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?
Homemade preserves and jams with farm-fresh fruit are the essence of rural Italian cuisine. This tangy marmalade has a unique, slightly tart aftertaste that is a fabulous contrast when paired with cheeses, crackers, and a sparkling white wine.
The culatello is ready to be eaten!
Kumquat rind is sweet. I found a way to include the whole fruit in jam, together with the complementary flavor of cranberry. A delicious, not so sweet jam!
Tomato Preserves bottle up the best of the season's tomatoes with a little bit of spice and sweetness. They are perfect served on freshly baked hot biscuits!
Making Lavender Bitters and introducing the "Band of Bitters" homemade bitters consortium, a join-at-your-own-risk bitters exchange group.
This pumpkin butter tastes like pumpkin pie in a jar, goes wonderfully with toast & biscuits, and if you can’t help yourself... feel free to eat by the spoonful.
Brandied Peaches from a New York Times recipe in 1951.
Fiocco, the poor cousin of the culatello is ready to eat!
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Japanese pickled cucumbers made for Pickling Party. It was my first time pickling, and it was fun! I just may have to try my hand at pickling other veggies and fruits soon.
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