music-city-missy
Well-known member
I bought a container at Costco and no one else will eat them but me and I can't eat that many that fast. Ideas?
What to make with a bunch of red seeded grapes?
- Thread starter music-city-missy
- Start date
Baby Lettuces with Red Grapes Pecans and Roquefort Croutons
http://www.partiesthatcook.com/recipes/soup-salad-pasta/baby-lettuces-with-red-grapes-pecans-and-roquefort-croutons-salad-recipe/
http://www.partiesthatcook.com/recipes/soup-salad-pasta/baby-lettuces-with-red-grapes-pecans-and-roquefort-croutons-salad-recipe/
Roasted Butternut Squash, Red Grapes, and Sage
http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Red-Grapes-and-Sage-232887
http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Red-Grapes-and-Sage-232887
Chicken Salad with Red Grapes and Walnuts
http://soupbelly.com/2009/05/19/chicken-salad-with-red-grapes-and-walnuts/
http://soupbelly.com/2009/05/19/chicken-salad-with-red-grapes-and-walnuts/
patbastrop
Well-known member
Freeze them and throw them into a Vitamix with other fruits for a smoothie!
seeds and all.
seeds and all.
Tried & True: Champagne Marinated Grapes
I think nlb first posted these at GRS ... here are my notes:
I've made these several times to rave reviews. Even caught someone stealing some from my plate after her supply ran out!
Champagne Marinated Grapes
6 c seedless green and red grapes (3 cups ea.)
1 c unsweetened pineapple juice
1 c champagne (non-alcoholic champagne can be used)
2 T sugar
1 t. grated lemon rind
Place grapes in a shallow dish. Combine pineapple and the next 3 ingredients. Pour over grapes. Cover and marinate in refrigerator at least 8 hours.
Serves 8
I think nlb first posted these at GRS ... here are my notes:
I've made these several times to rave reviews. Even caught someone stealing some from my plate after her supply ran out!
Champagne Marinated Grapes
6 c seedless green and red grapes (3 cups ea.)
1 c unsweetened pineapple juice
1 c champagne (non-alcoholic champagne can be used)
2 T sugar
1 t. grated lemon rind
Place grapes in a shallow dish. Combine pineapple and the next 3 ingredients. Pour over grapes. Cover and marinate in refrigerator at least 8 hours.
Serves 8
melissa-dallas
Well-known member
Mix blue cheese & cream cheese. Season. Roll grapes in cheese & then nuts.
mariadnoca
Moderator
REC: Glazed Chicken and Grapes
Glazed Chicken and Grapes
Healthy, fast, 15 minute meal that looks good enough for company. Serve with a green salad, quick cook rice, and steamed veggies for a quick meal.
4 medium boneless skinless chicken breast halves (1 lb total)
Nonstick cooking spray
3/4 c seedless red grapes
3 fresh parsley springs
1/3 c apple jelly
2 T dry sherry or white wine (I use Sherry)
2 t lemon juice
Salt & pepper
Rinse chicken; pat dry. Spray an unheated large skillet with cooking spray. Pre-heat skillet over medium heat. Add chicken and cook 8-10 minutes or until tender and no longer pink, turning once. Transfer to serving plate, cover to keep warm.
Then cut grapes in half and snip parsley. Add apple jelly, sherry, lemon juice, 1/4 t salt and dash of pepper to skillet. Cook and stir till jelly is just melted. Add helved grapes and parsley. Heat through then spoon mixture over chicken and serve.
Serves 4
Glazed Chicken and Grapes
Healthy, fast, 15 minute meal that looks good enough for company. Serve with a green salad, quick cook rice, and steamed veggies for a quick meal.
4 medium boneless skinless chicken breast halves (1 lb total)
Nonstick cooking spray
3/4 c seedless red grapes
3 fresh parsley springs
1/3 c apple jelly
2 T dry sherry or white wine (I use Sherry)
2 t lemon juice
Salt & pepper
Rinse chicken; pat dry. Spray an unheated large skillet with cooking spray. Pre-heat skillet over medium heat. Add chicken and cook 8-10 minutes or until tender and no longer pink, turning once. Transfer to serving plate, cover to keep warm.
Then cut grapes in half and snip parsley. Add apple jelly, sherry, lemon juice, 1/4 t salt and dash of pepper to skillet. Cook and stir till jelly is just melted. Add helved grapes and parsley. Heat through then spoon mixture over chicken and serve.
Serves 4
dawn_mo
Well-known member
How about some homemade grape jam or sorbet? REC: Concord Grape Jam
Sorbet recipe link: http://www.epicurious.com/recipes/food/views/Concord-Grape-Sorbet-em-Sorbetto-di-Uva-em-354985
Concord Grape Jam
yield: Makes 6 or 7 (1/2-pint) jars
active time: 2 3/4 hr
total time: 1 day (includes time for flavors to develop)
This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.
Ingredients
5 lb Concord grapes, stemmed
5 cups sugar
3 tablespoons fresh lemon juice
Special equipment: 7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk
print a shopping list for this recipe
Preparation
Sterilize jars:
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
Cook jam:
Chill 2 small plates (for testing jam).
Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
Seal, process, and store jars:
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
Cooks' notes:
Let jam stand in jars at least 1 day for flavors to develop. · Jam keeps in sealed jars in a cool dark place 5 to 6 months.
http://www.epicurious.com/recipes/food/views/Concord-Grape-Jam-232813
Sorbet recipe link: http://www.epicurious.com/recipes/food/views/Concord-Grape-Sorbet-em-Sorbetto-di-Uva-em-354985
Concord Grape Jam
yield: Makes 6 or 7 (1/2-pint) jars
active time: 2 3/4 hr
total time: 1 day (includes time for flavors to develop)
This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.
Ingredients
5 lb Concord grapes, stemmed
5 cups sugar
3 tablespoons fresh lemon juice
Special equipment: 7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk
print a shopping list for this recipe
Preparation
Sterilize jars:
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
Cook jam:
Chill 2 small plates (for testing jam).
Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
Seal, process, and store jars:
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
Cooks' notes:
Let jam stand in jars at least 1 day for flavors to develop. · Jam keeps in sealed jars in a cool dark place 5 to 6 months.
http://www.epicurious.com/recipes/food/views/Concord-Grape-Jam-232813
This is good REC: Oriental Cabbage Grape Salad
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8570
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8570
Rec: Ch
I think you should just make all of the above recipes & have a party!
by Trish Magwood – Party Dish
via FoodNetwork.ca
8 oz chèvre, softened
4 oz cream cheese, softened
3 T port
pinch salt
2 lb seedless green grapes
1 c pistachios, shelled, lightly toasted & ground
In a bowl, mix together chèvre and cream cheese. Add port and salt; mix until smooth.
Measure out 1 teaspoonful of the cheese mixture and press a grape into it. Cover the grape and cheese with plastic wrap. Using the plastic wrap, evenly distribute cheese around grape. Remove plastic wrap and coat the cheese-covered grape with ground pistachios.
Refrigerate until serving.
Yield: 48
I think you should just make all of the above recipes & have a party!
by Trish Magwood – Party Dish
via FoodNetwork.ca
8 oz chèvre, softened
4 oz cream cheese, softened
3 T port
pinch salt
2 lb seedless green grapes
1 c pistachios, shelled, lightly toasted & ground
In a bowl, mix together chèvre and cream cheese. Add port and salt; mix until smooth.
Measure out 1 teaspoonful of the cheese mixture and press a grape into it. Cover the grape and cheese with plastic wrap. Using the plastic wrap, evenly distribute cheese around grape. Remove plastic wrap and coat the cheese-covered grape with ground pistachios.
Refrigerate until serving.
Yield: 48
patbastrop
Well-known member
YUM! do you freeze them first?
heather_in_sf
Well-known member
These were delicious, REC: Phyllo Pastries with Brie and Walnut-Grape Salsa
Phyllo Pastries with Brie and Walnut-Grape Salsa
(approx. 30 mini pastries)
2-3 packages Athens pre-baked phyllo pastry shells (Safeway carries them in frozen section)
8 oz. brie, rind removed
1 c. seedless red grapes, cut in half
1/4 t. kosher salt
1/4 t. fresh chopped rosemary
1/4 t. fresh minced garlic
1/8 t. pepper
2 Tbls chopped green onions (green part)
1 Tbls (or less) balsamic vinegar
2 t. walnut oil
1/2 c. finely chopped walnuts, toasted
Coarsely process the grapes and salt, then let sit in a strainer while you chop the other ingredients. In small bowl, mix rosemary, garlic, pepper, green onions, vinegar, and walnut oil. Add grape mixture. Place small amount of brie in pastry shell (approx. 1/2 t. or nickle sized piece, top with 1/2 t. salsa, then sprinkle with toasted walnuts. Repeat until you run out. Bake for approx. 5 mins at 300, until brie melts.
from Bern's friend Jane - her Sinatra party
Phyllo Pastries with Brie and Walnut-Grape Salsa
(approx. 30 mini pastries)
2-3 packages Athens pre-baked phyllo pastry shells (Safeway carries them in frozen section)
8 oz. brie, rind removed
1 c. seedless red grapes, cut in half
1/4 t. kosher salt
1/4 t. fresh chopped rosemary
1/4 t. fresh minced garlic
1/8 t. pepper
2 Tbls chopped green onions (green part)
1 Tbls (or less) balsamic vinegar
2 t. walnut oil
1/2 c. finely chopped walnuts, toasted
Coarsely process the grapes and salt, then let sit in a strainer while you chop the other ingredients. In small bowl, mix rosemary, garlic, pepper, green onions, vinegar, and walnut oil. Add grape mixture. Place small amount of brie in pastry shell (approx. 1/2 t. or nickle sized piece, top with 1/2 t. salsa, then sprinkle with toasted walnuts. Repeat until you run out. Bake for approx. 5 mins at 300, until brie melts.
from Bern's friend Jane - her Sinatra party