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 homemade version of Guinness mustard has a nutty, vaguely sweet flavor and a nice mouth feel. It is surprisingly easy to make and it was fascinating to watch the seeds expand as they absorbed the liquid.
A great big and burly winter stout, brewed a little late for the season but still delicious.
Recipes for stout beer, red wine and horseradish mustards from the chef of L.A.'s new M. B. Post restaurant.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!
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