So far this week we’ve shared about foraging for garlic mustard and shared an odd fermentation recipe for a combination of the roots and leaves. The roots were frustrating to process (specifically to chop, grate or blend into small pieces without having the texture of wood chips) so we hanged techniques:
Gin Infused With Cattail? Yes Please.
May 30, 2012 by 3 Comments
We’ve recently shared how to forage cattail as well as a recipe for how to eat it. We also shared that it tastes like a combination of cucumber and zucchini. So we thought today would be a good day to share a cocktail:
Cattail-infused gin!
Infusing Vodka with Ramps (Wild Leeks)
May 14, 2012 by 4 Comments
Some posts need to give more credit than observation. This one is completely credit to Samantha (you can find her on Twitter here). The idea was brilliant:
Use Simple Infusions to Extend the Variety in Your Pantry; Vodka-Peach, Apricot Brandy
August 27, 2011 by 18 Comments
Pur fruit in clean jars. Cover in alcohol. Taste a small amount each day. Strain fruit when done. Eat fruit (at night when the car is put away and you`re ok with a tipple of trouble). Close jar and seal in dark, cool place.
Infusions are that simple.
Grand Marnier Infused with Blueberries – and Jam
August 23, 2011 by 3 Comments
When I do large amounts of preserving, it`s nice to do a few simple infusions. They`re super easy, don`t take a lot of time and can yield amazing results. They also provide an ingredient that can then be used for other preserving, such as the sam in this post.
Wild Leek Infused Vinegar Recipe
May 24, 2011 by 2 Comments
This is similar to our chive-infused vinegar the other day. I considered not posting it since it’s basically the same technique but I thought I would since wild leeks (ramps) are soon going to disappear for the year and it’s nice to have options.
How to Make Chive-Infused Vinegar
May 22, 2011 by 9 Comments
Preserving doesn’t have to be a lot of work – it can, and often should be, very little work.
Our ancestors didn’t have 8-day work weeks, more time in the day or less to worry about – many had to focus on surviving. Time was as much a currency then as it is now although we’ve forgotten many of the techniques that they used to prepare awesome tasting food in moments and we claim we don’t have the time. We have 3 options – create longer days, eat sub-standard food (taste and health) or bring back some easy ‘tricks’ from the past. That’s an easy choice from my perspective.
Vodka Infused with Beef Jerky. Fail.
February 5, 2011 by 7 Comments
It’s not unusual for me to cook, eat or shop for food in my dreams. The flavor is lacking – but so are the calories.
I recently had a detailed dream about infusing vodka with beef jerky. It looked something like this:
The Legend of Rumptof Continues (Rum, Fruit and Sugar Infusion)
September 8, 2010 by 9 Comments
Our Rumtopf is coming along! It`s also well overdue that we have a post with something pretty and not just blah blah blah. 
Rumtoppf is easy to make – get some fruit, wash and clean. Peel fruit that are peel-able (like peaches, not like berries) and place in a bowl with sugar. The sugar should weigh 50% of the fruit. Leave for an hour or overnight (this is called `plumping`and gets the juices flowing in the fruit). Cover with rum and repeat. Store in a dark place and serve 3 months after last fruit have done for the dip.
Blueberries, raspberries and blackberries getting plump:
Infusing Vodka with Strawberries – Preserving Summer
July 11, 2010 by 7 Comments
We love requests and questions. Coming up with new topics every day (we have now passed 600 days of daily updates without missing a singe one) can really stretch the brain and sometimes takes longer than actually writing the article. A question is a gift – saves some time and makes that days post a little more fun knowing we may be helping someone. [Read more...]
