Cream Topped Grapes Food

POTS DE CRèME WITH RIESLING-POACHED GRAPES

Steps:

• Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
• Preheat oven to 325°F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
• Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
• Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.

GRAHAM CRACKER GRAPE SANDWICHES

Steps:

• Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich.

FROSTED GRAPES

Steps:

• Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.

CREAM-TOPPED GRAPES

Steps:

• In a small bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping.

CREAM-TOPPED GRAPES

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping.

PASTRY CREAM FOR GRAPE TART

Steps:

• In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
• In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
• Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
• Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.

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.

LEMON CREAM-STUFFED GRAPES

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended. Cover and refrigerate for 1 hour., Cut a deep "X" in the top of each grape to within 1/4 in. of bottom. Carefully spread each grape apart. Transfer cream cheese mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe filling into grapes. Refrigerate until serving.

GRAPES IN SOUR CREAM

Steps:

• Mix the sour cream and brown sugar together.
• Toss with the fruit.

GRAPE TART

Steps:

• Make pastry cream:
• Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
• Make tart:
• Preheat oven to 425°F while pastry cream chills.
• Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
• Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
• Spread pastry cream in shells with a spatula and top with grapes.

CREAM-TOPPED GRAPES

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping.

GRAPES IN KIRSCH CREAM

Steps:

• Combine all ingredients.
• Put into 4 individual serving bowls.
• Chill for several hours and serve!

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.

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.