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
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…
Read More