Grapes have always been one of my favorite fruits. I remember as a kid in summertime I used to love freezing them. Cool and refreshing, yes, but also so incredibly sweet (if you’ve ever had ice wine, you’ll know what I mean). Roasting also brings out grapes’ natural sweetness. I serve my roasted grapes with pan-seared chicken cutlets and thyme-buttered orzo, for a delicious take on the classic chicken with grapes. It goes to show, grapes can be much more than a snack or a pretty addition to a cheese platter....
Jäger-Schnitzel with Sweet & Sour Cabbage & Thyme-Buttered Noodles
Out of the blue, I’ve been seriously dying for sweet and sour red cabbage and I had the idea to incorporate it into some kind of Oktoberfest-inspired meal. The other day at work I was musing about whether to make Wiener or Jäger Schnitzel when the Lady in Red (who is a friend/co-worker, not Chris de Burgh’s long-lost love), who lived in Germany for some time, came to my rescue. She gave me some fabulous inspiration and together we came up with this lovely meal. Everything was a big hit, even with Mike who claims to not like German food, so thank you, Lady in […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
