Cranberry Aigre Doux

Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well. He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms,

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Semifreddo

Semi freddo means half frozen in Italian. It’s a pretty good description of this dessert, which stores in the freezer, but gets soft within a few minutes at room temperature. It’s really not like ice cream. It’s like a sabayon folded into whipped cream, but then slightly frozen. Is it worth it? Yes!!! I’ve actually

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Cranberry Vodka

I’ve made cranberry liqueur before – I mean, you have to for the holidays. It’s so pretty! But, I’ve never made a cranberry vodka before. And, I’ve never used cooked cranberries in a liqueur, either. So when I saw this recipe, I knew I had to try it. The recipe belongs to Michael Chiarello, and

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