Chef Jason Bangerter
DATE: Friday, August 31st, 2012
Â½ lb (250 g) seedless green grapes (about 1-1/2 cups/375 mL)
4 sprigs tarragon
1 cup (250 mL) good quality white wine or champagne vinegar
1 tbsp (15 mL) granulated sugar
Pinch of salt
Wash and dry the grapes well; place in a 2-cup (500 mL) sterilized canning jar and add the tarragon.
In a small saucepan, bring vinegar and sugar to a boil; add a pinch of salt. Pour liquid over grapes to cover. Seal the jar and refrigerate. The grapes will be ready in 3 weeks.
Cooking Tips: This is a classic combination of ham and cheese that works well in many applications. Use Canadian Alfred Le Fermier, La Tomme de Grosse ÃŽle, Provolone, aged Gouda, or aged Cheddar.
Prepare this sandwich in a Panini maker. Preheat Panini maker and grill sandwich until cheese is melted and bread is lightly marked - no need to butter the sandwich.
If unable to find Niagara Gold in your region, use Canadian Raclette.