Kitchen Garden Forum

hi i've been offered some grapes and was wondering if anyone has ideas what to do with them other than make wine.

Bit daring, but you could try eating them?

thanks for the idea but i think i will give that one amiss

Grape and Sour Cream Salad

2-1/2 lb. seedless grapes (red and white)
1 lb. container light sour cream
1 sm. container strawberry cream cheese, whipped
1/2 c. sugar
2 tsp. vanilla
2 drops almond extract

Mix cream cheese, sour cream and sugar together. Stir into the grapes


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Grape Velvet Dessert

1/2 c. margarine
1 c. flour
1/4 c. sugar
1/2 c. diced almonds

In large heavy skillet, melt margarine. Combine remaining ingredients with margarine; mixture will form a ball. Stirring constantly, cook over medium heat 3-5 minutes until mixture is medium golden and crumbly. Put crumb mixture into 8 inch square pan; reserve 1/2 cup mixture for topping. Lightly press crumb mixture onto bottom of pan. Refrigerate until completely cooled.

FRUIT FILLING:
3 oz. pkg. lemon gelatin
1 c. boiling water
1 c. halved fresh grapes
1/2 c. sugar
1 c. sour cream

Dissolve gelatin and sugar in boiling water. Add sour cream. Mix with beater until combined. Refrigerate until thickened. Add fruit. Pour filling over crust. Chill until firm, about 3 hours. Sprinkle reserved crumb mixture over top. Keep refrigerated.


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Grape Squares

2 c. grapes
3/4 c. sugar
1 1/2 tbsp. tapioca
1 1/2 tsp. lemon juice
Dash of salt

BASE BATTER:
1 c. sugar
1 c. butter
1 tsp. vanilla
2 eggs
2 c. sifted cake flour
1 c. chopped walnuts

Skin grapes. Boil pulp for 5 minutes. Strain to remove seeds. Add skins and remaining ingredients. Cook until thick. Set aside to cool. Now cream butter, sugar, and vanilla. Stir in eggs and flour. Add nuts. Spread 3/4 of batter in ungreased 13 x 9 1/2 inch pan. Cover with filling. Spread remaining batter over filling. Bake at 350 degrees for 45 minutes. Sprinkle with confectioners' sugar. Cut into 1 inch squares.


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Grape Apple Ring

1 pkg. apple gelatin
1 dash salt
1 c. hot water
2 tbsp. lemon juice
1 bottle lemon lime beverage, small
1 unpared red apple
1/2 c. seedless green grapes, halves

Add gelatin and salt to hot water and stir until gelatin is dissolved. Cool to room temperature and add lemon juice. Carefully pour carbonated beverage down side of bowl an stir gently with an up and down motion. Chill until the gelatin is partially set. Add cored and thinly sliced apple and grapes to mixture. Stir gently again with an up and down motion. Pour into one quart ring mold and chill until firm.


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Grape Sorbet

1/2 c. sugar
2 lbs. seedless red grapes, stems
removed (or 3 c. grape juice)
1/2 c. blackberry soda
2 tbsp. lemon juice
1-1/2 tsp. grated lemon peel
1 c. chilled
lemon-lime soft drink

In a small saucepan, dissolve sugar in 1/4 cup of water. Bring to boiling. Stir and boil for 1 minute. Cool to room temperature. Puree grapes in a food processor. Pass puree through food mill or straining set over large bowl. There should be 3 cups of puree (or use 2 cups of grape juice instead). Stir in blackberry soda, lemon juice, lemon peel and sugar syrup. Refrigerate until very cold. Stir in lemon-lime soft drink. Pour into freezer container of ice cream maker. Freeze according to manufacturer's instructions, until firm and slushy. Makes 8 servings.


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Red Grape Tart

1 envelope unflavored gelatin
1/4 c. sugar
1-1/2 c. red port
1 tbsp. lemon juice
1 (3 oz.) cream cheese
1/2 c. whipping cream
1/4 c. powdered sugar
1 qt. (2 1/4 lb.) red seedless grapes
Almond Crust (recipe follows)

In 1 to 2 quart pan, stir gelatin with sugar. Add port. Bring to boiling. Remove form heat. Add lemon juice. Chill until consistency of egg whites. With electric mixer, beat cream cheese to soften. Slowly add 1/2 cup cream and powdered sugar, beating at high speed until well mixed. Spread over bottom and sides of crust. Set grapes on cheese. Spoon thickened gelatin over grapes. Chill until gelatin sets, at least 2 hours or overnight. Remove pan sides. Offer whipped cream with tart wedges. Serve 8 to 10.

