Over the last couple of days I shelled a little more than a pint and a half of the wild hickory nuts I’ve been gathering on my walks. To get the most use out of them I decided to make a new batch of flavor extract (like I did last year). Hickory nuts … More Wild Hickory Nut Syrup & Hickory Nut/Banana Pancakes
Oh my, this stuff is good! It’s so good I picked more cactus fruit yesterday and made another batch of cactus molasses.
Most everything that happens in the kitchen is fun, but some things are just for fun. Today’s “just for fun” project was making syrup from prickly pear cactus fruit. At first glance the dangerous parts of the Prickly Pear Cactus (Opuntia) appear to be the long bristling thorns on the plant itself. The fruits look … More Desert Molasses
The highlight of today’s main food event was Faye’s preparation of roasted sweet potatoes with a syrup of bourbon, maple and coffee. In my opinion, bourbon, as a beverage, is the nastiest tasting liquor ever, yet I loved the syrup/glaze which Faye made. It would go well with so many things. I even drizzled it … More Roasted Sweet Potatoes With Maple & Bourbon
This is another ‘away from home’ post drawing from resources stored on my laptop. I was going to wait until spring but here goes anyway. I’ll post a link back to it when the violets are blooming again. Every spring I pick wild violet blossoms and make violet freezer jam. I still had a lot … More Wild Violet Blossom Syrup