Grappa Cream Recipes

CREAMY GRAPE SALAD

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

GRAPPA MASCARPONE CREAM

Steps:

• Beat cream while slowly adding sugar until firm peaks form.
• In a separate bowl, beat the mascarpone. Add the whipped cream and grappa, blending well.
• To serve, slice each cake into six pieces and place on a dessert plate. Place persimmon wedges around the cake. Place about a tablespoon of mascarpone cream on each plate.

MILLEFOGLIE WITH GRAPPA CREAM AND RHUBARB

Steps:

• Make custard:
• Bring 2 cups milk with salt to a boil in a 3-quart heavy saucepan. Meanwhile, whisk together yolks, sugar, flour, cornstarch, and remaining 1/4 cup milk in a bowl. Add one third of hot milk to yolk mixture in a slow stream, whisking, then add to milk remaining in saucepan, whisking.
• Bring custard to a boil over moderate heat, whisking, and boil, whisking, 2 minutes. Remove from heat and stir in butter until melted, then stir in grappa. Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, at least 1 hour.
• Cook rhubarb while custard chills:
• Simmer rhubarb, water, sugar, and grappa in cleaned 3-quart heavy saucepan, uncovered, stirring gently once or twice, until rhubarb is tender but not falling apart, about 4 minutes. Set pan in a bowl of ice and cold water and let stand 2 minutes to stop cooking.
• Slowly pour rhubarb mixture into a sieve set over a bowl. Return syrup to saucepan, reserving rhubarb, and boil until reduced to about 1/2 cup, about 10 minutes. Keep rhubarb and syrup, covered, at room temperature until ready to use.
• Prepare pastry while rhubarb cooks:
• Preheat oven to 400°F.
• Unfold 1 puff pastry sheet and gently roll out into a 14-inch square with a rolling pin on a lightly floured surface. Transfer to a buttered large baking sheet and prick all over with a fork. Repeat with remaining sheet.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pastry is puffed and golden, about 15 minutes total. Cool on baking sheets on racks.
• Trim edges of pastry with a large serrated knife. Cut each sheet into 12 (3-inch) squares and break pastry scraps into small shards.
• Assemble millefoglie:
• Beat cream (for custard) in a bowl with an electric mixer until it just holds soft peaks. Whisk custard to loosen, then fold in whipped cream gently but thoroughly.
• Dollop 2 rounded tablespoons of grappa cream on each of 8 dessert plates and top with half of rhubarb. Cover cream and rhubarb on each plate with a pastry square. Make another layer with remaining grappa cream, rhubarb, and pastry squares, then top with pastry shards. Sift confectioners sugar evenly over each serving and drizzle with syrup.

GRAPES IN SOUR CREAM

Steps:

• Mix the sour cream and brown sugar together.
• Toss with the fruit.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes and remove from stems.
• Chill.
• Whisk sour cream in a small bowl.
• Place grapes in serving dishes.
• Spoon sour cream over grapes and sprinkle with brown sugar.

CREAM CHEESE GRAPES

Steps:

• Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts.
• Refrigerate cream cheese mixture for at least 2 hours before serving.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes, and remove from stems. Chill.
• Whisk sour cream in a small bowl. Place grapes in serving dishes. Spoon sour cream over grapes, and sprinkle with brown sugar.

GRAPPA CREAM

Steps:

• Whip the cream until well thickened but not airy. Add the sugar and salt and whisk to incorporate completely. Add the grappa and whisk to combine.