Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Odds & Ends
White Sangria
Clarified Butter (Ghee)
Dried Lemon or Orange Peel
Brandied Fruit
Cherries in White Rum
Dried Mushrooms
Brined Grape Leaves
Home Made Ricotta Cheese
Home Made Mozarella Cheese
Orange Flavored Olives
Lemon-Lavender Marmalade
Home Cured Olives
Citrus Roses
|
Brined Grape Leaves
|
All along the Adriatic grape leaves are used for a variety of food
preparations, including stuffing and grilling in which case you arrange
the leaves over the meat to prevent charring.
You can also use the leaves as garnish or arrange food on the leaves for
appetizers. If you have a grapevine or two or know of someone who does
pick a batch of leaves to preserve.
Grape leaves
1/2 cup salt
|
Bring a pot of water to a boil and blanch the grapeleaves for about 1
minute.
Drain and place flat on paper towels to dry. Remove stems.
If you
are using the leaves immediately proceed with your recipe.
Place one quart
water in pot with salt.
Boil for 5 minutes stirring once or twice. Let
cool.
Fold each leaf in half and place in 2 sterilized canning pint jars.
Pour
brine over leaves to within a half inch of the rim.
Wipe jars with damp
clean cloth.
Cover with lids and process for fifteen minutes.
Let cool
and check seal.
Store in dark place.
Leaves will keep in the refrigerator
for two weeks after opening.
Soak leaves in two changes of water for five minutes before using.
|
|
|