Table for the Shrubs, Switchels, and Oxymels class I taught this week
On autumn flavors, bitterness, and fermentation…
Discover The Sweet Side Of Wild Chanterelles – Wendy Petty at Zester Daily
This year, I toasted the end of the Colorado mushroom season with a cocktail made with chanterelle-infused syrup. A mushroom drink may sound unusual, but the floral and fruity tasty of chanterelles lends them well to cocktails.
From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes – Allison Aubrey at NPR
The word bitter can make some of us wince. In conversation, we talk of “a bitter pill to swallow” or “bittersweet” memories. But if you’re puzzled by the bad emotional rap on bitter — perhaps you even like the taste of bitter greens or bitter beer — it may say something about your genes.
Green Coriander Seeds – Cider & Rye
I thought that it would be nice to use the green coriander seeds to make a syrup for soda, cocktails, and lassis. This syrup perfectly captures the transition from summer to autumn. I also thought that the bright coriander seeds would be nice to to make some coriander snaps, or infused vodka. The resulting liquid is incredible!
The Kombucha of Eastern Europe: DIY Kvass – Chris Crowley at Punch
An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass and kvass cocktails.
Piñon Nuts – La Abeja Herbs
The taste of freshly gathered piñon is markedly different from the pine nuts available commercially. It is truly unique–both sweet and savory, tasting at once of the forest floor, the Summer thunderstorms and Autumn Skies, the rich aromatics that characterize the needles and sap of the tree, all these things combine to create a flavor that cannot be described.
Spiced Hawthorn Pear Persimmon Brandy – Juliet Blankespoor at Chestnut School of Herbal Medicine
When I returned home, I just knew the craggy hawthorns needed to meet his bronze pears — in some brandy, of course. Then the persimmons chimed in: we want in on this action, too. Hence the inspiration for the recipe, representing this year’s incarnation of fall in the mountains.
Have a marvelous weekend!