23 bronze scuppernong Recipes

qt. ripe scuppernong grapes (about 5 lb.), cheesecloth sheets, canning jars with two-piece lids, sugar, fresh lemon juice (about 1 lemon), powdered pectin

soft fresh goat cheese, room temperature, hazelnut oil or olive oil, minced fresh rosemary, divided, grated lemon peel, serrano ham or prosciutto (about 7 oz), stemmed baby spinach leaves, sherry wine vinegar, minced shallot, sugar, assorted red and bronze lettuces , coarsely torn, chopped husked toasted hazelnuts, divided

salt, garlic powder, onion powder, dried thyme leaves, ground cumin, dry mustard, paprika, black pepper, white pepper, cayenne, veal chops, olive oil

alaska salmon steaks or 4 salmon fillets, olive oil, seafood seasoning, white wine, butter

center-cut beef brisket, trimmed, salt and pepper, to taste, onions, thinly sliced, garlic, thinly sliced, honey, dijon mustard, dry white wine, dried thyme leaves, crushed

fresh shrimp , butterflied and deveined with pants on* (36 to 40 per lb head-on count), minced garlic, garlic powder, bronzing seasoning, extra-virgin olive oil

salt, ground black pepper, ground red pepper, boneless pork loin roast, trimmed, scuppernong-orange glaze, divided

tri-colored pasta (bronze dyed pasta), red bell peppers, diced, spring onion, diced, red onion, diced, italian tomato paste, olive oil, balsamic vinegar, low-fat cheddar cheese

butter, onion, chopped, celery, chopped, red pepper, finely chopped, garlic, chopped, paprika, hot pepper sauce, dijon mustard, whipping cream, crabmeat, fresh, salt , to taste, black pepper, freshly ground , to taste, parsley, chopped, flour, black pepper, ground, paprika, oregano, thyme, dried, salt , to taste, cayenne, catfish fillets, vegetable oil

broiler-fryer, scuppernong wine, ground nutmeg, salt, pepper, all-purpose flour, red and green grapes (optional)

halibut fillets (6 oz.), shrimp, peeled and deveined, southwest seasoning, vegetable oil (not evoo), cooked rice, topical fruit salsa, avocado salsa, cilantro, fresh for garnish

catfish fillets, about 3/4 inch thick, salt, dried sweet basil leaves, dry mustard, black pepper, white pepper, onion powder, garlic powder, dried oregano leaves, butter, melted, lemon juice

redfish fillets, skin and scales remaining, fully boned, bronzing , seafood or cajun seasoning, olive or any other cooking oil, margarine, softened, crabmeat sauce , recipe follows