Name: Devils On Horseback Dip Recipe
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 2 sweet onions, halved and thinly sliced; 1/4 tsp salt; 1/2 tsp dark brown sugar; 5 pieces bacon; 6 large pitted Medjool dates; 1/2 cup boiling water; 1 tbsp sherry or port; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 ¼ cup grated Comté cheese; Salt and pepper, to taste

Description

This pickled grape salad combines the sweet and tart flavors of grapes with a savory, spiced pickling brine.

Ingredients

Scale

1 lb red seedless grapes, washed, stems removed, and cut in half
1 cup apple cider vinegar
1/2 cup white sugar
1 cup water
1-star anise
3 bay leaves
1 tsp black mustard seeds
1 tsp black peppercorn
4 cardamom pods, crushed open
1 tsp coriander seeds
1 ½” ginger, peeled and thinly sliced
Endives
Burrata, hand-torn
Korean pickled daikon radish, finely diced
Pistachios, crushed

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Instructions

Wash and remove the stems of the grapes. Then cut the grapes in half. Place the prepared grapes in a nonreactive container, like a mason jar.
Place all the other pickling ingredients in a saucepan and bring to a boil. Once it begins boiling, lower the heat and let it simmer for 1 minute.
Cool the pickling mixture thoroughly, pour it over the grapes, and nestle the spices evenly. Seal tightly and place in the refrigerator for at least 2 days for best results.
Every day shake the container to redistribute the grapes in the pickling liquid to redistribute the spices evenly.
To assemble the appetizer: Take an endive leaf, tear and place a few small pieces of burrata inside. Then add a few of the pickled grape halves, followed by some of the diced pickled radishes. Top with crushed pistachios.
White bean hummus rounds out a table of grazable starters with a simple, wholesome, easy-to-make schmear for good bread from Crustworthy or another of our great local bakeries.