Articles in Tradition
It may be the Puerto Rican version of moonshine, but pitorro is creating a buzz — in more ways than one — in the South Bronx, where Port Morris Distillery has been making this potent drink since 2010.
Childhood friends Ralph Barbosa, 41, and William Valentin, 43, launched Port Morris Distillery (PMD) after visiting Puerto Rico on vacation. Armed with a dream, Master Distiller Tio (Barbosa’s uncle Rafael Rodriguez) and a $60,000 budget, PMD is drawing amazing street traffic from celebrities, old-school folks and millennials in search of something unique.
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“Our families thought we were nuts, but stood by us,” said Barbosa, who counts his wife Miriam, an educator, and Valentin’s family members as staff.
The only professional experience they had with making spirits was drinking. But, after visiting Puerto Rico on a vacation, they decided they wanted to do something to honor their culture.
Pitorro is a cultural spirit based on sugarcane, and it is created throughout the Caribbean, Central America and South America. It has names like Jamaica shine, clarén in the Dominican Republic, guaro in Honduras, cachaça in Brazil and pisco in Peru.
An old-school approach
Rodriguez’s old-school approach, perfected in the hills of Guayama, is to measure everything by eye and taste. Pour your homemade libation onto the ground, light a match to it and watch it burn, all the while noticing its color and how long it burns. This is a test of quality and whether the distillate is tainted or not.
Rodriguez was persuaded to leave Puerto Rico, join PMD and oversee production after the guys tested and showed how perfectly consistent his homemade spirit measured on a hydrometer at 92 proof. ‘That’s the history of our 92 proof!” Barbosa said.
Once onboard, Rodriguez decided he wanted to age pitorro in wood-cast barrels. PMD‘s 80 proof anejo is cured by resting the pitorro in wood-cast barrels for less than two years.
“Our pitorro is created with all the detail of a fine wine, but it hits you with a fuller effect,” Barbosa said. The taste attracts drinkers of aged whiskey, rum and tequila, as well as those who like mixed drinks. In Puerto Rico, it is mixed into coquito, the local eggnog.
Everything at PMD is handcrafted. Rodriguez’s recipe is distinctive. He prefers to prolong fermentation and turn the mash into a beer-wine consistency, giving it 14 to 21 days to cure, as compared to the usual four- to five-day fermentation process applied to most spirits.
“Tio’s fermentation process gives our spirit a glassy pearl-look and, most importantly, prevents hangovers,” Barbosa said. Every self-respecting pitorrero (moonshiner) knows that without the perlas (pearl-look), the pitorro is no good, he said.
The mash is made of apples, honey, brown sugar, non-GMO corn, yeast and New York City water.
“We fill and label each bottle by hand. We heave big bags of apples onto our shoulders,” Barbosa said. They handle their own distribution.
They built their raw first-floor loft space, including assembling the still from Germany. They designed and created a tasting room to feel and look like Old San Juan. The bar is finished with corrugated zinc metal, in typical island style.
They applied for a NYS Farm D license ($127), which allows them to distribute wholesale, sell retail and run a tasting room, according to Barbosa, who quit a job as a superintendent for the New York City Department of Housing. Valentin worked as a sheet metal professional with a local union.
A growing community
“The great thing about the microdistillery business is that we are part of a small yet growing community. We help each other. We are not competitors,” Barbosa said.
“I heard a TED Talk by Ralph Erenzo of Hudson, N.Y., who lectured about ‘gumption.’ He is credited with reforming the New York State Farm Distillery Act. He said that there was no blueprint to start a distillery.
“That’s all we needed to hear. Everything we did was on the fly,” Barbosa said. In December 2013, after three years of work and getting all the licenses, they launched Pitorro Shine, 92 proof and Pitorro Anejo, both at 750ML & 375 ML.
Barbosa said that branding, word-of-mouth and luck were important factors for this start-up. “We were featured on a local New York TV show that drew one viewer straight to our door,” he said.
“That customer, Mercedes Garcia, was our very first customer. She said it sounded like her grandfather’s moonshine. Once she tried it she was so amazed that she returned with her family. They loved it too and started spreading the word.
“We call our customers ‘members’ as we are a growing ‘movement,’ ” he continues. “We have live music, an old-school salsa band every other Friday evenings and home-cooked food.”
