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Sisters-in-law get along ‘berry’ well

By DAWN HANKINS - dhankins@t-g.com
Posted 12/12/20

Simons Co. Elderberry came about officially in November 2020, but had been in the works for many months prior between local sisters-in-law and best friends Amber Simons and Nicole Simons. “We have been making this natural remedy for years for our families and each year, people are interested in purchasing for their households. We decided to finally take the leap to be able to share outside of our families, within our communities,” says Amber. ...

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Sisters-in-law get along ‘berry’ well

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Simons Co. Elderberry came about officially in November 2020, but had been in the works for many months prior between local sisters-in-law and best friends Amber Simons and Nicole Simons.

“We have been making this natural remedy for years for our families and each year, people are interested in purchasing for their households. We decided to finally take the leap to be able to share outside of our families, within our communities,” says Amber. 

The two agree they’ve found the Elderberry syrup, known for its immunity-building properties, to be extremely beneficial during cold and flu season. One purchase of the little brown, 8 ounce, bottle will only set you back $15.

While some familiar with the plant might think it would deliver a pungent taste, the sisters-in-law have added flavorful spices like ginger and cinnamon and honey to give each dosage a more pleasant taste.

“We typically give them a couple of times a year and every time with the use of taking the elderberry syrup consistently throughout that period, it always lessens the overall duration and also reduces our symptoms to be extremely mild. Our children are always up running around and still feel their normal selves for the most part and I strongly believe the use of elderberry syrup helps!”

According to the USDA, only the blue or purple berries of elderberry, historically associated with Native American use, are edible. The leaves, which are stronger, have a slightly laxative property, according to the USDA.

Most of the Simons Co. Elderberry business is conducted through Instagram at simonscoelderberry. Amber is also a holistic lifestyle food blogger; she has a website at www.holistichappiness.com.

“We are both very holistic,” she says. “We both dove into the holistic lifestyle together about a decade ago and have seen so many positive effects within our families from doing so. We truly believe preventing sickness and illness with a good immune system is so important.” 

The two sisters-in-law say they’re big researchers, discovering so many beneficial properties of the elderberry plant. (See USDA for planting information.) Amber says the plant’s medicinal properties assist with everything from from helping fight colds and flu to being extremely beneficial for heart health.

Elderberries are known for being rich in anthocyanidins that combine to give elderberry juice an intense blue-purple coloration that turns reddish on dilution with water. Those plant pigments are used as colorants in various products and "elderberry juice color" is listed by the USFDA as allowable in certified organic food products.

Amber and Nicole do not make any promises for this syrup’s health qualities and as with any herbal supplement, purchasers should follow directions and do their own research on the elderberry plant.

The two business partners do share from personal experience how it works in their families, increasing their immunity, especially during cold and flu season.

“We have found this syrup to be extremely beneficial whenever our families have head colds,” said Nicole. “We typically get them a couple of times a year and every time with the use of taking the elderberry syrup, consistently throughout that period, it always lessens the overall duration and also reduces our symptoms to be extremely mild. Our children are always up running around and still feel their normal selves for the most part and I strongly believe the use of elderberry syrup helps!

She added how her family has discovered that elderberry can also help ease allergies, inflammation, and is high in vitamin C and B vitamins. Her children, she says, are walking and running testimonies to the value of elderberry syrup.

“Our kids love our homemade elderberry gummies so that could be something fun to add down the road . . . possibly some healing bone broths, as they are beneficial for your immune system!”

‘Berry’ Good Holiday Recipes

Berries are naturally good for you, but also add to holiday decorations and special dishes.

**Blackberry Cheesecake Ice Cream

Pick TN Product

2 C. sugar

1/2 C. fresh lemon juice

2 tsp. lemon zest

1/8 tsp. salt

1 quart buttermilk

Fresh blackberries

Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves.  Chill thoroughly, then freeze in ice cream freezer according to manufacturer's directions.  When ready to serve, scoop into parfait glasses and top with fresh blackberries. 

Many cakes lend themselves well to the Bundt form, and that includes this “Orange Spice Cake With Berries” from “Classic Stars Desserts” (Chronicle Books) by Emily Luchetti.

