Appetite for Instruction: Fromage Blanc and Strawberry Confiture from The Grape
|Photos by Sarah Johnson|
You might know The Grape from its Texas Monthly fame for having the number one burger in Texas (which caused its burger sales to skyrocket, of course). Maybe you know the bistro from attending one of its wine dinners (The Grape will be hosting a Grgich Wine Dinner next Monday). Or perhaps a previous Appetite for Instruction led you to become a fan of the Greenville Avenue restaurant. Many reasons exist to be familiar with The Grape, and we're about to give you one more.
For today's AFI, chef and owner Brian Luscher chose to demonstrate the fromage blanc and strawberry confiture for a few reasons: It looks intimidating but is actually simple to do; he's on a major preserves kick; and it's a summery recipe. While discussing where our readers could purchase a cheese cloth, we discovered chef Luscher's dream retirement job would be a sales associate at a hardware store. Ours, on the other hand, would be owning a bar on a beach in Mexico and letting people do all the work for us. We do, however, have at least one thing in common: Pandora radio, which we listened to during the whole demonstration. Enough about us though, follow the jump for the step-by-step recipe with photos.
Fromage Blanc Ingredients:
2 qts whole milk
2 cups heavy cream
2 cups buttermilk
2 tbsp lemon juice
1 tsp salt
Salt and pepper to taste
1 cheese cloth (you can find this at Central Market or a hardware store)
Strawberry Preserves Ingredients:
2 lbs strawberries, washed, hulled, stemmed, quartered
1 qt sugar
¼ cup lemon juice