Concord Grape Tapioca Pudding Food

TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

TAPIOCA PUDDING

Steps:

• Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

CONCORD GRAPE PIE

Steps:

• On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
• Wash grapes and discard any that are under-ripe, damaged and blemished.
• Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
• Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
• Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
• In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You'll have about 1 1/3 cups of pulp - add everything else and you'll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
• Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
• Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
• Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.

CONCORD GRAPE TAPIOCA PUDDING

Steps:

• Combine all of the ingredients in a large saucepan and mix well. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 15 minutes. Remove from the heat and let cool at room temperature for 20 minutes, stirring once. Spoon into individual dishes and chill in the refrigerator until the tapioca sets, about 45 minutes.
• Top with whipped cream, and serve.

GRAPE JUICE TAPIOCA PUDDING

Steps:

• 1. Put 2 cups of grape and 2 cups of water into a 4 qt. saucepan, add tapicoa and heat on medium heat, stirring constantly..When mixture starts to bubble, add remaining grape juice, and stir constantly, adding sugar, and vanilla.Cook till heated. Remove from heat, and let cool. The pudding will thicken as it cools. Great served with a dollop of whipped cream.
• 2. I have concord grapes on my back fence, and have canned and frozen many quarts of juice. I make grape jelly when ever I run low. A real treat. If you were here I would share some with you. Better than store bought!

CONCORD GRAPE PIE

Steps:

• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. , In a large bowl, combine the pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. In a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. , Cover edges of pastry with foil. Bake at 425° for 15 minutes. Remove foil; bake 20 minutes longer or until golden brown. Cool on a wire rack.

CORNSTARCH PUDDING

Steps:

• Place cornstarch, salt, and sugar in mixing bowl, and mix well.
• Add 1/2 cup milk, and stir until smooth.
• Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
• Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
• Cover, and cook for 15 minutes longer, stirring occasionally.
• Add vanilla and stir.
• Pour into individual molds which have been rinsed in cold water.
• Chill until firm.
• Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
• Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
• Coconut: Add 1/2 cup shredded coconut to scalded milk.