Somebody I know well loves lime-flavoured things and fancy drinks. This calls for limecello. I’ve made limoncello before, so much, in fact, that I still have plenty. We’ve even done taste tests: Normal lemons vs. Meyers. Beside Meyer Limoncello, the stuff made from normal lemons tastes like lemon cleaner! If you can still find Meyer…
Making Salt-Cured Lemons
Salt-cured lemons, aka Graved Lemons, are something completely new to me. I’m making them as part of the February portion of the Food in Jars Mastery Challenge: preserving with salt. I’ll save Herbes Salées for the summer when I have fresh herbs in the garden, but our citrus is cheap during these frozen months, and the point…
Treating Bay for Scale
Bay “Add a bay leaf and let simmer.” – every soup or stew recipe ever. Bay is in all sorts of recipes, but have you ever wondered where it comes from? It comes from the Bay Laurel, (Laurus nobilis), an evergreen shrub from the Mediterranean. Like some other herbs from the Mediterranean, (cough, rosemary), Bay Laurel is…