Welcome to kimberly’s COOKHOUSE by the Lake.
As a child in the South… the Muscadine (purple wild southern grape) & Scuppernong (bronze) were a treat when we would walk in the woods of the Mountains.
My favorite way to eat them is RAW! The other traditional ways are Jams & Jellies… they have THE best flavor for this. There is also wine… In fact, The Historic Biltmore House will tell you, it was the first wine in their cellars.
The ways I will show you here are maybe not so expected. This is an elegant but earthy dinner that highlights one of my all time favorite fruits.
It is a full course meal… Dessert however will have to be show at a later date, but a “Hull Cobbler” is AMAZING.
Keep in mind, if you have access to woods in the Southeast… your ingredient is FREE…just go gather them. Of course, all your grocers care them as well.
SPECIAL Thanks & Graditude to The Happy Berry for their help with this one
www.thehappyberry.com
This was my first attempt at VLOGing I have learned to get you better audio… thank you for your patience.
~kimberly kelly
FB: kimberly kelly on TV
Twitter: @kimberlyonair
Much appreciated for the information and share!
Thank YOU!!! Let me know if you try any of it and how it turns out
Thank you for sharing! I really enjoy watching your cookhouse VLOG’s. How have I lived in the South for 15 years and never heard of Muscadine’s? I can’t wait to try them.
Ginni…. thank you so much for the kind words. Made me smile! Muscadines are still kinda in season now, grocery stores even carry them.. think grape with a attitude Hahaaaa
Please please… share the COOKHOUSE with friends
very grateful,
-kimberly
Wow, great site! Can’t wait to try some of these recipes, esp. the muscadine/ goat cheese appetizers. Come on, we need a good restaurant in Six Mile.
Ohhh Ellen, there are great ones there but if if a building fell in my lap, I would be tempted.