GRAPES-STARS OF AUTUMN
2020 is so uncertain that I’m not writing my usual post on Trick or Treat Dinners this year but if anyone needs menu suggestions click on Oct. 25, 2019 or Oct. 20, 2016
Grapes are another fall fruit that’s been cultivated for over 7,000 years. Originating in the eastern Mediterranean, like apples, grapes have innumerable species and are enjoyed raw, dried and in juice form. Only for grapes, ‘juice’ usually refers to wine. The fruit’s natural fermentation introduced man to alcohol and gives wine a history equal that of grape.
However, unlike other fruits, despite its history, grapes have practically no footprint in the culinary field. The leaves are used as wraps, cooks love grape seed oil, raisins are popular, and, more recently, fresh grapes do serve as featured notes in salads and on bruschetta, but rarely are they the base ingredient of a recipe, much less a serious dish for, say, an entrée.
The early settlers in North America were the first to create a lasting recipe for cooked grapes. The Indians harvested a native species, which the settlers rejected it as unstable for wine making. Careful cultivation led to the Concord grape and the development of grape jelly.
In 1869, Thomas Welch, a New Jersey physician-pharmacist-dentist developed a formula to pasteurize the Concord grape and produce a non-alcoholic juice as an alternative to wine for church services. The drink was so popular he bottled and sold it from his store. His children turned it into a commercial product which is still synonymous with his name.
Yet, in spite of the success of the juice and grape jelly’s has been a favorite for generations, finding fresh grapes on menus has remained relatively rare. The closest they get to dinner is as decorations in the centerpiece. I wanted to find out why and researched them in books and on line, with few results. There has been little culinary experimentation with grapes since the seedless varieties, with thin skins, were developed. The closest I came to serious recipes, other than salads and desserts is https://www.brit.co/grape-recipes/
I still don’t have a definitive answer, but I did find some interesting recipes to share with you to perk up your autumn meals. Since childhood, I’ve liked hot grapes with meat. My favorite is the Wild Rice Stuffed Cornish Hens below. Check it out-it’s a winner and so easy!!
RECIPES
White Gazpacho: Serves 4-6. From 500 3 Ingredient Recipes by Robert and Carol Hildebrand
The classic recipe for this soup is often called Almond, Garlic and Grape Soup and has many more ingredients.
4 slices of slightly stale white bread-crusts off in cubes
5 cloves of garlic-roasted or boiled for 5 min.
1 cup blanched almonds
2 Tbs. extra virgin olive oil
1 lb. green grapes-divided into 2 groups 2/3 whole & 1/3 halved
Cover the bread with cold water and soak for 10 min. Squeeze water from bread and process with the garlic, nuts, oil and 2/3 of the grapes plus 2 cups water until smooth, adding more water if needed. Season with salt and pepper and chill 1hr. to overnight. Adjust seasoning and serve cold garnished with the halved grapes.
Grape and Walnut Chutney: Serves 8-From The Bon Appetit Cookbook This recipe goes with pork, veal, duck and any poultry dark meat.
1 ½ lb. seedless red grapes
¼ cup red wine vinegar
3 Tbs. sugar
3 Tbs. balsamic vinegar
½ cup toasted, chopped walnuts
3 Tbs. chopped fresh Italian parsley
In a skillet over medium-high heat, stir grapes until warmed through about 2 min. Add sugar and vinegars and cook, stirring occasionally, until grape juices reduce slightly about 10 min. Add nuts and parsley and boil over high heat until juices thicken to syrup about 1 min. Save chilled and serve with pork, veal, duck and poultry dark meat dishes.
Cornish Game Hens with Wild Rice and White Grapes: Serves 4
4 Cornish Hens
1 box Long Grain and Wild Rice
8 lightly toasted slices of white bread if you decide to split the hens into 8 servings
2 cups chicken broth
2 Tbs. cornstarch or flour
¼ tsp. each thyme and rosemary
1 Tbs. butte
1lb. seedless white grapes, stems removed
Prepare the rice according to package directions, and use it to stuff the hens. If the birds are split, cover each stuffed half with a slice of bread and invert as placed in the pan. If left whole, place the hens breast side up in the pan. Rub the butter over the game hens. Pour ¼ cup broth in the bottom and roast at 350 deg. for 1 hour, basting every 20 min. and maintaining the fluid level in the pan. Meanwhile chop the giblets and cook them in 1 cup of broth. Spread the grapes out in a microwave safe pie plate with 1 Tbs. water. When the hens are done, add the pan drippings to the remaining broth with enough water to equal 1 cup. Dissolve the four or cornstarch in the cold broth, and add to the pan with the broth and giblets. Cook over medium heat until the sauce thickens. Microwave the grapes 30 sec. before serving and plate with the hens. Serve the sauce on the side.
