A fragrant, Campari-like drink that you can serve as an aperitif in a tall glass with a splash of seltzer or tonic water, an orange slice, and just a couple of ice cubes.
The drink is extremely easy to make, but the fruit need to macerate in the wine for about 20-40 days.
MAKES 3 quarts (more…)
After reading the detailed recipe for the aromatic and complex fig jam we created three years ago, scroll down for a description of the plain, chunky new version Costas and I made last week.
I have found that soft, refrigerated figs that ceased to look attractive make a better jam. For that reason I feel that even the soft, dried California figs would work here instead of the fresh fruit, although I have not tried them yet…
MAKES ABOUT 4 QUARTS (8 one-pint jars)
3 1/2 pounds (1.750 lt.) figs, any kind, purple or green –preferably a mixture of soft and firm fruits
1 cup sweet red wine, preferably Mavrodaphne of Patras (see Note for substitutions) (more…)
My less sweet version of fig jam, made with a fair amount of lemons –my favorite fruit.
See also the more traditional Tipsy and Fragrant Fig Jam.
MAKES ABOUT 4 QUARTS (8 one-pint jars)
About 2 1/2 pounds (1.250 Lt.) figs (more…)
The French believe that thyme tisane is an excellent digestive and the perfect treatment for a hangover. But I suggest thyme not for its medicinal properties, but because its aroma, especially complemented with the lemon peels and with a bit of help from the alcohol, will transport you to the rugged hills overlooking the dark-blue sea—and if that is not therapeutic, I don’t know what is.
Makes about 2 quarts (2 L)
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Even if you have just a few roses you can complement them with good quality organic dried rose petals, together with good rosewater, as I have done for many years, in order to make some hauntingly aromatic jam to serve with fresh cheese, with ice cream, or with yogurt, and of course with the light yogurt mousse that our guests love!
Makes about 1 1/2 cups (375 ml) jam
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