Going Nuts

As I looked out the second story window kitchen window from our raised ranch while doing dishes one morning, I noticed that the walnuts on the neighbor's tree were growing nicely. I'm sure the tree was planted by some thoughtful but forgetful squirrel about 50 years ago. I suddenly remembered a recipe I'd seen in a book sent to me for review that I later used for a radio interview on WNTI (the show's archive is here). Gifts Cooks Love, by Diane Morgan and Sur la Table is a lovely book filled with high-quality photographs, unique recipes and ideas about packaging.

I remembered the recipe for the Italian liqueur made from immature black walnuts and I hoped that I wasn't too late. Morgan explains in the book that the walnuts need to be the size of a small lime and the nut inside has to be under-developed. I later read from another source that the idea is that you need to be able to cut through the nut. Okay, I was in the clear, but could I find the 30 of them that I needed for the Nocino recipe? They looked so close when I was looking out the window...yeah, the 2nd story window.

Immature black walnuts being readied for Nocino

Waiting for the additional ingredients

Between carefully reaching while on the ladder (the green leaves flex when grabbed, but alas, the furniture-quality,durable wood is not so flexible--surprise!) and gathering a few from the ground, I harvested my quota of walnuts. I gathered all the additional ingredients I needed, except the alcohol. Well, when you purchase Everclear at 9 a.m. in Warren County, NJ, nobody blinks an eye. As a matter of fact, the man in front of me at the cashier tried to invite himself to my party. Where was he when I needed someone to "go out on a limb" for the nuts??

The liqueur will sit until Christmas time (just in time for the neighborhood progressive dinner!). The nuts actually get spent of flavor in about 2 months from what I've read, but the next 3 months are needed to mellow the elixir. I imagined the flavor to be of a wet walnut sundae. I was completely wrong. So far, it tastes like green, herbal deliciousness. I still look forward to putting it over some homemade vanilla ice cream come winter.

I've entitled the following recipe with the year since I may change it by using brandy, vodka, vermouth or some combination thereof, if desired.

Italian Nocino Liqueur 2011
Makes about 9 (7-8 oz.) bottles of liqueur OR one really big one
You'll need a 1-gallon glass jar, clean
30 fresh green black walnuts harvested in late spring or early summer
1 (750 ml) bottle grain alcohol
1 (750 ml) bottle Pinot Grigio
4 cups granulated sugar
1 cup of water or so (to make simple syrup)
Peel from one lemon
40 whole cloves
3 cinnamon sticks
1 vanilla bean, split

Place water and sugar on stove . Bring to a simmer. You only need enough water to dissolve the sugar. If you want to fore go this step, you may, but it will require more stirring during the curing months. Allow syrup to cool.
Gather and wash the walnuts. Cut into quarters. Place into jar. Add aromatic ingredients and cool syrup. Add the alcohol and secure the lid. Shake the jar weekly. The liqueur will take on a deep amber color. After about 5 months, strain using a colander over a large bowl to remove the solids. Now, strain again, using a fine mesh strainer over a pitcher. Strain a third time by placing a coffee filter or cheesecloth over the strainer.

If using for gifts, funnel into clean decorative bottles, seal and enjoy.