Pickled Grapes With Prosciutto Food

PICKLED GRAPES

Steps:

• Mix the vinegar, sugars, coriander, cinnamon and cloves together in a saucepan. Boil over medium heat for 2 to 3 minutes. Remove the saucepan from the heat and stir in the ginger and jalapenos. Add the grapes and allow to sit at least 1 hour or preferably, overnight. Use the grapes in your next chicken or fruit salad.

SPINACH SALAD WITH GOAT CHEESE, PICKLED GRAPES, AND CRISPY PROSCIUTTO

Steps:

• First, make the pickled grapes. Combine the vinegar, sugar, cloves, peppercorns, salt, and cinnamon in a small saucepan. Bring to a boil, stirring occasionally. Set aside to cool briefly, then place in an airtight container with the pickling liquid and refrigerate for 1 hour.
• Combine the spinach, sliced apples, drained pickled grapes, goat cheese, and crispy prosciutto in a bowl.
• In a small bowl, combine all the ingredients for the dressing except the oil and whisk to combine. Pour the oil into the mixture in a thin stream while whisking vigorously to emulsify. Season with salt and pepper to taste.
• Just before serving, pour the dressing on top of the salad, toss to coat, and garnish with goat cheese and crispy prosciutto.

GRAPE AND PROSCIUTTO APPETIZERS

Steps:

• Preheat oven to 350 degrees F.
• Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown.
• Put the remaining olive oil in a small saute pan and warm over medium-high.
• Add the grapes and saute for 2 to 3 minutes, or until soft and warmed through. Remove from heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper.
• Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices.
• Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes.

GRAPE AND PROSCIUTTO APPETIZER

Steps:

• Preheat oven to 350 degrees F. Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown. Put the remaining olive oil in a small saute pan and warm over medium-high. Add the grapes and saute for 2 to 3 minutes or until soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper.
• Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices. Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes.
• May be served warm or made in advance and served at room temperature.

PICKLED GRAPES WITH PROSCIUTTO RECIPE

Steps:

• 1. Make the pickling liquid; In a small nonreactive saucepan, whisk together the vinegar, sugar, cloves, mustard seeds, peppercorns and salt, and simmer over medium heat, stirring to dissolve the sugar and salt, 3-5 minutes. Remove from the heat and let stand for 5 minutes. 2. Pickle the grapes; cut off the "belly button" at the top of each grape (where it connects to the stem), taking as little of the actual grape as possible, make a few shallow incisions in each grape, and put the grapes in a small bowl. Pour the pickling liquid over the grapes and let sit overnight in the refrigerator. These grapes keep for a long time, so make a jar and have them around for when you need them. 3. Serve the grapes; rub the garlic over the prosecution and wrap each grape in about 2 layers of the prosecution and set seam side down on a serving platter. Secure the ham around each grape with a toothpick, if desired. When ready to serve, drizzle a little of the pickling liquid and a little olive oil over them. If desired, you can brown the grapes in a saute pan in a thin layer of hot canola oil, turning them so the prosciutto crisps. Serve warm

PICKLED GRAPES

Steps:

• Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
• Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
• Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.