As I mentioned in a previous post, we are using fennel all the time now. Recently we picked up some elderberries at the market. Unfamiliar with elderberry? I would suggest you read the entry at Modern Beet. I only knew this product from the numerous references to elderberry wine in literature. Of course, wine is not quite baby friendly--and we still have some red currant infused vodka left around.
So, we went with pies. As this was slightly experimental, I went with the mini pie format. I use cuts to cut rounds of dough, and place them in mini-muffin tins. Though after seeing the 7 inch pie pans at Do Better, I have some plans. To top, I rarely use another round of dough, but only for aesthetic reasons.
For the filling, it was equal parts elderberry and fennel (both the gorgeous green fronds and the stems), brown sugar and corn starch. The result was very nice.