The Learning Center

Wow Them: Scented-Geranium Infused Blood Orange Curd

11/21/2022

Give this strangely-hued, amazingly delicious treat a try! With the Winter citrus harvest coming in, now is the perfect time to whip up a batch. Unbelievably easy to make, Blood Orange Curd is sure to thrill. Take it up an extra notch by infusing it with scented-geranium & spoil your loved ones this Holiday Season--

The gorgeous color of the flesh of Blood Oranges is due to anthocyanin pigments. Colder evening temperatures are needed for these to develop in the fruit, & the depth of that color ranges wildly from orange-veined blush to deep-ruby-almost black. Their skin is similar to plain oranges, most often with a blush or red tinge depending on the variant. While they are visually stunning, it is their unique flavor that makes them so popular, with distinctive raspberry-like notes joining the citrus base.

December & January are the height of their availability nationwide– time to scoop up a ton & enjoy them while we can!

Extremely versatile just like regular oranges, they are lovely for cooking, baking, & drinking! Dehydrated & bedazzled slices of Blood Orange are one of my favorites to use to garnish cocktails. Unsurprisingly, I love to substitute blood orange juice in the cocktails & zero-proofs I craft – Blood Orange Mimosas are particularly stunning! I love to make marmalade with them & found it to be as delicious as it is beautiful. My other favorite way to enjoy them is to make Blood Orange Curd & I am happy to share my recipe here. We enjoy this beautiful curd in crêpes & tarts, on scones – or even stirred into yogurt! I like to infuse my juice with fresh scented-geranium leaves to make it extra special & provide a really herbal note to my curd. This is an extra step & not necessary to make curd of your own– But I recommend this if you have access! Let’s do it!

I find dehydrated blood oranges make stunning garnishes on my cocktails

Scented Geranium-Infused Blood Orange Curd

3 Large Eggs
1 cup Sugar
⅔ cups Blood Orange Juice
*Small Handful Fresh Scented Geranium Leaves
2 TBS Blood Orange Zest
4 TBS Unsalted Butter, small diced & chilled
Pinch Sea Salt
*infusing with geranium is optional– but delicious!

Scented Gernium Leaves Make A Perfect Addition To The Flavor Of This Curd

Zest your washed oranges & set aside. Juice your fruit & reserve, removing any seeds. I do not strain out the pulp from the fresh juice, as it adds such lovely flavor. Stir in a small handful of fresh scented geranium leaves & let them infuse in your juice if desired. The scented geranium lends a lovely herbal note that really puts this curd over-the-top. My favorite to use are leaves from our Attar of Rose Geranium, Gerald. [LOCALS: I am always happy to share Gerald cuttings– come see me in store!] I find them to add a particularly tasty floral-herbal flavor that is delicate, but certainly worth this extra step – However, if you do not have any scented geranium at hand, plain Blood Orange Curd is delicious on its own, so no worries! Infuse your juice for 1-2 hours, then pull the leaves out; I do not recommend straining them out as we are looking to keep all the flavorful pulp in our juice.

meet gerald & learn more about scented geraniums here

Set up your double-boiler & simmer [or a stainless steel bowl placed over a saucepan of simmering water works just fine]. Add the eggs, sugar, & juice, & begin whisking to blend & temper. You will notice it becoming the strangest lavender-mauve color as the blood orange & egg yolk combine. It is beautiful & strange to behold, & makes for a truly unique presentation in your final product!

Cook & continue whisking constantly to prevent the eggs curdling. Your curd will foam up at first. As the foam dies down, you will see it start to thicken & get glossy. This should take between 5 & 10 minutes. Once thick, remove from heat & begin to add the small pieces of butter, one at a time, whisking to incorporate. Once all of your butter has been whisked in, add the zest & pinch of salt.

Voila, delicious Blood Orange Curd!

Geranium-Infused Blood Orange Curd Crêpes? YES PLEASE!

It will continue to thicken as it cools. This recipe makes about 3 cups of curd. Pop it into mason jars to store in the fridge -- These make lovely gifts if you are feeling generous! If you are planning to use it in tarts, put the curd in the fridge to set-up & cool for at least 30 minutes. Not up to making crusts? Honestly, it is hard to beat simple plain Crêpes, ends dipped in sugar, topped with a heaping spoonful of this curd with sliced figs & blackberries! STUNNING!

