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.
Ok, let’s get one thing straight: black walnuts aren’t for everyone. They have a strong, dark, winey taste, and this black walnut cake recipe focusses on the unique flavor of the nut. You’re going to get pure, unadulterated black walnut taste here, so before you bake, sample a nut to be sure you like its very specific, strong flavor. Read more
Black walnuts tend to polarize foragers. Some people love them, some people hate them. I love them. This is a strongly flavored nut, with dark overtones of wine and mushrooms (I know that sounds weird but go with me on this one) that stand up to the sweetness of a corn syrup based pie filling. Read more
I don’t call this a brownie because then you’d expect a deeply chocolate treat and you might be disappointed. (Life and dessert are all about managing expectations.) Carob is NOT a chocolate substitute and anyone who tells you otherwise is a big, fat liar. At the risk of sounding heretical: chocolate isn’t the only worthy dessert flavor out there. Carob has a lighter flavor than chocolate, and it’s naturally sweet. Strongly-flavored black walnuts add richness and depth. Read more