If you’ve read any of my numerous crabapple posts (I can’t help it, I’m a fan.), you’ve heard me say that smaller crabapples often have a mealy texture. This recipe calls for larger crabapples (more than an inch in diameter). Sample one before harvesting a lot; you want crisp, snappy crabapples for this pickled fruit. Spiced crabapples make an unusual,…
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If you’ve ever bitten into a raw crabapple, you may have found the texture mealy and a little off-putting. Smaller fruit (less than an inch in diameter) often has a grainy texture, but because cooking gets rid of the textural issue, you can use any size fruit in this crabapple sauce recipe. Be sure to taste a fruit before you…
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Balance is crucial to a good cocktail, and the Kentucky Belle is balanced as hell. Sweet, warm, Kentucky bourbon; tart crabapples; spicy, wild ginger ale; and (if you’re so inclined) a pickled crabapple garnish. All you really need is bourbon, crabapples, and ginger ale. Store bought ginger ale is fine, as are any of the ginger beers or hard ginger…
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I tend to go a little bonkers for acorns. I’ve got them stashed away at every possible stage: unshelled nuts; shelled nuts; hot leached nuts; cold leached nuts; unleached nuts; ground acorn meal, acorn flour…the list goes on. Acorns are one of the most versatile wild edibles you can forage for. Cold-leached, they make a gluten-free flour that adds richness…
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Sometimes I wonder if my friends only like me for my cocktails. Do they think I’m a pushover because I make them a wildcrafted cocktail whenever they ask? Ha! Joke’s on them. They’re actually helping me by drinking my foraged adult beverages. I know what tastes good to me, but I aim to please a wide audience, and it’s great to…
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