Lemon Cream Stuffed Grapes Recipes

LEMON CREAM-STUFFED GRAPES

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended. Cover and refrigerate for 1 hour., Cut a deep "X" in the top of each grape to within 1/4 in. of bottom. Carefully spread each grape apart. Transfer cream cheese mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe filling into grapes. Refrigerate until serving.

GRAPES STUFFED WITH CHEVRE

Steps:

• Wash the grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape.
• In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios.

STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE

Steps:

• Mix all the ingredients for the filling.
• Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
• Cut the stems off the grape leaves.
• Place a leaf on the counter, bottom side up, stem end toward you.
• Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
• Do not wrap too tightly as the rice will expand as it cooks.
• Place the rolled leaves on top of the single layer in the bottom of the pot.
• Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
• Place a medium plate over the top of the leaves as a weight.
• Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
• Cover and bring to a light simmer. Cook 1 hour.
• Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
• Serve warm with Egg-Lemon Sauce on top.
• Egg Lemon Sauce.
• Heat chicken stock in a saucepan.
• In a separate pan, melt butter and mix in flour.
• Add butter/flour mixture to stock to thicken.
• Whip eggs, lemon juice and water together in a bowl until frothy.
• Add egg mixture to thickened stock, stirring constantly.
• Warm the mixture, but do not boil, continuing to stir until thick.
• Add salt and pepper to taste.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

FRESH LEMON CREAM CREPES

Steps:

• In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
• In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
• To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.

STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY

Steps:

• GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
• Remove grape leaves from the jar and open up onto a big plate.
• Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
• Make sure you do not put to much filling in each one.
• Then place them in a Corningware dish or sauce pan as noted below.
• In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
• Place some of the smaller grape leaves in the dish/pan.
• Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
• Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
• Then place the Corningware glass cover upside down and onto the small flat plate.
• Cook, simmer on a low heat for about 1 hour.
• While cooling make the Egg-Lemon Sauce; See directions below.
• Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
• Serve with lemon wedges on the side.
• EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
• Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
• Add salt.
• Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
• Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
• Remove from the heat for about 1 minutes.
• Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
• NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
• Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

SWEET AND SOUR STUFFED GRAPE LEAVES

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
• In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
• In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
• Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
• Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.