Jean Parquette- 02:27 pm PDT - Oct 12, 2000 -#4329
So, like a forgotten fire, a childhood can always flare up again within us. Bachelard

No sooner said than done. A friend sent me this.

This recipe is based on Pellegrino Artusi's, from The Art of Eating Well

NOCINO

Have you ever tried making liqueurs at home? It's easy, they're generally better than what can be bought in a store, and June (sic) is an important month: the walnuts are ready. If you have access to a tree, good. Otherwise, ask your greengrocer to procure about 30 nuts with their rinds. Don't be surprised if the rinds are bright green; they should be, because the nuts are immature. Once you have the nuts, wash them well and assemble the remaining ingredients:

1 1/2 quarts grain alcohol (190 proof or 95%) 1 1/2 pounds (3 cups) sugar 1/2 tsp. ground cinnamon 10 cloves l pint water rind of one lemon, cut into strips Begin by quartering the nuts with a heavy bladed knife or a cleaver. Do this on a non-absorbent surface, and wear gloves: though walnut juice is colorless when it comes out of the nut, exposure to the air turns it into dark brown walnut stain that will not come off. Put the nuts with the remaining ingredients in a jar, cover it tightly, and put it in a warm, dark place for 40 days, shaking it every two or three days.

Once the nuts have steeped taste the nocino. If it's too strong for you dilute it with some spring water. Then line a funnel with filter paper and strain the nocino into bottles. Age it for about six months in a cool dark place. It is wonderful at the end of a meal, or around a fire with friends. It also makes a perfect Christmas gift.