The Mediterranean region provides inspiration for many of the things I make with almonds. In that almond-growing region, there is a tradition of eating immature fruits and nuts that we don’t hear too much about in the U.S. let alone the Northeast where I live. (Although Turkeywood Farms in Mystic, CT is distilling shagbark hickory to make a sweet syrup I love.) This is my signature spirit, Digestivo Mandorlato – Priscilla’s Green Almond Liqueur Think of
Wednesday, May 14
Better from Scratch: Almond Milk
If you drink neither bottled fruit juice nor canned soup, why would you purchase almond milk in a carton? It is just too delicious and easy to make at home. I call this Better from Scratch: Almond Milk. Drink it alone on a hot day, in your coffee, on cereal, soups and in smoothies. Bake with it, cook with it. Enjoy it. The market for “alternative dairy beverages” is more than 23 billion dollars as
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
