20 BEST WAYS TO COOK WITH GRAPES
These simple grape recipes go well beyond jams and wine! From parfaits and smoothies to pies and galettes, give these fruity dishes a try, and you won't be disappointed.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a grape recipe in 30 minutes or less!
Nutrition Facts :
GRAPE CUPS
Use these grape cups to make our Chevre Grapes.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 dozen
Number Of Ingredients 1
Steps:
- Using a sharp knife, slice grapes in half crosswise. Trim uncut sides of each half just enough to achieve a flat bottom so that grapes do not roll around.
- Using a small melon baller, gently scoop out flesh and seeds of grape, leaving enough flesh to keep grape stable and firm. Repeat with remaining grapes, and store cut-side down in single layers on damp paper towels, tightly covered, in the refrigerator until ready to use. Grape cups may be made 4 to 6 hours before filling.
BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 2 dozen
Number Of Ingredients 4
Steps:
- In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.
GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
GRAPE DUMPLINGS
Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they've been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness.
Provided by Kevin Noble Maillard
Categories dumplings, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
- Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
- Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
- Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
- Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
- Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
- Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
- Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
- Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
GRAPE MUFFINS
This is a great and tasty muffin. Personaly i think they are best when they are frozen. From the "Breasts of Friends" cookbook-(my favorite!) Tip:You can extend the season of grapes by freezing them in 1 1/2 cup batches and throwing them into the batter frozen.
Provided by BestTeenChef
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line 12 Muffins tins with paper cups.
- Combine flour, sugar, and baking powder. Make a well in the center.
- Add milk, eggs, butter and vanilla.
- Stir until ingredients are combined. Lightly fold in grapes.
- Bake 25 minutes or until golden brown on top, Cool in pan.
Nutrition Facts : Calories 266.6, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 166.1, Carbohydrate 41.2, Fiber 0.9, Sugar 19.7, Protein 4.6
JELL-O GRAPE CUPS
Also Known As: DINOSAUR DELIGHT
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved.
- Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
- Stir grapes into gelatin; spoon into 8 dessert glasses. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 2 g
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