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Pickled Grapes Recipe & Uses–You’ll Love Them!

[1] It’s easy to whip up a quart of pickled grapes for yourself or as a food gift (photo and recipe © Gelson’s Markets).

[2] Green salad with pickled grapes. Here’s the recipe (photo © Taste | Australia).

[3] Pickled grapes garnish a pork chop. Here’s the recipe (photo © Richard Hartog | Los Angeles Times).

[4] Farro salad with pickled grapes, roasted radishes and green beans. Here’s the recipe (photo © Colavita).

[5] Red grapes make a brighter ingredient, but you can pickle all three colors (photo © Good Eggs).


There are so many juicy grapes in the stores now. In addition to table grapes—in case you’re not familiar with the term, it means, simply, fresh grapes served at the table for eating—how about some pickled grapes?

Pickled fruits and vegetables (way beyond cucumbers) are a delicious way to add attractive garnishes to just about any dish.

If you haven’t pickled anything at home, here’s the easy recipe to pickle your favorite fruits and vegetables.

Your pickles will be ready in just an hour, although the longer they sit in their brine, the more flavors they develop.

In the recipe below, all that’s required is a quick whisk-and-heat of the pickling liquid, then pour the liquids over the grapes in a quart jar.

After an overnight stay in the fridge, the spicy pickled grapes are ready to:

  • Grace a cheese board.
  • Spice up a salad.
  • Add anise-y depth to a roasted chicken’s pan sauce.
  • Placed atop a protein (photo #3).
  • Mixed into a green salad (photo #2) or grain salad (photo #4).
  • As a plate garnish.
  • As a garnish on a pick.
  • Mix them into plain Greek yogurt as a sauce or for eating from the container.
    Pickled fruits and vegetables also shine as craft cocktail garnishes.

    If you usually choose a pickled onion or olive for your Martini, try pickled grapes.

    Although any grapes can be pickled, red grapes add the most color to your dish.

    Or, if it works for your purpose, pickle a selection of black, green and red grapes.

    Ideally, use seedless grapes.

    The grapes’ natural sweetness is complemented by a well-curated herb and spice mix that includes bay leaf, coriander, fennel, peppercorns, mustard seeds, and red pepper flakes.

  • ½ cup white wine vinegar
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 2 teaspoon kosher salt
  • 1 cup water
  • 1 pound seedless red grapes, rinsed and drained
  • ½ small red onion, thinly sliced
  • 1 bay leaf
  • ½ teaspoon coriander seeds
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon black peppercorns
  • ⅛ teaspoon mustard seeds
  • ⅛ teaspoon red pepper flakes

  • 1-quart canning jar or other large glass jar

    1. COMBINE in a medium saucepan the vinegars, sugar, salt, and water. Bring the mixture to a boil, whisking until the sugar and salt dissolve. Set aside to cool completely.

    2. COMBINE the remainder of the ingredients in a clean, 1-quart canning jar. Pour the cooled pickling liquid over the grapes and tightly seal the lid.

    3. REFRIGERATE for at least 8 hours, or overnight, to pickle. The pickles will keep in the fridge for at least two weeks.


  • Asian Chicken Salad
  • Frosted Grape Garnish
  • Frozen Black Grape Margarita
  • Grilled Grapes With Burrata
  • Grape Granita
  • Grape Polenta Olive Oil Cake
  • Grape Salsa
  • Heavenly Hash
  • > How To Freeze Grapes For A Healthful Sweet Snack
  • Make Grape Ice Cubes For Drinks
  • Savory Cooking With Grapes
  • Tomato & Mozzarella Skewers With Grapes & Olives
  • 12 Delicious Ways To Use Grapes
  • White Gazpacho With Almonds & Grapes
  • Whole Grilled Fish With Minted Grape Relish



    Honey Stinger Waffles: A Delicious High Energy Snack

    Honey Stinger waffle snacks were developed for athletes who need “the right fuel to meet every challenge.” We wouldn’t think that our couch-potato self would need a sports nutrition product, but Honey Stinger has become a “regular” in our life: in the morning with coffee, as an afternoon snack, and even with an ice cream dessert.

    The waffles are sweetened with organic honey, and also organic brown rice syrup and organic sugar (see more ingredients in the footnotes below).

    They’re energy waffles! And “waffle” refers to the pattern on the cookie (see the photos), chosen because of the honey ingredient. Honey Stingers are actually a flat, filled cookie.

