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?
Extend kumquat season by preserving them in this delicious kumquat and vanilla bean marmalade.
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Spread it generously on a chewy, crusty baguette.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Winter Marmalade: blood oranges and whiskey to top your morning toast with.
A unique Mustard with a meld of roasted garlic and Lemon.
This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
A wonderful mustard that blends a little bit sweet, a little bit spicy and a hint of bourbon.
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A delicious jam reminiscent of the wonderful flavors of carrot cake. Little pieces of carrot, apple and pineapple blend for a truly special jam.
Easy, quick and sweet riesling wine jelly!
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