steve2-in-la
Well-known member
Died in '04.
Charcuterie party this weekend, anyone have a good sausage or pickle recipe?
- Thread starter traca
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Here's a different version that I made last week, and they're good. Rec: Spiced Zante Grapes
Spiced Zante Grapes
We serve these "as is" or briefly roasted, with pork, game birds, or sausage, or as a garnish for pate or cured meats. The individual berries are nice tossed into frisee salad with walnuts and crumbles of gorgonzola, roquefort, or stilton cheese. Scatter a few over a warm Savory Onion Tart with Apples and Bacon. Or add to a pan of sizzling sauteed chicken livers and onions about 1 minute before serving.
If you can't find Zante grapes, use small, very ripe Red Flame grapes, fleshy wine grapes, or very small, amber-ripe Thompson seedless grapes.
For 2 pints:
1 pound Zante grapes or other very ripe small grapes
For the brine:
3/4 c. sugar
1 c. Champagne vinegar or white wine vinegar
1 c. dry white wine
A few allspice berries
1 bay leaf
Wash and dry the grapes, then cut into small clusters. Cut away any cracked, bruised or moldy grapes, but leave naturally "raisined" fruit in place - it will take the brine well. Place in wide jars with "shoulders" to keep the fruit from floating above the surface of the brine.
Combine the sugar, vinegar, wine, allspice and bay leaf in a small saucepan. Bring to simmering, stirring, then cover and adjust the heat to a bare simmer for about 1 minute. Taste. The brine should be tart but should not make you squint; add sugar or vinegar, as needed, to correct. Leave until barely warm to the touch.
Pour the cooled brine over the grapes. (If the brine is too warm, it will cook and soften the fruit, spoiling this elegant pickle) Seal and store refrigerated for at least 1 week before using. Keeps indefinitely.
Source:
The Zuni Cafe Cookbook
Judy Rodgers
Spiced Zante Grapes
We serve these "as is" or briefly roasted, with pork, game birds, or sausage, or as a garnish for pate or cured meats. The individual berries are nice tossed into frisee salad with walnuts and crumbles of gorgonzola, roquefort, or stilton cheese. Scatter a few over a warm Savory Onion Tart with Apples and Bacon. Or add to a pan of sizzling sauteed chicken livers and onions about 1 minute before serving.
If you can't find Zante grapes, use small, very ripe Red Flame grapes, fleshy wine grapes, or very small, amber-ripe Thompson seedless grapes.
For 2 pints:
1 pound Zante grapes or other very ripe small grapes
For the brine:
3/4 c. sugar
1 c. Champagne vinegar or white wine vinegar
1 c. dry white wine
A few allspice berries
1 bay leaf
Wash and dry the grapes, then cut into small clusters. Cut away any cracked, bruised or moldy grapes, but leave naturally "raisined" fruit in place - it will take the brine well. Place in wide jars with "shoulders" to keep the fruit from floating above the surface of the brine.
Combine the sugar, vinegar, wine, allspice and bay leaf in a small saucepan. Bring to simmering, stirring, then cover and adjust the heat to a bare simmer for about 1 minute. Taste. The brine should be tart but should not make you squint; add sugar or vinegar, as needed, to correct. Leave until barely warm to the touch.
Pour the cooled brine over the grapes. (If the brine is too warm, it will cook and soften the fruit, spoiling this elegant pickle) Seal and store refrigerated for at least 1 week before using. Keeps indefinitely.
Source:
The Zuni Cafe Cookbook
Judy Rodgers