Although red currants are found in forests all over Europe, their acidic taste means that their use remains marginal, except in jams and jellies. Red currant jelly is nonetheless a great companion to game meat. It's time to make your own!
So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish: pickling will dissolve the bones, sparing you the tedious task of removing them.
My own recipe for another “Lagidze” Georgian beverage, chocolate cream soda. My version is low in sugar and high in cacao powder — feel free to adjust the proportions to your liking!
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Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait till the next holiday season to eat foie gras! Washed down with some chilled dessert wine, it makes a lovely snack on a warm afternoon.
With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a light, bottomless bouchée.
I’m slightly ahead of the curve this time, giving you a preserves recipe before the strawberry season actually starts! These are simply the best strawberry preserves I’ve ever eaten. Check out the bonus sour cream ice cream recipe too!