Green Grapes and Sour Cream!
- scuzzo Apr 18, 2008 02:13 PM
Saw a post about frosted grapes, and this reminded me of one of the nicest and easiest recipes ever!
Lightly coat green grapes with just enough sour cream to lightly coat. I don't know the proportions, start with a small amount. It takes less than you'd think. Sprinkle with brown sugar! That's it!
At first the thought of this combo sounded repellant to me. Don't tell people what it is, just let them try it. It's an awesome union. It's served at some prestigious, historic hotel in Minnesota.
Its a winner, trust me!
Anyone tried this? Any other unusual combos that work?
I have made something close to this before. I take 2 cups of white grapes and 1/2 cup of drambui and toss it and let it sit for a an hour in the frig. when I'm ready to serve for dessert I take a cup of reduced fat sourcream and taoo that in it. Put in pretty clear glass dessert bowls. can sprikle with lemon zest or brown sugar
I posted this recipe on another thread not too long ago - it's another variation on the green grapes with sour cream idea (recipe calls for yogurt but sour cream would work just as well) and it is truly, surprisingly delicious!
WHITE GRAPE GAZPACHO
FROM JOSE S. GARCIA AT CAFÉ ABSENTHE, CHICAGO.
Yield 1 gallon (The chef said this serves 12, but I would think an 8oz serving is probably plenty as a starter course, so you could cut it in half if you want an appetizer for 8 people).
2 lb White seedless grapes removed from stems
1 English cucumber peeled and chopped
1/2 bunch scallions, greens only
2 oz Cream cheese
2 1/2 C. Half and Half
1 1/2 oz. white wine vinegar
1 1/4 C. plain yogurt
1 oz olive oil
1/4 tsp. cayenne pepper
2 tbs. Sugar (may need adjusting depending on grapes)
Salt and white pepper to taste
1/2 bunch dill
3 tbs slivered almonds toasted
1 tbs chives, chopped
Puree all ingredients, except dill, almonds and chives. Strain through a mesh strainer and adjust seasonings. Garnish with chives, almonds and dill as desired.
I. Love. This. First came across it in Marion Cunningham's "The Supper Book", and I make it for myself a few times a year.