From entrees to desserts...
who knew grapes could be this versatile.
From entrees to desserts...
who knew grapes could be this versatile.
Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9×13 pan. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don’t stir. Chill for 3‐4 hours.
Sprinkle chicken or fish with salt and pepper. Heat oil in a frying pan and brown on each side. Remove to baking dish and bake 12 minutes at 375 degrees F. Sauté shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash pepper and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grapes and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Makes 2 servings.
Nutritional Analysis Per Serving: 264 Cal., 27 g pro., 8 g fat (27% Cal. from fat), 16 g carb., 73 mg chol., 1.0 g fiber, 650 mg sodium.
*For grilled chicken, prepare sauce by sautéing shallots in olive oil, then completing the sauce per directions above.
Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month.
Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries.
A light and fluffy baked style pancake
To make 4 count, 6” Mini Skillets you will need:
• 4 cups flour
• 4 cups milk
• 8 large eggs
• 20 Pretty Lady red seedless grapes, halved
• Stick of butter
Heat oven to 425 degrees
Whisk eggs, milk, & salt together in a bowl, then add flour until smooth. Coat each oven safe skillet with melted butter to create a “non stick” pan. Pour mixture into skillet, place 5 grape halves around center then cook on stove-top without touching for 1 minute.
Remove from heat and place in oven for 13 minutes and do not open the door. At 13 minutes reduce heat to 350 and let bake an additional 22 minutes or until puffed up & golden brown.
To make Grape-Apple Compote you will need:
• 10 Pretty Lady red seedless grapes, halved
• 10 Pretty Lady green seedless grapes, halved
• 1 cup diced Pink Lady apples
• 1 tsp vanilla
• ¼ cup white or brown sugar
• 1 tsp cinnamon
• ½ cup butter
• ¼ cup water (if needed)
While your Mini Skillet is baking (and this can be done ahead of time and stored in the fridge up to 5 days)
Melt ½ cup butter on medium heat in small sauce-pan. When the butter is melted, add the sugar, once sugar is dissolved, add the rest of your ingredients except for water. Cook for about 1-2 minutes on medium heat then, reduce to a very low simmer until fruit is soft but has not lost composition. Add a touch of water at a time if the fruit is not releasing enough water on its own but do NOT make it a liquid.
When your Mini Skillet is done baking, serve immediately before pancake falls, then top with Grape-Apple Compote.
Mix grapes, lettuce and carrots. Add Honey-Lime Dressing and toss to mix. Makes 6 servings. Honey-Lime Dressing: Combine 1/3 cup lime juice, 1/4 cup honey, 1 teaspoon grated lime peel, 1 teaspoon salt and a generous dash of cayenne pepper; mix well until all ingredients are blended.
Makes about 1/2 cup.
Nutritional Analysis Per Serving: 95.7 Cal., 1 g protein, .4 g fat (4% Cal. from fat), 24.8 g carb., 0 mg chol., 1 g fiber and 365 mg sodium.
Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.
Combine juice and liqueur; stir in fruits except for 4 small grape clusters. Chill thoroughly. Garnish each serving with small clusters of grapes.
A simple and surprisingly delicious ice cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand‐ cranked or electric ice cream maker.
Makes 1 quart.
Preheat oven to 350 degrees. Grease a 9 × 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and 3/4 cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.
Sift dry ingredients into mixing bowl. Add shortening, 1/2 cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. NOTE: Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings.
1 cup California seedless grapes, halved 1 cup shredded Monterey Jack cheese 1/2 cup shredded carrots
1/4 cup chopped celery salt and pepper to taste 4 pita breads, halved prepared salsa
Lightly mix grapes, cheese, celery, salt and pepper; refrigerate until lunch time. To serve, fill pita halves with grape filling and salsa.
300 cal., 13.6 g pro., 9.7 g fat (28% Cal. from fat), 40.6 g carb., 25 mg chol., 1.4 g fiber and 499 mg sodium.
In a large bowl, combine lettuce, grapes and shrimp. Break Ramen noodles into small pieces (save the seasoning packet for another use) add to salad with the chow mein noodles, raisins, onion, and walnuts. Drizzle with dressing, toss to coat.
Makes 16 servings.
Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with 1⁄2 cup ranch salad dressing. Chill before serving.
Combine all ingredients except lettuce; mix well. Serve on lettuce leaves. Makes 4 servings.
Lemon-Mustard Dressing: Combine 2 tablespoons vegetable oil, 2 tablespoons lemon juice, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Makes 1/4 cup.
Nutritional Analysis Per Serving: 248 Cal., 10.2 g pro., 7.6 g fat (22% Cal. from fat), 36.6 g carb., 0 mg chol., 9.3 g fiber and 170 mg sodium.
Combine whipped topping, marshmallows, and shredded coconut. Carefully fold in all three colors of grapes. Store in refrigerator until ready to serve.
Just before serving, top with sliced grapes to give a sharp pop of color to this delicious version of a classic salad.
