GRAPE CONSERVE * Recipe I
8 cups grapes
6 cups sugar
1/4 teaspoon salt
1 cup shelled walnuts
Wash, drain, stem and measure the grapes, press and pulp from the skins and put the pulp through a sieve or food mill to separate pulp from seeds. Put the skins through the food chopper using a medium blade, then boil 20 minutes in just enough water to prevent sticking. Boil the pulp, without water, until soft. Press through a sieve or food mill. Mix pulp, skins, sugar, and salt. Boil rapidly until it has almost reached the jellying point. Add nuts 5 minutes before removing from the heat. Pour, boiling hot, into sterilized glasses. Seal at once. Nice for bazaars or gifts
SPICED GRAPE BUTTER
1 ½ lbs stemmed grapes
1 tab. Grated orange peel
1 cup water
2 ½ cups sugar
½ teaspoon cinnamon
½ teaspoon cloves
Wash grapes; separate skins from pulp. Cook pulp until soft; sieve to remove seeds. Add orange peel and water; cook 10 minutes. Add skins; heat to boiling. Add sugar and spices; cook till thick. Pour into hot, sterilized jars. Seal immediately
HONEY-GRAPE DRINK
Children love this for lunch; have the drink piping hot and serve it at bedtime, too. Simply mix 2 tablespoons honey with 1/4 cup boiling water, still until blended and dissolved, then add enough hot grape juice to fill the glass. For variety, 2 tablespoons lemon juice may be added
Fish with Green Grapes
2 pounds fish fillets
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry white wine
1 cup water
2 tablespoons finely chopped shallots or scallion
1 tablespoon lemon juice
8 ounces (about 1 1/3 cups) seedless green grapes
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons butter or margarine
Sprinkle fish with salt and pepper; fold in half. Place fish in 10-inch skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 to 5 minutes. Remove with slotted spatula to heatproof platter; keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve. Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 tablespoons butter; stir until melted. Drain excess liquid from fish; spoon sauce over fish.
Preheat oven to broil or 550 degrees F. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.
Yields 6 to 8 servings.
Molded Rose Champagne Salad
3 small boxes strawberry, raspberry or
sparkling white grape gelatin
1 cup hot water
2 1/4 cups champagne or natural white wine
3 1/2 cups white seedless grapes
4 to 8 rosebuds (small to medium in size ), rinsed and dry
1 cup fresh mint leaves (optional)
Refrigerate a clean dry mold until ready to fill.
Mix gelatin and hot water until gelatin is dissolved; add champagne. Chill until slightly thickened (egg white consistency). Pour 1/2 cup of the mixture into the mold. Arrange the rosebuds, inverted, in mold. Chill until firm.
Combine grapes and 2 cups gelatin mixture. Carefully pour over the first mixture and rosebuds. (Do not disturb rosebuds in the mold.) Let set for a few minutes, then add the remaining gelatin mixture. Chill until firm. Unmold on bed of mint leaves (optional). Fill center (if using a mold with a center hole) with grapes which have been cut in half and frosted with sugar.
Grape Pie
2 1/2 cups ripe seedless grapes
3 tablespoons melted butter
2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 recipe pastry for a 9-inch double crust pie
Preheat oven to 425 degrees F.
Wash fully ripened grapes. Separate the grape pulp and skins. In a saucepan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9-inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
Bake for about 25 minutes.
ORANGE GLAZED CARROTS AND GRAPES
20 ounces frozen baby carrots
2 tablespoons brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
3/4 cup unsweetened orange juice
1 cup red seedless grapes, halved
Cook carrots until done to desiredness (omitting salt) drain; set aside.
In a small saucepan, combine the brown sugar, white sugar, cornstarch, ginger and the salt; gradually add the orange juice, stirring with a wire whisk until blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Add in the carrots and grapes; cook 2 minutes, or until heated, stirring occasionally.
