So after I leached and dried my acorn flour I invited some friends over for an experimental dinner. I invited the 2 friends who helped me gather and then another friend stopped by purely by coincidence. I decided to make 2 different dishes with the 2 different acorns. I wanted to compare, though the dishes tasted so different it's hard to say which acorn tasted better.
With the black oak acorns I decided to make a soup. I found a recipe for acorn soup online. As always I changed the recipe a bit, substituting things I didn't have or that didn't sound like what I wanted. I didn't have the pear brandy so I substituted red wine. I also never added the cayenne, sour cream, or parsley.
Flavors of Home by Margit Roos-Collins. Basically I just sauteed garlic in butter and then added some damp acorn flour, some salt and pepper.
The soup was a bit tangy/sour. The two friends who helped gather preferred the soup since they liked that tangy taste. My other friend and I preferred the scramble. Garlic and butter, how can you go wrong with that? A delicious meal. I just finished another round of valley oak acorns. I have about 2 1/4 cups of flour. I'm thinking of trying some acorn pancakes, before preparing the rest of my acorns for a larger dinner in January. And I still have to sample some Tanoak acorns I collected on Mt. Tam.