Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Poached Pickled Grapes (for Cheese Plate with Honeycomb)

Servings: Variable

Ingredients:

1 pound seedless white grapes
1/2 cup cranberry juice
3 tablespoons Thai basil leaves

Cooking Directions:

Peel grapes with paring knife. In medium saucepan, bring juice and basil to boil. Add grapes, stir and reduce heat to medium. Cook 5 minutes, stirring frequently. Remove from heat; cover and allow to stand 5 minutes. Pour grapes into clean container and refrigerate until ready to use as accompaniment to Wisconsin Artisan Cheese Course.

*The chef uses the sous vide method, as follows: Cryovac® grapes, cranberry juice and Thai basil. Cook sous vide at 50ºC (122ºF) for 15 minutes; shock in ice waters. Refrigerate until ready to use.

Recommended Wisconsin Cheeses: camembert, Dunbarton blue, Pleasant Ridge Reserve and Saxon Pastures.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.