    The waffles are made in conventional varieties that are wheat-based*, as well as gluten-free† varieties.

    The ingredients are based on research in endurance athletes that has proved that a mixture of carbohydrates prevents fatigue and enhances performance, more than a single carbohydrate form.

    The line is certified USDA Organic and certified kosher by KOF-K. Each waffle is individually wrapped for grab-and-go.
    Conventional Varieties

  • Chocolate Waffle
  • Cookies & Cream Waffle
  • Honey Waffle
  • Short Stack Waffle
  • Vanilla Waffle
    Gluten-Free Varieties

  • Cinnamon Gluten Free Waffle
  • Cookies & Cream Waffle Gluten Free Waffle
  • Salted Caramel Gluten Free Waffle
    We’ve had most of the flavors, and enjoyed all we’ve tried.

    The gluten-free varieties are just as tasty as the conventional varieties.

    Head to and take your pick.

    Honey Stinger waffles are also a nice gift for any friend who’s an athlete or otherwise can use a boost of energy (like us!).

    *Conventional variety ingredients: organic wheat flour, organic palm fruit oil, organic brown rice syrup, organic cane sugar, organic honey, organic eggs, organic soy flour, sea salt, soy lecithin, organic rice extract, baking soda.

    †Gluten-free variety ingredients: gluten-free flour blend (organic rice flour, organic potato starch, organic tapioca flour), organic palm fruit oil, organic brown rice syrup, organic cane sugar, organic eggs, organic soy flour, organic honey, sea salt, natural flavor, xanthan gum, baking soda, soy lecithin.


    [1] We start our day with coffee and an energy-loaded Honey Stinger waffle (all photos © Honey Stinger).

    [2] There are eight varieties of Honey Stinger waffles, including three gluten-free varieties.

    [3] Our current favorite flavor: Cookies & Cream.




    Dulce de Leche Recipes For World Dulce de Leche Day

    [1] Homemade dulce de leche has only one ingredient: sweetened condensed milk. Here’s the recipe (photo © Karolina Kolodziejczak | Unsplash).

    [2] Dulce de leche is used as a spread and topping, as well as an ingredient in desserts (photo © Bruna Branco | Unsplash).

    White Chocolate Caramel Sauce
    [3] An easy way to serve dulce de leche: on ice cream (photo © Valrhona).


    October 11th is World Dulce de Leche Day, celebrating the caramel spread and sauce made by boiling heavy cream or milk with sugar, or sweetened condensed milk, sometimes with a dash of cinnamon. Cajeta is the Mexican word for dulce de leche that’s made with goat’s milk.

    Start with these two background articles:

  • Dulce de Leche vs. Caramel: The Difference
  • The History Of Dulce De Leche
    Then, take a gander* at these recipes:

  • Bananas Foster Crêpe Cake With Salted Dulce De Leche
  • Brioche French Toast With Dulce De Leche
  • Dulce de Leche Cheesecake
  • Dulce de Leche Crepe Cake
  • Dulce de Leche Rice Pudding
  • Homemade Dulce De Leche
  • Mascarpone Grilled Cheese With Dulce De Leche
  • Noche Bueno Dulce De Leche Cookies
  • Triple Caramel Popcorn Fudge With Dulce De Leche
  • Tres Leches Cake
    If you make ice cream, mix dulce de leche into chocolate, coffee or vanilla flavors.

    You don’t need to bake or cook to enjoy dulce de leche.

  • Use it as an ice cream topping or a parfait layer.
  • Use it as a spread on cookies or toast. Or s’mores!
  • Drizzle it over pancakes and waffles.
  • It’s an easy dessert sauce for angel food cake and pound cake.
  • It’s a dipping sauce for fruit.
  • Fill cream puff or tartlet shells.
  • Serve it as a condiment with aged cheeses.
  • Spread it on baked brie.
  • Add a dab to apple pie, plain or à la mode.
    When you need a sweet treat, grab a spoon and open a jar of dulce de leche!

    *Not exactly a Latin American term related to dulce de leche, but “take a gander” means to look at. It’s a slangy idiom dating from the early 1900s. It derives from the verb gander, which means “stretch one’s neck to see,” presumably alluding to the long neck of the male goose, or gander.




    Lemon Angel Food Cake Recipes For National Angel Food Day

    October 10th is National Angel Food Cake Day. We have a bunch of angel food cake recipes below, and a new one from Cambria Style that debuts today. It’s a special treatment, using a sweet-and-salty profile achieved with preserved lemons in the lemon curd.

