Limoncello is a classic Italian liqueur traditionally served ice cold as a digestive, after dinner. Frankly, I think it’s tasty enough to drink anytime. The recipe comes from southern Italy and calls for true lemons, but I like to use Meyer lemons instead. I’ve done some experimenting over the years and come up with two very different recipes that produce two very different liqueurs. If you try them both, please let me know which one you like better! Read more
As I foraged through the freezer on this snowy morning, I found a bag of pears harvested a few months back. Lots of fruit trees line the streets of my neighborhood, yet no one seems to pick the fruit. I’m not about to let those apples, apricots, plums, and peaches go to waste; I harvest on my morning walks. And this morning, I turned my suburban-foraged pears into a delicious wild-spiced pear butter, using some of my favorite foraged spices. Read more
With less than two weeks before Christmas, there’s still plenty of time to make some wild Christmas cookies, whether you plan to leave them out for Santa, or to eat them all by your lonesome. Here are some of my favorites, each with a different wild ingredient.
I don’t shop at Whole Foods regularly, but my sister does. She texted me before Thanksgiving, excited to tell me she’d bought chanterelles for us to cook and share. Imagine my surprise to find that the mushrooms Whole Foods was selling as chanterelles were, in fact, nothing of the sort. Fortunately, they were another edible mushroom, so no danger of poisoning here, but still… Shouldn’t we expect more from a respected national retailer? (That’s a rhetorical question. The answer is yes.) Ah, but it gets worse. This wasn’t an isolated incident, and Whole Foods has chosen NOT to correct the problem.
If you’re a regular reader here, you know I’ve posted a lot of sunchoke recipes. I’ve spent hours in the kitchen playing with these tubers, using them every way I could imagine. This year I went for something simple, and I’ll be darned if it’s not my favorite recipe yet. At first I thought it was too obvious to post, but a recent email from a reader convinced me otherwise. (Thank you, Mohamad.) And so I give you sunchoke purée. May you enjoy it as long as your sunchokes last (which for me is usually until about March). Read more
This was a killer year for stone fruit in Santa Fe, and I harvested loads of apricots, plums, nectarines, and peaches. After making jams, jellies, chutneys, salsas, and dried fruit, I was left with a big pile of pits, so I shoved them in the freezer, thinking there MUST be something I could do with them.
Did you know that almond extract is NOT made from almonds? It’s the apricot kernels inside the pits that give almond extract its flavor, so I decided to infuse some booze with my apricot kernels. Thus was born a new cocktail: The Almond Joy. It’s a spirit forward, slightly sweet adult beverage, named after one of my favorite candy bars. Read more
Carob powder doesn’t dissolve in water the way cocoa powder does. If you’re baking with carob, that’s fine, but if you’re making a carob-beverage, you might prefer the silky smoothness of carob syrup made by boiling the whole pods. It’s simple to do, and you’ll have the pods leftover to use in other ways. Read more
Can you believe how clickbaity that title is? (Is it still clickbait if the post actually lives up to the title?) In fact, I plan to deliver on the promise of that title, because if you’ve gone to the trouble of foraging for wild/feral grapes, juicing them, and straining the juice, I don’t want you to make this major grape jelly mistake. Read more
What exactly is a bounce? Rumor has it that cherry bounce was one of George Washington’s favorite tipples, and Martha’s recipe for the beverage survives to this day. In this foraged version, I’ve substituted chokecherries for cultivated cherries, and rye for the more traditional brandy. And while many bounce recipes are heavily spiced with cloves, cinnamon, and nutmeg, I’ve kept it simple with just three ingredients. Once you’ve made the base infusion, you can enjoy it any way you’d like: poured over a single large ice cube, sipped neat from a coupe, combined with a sploosh of seltzer, or garnished with a few Luxardo cherries. Any way you drink it, Chokecherry Bounce is an exceptional adult beverage. Read more
I never know what to call this kind of beverage. A cordial? A soda? To some people, the word cordial means a liqueur, but this drink is alcohol-free. And the word soda brings up mental images of two-liter bottles of Coke (at least to me!), so that’s not right either. This is an effervescent, naturally fermented, non-alcoholic beverage that will knock your socks off. So I’m calling it Queen Anne’s Lace Tonic, and here’s how you make it. Read more