Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
With a secret ingredient, and a trick for peeling those pesky hazelnuts!
Seems everyone is crazy for Nutella; that chocolaty, hazel-nutty spread that goes so well on a spoon at 2am. But Nutella is to sweet for my taste. I needed an alternative that’s loaded with real nuts & chocolate, but goes easy on the sugar.
NPR's Kitchen Window hops on the DIY bandwagon, featuring recipes for mustard, gravlax, ricotta and a Nutella-like spread.
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.