Finger Lakes Cabernet Franc Verjuice

Posts by Scarbrough

Thank you for being a part of the Edible Finger Lakes family!

By on May 8, 2014 in Beverages | 1,689 comments

“Living in Finger Lakes wine country has a few significant side effects, and we’re not talking about the hangovers. Grape pies and grape seed oil are two treats you’ll find around these here parts. You can also buy verjuice, or unripe grape juice, thanks to Tina and Eric Hazlitt of Sawmill Creek Vineyards and Finger Lakes Food Company, who have been bottling Verjooz since 2009. Amelia Sauter quizzed Tina Hazlitt on the culinary implications of a local Verjooz.” Click out the article in the Edible Finger Lakes Magazine article in a printable PDF —> Verjooz  “juice that packs a punch” – BY AMELIA...

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Red Pepper Jelly

By on Feb 25, 2014 in Food | 555 comments

  Red Pepper Jelly with VERJOOZ 2014-02-25 18:16:57 Yields 3 Write a review Save Recipe Print Ingredients About 1 large red bell pepper and 1/2 large green bell pepper, cleaned of core and inner membranes 3 1/4 cups granulated sugar 1/2 cup verjuice 1/4 cup cider vinegar 1 teaspoon crushed red pepper flakes 1 3-ounce pouch Certo liquid pectin Instructions Finely chop peppers. In a large pot, combine peppers with sugar, verjuice, vinegar and pepper flakes (jelly will foam up high while cooking). Bring to a boil, stirring, until sugar is dissolved. Add the liquid pectin. Continue to cook, stirring occasionally, over medium heat for about 12 minutes or longer until jelly registers 220 degrees on an instant-read or candy thermometer. (Stir jelly before checking temperature to make sure the entire batch is evenly cooked to 220 degrees.) Carefully pour hot jelly into a flat baking dish and let cool in the refrigerator until jelly is firm. Stir jelly so pepper flakes are evenly distributed. Notes Refrigerate in sterilized jars for up to 3 months. Verjooz...

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Verjooz Thyme Bars

Verjooz Thyme Bars

By on Feb 25, 2014 in Food | 1,690 comments

VERJOOZ THYME BARS 2014-02-25 18:10:06 Try the Original “Lime of the Vine” Write a review Save Recipe Print Ingredients 1 stick unsalted butter* 1 cup AP flour 2 T chopped fresh thyme 1/2 tsp fine sea salt 1/2 cup powdered sugar 2 T Verjooz 1/2 tsp vanilla *for a special twist substitute 2 oz FL Grapeseed Oil for 1/2 the butter Instructions Preheat oven to 325 degrees. Butter and flour an 8x8 glass baking dish. In a small bowl combine flour, thyme and salt. Using a stand mixer, beat together the butter and powdered sugar on high speed until light and fluffy. Beat in the Verjooz and vanilla. Reduce speed to low and slowly add flour mixture. Using damp fingers press the dough into the prepared pan. Bake 30 minutes. Cool 30 minutes. Make Glaze: whisk 2 T Verjooz with 1/2 cup powdered sugar until smooth. Pour over cooled crust. Notes Allow to harden at room temperature for at least one hour. Verjooz http://verjooz.net/  ...

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