|(Juniperus communis) Junipers are trees or small shrubs that can be found on mountainsides in North America, Europe and Asia. The berries, which take 2-3 years to ripen, are used in culinary recipes as well as in medicinal blends. |
Juniper berries have a savory, woodsy taste and aroma that works particularly well with meats and game. They add delicious flavor to marinades, sauces and stuffing recipes and are found in recipes for sauerkraut and potatoes. Sold whole, the berries are best crushed or chopped right before use to maximum their delicious taste.
Juniper berries are most commonly and abundantly used in the making of gin.
Precaution: Pregnant women and people who have any kidney problems should avoid this herb.
Brew 1 tsp of crushed berries in 1 cup of water at 212º - steep for 15 minutes.
Potato Gratin with Juniper
1 ¼ tsp juniper berries
1 clove garlic, chopped
1 cup heavy cream
6 Tbsp butter, melted
1 ¼ tsp salt
¾ tsp black pepper
2 lb russet (baking) potatoes, peeled and cut into 1/8" thick slices
Preheat oven to 375°F. Grease an 8x12" glass baking dish.
In a food processor, blend ¼ cup heavy cream with the garlic and juniper berries. In a large bowl add the cream/juniper to the ¾ cup of cream, melted butter, salt, and pepper and whisk until blended.
Layer the potato slices in the baking dish. Pour the cream mixture over the potatoes, cover tightly with foil and bake until potatoes are very tender (50 minutes).
Preheat the broiler. Remove the foil and broil potatoes until golden. Let stand 10 minutes before serving.
Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.