Happy birthday to me! Every year my dear friend Cayce sends me a box of Meyer lemons, picked from her neighbor’s tree in San José. I can’t imagine a better birthday gift. And because she sends me such a GIANT box, I get to experiment with all kinds of recipes. I was originally drawn to this recipe because it uses…
Read More
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,…
Read More
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…
Read More
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…
Read More
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…
Read More
