You may know it as the flavoring in gin, but there's more to juniper than meets the eye.
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Break up the chill of winter with this zesty, herbaceous pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
If you've never baked with juniper berries before, now is a perfect time to start. The berries themselves are crusted with sugar and citrus zest, combined with slices of pear macerated in lemon and orange juice. The result is a refreshingly fragrant, citrus-tinged pie.
Apples and rosemary practically sing for roast pork (the juniper doesn't hurt either), but this chutney also plays nicely with roasted root vegetables, cabbage, soups, and cheese plates. Rosemary acts as a supporting player here, a foil for the apples.
No season is more fitting than fall for juniper berries, an alpine conifer that lends a clean, sweet flavor to compliment red meats and the season's milder vegetables. Its roots lie in Scandinavian cooking, but I've found it perfect for all sorts of cold weather fare. It's the autumnal answer to lemon juice, adding the touch of brightness heavier meals so often require.
[Photograph: Max Falkowitz] Juniper plays best with gamey meats, but game can be hard to come by. If you don't hunt (or have a friend who does), your options are limited. Ducks, however, are far more widely available and are...