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Grape Must

CCSPRINGS Feb 16, 2013 04:13 PM

I was in William Sonoma today any they were having a sale. They had grape must from Andalucia on clearance so I picked up a bottle. I never heard of it but it sounds fantastic. What do I do with it? I was thinking about making a sauce for beef fillet or duck breast. Any ideas? I'm sure it is a tad sweet so it would pair nicely with savory. Thanks.

  1. CCSPRINGS Feb 16, 2013 05:31 PM

    Might be nice over vanilla ice cream or cheese cake.

    1. t
      thatwhileifound Feb 16, 2013 08:13 PM

      Churchkhela/Rojik immediately comes to mind!

      1 Reply
      1. re: thatwhileifound
        CCSPRINGS Feb 17, 2013 06:35 AM

        Never heard of it. Sounds great. I would love to try a homemade churchkhela. Have to ask the ladies at the Russian market. Looks like a wax salami.

      2. Delucacheesemonger Feb 17, 2013 06:56 AM

        Did as well, mine had two different ones. Hope you got the Arvum. Found out about it a a great chef's kitchen table restaurant and thus use as you would a top balsamic. Drizzle over cold salads, grilled meats, your partner. Delicious in all ways.

        1 Reply
        1. re: Delucacheesemonger
          CCSPRINGS Feb 18, 2013 06:47 AM

          Yes, got the Arvum, excited to try on grilled beef.

        2. monavano Feb 17, 2013 10:48 AM

          I bought grape must at WS after the holidays too. Any favorite uses or recipes would be appreciated!

          1. smaki Feb 17, 2013 11:25 AM

            Possibly make some mustard. Is great in sauces, salad dressings, and on all kinds of things. The condiment was originally prepared by grinding the seeds into a paste with must.

            A very basic way to go is soak one part whole mustard seeds with about six parts moisture overnight then grind to desired texture. I've used water, vinegar, various beers, wine, must, even tried bourbon. And all kinds of combinations. Some are better than others while most taste decent. Key is to do only small batches when experimenting, especially getting started.

            Whatever your concoction, vinegar is optional but find stops the reaction to lock in the heat once you have the mustard where you want it. Vinegar also helps stabilize, adds flavor, and helps preserve. White wine or champagne vinegar is what I usually use as ads a tasty layer of flavor. Distilled white vinegar works in a pinch but does not have the nicer flavor of the others.

            Mustard seeds come in yellow (sometimes called white), brown, and black. Yellow seeds have the least heat and are easy to get - is what mild American mustard is based on (for example, French's with its healthy turmeric added for color). Brown mustard seeds also easy to buy have more heat and is what gives Asian and European mustard the heat. Black mustard seeds are nearly impossible to find, some say because the plants are harder to grow. When you get into tuning your mustard, will find temperature and time relate directly to the heat of your mustard results.

            1. monavano Feb 18, 2013 07:04 AM

              I just checked and I got the Arvum too. I opened it this morning to taste it and it is reminiscent of raisins and has a syrup consistency.
              I think this could be very good on pork. Maybe a sauce with shallots, chicken stock, grape must, dijon, thyme and bay leaf. Maybe white wine?
              Will be fun experimenting.

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