Have Extra Scented geranium Leaves? click the link below to Hop Over & Grab My Easy Recipe For Geranium Sorbet!

easy geranium sorbet

I hope I have inspired you to grab some blood oranges when the Winter Citrus harvest hits your local grocery store, & try this recipe! And seriously, if you are local, come grab a cutting of my Attar of Rose Geranium to grow! Gerald is DELICIOUS! Please let me know what you make with your curd & share PICTURES! I love to see what you are all up to! Until next time--Stay safe & #StopAndEatTheFlowers

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Herbal Spotlight: Quince with my Quince Gin Recipe

10/2/2022

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These ancient members of the Rose family have fallen from fashion in most cooking circles & are viewed by many as simply ornamental shrubs. If you live in New England, chances are you've got 1 or 2 in your yard, & it might just be the tastiest thing you didn't know you were growing. If you’ve never taken the time to harvest & cook some up, you don’t know what you’re missing! Join me as we delve into harvesting & preparing quince, & just what to make with it once you do --

Quince shrubs & trees are grown all over the world, with recipes for quince dishes dating back to ancient Rome. Their flowers herald Spring & are a beautiful pale pink; every Winter, I bring branches inside to force & enjoy a bit of Spring in February. Like their relatives apples & pears, the lumpy irregular-shaped quince are also harvested in autumn. They store long & well, as most other Fall crops do. Quince are loaded with Vitamin C & are a good source of calcium, iron, potassium, magnesium & copper. And the taste? Delicious -- delicate, sweet, & incredibly fragrant!

Quince is wonderful in desserts & drinks, jellies & pies, & also with savory items like hard cheese & meats. Why then do we not typically see bushels of them at the grocery store? I believe it is because quince are challenging to work with. Simply put, it’s delicious, but you are going to work for it -- And it will be worth it!

Be sure to have a good pair of gloves when harvesting them; most varieties have thorns just like their rose cousins. There are many varieties, some are tiny & some larger, some are even covered in fuzz like a peach. All are challenging to peel due to their knobbly shapes [though the larger ones are easier] & are very tough to cut & core. On top of that, they are basically inedible when raw -- in fact, the longer they are cooked, the tastier they get. Something truly magical happens when you poach them with sugar & a little water or wine. Not only does their flavor develop, but they turn an incredible rosy pink! The reward is absolutely worth the effort here-- especially when you factor in that most of us are growing them with no effort & harvesting them for free.

A couple key factors to keep in mind when harvesting-- First off, if they are still green, tuck them aside to ripen fully. Quince grow a beautiful, golden yellow, some with a bit of a blush or small brown spots, when they are perfectly ripe. The riper they are, the more fragrant & delicious they will be. Simply pop unripe fruit in a bowl & place it in a sunny window to ripen; your patience will be rewarded. Second, plan an afternoon of processing, then you can use them at your leisure. A nice, rainy Fall afternoon with pots of quince simmering away on the stovetop filling your home with their fragrance is lovely instead of tedious. Lastly, I suggest poaching most of your haul. Poached quince is truly lovely on its own, baked into a pie, or used to top yogurt or waffles. Once poached, they will keep for about a week in the fridge or can be frozen in their syrup for up to six months. And don’t throw out that poaching liquid -- it is amazing for all manner of cocktails, zero-proof drinks, & as an ice cream or waffle topper! You can even use it to make sorbet.

While poached quince & quince jelly may be the go-to recipes for most, in this house, it is all about Membrillo quince paste & Quince Gin! The paste is truly a labor of love, & I have shared my recipe in a past post [see it here.] The Quince Gin is incredibly EASY to make & fantastically delicious. All you need is a nice botanically-forward bottle of gin, some quince, & time. As we are infusing the already bottled gin with the fruit, no cooking is required! It is truly ridiculous how easy it is to make when one considers how few people bother to do it, literally taking 10-20 minutes to get infusing – If you have the fruit growing free in your yard [or access to a friend’s…] do Future-You a favor & make some! Let me show you how!

