Grapesromanov Recipes

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GRAPES ROMANOV



Grapes Romanov image

Very elegant, but soooo easy. Very good light dessert after a substantial meal. The water clinging to the grapes and the brown sugar make a sauce, and the added flavors of the sour cream and nutmeg make a yummy dessert. I have a collection of bouillon soup cups and saucers that I use for this dessert as well as mousses, sherberts, etc.

Provided by Georgia Girl

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

6 -8 bunches thompson green grapes, a medium cluster for each serving
1 cup light brown sugar, firmly packed
1 cup sour cream
grated nutmeg

Steps:

  • Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
  • Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
  • Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
  • Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).

Nutrition Facts : Calories 479, Fat 8.6, SaturatedFat 5.2, Cholesterol 16.9, Sodium 42.1, Carbohydrate 105.2, Fiber 3.4, Sugar 93.4, Protein 3.9

GRAPE LEAVES



Grape Leaves image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

ROASTED GRAPES



Roasted Grapes image

This is wonderful served with cheese and crackers. It is also a great addition to a salad. You will think of other wonderful ways to serve these once you have tried them!

Provided by Ambervim

Categories     Low Protein

Time 35m

Yield 1 1/2 Cups

Number Of Ingredients 5

1 1/2 lbs red seedless grapes (black or green work well also)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 bunch rosemary (optional) or 1/2 bunch thyme (optional)

Steps:

  • Preheat oven to 425 degrees.
  • On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
  • Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
  • Let cool slightly and transfer to serving vessel.

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