For the weekend I'm making fruit crumble pie bars...Delish.
Come and get 'em......
|Cowbell Kitchen's Fruit Crumble Pie Bars|
I purchased the rhubarb and strawberries from the roadside farm stand minutes from Luckett's, Brossman's. great prices and super fresh! one goal of mine is to build new relationships and support Loudoun County's farmers.
working on pickled grapes, had a few pounds left over from this past weekend......hahaha!
for 2 pints:
3/4 cup sugar
1 cup Champagne vinegar or white wine vinegar
1 cup 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
place in container
combine sugar, vinegar, wine, allspice and bay leaf in saucepan.
bring to simmer, stirring, then cover and adjust heat to a bare simmer for about 1 minute
the brine should be tart but not make you pucker; adjust with vinegar or sugar as needed
leave barely warm to touch
pour the cooled brine over grapes, if brine is too warm, it will cook and soften the fruit which you don't want.
seal and store refrigerated for at least 1 week before using. keeps indefinitely.
these grapes rock. serve them on cheese plates, in salads, with quiche, cured meats, garnish for pates, grilled meats, the list goes on! use your imagination and taste buds.
Hey, come visit me this weekend! support small biz and farmers!!!!!