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?
This conserve is similar to one I have been making for years, but a few tweaks make it safe for canning. Delicious with the traditional meal, it is also fantastic on sandwiches and heated and spooned over ice cream.
Pesto is a wonderful way to add rich flavors to foods. Traditional pesto is made with basil, but why not use kale? This pesto is like eating your vitamins — it is a nutritional stand-out!
Pecan Pie Syrup I made after I made some crisp pecans (kinda like candied pecans but not as sweet).
Duck and cherries go perfectly together. Throw in a Charcutepalooza challenge and it all works!
Sweet peaches, a nit of heat from chili peppers with brown sugar to bring in some caramel flavour and mellow roasted garlic! Amazing on baked brie but it will be great on roast pork too.
A how-to for making your own pesto and pizza dough to use now or freeze for later use. Both recipes can be made in small batches or multiplied for larger quantities.
Soft, spreadable cheese made from fresh raw goat's milk--a simple process with both sweet and savory possibilities that works with cow's milk too.
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