    If you don’t have access to, or don’t want, the preserved lemon flavor, simply substitute fresh lemon juice. You can also purchase lemon curd.

    An angel food cake typically calls for 12 egg whites. What to do with the yolks?

    Check out these uses for egg yolks.
    > The History Of Angel Food Cake

    > The History Of Cake

    > The History Of Cake Pans

    > The Different Types Of Cake

    This recipe was adapted from the New York Times by Cambria Style.

    The curd is combined with some whipped cream and used to frost and fill the lemon-flavored angel food cake. It’s bright, rich and light all at once.
    Ingredients For 12 Servings

    For The Cake

  • 1 cup cake flour
  • 1-1/3 cup granulated sugar, divided
  • 12 large egg whites
  • Pinch kosher salt
  • 1-1/2 teaspoon cream of tartar
  • 1/2 cup confectioner’s sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract

  • 1/2 teaspoon lemon extract
  • For the Curd

  • 1/2 cup lemon juice, divided
  • 1-1.2 teaspoons powdered gelatin
  • 6 large eggs
  • 1-1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup preserved lemon juice (strained from a batch of salt-preserved lemons)
  • Finely grated zest of two lemons
  • 3/4 teaspoon kosher salt
  • 1 cup heavy cream

    1. MAKE the cake. Preheat the oven to 350°F with a rack in the center.

    2. SIFT the flour and 1/3 cup of sugar into a large bowl. Use an electric mixer to combine the egg whites, salt, and cream of tartar. Beat with the whisk attachment on medium-high speed until medium peaks form (about 3 minutes).

    3. GRADUALLY ADD the remaining cup of granulated sugar and beat until firm, glossy peaks form. Beat in the confectioner’s sugar, lemon zest, vanilla and lemon extract.

    4. SIFT a quarter of the flour mixture over the egg whites and use a rubber spatula to fold until barely combined. Repeat with the remaining flour mixture. Scrape into an ungreased 10-inch tube pan, smooth the top, and bake until the cake is springy and pulls away from the pan, 35 to 40 minutes.

    5. TRANSFER to a wire rack to cool. Now, make the curd.

    6. COMBINE in a small bowl, combine 1/4 cup of the lemon juice with the gelatin; set aside.

    7. LIGHTLY BEAT the eggs in a large bowl. In a medium bowl, combine the granulated sugar, butter, preserved lemon juice, zest, salt, and the remaining 1/4 cup of fresh lemon juice. Place the bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking.

    8. PLACE the bowl over the simmering water pot and cook, stirring constantly, to 175°F (about 5 minutes). Remove from the heat, stir in the gelatin mixture, and immediately pour through a fine strainer into a wide bowl over an ice bath, stirring until the mixture is cool. Chill for 1 hour.

    9. WHIP the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold. To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop some of the lemon cream to cover the bottom layer. Top it with the other half, dollop on more lemon cream, and serve.

  • Angel Food & Fruit Skewers
  • Angel Food Cake With Strawberry Glaze
  • Angel Food Cake With Roasted Strawberry Sauce
  • Angel Food Cupcakes
  • Grilled Angel Food Cake & Fruit Kabobs
  • Red, White & Blue Angel Food Cake

    [1] A lemon angel food cake: lemon curd is made with preserved lemons, which add a sweet-and-salty flavor (photo © Cambria Style).

    [2] You can purchase lemon curd, like the Bonne Maman brand in the photo. It’s also delicious on toast, pancakes, and as shown in the photo, to fill tartlets (photo © Bonne Maman).

    [3] Angel food cakes are made in ungreased tube pans. The center tube allows the cake batter to rise higher by clinging to all sides of the pan (photo © Bhofack2 | Dreamstime).

    [4] This version is topped with a strawberry glaze (here’s the recipe). You can leave off the glaze and garnish the slices of cake with whipped cream and strawberries (photo © American Egg Board).

    July 4th Cupcakes
    [5] We love to serve these angel food cupcakes topped with berries at afternoon tea. Here’s the recipe (photo © Go Bold With Butter).




    Scamorza Cheese & A Scamorza Lasagna Recipe

    [1] Scamorza cheese hanging to age (photo by Hangingaurea Avis | CC-BY-SA-2.0 License).