PMD offers a tasting room by appointment. There are tasting tours every Friday.
Main photo: PMD makes Pitorro Shine and Anejo in its South Bronx distillery. Credit: Jennifer Yip
Though I’d been anticipating it for weeks, it was while sitting at a stoplight that the intoxicating aroma of linden flowers (Tilia spp.) first hit my nose. I jerked my head around, craning over my shoulder and peering out the windows in a desperate attempt to locate the tree whose flowers supply my favorite herbal tisane.
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No doubt the people in the surrounding cars thought I was nuts. If only they knew that the tree with the fiercely fragrant flowers could provide them with a divine beverage, they too would be thrilled by the scent.
As my years as a forager roll on, I become clearer about which crops are worth my time to harvest. I try to live on wild edible plants for as much of the year as possible, no easy task in the high altitude, dry climate, and short growing season where I live in Colorado.
This means I have to work hard during the short period of growth, not only to harvest my favorite plants in great enough quantity to get me through the off-season, but also to preserve those plants, whether by drying, freezing, or canning.
As my go-to beverage, linden is high atop my list of desirable wild foods. Last year, I picked and dried enough linden flowers to fill a laundry basket. It wasn’t enough. In late winter, thirsting for my favorite tea, I pillaged the linden stocks of two friends.
Fragrant foraging in the shade
Also known as basswood or lime, linden is a deciduous tree with leaves shaped like slightly crooked hearts. In my area, they are used frequently as ornamental trees, mostly likely for their fragrant flowers and generous shade. The bees are particularly fond of linden, and one can often locate the trees by the sound of buzzing bees.
When the leaves first emerge and are still tender, they can be eaten in salads and sandwiches. The flowers clusters grow along with a long pale green leaf-like structure, known as a bract. When harvesting, pinch off the bract and flower clusters of linden. Since the trees flower abundantly, it is often most efficient to grab several flower clusters, avoiding the leaves, and strip them off all at once.
As with all flowers, to maximize fragrance, and therefore flavor, it is best the harvest linden flowers in full sun. It may sound obvious, but on a hot day, by all means, stand in the shade of the tree while harvesting flowers. It will make a difference when your arms tire.
As always, be sure to forage in the cleanest possible location. Avoid linden trees that grow alongside busy streets or in areas that might have been sprayed with chemicals.
Herbalists know that although it is gentle enough for children and seniors alike, linden is strong medicine, soothing and demulcent. Throughout the scorching growing season, I enjoy cold infusions of linden flowers, which help me to deal with the heat and stay moisturized from the inside out. By winter, the sight of delicate linden flowers floating in my teacup call to mind the long days of summer.
Turn linden into teas and cocktails
With experience as a forager, I’ve given up commercial teas in favor of my wild herbal blends. Not only does this save me money, but I have the reassurance of knowing exactly where my tea came from. I’ve also become quite skilled as a drink-maker, despite initially not knowing much about the subject.
Even though I couldn’t really sniff out a great glass of wine, and don’t know the difference between whisky and whiskey, I make amazing concoctions and cocktails that are hits both in my house and at social events. As a wildcrafter, I have the advantage of bringing truly unique flavors to any party.
If you’ve got a tasty wild edible plant on your hands, I encourage you to experiment with ways to preserve it. Infuse it into vodka, later adding sugar syrup to taste if needed. Try it in vinegar, or in a shrub, which is an aged mix of infused vinegar and sugar. Combine it with whichever fruit is in season. Dabble in making homemade bitters. This year, I’ve got an experimental batch of linden vinegar going, as well as a jar of linden and lemon balm in gin.
Whether you are new to linden or and old pro, you can’t beat classic linden tisane and honey infused with heady linden flowers.
Pick off the freshest linden flowers (leaving behind stems and bracts), enough to loosely fill a jar. Pour fresh honey over the flowers, and leave them for at least three weeks in a warm place. Though there is no need to do so, if you wish to strain out the linden flowers after the honey has infused, set the linden honey in a sunny windowsill for a day, then strain out the flowers. The candied flowers can be enjoyed atop ice cream or cake. The floral-scented honey can be the genesis of myriad recipes. This recipe is so beautiful, you may want to consider making several extra jars of linden honey to use as gifts.
