Ice Cream With Roasted Grapes And Walnut Oil Recipes

30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS

Steps:

• Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
• Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
• While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
• Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

ICE CREAM WITH ROASTED GRAPES AND WALNUT OIL

Steps:

• Preheat broiler.
• Toss grapes with 2 teaspoons oil in a shallow baking pan and broil 5 to 6 inches from heat just until grapes burst, about 6 minutes.
• Spoon grapes with juice over scoops of ice cream, then sprinkle with nuts and drizzle each serving with 1 teaspoon of remaining oil.

ROASTED GRAPES WITH YOGURT

Steps:

• Break grapes into clusters of 5 or 6 grapes. Arrange on baking sheet and drizzle with oil.
• Sprinkle with salt and pepper if desired. (I love the pepper).
• Roast at 450F for ~ 15 minutes until skins are slightly crisp but grapes are still soft inside. Check several times.
• Serve warm or at room temperature with the yogurt.
• I like them warm with the yogurt almost frozen. Makes a delish lunch.
• Yummy!
• If you feel you want to serve them hot out of the oven, hold the thicker stem part of the cluster, using a fork placed between grape and stem and pull grape off.