    [2] Scamorza made in Texas by the Mozzarella Company. This variety is smoked lightly over pecan shells. It won first place in its category at the American Cheese Society in 2019, and was recognized as one of the 46 BEST CHEESES IN THE WORLD by Culture Cheese Magazine (photos #2 and #3 © Mozzarella Company).

    [3] Unsmoked scamorza from the Mozzarella Company.

    [4] A scamorza lasagna from Mozzarella Company founder Paula Lambert. The recipe is below.

    [5] A pizza topped with scamorza and speck, a type of Italian dry-cured ham that’s dry-cured in a similar manner as prosciutto. Here’s the difference between speck and prosciutto (photo by Avlxyz | CC-BY-SA-2.0 License).

    [6] Smoked piglet scamorza. The shape is made to charm children and add cheer to the table for both kids and adults. In Italy, you can also find lambs and other shapes (photo © DeMagi).

    [7] Baked scarmoza (scamorza al forno) is delicious served fondue-style, with bread and other dippers. Here’s the recipe from Cuisine Fiend (photo © Cuisine Fiend).

    [8] Here’s the recipe (photo © Eat Snarter).

    [9] Scamorza ai ferri, grilled scamorza cheese. Here’s the recipe (photo © The Gourmet Traveller).

    [10] Baked ziti with eggplant and smoked scamorza. Here’s the recipe (photo © Williams Sonoma).


    October is Italian Heritage Month.

    Quick: Name an Italian cheese.

    Was it mozzarella?

    Now name another one.

    Parmigiano Reggiano?

    What about scamorza?

    Scamorza is a cousin of mozzarella, firm and shaped like a pear, with a fat body and a little head (photo #1). It’s mild in flavor with a smooth, dense texture. The paste is like mozzarella paste, only drier. First, we share how the cheese is made. Then, ways to use it, a recipe for scamorza lasagna, and the history of scamorza.

    Scamorza is made with fresh cow’s milk and is a semi-hard “pasta filata.” It’s a traditional food product of the regions of Campania, Abruzzo, Molise, and Puglia.

    The first scamorza was scamorza affumicata, cold-smoked scamorza. It’s how the Mozzarella Company makes its scamorza, which has won national awards and has been named one of the 46 best cheeses in the world. (Editor’s note: Start with the best. Buy it here.)

    Unsmoked scamorza is also made. In Italy it’s called scamorza bianca, white scamorza. After two weeks of ripening, it’s sold unsmoked; or else smoked for for 15 minutes over flaming straw [source].

    The traditional way:

  • Pasteurization. First, farm-fresh milk is heated and pasteurized. Cultures and rennet are added to curdle the milk. When the milk resembles a vat of white Jell-O…
  • Cutting. Cheese knives are pulled through the coagulated milk to cut the curd into little pieces. The are broken up into smaller pieces than its cousin mozzarella, to make the cheese drier. (Italians also call scamorza mozzarella passita, withered mozzarella.) As the curds begin to mature…
  • Stirring. Hot water is poured over them. The curds, in the hot, watery whey, continue to be cut and stirred until they are quite small and somewhat tough in texture. They are left to mature for several hours.
  • Chopping. Next, they’re chopped by hand with knives, hot water is poured over the curds, and the curds are stretched in a small vat using a paddle.
  • Forming. Then, the scamorza is formed by hand into balls that weigh about 3/4 pound each. They’re squeezed into their traditional top knots and tossed into cold water to chill and become firm.
  • Brining. Finally, the cheese is immersed in brine. Little strings of raffia are wound around the neck and cheese is hung to dry in an aging room for two days.
  • Smoking. Now for the smoking: The cheese is smoked over smoldering pecan shells. Scamorza is also available unsmoked.
  • Waxing. Finally, it’s dipped into wax so the paste will stay moist and retain its smoky flavor.
    Scamorza lasts for months and continues to become more flavorful as it ages.

    Scamorza is also made in a novelty pig shape, scamorza maialino (pig), which may delight children, but doesn’t provide a lot of cheese. Some purchase it to bring good luck for the new year.

    Buy a great one: Order it from MozzCo. And treat yourself to any and all of the other wonderful cheeses, as well.

  • Appetizers, instead of mozzarella
  • Burgers
  • Casseroles
  • Cheese board
  • Fondue
  • Gratins
  • Grilled cheese with ham
  • Grilled Vegetables
  • Mac and cheese
  • Omelets
  • Pizza
  • Salads
  • Sandwiches

    This recipe is from Paula Lambert, founder of the Mozzarella Company. You’ll need béchamel sauce for this recipe. You can make it with this recipe (just omit the Dijon).

