I've been preserving a lot of my backyard garden in booze -- have black currants steeping in vodka to make Cassis. There's a very old Amanda Hesser recipe from the book she wrote about cooking out of Anne Willan's garden in France I'm going to try. I've also been making bottles of something I call herby booze -- stuff an old bottle full …
I've been preserving a lot of my backyard garden in booze -- have black currants steeping in vodka to make Cassis. There's a very old Amanda Hesser recipe from the book she wrote about cooking out of Anne Willan's garden in France I'm going to try. I've also been making bottles of something I call herby booze -- stuff an old bottle full of savory, sage, tarragon, thyme, hyssop out of my garden. A bay leaf from the tiny plant I'be been babying along, a few strips of organic lemon rind, some fennel, coriander or anise seeds, then into the basement to steep. I like a splash of it in either vermouth or white wine in the evening. Or just plain over ice with seltzer.
I've been preserving a lot of my backyard garden in booze -- have black currants steeping in vodka to make Cassis. There's a very old Amanda Hesser recipe from the book she wrote about cooking out of Anne Willan's garden in France I'm going to try. I've also been making bottles of something I call herby booze -- stuff an old bottle full of savory, sage, tarragon, thyme, hyssop out of my garden. A bay leaf from the tiny plant I'be been babying along, a few strips of organic lemon rind, some fennel, coriander or anise seeds, then into the basement to steep. I like a splash of it in either vermouth or white wine in the evening. Or just plain over ice with seltzer.