Nocino is an Italian liqueur made from walnuts in their unripe green state. Initially highly tannic and bitter, the concoction mellows into a rich, complex brew, ready to drink by Christmas. The time to start is now.
For the home cheesemaker, aging cheese is an important part of the process that is often glossed over in recipes. These are three things I wish I had known about aging cheese when I first started making my own.
More like a condiment than a sauce, a gastrique is a traditional French preparation of apple cider vinegar and honey, often flavored with fruit purees and herbs. This surprising combo uses tomato puree.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
Classic bitters take at least 3 weeks to infuse, but this recipe will make you a delightfully bitter syrup in 30 minutes. You can use any citrus fruit you have at hand to make a diverse collection of flavors to add to any festive drink.