Cold-Infused Linden Tisane
1 cup loosely packed linden flowers (fresh or dried), bracts included
20 small wild rose heads (substitute one green tea bag)
½ gallon lukewarm water
1. Add the linden flowers, roses, and water to a ½ gallon mason jar. Leave the jar on a counter for 8 hours, then refrigerate it until cold.
2. Strain out the flowers, squeezing with your hands. Serve over ice, and with a drizzle of linden honey if you prefer sweet tea.
½ cup cold-infused linden tisane
¼ cup white grape juice
1 teaspoon lemon juice
1 ounce gin
½ cup seltzer water
Stir together all the ingredients, and serve them over ice.
Main photo: Foraged linden flowers in a basket. Credit: Wendy Petty
From the nondescript exterior of the Café des Musées in Paris, you wouldn’t expect it to be one of the city’s best bistros. Yet inside you’ll find plenty of conviviality and good cheer, and a simply stunning Champagne, Drappier Brut Nature, being poured by the glass. Even on a chilly rain-swept evening such as the one I experienced last month, a visit to this restaurant and a glass (or two, or more) of this sensational wine will be sure to warm body and spirit alike.
That the Café des Musées serves such an exceptional Champagne is a testament to the French approach to Champagne in general. There, unlike here in the United States, Champagne is first and foremost a wine, not a luxury product, and should be enjoyed like all wines—without snobbery or pretense, but with good will and joie de vivre.
Drappier Brut Nature is a non-vintage, non-dosage wine. The first designation means that, like most Champagnes, it is a blend from multiple harvests, the winemaker’s goal being not only to display quality but also to maintain consistency. Wherever and whenever you drink it, a non-vintage Champagne should taste much the same as the last time you had it.
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In the case of this particular wine, it will taste completely dry, “non-dosage” meaning a Champagne deliberately crafted without the sugary syrup that most winemakers add to their cuvées in order to soften and, yes, sweeten them. Because the Champagne region lies at the northernmost geographical limit for ripening grapes, wines there are naturally high in acidity, leaving a tart impression that sometimes can turn unpleasantly sour.
In recent years, due in part to improved winemaking but even more to a series of quite warm summers, dosage levels have gone down in Champagne, with the amount of sugar used now being roughly half of what it was 15 to 20 years ago. Entirely non-dosage Champagnes remain, however, quite rare. The base wine in them needs to be exceptionally good. Sugar can conceal faults, but its absence will magnify them. No matter how much the region’s climate has changed, these Champagnes still run the risk of tasting harsh and acerbic. That’s why only a handful of producers even try to make them.
Drappier’s Brut Nature tastes flawless. Surprisingly rich on the palate (surprising precisely because of the absence of sugar), it is enticingly aromatic and very yeasty in the finish. Made with 100% Pinot Noir, most of which comes from Drappier’s home vineyard in the village of Urville, it exhibits a depth of flavor typical of wines made with that grape variety but unexpected in a non-dosage Champagne.
Decant this Champagne
I would advise decanting this wine because it will really come into its own when in contact with air. The two glasses I had at the start of dinner at Café des Musées came from an open bottle, in fact a magnum, so had been exposed to plenty of air before being served. My enthusiasm for them surely was due in part to that interplay of wine and oxygen, a chemical exchange that helps the wine develop a softer, more appealing texture and a more complex so compelling bouquet.
Much of my enthusiasm, though, surely also came from the situation. This was my fourth dinner over the years at this restaurant, and as with my earlier visits, I was enthralled. Although it’s located on the edge of the hip Marais district, the Café des Musées is no gastronomic temple, and its menu is anything but cutting edge. Instead, this is the place to go for traditional French bistro fare — juicy steak frites, spicy andouillette, “black pork” loin, steak tartare and the like.
As that list suggests, the menu here is a carnivore’s dream. While the house-smoked salmon is some of the best you’ll find anywhere, and the chef always offers at least one fish as a main course, you’ll want to go only if you can bring a hearty, meat-eating appetite. Portions are large, the atmosphere joyous. You’ll be sitting close enough to a fellow diner to bump (not just rub) elbows. So long as the Champagne keeps flowing, however, no one will much care.
