Today we’ve teamed up with Fair Winds Press to offer one lucky Stir and Strain reader their very own copy of the book. Emily is a fellow Los Angeleno who empowers people to cultivate a mindful relationship with nature and nourishment. As a writer, recipe developer, educator, and herbalist she focuses on topics such as handmade food and drinks, foraging and wildcrafting, and herbs and spices. Her cookbook, Wild Drinks and Cocktails (Fair Winds Press, 2015), encompasses healthful, handcrafted beverages using local, fresh, or foraged ingredients. Passionate about growing communities, Emily is also the Communications Director for LearningHerbs.com, founder of LA Food Swap, and co-Âfounder of the international Food Swap Network.
Want a taste? Check out Emily’s recipe for Hazelnut Orgeat (and if you know us, we LOVE our orgeats) and enter below!Â Check out the options below to enter and get up to 9Â entries to win. For more information on Wild Drinks, check that out here! Giveaway ends at 11:59pm PST MondayÂ November 30th, 2015. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!
Recipe reprinted from Wild Drinks & Cocktails by Emily Han, with permission from Fair Winds Press, copyright 2015
Yield: about 2-1/2 cups (590 ml)
2 cups (8 ounces, or 224 g) blanched hazelnuts (also known as filberts)
2 cups (470 ml) water
2 cups (400 g) sugar
Dash orange flower water (optional)
Place the hazelnuts and water in a blender or food processor. Pulse until the hazelnuts are finely chopped but not pureed. Pour the hazelnuts and water into a bowl. (To chop without a food processor, crush the hazelnuts with a rolling pin and then stir them into the water.) Cover the bowl and let stand for 8 hours or overnight.
Line a fine-mesh strainer with a fine-mesh bag or flour sack cloth and strain the liquid into a saucepan. Squeeze the bag or cloth to extract as much liquid as possible. Discard the hazelnut pulp. Stir the sugar into the hazelnut liquid. Warm the mixture over low heat (but do not boil), stirring until the sugar is dissolved. Remove from the heat and let cool. Stir in the orange flower water. Store in the refrigerator for up to 2 weeks. (Because this is an oil and water emulsion, the orgeat will separate in the refrigerator, so always shake well before using.)
I adore thyme in pretty much everything!
I’ve enjoyed making shrubs before. Love using blueberries!
Basil and sage! Thanks so much for this great giveaway.
All of them! I’m making sage juleps for Thanksgiving on Thursday, but rosemary would be equally wonderful.
Thank you so much for sharing my book with your readers, Elana!
Hi there – I am just starting to use herbs – so I generally only use mint or basil. As for spices – vanilla, cinnamon, nutmeg, pepper. …
Thanks for the giveaway!
Rosemary, thyme and sage are my go to herbs of choice.
I make a lot of mint syrups at work for our carbonated Juleps. At home, I have a lot of sage that finds a home in drink items.
Love using sage and mint.
I’ve been circling this book since I first saw it elsewhere on the internet. The hazelnut orgeat looks delicious!
Mint or basil for me.
Rosemary, definitely rosemary with gin. And basil and mint. Last night I made a thyme simple syrup with all the leftover herbs from Thanksgiving cooking. I’m interested to see how that works.
Thanks for this great giveaway!
We took a foraging class this year and picked violets to make creme de viollette !