Description of holly mahonia: composition, calorie content and taste. Useful properties of fruits. Warnings from doctors regarding the possible harm from eating berries. Delicious food and interesting facts.
Mahonia holly recipes
Modern fast foods, cafes, restaurants offer cuisines for every taste and pocket. Ingredients in them are sometimes found such that we have not even heard of. But you will not find recipes with holly mahonia, which is so common in the dachas of Russians, during the day with fire. That is why we advise you to please your family and guests with goodies.
The dishes are well known to everyone, but it is Mahonia that will give them a completely new taste:
- Adjika … Traditionally, this sauce is made from tomatoes or bell peppers. The berry version will surprise you with its incredibly rich taste and magical aroma. This sauce will be a great addition to meat, fish, sausages, side dishes. Grind 1 kg of berries with 1 large head of garlic in a meat grinder. Transfer the mixture to a saucepan, adding 50 ml of vinegar, 120 g of sugar, 2 teaspoons of suneli hops, 3 teaspoons of salt, a pinch of cinnamon and black pepper to taste. Let it brew for 12 hours, store in a tightly closed glass container, in the refrigerator for 2-3 weeks.
- Pilaf … Since Mahonia belongs to barberries and vaguely resembles it in taste, this product, just as opportunely, will go well with pilaf. Pour 100 ml of vegetable oil into a thick cast iron. Wait for it to heat up. Send 700 g of beef neck chopped into large pieces. Fry over high heat, stirring constantly, for 2-3 minutes. Add 2 medium carrots and 1 onion in half rings to the meat. Put 50 g of chopped dried apricots, prunes and whole Mahonia berries in the next layer. Then add 1 cup of washed long rice. Pour boiling water in which pre-dissolve 1 teaspoon of salt and spices to taste. The water should be two fingers higher than the rice. Insert a large, unpeeled head of garlic into the middle. Important: pilaf should not be interfered with. Everything should remain in layers - meat, carrots with onions, dried fruits, rice, garlic. Simmer for 1 hour.
- Charlotte … Whisk 2 eggs in a bowl. Add 300 g sugar, 100 g melted butter, 1 cup flour, and 1 teaspoon baking powder. Mix the dough well. Add a handful of raisins, 50g chopped walnuts, and 1 large diced apple. Mix the dough well, put in a mold. Spread 100 g of Mahonia berries on top, sprinkle with 1 teaspoon of sugar. Bake in an oven preheated to 200 ° C for 35 minutes. Allow the charlotte to cool in the mold, then remove and cut into pieces. Serve with tea.
- Jam … It is better not to use classic recipes for jam with multi-day step-by-step welding for this product. The thing is that long-term heat treatment does not have the best effect on the beneficial properties of berries. It is better to grind the fruits of Mahonia with sugar in a one-to-one ratio, that is, 1 kg of berries per 1 kg of sugar. This can be done in a blender, meat grinder, or using a regular kitchen sieve. Such jam should be stored in a glass container, under a tight nylon lid, in the refrigerator, for 2-3 months. If you want to increase the shelf life of the product, then it should be slightly welded. To do this, pour 1 kg of Mahonia berries overnight with cold water. Drain the water in the morning, make a syrup from 1.5 kg of sugar and 750 ml of water. Bring the syrup to a boil and pour over the berries. Let the syrup cool completely, drain it. Put on fire, simmer for 20-25 minutes. If foam develops, remove it. Add berries, simmer for another 20-25 minutes. Let the jam cool, pour into a glass container, cover tightly. Store in refrigerator for up to 6 months.
The barberry aroma, which the berries are endowed with, fills drinks, both alcoholic and non-alcoholic, with a pleasant refreshing aftertaste, leaving behind a light caramel aftertaste.
Among the recipes for drinks with American barberry, the following are especially popular:
- Morse … Mash 2 cups of Mahonia berries, sprinkle them with 1 cup of sugar. Leave the mixture to sit for 2-3 hours. Take a large lemon, remove the zest from it and send it to the Mahonia, then squeeze the juice of the whole lemon there. Separate the skins with a sieve, put them in cheesecloth and squeeze well. Pour the cake with 1 liter of purified water, bring to a boil, cook for 5 minutes. Cool, mix the broth with juice, add a few tablespoons of honey to taste. Serve with a sprig of mint.
- Tincture … For a delicious and aromatic liqueur, take 1 cup of Mahonia fruit. Mash them with a fork, mashed pot, or prick with a toothpick. Each berry must be punctured. Peel the zest of 1 large orange. Send the berries and zest to a glass dish, pour 500 ml of vodka. Cover with a tight lid and place in a dark, cool place. Shake the contents daily without opening the container. If you prefer a rich taste, it is best to wait about a month. If you want the tincture to acquire a subtle aroma, you can drink it after 2 weeks.
There are a great many options for drinks with Mahonia berries. But the principle of preserving the useful components of the product is the same for everyone: the less the fruits are processed, the more positive properties they retain. For example, steaming compote for a long time can hardly be called useful, but a smoothie with fresh ingredients is a completely different matter.
Interesting facts about Mahonia holly
From the berries of Mahonia, an excellent wine is obtained, which has not only a pleasant taste and aroma, but also a very rich and beautiful dark purple color. This property of berries was adopted by unscrupulous wine producers. Cheap varieties of low-quality alcoholic drink are often tinted with Mahonia. But even in such a seemingly ignoble form, it conveys some of its useful properties. By the way, not only berries are healing, but also flowers and bark. For example, tea made from bush flowers is used to increase acidity, improve appetite, and accelerate the digestion of food. And infusions and decoctions from the bark are used to treat skin diseases, diseases of the gums and joints.
Some mothers, unknowingly, call the fruits of the bush a variety of wolf berries, forbid children to pick them and try them on the tooth. This practice is, of course, good. After all, if this time the child rips off the magonia without asking, next time he can really “eat” something poisonous. But, nevertheless, it is worth trying to introduce this product into the child's diet. If an allergic reaction or discomfort from the gastrointestinal tract does not follow, vitamins, macro- and microelements contained in berries will only benefit children's immunity.
Watch a video about Mahonia holly:
Well, adults have nothing to think about, be sure to eat American barberry. Since Mahonia is eaten raw and after heat treatment, in desserts and drinks, sauces and side dishes, you will certainly find something that suits your taste.
