1 cup water
5 whole cloves
3⁄4 cup red wine vinegar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves (preferably fresh), lightly torn
24 large red seedless grapes
4 ounces blue cheese, cut into 24 cubes
1. Combine the water, vinegar, coriander seeds, mustard seeds, allspice, cloves and bay leaves in a small saucepan. Bring just to a boil, then reduce the heat to medium-low and simmer for 1 minute.
2. Put the grapes in a heatproof bowl and add the warm pickling mixture. Let cool, then cover and refrigerate for at least 2 hours.
3. When you are ready to serve, drain the grapes and dry on paper towels. Spear a pickled grape and a cube of cheese onto the end of small decorative picks. The snacks will stand upright if you don’t fully pierce the cheese cube.
4. Arrange them on a platter or tray and serve.
Makes 24 small skewers
Reprinted with permission from Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright © 2010. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Sheri Giblin.
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