
Buying the book A HomeMade Life, by Molly Wizenberg (the writer of the blog Orangette) was a given. I’m just so proud to be in the same league (Molly and the others are in the major leagues, I’m in the minors) as the few other bloggers who are published authors – published mostly because of writing a food blog.
The stories in the book are refreshing reflections on her life – her growing up years, with recipes included. Then when she became an adult, she began cooking in earnest on her own and discovered how much she enjoyed it. (And now, she and Brandon, her husband – you read all about him in the book too – are about to open a restaurant in Seattle, called Delancey.) Her chapters are so darned CUTE. She has a sparkly wit and weaves wonderful tales. Even though I’d read some of it over at her blog, in book form it was just as entrancing. And the recipes are not your mainstream potato salad or tomato soup. They’re different, like Meatballs with Pine Nuts, Cilantro and Golden Raisins, Bouchons au Thon (a quiche/pate kind of muffin-style omelet, sort of), Bread Salad with Cherries, Arugula and Goat Cheese, and this, the Pickled Grapes. Why pickled grapes? Because Brandon is a pickle nut, of course.
Possibly I’d never have tried this recipe except that Smitten Kitchen did and raved on and on. So I looked again at the recipe in the book – it’s so EASY. You make a vinegar brine with a cinnamon stick, brown mustard seeds (gee, I even HAD some of those) and whole peppercorns. You cut off the little stems ends (the belly-button ends, Molly tells us) and soak the grapes in the brine.
Serving this on top of some fresh goat cheese was so fun. Once you taste them, you know they’re grapes, but looking at them on the plate (top photo) you might wonder. They’d be equally at home served with pieces of cheese – maybe even some veiny Blue or Cambazola, for instance. Serve with crackers. If serving with a soft cheese, I think the grapes should be chopped up (once brined). That way they’d stick to the cheese a bit easier. If serving with firmer cheese, leaving them in whole or halves would be better. Molly adds the hot brine to the grapes. Smitten Kitchen cooled the brine first, then marinated them. Your choice. Whichever way, you’ll be glad you tried these. They’re just flat-out delicious.
printer-friendly PDF
Pickled Grapes with Cinnamon
and Black Pepper
Recipe: From A Homemade Life, adapted from a Susan Kaplan recipe
Servings: 10
COOK’S NOTES: If you are serving this with soft cheese, cut each of the grapes in several small pieces (will stick to the cheese better and makes it easier to eat). If serving with a harder cheese, cut the grapes in half (so the moist cut half will stick to the cheese).
1 pound grapes — red or black, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoons brown mustard seeds — or yellow
1 teaspoon whole black peppercorns
1 cinnamon stick — (2 1/2-inch) cut in half (if using two jars, otherwise leave whole)
1/4 teaspoon salt
1. Rinse and dry the grapes, and pull them carefully from their stems. Using a small sharp knife, trim away the “belly button” at the stem end of the grape, exposing a bit of the flesh inside. Divide the grapes among 2 pint-sized clean, dry canning jars.
2. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat and then you have two choices. The original recipe has you pour the bring mixture over the grapes and let them cool together. Or, if you would prefer a more gentle brine, cool the brine completely before pouring it over. The former will yield a more tender pickle, and it will pick up the brine’s flavor faster. The latter will take a bit longer to souse, but the grapes will stay more firm. Both will be delicious.
3. Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight. Serve cold over cream cheese, a small log of goat cheese, or as part of a cheese course.
Per Serving: 116 Calories; trace Fat (1.6% calories from fat); trace Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 55mg Sodium.
A year ago: What is it about Plates?, a post about my obsession with plates, china, etc.






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