pinon pine cones at the perfect stage for mugolio Ask most foragers what mugolio is and they’ll tell you it’s a syrup made by infusing unripe pine cones in sugar. But a quick google search brings up a New York Times article from 2011 that says it originated in the Italian alps and is made from the buds of the…
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I’m not 100% sure what I should call this (except delicious!) but it was inspired by umeshu, the Japanese liqueur made from unripe ume (plums), rock sugar, and shochu (a clear, flavorless, distilled spirit). My foraged version is made with unripe apricots, granulated white sugar, and vodka. Since I think I invented this, I’m going to claim naming rights: Apricot…
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As I sit here, still jet lagged from our trip to New Zealand (I know, I know, I’m not REALLY complaining), I’m encouraged by the speed with which the snow is melting and the little green shoots are poking up through the ground. Spring is coming late to Santa Fe this year, but that’s ok. We NEED the moisture we’re…
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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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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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