A great use of our Kokomo Verjus Apple Chutney recipe for a crêpe filling:
Verjus Apple Chutney Recipe
Yields: 8 servings
6 Granny Smith Apples peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
1 cup Kokomo Verjus
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
¼ teaspoon red pepper flakes
1 ½ teaspoons kosher salt
Combine the apples, onion, ginger, orange juice, Kokomo Verjus, brown sugar, mustard seed, pepper flakes and salt in a
large saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to simmer and continue cooking,
stirring occasionally, for 1 hour, until most of the liquid has evaporated.
A great way to beat the heat is to make a sorbet or a granita with Kokomo Verjus. This is our Verjus sorbet from our 4th Annual Winemaker’s Dinner last February.
The recipe is simple, easy and fun!
Kokomo Verjus Sorbet Recipe
Yields: 8 servings
Preparation time: 2 hours
2 Cups water
1 Cup granulated sugar
¼ Cup fresh mint leaves
1 ½ Cup Kokomo Verjus
2 Tbsp Vodka
Start by creating a mint simple syrup. In a medium saucepan over medium heat, combine sugar, water, and mint leaves.
Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; pour syrup mixture through a fine strainer over a large bowl (straining out the mint leaves).
Add Kokomo Verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. The vodka (or any other type of alcohol) will ensure a soft consistency to the sorbet, as the alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. We recommend vodka, since it won’t flavor
Ice Cream Maker – Transfer mixture to ice cream maker, and follow manufacturer’s instructions.
Freezer Method- Pour into a shallow container, cover and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time
We are gearing up for our third vintage of verjus production. The grapes are full of acidity, still green, and hard, making it a perfect time to pick. The main thing that I am looking for in the vineyard, when determining when to pick the grapes, is beautiful acidity. The benefit of using verjus in place of vinegar is the fact that it is wine-friendly and less astringent than vinegar. To be able to match vinegar’s impact in cooking, our verjus has to have powerful, yet fresh acidity.
Harvesting from wine grapes is essential to attain the pH levels we are looking for in, our verjus. Table grapes and other fruits simply do not have the level of acidity that wine grapes do. The varietals that we are planning to use for this year’s verjus- include Chardonnay, Pinot Noir, and Zinfandel. Although the verjus does not show varietal character, we believe the blend of these varietals helps to give us more complexity and depth of flavor. Our grapes are all handpicked in the early morning to maintain cool temperatures and the integrity of the cluster. They will be gently pressed with no additions made to bring you the freshest sour grape juice “verjus” that we can. We hope you enjoy the fruits of our labor. –Bon Appetit!