What more quince recipes? Check out my other quince posts for Poached Quince & Membrillo

Mebrillo Quince Paste is delicious with charcuterie and cheeses

get my quince paste recipe here

QUINCE-INFUSED GIN

-A 25 oz [750ml] bottle of Gin
[see my suggestions below…]

-12-14 oz of ripe quince fruit

- ½ cup Granulated sugar

- A handful dried, pesticide-free rose petals [OPTIONAL]

Sterilize a jar mason jar [big enough to hold all your ingredients.] Clean & ready your quince. Scrub them nicely– if yours have “fuzz” rub it off. Be sure they are nice & clean as we will not be peeling them. Next, quarter & core all your fruit. You will need a large, very sharp knife & a paring knife to accomplish this. Be careful, as the fruit are hard to cut & the cores are very woody. I like to cut them in half, then quarters, then core them. Some use a melon-baller to remove the seeds & woody core; I find the paring knife more effective.

Take a moment to appreciate the fragrance coming off them as you work --
almost like vanilla & roses.

Once they are all cleaned, place all of your quince in the bottom of the prepared jar. Add the sugar to the jar, pouring it over the top of the fruit. I like to add a handful of dried, pesticide-free rose petals here as well. That rose note enhances the quince flavor & the petals give a touch of pink color to the resultant infusion. No need to worry if you do not have petals to add, your gin will still be lovely! Next, pour your gin into the jar, ensuring all fruit is covered. You may wish to keep that empty gin bottle to decant your finished quince gin into when it is ready if you do not have any decanters or extra bottles.

grab some of our wild foraged beach rose petals

You can use literally any type of gin here, but botanically-forward gin works best with the flavors you will be laying down. Choose a gin you enjoy sipping– while quince-gin plays nicely in cocktails, it is also quite lovely in a small glass on its own after dinner! Personally, I like to use either Hendricks Gin or Prairie Organic Gin to make my own. Stir until the sugar is mostly dissolved, place a piece of wax paper over the mouth, then cap your bottle & set it aside out of the sun to infuse. [see? I told you it was REALLY easy to make!]

Your Quince-Infused Gin is now ready to enjoy! Pour it into a decanter [or that empty bottle from before] & enjoy it! No need to refrigerate it & I have not found it to go bad once infused, although to be fair, it never lasts too long around here, so I haven't truly tested the time…..

You should plan to infuse this mixture for 3 - 4 weeks. The gin will take on a very pretty, yellow hue as it lifts the flavor from the fruit – if you used the rose petals, it may have a soft peach color instead. Give your bottle a light shake every few days. You will notice the quince pieces beginning to turn brown as your gin turns yellow. This is normal & not a concern. After 3 weeks, you can give it a try– you may be happy with the flavor at that time & finish it off. If you’d prefer a stronger flavor, let it go another week. Once the flavor is where you’d like it, double strain it to remove all fruit/petals.

Here is some of mine steeping and some decanted and ready to play with

As I mentioned before, it is nice to sip on its own, but also works well in mixed drinks. I love to use it in a riff on a Brandy Alexander, but my favorite way is a modified Clover Club with rose & raspberry. Heaven! Have fun with it. I am sure you will have fun getting creative!

There you have it! We are heading into prime quince season-- Hop on out there, pick yours & give ‘em a try! Infusing gin with them is absolutely the easiest way to enjoy their unique, delicious flavor; I think you will be thrilled with the results. That is all for this week-- Stay safe & don’t forget to #StopAndEatTheFlowers

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Herbal Spotlight: Pink Lemons, with my Pink Lemon Curd Recipe

3/3/2022

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They're real & they're SPECTACULAR! Pink lemons are in season right now & absolutely worth tracking down! Less acidic than their yellow cousins, these beauties also have a soft rose note to their flavor-- Wonderful for cooking, drinks, & desserts.
Join me as we make stunning Pink Lemon Curd with them & prepare to be OBSESSED!

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Herbal Spotlight: Butterfly Pea Flower, About & Uses

2/15/2022

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Butterfly Pea Flowers [Clitoria ternatea] provide gorgeous natural color, as well as many benefits for the mind and body. Add some natural Botanical Blue to your routine & brighten things up as we explore these amazing flowers & their benefits, & their uses.

More than just a pretty face, Butterfly Pea flowers are a powerful Herbal Ally! Native to Southeast Asia, these flowers have been used for centuries as a memory enhancer, brain booster, anti-stress & calmative agent; they are staples of Chinese & Ayurvedic medicine. Clitoria ternatea are considered to be adaptogenic. Adaptogens are substances that work to help the body resist stressors of all kinds, whether physical, chemical or biological, & to exert a normalizing effect upon bodily processes. They are packed full of antioxidants, flavonoids,& peptides, as well as anti-inflammatory compounds, particularly anthocyanin, which are believed to support cardiovascular health.

