Seabuckthorn Curd with Rasberries

      Ingredients

1.    ½ cup Sea buckthorn purée
2.    3 eggs
3.    ½ cup sugar
4.   10 tablespoons butter
Instructions
1.    Bring the purée, sugar and egg to the boil during constant whisking.
2.    Pour in a blender and blend with the butter and chill.
3.    Serve in a mini tartelette pastry and top with fresh raspberries.
credit: http://blogs.sweden.se/food/tag/sea-buckthorn/

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Seabuckthorn Amaretto Cheesecake
This recipe is from Estonia and can be found on Nami-Nami's blog. She has lots of interesting ideas.
I just finished making 2 normal sized cheesecakes. I’ll bring one to work and send one along to the holiday feast I’ll miss due to working. The photo is of a small version I made to taste and it was wonderful. Even if you do not make it with Seabuckthorn berry, use your imagination and change up the berry choice.
Amounts are in US and European units. The conversions I calculated and they work well. Enjoy!
Sea-buckthorn and Amaretto cheesecake
Serves 8
Ingredients:
4.5 oz. or 125g digestive-biscuits (graham crackers in U.S.A.)
3.5 Tbs. or 50 g butter, melted
(you can use a store bought pre-formed graham cracker crust)
Cheesecake layer:
20 oz. (2.5 pkgs) or 600 g full-fat cream cheese, at room temperature
3 large eggs
1/2 cup or 85 g caster sugar (100 ml)
1 tsp vanilla extract
Amaretto-seabuckthorn jelly:
¾ cup or 200 g sea-buckthorn berries, fresh or frozen
3 Tbsp caster or soft brown sugar
3 to 4 Tbsp Amaretto
3 to 4 Tbsp hot water
1 ¼ oz. pkt or 4 gelatine leaves (and some cold water for soaking)
Method:
Preheat oven to 350°F/180°C.
Grease a 24 cm/10 inch round springform/loose-bottomed cake tin with butter, line the base with parchment paper. Process biscuits into fine crumbs, add melted butter and combine. Press the cookie mixture over base and sides of the prepared tin. Refrigerate for 15 minutes.
To make the cheesecake, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the biscuit/cracker base and bake in the middle of a preheated 350F/180C oven for 30 minutes, until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin).
Remove from the oven and cool completely.
To make the jelly layer, soak the gelatin powder or leaves in a few tablespoons cold water for 5 minutes.
Place the (defrosted, if necessary) berries into a blender and process until smooth. Press through a fine sieve to remove the seeds. Season to taste with sugar and Amaretto.
Squeeze the gelatine leaves to remove excess cold water, then stir into hot water (about 4 Tbsp) until dissolved. Stir into the sea-buckthorn purée. Pour the mixture carefully over cooled cheesecake. The jelly should not be to firm, whisk or heat slightly in microwave to make it a thick spreadable jelly.
Place into the fridge for at least 4 hours to set.

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Apple Sea-Buckthorn Pie
By RadicalFarmer
(link: Gardentenders website )

Filling:
- 4 cooking apples, peeled and sliced
- 2 cups Sea berries, without the stems
- 1 cup sugar
- 1/3 cup flour
- several dashes of ground cloves
Add sea-buckthorn berries to a pan with a little water and six teaspoons of the sugar. Bring to a boil, simmer for about 20 minutes until the fruit are soft and pulpy. Press pulp through a sieve into a glass mixing bowl to remove the seeds. Add cooking apples, remaining sugar, flour and cloves and microwave for about five minutes until the apples are softened.
Preheat oven to 400 degrees F. and prepare oil pastry for crust. Spoon filling into prepared crust bottom and cover with top crust. Make vents to release the steam and sprinkle with cinnamon and sugar. Bake for approximated fifteen minutes. Lower oven temperature to 350 degrees F. and bake until the crust is brown and juice is bubbling from the steam vents.
The closest I can describe the taste is the taste of a fresh peach pie. The apples came from a local orchard because our apple tree did not do well this year (all the fruit dropped off before it was ripe). The sea berries, of course, were ours. The fourth picture is two jars of the Sea-Buckthorn jelly I made. Without the apples, the jelly tastes more like oranges or lemons. In the pie with the apples, the tastes blend to something like peaches.
-- "To forget how to dig the earth and to tend the soil is to forget ourselves." M. Gandhi

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Cream Cheese-Sea Buckthorn Snow Cookies
1/2 cup Butter
4 oz.  Cream Cheese
1 cup  Cane Sugar
4 Tb Sea Buckthorn Juice
2 cups Unbleached White Flour
1 tsp Baking Powder
1/2 tsp  Salt
1/2 cup Powdered Sugar


Cream together the butter and  cream cheese.  Add the sugar and cream until smooth.  Blend in the sea buckthorn juice until it is fully incorporated.  In a separate bowl, combine the flour, baking powder and salt.  Add the dry ingredient into the wet and blend until just combined, careful not to over mix. 

Place by 1-inch round balls onto a greased cookie sheet.  Flatten the dough and scrape the top with a fork to make etchings on the top of the cookie.  Bake at 375ºF for 10 minutes.  Allow to cool a few minutes.  In a small bowl, pour the powdered sugar.  Take a cookie and place it top down into the powdered sugar.  Make sure the sugar covers the top of the cookie with a light layer.  Repeat this step with the rest of the cookies.  If you have a sifter, you can simply sift the powdered sugar onto the cookies.  Makes about 20 cookies.
Update: Add a couple of tablespoons of juice to the leftover powdered sugar to make a glaze that will add tons of delicious sea buckthorn flavor!


