Grapes A La Creme Recipes

SUCRE A LA CREME

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

POTS DE CRèME WITH RIESLING-POACHED GRAPES

Steps:

• Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
• Preheat oven to 325°F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
• Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
• Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.

COOKED GRAPES WITH CREAM

Steps:

• Place grapes, vinegar and water in a stainless-steel saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook gently for about 5 minutes. The grapes will lose their red color and begin to crack open.
• Meanwhile, in a bowl combine the lemon rind, lemon juice, honey and mint leaves. When grapes are cooked, add them to lemon-honey mixture and stir well. When cool, add the Cognac. Serve in wine glasses, garnished with a spoonful of sour cream.

GRAPES A LA CREME

Steps:

• Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well.
• Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top.
• Chill in the refrigerator for 6 hours or more. Serves 6 to 8.

CREAM-TOPPED GRAPES

Steps:

• In a small bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping.

RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
• Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
• In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.

QUEBEC FUDGE (SUCRE A LA CREME)

Steps:

• Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
• Remove from heat and mix in well the icing sugar.
• Mix in nuts if adding.
• Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.