Savory Roasted Muscadines & Onions

By Chef Stacy Maple

 

Damn Yankee in a Southern Kitchen

I am relatively new to the south; a Damn Yankee working in a southern kitchen.  As Georgia’s seasons change, curiously new ingredients, new flavors and new foods find their way into my kitchen by way of the local farmers markets. Perhaps, none more curious than the wild grapes of the American South:  Muscadines, Scuppernongs and Higgins.  As interesting and unique as their names, the flavor of these grapes is much sweeter and fuller than their European counter parts found in supermarkets everywhere. 



The Briar Patch, a local Gwinnet County farm, cultivates a variety of
muscadine grapes, corn, vegetables, tree fruits and nuts including, pecans, figs,
chestnuts, plums and persimmons.  In berry season, The Briar Patch, has a variety of
You-Pick berries, like blue berries, black berries and raspberries.
The Briar Patch is a three generation family owned farm located at
2503 Cammie Wages Road,  Dacula, GA  30019. Stop by their stand or
call 770-962-4990 to see what's available.

Muscadine Time

Muscadines are native to the American South and have been actively cultivated here since the 16^hcentury.  The grapes thrive in the summer heat and humidity of the South and ripen for picking through the September and October months.  The grapes grow in a wide range of colors from deep purple to green and pink champagne color.  The name “Muscadine” typically refers to the purple variety, while the green grapes are called “Scuppernongs” and the pinks have been nicknamed “Higgins”.   

Muscadines: For More than Wine

In many southern kitchens, Muscadines are limited to use in jellies, jams, wines and occasionally, snacking.    Perhaps it takes a Damn Yankee with imagination and a set of fresh taste buds to showcase these southern gems at the dinner table in delicious new ways. 

Try roasting Muscadines with a little olive oil for a sweet treat.  The roasting process brings out the inherent sweetness of the Muscadine and adds complexity and depth to its flavor.  The Roasted Muscadines are juicy with a perfect balance of sweet and tart.  They can be served alone as a healthy dessert or for a real treat, try topping a scoop of vanilla ice cream with warm Roasted Muscadines.

For a savory dish, try roasting Muscadines with slivers of red onion, salt and pepper.  Served warm, these Roasted Muscadines and Onions pair well with chicken, turkey and pork or chill the Roasted Muscadines and Onions, then toss them into some wild rice and top with crumbled goat cheese for a deliciously simple rice salad.  The possibilities are exciting and endless!  Muscadines: for more than wine!

 

 

 

Savory Roasted Muscadines and Onions

 

Ingredients

4 cups Muscadines (any variety), cut in half and seeded

¼ large Red Onion, slivered pieces

2 TB Extra Virgin Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

Directions

Preheat oven to 350 degrees.  Wash Muscadines thoroughly.  Cut Muscadines in half crosswise and remove seeds.  Spray a sheet pan with non-stick spray.  Spread thin layer of Muscadines and Onions evenly across sheet pan, careful not to  over crowd pan.  Drizzle with olive oil. Sprinkle with salt and pepper.  Roast Muscadines and onions for 30-40 minutes or until grape skins begin to shrivel and get a little brown.   (If more browning  is desired, place under broiler until desired browning is achieved.)  Remove from oven and let rest.  Serve warm or chilled.  Cover tightly and store in refrigerator for up to 3 day.