So reserve a table the next time you are lucky enough to be in Paris. And toast your good fortune with a glass of Drappier Brut Nature. Then hum this song. Though in reality spring in Paris tends to be wet and chilly, Vernon Duke and Y. A. “Yip” Harburg got the sentiment just right:
I never knew the charm of spring
Never met it face to face
I never knew my heart could sing
Never missed a warm embrace
Till April in Paris . . .
Drappier Brut Nature is imported into the United States by, among others, A. Hardy USA. It retails for roughly $50 a bottle.
Café des Musées is in the third arrondissment, at 49 rue Turenne, 75003 Paris. The telephone number is 1 42 72 96 17. (Dial 330 before the number if calling from the United States; dial 0 if calling from within Paris.)
Main photo: The Café des Musées in Paris. Credit: Marguerite Thomas
Nothing gives a cocktail a kick quite like bitters. Whether it’s an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick dashes from a paper-wrapped bottle turn simple alcohol into something mysterious, tangy and alluring. There are big-name bitters — Angostura and Peychauds — with secret recipes and exotic back stories. At some hipster cocktail bars, you will find mixologists with steam-punk facial hair who have whipped-up their own concoctions of bitters that are just as mysterious and secret.
But if I’m going to use bitters when sharing an Old Fashioned with my husband, I’m going to want to make my own. And that required some research.
It turns out that bitters have a long and distinguished history, a history that stretches back before the invention of distilled spirits. The angostura bitters that you find at supermarkets and liquor stores began life not as a cocktail mixer, but as a medicine.
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The bitters recipe created by Dr. Johann Siegert in the town of Angostura, Venezuela, in the 1820s was meant as a digestive aid for the troops of Simon Bolivar. Folk medicine has long held that a bitter taste helps digestion. For centuries, herbalists and self-taught doctors have known that healing plants can be preserved if saved in tincture form. And a tincture is simply an herb that has been left in alcohol long enough.
I dove into online research with gusto, discovering the high-alcohol patent medicines of the 19th century colonial era, and even some stretching back to medieval medical writers such as St. Hildegard of Bingen. But these historic recipes were extensive and required access to some bizarre herbs. Even a fairly modern recipe reverse-engineered from the Angostura original required roots and seeds that I wouldn’t find at my local grocery store.
Then I stumbled upon a simple answer: a kit.
Dash Bitters is the brainchild of Gina and Brian Hutchinson, a husband-and-wife team of DIY cocktail mavens who ran into the same problem I had.
“We found lots of old recipes online from small-town pharmacies,” Gina told me, “but when we tried to order the ingredients, we could only order in big bulk batches.” Herbs like gentian root, wormwood and burdock could only be ordered by the pound.
“You only need a teaspoon of gentian root for bitters,” Gina said, “A pound is more than any person will need in their entire lifetime. It would have been nice to have just bought a kit and not have to pay for shipping of each five times over.” That was their brainstorm. Dash Bitters was born.
Making bitters at home
I immediately went to dashbitters.com and ordered the 1889 kit, meant to reproduce the Angosturian digestive aid for Simon Bolivar’s troops. Dash’s packaging is simple and elegant, but the herbal ingredients were the real revelation: pungent, beautiful, each with their own stories that stretched back to the era when medicine and magic were nearly identical.
Gentian Root, the star ingredient, actually has medical value as an anti-inflammatory and antiseptic. But in 1653 British herbalist Nicholas Culpeper noted that gentian “comforts the heart and preserves it against faintings and swoonings: the powder of the dry roots helps the biting of mad dogs and venomous beasts.” That makes for a powerful Manhattan.
The Dash kit also contains a redolent packet of cardamom. Its sweetness is a nice balance to the bitterness of gentian, and Bolivar’s army would have found it useful because it’s a proven aid for heartburn and gastric complaints.
The most interesting of the herbs to me were the round peppery seeds called grains of paradise. This West African spice was first discovered by Europeans during the Renaissance. My research took me away from the Internet and into the real world, where I had the pleasure of visiting the extraordinary collection of medieval texts of The Institute for the Preservation of Medical Traditions. Its scientific director, Alain Touwaide, showed me reproductions of historic texts and illustrations of Grains of Paradise, which he told me was more popular than black pepper in 14th-century France, and three times more expensive.
