Skip to main content

Nocino v. 2019


I make this every year and, thankfully, have a local source for green walnuts. My parents have a friend with a walnut tree...and he told her that she should come pick as much as she wanted. Well, that sure beat me trespassing (I don't!) or buying them online (I do!). 

So, my parents and my boys headed over to their friend's house and picked a ton of green walnuts for me during the summer.


And I mean a ton. Not two thousand pounds, obviously. But do you see D's basket? At least three of those! A ton.


This year I had eight gallon-sized jars that went from these green orbs to a potent, delicious Italian-inspired liqueur.


The staining take a little while to fade from my fingers. "Witchy hands," the boys called them. Yeah, whatever. My friends like my witchy brews! But if you're concerned about the staining, wear gloves! This is a three-part process. Be patient...it's worth every week of waiting. I promise.

Ingredients makes approximately 3 liters

  • 3 pounds green walnuts (they are in season, in California anyway, from June to August, usually)
  • 2 cinnamon sticks
  • peels from 2 organic lemons or limes (I used Meyer lemon because my parents have a tree in their yard)
  • 6 cardamom pods, cracked open
  • 1 vanilla bean, split
  • 1.75 L vodka
  • 5 C organic granulated sugar
  • 5 C water

Procedure

Part I
Quarter the green walnuts lengthwise. Add the cut walnuts, cinnamon sticks, lemon peels, cardamom, and vanilla bean to the lidded glass container.


Pour the vodka over the top of the ingredients. Cover and give the container a good shake and let it sit for 6 to 8 weeks.


Part II
Strain the liquid from the solids using a cheesecloth lined strainer. You can strain it again if you like. Pour the strained liquid back into the container.


Add the sugar and water to a medium saucepan and cook until all of the sugar has dissolved. Let simple syrup mixture cool to room temperature. Add the cooled simple syrup to the liquid already in the container. Cover and give the mixture a good shake. Let sit for another 6 to 8 weeks.

Part III
After this second aging you can bottle and drink your nocino. The longer you let the bottled nocino set, the more smooth it will taste. Serve chilled or at room temperature. I bottled these for Christmas gifts. Cin cin.


And it would go really well with a slice of my Panforte Margherita. I might just have to make that happen tonight.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur