Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
Berries and Fruits
Blackberry syrup was my favorite at the International House of Pancakes when I was a kid. It’s still one of the few syrups I still make every year, mostly to mix with seltzer water (or vodka) for drinks. Here’s how to make it.
Duck breast. Beer. Wild berries. What’s not to love? This is an original recipe very, very loosely inspired by an Icelandic dish that uses beer and malt (or beer) vinegar as the main component in the sauce. It’s one of the first times I’ve used beer this way, and it won’t be the last.
Paw paws, the Hoosier banana, custard apple or Indiana banana. America’s largest native fruit, is indeed a little bit like a banana — and it makes a great ice cream.
Pairing venison with fruit is an age-old thing, and blueberry or huckleberries are a particularly good match. This recipe is an Icelandic version that is not sweet at all. The blueberries are balanced with mushrooms and wine to make a really classy yet easy dish.
First off, did you know that coffee comes from berries? Probably. Now, did you know that there’s a California coffeeberry? Probably not. Actually, there are several varieties. And yes, you can make your own coffee from them. And yes, it’s really good!
Elderberries are in season here in California, and one of my favorite ways to enjoy them during our hot summers is in ice cream. Here’s how to make it.
I hit the road again on Saturday for the final leg of my “Duck, Duck, Goose” book tour; I’ll be tour the Southwest and Deep South this time, and I will be carrying with me a stack of these homemade energy bars. In honor of my next book dinner, in Santa Fe, these are Desert Style “Clif” bars.