For a few years now, verjus (vair-ZHOO) has been adopted in top culinary circles. But few consumers, even those who love to cook, know what it is.
Verjus is the juice pressed from unripe grapes. The name means green juice in French, but the product dates back to at least ancient Rome (where it was called acresta).
Used as a condiment or a recipe ingredient, it provides bright, fresh flavor without the harsh acidity of vinegar or lemon juice. It’s one of our favorite kitchen ingredients.
It’s also a great gift for anyone who loves to cook and for calorie counters.
Read the full review to learn why you should try healthy, low calorie and flavorful verjus.
You’ll also see why you should buy American verjus—like the Terra Sonoma verjus we used in our recipes—instead of imported products.
Find more of our favorite oils, vinegars and salad dressings in our Oil & Vinegar Section.
Use verjus instead of vinegar or citrus on
salad and in many other recipes. Photo by Sarsmis | IST.
Add orange juice and grapefruit juice for a Summer Citrus Margarita. Photo courtesy El Jimador tequila.
Margaritas are made with tequila, orange liqueur and lime juice. What happens if you divided the juice into 1/3 lime, 1/3 orange and 1/3 grapefruit?
You have a Summer Citrus Margarita!
This recipe is courtesy of Steve Rice, Vice President of Sales at the Plaza Hotel in New York City. Try it now. It just might become your official Labor Day cocktail.
Ingredients
1 cup orange-flavored liqueur, such as Cointreau or GranGala
Margarita salt (this is simply large-crystal salt—kosher salt or coarse sea salt)
Preparation
1. Add first 5 ingredients to a blender and blend.
2. Moisten rims of glasses and dip into a plate of Margarita salt.
3. Fill glasses with Margarita. Garnish with a lime wedge. Serve.
Find more of our favorite cocktail recipes—including a large selection of Margarita recipes—in our Cocktails & Spirits Section.
With lush summer fruit abounding, switch it up. Serve berries or sliced fruit with mascarpone.
You can serve the fruit simply on a plate, topped with mascarpone and a mint leaf for garnish. Or, get festive with a parfait or sundae dish, layered with pistachio nuts, chocolate chips or other favorite garnishes.
A side of biscotti, tuiles or rolled wafer cookies (flutes) are always welcome.
Learn about mascarpone—called “Italian cream cheese” but so much better! You’ll also discover other fresh cheeses.
Pick up tips from some 20 chef demos.
Photo courtesy Seattle Food & Culinary Arts
Show.
Planning a visit to Seattle? You might want to consider the weekend of November 20-21. You’ll be able to take in the Seattle Food and Culinary Arts Show, highlighting the best of Northwest cuisine.
Held at the Key Arena, 100+ exhibitors will provide tastings and sell products just in time for holiday shopping.
The area’s top chefs will conduct cooking demonstrations and share recipes.
You can take a break in the Wine, Beer and Spirits Lounge and stroll through the Hall of Cakes.
Cheese lovers: this Gourmet Giveaway prize is for you, even if you’re not counting carbs or steering clear of gluten.
Van Harden offers frozen pizzas in three varieties with no bread crust whatsoever. The crust is made from cheese that’s thin and soft with a delightfully slightly burnt-cheesy taste. Choose any five pies from among:
Cheese Pizza
Pepperoni Pizza
Sausage Pizza (the best seller)
Although the great benefit of Van Harden’s Pizza is a crust made of cheese instead of wheat, just about anyone will enjoy these gluten-free treats. Read our review.
THE PRIZE: One winner will receive five of Van Harden’s pizzas. Invite friends on the Atkins diet or those who avoid gluten to join you, or keep them all for yourself—no one will blame you! Retail value: Approximately $50.00.
To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Pasta, Pizza & Pasta Sauce Section and click to enter your email address for the prize drawing. This contest closes on Monday, August 23rd at noon, Eastern Time. Good luck!
Van Harden’s pizza comes in three varieties:
pepperoni, sausage and cheese. Photo by Erika Meller | THE NIBBLE.
