What are scuppernong grapes I wondered, when I found a recipe using them in The Colonial Williamsburg Tavern Cookbook.
To my great surprise I found scuppernongs (and muscadines) while grocery shopping in August.
Immediately, I brought a bagful of each!
Then I researched what in the world they were!
16TH CENTURY EXPLORERS DESCRIBE SCUPPERNONG GRAPES
After a bit of research, I learned they were native to North Carolina.
Many vines growing naturally there… -Verrazzano, writing to France in 1524
…so full of grapes as the very beating and surge of the sea overflowed them…in all the world, the like abundance is not to be found. -Captains Armadas and Barlowe, affiliated with Sir Walter Raleigh, 1584
…grapes of such greatness, yet wild, as France, Spain, nor Italy hath no greater… – governor of North Carolina to Sir Walter Raleigh, 1585
ADAPTING THE RECIPE
Adapted the recipe from The Colonial Williamsburg Tavern Cookbook, this Texas gal wanted to grill the chicken instead of heating up the kitchen.
In August, the weather is still nice for delightful cooking and eating on the deck…my favorite cooking and eating venue!
After rubbing oil on the chicken thighs and sprinkling on the dry ingredients, I put them on the grill.
Meticulously, I deseeded the grapes…a tedious necessary task.
See how large those scuppernongs are!
Then I cooked the grapes with some Moscato wine, orange juice, broth, spices, and salt.
Topping the chicken with the sauce, I served it with a side salad with balsamic dressing and buttered corn.
For more photos, check my Flickr set.
COMMENTS FROM MY OLD BLOG
The Quintessential Clothes Pen – October 28, 2014 at 9:07 PM -Grape sauce! That sounds very novel! What did they taste like? Average grapes, or something special? I’ve never heard of those two varieties, but they are large and a lovely color.
Best,
Quinn
lahbluebonnet – October 29, 2014 at 9:54 AM – They were a bit tart but the wine made the sauce too sweet. I want to buy more next season and experiment with the recipe some more.