According to Touwaide’s copy of the “Tractatus de Herbis,” the spice’s pungent flavor was said to have the properties of “warming, drying and giving ease.” In “The Boke of Nurture,” John Russell described Grains of Paradise as provoking “hot and moist humors,” and apparently, that was medieval code for “aphrodisiac.” Oddly enough, a 2002 medical study showed that extracts of Grains of Paradise “significantly increased” the sexual activity of lab rats.
Dog bite treatment, gastric cure, aphrodisiac … you can see why bitters quickly migrated from the medicine chest to the cocktail bar.
Extracting the essence of these magical herbs is not a short process, and I felt like a medieval alchemist as I boiled, strained and transferred the herbal concoction from one tincture jar to another. Three weeks later, I had my own small jar of pungent, aromatic bitters, ready for its first introduction to some locally-made bourbon and a bit of sugar.
But I discovered one other interesting fact about making bitters that Gina had warned me about. Even a small kit gives you a lot more bitters than you’ll use on your own. The solution: cooking with bitters!
So as you sip your Manhattan or Old Fashioned, you can use the rest of your alchemical digestive aid on a batch of chocolate cookie sandwiches with cherry walnut bitters frosting. It’s for your health, after all.
Chocolate Cookie Sandwiches With Cherry Walnut Bitters Frosting
(Recipe courtesy of Dash Bitters)
Makes approximately 12 small, sandwich cookies
1½ cup almond flour
¼ teaspoon salt for cookies, plus an additional pinch for frosting
½ teaspoon baking soda
¼ cup arrowroot powder
⅛ cup cocoa powder
¼ cup grapeseed oil
⅓ cup agave nectar
⅔ teaspoon vanilla extract
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon Cherry Walnut Bitters
1½ to 1¾ cups confectioners’ sugar
1. Preheat oven to 350 F. Line two large baking sheets with parchment paper.
2. In a large bowl, mix almond flour, salt, baking soda, arrowroot powder and cocoa powder.
3. In a small bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Pour the wet ingredients into the almond flour mixture and stir until thoroughly combined.
4. With a teaspoon, scoop the dough one teaspoon at a time onto the prepared baking sheets, leaving at least two inches between each cookie. The dough will spread.
5. Bake for 8 to 10 minutes, until the tops of the cookies look dry and the color darkens.
6. Remove the cookies from the oven and allow the cookies to cool on a cooling rack for 10 minutes while you make the frosting.
7. Beat together cream cheese and butter on medium speed until mixture is fluffy, about one minute. Scrape down bowl with a spatula. Add cherry walnut bitters and salt. Mix on low for another minute.
8. With the mixer on low, slowly add 1 cup of the confectioners’ sugar; beat for 20 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners’ sugar, one tablespoon at a time, until desired consistency is reached. Frosting can be kept refrigerated, in an airtight container with plastic wrap pressed on the surface, for several days.
Top photo: Making homemade bitters requires spices, alcohol and, above all, patience. Credit: Susan Lutz
The driver who took me from Punjab to Kashmir, India, estimated the ride to be around eight hours, 10 if we ran into traffic, which he assured me was inevitable. After spending the past few days wandering through India’s Golden Temple of Amritsar, I was ready to hit the road and didn’t blink at the double-digit journey to Srinagar.
At first I enjoyed the quick stops we made at the dhabas, roadside stands serving hot, homemade meals that are a ubiquitous feature on any road trip in India. As we gained momentum, our speed slowed to a steady but painful crawl up the Himalayan two-lane highways we shared with what seemed like every truck in the nation. The air thinned, and the dhaba stops became more frequent in an effort to break up the monotony. By the fourth egg omelet — a fried egg wrapped around a piece of toast and grilled — my mouth dried up at the sight of them and I declined to get out of the car. We were 14 hours in, and I wanted nothing else but to get there.
It was early November and our anemic car heater didn’t stand a chance against the clutch of an early winter. Then we stopped altogether in a massive traffic jam in the middle of the night on top of a mountain.
The driver, who had not said a word to me in 17 hours, explained that an avalanche had blocked off the road miles ahead and we would need to wait for it to be cleared. Hours passed in the cold, black night with nothing to think about but how much I wished I had not passed up my last opportunity for an egg omelet.
At last we were on our way, climbing and climbing until we finally arrived at my hotel on the edge of Dal Lake, famous for its elaborate houseboats and shikaras, the Kashmiri version of a gondola.
