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?
St. Patrick's Day in a single sausage of corned beef, cabbage, pototo and carrots. Plan ahead and all will be at the ready for just a quick simmer to serve Ireland whenever the mood strikes.
This fruit marmite is sweeter than the UK yeast by-product stuff. A thick reduction of strawberries takes on a hearty, caramel, cooked fruit flavor. Very sophicsticated!
Pummelos look like big grapefruits but aren't nearly as sour -- they also have an orangey taste going on. The extra thick pith makes for a strong set. Deeeelicious!
Nothing says "My cranberry sauce is better than yours" when you've gathered the garnet-hued beauties from a wild bog. I'm telling you this now b/c it might take some research to find a bog you can comb through this fall. Worth it.
Tame the beast! Turducken, turkey stuffed with duck stuffed with chicken, let's face it, not something you want to make yourself. My alternative: Turducken sausages slow-smoked over mesquite. Get your grinders going folks! Neat video to go with.
Gravlax takes a tour south o' the border in this Mexican-inspired version: salmon cured with cilantro, jalapeno, and tequila. Perfect for Nachos Olga Breeskin -- luscious, indulgent, spicy.
Here's a vibrant Asian-style dipping sauces that puts all others to shame. Fruity, sweet and tangy, this homemade version puts commercial offerings of "duck sauce" and dubious packets of yellow goo accompanying egg rolls and such shame.
Home made elixers and cordials are always crowd pleasers, this rosemary and mint melange is no exception. Very appetizery -- good prelude to a delicous feast.
I hate apple butter. What's with that vile color, that repugnant texture, that lack of apple taste? And the gravest sin of all, not sweet! Here's a jam recipe for bright apples wallowing in a lush, sweet caramelized apple puree.
Why double? Wild Maine blueberries combined with dried blueberries give this jam deep flavor and a delightful interplay of wiggly sweet smoothness and chewy bits of fruit. And who does't love a name that requires explanation?