Sautéed Chicken and Grapes: Serves 4-From 500 3 Ingredient Recipes by Robert and Carol Hildebrand
2 ½ lb. boneless, skinless chicken breasts
3 Tbs. oil
1 cup flour
1 lb. seedless green grapes
4-6 Tbs. butter
Clean the chicken, pat dry, season with salt and pepper and dredge in flour. Sauté in 3Tbs. butter over medium-high heat turning until crisp and golden. Place chicken on a baking sheet in a preheated 400 deg. oven and cook 15-20 min to finish. Do not clean sauté pan. While the chicken roasts, puree half the grape and press through a strainer to remove skins. Return the pan to the heat with the remaining grapes and sauté until slightly browned. Whisking, add the juice, salt and pepper and the butter 1 tablespoon at a time until sauce thickens. Remove as soon as all butter is melted or the sauce will break. Serve a hot breast on each plate with the sauce spooned over.
Roasted Chicken Sausage with Grapes and Onion: Serves 4-From 500 3 Ingredient Recipe by Robert and Carol Hildebrand
2 Tbs. oil
1 ½ lb. chicken or turkey sausage
1 lb. red onion- in julienne strips
½ lb. green grapes
Poach the sausage in a little water until done, about 20 min. Sauté the onion in the oil until soft and golden, about 2-4 min. Put the onions in a shallow 1 qt. baking dish, add the sausage and grape and bake in a preheated 350 deg. oven about 20-25 min. until brown on top.
Sole Veronique: Serves 2-There are many recipes for this dish but I’m quoting this because I so rarely recommend all microwave recipes. It’s no fail, I’ve used it for years after finding it in an almanac book
1 lb. flounder fillets
1 cup dry white wine
1 Tbs. cornstarch
¼ cup butter
2/3 cup light cream
½ tsp. salt
1 lb. seedless green grapes
Dissolve cornstarch in cream, then add 1/3 cup wine. Place the fish in a comfortably fitting microwave safe dish with the rest of the wine, cover with plastic wrap and microwave on high 4-5 min. turning once. Drain fish, set aside and let grapes marinate in the wine. Melt butter in a 4 cup microwave safe bowl 40 sec. on high with salt. Add cream mix to butter and microwave 1 min. stirring once. Continue to microwave 2- ½ min. stirring every 30 sec. Place fish with grapes alongside on microwave safe serving plate(s). Spoon sauce over and microwave on high 30 sec. Serve hot.
Snow Peas with Grapes: Serves 6
1 lb. snow peas-ends trimmed, cut on an angle in 1 inch pieces
¼ lb. seedless grapes-halved
2 Tbs. melted butter
Pinch lemon pepper-to taste
Melt butter in microwave, add lemon pepper to taste. Microwave snow peas 3-4 min.in 1 Tbs. water, or until crisp-tender, drain and add butter mixture and grapes Microwave 15 sec. more. Serve warm.
Sweet and Spicy Grapes: Serves 4-6
1 lb. seedless grapes
1 cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the grapes until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.
Grape Pie: Serves 8-10-From Taste of Home– https://www.tasteofhome.com/recipes/ruby-grape-pie/
Pastry for a 2 crust pie
4 cups (2 lbs.) seedless red grapes-halved
2/3 cup sugar
½ tsp. ground cinnamon
3 Tbs. cornstarch
2 Tbs. lemon juice
1 Tbs. lemon zest
2 Tbs. butter
Combine grapes, sugar and cinnamon in a saucepan, toss to coat and marinate 15 min. Add cornstarch, lemon juice and zest, bring to a boil, stir for 2 min. or until thickened. Pour into a pastry lined 9 inch pie plate, dot with butter and cover with top crust. Seal, trim, flute and cut steam holes in top. Bake at 425 deg. for 20 min. then at 350 deg. for 30-35 min. or until golden brown. Cool in a wire rack.
Grape Kuchen: Serves 6-8-A Kuchen pan looks like a 9-inch pizza pan. Shallow 9 inch pie tins can be used
Rich Egg Pastry
1 cup butter
3 cups flour
2 egg yolks
¼ cup cold water
1 lemon
¼ cup sugar
Cut butter into flour. Beat egg yolks and add water, combine the mixes adding lemon juice, zest and sugar. Pat into the pan ¾ inch thick.
Filling
1 ½ lb. seedless green grapes
¾ cup sugar
2 Tbs. flour
3 eggs –separated
¼ cup water
¼ cup sugar
Toss grapes with ¾ cup sugar and flour, fill crust. Beat egg yolks with water and drizzle over the fruit. Bake in a preheated 325 deg. oven 45 min. Beat egg whites stiff, adding ¼ cup sugar to form stiff peaks. Spread meringue over fruit and bake until top is lightly browned.
