FOOD

In Vogue: Verjus
Made from the first crush of the grape harvest, verjus adds
brightness to everything from salad dressings to cocktails

MMM-

mmm,
Pond
Scum

FIRST CRUSH

Created by Alex Moran,

wine director at Guild
Tavern in South Burlington,
Vermont, this cocktail is
named for how verjus is
made: from the first pressing
of the annual grape harvest.
1 ounce white verjus

1 ounce amber rum, such

as Mount Gay Eclipse

1 ounce grapefruit juice,

preferably fresh squeezed
Grapefruit peel for garnish
Combine verjus, rum,
vermouth and grapefruit
juice in a cocktail shaker
with ice. Shake and strain
into a cocktail glass.
SERVES 1

PERFECT PAIR
Enjoy this summer
cocktail with ProsciuttoWrapped Pineapple
Bitesrecipe at
eatingwell.com/
webextra

18

E A T I N G W E L L July/August 2016

JIM WESTPHALEN; STYLING: KELLY UPSON (FOOD), MOLLY VELTE (PROPS); TOP RIGHT: G215/ADOBESTOCK

1 ounce Cocchi Americano

vermouth or Lillet

innesota sommelier Chad Stoltenberg of Locust Lane Vineyards

was growing wine grapes on his
85-year-old family farm. But cold-climate
grapes are often high in acid and low in sugar,
which can be a challenge for winemaking. So
he turned his grapes into a culinary product
that would celebrate the acid: verjus.
Verjus is a nonalcoholic grape juice that is
slightly tart, with notes of honey and citrus.
As an ingredient, it adds acidity without becoming a focus flavor, says Stoltenberg. Its
a great alternative to vinegar or lemon juice.
Traceable to medieval France, verjus had
a renaissance in the 1990s, bringing about
the widely available Fusion Verjus from
Napa. Now, theres a rise of small-batch,
boutique verjus brands, each with distinct
flavors. Beyond Locust Lane, you can find
verjus from Wlffer Estate Vineyard in
Sagaponack, New York, and Alexander the
Grape in Washingtons Yakima Valley.
Julie Kendrick

You might expect to see

algae in a swimming hole
this summer, but in your
food? Yep, food producers
have started to use the
stuff to make new foods,
including cooking oil and
even natural food dyes.
One of microalgaes
biggest claims to fame
is its protein, 8 grams
per 2 tablespoons in the
classic smoothie-booster
spirulina, plus iron and
antioxidants like beta
carotene. And research
suggests that another
green variety, chlorella,
may improve immune
function.
Microalgae is also
unique because of its
sustainability potential.
Unlike most crops or
livestock that take months
or years to grow, this ingredient can be farmed in
a matter of days without
large swaths of land. However, some experts say
microalgaes eco-friendly
potential hasnt been met
yet because its production
(particularly at the drying
stage) still requires too
much electricity.
Melissa Denchak