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?
Meyer lemons and Myers's rum make this marmalade double-good. This recipe earned a county fair blue ribbon and sold out at Marin's underground market.
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........
This wonderful sauce is great on pancakes to pork tenderloin!
The walnut liqueur nocino tastes like Christmas, with tones of citrus and spice, and will warm you right down to your toes. The two-part process for making nocino is fairly easy -- the hard part is waiting for the liqueur to age!
Limoncello is a potent, bright lemon liqueur that's versatile in the kitchen, as well as a delicious digestivo sipped straight. This recipe comes from the birthplace of limoncello: Naples, Italy.