Cooked Grapes With Cream Food

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

GRAPES WITH ALMOND WHIPPED CREAM

Steps:

• Whip cream in a chilled bowl* until it begins to hold its shape.
• Add confectioners sugar and almond extract and beat until slightly stiff.
• *For best results make sure the bowl, heavy cream, and metal beaters are cold; try putting them all in the freezer for 5 minutes.
• Gently fold in the grapes and almonds until well mixed.
• More or less grapes can be added depending on your own preferences.

CREAM CHEESE GRAPES WITH NUTS

Steps:

• Beat together until smooth the cream cheese and mayo.
• Add grapes and gently stir to coat them.
• Put the nuts on a sheet of wax paper and roll each coated grape in the nuts.
• Place grapes on a cookie sheet and chill for at least an hour.
• When ready to serve arrange grapes on the serving platter in the shape of a bunch of a grape cluster and decorate with a couple of green leaves or silk leaves.

GRAPE CREAM PIE

Steps:

• Line a glass pie plate with the bottom crust.
• Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
• Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
• Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
• Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
• Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
• Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
• Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.

CREAMY GRAPE SALAD

Steps:

• Remove any stems from grapes and wash. Set aside.
• In a medium size bowl, mix cream cheese, sour cream, sugar and vanilla.
• Fold in grapes and pour into a large serving dish. Spread mixture evenly in serving dish.
• Mix brown sugar with cinnamon and pecans. Sprinkle over top of grape mixture.
• Place in refrigerator to chill.
• Serve and enjoy!

GRAPES A LA CREME

Steps:

• Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well.
• Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top.
• Chill in the refrigerator for 6 hours or more. Serves 6 to 8.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

SEEDLESS GRAPES IN SOUR CREAM

Steps:

• Stem, rinse, and let grapes dry.
• Blend sour cream, cinnamon, sugar, and liqueur to taste.
• Pour mixture over grapes. Decorate with a sprinkling of brown sugar over top.
• Chill in refrigerator several hours or overnight.

CREAM CHEESE GRAPES

Steps:

• Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts.
• Refrigerate cream cheese mixture for at least 2 hours before serving.

COOKED GRAPES WITH CREAM

Steps:

• Place grapes, vinegar and water in a stainless-steel saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook gently for about 5 minutes. The grapes will lose their red color and begin to crack open.
• Meanwhile, in a bowl combine the lemon rind, lemon juice, honey and mint leaves. When grapes are cooked, add them to lemon-honey mixture and stir well. When cool, add the Cognac. Serve in wine glasses, garnished with a spoonful of sour cream.