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?
Get in the mood for Passover: top all kinds of weird Eastern European food with HOTDAMNHOT horseradish. Make quick batch of beet (mild) and white (hot) horseradish out of one root, and then mix up a nice Bloody Moses to celebrate a job well done.
Just in time for the holidays, mix up a batch of grapefruit-based pompelmocello. Sorta like limoncello, but with the added complexity of grapefruit zest.
Simple stovetop method of making DIY Salted Caramel Sauce. Step by step photos and recipe included.
Don't ever open a can of cranberry sauce again! With only a few ingredients and one pot, you can make a delicious cranberry sauce for your holiday table.
Pecan Pie Syrup I made after I made some crisp pecans (kinda like candied pecans but not as sweet).
Cranberries & habanero chiles, lime & ginger, coriander & mint: delightflly tangy, devilishly spicy, satisfyingly chunky. Chutney - it's good for what ails you!
A zingy cranberry sauce with fresh rosemary and crushed juniper. Like an anti-oxidant packed martini!
Lightly sweet, soft, & chewy (without sticking in your teeth), Coconut Gumdrops are a nice little snack. Making these gumdrops is kind of like making a coconut jelly.
Christmas tree, check. Vodka, check. Bring on the cocktails!
A sweet ale mustard made with Dogfish Head Raison D'Etre ale, macerated organic raisins, and brown & yellow mustard seed.
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