I have lots and lots of ripe purple grapes, is there anything I can do wih them besides jam or jelly
- Thread starter cindy
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Wine grapes always have pits, but we don't mind. This is made on crushing day REC: Grape Cake...
Wine Maker's Grape Cake
Recipe By
atricia Wells
Serving Size : 10
Butter -- for preparing the cake pan
flour -- for preparing the cake pan
2 large eggs -- at room temperature
2/3 cup granulated sugar
4 tablespoons unsalted butter -- melted
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour -- unbleached
3/4 teaspoon baking powder
1 pinch sea salt
1 lemon -- grated zest of
1 orange -- grated zest of
10 ounces grapes -- purple, fresh, small
confectioner's sugar -- for garnish
Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
Sift the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter, and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl, and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan, and smooth out the top with a spatula.
Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release, and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners sugar just before serving. Serve at room temperature, cut into thin wedges.
Wine Maker's Grape Cake
Recipe By
atricia WellsServing Size : 10
Butter -- for preparing the cake pan
flour -- for preparing the cake pan
2 large eggs -- at room temperature
2/3 cup granulated sugar
4 tablespoons unsalted butter -- melted
1/4 cup extra-virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour -- unbleached
3/4 teaspoon baking powder
1 pinch sea salt
1 lemon -- grated zest of
1 orange -- grated zest of
10 ounces grapes -- purple, fresh, small
confectioner's sugar -- for garnish
Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
Sift the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter, and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl, and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan, and smooth out the top with a spatula.
Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release, and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners sugar just before serving. Serve at room temperature, cut into thin wedges.
we just got the recipe off the net - like this one. It was good and very rich!
CONCORD GRAPE PIE
3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
Streusel topping (recipe follows)
Wash, drain and stem grapes. Remove skins and simmer pulp for 5 minutes (we didn't remove the skins... just mushed them in the pan for a minute before cooking them, then the skins strained out with the seeds). DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.
CONCORD GRAPE PIE
3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell, (recipe follows)
Streusel topping (recipe follows)
Wash, drain and stem grapes. Remove skins and simmer pulp for 5 minutes (we didn't remove the skins... just mushed them in the pan for a minute before cooking them, then the skins strained out with the seeds). DO NOT add any water to pulp. While hot, press pump through a sieve (or food mill) to remove seeds. Combine strained pulp with skins. Combine sugar and flour; add to grapes. Blend in lemon juice and melted butter. Pour into pie shell and cover with streusel topping. Bake at 350 degrees for 40 minutes.
oh, I just made the BEST streusel topping for zucchini bread >>
Just be sure to keep an eye on it as sometimes it needs a foil tent over it when it begins to brown too much.
Crumb Topping
1/4 cup softened butter
1/3 cup dark brown sugar
1/2 cup flour
1/3 cup finely chopped walnuts
With fork or fingers, moosh it together until well distributed and in small clumps.
Just be sure to keep an eye on it as sometimes it needs a foil tent over it when it begins to brown too much.
Crumb Topping
1/4 cup softened butter
1/3 cup dark brown sugar
1/2 cup flour
1/3 cup finely chopped walnuts
With fork or fingers, moosh it together until well distributed and in small clumps.
sandi-in-hawaii
Well-known member
The recipes at the link look good!
http://www.oregonlive.com/foodday/index.ssf/2009/09/when_is_a_grape_not_a_grape_wh.html
http://www.oregonlive.com/foodday/index.ssf/2009/09/when_is_a_grape_not_a_grape_wh.html
shaun-in-to
Well-known member
Schiacciata--first in Sandi's link. My favorite use for purple grapes (and my annual recipe in
link--the wine in the dough is a nice touch). It was traditionally made to celebrate the grape harvest. In Italy you get it everywhere in the season, although now, maybe for the seed-hating tourist crowd, it's sold "con siemi" (with seeds) or "senza siemi" (without seeds).
I prefer it senza myself. Crunching on the seeds is ... weird. Made a little less sweet, schiacciata makes a great starter; made without the rosemary and with a little more sugar or honey, it's a super dessert.
http://www.epicurious.com/recipes/food/views/Focaccia-with-Grapes-Schiacciata-con-Luva-104514
link--the wine in the dough is a nice touch). It was traditionally made to celebrate the grape harvest. In Italy you get it everywhere in the season, although now, maybe for the seed-hating tourist crowd, it's sold "con siemi" (with seeds) or "senza siemi" (without seeds).
I prefer it senza myself. Crunching on the seeds is ... weird. Made a little less sweet, schiacciata makes a great starter; made without the rosemary and with a little more sugar or honey, it's a super dessert.
http://www.epicurious.com/recipes/food/views/Focaccia-with-Grapes-Schiacciata-con-Luva-104514
shaun-in-to
Well-known member
I hope you love your food mill. I use mine all the time, while the food processor gathers dust.
steve2-in-la
Well-known member
"Schiacciata"? I get that in my back sometimes. Hurts like CRAZY! I find a jacuzzi soak helps. ;>D