August - Stuffed Grape Leaves

Stuffed Grape Leaves

Preserved grapes leaves are available in most large grocery stores in the “International” aisle, or prepare your own from fresh grape leaves using the recipe below.

1 Tbsp olive oil
1 medium onion, minced (about 1½ cups)
3 cloves garlic, minced
½ cup short or medium-grain rice

[1]
½ cup pine nuts
¼ cup golden raisins
¼ cup regular raisins
2 Tbsp (packed) chopped fresh curly-leaf parsley
¼ cup finely chopped Kalamata olives
1 Tbsp capers
1 Tbsp dried dill weed (or 2 Tbsp chopped fresh dill weed)
1¼ tsp ground allspice
1 tsp turmeric

1/3 can tomato paste

20 preserved Grape Leaves
2 lemons, thinly sliced
1 can tomato sauce

Heat olive oil in a large skillet. Add onions & garlic. Saute until tender. Add rice. Saute until rice is glazed. Add [1]. Mix well. Remove from heat. Add the tomato paste and mix well. The mixture should be slightly pasty.
Place a layer of grape leaves on the bottom of a 10 X 10 glass dish. Arrange ½ of the thinly sliced lemon slices over the layer of leaves.
Place each leaf shiny-side down on a flat surface. Spoon about 1 tablespoon rice mixture onto center of each leaf. Roll up, tucking in ends as you roll. Stack rolls seam-side down in an even layer over layer of grape leaves & lemon slices in the glass dish. Arrange remaining lemon slices over rolls. Pour in the can of tomato sauce and 1/3 can of water over the rolls. Bake covered at 350°F for 30 minutes, uncover, and bake for an additional 45 minutes (1¼ hour total). Remove and allow to stand for 1 hour or until the liquid is absorbed by the rice. The leaves should be tender but chewy. Cool slightly. Arrange stuffed grape leaves on a platter. Garnish with the cooked lemons.
Makes 14-16 appetizers. The bold taste of the allspice and the lemon character allows this wine to pair well with cool climate reds with moderate alcohol, mild tannins, and firm acidity. Try Fenn Valley Cabernet Franc, Meritage, or Capriccio.


Preserved Grape Leaves
50 to 70 grape leaves
¾ cup lemon juice
¾ cups vinegar

Select large, thick grape leaves that have been well exposed to the sun and have not been sprayed with pesticides. Remove the stems. Pour 2 quarts water into a large saucepan. Bring to a boil. Add grape leaves. Boil 30 seconds. Drain, discarding water in pan. Let leaves stand until cool enough to handle. Place the cooled, blanched leaves into a gallon ziplock baggie. Combine the vinegar and the lemon juice in a pan. Bring to a boil. Pour over leaves in the baggie and expel all the air before sealing. The leaves may be stored in refrigerator up to 3 months.