I have a HUGE amount of red seedless grapes left over from an event. What are some ways I could use them?
Make one of my favorite and most unexpected pasta dishes: Penne with Red Grapes, Caramelized Onions, Feta, & Mint.
Caramelize an onion or two in good olive oil
Wash and halve a good amount of your grapes.
Chop up some fresh mint.
Boil some pasta to just slightly harder than al dente. Reserve a bit of the water.
(I always use a brown rice penne for this since I'm gluten intolerant, but I'd bet any stocky pasta shape would work well.)
Add the grapes to the pan with the onions to heat through.
Add the drained pasta, and stir to combine.
Add a bit of the pasta water to bring things together and let the pasta finish cooking to your liking..
Stir in crumbled feta and mint. Add a few generous grinds of fresh black pepper.
Cynthia is a trusted source on Bread/Baking.
Well, there're always the neighbors. Mine love living next door to a caterer. I wonder how they would do on the cherry tomato and champagne grape pizza from last week?
Abbie is a trusted source on General Cooking.
That pasta above sounds fabulous! Also you could use them in my tart:
A grape focaccia. There's a smitten kitchen version, of Claudia Fleming's recipe, for concord grapes and rosemary...the red grapes would work nicely too. Try the former's blog for the recipe archive.
These chocolate grapes from Michel Richard's cookbook Happy in the Kitchen are so easy and incredibly addictive! People always rave about them. http://www.epicurious.com...
Thanks everyone for some really great ideas here! I'm thinking the fabulous sounding pasta, with some grape focaccia and aargersi's tasty tart, with chocolate grapes for dessert!!! And what's left over will go to neighbors :-)
Grapes are nice in a chicken or turkey (or even shrimp) salad - especially a w/a curry mayo dressing. Also, tossed in a green salad with walnuts, arugula, crumbled blue or goat cheese and a sherry vinaigrette.
Frozen red grapes are a great snack on a hot day (and last a while in the freezer)....or better yet, throw them into a pitcher of sangria like delicious ice cubes.
I like all your ideas. I just threw a bunch in the freezer, since that's so easy!
Mmmm, a grape focaccia, maybe with some bleu cheese, some pine nuts . . . wish I were your neighbor, CS!
Wish we were neighbors too - and not just so that I could unload some of these grapes. I've frozen a bunch and am looking forward to trying them. And I just tried roasting them. I threw a whole bunch of them together with a little olive oil, honey, dried rosemary, dried thyme, and sea salt. Shoved them into a 450 oven for 10 minutes or so, until the honey started to caramelize but not burn. Pulled them out and tossed them in the caramelized honey syrup. I'm thinking this could be an interesting appetizer with some crackers and blue cheese, feta or goat. I like the idea of adding some toasted pine nuts to fold in a contrasting texture. I'm thinking of doing the pasta recommended by Chaos Theory next. And I'm adding focaccia to the list!
I just remembered something else - a quick dessert: grapes topped with sour cream or creme fraiche and sprinkled with brown sugar. Old fashioned, simple and really good.
You can also soak them in rum (alone or with some simple syrup) or a liqueur - Grand Marnier or whichever you like - and maybe a squeeze of lemon, before topping as above - or spooning them over ice cream.
Love the idea of a rum soak! Thanks amysarah!
Of course, it involves no-knead pizza dough.
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