Pasta Of The Grape Harvest Food

WARM GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour into the bowl. Add the baking powder and salt, gently folding to combine. Add the olive oil and milk, stirring to combine. Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour. Add the fruit-flour mixture to the cake batter and stir only enough to blend.
• Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter. Pour the batter into the pan and slide the pan into the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan.
• Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form. Set aside.
• Add the honey to a small saute pan and bring it to a simmer over low heat. Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes. Switch off the heat and allow the mixture to cool slightly. Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream.

HARVEST GRAPE CAKE

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.

PASTA OF THE GRAPE HARVEST

Steps:

• Chop grapes in a food processor.
• Pour into a large pan with the wine, spices, zest and salt and pepper.
• Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
• Strain & Set aside.
• Cook pasta as directed on package until al dente and drain.
• Toss the hot pasta with the grape sauce.
• Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.