PICKLED GRAPES

by Chef Scotty in ,


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Holiday party season is around the corner, and I've been using some of my time on the weekend to stock up the pantry.

One of my favorite items on charcuterie boards and cheeseboards for planed or impromptu cocktail parties are pickled grapes. Bright, not too sweet, and packed with flavor.

Try them out....you'll be a pickled grape addict!

INGREDIENTS - makes one 12 ounce jar

large bunch of seedless grapes (red, black, or white....or do a mix)

10 ounces apple cider vinegar

1/4 cup sugar

1 tablespoon crushed juniper berry

1/2 teaspoon whole cloves

2 star anise

1 teaspoon whole cracked pepper

1 bay leaf.

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1. Prepare your jar and lid  by thoroughly cleaning and drying. Add cloves to the bottom. Pack whole grapes into the jar half way, and disperse the other spices (star anise, pepper, and bay). Don't crush the fruit, but pack in tightly.

2. In a sauce pan, begin heating the apple cider vinegar. Add the sugar and crushed juniper berries, then bring to a boil. Boil for five minutes.

3. carefully pour in the vinegar solution with the juniper. Fill to the top, and secure the lid. Let the jar cool and then store in your fridge. The pickled grapes will be ready to roll the next day. Enjoy! 

 


THE MULET (MOO-LAY) COCKTAIL

by Chef Scotty in


Originally prepared for PLENTY MERCANTILE's WORKSHOP featuring IN THE KITCHEN WITH SCOTTY June 11, 2015

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Fresh homemade Ginger Syrup, combined with Gin and Champagne? Why not?!

 

I am really loving this late spring, and the cooler,wetter,weather we’ve been having. Yes, for the lush lawns and flower beds we all have now, but even more for enjoying cocktails with friends by the pool, outdoor dinners, or by the lake watching the sun go down.

 

Two fare weather drinks I love while hanging al fresco, is the ice gold, gingery MOSCOW MULE, and the classic crisp and tangy FRENCH 75. While I don’t claim to know every drink ever invented, and I am all about mixing something until you get it right, I do love my mix of the two cocktails. I call it simply my "MULET" (moo-lay) or French for “mule”. Don’t hurt yourself trying to figure out why it’s not pronounced like the hair style you had in middle school. 

 

SCOTTY’S MULET : Serves 2

2 shots of Hendrick’s Gin ( I prefer the herb blend of Hendrick’s .. use what you like) 

2 shots of Ginger Syrup

Juice from a large lime

chilled dry Champagne or Prosecco

Fresh slice of unpeeled ginger, cucumber, and lime

 

Add ice about 3/4 way in a shaker. Add gin, ginger syrup, lime juice, and shake well. Strain into chilled cocktail glass or over ice "on the rocks". Top off with champagne and garnish. 

To your good health, and to a lovely summer. 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty


GINGER SYRUP

by Chef Scotty in ,


I like having different syrups on hand. They’re useful in cocktail recipes, and dessert recipes mainly. I never know where inspiration will kick in when it comes to different favored syrup. 

Ginger syrup is one of my go-to syrups. Handy in cocktails such as a “MULE” or my twist on a “Moscow Mule” and a “French 75”….”The Mulet” (moo-lay).

 

GINGER SYRUP:

8 ounces fresh ginger, unpeeled

1 quart  of water

2 cups granulated sugar

pinch of sea salt


Cut the ginger into slices/coins, skin and all. Place in a pot with water, sugar, and salt, and bring to a boil, then down to a slow simmer. 


Slowly simmer for about 45- 60 minutes. This reduces the liquid making it more syrupy.


Strain the ginger out while pouring the syrup into a sealed container. Keep in the fridge and use as needed.