Any uses for verjus (verjuice)?

[Alethea]

Or failing that, a charm I could take to stop myself from picking up exotic and pricey ingredients just because I might someday have a use for them? :rolleyes:

Actually I bought this correctly remembering that I did have a few recipes that called for it, but they need just a few teaspoons. The rather large bottle says it only keeps about a month in the fridge, though cook's thesaurus says I can freeze it.

Verjus is a vinegar-like liquid made from the unripened grapes. The bottle suggests using it in salad dressings, deglazing pans, and sprinkled over pasta or vegetables. I'm willing to experiment, but thought I'd see if anyone here had used it before. :)

-Thea

[funnybone]

I asked about this ingredient once because I saw a recipe for a cake that used it. Here is the link and the recipe for an Apple Tea Cake.

http://community.cookinglight.com/showthread.php?s=&threadid=30106&highlight=verjus

[swquilts]

I found these at Epicurious:

http://www.epicurious.com/recipes/find/results?search=verjus

[Alethea]

Thanks for the ideas and links!

Funnybone, that cake sounds interesting. Did you end up making it, with the verjus or a sub? I also can't imagine adding 2 cups of anything sour to a cake, but I guess it most mellow when it bakes.

Susan, that salmon recipe on epicurious sounds like a good one. May try that once I crack open the bottle.

Thanks again!

[funnybone]

Originally posted by Alethea

Funnybone, that cake sounds interesting. Did you end up making it, with the verjus or a sub? I also can't imagine adding 2 cups of anything sour to a cake, but I guess it most mellow when it bakes.


Sorry I am just seeing this now. No, I never made that cake - I didn't think it would be the same with a sub for the verjus. I figured it was meant for that ingredient, and at 2 cups, it would alter the taste (IMO).

BTW - where did you find the verjus? What type of store would carry it?