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Concord Grapes

DiningDiva Jul 16, 2011 10:11 AM

Looking for suggestions for something interesting to do with about 3 1/2 - 4 cups of concord grapes. They came in our CSA bag this week and there are too many for us to eat out of hand, and I don't want to waste them. I'm thinking tart right now, but open to other suggestions.

Sweet or savory, I can go either way with these grapes.

  1. Veggo Jul 16, 2011 10:23 AM

    DD, what a difference a few degrees of latitude makes! Growing up in Connecticut, our wild Concords draping the field stone walls were not ripe until school began, and I could eat a cup or two walking home from the school bus stop.

    2 Replies
    1. re: Veggo
      DiningDiva Jul 16, 2011 11:41 AM

      V...the grapes were a surprise, I didn't even realize anyone locally was growing enough grapes to be commercial. We get grapes year round, but mostly Thompson seedless, red flame and champagne. Concord grapes? This is the first time I've seen them.

      1. re: DiningDiva
        Veggo Jul 16, 2011 11:58 AM

        You pop them like a zit and swallow the whole ball of grape flesh, including the seeds, and then squeeze the split skin for delicious juice. They grow on the south or west side of a stone wall, toward the setting sun, so they were always nice and warm on the walk home, even into October, provided it was a sunny day.
        Sadly, they have been practically obsoleted by seedless varieties.

    2. blue room Jul 16, 2011 10:25 AM

      This is the first to come to mind:
      http://www.epicurious.com/recipes/food/views/Winemakers-Grape-Cake-104222
      and this is the second:
      http://chowhound.chow.com/topics/279043
      (It's possible you're familiar with both of these recipes already!)

      5 Replies
      1. re: blue room
        DiningDiva Jul 16, 2011 11:41 AM

        BR, thanks for the links, both of those cakes look great and I'll probably try one of them.

        1. re: DiningDiva
          blue room Jul 16, 2011 11:48 AM

          Concords are a treat, and so beautiful -- the color!
          I've done both recipes more than once, I consider them keepers.

        2. re: blue room
          DiningDiva Jul 17, 2011 12:17 AM

          I made the Winemaker's Grape Cake from Epicurious. It used every single grape I had and was a tremendous hit. Recipe is definitely a keeper.

          1. re: DiningDiva
            blue room Jul 17, 2011 06:19 AM

            :)
            Can I ask if you left the seeds in? I think there are two schools of thought on that -- like leaving cherry pits in clafouti.

            1. re: blue room
              DiningDiva Jul 17, 2011 07:40 AM

              Yes, I left the seeds in. They weren't great, enormos seeds, but when eating the grapes out of hand there was a certain crunch factor. Once cooked there is no trace of the seed and no crunch

        3. LNG212 Jul 17, 2011 07:46 AM

          I made this cake last year and it was delicious -- http://chowhound.chow.com/topics/7398... . I think my original post in that thread had the recipe and then a later post had the photo of the result.

          ETA: I cut the grapes in half to seed them before using (I know the recipe called for regular seedless grapes but I wanted to use the concords).

          1. Chris VR Sep 24, 2011 12:12 PM

            Just got some from my CSA this week, plus I have a front yard groaning with them. Someone on my CSA list recommended http://www.food52.com/recipes/14519_c...

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