Orange Spice Cake With Berries

Serves 10 (Metro)

Cake

Butter for the pan

3 Tbsp. fine dried bread crumbs

3 C. all-purpose flour

1/2 tsp. ground white pepper

3/4 tsp. ground cinnamon

3/4 tsp. ground cardamom

3/4 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. kosher salt

1 C. milk

2 Tbsp. freshly squeezed lemon juice

Grated zest of 2 oranges

3/4 tsp. peeled and grated fresh ginger

8 oz. unsalted butter, at room temperature

1 1/2 C. granulated sugar

3 large eggs

Glaze

1/2 C. granulated sugar

1/4 C. freshly squeezed orange juice

1 1/2 tsp. freshly squeezed lemon juice

1 pint raspberries (about 2 cups)

1 pint blueberries (about 2 cups)

Preheat the oven to 350 degrees. Butter a 10-inch bundt pan and dust with the bread crumbs, tapping out the excess. Sift together the flour, white pepper, cinnamon, cardamom, baking soda, and baking powder onto a piece of parchment paper or into a bowl. Add the salt and set aside. In a small bowl or measuring cup, stir together the milk, lemon juice, orange zest, and ginger and set aside.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Reduce the speed to low and add the dry ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients and mixing well after each addition. Spread the batter into the prepared pan.

Bake the cake until a skewer inserted into the center comes out clean, about 40 minutes. Let cool for 15 minutes. Invert a platter on top of the pan and then invert the plate and pan together. Lift off the pan.

To make the glaze: In a small saucepan, combine the sugar, orange juice, and lemon juice over low heat, stirring to dissolve the sugar. Brush the glaze on the cake. It will seem like a lot of glaze, but the cake will absorb it. Let the cake cool to room temperature. Slice the cake and serve with raspberries, blueberries and cream, if desired.

Note: Experiment with other berries for the holiday season, such as sugar-dusted cranberries.

**Ruby Raspberry Vinegar

Pair this vinegar with a really good olive oil and your ordinary green salad will get a face lift. Or, use it as a sauce for pork.

3 C. raspberries

2 (17 oz.) bottles white wine or champagne vinegar

1 C. sugar

Combine the raspberries, vinegar, and sugar in a large saucepan over medium-high heat. Bring to a boil, cover, and reduce the heat to low. Simmer ten minutes. Pour through a fine-meshed strainer into hot sterilized jars or bottles. Use the back of a wooden spoon to extract as much liquid as possible. Discard the pulp. Seal and store in the refrigerator. Yield: 5 cups

**Raspberry Ice Cream Salad

1 pkg. raspberry Jello-O

1 C. hot water

1/2 C. vanilla ice cream

3 Tbsp. orange juice

1 (9 oz.) can crushed pineapple

1 medium banana, sliced

1/2 C. chopped pecans

Dissolve Jell-O in hot water. Mix in ice cream and orange juice. Chill until partially set. Add fruit and nuts. Chill until firm.

**‘Berry’ Good Pork Chops

6 lean pork chops

3 Tbsp. Madeira wine

1/3 C. sour cream

In a large skillet, brown 6 lean pork chops over high heat on both sides. Lower the heat and cook the chops, turning them frequently until tender. Remove from pan and pour off any excess fat. Add the wine and sour cream. Stir frequently and scrape brown bits from pan. Return pork chops to the pan and simmer, basting frequently with the sauce for 5 to 10 minutes.

**Cranberry Margarita

Move over mulled ciders, this crisp “Cranberry Margarita” from The Cape Cod Cranberry Growers’ Association makes a great holiday-inspired beverage. (Metro.) Recipe makes single serving.

1 1⁄2 shots of tequila

1 shot of cranberry juice cocktail

1⁄4 C. whole berry cranberry sauce

1⁄2 shot of triple sec

10 ice cubes

Sweetened dried cranberries and lime for garnish

Combine all ingredients except garnish in a blender. Blend on high until smooth and frosty. Serve in a margarita glass. Garnish with dried cranberries and a lime wheel.