    Paula suggests pairing the lasagna with an oak-aged Chardonnay.


  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 8 ounces fresh mushrooms, sliced, about 2 cups
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon herbs de Provence†
  • 2 to 3 cups béchamel sauce
  • 8 ounces dried lasagna pasta sheets
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 8 ounces smoked scamorza, grated (about 2 cups)

    1. PLACE the dried mushrooms in a small bowl and rinse with warm water. Drain and cover the mushrooms with 1 cup of very hot water. Let stand in the water for 30 minutes to one hour. In the meantime, sauté the fresh mushrooms over high heat in the butter in a medium skillet, until barely limp, about 3 to 4 minutes. Sprinkle lightly with salt and herbs de Provence. Set aside.

    2. BRING a large stockpot full of water to a boil. Add the salt, olive oil, and the lasagna noodles. Cook uncovered over high heat until they are al dente. Drain the pasta in a colander and then quickly rinse with cold water to cool the pasta (and stop them from cooking further).

    3. SPREAD the pasta on sheets of plastic wrap that have been placed on top of a dish towel to absorb the dripping water. If you stack it, place plastic wrap between the layers of pasta.

    4. POUR the rehydrated porcini mushrooms into a sieve, saving their liquid in a bowl beneath. Chop the mushrooms and add to the skillet with the fresh mushrooms. Set them aside.

    5. STRAIN the mushroom water through a sieve, or several thicknesses of cheesecloth, into a small saucepan. Place over medium heat and boil the mushroom water to reduce to half its volume. Then add it to the mushrooms.

    6. PREHEAT the oven to 350°F. Butter an 8″ x 13″ x 2-1/2″ baking dish. Rub the bottom and sides of the baking dish with 1 tablespoon butter. Ladle a couple of spoonfuls of béchamel sauce on the bottom of the dish, and spread it out with the spoon. Place a solid layer of lasagna sheets first, then spread with béchamel sauce and sprinkle with the mushrooms and scamorza.

    7. REPEAT the layering process three more times until all the ingredients and pan juices are used, ending up with béchamel sauce covered with scamorza on top. Bake the lasagna uncovered for 45 minutes to 1 hour, until the lasagna is bubbly and nicely browned on top.

    8. REMOVE from the oven and allow to stand at room temperature for 10 minutes before cutting into squares approximately 3″x3″.
    Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese!. All rights reserved.

    Scamorza originated in southern Italy, and is still produced in Abruzzo, Campania, Molise, and Puglia. It is the oldest recorded dairy product of Campania, since around 1600.

    It is believed that the term scamorza derives from the verb scamozzare, which means to eliminate a part. What part is eliminated?

    It happens when the cheesemaker breaks the upper part of the dough to create the signature bottleneck shape of the curious cheese.

    According to tradition, scamorza was an accident: a mistake during the production of provolone or caciocavallo*, which inadvertently went sour.

    Until a few decades ago, cheesemaking was done at home, with the smoking done in the chimney of the kitchen. Each family had its own cow to provide milk [source].

    Scamorza was traditionally smoked over beechwood, which adds a delicate, sweet note to its milky flavor. Today it is available both smoked and unsmoked.

    Although cow’s milk is the original, variations with water buffalo’s milk or sheep’s milk also are made.

    *Caciocavallo means “cheese on horseback.” This description derives from the manner in which the cheese is always tied together in a rope and hangs from a beam or a wooden board to drain and age. Like scamorza, mozzarella and others, it is a pasta filata: a stretched cheese that is typical of Southern Italy. It is produced with the same ingredients: cow’s milk, rennet, milk enzymes and salt. It is hand-shaped, reminiscent of the number 8: two rounded bodies joined by a bottleneck, which happens at the point of support on the beam.

    Herbes de Provence is a mixture of dried herbs popular in the Provençal cuisine (southeastern France). Formerly simply a descriptive term (in the manner of “Italian herbs”), wherein cooks chose their favorite herbs to season their dishes (typically grilled foods and stews), commercial blends began to be sold as herbes de Provence in the 1970s. These blends can contain any variety of marjoram, oregano, rosemary, savory and thyme. Lavender leaves are often included in products sold in the North American market [source].




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