| How To Cook: |
|
|
|
STRING THE WALNUTS IN THE FOLLOWING FASHION:
|
1. Tie a knot 1inch from the ends of two strings each 12 inches long. Then thread the end of one string through the eye of a strong needle.
|
2. As if you were stringing beads, insert the needle through the center of 18 walnuts. Tie a knot after the last walnut and join the unstrung end of the string into a loop. Thread the second string and loop the other walnuts similarly.
|
|
FILLING:
|
1. A cup at a time, puree the grapes in an electric blender for about 10 seconds at high speed, or until they liquefy. Strain the puree through a cheesecloth-lined sieve set over a 2-quart saucepan and discard the grape skins.
|
2. To make the puree by hand, rub the grapes through a fine sieve set over the saucepan, pressing down hard on the skins with the back of a spoon before discarding them.
|
3. Bring the puree to a boil over high heat, stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the puree has cooked down to 2 cups. Stir in the potato starch-and-water mixture and stirring constantly, cook another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside.
|
4. Holding the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops outdoors where they will dry quickly, or on a towel rack or other spot where they can hang undisturbed; set a plate or napkin beneath to catch the juice drippings.
|
5. If you are drying them indoors, placing them in front of a fan will speed up the process. When the nuts have dried and are no longer sticky to the touch, warm the juice to lukewarm and dip in the walnuts again.
|
6. Dry as before, then repeat the dipping and drying process two or three more times, until the nuts are completely coated and there is no longer any separation between them.
|
7. Chuchkella are often left hanging for as long as 3 years in the Caucasus. When ready to serve, the sausage-shaped candies are cut crosswise into 1- inch rounds.
|
