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shagbark hickory syrup

Shagbark Hickory Syrup: Recipe

I’m fascinated with the idea of making tree syrups, but tapping multiple maples, and boiling vast quantities of sap for hours is a little daunting. Plus, I don’t live somewhere I can tap a lot of trees. So I was thrilled to learn I could make a quicker, easier syrup by boiling the bark of the shagbark hickory tree (Carya ovata). It’s easy to harvest bark without damaging the tree, and the syrup is light, sweet, and has a distinctive smoky flavor. You will not be surprised to learn it also makes an excellent cocktail ingredient. Read more

prickly pear syrup

Prickly Pear Syrup Recipe (and a How-to Video!)

No matter how many times I cut open a prickly pear fruit¬†(aka tuna) I’m surprised by its color. On the outside they’re a pretty pink, but cut the fruit open and bam! It’s a vibrant magenta you wouldn’t expect to find in nature. Prickly pear syrup is a great way to preserve both the flavor and color of this fruit, and it’s easier to make than you might think. Read more

Rose hip syrup is both beautiful and full of vitamen C.

How to Make Your Own Rose Hip Syrup

Rose hip syrup is made from rose hips, which are the fruits of roses. (I know, I know, most people don’t think of roses as having fruits, but they do!) The syrup is lovely to look at, and full of vitamin C. Rose hips are a firm fruit, so it takes a little coaxing to get the juices out. The process is similar to that for soft fruits, but since the fruit isn’t super-juicy, there are a few extra steps. Read more

Rose Petal Panna Cotta Recipe

I do not consider myself the most creative cook among my foraging friends. Don’t get me wrong, I’m very good. But I have wild food pals who are freakin’ geniuses. (Yes, Butter, I’m talking about you.) But THIS time, with THIS recipe, I am pretty damned pleased with myself. I kind of wish I could feed it to everyone I know, then bask in the glory of their admiration. It’s that good. Read more