Ever considered making your own American cheese from scratch? Or curing pancetta yourself? Want to try your hand at bacon jam?
The America’s Test Kitchen’s new “D.I.Y. Cookbook: Can it, Cure it, Churn it, Brew it,” ($26.95) is for you. The kitchen mavens have mastered the recipes and step-by-step instructions for a host of do-it-yourself projects for everything from green tomato chutney and oven-dried tomatoes to almond torrone and duck confit.
The book has 106 recipes and 800 color photos to guide anyone from curious novices to accomplished cooks.
Here’s a recipe from the book for Coffee Liqueur.
From the America’s Test Kitchen, “D.I.Y. Cookbook” Start today, enjoy in 1 to 2 months.
1 1/3 cups sugar
1 1/4 cups water
1/4 cup instant espresso powder
1 teaspoon cocoa
1 1/3 cups vodka
2/3 cup brandy
2 vanilla beans
Heat sugar and water in medium saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes.
Stir in espresso powder and cocoa, increase heat to medium-high, and bring to boil. Off heat, stir in vodka and brandy.
Slice vanilla beans in half lengthwise and place in 1-quart glass gar or bottle with tight-fitting lid. Pour liqueur mixture into jar with beans. Let mixture steep in cool dark place until mellowed, 1 to 2 months, shaking jar to redistribute mixture once a week. Coffee liqueur can be stored at room temperature for at least 6 months. It will continue to mellow with age.
Yield: 4 cups