Nocino

Preparation 1. Quarter the walnuts and place them in a large glass jar, at least 3-quart capacity. Add the remaining ingredients and stir. Don't worry that the sugar won't immediately dissolve. Seal the jar, and place it in a sunny place for 40 days. The liquid will first turn a sinister green, then black. Once every 10 days, agitate the jar by inverting it a time or two. You can taste the alcohol at any stage and add more aromatics if you like. 2. After 40 days, strain the contents of the jar through a damp jelly bag and catch the liquids in a bowl. Funnel the liqueur into scalded bottles, and seal. Store in a cool, dark place for several months; Lanza suggests opening them on All Saints' Day. Before serving, you may want to strain the liqueur through a coffee filter to remove sediments, but it isn't necessary to do so. The liqueur will keep indefinitely without refrigeration. Excerpted from Saving the Season by Kevin West. Copyright © 2013 by Kevin West. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. KEVIN WEST is from rural Blout County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog Saving the Season; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension.

Preparation 1. Quarter the walnuts and place them in a large glass jar, at least 3-quart capacity. Add the remaining ingredients and stir. Don't worry that the sugar won't immediately dissolve. Seal the jar, and place it in a sunny place for 40 days. The liquid will first turn a sinister green, then black. Once every 10 days, agitate the jar by inverting it a time or two. You can taste the alcohol at any stage and add more aromatics if you like. 2. After 40 days, strain the contents of the jar through a damp jelly bag and catch the liquids in a bowl. Funnel the liqueur into scalded bottles, and seal. Store in a cool, dark place for several months; Lanza suggests opening them on All Saints' Day. Before serving, you may want to strain the liqueur through a coffee filter to remove sediments, but it isn't necessary to do so. The liqueur will keep indefinitely without refrigeration. Excerpted from Saving the Season by Kevin West. Copyright © 2013 by Kevin West. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. KEVIN WEST is from rural Blout County in eastern Tennessee. He attended Deep Springs, an experimental college in the White Mountains of California, and Sewanee: The University of the South. For thirteen years he was on staff at W magazine, with postings in New York, Paris, and Los Angeles, where he was West Coast editor and where he still lives. He runs the blog Saving the Season; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. He is certified as a Master Food Preserver by the University of California Cooperative Extension.