Muscadine Grape Seed Pills Recipes

MUSCADINE PIE

Steps:

• For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
• Position oven rack to lowest setting, and preheat oven to 425°.
• For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
• Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
• On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
• Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
• Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.

MUSCADINE SYRUP

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
• Measure 4 ½ cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.
• Add lemon juice and corn syrup. Bring to a boil.
• Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
• Remove from heat.
• Pack in ½ pint or pint jars, seal, and process in boiling water bath for 10 minutes.
• Use on waffles, pancakes, french toast, etc. or stir into hot cereal.