With less than two weeks before Christmas, there’s still plenty of time to make some wild Christmas cookies, whether you plan to leave them out for Santa, or to eat them all by your lonesome. Here are some of my favorites, each with a different wild ingredient.
Whole Foods Makes Multiple Mushroom Mistakes!
I don’t shop at Whole Foods regularly, but my sister does. She texted me before Thanksgiving, excited to tell me she’d bought chanterelles for us to cook and share. Imagine my surprise to find that the mushrooms Whole Foods was selling as chanterelles were, in fact, nothing of the sort. Fortunately, they were another edible mushroom, so no danger of…
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Easy Sunchoke Purée: Recipe
If you’re a regular reader here, you know I’ve posted a lot of sunchoke recipes. I’ve spent hours in the kitchen playing with these tubers, using them every way I could imagine. This year I went for something simple, and I’ll be darned if it’s not my favorite recipe yet. At first I thought it was too obvious to post,…
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The Almond Joy: a Noyaux Cocktail
This was a killer year for stone fruit in Santa Fe, and I harvested loads of apricots, plums, nectarines, and peaches. After making jams, jellies, chutneys, salsas, and dried fruit, I was left with a big pile of pits, so I shoved them in the freezer, thinking there MUST be something I could do with them.
How to Make Carob Syrup from Whole Pods
Carob powder doesn’t dissolve in water the way cocoa powder does. If you’re baking with carob, that’s fine, but if you’re making a carob-beverage, you might prefer the silky smoothness of carob syrup made by boiling the whole pods. It’s simple to do, and you’ll have the pods leftover to use in other ways.
