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
This was my first attempt at VLOGing I have learned to get you better audio… thank you for your patience.
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