This week’s Weekend Herb Blogging is hosted by Anna’s cool finds.
For this event I started an experiment. We have a lot of grapes this year, we can’t eat them all.
So I decided to make verjus, an acidic liquid made from the juice of unriped grapes. This culinary ingredient dates back to medieval Europe and even before the Romans used it. The juice can be used in place of vinegar or lemon juice to add acidity to soups and sauces and dressings.
Verjus
What you need:
– juice squeezer
– unriped grapes
Squeeze grapes, filter the juice. Finished!
As I did just a small quantity I did not filter it.
More recipes and entries in English.
Wie lange ist dieses/dieser Verjus denn haltbar? (Und wie spricht man das überhaupt aus?)
How fascinating! I can’t wait to hear how it works in your recipes!
REPLY:
haltbarkeit: frisch im kuehlschrank so etwa 3wochen, angeblich hilft es, wenn man etwas salz bei gibt.
ansonsten pasteurisieren/einkochen. oder in kleinen portionen einfrieren.
ausspreche: franzoesisch, also wer-dschüh (meine lautschrift ist miserabel)
I looove verjus. Can’t believe you made your own! Have you used it yet? Are those grapes in your backyard? They look so plump and beautiful.
REPLY:
Yes these are our own grapes. We have 2 grapevines, which climb atop a pergola.
The grapes are looking still good, but a few days ago the wind change to east, and now we have a problem with mildew. I do not know if the will survive. :-(
I used a little bit of the verjus for a salad. It was delicious!
Zorra, this looks great! We also grow grapes in our garden (the variety original to our area: Concord grapes). I’ll follow your suggestion and try making some verjus too. I imagine it needs to be kept refrigerated?
This is so interesting, Zorra. I am currently reading a book called The Banquet, Dining in the Great Courts of Late Renaissance Europe and it mentions verjus a lot. I hope your grapes recover.
How wonderful; I’ve learned something completely new from you. Never seen or heard of this before at all.