They also contain catechins, which are said to be instrumental in burning belly fat, aiding weight loss as well as helping to control blood sugar. Drinking butterfly-pea flower tea is purported to rev up your metabolism, making the body burn more calories.

Butterfly pea flowers are also traditionally used cosmetically to stimulate hair growth, & to support glowing skin & graceful aging. The compound anthocyanin is known to increase blood circulation & helps to maintain a healthy scalp. It also aids in strengthening the hair follicles from within, resulting in increased hair growth. In fact, a 2012 study found these flowers to be more effective than the commonly prescribed minoxidil at promoting hair growth. Additionally, the flowers have been used in Thailand for centuries to make a rinse for the hair that is said to keep the dark color of the hair longer! They are considered one of nature's most effective ingredients for promoting hair growth & darkening hair naturally. Infact, we offer an SLS-free shampoo bar & A Lash & Brow Serum using these gems!
Our Stimulating Shampoo Bars are crafted with Butterfly Pea Flower Infusion & Neem Oil to naturally strengthen the hair shafts & encourage new growth, while our Brow & Lash Serum marrys it with the power of pure Castor Oil to stimulate & condition these fragile, fine hairs while encouragibng new growth.

shop our stimulating
sls-free
shampoo bars here

shop Lash & Brow Serum

Butterfly pea flowers are most often used as a tea & have an earthy-green flavor similar to that of green tea. The dried flowers, when steeped, release a deep indigo-blue color. Due to this, they are also often used as a natural food coloring agent in Malasian, Thai, & Burmese cooking.
Most interestingly, this color is pH sensitive, producing a wide variety of shades ranging from fuchsia to bright blue-green as it is exposed to different ingredient’s pHs!

This makes the herb VERY popular for cocktails! As anyone who knows me would expect, I have had quite a lot of fun playing with their effects & use them frequently in the drinks I craft.

 I also craft an adaptogenic tea blend which contains them called Botanical Bliss. It is comprised of 15 different herbs & spices, including tulsi, elderflower, & nettle; many of these ingredients are wild-foraged.

Enjoy naturally deep blue tea -- Or add a slice of lemon to turn yours fuschia!

Want to play with them yourself? We also offer individual herbs, including butterfly pea flowers, for sale bulk here in store & online.

Organic Butterfly Pea Flowers, Hand Foraged

$3.95 - $12.95

Wild harvested & carefully dried to preserve the whole flower heads. Our butterfly pea flowers are collected by hand in Thailand by Supanij Farm. 100% organic & wildcrafted. Dried flowers can be used in tea, cordials, tinctures, & syrups, as well as in cooking & beauty products. Delightfully pH sensitive, on their own they provide a deep indigo blue color, add an acid [like lemon juice] & watch it turn a vibrant purple-fuchsia! Flavor is an earthy floral-green note.

Sold by volume in 1 oz [about 5g] & 2 oz [10g] bags or 4 oz bail-jars that contain 3 ounces by volume [15g] of dried herbs.

Shop

The flowers can be steeped directly in all liquids, not just hot water, & the color is sure to thrill the child [or child-at-heart] in your life. Using them to create true blue milk is particularly fun for Star Wars fans. The pH color shift is really fun to play with as well – Simply add a slice of lemon to your tea & watch it go violently fuschia!

Steeping Butterfly Pea Flowers In Milk

Check Out My 'Winter Blues' rice Pie Recipe Here

More than just the sheer strangeness of the colors, remember you are getting the herbal benefits of the butterfly pea flowers. This Herbal Ally provides so many benefits for mind & body. It is definitely worth adding to your own tea selection or Herbal Apothecary.
I hope you enjoyed this look at these amazing flowers. Let me know how you like to use Butterfly Flowers & what color combo you create! Until next time--Stay safe & #StopAndEatTheFlowers

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Herbal Spotlight: Ginger, with an easy Ginger Liqueur Recipe