The entrance gate was locked, and no one answered when I rang the bell over and over in what I feared might be a futile attempt to find a bed that night. At last the hotel owner wiped his sleepy eyes as he walked to the gate, then showed me to my room, where I wanted to sleep for days.
Kahwah tea an ancient tradition
A knock on my door late the next morning woke me.
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“I am sorry to bother you ma’am, but would you like some tea?” asked the man who stood before me, wearing a black linen suit buttoned up to his neck.
“I would love some tea. Thank you so much. No sugar, please,” I said to avoid the sugar-bomb chai served everywhere in India.
“Ma’am, if I may invite you to tea at our restaurant? We have a special tea here in Kashmir that will warm and restore you after your long journey.”
I wanted nothing more than to return to my bed, but I couldn’t turn down someone so polite and I reluctantly followed him to the dining room. This was my first opportunity to see Kashmir in the daylight, and even from the vantage point of my hotel, it was glorious. Soaring, snowcapped mountains and the freshest air my lungs had inhaled for ages were already doing a number on my exhaustion; I was now looking forward to the restorative elixir he promised.
“Would you like to join us in the kitchen, ma’am, to learn how this tea is prepared? We read a little about you after you made your booking, curious as to why someone would venture to Kashmir so late in the season. When we saw your interest in food, we suspected you were coming for the saffron harvest. I believe you would enjoy learning about our special kahwah tea. We are very proud of it in Kashmir.”
I was, indeed, there for the saffron festival, and I could not resist his offer. “I would be honored,” I told the man, who later told me his name was Ashish.
Inside the kitchen, several cooks gathered round as the head chef, Kiran, gathered the ingredients he needed. He crushed up cinnamon and cardamom pods, adding them to boiling water that he sprinkled with cloves and threads of saffron. He let it boil for a few moments before spooning green tea into it, the aroma of hospitality filling my nose.
The Kashmiri tradition of kahwah tea is so ancient, its origin was lost long before the conflicts between Kashmir and Pakistan began. Pakistanis drink it too, as do the Afghanis. Some say the Chinese were the first to drink kahwah, but it’s likely that most Kashmiris, whose spirits are infused with the tradition of their beloved tea, would disagree. They greet their mornings and conclude their days with it; finding in it solace from the hardships they have endured.
Ashish led me to an outdoor table that Kiran carefully arranged with a tea cup, saucer, kettle and small bowls of honey and crushed almonds. The kitchen staff gathered around, and I felt foolish drinking on my own. There was enough kahwah to go around, and I asked if everyone could join me.
Additional saucers and cups were collected from the kitchen as Ashish sprinkled almonds into my cup and drizzled them with honey. He poured the tea from high above, a golden line of kindness making its way from his kettle to my cup. The air smelled like cinnamon and the tea warmed my spirit, vanquishing fatigue and filling me with gratitude.
Makes 2 cups
1 cinnamon stick, crushed
2 cardamom pods, crushed
3-inch knob of ginger, crushed
2 cups water
4 threads of saffron
1 tablespoon green tea
1 tablespoon honey
1 tablespoon crushed almonds or walnuts
1. Combine the cinnamon, cardamom, ginger and water and bring to a boil. Reduce the heat to medium and simmer for 2 minutes before adding the cloves, saffron and tea.
2. Reduce the heat to low and simmer for 5 minutes more.
3. Remove from the heat and cover to infuse for 10 more minutes. Strain through a sieve.
4. Drizzle honey into cups, sprinkle it with almonds and pour the tea.
Top photo: The ingredients for kahwah and a prepared cup. Credit: Sandeep Patwal
In my front yard are two old, thorny Meyer lemon trees. I do nothing special for these trees, just let them have water and sunshine. And I have no control over the sunshine. Twice a year those dwarf trees are loaded with lemons. They cannot be more than 6 feet tall, but both produce hundreds of pounds of lemons each. The weight comes from the abundance of juice each lemon holds.
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The harvests are always so abundant I give bags of lemons to friends and neighbors, make lemonade, lemon curd and lemon cake. But most important, I make limoncello. I make lots of limoncello because I like to give some of it away. I also like to give some to myself.
