Q: I received a large bag of muscadines as part of my CSA this week and was wondering if there were any brilliant ideas out there for what to do with these, other than making jam. Thanks!
Sent by Anna
Editor: Anna, personally I love eating muscadines and scuppernongs just as they are. Their skins can be tough, but I love their spicy taste. So one vote here for simply eating them as a snack.
But surely there are other ways to use them. Readers, any thoughts?
Related: In Season: Muscadines and Scuppernongs
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I'd love the jam because the skins make my lips itch. The sweet wine made from muscadines is fantastic. Use them up in pie!
Orangette has an awesome recipe for pickled grapes. Can also be found on Smitten Kitchen, that's what I would go for!
If you do make them into jam, splash a little elderflower liquer in with it for a small taste of heaven.
Poach them in wine - there's a recipe in bon appetit this month.
My mom used to have wild muscadines on her property and would make jam/jelly every year - wonderful. She'd also send a batch with my uncle who'd make wine with them.
Awhile back I saw a little post about a Drunken Grape Tart. There was no recipe accompanying it, but perhaps you'll have better luck tracking it down, or you could even use it as a jumping off point to get your ideas flowing. I've made a custard tart with cherries stewed in bordeaux wine which was excellent in the past, perhaps you could try some kind of Muscadine dessert? http://www.thekitchn.com/thekitchn/book-journal/book-journal-drunken-grape-tart-010911
I've recently been juicing them.
Muscadine ripple ice cream from the MSU "cheese store".
That is all.
I made this tart last weekend and it was great - I bet it would be interesting with muscadines too: http://splendidtable.publicradio.org/recipes/dessert_grapetart.shtml