12/12/2021

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Warm, spicy ginger is an ideal Herbal Ally for the colder Winter months. It has been used as a spice & medicinally for hundreds of years. In this post we will discuss some its properties & traditional uses, & I will share my recipe for a quick, easy Ginger Liqueur to enjoy on the imminent chilly evenings–
Ginger [zingiber officinale] is a member of the zingiberaceae family; the utilized part of the ginger plant is the rhizome, or the underground stem. It is an important cooking spice used all over the world in widely varied dishes from Indian curries to British gingerbread. Every form it can take, including fresh, dried, pickled, preserved, crystallized, candied, & powdered, has myriad uses in dishes from savory to sweet. Ginger is without a doubt the most versatile of flavors.

photo: K.Menard

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Wow Them: Easy Salt-Preserved Lemons

11/29/2021

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Give a Moroccan, umami lift to your cheese & charcutierie boards! These preserved lemons are easy to make & will be ready in just 3 weeks---

Salt-preserved lemons, a popular ingredient in many Middle Eastern & Moroccan recipes, are often found for sale in foody boutiques & are usually quite expensive. If you've ever tasted them, you know what a lovely punch they pack! Their bright & deeply umami notes are quite Heavenly & can be used in myriad ways. Perfect on cheese boards, in dressings & compound butters, & to highlight entrees, preserved lemons are definitely worth exploring! What you may not realize is that they are extremely easy to make at home, for all you really need is lemons, salt, & time.

The method to preserving them is so easy -- cut lemons, rub them with salt, then press them into Mason jars in layers with more salt & ensure they are covered in lemon juice. And then you WAIT for 3-4 weeks, shaking your jar everyone in a while. There are tons of posts online giving detailed instructions; one of the clearest can be found here.
Instead of method, I will focus on details & tips, as well as some easy uses for your pickled treasures once their transformation is complete.

Bowl of Preserved Lemons. Image: Food52

I prefer Meyer Lemons & Pink Himalayan Salt

First of all, I highly recommend using only organic lemons. The peels undergo the greatest transformation & are the true consumable prize in this endeavor, so we want to be sure they are free of pesticides & chemicals. The preserved flesh can also be used [salad dressings & purees are best] -- but it is truly the peel you will get the most use of, so ensure they are as lovely as possible. Any type of lemon can be salt-preserved, but I enjoy Meyer Lemons best this way. Their unique flavor contributes even more complex notes to the ‘pickles’ & creates a truly divine flavor. Next, we focus on the salt used. Most recipes call for Sea Salt or Kosher Pickling Salt.

Again, I like to buck tradition a bit & generally use Pink Himalayan Salt for mine, adding more unique notes as well as lovely health benefits. Lastly, it is important to be sure all of your fruit is completely submerged under lemon juice. Pickle stones are helpful for this. [seen in my pictures, they are simple, round glass weights] If fruit remains uncovered by the liquid, you run the chance of bacteria or mold occurring, which will ruin your batch. That is really all there is to it. One final note-- be sure to RINSE your lemon pieces as you use them! Rather obvious in hind-sight, the sheer amount of salt used to preserve the fruit will overwhelm & mask the flavors you are creating if used directly from the bottle! I find these lemons ready to eat after 3 weeks, but they will continue to develop flavor the longer they are left to pickle & will last rather indefinitely if they remain submerged & your jar is tucked into the back of your refrigerator.

For use with cheese & charcuterie, simply pull a section of two from your jar. Remove the lemon flesh [you can save this for use another way by tucking it back into your jar & submerging again] & rinse with cold water. Slice the pickled peel into thin strips or squares & marvel at how well it pairs for all the selections on your boards! Truly fantastic!

More than just paired with cheese, there are so many ways to enjoy the preserved lemons. Try adding them to compound butter [pure Heaven on a steak] or replacing the lemon used in some of your favorite savory recipes with them. For example, Preserved Lemon Chicken Piccata takes a favorite dish to a whole other level! Also, check out this great article from Food52 for 5 dinner recipes to make with them: food52.com/blog/10589-1-jar-of-preserved-lemons-5-dinners.

Please let me know how yours come out & what you make with them-- I love to hear from you all! Wishing you all a lovely & safe Holiday Season! Until next time, take care & don’t forget to #StopAndEatTheFlowers

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Herbal Spotlight: Chokeberries with my Simple Syrup and Candied Berry Recipes.

