Roasted Grape Olive And Walnut Relish Recipes

GRAPE RELISH

Steps:

• Cut grapes in half vertically, the long way.
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes.
• Cool to room temperature on sheet on a rack.
• Toss together grapes with remaining ingredients and remaining 2 tablespoons oil.
• Spoon relish onto cheese crisps or other crackers and serve.

CHEDDAR CRISPS WITH ROASTED GRAPE RELISH

Steps:

• Make Cheddar crisps:
• Put oven rack in middle position and preheat oven to 400°F.
• Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
• Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
• Make grape relish:
• Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
• Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.

GRILLED LAMB CHOPS WITH ROASTED GRAPE, OLIVE, AND WALNUT RELISH

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Rub the chops with olive oil and sprinkle with the salt and pepper. Place the chops on the grill rack and cook for 4 to 6 minutes on each side for medium-rare. (Use a sharp knife to cut into one of the chops the meat should be juicy and pink.) Serve with the relish.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.