What do you pickle in the middle of winter? I want something fresh and bright, but not if the produce is shipped from 5000 miles away. Inspiration came in a bottle of home-brewed stout combined with onions, vinegar and spices. Viola. Winter pickles.
Bourbon barrel aged ginger rum is spicy and smooth with a smoky caramel finish. And while you don’t have to age it in a mini barrel (it tastes pretty darn good raw), the barrel aging makes the rum taste amazing.
Local Minnesota Summercrisp Pears soaked in vodka for 3 months, results in a vodka with a pretty pink brown hue that tastes like pear heaven, sweat, floral and delicious. But you can make this easy infusion with any ripe pear you have on hand.
Set it and forget it...at least temporarily! Oven render lard at a low temp and do your laundry, wash the car and hike mount everest if you can do it under 6 hours! All while rendering your lard with this easy oven technique.
Habanero Sriracha has a wonderful fruity, floral, garlicky taste that is balanced in its flavor to heat ratio. After taking most of the seeds out, this hot sauce has plenty of kick and you can taste the uniquely Caribbean flavor of the peppers.