10/18/2021

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Delicious & just as immune-supportive as the Elderberry, Chokeberries are in season now & are fabulous! Join me as we discuss their growing habits, traditional uses, & I make a simple syrup & craft some delicious drinks with their bright, tart flavor---

Chokeberry, or Aronia, are part of the Rose [Rosaceae] family & are native to North America, although they are grown all over the world now. These shrubs are deciduous & are likely to be found growing wild in slightly-wet-to-swampy, wooded areas. There are wild growing red & black chokeberries; I am lucky to have nicely established patches of the black [aronia melanocarpa] growing around me. Aronia are easy to grow & fully mature in 5 years. Due to their amazing health benefits, these shrubs are also making the scene at many nurseries around the country, their popularity growing & now only slightly behind elderberry shrubs. Indeed, our local Food Co-Op, Rising Tide, just announced they are carrying frozen aronia from a local farm now!

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Herbal Spotlight: Elderberries with Elderberry Brandy Cordial Recipe

9/20/2021

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I decant mine into old bottles & make labels for an extra-fancy touch.

Delicious & powerful, elderberries are wonderful for colds & flu, & in times of stress. One of my favorite ways to enjoy them is by making Elderberry Brandy.

You can use fresh or dried berries & Fall is the perfect time to get some steeping! It's easy & delicious -- I'll show you how!

The common American Elderberry [Sambucus canadensis] & European Elder [Sambucus nigra] are both prolific & commonly found growing wild throughout most of the United States in disturbed areas, along roadsides, & in hedgerows, making them excellent candidates for foraging. Be sure to harvest only from shrubs not treated with pesticides on lesser used roads & to confirm the plant ID. The challenge is not in finding them, but in hitting them at the extract-right time! The season for ripe berries vacillates wildly from early August through to October, with some berries being perfectly ripe on one shrub, yet not ready on another nearby shrub just down the road! And then, you have to beat the birds & other animals to the harvest. We are not the only creatures ‘hunting’ them! Waiting ‘one more day’ for perfectly ripe umbels may result in you missing out completely!

Carefully remove green and lighter purple [unripe] berries before using them.

Would-be foragers should make note of the bushes around them & check in on them frequently as the fruit changes quickly day to day. It is important the berries you use are fully ripe, as unripe berries are unpleasantly bitter. The tiny stems & leaves of the plant are mildly toxic, & should not be used. Clean your haul thoroughly, removing as many stems & unripe berries as possible. It is a labor of love for sure, but the flavor makes it worth removing any tiny berries that are green or light purple. Few under-ripe berries or stems are not a concern, but do work to remove all you can. I find popping my whole umbels into the freezer for 30-60 minutes before cleaning them makes it a lot easier to remove them from the stems.

Once cleaned, your haul can then either be frozen or dried for later use. For this brandy recipe, you can use fresh or dried berries, so it is easy to make anytime!
Once your berries are cleaned & ready to go, it is very easy to make Elderberry Brandy Cordial-- the hardest part is waiting for it to cure up! I have listed the additional botanicals I add to mne, but feel free to add whatever you have on hand to your own taste!

Picked clean!

Elderberry Brandy Cordial

A quart sized Mason Jar
2 cups fresh elderberries [or 1/2 cup dried]
Peel of an orange [organic preferred]
2 TBS rose hips [dried or fresh]
1” - 2” peeled ginger
1 or 2 cinammon sticks
2 TBS dried elderflowers [optional]
1 quart brandy

1 cup sugar or honey
1 cup water

Place your cleaned elderberries, rose hips, ginger, cinammon & elderflowers [if using] in the bottom of a clean quart-sized Mason jar. Add your orange peel. Slowly fill the jar all the way to the top with brandy. All of your botanicals should be covered-- use a pickle weight if necessary to hold them under the surface. Seal up your jar & put it in a dark spot for 3 or 4 weeks. Shake it once in a while if you like. You will notice the color getting a darker & darker burgundy as it infuses.

Once it is fully infused, create a simple syrup with the water & sugar [or honey.] Allow it to cool completely. Strain off all the solids from your infused brandy base, pressing to release the absorbed liquid as you go. I usually double strain mine to be sure all plant material is removed.
Add your cooled syrup to the brandy-- anywhere from ¼ a cup to all of it depending on your tastes & how ‘sippable’ you wish your cordial to be. Pour it back into a clean Mason jar & set it aside to cure for at least one week. The flavors will marry resulting in a delicious & rather healthy Brandy Cordial!

Ready to add my sweet syrup!

Look at the color it gives this Sidecar!

