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?
The most identifiable thing about chanterelles? They smell like apricots. Really. It’s a stunning fragrance, both fruity & earthy at the same time. How to find them, cook them and dry them for winter.
A recipe based on one from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves. Her recipe is for Damson plums and does not include cardamon.
Wild but very mild Alioli recipe, based on the original Catalan recipe. No egg yolks/ No food processor. Serve with potatoes, meat,fish or add to sandwiches.
