Jorge Said:Can you use grape jelly or any marinating recipes?
We Answered:Try it with pork. Pork goes well with fruit. I would mix it with a balsamic vinegar and lots of good pork friendly herbs like sage and thyme....or maybe a red wine and onions.
Yeah, I know I don't eat meat, but I used to and I remember that part. :)
Allan Said:What are some good recipes for grape Flavor-Aid?
We Answered:put some vodka or everclear in it...happy holidays!
Joe Said:does anyone know some recipes for grape cakes?
We Answered:Grape cake
I didn't find it in spanish, but I'm sure there is a website that can translate.
Equipment: One 9-inch (23-cm) springform pan
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes (see above for varieties)
Confectionersâ€™ sugar, for garnish
Preparation1. Preheat oven to 350Â°F (175Â°C; gas mark 4/5).
2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectionersâ€™ sugar just before serving. Serve at room temperature, cut into thin wedges.
Rosemary Said:grape jelly recipes-would be grateful for any?
We Answered:~ Source: Dianasdesserts.com ~
3 1/2 pounds of grapes (Concord or Coronation grapes are good choices for dark colored grape jellies, but light colored grapes are delicious also)
1 package of fruit pectin
7 cups of sugar
1/2 teaspoon of margarine
8 canning jars w/lids and rings (or the equivalent of 8 cups)
Boil the jars and lids at least 10 minutes, then let stand in the hot water until you're ready to use them. Pleace the grapes in a saucepan and cover with 1 1/2 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the juice from the seeds into a kettle. To get all the juice, use a spoon and press the grapes against the sides of a strainer. You should have about five cups of juice. Add the pectin and margarine to the juice and stir well. Bring the juice to a rolling boil. While you stir, have an assistant pour in the sugar. Boil one minute, stirring constantly. Remove from heat and skim off foam.
In the meantime, use tongs to remove and drain the jars and lids from the hot water. With a ladle, fill the jars to 1/8 inch from the top. Wipe the rim, place the lids on the jars and screw on the rings. Turn the jars over for five minutes, then turn them upright. Check the seal by pressing down on the center of the lid. It shouldn't spring back.
Cool the jelly completely and rinse the sides of the jar.
STORING JARS OF JELLY OR JAMS
Wipe jars of cooled jams and jellies with a clean, damp cloth before storing. Label jars with flavors and dates. Store unopened jars in a cool, dry, dark place.
Use unopened cooked jams and jellies within 1 year of making. Once jar is opened, store in refrigerator and use within 3 weeks.
If a jam or jelly has mold on it, discard contents of entire jar.
Makes 8 cups of grape jelly.
We Answered:Easy Grape Salad
"This salad is so easy to make and every time I take it to a potluck I get asked for the recipe!"
PREP TIME 15 Min
READY IN 1 Hr 15 Min
Original recipe yield: 8 servings
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds
Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
Nancy Said:Any recipes out there that can make use of grape vine leaves?
We Answered:Being Greek, the best recipe I know is Dolmathes. This is a tried and true recipe in our family, and we make it several times a year for holidays like Christmas and Greek Easter. I've tried Dolmathes made by others many times, and I've never tasted anything as good as this variation:
Recipe By : Art of Greek Cookery, adapted by my mom
1 lb ground lamb, turkey, or beef -- (uncooked)
1 large onion, finely minced -- or shallots
3/4 cup uncooked rice -- Uncle Ben's
Salt & Pepper to taste
1 tablespoon Dried mint leaves, crushed
1 13+ oz can Chicken broth
1 pound jar Grapevine leaves
2 whole lemons
Mix together lightly (do not compact mixture) the first 5 ingredients listed above. Squeeze juice of one lemon and add to meat mixture. Mix in and set aside.
Discard brine from jar of grape leaves. Fill sink with cool water and immerse all the leaves in the water. Rinse them and place them on a large towel, to help blot up the moisture. Note the the leaves should be placed with the shiny side down, or if shiny is not obvious, place with vein side up. Vein side is the normal underneath side of the leaf. Shiny side is the normal top side of the leaf.
You want to put a dab of meat mixture onto the vein side so that when you roll them up, the shiny or top side will be out. Hope you get that. Make sure you trim off any stem of the leaf that might have survived the canning process and discard.
Place a small amount of meat near the stem end of the leaf. Cover meat with a bit of the stem end; fold in each side of leaf over to the center. Then roll meat to the pointed end of leaf. You should end up with a small roll, the meat completely sealed inside the grape leaf.
Place damaged, huge or unattractive leaves (unfilled) to cover the bottom of a heavy saucepan with lid. Place the little rolls tightly side by side in rows, making one layer. Keep them going the same direction if possible. Turn saucepan 90 degrees and make a second layer, fitting them in tightly. Rotate pan again 90 degrees and make a 3rd layer. That is usually an incomplete layer, but no matter.
Open can of chicken broth and pour NO MORE than 1/2 cup over dolmathes. Place a heavy plate (or something flat and heavy) on top of the rolled up dolmathes. This keeps the rolls from opening up as the rice cooks. Cover with a lid.
Place on low heat and cook for several hours. You will have to add more broth from time to time, but be careful, because it will boil over easily. Best way to find out if meat and rice are done, is to taste one. Please note that the dolmathes burn easily, and the heat must be kept low-med.low. Time can be 2 to 3 hrs.
When they are completely done, meat cooked, rice and grape leaves are tender, remove from heat, remove heavy plate and allow to cool for a short time. Place them in refrigerator to keep - 3 days at most - or freeze them, tightly packed. They freeze well.
To serve, reheat and place on a plate. Slice 1 lemon into wedges and decorate the dolmathes with the lemon. Serve as an appetizer or whenever.
Serving Ideas : Mezedakia (appetiser in Greek)
Size matters. Grape leaves vary. I place the fattest or largest ones on the bottom, on top of the protective layer of leaves on the bottom - which you will discard. Next comes medium, then the smallest ones on top. I repack them them the same way after they have cooked. The bottom gets the most heat, therefore obvious.