But this limoncello is slightly different than the traditional Italian style of limoncello. I use the entire lemon in the initial infusing. Most recipes call for lemon zest only, but my Meyer lemons are so lovely I like to include the juice in the process. The majority of the flavor and aroma of the lemon is found in the zest, but the juice adds another layer of citrus intensity to the limoncello. The pith of the Meyer is also not as bitter as other lemons because it is a sweeter lemon. It is thought to be a cross between a regular lemon and a Mandarin or other variety of orange.
Traditionalists would say this is not true limoncello, as my method is different, if only slightly so. I was even chastised by a 21-year-old from Belgium after I posted a picture of my quartered lemons steeping in vodka on my Instagram page. She wrote “You have to peel the lemons and put them in the alcohol (not the entire lemon).” Well, all right then.
Now that a girl from Europe young enough to be my daughter has tried to set me straight, I will continue to do it my way. The limoncello I make is absolutely delicious, so I see no need to alter my recipe, even if I am bucking tradition and offending Italians the world round. If you make something that you like, even if you do not follow the traditional way of making it, it’s all right.
The lemons should be steeped for two weeks, but can be steeped up to four weeks. When ready to finish the limoncello, be sure to have a lot of clean bottles or jars to fill with the liquid gold. Or if keeping it all to yourself, one large jar.
Meyer Lemon Limoncello, California Style
Makes 2 to 3 quarts
10 to 15 Meyer Lemons, preferably organic, scrubbed
1 (750 milliliter) bottle vodka or Everclear (grain alcohol)
2 cups water
1½ to 2 cups raw sugar
1 cup honey
1 large glass vessel to prepare the limoncello (large enough to accommodate 15 lemons and a bottle of alcohol)
Smaller bottles or jars to keep the finished limoncello (enough to accommodate about 3 quarts)
1. Cut the lemons into quarters and place into a large, clean jar.
2. Pour the bottle of vodka over the lemons.
3. Seal the jar and place it in a cool corner of the kitchen.
4. Let the lemons steep in the vodka for 2 to 4 weeks.
5. Strain the alcohol into a large bowl, reserve.
6. Place the lemons, water, sugar and honey into a large pot.
7. Turn the flame to low.
8. Using a potato masher, smash the lemons to release all their juices. Mash and stir until the sugar and honey are dissolved.
9. Strain the syrup, discard the lemons, and let the syrup cool.
10. Mix the reserved alcohol and the syrup.
11. Pour the limoncello into your jars and/or bottles. Place the bottles into the refrigerator, and let the limoncello rest for at least a day, preferably a week, before drinking.
Top photo: California-style limoncello. Credit: Cheryl Lee
Quick: In three words, what is port wine? Before hosting a port tasting party the other night, I would have said, “sweet, old-fashioned and British” — and I would have been mostly wrong. The most fun way to learn about port is to drink it, so finish reading this article and gather together a few friends and a few bottles. The holidays are the perfect time for a tasting party.
A little background might make your tasting party a bit more interesting. Port is wine fortified with brandy or grape spirit, often resulting in an alcohol level of around 20%. Best known as a deep garnet or brick-red sweet dessert wine, it is also produced in a white or pink off-dry style for cocktails and apéritifs.
Unlike many other wines, it is not produced as a single varietal. Style variations are based on three things: how it is aged — either in bottle or wood vats and casks; how long it is aged; and the winemaker’s skill at blending grape varietals. The result is three basic styles of port: bottle-aged vintage; wood-aged reserve or late-bottled vintage; and wood-aged tawny.
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The World Heritage home of Portugal’s Port
Today, more than 38,000 farmers grow port grape varietals like Touriga Nacional, Touriga Francesco, Tinta Roriz, Tinta Barroca and Tinto Cão on the steep rocky hillsides above the Douro River in Portugal. The fantastically, challenging terrain — in some areas, vine roots have to reach down 40 feet through rock fissures for moisture — has qualified some of the oldest vineyards, or quintas, to be classified as World Heritage sites. And many traditional practices live on: Hand-harvesting and traditional foot-crushing are still widely practiced by the best producers.
Vintage port is considered the rarest and finest of all ports. It is selected from a single exceptional year — only three years on average in a decade are declared “vintage” years by the industry body, Instituto do Vinho do Porto. Vintage port is typically aged 2 years before release, then cellared 15 years or more before it’s ready to drink.
