Two different ways to take your bourbon: bourbon pickles & a maple-bourbon version using real maple syrup. Both made with caramelized onions. I used Blanton's, but any bourbon that tastes good will do.
Use mini bottles of liquor to create your own vanilla extract. The best part of this approach is that you can use several types of alcohol, giving you a variety of extracts that are just right for your dish.
Here’s an easy first recipe to mark the arrival of spring: buy every possible variety of spring onions, shallots, and garlic (including garlic scapes) at your local farmers’ market and turn them into this delicious jam.
I saw a post on modern farmette on Dulse butter and it has been rolling around the back of my mind ever since.! Anything relating to Inish food peaks my curiosity. Since I don't have Dulse, I am going to substitute juniper.