Wash and dry grapes.
Mix sour cream, white sugar and vanilla together. Pour mixture over grapes, and stir gently. Place in a 9x13-inch pan or into individual dished (preferable).
In a saucepan, bring butter and brown sugar to boil. Continue boiling until golden, 1-2 minutes, and immediately pour over grapes. Do not stir.
Chill 3-4 hours. Makes 6 servings.
TIP: Fresh raspberries, blackberries or sliced peaches can be substituted for grapes.
Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
With mixer cream blue cheese and cream cheese.
Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
Roll grapes in walnuts to coat. Chill 30 minutes.
Using a sharp knife cut grapes in halves and serve.
**Cooking time includes toasting walnuts and chill time for grapes.**.
efore seeds harden and grapes are developed. A little larger
n medium heat. Cook garlic for 30 seconds or until fragrant
et.
Meanwhile for the honeyed grapes, place honey, grapes and 1/2
add the sausages, and simmer for 8 minutes to remove some
he sultanas in the brandy for an hour or two.
to reduce slightly. Stir in grapes, stock and thyme. Bring to
he flour. Cook, stirring constantly, for 2 mins. Add the broth
ausages in water to cover for 8 minutes, to rid them
ut about half of the grapes lengthwise in half. Season the
nd saute over medium heat for 3-4 mins. Stir in
Rinse & dry grapes, and carefully remove all stems.
harp knife. Set aside.
For the vinaigrette, whisk vinegar, honey
Sprinkle washed and dried grapes with confectioner's sugar. Please please please make sure the grapes are dry!
Freeze in a single layer.
Grapes may later be transferred to a freezer bowl with a lid.
Serve with a fun, fruity wine.
Combine strawberries and grapes in a large bowl.
Place the wine, 1 cup water, sugar and lemon peel in a medium saucepan on low heat. Stir for 3-4 mins until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, without stirring, for 5 mins.
Pour the syrup over the fruit and cover with plastic wrap. Refrigerate until cold. Stir in mint leaves. Serve in martini glasses with a splash of additional wine.
For the marinade- In a large
In a large saucepan, combine the white and brown sugar, vinegar, coriander seeds, cinnamon, cloves and salt, mix well and bring to a boil over moderateley high heat. Remove from heat, add the ginger, jalapeno peppers and grapes, mix thoroughly and allow to stand for 1 hour.
These grapes will keep covered and refrigerated almost indefinitely.
Heat the butter and oil in a large frying pan, add the chicken and cook quickly until lightly browned on both sides.
Reduce the heat and add the stock, lemon rind and juice and rosemary. Season to taste, cover and simmer gently for about 10 minutes, until the chicken is tender.
Remove the chicken from the pan, cover and keep warm. Boil the cooking juices to reduce a little. Add the chicken, cream and grapes and heat through gently, then adjust seasoning.
Serve with noodles or boiled rice.
t; cover and let stand for 5 minutes.
Meanwhile, gently