Pasta Salad w/Broccoli and Grapes
1 package rotini pasta, cooked and drained,cooled completely (corkscrew shape)
1 bunch fresh broccoli, florets only,cut into bite-sized pieces
2 cups white seedless grapes or red seedless grapes, halved,approximately,to taste
1 (15 ounce) can small or medium black olives, drained,but save 1/4 cup juice from can
1/2-1 cup red onions, sliced thinly or finely chopped
1 bottle chunky bleu cheese salad dressing, approximately 2 cups,to taste,do not use fat free (such as Marie’s)
salt & freshly ground black pepper, to taste,only if needed
garnish
crumbled cooked bacon or sunflower seeds , parmesan cheese(optional)
Combine pasta, broccoli, grapes, olives, and red onion in a large bowl.
Pour all of the blue cheese dressing into a separate mixing bowl.
Add enough of the reserved canning liquid from the olives to thin the dressing enough to your liking (*note:ifyou forgot to save the canning liquid, just use some cold water)- you may not need the full 1/4 cup, or you may need a little more- it depends upon how thick the bleu cheese dressing you purchased was.
The idea is to make the dressing thin enough to evenly coat all of the veggies& pasta lightly.
Mix thinned dressing with the veggie& pasta mixture and toss to coat well.
Chill at least 2 hours or overnight to allow pasta to absorb the dressing a bit- the chilled salad will appear dry.
Taste for seasonings- you may add a little salt& pepper if desired, but it may not be necessary depending upon the dressing brand you selected.
Toss salad again before serving.
Garnish if desired.
Garnishing IDEAS: If you like a little crunch, please feel free to garnish this with some crumbled cooked bacon or some sunflower seeds- sometimes I have even stirred them into the salad itself, sprinkle some parmesan cheese also.
Grape Jelly
5 Cups of Grape Juice (about 4 1/2 lbs of Concord grapes and 1/2 cup of water)
5 cups of Sugar
1 package powdered pectin
To prepare juice: Sort; wash; and remove stems from fully ripe grapes. Crush grapes; add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice. (through sieve or cheese cloth) To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through several thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly: Measure juice into a large sauce pot. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps.
Process 5 minutes in boiling water bath.
Yield: about 6 half pints
Creamy Fruit Salad
1 can mandarin oranges
1 can chunk pineapple
1 cup green grapes
1 cup cut strawberries
1 8oz. vanilla yogurt
2 Tbsp. sugar or splenda
½ cup shredded coconut
½ cup mini marshmallows
Combine all ingredients until blended. Can be made ahead the night before. If making ahead of time wait and put strawberries before serving
Blue de Bresse
60 green grapes
8 oz. cream cheese, softened
8 oz. blue cheese, softened
1 lb. pistachios, shelled
Combine blue cheese and cream cheese. Wrap each grape with the cheese mixture. Process the pistachios into a powder and roll each cheese covered grape in the pistachio. Arrange on a platter into the shape of a bunch of grapes
Grape Salad
1 1/2cup pecan pieces 3 lbs. seedless red grapes 8 oz. cream cheese 8 oz. sour cream 1/2 cup brown sugar
Mix softened cream cheese , sour cream and brown sugar. Add grapes and pecans. Top with shredded cheddar cheese if desired. You can also substitute walnuts or use white sugar instead of brown. I have also used half white and half red grapes.
Grape and Blue Cheese Truffles
Ingredients:4 ounces cream cheese, softened
8 ounces blue cheese, softened
3 tablespoons port
1 bunch seedless white grapes, about 2 pounds
1 cup pistachios, ground
Mash the cream cheese and blue cheese together in a bowl until combined. Pour on the port and mix together until blended. Grab a bit of the cheese in one hand and a grape in the other. Put the two together and roll the grape around in your hands until it is completely covered by the cheese. Roll the cheese covered grapes in the ground pistachios. Chill until ready to serve.
Bulgur Salad with Apples and Grapes
Makes 6 servings
Ingredients:
1/2 cup bulgur
1/2 cup boiling water
2 tablespoons apple juice
2 tablespoons lemon juice
1/8 teaspoon finely grated lemon rind
1 celery stalk
1 large red apple, cored and diced
1/2 carrot grated
1 tablespoon minced Italian parsley
1 cup red seedless grapes
Preparation:
Place the bulgur, water, apple and lemon juices and lemon rind in a small bowl. Cover and allow to soak until the liquid is absorbed, between 30 minutes and 1 hour.
