Honestly, this sauce is just an excuse for topping ice cream. It should really be called Apple Ice Cream Topping, but it’s much more versatile than that. It could go on or in all sorts of things like pie, tarts, pancakes, yogurt...
Sour cherries are my most favorite fruit & sour cherry jam is the one jam that I am truly addicted to. For added flavor I added a bottle of circa 1970’s German Kirschwasser, or Cherry Brandy, which added loads of depth, taking the jam over the top!
Plain or spiced, Black Walnut Nocino (Liqueur de Noix in French) is more bittersweet & tannic than the standard walnut version. It’s kinda like a punch by a nice old Frenchman – sweet & appealingly foreign at first, then wham! Right in the kisser.
My cilantro has gone wild. No amount of deeply frozen winter, wild birds or mulch seems to stop those rascally little round seeds. Solution? Pickle them. Just load up a jar with seeds, add a vinegar, water and salt brine & hot water bath can them.
Blue cheese is one of those preserved foods that even home preservers are hesitant to try making themselves. The main ingredients are deceptively basic – milk, culture, rennet. Then comes the penicillin mold. Stinky good, I say.