More like a condiment than a sauce, a gastrique is a traditional French preparation of apple cider vinegar and honey, often flavored with fruit purees and herbs. This surprising combo uses tomato puree.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
Classic bitters take at least 3 weeks to infuse, but this recipe will make you a delightfully bitter syrup in 30 minutes. You can use any citrus fruit you have at hand to make a diverse collection of flavors to add to any festive drink.
We all know yogurt as a delicious companion to berries, granola, and other sweet pairings. But yogurt can just as easily be a savory treat, too. Straining the yogurt creates a rich, creamy texture; luscious and healthy.
Asparagus is the darling of spring, emblematic of the very season, fleeting and fresh as morning. We picked the young spears and dropped them in a salt brine. They ferment for a short time only, and their freshness is preserved by the salty soaking.