apuginthekitchen
Catherine Cuisine – Gourmandise assumée, plaisir assuré…
If you’re lucky, like me, and live near a forest full of shagbark hickory trees, it’s easy to make this wonderful, velvety, smoky, sweet syrup – a gift from the forest. Continue reading “Shagbark Hickory Syrup” →
A couple of summers ago, I discovered that a plant I’d been studiously avoiding for years on my daily dog walks, was not the poisonous wild parsnip or giant hogweed I’d suspected it to be, but rather, a wild elderberry bush. And it turned out that there were hundreds of them. Continue reading “Classic Mennonite Elderberry Pie” →
I have a gorgeous crop of rhubarb – that most undemanding and yet giving of plants – in my garden this year. A bumper crop. The leaves are massive and brilliantly green and the stalks are ruby-red – much redder than they have been in the past. I’m not sure if it was the long cold winter, or the slow, cool spring, but the rhubarb is thriving and I’m busy making use of the bounty. Continue reading “Vintage Rhubarb Custard Meringue Pie” →
apuginthekitchen
Catherine Cuisine – Gourmandise assumée, plaisir assuré…