GRAPE CAKE | EPICURIOUS
Any kind or mix of seedless grapes will work for this crowd-ready snack cake. We prefer adding Thomcord grapes, which give you all the intense juicy punch of a Concord grape without the annoying seeds.
Provided by Samantha Seneviratne
Time 1h15m
Yield 20 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 13x9" pan. Lightly dust pan with flour, tapping out excess. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
- Transfer 1 cup hazelnuts to a medium bowl (reserve remaining hazelnuts for the cake). Add brown sugar, 1/2 cup flour, 3 Tbsp. granulated sugar, and 1/4 tsp. salt and mix to combine. Using a fork, mix in 6 Tbsp. melted butter until well combined; set streusel aside.
- Pulse reserved 3/4 cup hazelnuts and remaining 1 1/2 cups granulated sugar in a food processor until nuts are finely ground. Add lemon zest and remaining 1/2 cup room-temperature butter and pulse until combined, about 1 minute. Add eggs one at a time, scraping down sides of bowl as necessary. Add vanilla and pulse just to combine.
- Whisk baking powder and remaining 2 cups flour and 3/4 tsp. salt in a medium bowl. Pulse in half of dry ingredients to combine, then pulse in yogurt. Pulse in remaining dry ingredients until just combined.
- Transfer batter to prepared pan; smooth top. Sprinkle with three-quarters of the grapes. Top with streusel, then sprinkle with remaining grapes. Bake cake on a rimmed baking sheet until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes. Transfer cake to a wire rack and let cool.
SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly., In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended., Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal., In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.
Nutrition Facts : Calories 662 calories, Fat 34g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 73g carbohydrate (16g sugars, Fiber 4g fiber), Protein 17g protein.
ORANGE AND GRAPE TORTELLINI SALAD
Make and share this Orange and Grape Tortellini Salad recipe from Food.com.
Provided by Judith N.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; rinse under cold running water.
- Set aside to cool.
- When cool, combine pasta, grapes, oranges, onion and nuts in a medium bowl.
- Add dressing; toss to coat.
- Recipe can easily be doubled or tripled.
Nutrition Facts : Calories 344.4, Fat 9.8, SaturatedFat 2.8, Cholesterol 26.8, Sodium 223.1, Carbohydrate 56.9, Fiber 4, Sugar 21.9, Protein 11
TASTY TORTELLINIS
Serve these marinated tortellinis as an appetizer with party toothpicks. Can also be used for a nice pasta salad lunch in larger size servings ...Optional ingredients: celery chunks, snow peas, artichoke hearts, salami or cheese chunks, green, yellow, or red pepper chunks, thin carrot slices, pearl onions (use your imagination!). Garnish with fresh parsley, if desired.
Provided by Nancy R.
Categories Appetizers and Snacks Pasta Appetizer Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions--al dente.
- While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
- Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 16.4 g, Cholesterol 12.7 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 311.6 mg, Sugar 0.5 g
GRAPE AND HAZELNUT CRUMBLE
Make and share this Grape and Hazelnut Crumble recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Reserve 3 tablespoons of the orange juice. Combine grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes. Whisk together reserved orange juice and cornstarch. Add mixture to grapes and cook stirring occasionally, until grape filling boils and thickens, about 1 minute. Add lemon juice to taste.
- Transfer filling to a shallow 4-cup baking dish or 8-inch round pan. If desired, individual ramekins may be used.
- TO PREPARE TOPPING: In a medium bowl, stir together flour and salt. On a cutting board, thinly slice butter and chop into tiny pieces; add butter to flour mixture and toss to combine. Stir in oats and hazelnuts and sprinkle mixture evenly over grape filling in the baking dish. Bake in the center of the oven for 20-25 minutes until crust is golden.
Nutrition Facts : Calories 271.2, Fat 14.3, SaturatedFat 6, Cholesterol 22.9, Sodium 80.8, Carbohydrate 36, Fiber 2.4, Sugar 22.6, Protein 3.2
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