I make this every year, but decided to share it here for the 2024 Alphabet Challenge...for the letter N. This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.
N is for...
Great Northern Bean Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Naan by Jolene’s Recipe Journal
Homemade Fig Newtons by Karen’s Kitchen Stories
Miso Butter Noodles by Food Lust People Love
Nasturtium Paratha by Magical Ingredients
Navratan Chivda by Sneha’s Recipe
No Bake Mini Strawberry Cheesecake Cups by Blogghetti
Nocino, Italian Green Walnut Liqueur by Culinary Cam (you're here)
Quick Tawa Naan Recipe by Mayuri’s Jikoni
Spring Pasta Primavera by A Day in the Life on the Farm
Nocino
Sometimes I look at what comes out of my kitchen and think: if someone didn't know me, they would probably picture some little Nonna! I finally bottled up my homemade witch brews v. 2023. Acqua Santa (elderflower-lemon) and Nocino (green walnut). Cin cin!
A word of warning: the walnuts will stain your fingers as you cut and prep. "Witchy hands," the boys used to call 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
3 pounds green walnuts (they are in season, in California anyway, from June to August, usually)
2 cinnamon sticks
peels from 2 organic lemons (I used Meyer lemon because my mom has a tree in her yard)
6 cardamom pods, cracked open
1 vanilla bean, split
a few fresh bay leaves (optional)
1.75 liters vodka
5 cups organic granulated sugar
5 cups 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.
Here's one bottling that I did for teachers' gifts in 2019.
The Alphabet Challenge So Far...
My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!