I am so lucky to belong to an amazing book club that combines our mutual love of reading and eating. Not only do these ladies pick amazing books to read and discuss, but we generally discuss the books over a themed potluck. For example, when we read Ruth Reichl's memoir "Tender at the Bone", we each chose one of her recipes to share. I made her Artpark Brownies (totally recommend btw).
I'm reading Eight Hundred Grapes by Laura Dave this month, and the description of the various wines got me thinking. I'm not much of a wine drinker, but I thought it would be amazing to do a book club with various grape and wine-themed dishes.
If I were to host this one, here's what I would make:
Eight Hundred Grapes-inspired Caviar
Variety of grape juices
4.25 oz juice
1g sodium alginate
9 oz water
1.25 g calcium chloride
Mix calcium chloride and water in a deep container. Combine juice and sodium alginate. An immersion blender works well. Suck up juice mixture in a medicine dropper. Let drops fall into the calcium chloride/water bath. Leave for a minute while drops morph into spheres and then remove with a spoon or strainer. Repeat for other flavors. This would be delicious on top of some kind of creamy pudding, as part of a dessert sushi, or by itself.
E.M. Hubscher is a fiction writer living in North Carolina. She is represented by the sensational Sharon Pelletier of Dystel and Goderich Literary Management.