Late afternoon sun streaming through May Wine. This herbal delight is traditionally made in Germany with Reisling wine on May 1st to celebrate Spring. This jug barely made May here in Upper Black Eddy for the sweet woodruff has just blossomed. We won’t talk about the weather (grumble, grumble). May Wine Print […]
Pear and Butternut Squash Chutney
This chutney, with the cinnamon and cardamom, has the taste of India. Here I’ve served it with a cheese and cracker assortment but it would go very well with samosas, pakoras, dosas, dal, or rice. The cheese, starting at the top center and continuing clockwise are a local cheese called Hereford, which is like a […]
Moroccan Preserved Lemons, Harissa, and Ras el Hanout
My students often ask me what my favorite cuisine is and invariably I answer Moroccan. I love the taste triumvirate of the hot harissa, preserved lemons, and complex ras el hanout, all pulled together with the sweet addition of a spoonful of honey. One of these ingredients you must plan for a month ahead […]