Halve the celery stalk, then cut wider half in two lengthwise. Cut the celery into thin slices on the diagonal. Place the bulgur, celery, diced apple, grated carrot, grapes and parsley in a serving bowl and toss until combined. Chill if desired before serving.
Chicken Breasts W/ Grapes - Supremes De Volaille Veronique
Yield: 4 Servings
Ingredients
4 boneless chicken breasts, well trimmed, about 7 ozs
2 tablespoons butter
2 shallots; minced
1/2 cup dry white wine
1 cup heavy cream
1 cup seedless green grapes; about 30
salt and freshly ground black pepper to taste
fresh parsley; to garnish
Instructions
Season chicken breasts with salt and pepper. Melt half the butter in a
frying pan over medium-high heat and cook the chicken breasts until
cooked through and golden. Transfer the chicken breast to a plate and
cover to keep warm. Add remaining butter and saute the shallots until
just softened, stirring frequently. Add wine, bring to boil and reduce
by half. Add the broth and continue boiling to reduce by half again. Add
cream to sauce, bring back to a boil and add any juices form the
chicken. add grapes and cook gently for 5 minutes. Slice chicken breasts
and serve with sauce, garnished with parsley.
Spicy Asian Beef And Grapes
Ingredients
12 oz beef flank steak
2 tablespoon low-sodium soy sauce
2 tablspoon dry white wine
1 clove garlic; minced
1 teaspoon sesame oil
1/2 teaspoon crushed red chilies
1/2 cup sliced onion
1 cup seedless grapes; halved
1/2 cup sliced sweet red pepper
2 tablespoon chopped green onions
2 cups finely shredded cabbage
1 teaspoon toasted sesame seeds
Instructions
Slice steak across grain into thin strips and place in small bowl. Combine
soy sauce, wine, garlic, sesame oil and chilies in small bowl; mix well.
Pour sauce over beef. Mix to coat all pieces, cover and marinate 20
minutes. Place marinated beef and onion in a 2-quart microwave-safe dish.
Cover with waxed paper. Stirring midway through cooking, microwave on HIGH
4 minutes. Add grapes, red pepper, and green onions; microwave on HIGH 1
minute; mix well. Line bottom platter with cabbage; top with hot beef
mixture. Sprinkle with sesame seeds. Makes 4 servings.
Grapes In Chocolate
Ingredients
20 grapes; peeled
1 can sweetened condensed milk
6 yolks
3 tablespoon sugar
1 tablespoon butter
1 teaspoon vanilla
----------------------------TO COAT-----------------------------------
8 oz dark chocolate bar
Instructions
This is a delicious sweet I’ve made from a Brazilian magazine:
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Place milk, sugar, yolks, butter and vanilla in a small saucepan and
cook stirring over low heat until you can see the bottom of the pan. About
20 minutes. Let cool, transfer to a buttered dish and chill overnight.
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Make walnut size balls, with buttered hands, and flatten them slightly.
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Place 1 grape in the middle and close the dough to cover the grapes
completely.
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Place in an oiled cookie sheet and le dry until the next day.
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Melt chocolate in a double boiler.
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Drop balls of grapes into the melted chocolate, off the heat and remove
to an oiled foil, with the help of a fork. Let dry. Keeps up to a week .
This makes the best salad ever. It doesn’t look appealing but the taste will win you over. Wonderful for Holidays.
Grape Salad
1 lb seedless green grapes
1 lb seedless black grapes or red grapes
1/2 cup sugar
2 8 oz blocks of cream cheese, room temp
3-6 tablespoons powder sugar (depends on desired level of sweetness)
1 cup chopped walnuts or pecans
2 tbs cream
1 tsp vanilla
in a medium mixing bowl cream cheese with electric mixer. Then add powder sugar, sugar, nuts, vanilla, and cream mix until combined then add grapes. Refrigerate for several hours.