Dolmades - stuffed vine leaves

Thanks to George, for a lovely evening making and eating dolmades. George never uses vine leaves kept in brine, so dolmades have a limited season in his house. The leaves he uses are not so palmate, they look more like a plain tree leaf, and he tells me that the grapes are small, red, and very sweet, so I think he may have a currant vine. The word currant comes from the French, raisin de Corinthe, or Corinthian grape. Whatever kind of vine it is, the leaves are less veined, and a better shape for wrapping the stuffing. I discovered that fresh leaves also have a slightly lemony taste, which really adds to the deliciousness of the dolmades.

Full recipe coming soon.

the vine leaves were blanched with boiling water

the stuffing is a mixture of beef and pork, with rice

the extra stuffing filled some tomatoes