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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Most cocktails aim for a balance of sweet, sour, and spirit, but not this garlic mustard martini! The g3 is a savory cocktail, not a drop of sweetness in there. The spirit (either vodka or gin) is infused with garlic mustard and garnished with a pickled field garlic bulb. Traditionally, when a martini is garnished with an onion instead of an…
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The photo is a loving tribute to my soul cat, Sisko who was fond of wild garlic. Some people call it wild garlic, some people call it field garlic. Whatever you call it, Allium vineale is a strong and flavorful vegetable. Or herb. Or spice. The flavor and appearance actually resemble those of onion more than garlic. Un-mowed, the top…
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When most Americans hear the word pudding, they think of a sweet, creamy, jiggly dessert. But steamed pudding is something entirely different. Steamed puddings are a traditional British dessert, and persimmon pudding is a traditional American recipe. This steamed persimmon pudding recipe combines the American fruit with the British cooking method to make a thick, moist, dense, sweet cake. So…
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Persimmon black walnut cookies have a satisfying texture and flavor. Thick persimmon pulp makes a soft, moist, cake-like cookie, and the black walnuts add crunch and extra flavor. If you don’t like black walnuts (and not everyone does), feel free to substitute pecans or regular walnuts. Use the soft, mushy pulp of native American persimmons or Asian Hachiya persimmons in…
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