© 2011 Joshua Stark
Just beneath the title, you may notice a couple of links to stand-alone webpages. My newest one, on green walnuts and what you can do with them, is now up; let me know what you think.
And, thanks to Fragmentary Green for lighting a fire under me to get it done.
Showing posts with label nocino. Show all posts
Showing posts with label nocino. Show all posts
Tuesday, July 5, 2011
Sunday, July 3, 2011
Anybody making stuff with green walnuts?
© 2011 Joshua Stark
I'm working on a green walnut page, to include basic preparation, recipes, hints and tips. If you have any suggestions, let me know!
Tonight, I tried a green walnut ketchup & nocino barbecue sauce for some grilled spareribs (I dare not call them barbecue'd). I improvised, with about 1/4 cup ketchup, 1/4 cup vodka nocino, 1/4 cup molasses, liberal amounts of thyme & powdered garlic, some salt, a couple tablespoons of brown sugar, some paprika, and a chopped onion and garlic clove.
I didn't cook it down enough, and so it was more of a pour-over-the-meat sauce, but wow it was good. It was like dry-rub good, but with barbecue sauce caramel-y goodness. Cooked down to barbecue sauce consistency, it would have been amazing.
I will definitely do this right, and very soon.
P.S.: Even fewer pictures right now, because somebody absconded with our camera (and my fly rod). I'm sad about the camera... & devastated about the fly rod.
I'm working on a green walnut page, to include basic preparation, recipes, hints and tips. If you have any suggestions, let me know!
Tonight, I tried a green walnut ketchup & nocino barbecue sauce for some grilled spareribs (I dare not call them barbecue'd). I improvised, with about 1/4 cup ketchup, 1/4 cup vodka nocino, 1/4 cup molasses, liberal amounts of thyme & powdered garlic, some salt, a couple tablespoons of brown sugar, some paprika, and a chopped onion and garlic clove.
I didn't cook it down enough, and so it was more of a pour-over-the-meat sauce, but wow it was good. It was like dry-rub good, but with barbecue sauce caramel-y goodness. Cooked down to barbecue sauce consistency, it would have been amazing.
I will definitely do this right, and very soon.
P.S.: Even fewer pictures right now, because somebody absconded with our camera (and my fly rod). I'm sad about the camera... & devastated about the fly rod.
Sunday, June 27, 2010
When life knocks your walnuts out of the tree early...
© 2010 Joshua Stark
...you make green walnut ketchup and nocino.
At least, that's what I did.
More on this later, but I wanted to not here my big winner this time, so far, has been the green walnut chutney. I took a page from the 18th Century cook's site, and took the dregs from the green walnut ketchup, added ginger, red pepper flakes, an apple, vinegar, raisins, and brown sugar, and stirred up some chutney, and dang if it isn't absolutely amazing. I've also realized that I want to make other chutneys, because home-made (like most home-made things, and especially home-made things with good vinegar) chutney is much more subtle and flavorful, while still being pungent (and there's no better word).
It's gooooood.
...you make green walnut ketchup and nocino.
At least, that's what I did.
More on this later, but I wanted to not here my big winner this time, so far, has been the green walnut chutney. I took a page from the 18th Century cook's site, and took the dregs from the green walnut ketchup, added ginger, red pepper flakes, an apple, vinegar, raisins, and brown sugar, and stirred up some chutney, and dang if it isn't absolutely amazing. I've also realized that I want to make other chutneys, because home-made (like most home-made things, and especially home-made things with good vinegar) chutney is much more subtle and flavorful, while still being pungent (and there's no better word).
It's gooooood.
Friday, June 18, 2010
It's the Green Walnut time of the year - and a duck-update
© 2010 Joshua Stark
I quick update on the aftermath of the ducktastrophe. All my greens were eaten down, and only the swiss chard, hardy as ever, is showing any signs of coming back.
However, much of the corn and squash and beans, though getting squashed by web-footed fiends, have sprung back well, as well as one cucumber.
I'll plant something else now in the big empty spot... any suggestions for an early-summer planting?
Of course, it is also time for green walnuts. Last year, I made nocino (and Frugal Italian), as well as green walnut ketchup. All were wildly popular, so I planned on repeating the endeavours, but the walnut crop looks much different this year.
First, I have fewer squirrels, so that's a plus. Also, I've noticed that it looks like walnuts produce on 2nd year growth, so this year I expect a ton more walnuts, as we'd had the tree pruned when we first moved here. However, the tree is dropping a very, very large number of walnuts early, and with the rains we've had, they are bigger than last year, and they are dropping on dirt instead of grass, too - so they are cracking when they land. No bueno. Also, I've seen a lot of walnuts with damage on them. So, I have no idea how well the ripe crop will be, but the green crop of dropped walnuts isn't doing too hot.
Thus, I've had to use walnuts that were a bit more beat-up than last year, so we'll see how that turns out.
