Early in the autumn, when the pears get ripe, I start thinking about spices like cloves, ginger, cinnamon, and nutmeg. And after making some spiced pear preserves, I just can’t help but wonder how I can turn this yumminess into… Continue Reading
If you’re anything like me, when you read “ginger-infused vodka,” you thought, “Well, that sounds a little bit gross.” It’s not. In fact, it’s fantastic. And it’s actually something you can use!
My friend and client, Brande, author of the very excellent blog, Tomato Envy, recently turned me on to Food in Jars, a fabulous small batch canning blog (and book). Marisa posted a recipe for vanilla coffee liqueur that I simply could… Continue Reading
Okay, did you know you can make your own vanilla extract? Well, you can. And here’s the thing: while a 16oz bottle of the good stuff will run you around $60, you can make about a gallon of your own… Continue Reading