Is it just me? I’m an accomplished jelly maker. I’ve been doing it for years. I’ve taught Master Food Preservers how to do it. I’ve done it professionally. But every time I make a jelly without commercial pectin, I worry. Anyone can get a good jell with commercial pectin if they follow instructions, but it’s a whole lot trickier when…
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Crabapple – Chile Pequin Jelly: Recipe
Spicebush Dram: an Essential Cocktail Ingredient
In bar lingo, a dram can mean several things. It may specifically refer to 1/8 of a fluid ounce, or more likely to a shot of whisky. It’s also sometimes used to refer generally to a small drink, as in “Shall we have a wee dram?” (To which the answer is always yes.) Spicebush dram is my foraged take on…
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Cornelian Cherry Syrup: Recipe
Cornelian cherries (aka Cornus mas) are an under-appreciated fruit, at least in the U.S. In Eastern Europe and the Middle East they are well-loved for their bright color and tart flavor. Considering how many people plant this tree in the landscape (for the pretty yellow spring flowers), there’s no reason you shouldn’t harvest the fruit and make yourself some cornelian…
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Naughty & Nice: a Festive Winter Holiday Punch
Frank Cisneros of The Gin Palace in NYC created The Poinsettia Punch as a holiday beverage that gets its festive color from grenadine. With a few adjustments, I’ve come up with a foraged version I like even better. The Naughty & Nice is a wildcrafted winter holiday punch that is very nice indeed…and do I really have to explain the naughty…
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Chanterelle Ice Cream
Last weekend I attended the New Mexico Mycological Society’s annual foray in Taos, NM. We’ve had a generous monsoon season in northern NM this year, something we can’t always count on. When you combine moisture with mycelium and more than 80 mycophiles, what do you get? A lot of mushrooms, some new friends, and a very good time. I added…
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