Anyhoo, I've got a batch for nocino ala a recipe sent to me by the Erratic Sewer and Crafter, Kari, and also my first attempt at my own recipe with brandy rather than vodka. Plus, I've got a double-batch worth soaking in salt water for the green walnut ketchup:
I quick update on the aftermath of the ducktastrophe. All my greens were eaten down, and only the swiss chard, hardy as ever, is showing any signs of coming back.
However, much of the corn and squash and beans, though getting squashed by web-footed fiends, have sprung back well, as well as one cucumber.
I'll plant something else now in the big empty spot... any suggestions for an early-summer planting?
Of course, it is also time for green walnuts. Last year, I made nocino (and Frugal Italian), as well as green walnut ketchup. All were wildly popular, so I planned on repeating the endeavours, but the walnut crop looks much different this year.
First, I have fewer squirrels, so that's a plus. Also, I've noticed that it looks like walnuts produce on 2nd year growth, so this year I expect a ton more walnuts, as we'd had the tree pruned when we first moved here. However, the tree is dropping a very, very large number of walnuts early, and with the rains we've had, they are bigger than last year, and they are dropping on dirt instead of grass, too - so they are cracking when they land. No bueno. Also, I've seen a lot of walnuts with damage on them. So, I have no idea how well the ripe crop will be, but the green crop of dropped walnuts isn't doing too hot.
Thus, I've had to use walnuts that were a bit more beat-up than last year, so we'll see how that turns out.
Anyhoo, I've got a batch for nocino ala a recipe sent to me by the Erratic Sewer and Crafter, Kari, and also my first attempt at my own recipe with brandy rather than vodka. Plus, I've got a double-batch worth soaking in salt water for the green walnut ketchup:
Brandy nocino on the left, vodka in the middle, and green walnut ketchup
Monday, October 26, 2009
Thank those thrifty Italians!
"Thrifty Italians make a second, less potent liqueur by adding 2 cups of alcohol, a cup of sugar, and a bottle of cheap sparkling wine to the solids you filter out of the nocino. Let the mixture stand another couple of months, shaking occasionally. Drink unceremoniously."
This, from a Chowhound forum, was first emailed to me by my friend Kari, in response to my question about green walnut ketchup and nocino. After gathering green walnuts from our gigantic, squirrel-ridden tree, I set about making nocino, and after filtering out the solids, I made this second drink. Here it is:
Ain't it pretty? It tastes good, too. Tonight, we tried it for the first time. If we are still alive tomorrow, I'll consider it a roaring success, and proceed to make more next year. I believe I can turn this into a duck season opener tradition.
I also followed the directions pretty carefully for this one. Cheap sparkling wine? Target has a twist-off "champagne" (yes, I'm well aware of the controversy surrounding the name).
This, from a Chowhound forum, was first emailed to me by my friend Kari, in response to my question about green walnut ketchup and nocino. After gathering green walnuts from our gigantic, squirrel-ridden tree, I set about making nocino, and after filtering out the solids, I made this second drink. Here it is:
Ain't it pretty? It tastes good, too. Tonight, we tried it for the first time. If we are still alive tomorrow, I'll consider it a roaring success, and proceed to make more next year. I believe I can turn this into a duck season opener tradition.
I also followed the directions pretty carefully for this one. Cheap sparkling wine? Target has a twist-off "champagne" (yes, I'm well aware of the controversy surrounding the name).
Sunday, July 26, 2009
Nocino onto its second step, and a garden query
© 2009, Joshua StarkThis is my first year experimenting with making preserves of one kind or another, and yesterday was time to open up the jar of green walnuts, cinnamon, lemon peel, cloves, sugar, sparkling wine and vodka that had been steeping on my back porch, and filter out the liquid into a new container.
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Here's a pic of the process, just a cheesecloth over an old kimchi jar (a korean market around here sells them for 79 cents each!). I did this on the grass, because I'm overly afraid of the legends of the staining abilities of walnuts!
Anyhoo, my concerns were (mostly) allayed upon opening the jar, when I caught scent of the aroma... of course, alcohol-y, but also sweet and deep. Steeped green walnuts smell like food, and I am now very excited to wait the next 6-24 months recommended by the instructions...
I will actually break this open for drinking next Spring, just as the green walnut season gets started. If it is good, then I will commence to making much, much more (I have access to quite a few green walnuts).
I also took the solids, and added 3/4 cup of brandy, and the rest of the sparkling wine to it. I'm told it makes a second, less-potent liquoer. However, I forgot the sugar in that recipe, so I'll have to break that one open today.
Now, my garden question: It seems all of my peppers are doing remarkably well, except my bell pepper, which wilts a'la my cukes and zukes...
It's the pepper in the middle. Any suggestions? The two on either side are a jalapeno and a sweet wax (which has made some big, but nearly tasteless, peppers).
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