Enjoy it on its own or craft delicious cocktails with it -- My favorite way to use it is in Brandy Crustas & Sidecars! Extra delicious & a gorgeous color!
A tablespoon or 2 two times a day at the onset of a cold is very helpful as well!
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I hope you enjoy this recipe! Let me know what additions you like to add to yours-- I really like the flavors I get from adding the elderflowers & rose hips to mine. Also check out my post from last year on how to make Elderberry Syrup here. That is all for this week-- Stay safe & don’t forget to #StopAndEatTheFlowers

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Herbal Spotlight: All About Amari & how to make your very own

8/23/2021

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Amari have been around for centuries & are the secret stars of more & more cocktails these days, but many people are still unfamiliar with them -- A tragedy I am doing my best to remedy!
Join me as we explore what they are, how to use them, & even how to make your very own at home!

Aperol, used here to make a Spritz, an amaro most peole are familiar with.

Let’s start by defining what an Amaro is exactly; an amaro is an herbal, bitter spirit made by macerating a [usually proprietary] mix of roots, spices, flowers & other botanicals into a neutral spirit base or wine. Named for the Italian word for bitter, amari [the plural of amaro] were originally imbibed as restoratives & digestion aids. There are accounts of amari dating back to Ancient Rome-- where overindulgence is decidedly ‘a thing’ it makes sense to start crafting a cure for it! By the 1800s, production was mostly taken over by monasteries, & amari ‘health tonics’ were readily available in apothecaries. They are commonly sipped straight up, over ice, or with the addition of a sparkling agent [soda water or sparkling wine] after meals to stimulate digestion.

While they originated as an Italian thing, amari are now produced all over the world, with amazing variations based on the local herbs used to produce them. Italy still relishes their use & enjoying an ‘aperitivo’ is extremely common there today. Aperitivo-style amari, such as Aperol & Campari, form an entire category that are often enjoyed in Spritzers & not always only after meals.

My Herbal Craft-Cocktail the Rear Window includes Apreol. Pic: Darren Setlow

AAmari are enjoying a resurgence in popularity today, with bartenders embracing their complexity in craft-cocktail making more & more. As the Negroni & the Aperol Spritz have regained popularity, the amaro has been invited to center stage. Once people are introduced to them, a true passion for amari is easily developed. It is a deep well to enter, with so many different types to explore. And, while I do enjoy playing with them in cocktail crafting, it cannot be denied that drinking them straight is an amazing experience. To hold a bit in the mouth on the palette & attempt to identify all the individual herbs you are encountering is a compelling & truly enjoyable experience.

While tasting the many amari of the world is fun, crafting your very own recipe at home takes that to the next level-- & is much easier than you might think! For those wishing to give it a try, I will lay out how here. There is no right & wrong in choosing your flavors; it is entirely a personal journey of taste. I will walk you through the basics of the maceration, sweetening, & aging process, but what you decide to craft yours from is ENTIRELY up to you. I'll share my process & many of the herbs & items I used to help get you started.

Make Your Own!

My freshly dug Angelica root

I used both orange and yellow Little Gems for their bitter flavor and color.

I was inspired to make this ‘Summer Garden’ amaro after harvesting my angelica root. As I processed the huge root ball, its heady perfume filled my home, making it smell not unlike a bottle of Chartreuse! With that in mind, I stepped out into my early-July garden, & was determined to try to capture the flavors, scents, & colors blooming there. I was particuarly enamored by the idea of adding Little Gem Marigolds to my mix, hoping their delicious, bitter flavor & bright yellow-orange color would be prominent in the finished drink. [& they are!] Here is a list of some of the herbs I used in mine: Lavender, Anise Hyssop, Elderflowers, Chamomile, Angelica Root, Little Gem Marigolds, Bee Balm, Rose, Violas, & Borage. Again, there is no right or wrong; you want a lovely mix of sweet, bitter, floral, & herbal-green notes. No such thing as too many -- keep in mind the centuries old Chartreuse recipe is said to include over 160 different herbs & spices! To this mix, you will want to add some strong culinary herbs, such as rosemary, thyme or sage [or all 3!] & some citrus peel, such as lemon, grapefruit, or orange. It is not unheard of to include berries in your mix as well [strawberries are actually roses after all.…] Go with what sounds good to you. For this recipe, you want enough herbs & plant materials to fill a quart-sized Mason jar.

