Choose ripe Wild Grapes, Pick them in clusters
br>NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1
Chase wild bullfrogs 3 miles and gather up hops.
To them, add 10 gallons of tan bark, 1/2 pint of shellac and 1 bar of homemade soap.
Boil 36 hours, then strain through an I.W.W. (I won't work) sock to keep it from working.
Add 1 grasshopper to each pint to give it a kick.
Pour a little into the kitchen sink. If it takes the enamel off, it is ready for bottling.
Cream shortening and eggs; add grape juice.
Beat 3 minutes. Add rest of ingredients.
Divide into 3 greased pans and bake 1 1/2 hours at 300\u00b0.
Pour Mogan David grape wine over breads when removed from pans.
Cool and wrap in wax paper and then in foil. Store them in a tightly sealed can.
If they get dry, coat with more wine.
Cook grapes on low until soft, about 1/2 hour, then put through sieve.
Take grape puree and cook with rest of ingredients.
Bottle and seal.
Store in a cool, dry place.
ater 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup
/4 cups broth, wild rice, wine and basil. Season with salt
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
Brown meat on all sides in fat or oil. Put in Dutch oven and add, Mogen David concord grape wine, tomatoes, onions, salt, pepper, thyme, marjoram, and fresh celery leaves. Simmer 1 1/2 to 2 hours.
Then, add carrots, green peas, and fresh green onions. Cook 15 minutes.
Serve over wide egg noodles.
Mix and pour into plastic gallon jug.
Fill almost full with water.
Place
a
large balloon on top.
Let stand until balloon blows up, about 3 weeks, then goes down.
The wine is ready.
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
In a saucepan, melt sugar in berries over low heat.
Mix cornstarch in wine.
Pour into heated berries/sugar mixture.
Stir carefully (try not to crush berries) until mixture clears (shortly after it comes to a boil).
If it seems too thick, add wine or water, then bring back to a boil until desired consistency.
educe the bitterness of the wine.
If the mousto begins
mintues.
Add grapes, wine and cream and bring to
requently to heat evenly. Add wine and stir contents of skillet
In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
Heat the grape seed oil in a large heavy bottom saute pan.
Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
Add the sauce and simmer covered for 10 minutes.
Spoon the meatballs and sauce over your favorite pasta or rice.
he whole thing. Add the wine and tomatoes; the parsley, thyme
br>Remove stems from Grape leaves.
Rinse Grape Leaves, drain well
br>For Foie Gras with Wild Mushroom Mixture:
For the
small package of mixed wild mushrooms that include porcinis). To