{"id":52,"date":"2012-02-12T11:50:32","date_gmt":"2012-02-12T11:50:32","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=52"},"modified":"2012-02-12T12:01:49","modified_gmt":"2012-02-12T12:01:49","slug":"vin-de-noix","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/vin-de-noix\/","title":{"rendered":"Vin de Noix"},"content":{"rendered":"<p>Recipe from Yves Berenger.<\/p>\n<p>This recipe is traditionally prepared in late June (around the festival of Saint Jean).<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>7 bottles of red wine<\/li>\n<li>45 walnuts chopped in four, in another recipe it calls for a total of 25 nuts, but I think that 45 nuts for the 7 bottles is the best!<\/li>\n<li>1\/2 quart of eau de vie<\/li>\n<li>10 cups sugar<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Allow the walnuts to macerate for 40 days in the mixture of wine and eau de vie. Stir often. Filter. Put in bottles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Yves Berenger. This recipe is traditionally prepared in late June (around the festival of Saint Jean).<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,3],"tags":[52,49,53],"class_list":["post-52","post","type-post","status-publish","format-standard","hentry","category-beverages","category-english","tag-noix","tag-vin","tag-yves"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/52","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=52"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/52\/revisions"}],"predecessor-version":[{"id":69,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/52\/revisions\/69"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=52"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=52"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}