HARVEST GRAPE CAKE
This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
- Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
- Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.
BAKED RICOTTA WITH LEMON AND HERBS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
BAKED RICOTTA WITH GRAPES
A great starter with crusty bread. A change from the standard recipe by adding grapes. Best are seedless green grapes, but red or blue ones will work too.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Drain the ricotta overnight.
- Cut into 1" slices.
- Slice the grapes.
- Take the leaves from the oregano and thyme.
- Toss grapes in 20 ml oil.
- Pour 60 ml oil into an oven-proof dish.
- Put in sliced ricotta and grapes.
- Scatter olives and herbs over the mixture and sprinkle with chili flakes.
- Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).
Nutrition Facts : Calories 307.5, Fat 26.9, SaturatedFat 8.1, Cholesterol 34, Sodium 130, Carbohydrate 10.2, Fiber 0.7, Sugar 6.7, Protein 7.9
GRAPE AND RICOTTA CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
- In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.
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