If they last beyond snacking, which in itself takes some dental dexterity to get around the pips, you should make some jelly. Your toast will thank you later.
2 cups peeled and seeded muscadine pulp (this is an arduous task)
1 ¼ cups white granulated sugar
½ cup water
1 piece star anise
½ cinnamon stick
Place all in a stainless sauce pot and cook down for about 25 minutes over medium heat until it looks like a thick syrup. Stir all the while so it doesn’t burn. Remove from heat and jar into small jars. Process according to jar manufacturer’s instructions.
Toss with lemon, shaved parmesan and olive oil. Season with a pinch of salt. Tastes like a 80F sunny day!
I made a great Cornbread and tomato salad the other day to serve with some roasted chicken. Lovely.
1 tablespoon bacon grease
2 cups cornbread, cubed into large cubes
2 cups sliced tomatoes
½ teaspoon kosher salt
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
6 large basil leaves, torn into small pieces by hand
Place the bacon grease in a medium sized cast iron pan and place on medium heat. When the grease is hot add the cornbread pieces and toast until crisp. While the cornbread is toasting place the tomatoes in a bowl and season with the salt and then drizzle over the olive oil, the vinegar and add the basil. Add the hot cornbread, toss well and finish with a generous amount of black pepper.
The (great) description comes from Celia but she’s a very honest person. It is great. It is small and narrow and not woody at all. I have just been cutting them lengthwise and cooking them in about 2 tablespoons very hot olive oil for about three minutes. Out of the pan and onto a platter with a sprinkle of sea salt and a squeeze of lemon.
Buy a potato ricer and you’ll make restaurant-like, silky smooth mashed potatoes. When making mashed potatoes please do not skimp on the butter. And I will walk right out that door if you suggest margarine… and I may never come back.
The picture is of Smoky Eggplant Puree with Cilantro...
Not just cilantro but the nicest cilantro I have ever seen. Lovely. Make a little cilantro and carrot salad with lime vinaigrette and toasted pine nuts!
Roast them up and store with some olive oil and herbs! They’ll stay good in the fridge as a lovely burger topper for weeks.