Sugared Grapes Food

"SUGARED GRAPES"

Steps:

• For one regular size bunch of grapes, 2 egg whites.
• Brush grapes with egg whites and then sprinkle sugar to TOTALY cover grapes.
• Freeze until needed the day of.
• This makes a very pretty garnish that's REALLY yummmy!
• The crystallized sugar makes the grapes crunchy and sweet!

SUGAR FROSTED GRAPES

Steps:

• At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
• Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

SWEET ROASTED GRAPES

Steps:

• Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.

CRéME BRULEE WITH SUGARED GRAPES

Steps:

• Day before serving, over low heat, heat heavy cream in a heavy, 2 ½ quart saucepan just until bubbles form around the edge of the pan. Remove from heat. In double boiler top, with electric mixer at medium speed, beat yolks until very thick and light.
• Gradually beat in 1/3 cup granulated sugar, a tablespoon at a time, beating until very thick-about 4 minutes. Gradually stir in cream, using wooden spoon. Cook, over hot, not boiling, water, stirring constantly, until thickened-about 15 minutes.
• Mixture should be thick enough to form a coating on a metal spoon. Add vanilla. Strain custard into attractive 9-inch shallow baking dish, 1 inch deep, or 9-inch pie plate. Or turn into 6 (1/2 cup) individual soufflé dishes. Refrigerate 8 hours or overnight.
• An hour or two before serving, set in large baking pan; surround completely with ice. Sift brown sugar through strainer evenly over surface. Run under broiler, 4 inches from heat, just until sugar melts slightly and caramelizes-it forms a hard crust.
• Refrigerate until serving. Meanwhile, prepare frosted grapes: Wash and dry bunches of grapes on paper towels. With soft brush, coat grapes with slightly beaten egg white. Quickly roll in granulated sugar to coat well. Place on rack on tray to dry.
• If necessary, roll grapes in sugar to coat once again. Place in freezer a few minutes.
• To serve: Place crème brulee on silver platter; surround with small bunches of frosted grapes, alternating with large strawberries. Makes 8 servings.
• McCall's Cooking School.

RED AND GREEN GRAPE GRANITAS WITH MUSCAT AND FROZEN SUGARED GRAPES

Steps:

• Combine 2/3 cup water and 2/3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.
• Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13x9x2-inch metal pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13x9x2-inch metal pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.
• Meanwhile, dip grape clusters into 2 tablespoons Muscat wine to moisten, then dip grapes into sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours. (Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.)
• Using fork, scrape granitas down length of pan, forming icy flakes. Pour 2 tablespoons Muscat wine into each of 6 wide glasses. Divide green grape granita equally among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.

FRENCH CREAM WITH SUGARED GRAPES

Steps:

• In a large saucepan, combine sour cream and cream until well blended. Gradually stir in sugar. Cook and stir over medium heat just until mixture is warm and sugar is dissolved. Remove from the heat., In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 40 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved. Stir into sour cream mixture., In a small bowl, beat cream cheese until light and fluffy. Gradually add gelatin cream mixture and vanilla just until combined. Pour into a 4-cup mold coated with cooking spray. Chill for at least 4 hours or until set., Dip grapes into water and shake off excess moisture; dip into sugar, turning to coat. Unmold dessert onto a serving platter; surround with sugared grapes.

FROSTED GRAPES

Steps:

• Hold one grape cluster by the stem and brush lightly with egg whites. Transfer to a rack set over wax paper, then sprinkle with sugar, using fingers, turning cluster to lightly coat. Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry, uncovered, at room temperature, about 2 hours.

"SPA"CTACULAR FROZEN GRAPES

Steps:

• Remove grapes from stems and place in a colander. Wash thoroughly.
• Place grapes in a gallon-size resealable bag.
• Pour sugar into the bag and seal. Gently shake the bag to evenly coat grapes with sugar.
• Arrange grapes on a paper towel to air-dry any remaining water, about 15 minutes.
• Place grapes in a single layer on a shallow pan or baking sheet. Freeze for at least 2 hours.

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.