Food

Verjus Recipes

Basil Dressing

1 Teaspoon Dijon Mustard | 2 garlic cloves | 1 shallot | pinch of kosher salt | 1 teaspoon brown sugar | ½ cup basil leaves | ¼ cupVerjus | ¾ Olive Oil

Place all ingredients in to food processor except Olive oil. Pulse a few times, turn-off, remove lid and scrap side with spatula. Put back together and turn food processor back on and slowly pour olive oil, takes minute. Keep in refrigerator for a week.

BBQ Gaze/Marinade Veggies, Chicken, Beef & Pork

This glazed can be used to marinate vegetables before you BBQ them and to baste as BBQ the. I use on Pork tenderloin, Chicken Breast and Flank Steak. Simply mix all ingredents in a bowl, keep in refrigerator for a couple weeks.
1 cup Verjus
1 cup dark soy sauce
1 cup dark brown sugar
2 tablespoons Dijon mustard
4 cloves garlic, chopped
1 tablespoon smoked paprika

½ cup Olive Oil

Cantaloupe and Cucumber Gazpacho

Yield: Makes 4servings

Ingredents:

½  Cantaloupe, peeled and seeded, cut into large chunks

2 large Cucumbers, peeled and seeded, coarsely chopped (about 3 1/4 cup)
2 Scallions (white and green parts), coarsely chopped
1/2 cup (combined and loosely packed) fresh Basil, Chives and Mint, coarsely chopped
1- ½ inch piece fresh Ginger, peeled, coarsely chopped
1 medium Tomato, seeded, chopped (garnish)
1 cup Verjus

3 tbsp extra-virgin olive oil
1/4 cup plain low-fat Yogurt
3/4 tsp Kosher Salt
1/4 tsp freshly ground Black Pepper
pinch of Red Chili flakes
Fresh Parsley, finely chopped (garnish)

Directions:

In a blender or food processor, combine coarsely chopped cantaloupe, cucumber, scallions, herbs, ginger, garlic, verjus, olive oil and yogurt and process until smooth- about 1 minute. Stir in 1/2 tsp salt, pepper, and chili flakes then transfer to a large airtight container and refrigerate 1 hour or overnight.

Divide soup evenly among 4 chilled bowls and top each with diced tomato – sprinkle with fresh parsley.

Verjus Poached Pears with Fresh Whipped Cream

Ingredients

4 pears, peeled and cored

1 ½ Cup Verjus

¼ cup brown sugar 2 cinnamon sticks

2 stars of anise

1 tbsp vanilla bean extract

3 tbsp butter

Directions

Add the butter to a sauté pan let melt add the pears and slightly brown add the verjus , cinnamon, anise and brown sugar. Let reduce until a thick syrup has formed. Place in bowl and top with whipped cream.

Cinnamon spiked Whipped cream

Ingredients

1 cups heavy whipping cream

2 tbsp of powdered sugar

Pinch of cinnamon

Directions

Add sugar, cinnamon and cream to a large mixing bowl. With a wire whisk beat until soft peaks.

Cocktails

“Voulez-Vous Verjus Avec Moi Punch”
By Adam Seger CCP

1 Pint Rum
1 Pint of your favorite Liqueur (Canton Ginger, St Germain, Grand Marnier
and Averna are some of mine)
1 Quart Verjus
1 Quart strong brewed Rooibos, Chai or Earl Grey Tea

Makes 3/4 of a Gallon or almost a gallon with lots of chopped/sliced
seasonal fruit

Serve in fun tumblers or oversized wine glasses with lots of ice

Verjus Verde Margarita
By Adam Seger CCP

2 Ounces 100% de Agave Reposado Tequila
3 Ounces Verjus
Shake and serve up or on the rocks with Fresh Lime Add a couple spoonfuls of
Agave Nectar if not sweet enough for your taste

Verjus Collins

1.5 Ounces Gin (I prefer Caprock Organic from Colorado, distilled from
biodynamically-grown grapes)

3 Ounces Verjus

Chill the above, strain over ice in a tall glass

Top with Perrier, Club Soda or Sparkling Wine

Garnish with Fresh Basil or Lavendar

Balsam Royale

1.5 Ounces Balsam Essence of Fresh Vermouth (Spirit I am launching in March
thru The American Still Life Collection)

3 Ounces Verjus

Chill the above, strain over ice in a tall glass

Top with Sparkling Wine and sliced Lemons, stir gently and serve