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?
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
I saw a post on modern farmette on Dulse butter and it has been rolling around the back of my mind ever since.! Anything relating to Inish food peaks my curiosity. Since I don't have Dulse, I am going to substitute juniper.
I have many Juniper recipes to share but for now I will post my current obsession; juniper pickled onions! Once you try them, there is no turning back.
Juniper is a classic flavor for bitters. I combined it with fresh rosemary, thyme, black peppercorns & vodka, making a super intense infusion that heightens the profile of your cocktails, like my Cranberry Juniper Twist.
Bresaola is remarkable food. Like a woodsy prosciutto with a full beef flavor, bresaola is silky, herbaceous and complex. This cured meat knocked me off my feet. I made this myself? So cool.