Dream Cake with Oats, Coconut, and Seaberries
(photo of cake made with blueberries)
Author: Mia Irene Kristensen Prep time: 15 mins
Cook time: 35 min. Total time: 50 min. Serves: 12
Ingredients:
1.5 cups (275 g) flour (try old wheat varieties such as spelt)
3 tsp. baking powder
2 tsp. vanilla
3 large eggs
1.5 cups (300 g) sugar
6 tablespoons (90 g) butter, melted
¾ cup whole milk plus 1 tablespoon (200 ml) single cream or whole milk
Generous 1 cup (175 g) fresh/frozen seaberries, black currants, red currants, lingonberries, cloudberries or blueberries.
Topping:
1 ¾ stick of butter (200 g) butter
1/3 cup (75 ml) whole milk
2 cups (375 g) brown sugar
2 cups(175g) rolled oats or 1 cup dry unsweetened coconut and 1 cup rolled oats 
3 tsp. dark malt flour (optional)
Instructions
1. Heat the oven to 365F or 185C degrees.
2. Sieve flour, baking powder into a bowl.
3. Whisk together eggs, vanilla, and sugar until pale and fluffy, it takes approx. 12 minutes.
4. Sieve (again) the flour and baking powder into the whisked eggs and fold it together.
5. Add the butter and cream and stir carefully until fully combined.
6. Lastly fold in the berries and tip the dough into the baking tin.
7. Bake the sponge for 30 minutes until firm.
8. While the sponge is baking, continue with the topping.
9. Topping: Mix all the ingredients in a pot and melt it until slightly bobbling.
10. Remove the pot from the heat and pour the caramel onto the pre-baked sponge.
11. Put the cake back in the oven and bake for 5-7 minutes at 225 degrees.
12. Let the cake cool a little for the topping to set before cutting.
Recipe adapted from Honest Cooking at http://honestcooking.com/2012/05/03/nordic-cuisine-for-the-home-cook

Sea buckthorn berry and quinoa muffins

1 tbsp lemon juice or white vinegar

1 cup milk

1 cup all-purpose flour

1/4 cup whole wheat flour

1/2 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tbsp vegetable oil

2 tbsp maple syrup

1 large egg

2 tsp vanilla extract

1 cup quinoa, cooked and cooled

1 cup sea buckthorn berries (fresh or frozen)

1 Granny Smith apple, cored and cut into 1/2 inch cubes

Preheat oven to 400 F and line a 12-cup muffin tin with paper liners.

Add lemon juice or white vinegar to milk.

In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In a separate large bowl, whisk together milk mixture, oil, maple syrup, egg, vanilla and quinoa. 

Make a well in the centre of the dry ingredients, and pour in the wet mixture; mix until just incorporated (do not over work the mixture). Stir in sea buckthorn berries and apple.

Divide the batter evenly among the paper-lined muffin tin, and bake for 18-20 minutes, or until the tops of the muffins are light golden brown in colour, and a toothpick inserted into the centre of a muffin comes out clean.

Cool muffins for 5-10 minutes in the pan, and then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to three days.

Meats

CHING HE HUANG Steamed chicken with sea buckthorn dressing
(use Pepper if you do not have Alexander Seeds)

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Sauces

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Seafood

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Artic Char with Seaberries (appetizer or main dish)
Ingredients
4 filets of arctic char (or trout) each 4 oz. (1/4 lb)
4 hands full of Spinach
3 hands full of black trumpet mushrooms (use what you have)
Butter
White bread crumbs (3 slices worth)
Hollandaise:

14 Tbs of browned butter
2 egg yolks
1/2 cup of seabuckthorn berry juice (or lemon juice if not available)

 

STEPS

1. Roast 1 handful of the mushrooms in 1 stick of butter. Blend it (both mushrooms and butter) with bread crumbs from 3 slices of white bread.
2. Add salt and pepper.
3. Spread it out on a tray and let it cool off – best in a fridge.
4. When it is hard slice it up in suitable ‘plates’ in the same size as the filets. Place on top of the filets and bake it under the grill in the oven for 4-5 minutes
5. Sautee the mushrooms on a hot pan with butter and add the spinach 2 minutes before serving. Add salt and pepper. 

Hollandaise

1. Whisk the juice and the egg yolks under low to medium heat in a pot until it becomes airy.
2. Add the browned butter slowly and keep whisking. Remember to keep the temperature below 150 Farenheigt to make sure it stays together.
3. Add salt and pepper 

Drizzle hollandais over broiled fish and garnish with mild flavored sprouts.

Credit : KONG HANS KÆLDER (chef) and reviewed on Dan's Good Side Blog http://dansgoodside.com/wordpress/tag/paul-rogalski/

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Soups

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Condiments

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SEA BUCKTHORN VINEGAR

By Sandra Rae

Put a couple of inches of sea buckthorn berries into a sterilized decorative bottle.
You can reuse a wine bottle.
You can also use canning jars with lids.

Boil white vinegar and fill bottle.
Cork.
If using canning jars fill and process 10 minutes in a boiling water bath.

To use vinegar use one part vinegar to 2 parts olive oil.
Salt and pepper to taste.
You can also add fresh herbs,
Use on your favorite salad vegetables.
Fresh tomatoes, sliced red onion, and a little feta cheese is especially delicious.

Credit: Sandra Rae

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Homemade Seabuckthorn Honey Mustard

6 tablespoons black or brown mustard seeds
1/2 cup mustard powder
3 tablespoons seabuckthorn juice
1/4 cup cold white wine
1/4 cup cold water
2 teaspoons salt
3 1/2 tablespoons honey

Crush the mustard seeds with a mortar and pestle or spice grinder. Don't blitz them to powder, just break them up. Mix all the ingredients together in a bowl (for a less spicy mustard use warm water). Place in an airtight jar in the fridge and allow the mustard to sit for a day or two to mellow out a bit. Keeps for a year in the fridge.