Saturday, November 13, 2004

Walnut Ketchup

Last Midsummerday I was allowed to walk through my friend's walnut orchard to pick green walnuts to make vin noix. After picking an apronful, I put three fourths down for wine and the rest I ground and set to steep in vinegar with some onions, garlic and salt. Several weeks later I drained the mixture, reserving the liquid for ketchup and the solids I turned into a chutney [see next post] to eat with game this winter.

To the liquid in the pan I added some wine, a few blades of mace, peppercorns and a few cloves. I simmered this until reduced in volume by half, strained it into a jug, and set it back on the shelf. Use walnut ketchup to deglaze the pan or to add that certain something to vinaigrette.

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