Uses for red seedless grapes?
I have a HUGE amount of red seedless grapes left over from an event. What are some ways I could use them?
12 Comments
TheWimpyVegetarianAugust 27, 2011
Love the idea of a rum soak! Thanks amysarah!
amysarahAugust 27, 2011
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.
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.
TheWimpyVegetarianAugust 27, 2011
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!
boulangereAugust 27, 2011
Mmmm, a grape focaccia, maybe with some bleu cheese, some pine nuts . . . wish I were your neighbor, CS!
TheWimpyVegetarianAugust 26, 2011
I like all your ideas. I just threw a bunch in the freezer, since that's so easy!
amysarahAugust 26, 2011
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.
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.
TheWimpyVegetarianAugust 26, 2011
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 :-)
EmilyCAugust 26, 2011
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...
macollinsAugust 26, 2011
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.
aargersiAugust 26, 2011
That pasta above sounds fabulous! Also you could use them in my tart:
http://www.food52.com/recipes...
http://www.food52.com/recipes...
boulangereAugust 26, 2011
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?
ChaosTheoryAugust 26, 2011
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.
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.
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