Parmesan Grapes Recipes

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20 BEST WAYS TO COOK WITH GRAPES



20 Best Ways to Cook with Grapes image

These simple grape recipes go well beyond jams and wine! From parfaits and smoothies to pies and galettes, give these fruity dishes a try, and you won't be disappointed.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Grape Parfait
Chicken Waldorf Salad
Three Cheese Roasted Grape Pizza
Roasted Brussels Sprouts and Grapes
Roasted Grape, Goat Cheese and Honey Stuffed Sweet Potatoes
Grape Parmesan Salad
Pasta with Sausage and Red Grapes
Grape Crostini with Goat Cheese and Walnuts
Roasted Grape Oatmeal
Glazed Pearl Onions and Grapes
Grape Smoothie
Mexican Cold Rice Salad
Balsamic u0026amp; Thyme Roasted Grapes with Figs and Burrata
Sparkling Grape Soda
Apple Grape Galette
Peanut Butter and Jelly Chocolate Cups
Concord Grape Pie
Sour Patch Grapes
Chocolate Covered Grape Skewers
Grape Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a grape recipe in 30 minutes or less!

Nutrition Facts :

BALSAMIC ROASTED GRAPES



Balsamic Roasted Grapes image

A surprisingly delicious treat! Easy to make, and a hit with everyone who has tried them! Pairs well with wine and cheese.

Provided by Olivia

Categories     Appetizers and Snacks     Fruit

Time 20m

Yield 6

Number Of Ingredients 6

3 cups red or green grapes
olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
  • Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.8 g, Fat 5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 13.8 g

ALT-GRAIN PORRIDGE WITH SAUSAGES AND GRAPES



Alt-Grain Porridge With Sausages and Grapes image

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Provided by Chris Morocco

Categories     Bon Appétit     Barley     Grains     Parmesan     Grape     Sausage     Red Wine     Dinner     Winter     Fall

Yield Serves 4

Number Of Ingredients 14

Porridge:
1 cup spelt, wheat berries, or barley
Kosher salt, freshly ground pepper
1 ounce Parmesan, grated (about 1 cup)
2 tablespoons unsalted butter
Sausages and grapes:
1 tablespoon olive oil
4 sweet Italian sausages
1 cup red grapes
1/2 cup fruity red wine
1 tablespoon red wine vinegar
2 sprigs thyme
1 tablespoon unsalted butter
Kosher salt, freshly ground pepper

Steps:

  • Porridge:
  • Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
  • Sausages and grapes:
  • While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
  • Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
  • Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.

CREAMY POLENTA WITH SAUSAGES AND ROASTED GRAPES



Creamy Polenta with Sausages and Roasted Grapes image

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Quick & Easy     Dinner     Meat     Sausage     Cornmeal     Grape     Hominy/Cornmeal/Masa     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup medium-grind polenta (not instant)
3 large sprigs thyme, divided
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
1 pound fresh hot or sweet Italian turkey or chicken sausages
1/3 cup low-salt chicken broth
1 pound seedless red grapes, cut into bunches with stems attached
1/4 cup chopped shallots
1/3 cup dry white wine
Flat-leaf parsley leaves

Steps:

  • Preheat oven to 450°F. Stir polenta and 2 1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 10-12 minutes total, depending on strength of microwave. Stir in butter. Season to taste with salt and pepper; keep warm.
  • Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally, about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 12-15 minutes.
  • Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages. Sprinkle with parsley.

PARMESAN "GRAPES"



Parmesan

I got this recipe from an advertisement, I believe, in Homemakers' Magazine. Be sure to use Parmigiano-Reggiano. This makes fairly firm "grapes"; use a little more cream to make them softer if you want.

Provided by Jenny Sanders

Categories     Spreads

Time 4h30m

Yield 32 serving(s)

Number Of Ingredients 5

1 cup whipping cream
2 cloves garlic
1/8 teaspoon ground nutmeg
1/8 teaspoon ground pepper
6 ounces grated parmesan cheese

Steps:

  • Bring the cream, garlic, nutmeg and pepper to a boil.
  • Reduce heat to low; stir constantly.
  • Discard the garlic after a minute or two.
  • Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
  • Pour into a bowl to cool.
  • When cool, cover and refrigerate until firm, 4 hours to overnight.
  • Scoop out with a melonballer.
  • Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
  • Serve at room temperature with slices of baguette, crackers or rusks.

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