Vine Leaves

If you are one of those lucky ones who can get fresh vine leaves, wash them, cut off stems, and stack them in a big, fairly deep pan. Pour on hot water to submerge them and set aside for 30 minutes. The leaves will change color, and will be tender enough to use. In the old days, it was only possible to make vine-leaf dolma in the spring and summer, but with the advent of freezers, it is possible to enjoy them all year round. Treat them as described above, then drain and freeze in plastic bags. To thaw, take them out of the freezer and soak them in warm water. Vine leaves kept in brine are available in grocery stores, but you need to wash them in several changes of water to get rid of the brine, and then drape them over the edge of a colander to drain. Cut off stems.