Champagne Grapes Recipes

CHAMPAGNE GRAPES

Champagne Grapes image

Provided by Lauren Purcell

Categories Champagne Dessert Marinate Grape Self

Number Of Ingredients 5

Ingredients

2 lb red seedless grapes
3 cups dry Champagne or sparkling wine at room temperature
1/4 cup granulated sugar
1 tbsp lemon zest, plus more for garnish
2 tbsp superfine sugar

Steps:

Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.

GRAPE WINE

Grape Wine image

August Lueders and Sons owned and operated a vineyard and winery in Frohna, established in 1868. Although Martha, Concord, Seedling, and Niagara grapes were grown, their famous product was "Martha Wine" and they had a customer list not only in Missouri but in many other states as well. The grapes were processed and the wine aged in 360 gallon wooden barrels called "hogsheads" in the basement under the large general store owned by Mr. Lueders. When sold, the wine was bottled in 5 gallon , jugs or in smaller sized long, narrow, dark glass bottles. When the Volstead Act was passed in 1918 the government permitted Mr. Lueders to sell his remaining supply for Communion purposes only. Here is the original recipe for this famous wine. Recipe from August Laueders from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri.

Provided by Charlotte J

Categories Beverages

Time 45m

Yield 5 gallons of wine

Number Of Ingredients 3

Ingredients

grapes (enough to drain off 5 quarts)
10 lbs sugar
water

Steps:

Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.

Nutrition Facts : Calories 3510.8, Carbohydrate 907, Sugar 906.4

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

Pan-Seared Scallops with Champagne Grapes and Almonds image

Categories Fruit Nut Shellfish Appetizer Sauté Quick & Easy Almond Scallop Fall Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Ingredients

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley

Steps:

Sprinkle scallops with salt and pepper.
Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

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