Pacific Sun Weekly 12.17.2010 - Section 1

Page 23

Stop by for Some Yummy Mexican Food to Carry Home

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Pickled grapes traditionally use green varietals—ever the rebel, MFK Fisher preferred red...

paper. Form mixture into two 1-inchdiameter logs, and wrap in parchment. Put the logs in the refrigerator and chill until very ďŹ rm (at least one hour). Heat oven to 350. Line two baking sheets with parchment. Remove logs from refrigerator and cut each into 1/4-inchthick rounds. Place rounds on sheets, spaced 1 inch apart. Bake the shortbread until golden, about 12 minutes, rotating baking sheets halfway through baking time. Transfer shortbread to racks to cool. Bake remaining dough. Store in airtight containers. ------------------------This pretty condiment from MFK Fisher can be served with almost any meat, ďŹ sh or game and it goes well with curries. Serve slightly chilled, drained (remove cinnamon stick). The original recipe used green grapes; Fisher preferred red.

Pickled Grapes Wash and stem enough red seedless grapes to make 3 cups. Place them in 3 clean half-pint canning jars. Combine: 1-1/2 cups granulated sugar 1 cup white wine vinegar, or white vinegar 3 three-inch cinnamon sticks

Bring sugar and vinegar to a boil, stirring well to distribute the sugar. Simmer mixture for ďŹ ve minutes. Pour the syrup over the grapes, placing one cinnamon stick in each jar. Stir, tighten lids and let stand overnight. Next day the grapes will be ready to use, but they will keep for months in the refrigerator. ✚ Share holiday goodies with Pat at patfusco@sonic.net.

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