Acorn Pâté

Take a look at our Salt-Brine Fermented Pickled Acorns for use in this recipe!

For a few months now, I have been making acorn pâté for a friend who is a fellow acorn processing collaborator. It has been part of an attempt to support him in his intention to stop buying 8 oz plastic containers of hummus from the grocery store. More local and wild foods, more bulk ingredients —->> less waste.

And! This last batch I made with homemade salt-brine fermented pickled acorns, however, any acorns that have been fully leached will do— for this project, I use cold leached red acorns, and then before using in the recipes, I give them one hot leach to cook them for palatability and digestibility.

This hearty nut spread is delicious on crackers or vegetables or on a sandwich or by the spoonful (my preferred method!).

Mind you, when I say delicious, I want to point out that eating acorns is a contradiction to the current mainstream food systems (fast food nation), and as such there is a re-training of the palate that may occur.

There is also a re-training related to process as eating acorns requires time and labor.

Main Image Courtesy of Worthy Pause; published on 06/12/2017.

Acorns Leaching:

01: Add all ingredients, except water and lemon juice to a food processor. Begin processing and add lemon juice.

02: Allow it to continue processing and add water until it reaches desired consistency.

Notes:

There is so much room for creativity and using what you have around in this recipe that each batch I make has been different. To some, I add vegetables like onions or roasted chile peppers and garlic or celery.

Instead of tahini, I have used other nut or seed butters, or even other nuts and seeds, like hazelnuts or pumpkin seeds. The lemon can be substituted for another acidic liquid, like kraut juice or apple cider vinegar.

Sometimes I like to spice it with nutmeg and cayenne and ceylon cinnamon...options are abundant!

Enjoy!

Buy and grow your own Oaks for Acorns!