Someone already mentioned sugaring them with egg white and freezing, but if you're feeling less ambitious than that, you can just pop them in the freezer, unadorned. In fact, they're so good frozen that I find it hard to eat them any other way!
Roast grapes 400-450F tossed with raw/demerara sugar & chopped rosemary, for 20-30m covered and about 15 min uncovered. Maybe add splash of white wine or verjus or champagne vinegar? These will keep, refrigerated, for a few weeks and can be added to breads, salads, muffins & scones. or rough chopped/pureed and made into a quick compote. In summer I like to roast grapes for white sangria.
One of the best (and easiest) main dishes ever. Get some hot and sweet Italian sausages, you want a mix of both. Par boil them in some water in a saute pan on the stove top for about 10 minutes. You should pierce the sausages with a thin knife before poaching them to help render the fat. Get a heavy roasting pan and melt some butter in it. Toss in the grapes and roll them around to coat. Nestle in the sausages, and toss into a pre-heated 450° oven for half an hour. Remove the grapes & sausages to a platter, and deglaze the pan with some balsamic vinegar. Let that reduce by about half, and pour over the sausages and grapes. Serve with chunky smashed potatoes.
Clafouti is a good idea, as is a nice big salad with roasted pumpkin seeds and chunks of a good (imported) bleu cheese - Stilton is good. Simple oil and vinegar with grainy mustard is nice.
Refer to the recipes for Strawberry or Raspberry Shrub (http://www.food52.com/recipes/12924_strawberry_shrub) -- on one of them, in the comments, you'll see how I made it with grapes. Loved it!
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