Ton of Grapes!
Any suggestions on what to do with a lot of seedless red grapes? Someone gave us a fruit of the month gift (which is so nice!) and we just got a ton. They are super sweet. I've never cooked with grapes...but now I've got a good reason. Thank you!
Marinated grapes produce a sophisticated bite of something sweet at the end of a meal. The following recipe can be enjoyed as an appetizer or served with after dinner coffee and dessert. Pass them in a crystal bowl or silver dish. Like many recipes with few ingredients, the results are astonishing and the grapes are so beautiful; the marinade results in a grape that is very polished and has heightened color.
8-10 pounds Red seedless Grapes (2 pounds can be Black, if available)
1 bottle of Fairbanks California Sherry
1. Wash Grapes. Remove stems so you have individual grapes. Place in colander to remove all excess water. When fairly dry, place in 3 large Ziplock bags, filling bags ¾ full.
2. Zest Lemons and add to Grapes.
3. Pour one cup Sherry into each bag. Zip shut and lay flat in refrigerator. Turn bag every day to distribute Sherry evenly.
Grapes will keep a week.
Here's a nice baked fruit tart we've enjoyed:
1/4 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1 1/2 cups fresh red seedless grapes, halved
1 bartlett pear, cored and cut into 1/2 inch pieces
1 teaspoon grated fresh ginger
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (from a 17.5-ounce package), thawed
1 egg, lightly beaten
Blend 1/4 cup sugar and cornstarch in saucepan; stir in grapes, pear, ginger and nutmeg. Bring to a simmer over medium-high heat, stirring. Simmer 8 minutes or until mixture has thickened. Cool.
Heat oven to 400 degreesF. Cut pastry in half parallel to the fold lines and roll out each half with a floured rolling pin on a floured surface; one piece rolled into a 15x7-inch rectangle, and the other into a 14x6-inch rectangle.
Place the smaller rectangle on a greased baking sheet. Spread the filling lengthwise down the center in a 3-inch wide strip, leaving a one and one-half inch border. Fold larger pastry lengthwise in half. Along folded edge cut slits about 3/4-inch apart and 2 1/2 inches long.
Brush edges of bottom pastry around the filling with the beaten egg and top with the larger pastry, pressing the edges. Use the tines of a fork to seal the edge all around. Brush the top of the pastry with egg and sprinkle with the remaining tablespoon of sugar. Trim edges with a sharp knife.
Bake at 400 degrees for 20 to 25 minutes, until golden. Cool to room temperature before serving.
Makes 8 servings.
Wash them, dry them thoroughly and pop them in the fridge to chil them well. While stirring, drizzle melted bittersweet chocolate in them until they're mostly coated. Toss them in cocoa and chil them again. They're crisp, delicious and refreshing.
You can also roast or saute them with some thin-sliced shallots, perhaps some thyme and sage, and a splash of wine, and serve alongside red meat.
Last, Food and Wine had this lovely recipe last month. I haven't tried it yet, though may do so this weekend: http://www.foodandwine.com/recipes/ro...
I have a huge 40 yr old grape vine in the yard- and we are at that time of year when I have exhausted my tolerance for them..
But last weekend I made 2 grape- rosemary- blue cheese pizzas, going from a recipe I found in F & W also- it was delicious- and I used pillsbury dough due to time issues- and it was still great!!!! I can only imagine it with my lemon zest/rosemary dough...
I freeze and use in smoothies.