Craft Your Own Amaro ~ Makes about 32 ounces ~ Takes at least 6 weeks

~A blend of herbs & spices including flowers, leaves, & barks, fresh or dried, Enough plant material to fill a quart-sized mason jar.
~5-8 sprigs of strong culinary herb [such as rosemary or thyme]
~Citrus Peels, grapefruit/orange/lemon or a combination equivalent to that of 2 oranges.
~Enough 80-proof neutral spirit to cover it,vodka is the easiest to source. If you have access to high proof neutral, you will get deeper flavor results.

~1 cup sugar [or sugar substitute]
~1 cup water

Leave the flowers whole to incorporate their bitter reporductive parts in your mix.

Collect & clean your plant materials. Fresh is always preferred, but dry will work too, it just may take an additional week of maceration. DON’T OVER-THINK THIS PART! Feel your way through what is available & growing fresh near you, & let your brain instinctively choose the ingredients! Leave your plant materials whole to include the reproductive parts of the flowers to capture each flower's bitter attributes!
Add the fresh peels of the citrus [I used oranges] & the culinary herb/s of your choice. Loosely pack all the plants, peels, & spices you have chosen into your clean jar.

Slowly pour the plain vodka/alcohol over the herbs, filling the jar all the way to the very top to ensure all the materials are covered & nothing is sticking up above the surface. Put a piece of wax paper over the jar mouth & seal with a lid. Pop your jar away somewhere out of direct sunlight.

Pic: David Fenton

Every few days or so, give your bottle a shake. Let it sit & macerate for a full moon cycle [4 weeks.] After this, give it a taste, keeping in mind we have not SWEETENED yet & see how it is coming. If you wish for a stronger amaro, or if you used mostly dried herbs, let it macerate for another week or so. If you are happy with your base, proceed to the next steps!
Once your base is where you’d like it, strain out all the plant materials, pressing as you strain. The plants will have absorbed a lot of your liquid while imparting their flavors! Make a simple syrup by heating the water & sugar together until the sugar is fully dissolved & it comes just to a boil. Allow your syrup to cool completely, then add it to your infused alcohol base. *Many people will add only one cup of the syrup at this point & allow their amaro to mature, adding more ‘sweet’ later if desired. Remember the point of this sweetening agent to take the edge off the bitterness, not mask it completely!

Again, how sweet you make it is up to the individual! I added all of my 1:1 syrup, knowing I had included many very bitter ingredients in my mix. Reseal up your jar & set it aside again to age with the sweetener added, at least another 2 weeks. During this time, the amaro will mellow & incorporate the sweet with the other extracted flavors.
If you are impatient to taste your creation, remember some amaros are aged for a year or more at this point! You will be rewarded by a fuller, balanced flavor by waiting!

The root of this huge angelica is the star of my Summer Garden Amaro

Two weeks later, give it a try. You can add additional simple syrup if you feel it is needed, but most people will be enjoying their finished product at this point.
Decant it into a lovely bottle/s-- it will store for you indefinitely! Cheers!
Enjoy your creation straight-up after dinner, in Spritzers on hot days-- or get creative & play with it in cocktails!

That is it for this post. PLEASE let me know what you get up to; I adore hearing from you all & trying your creations! I hope you enjoy the process here as well as your results!
Don’t forget to #StopAndEatTheFlowers

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Herbal Spotlight: Chocolate Mint with Recipes

8/9/2021

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With her striking purple stems & killer flavor, Chocolate Mint is one to grow. Join me as we discuss this beautiful mint cultivar & a bunch of options for using your harvest!

Chocolate mint [Mentha × piperita f. citrata] is one of many mint varieties easily picked up at your local greenhouse. You may have rubbed its leaves between your fingers there, enjoying that delicious fragrance, & thought “but what would I do with it?” & decided not to buy it. Well, this spotlight post is full of suggestions & recipes for your chocolate mint harvest, so indulge away!
Okay, this plant is in the MINT family [Lamiaceae] so it will spread if not contained! Plant it somewhere with that in mind or in containers. And, expect it to come back with friends yearly, hence the need for an arsenal of use ideas!

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Scented Geranium-Infused Blood Orange Curd

QUINCE-INFUSED GIN

Organic Butterfly Pea Flowers, Hand Foraged

Categories

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Author

Archives

Sign Up For Our Newsletter: Recipes,Special Events, Promo Codes

207-563-6256 [email protected] © Du Jardin 2019

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