ALMOND CRUST:
Finely grind 1/3 cup whole unblanched almonds. Combine with 1/4 cup sugar, 1 cup flour, 1/2 teaspoon grated lemon peel and 1/2 cup (1/4 pound) butter (in pieces). Whirl in food processor or rub with fingers into fine crumbs. Add 1 egg yolks. Process until dough forms ball or with hands pack into compact ball. Press over bottom and slices of a 13-inch tart pan (or 1 1/2 inches up sides of 10-inch cheesecake pan with removable bottom). Bake at 325 degrees until golden, 25 to 30 minutes. Let cool.


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Broccoli and Grape Salad

4 c. broccoli, fine pieces
1 c. diced celery
2/3 c. slivered almonds
1 c. red seedless grapes
1 c. green seedless grapes
8 strips of crisp bacon, crumbled
1/4 c. green onion, diced

Combine in bowl. Just before serving, add dressing of 1 cup mayonnaise, 1 cup sugar and 1 tablespoon vinegar.


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Grape Salad

BACON DRESSING:
1/4 c. cider vinegar
1/2 c. vegetable oil
2 tsp. Dijon mustard
2 tbsp. brown sugar
1 tsp. seasoned salt
1/4 tsp. pepper
4 slices bacon, cooked crisp and
crumbled
2 tbsp. chopped green onion

SALAD:
6 c. red leaf lettuce
6 oz. Swiss cheese
6 oz. cheddar cheese
2 c. seedless grapes

In a small bowl, whisk together all ingredients for bacon dressing, except for bacon and onion. Blend thoroughly. Cover and chill several hours. Just before serving, mix dressing thoroughly. Pour dressing over lettuce, grapes and shredded cheese and toss thoroughly.


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Frozen Grape Salad

2 (3 oz.) pkg. cream cheese, room temperature
2 tbsp. Miracle Whip salad dressing
2 tbsp. pineapple syrup
24 marshmallows quartered or 2 c. plus 40 miniature marshmallows
2 c. pineapple tidbits, drained
2 c. mandarin oranges
1 1/2-2 c. seedless grapes, cut in half
1 c. heavy cream, whipped

Soften cheese, blend with salad dressing. Beat in pineapple syrup and add marshmallows and pineapple. Fold in whipped cream, grapes and mandarin oranges. Pour in 11 1/2 x 13 inch pan. Freeze until firm. When serving, cut into squares and arrange on lettuce leaves about 15 minutes before serving so it can thaw a bit. Serves 12. Great holiday salad.


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Grape Jam

2 qts. stemmed Concord grapes
6 c. sugar

Separate pulp from skins of grapes, if desired. Chop skins in blender. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour boiling hot into sterilized jars. Adjust caps. Makes 3 pints.


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Grape Juice

1 c. concord grapes
1/4 c. sugar

Wash and remove stems from grapes. Put grapes and sugar in clean quart jar, fill with hot water to within 1 inch of top of jar. Seal and put in hot water bath for 20 minutes. Remove and let cool. Let sit 6 weeks before using. To use: Strain into pitcher. Juice does not need to be diluted. Ready to drink.


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Grape Pie

1 c. dark blue Concord grapes, seeds removed
1 c. white sugar
4 egg yolks
2 tbsp. water
1/2 c. butter
2 tbsp. flour
1 unbaked pie shell

Mix flour and sugar together. Add water and cook until beginning to thicken. Beat egg yolks well. Add egg yolks to hot mixture, gradually, stirring well after each addition. Add grapes. Cook for several more minutes. Allow to cool slightly. Pour into unbaked pie shell. Bake for approximately 10 minutes at 400 degrees, then reduce oven to 350 degrees and bake for 20 minutes. Remove from oven and cool slightly while making meringue with 4 egg whites, adding 1 1/2 teaspoons cream of tartar, add gradually 2 tablespoons sugar for each egg white continuing to beat until holds peak. Spoon meringue over grape filling. Bake in 400 degree oven until meringue is brown.


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Grape Salad

2 pink grapefruit
2-3 naval oranges
3 pears
1/2 c. concord grapes
1 c. plain yogurt
2 tbsp. orange-pineapple juice concentrate
2 tbsp. mayonnaise
1 tbsp. orange rind
1/2 c. lg. walnut pieces

Section oranges; section and seed grapefruit. Peel pears and slice into small chunks. Slice and seed grapes. Place fruits in large bowl. Combine yogurt, juice concentrate, mayonnaise and orange peel in blender. Process until smooth; pour over fruit. Refrigerate until serving, at least for 30 minutes. Just before serving, add walnuts and stir well. 6 servings.

Plenty of lovely recipes there thanks Belinda