Preheat the oven to 375 degrees F. Place grapes on baking sheet and drizzle with a tablespoon of olive oil and salt and pepper to taste. Roast for about 20 minutes or until the skins begin to pucker. Remove and cool to touch.
With remaining olive oil, brush on outer slice of bread. Place cheese and grapes on one slice and top with other. Place oil side down on Panini press or grill. Cook on each side until cheese is melted.
Arrange Pretty lady Green Seedless grapes on skewers lengthwise, leaving a 1 inch space at the end. Wrap Styrofoam block with foil to look like a present, this will be the base of your “tree.” Arrange 4 inch skewers in a circular formation in center of the block. Push the one inch space at the end of the skewer through the foil and into the Styrofoam. Insert skewers at an angle so they lean into the middle of the formation, creating the inner branches of the “tree.” Follow with 8 inch skewers in a larger circle outside the smaller one. Turn the “tree” on its side and drizzle both chocolates, rotating the “tree” as you go. (This step is much simpler if two people are involved.) Place the tree in the refrigerator for 2 hours, allowing chocolate to firm up.
Preheat oven to 350 degrees F. Combine balsamic vinegar, extra virgin olive oil, sugar, and black pepper. Toss in Pretty Lady grapes and tomatoes. Roast in oven for 30-40 minutes. Remove and mash up some of the fruit to make a chunky consistency. Use immediately or store in air-tight container.
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and drizzle 2-4 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Pick off vine and rinse grapes. Combine all ingredients with grapes and roast in oven for 30-40 minutes. Mix every 15 minutes to ensure roasting all over. Take out of oven, let cool to room temp.
Roll out pastry dough to ¼” thickness and cut out 2-3″ circles. Place a tablespoon of filling in the center and fold over like a taco. Crimp with a fork, egg wash, sprinkle with raw sugar and place empanadas on baking sheet for 15-20 mins in a preheated oven at 375 degrees F.
Place Red Grapes in refrigerator. In a food processor, add cheese and Pomegranate juice and blend until smooth.
Place cheese mixture in a bowl and refrigerate for at least thirty minutes. Once chilled, Place the cheese mixture in the center of the nuts and grapes. Using one hand, dip the grape into the cheese mixture and roll until coated with cheese. Then roll the cheese covered grape in the nut mixture creating a rustic ball shape. Place the Red Grape Gorgonzola Crunch ball on a plate and chill until ready to serve.
Once chilled you can shape the balls or leave them rustic – it is up to you.
Pre-heat a large skillet over medium high heat. Lightly coat the pan with oil, wiping away any excess with a paper towel. Place the cashews in the pan and toss while very lightly salting with sea salt. Once salted, try not to stir for one minute or until the nuts start to lightly brown. Once the nuts start to brown add the rosemary and toss. Then add the almonds, toss again, let it rest for a minute and remove from the heat and let cool- you want to warm the almonds, not roast them.
Once cool, place nut mixture in a large plastic freezer bag using a meat mallet or the back of a large spoon, crush the nuts to the consistency of the topping for an ice-creamsundae.
Prepare two box mixes of your favorite yellow cake mix per the box directions.
Split the batter evenly between two 8 or 9 inch round cake pans. Pans will be approximately ¾ full.
Before baking, swirl ½ c sliced Pretty Lady Green Seedless Grapes into each mixture. Bake as directed.
Once thoroughly cooled, using fishing line or a large knife, carefully remove the rounded top of one of the cakes, leaving the top of the cake level with the top of the baking pan.
Combine powdered sugar with frosting. On the flattened cake, use frosting to place grapes in a ring along the outside edge of the cake.
To keep the top layer level, place a large dollop of frosting in the center of the bottom layer.
Add the top cake.
Apply a large dollop of frosting to the center of the top cake, arrange grapes in a mountain peak formation.
Store in refrigerator for 1 hour before serving, allowing frosting to firm up.
Pat pizza dough into bottom of 10-inch pizza pan. Spread dough with sauce. Arrange Canadian-style bacon, artichoke hearts and grapes on sauce. Sprinkle cheeses evenly over top. Bake at 400 degrees F 10 to 12 minutes or until cheese melts and edges brown.
Makes 6 servings.
*One ready-to-use, (10-inch) pizza shell may be used.
Nutritional Analysis Per Serving: 246 Cal., 14 g pro., 8 g fat (27% Cal. from fat), 34 g carb., 16 mg chol., 4 g fiber and 805 mg sodium.
Whip cheese, slowly add cream, beat until thick. Fold in other ingredients. Pour into muffin cup pans lined with cupcake papers. Garnish with nuts, maraschino cherries or coconut. Makes about 18 cupcakes. Place in freezer. When frozen, remove from pans, put in plastic bags and return to freezer. Recommended storage time up to 1 month. To serve: remove from paper cups, place on crisp greens.
Combine all ingredients except radishes. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours. Garnish each serving with sliced radishes.