The other classic style is tawny port, aged 10 to 40 years in wooden vats or casks and bottled when ready to drink. The creation of aged tawnies requires incredible blending skills and a great deal of patience on the part of the winemaker. David Guimaraens, head winemaker for Taylor Fladgate, Fonseca and Croft, is a sixth-generation family member of the Fonseca clan who described it best.
“The fact that we lose about 3% a year in ‘the angels’ share’ [what port winemakers call the wine's natural evaporation] means that having one bottle of 20-year-old to sell in 20 years’ time requires two now. There is simply no shortcut. It takes 20 years to make a 20-year-old tawny,” Guimaraens said.
So port may seem pricey at first, but when you consider the effort that goes into making it, you may think of it as a bargain. The small harvest of 2011 declared vintage port is just hitting shelves now and availability is not expected to last long. So if you want to get your Christmas shopping done really early, pick up a bottle of 2011 vintage today. It will make a killer hostess gift for another port tasting party in 2028.
Tasting party gear
In anticipation of my party, I asked everyone to bring one bottle and I stocked the table with an assortment of aged tawnies and a few newly released 2011 vintage ports from Taylor Fladgate, Fonseca and Croft, all venerable producers of the best classic port. We were lucky that one guest shared a bottle of 2007 Quinta do Vesuvio, the last time a vintage was declared in this decade. We started with interesting vertical tastings of each style and progressed across the horizontal range from aged tawnies to new vintage. No matter what styles you try, have a few things at hand:
- Tasting Notes Form — De Long Wine Company offers a great one free to download
- 3 stemware per person — white wine glasses work perfectly fine
- Wine aroma wheel — might help the tongued-tied with classic flavor descriptions
- Something to munch on — nuts or cheese
- Designated driver
Top photo: An assortment of port wines for a tasting. Credit: Caroline J. Beck
Porcini hot chocolate might be the most unusual holiday drink recipe you try this season. It is polarizing, to be certain. Most people will run in the opposite direction from the very idea of mushroom hot chocolate. But for those who dare to taste it, porcini hot chocolate is a unique and decadent treat.
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I developed this recipe one night when my friend furnished a lovely rich meal of Mangalitsa pork and roasted vegetables, and I was asked to supply dessert. With such a filling meal, I knew that my dessert needed to be light. Immediately, my mind went to sorbets. But it was a cold and snowy night. It finally occurred to me that hot chocolate might be the perfect way to end the meal. The only question was how to make it special.
I’m known for my pantry full of wild Boletus edulis, aka porcini, mushrooms. It seemed that hot chocolate might be rounded out with mushrooms. It was certainly worth the experiment. I ran a quick test batch, knowing it would either be brilliant or horrible.
That first batch was so delicious that, with mug still in hand, I raced to the computer to tell all of my foraging buddies. Most of the foragers were excited. But one friend confessed, “that sounds really gross, but I’ll trust you.”
I served it that evening with the roasted pork to great success, and it has since become the staple item that I bring to all holiday parties. Each time, porcini hot chocolate gets a decidedly mixed reaction. Some politely decline, and others race to fill their cup. The people who try it are unanimously pleased with the way chocolate combines with mushrooms. Both are rich and earthy, and each seems to complement and make the other fuller. The powdered mushrooms also thicken the porcini hot chocolate, as if it were made with cream. When topped with a hit of whipped cream, and some extra cocoa for a bitter contrast, I can hardly think of a dessert I’d rather cozy up to during the holidays.
Porcini Hot Chocolate
2 tablespoons cocoa powder
4 tablespoons porcini powder, from sliced dried porcini
4 teaspoons packed brown sugar
32 ounces whole milk
extra cocoa powder, for dusting
1. Begin by making the porcini powder. This is best done by placing sliced dried porcini mushrooms in an electric spice grinder. Buzz them until the porcini are as fine as cocoa powder.
2. In a small bowl, combine the cocoa powder, porcini powder and brown sugar. Use a spoon or fork to stir the ingredients together until they are evenly combined.
3. Add the milk to a medium saucepan. Over low heat, whisk in the powdered ingredients until no visible powder remains on the top. Bring the heat up to medium-low, whisking every 30 seconds or so, until the porcini hot chocolate is hot.
4. Ladle the porcini hot chocolate into mugs, and top them with whipped cream and a dusting of cocoa.
Top photo: Porcini hot chocolate. Credit: Wendy Petty