I have just discovered verjus and was wondering if anyone had any great recipes where verjus is the star ingredient? Or maybe any tips on cooking with it? I have been told that it can be frozen in ice cube trays if you need to prolong it's "shelf-life". But, I have not tried that, nor am I sure how much it might affect the taste.
P.S. For any MS staffers who might be reading...any chance of having verjus mentioned/explained on an upcoming blog, tv, radio or magazine spot?