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TIP OF THE DAY: Savory Cooking With Grapes

Roast Chicken With Grapes

Asian Chicken Salad

Red Flame Grapes
[1] Roast chicken with grapes, recipe below (photos #1 and #3 courtesy Good Eggs). [2] Asian chicken salad with grapes, showing how a pop of color from red or purple grapes would have given the dish more eye appeal (photo courtesy California Table Grape Commission). [3]Use red grapes to add color, green grapes to pop in darker dishes, or a mix.

  Grape season is here! An easy and nutritious snack, grapes are also popular in fruit and salads.

But how about savory dishes? Versatile grapes fit easily into everything from roast duck to risotto.

In addition to snacking, cheese, and fruit kabobs, consider:

  • Adding to chicken (we love grapes and duck), pork, seafood (great with scallops!)
  • Crostini (try goat cheese, ricotta or a blue cheese spread* topped with grapes
  • Garnish, with just about anything
  • Grain salad, wild rice, risotto
  • Grape salsa
  • Green salad (a classic is endive, toasted walnuts and grapes in a sherry vinaigrette)
  • Omelets, especially cheese omelets
  • Sandwiches, sliced onto everything from grilled cheese to chicken salad to bagels and cream cheese

  • Pickled as a garnish, side or snack (here’s how to pickle)
  • Sides (see recipe below)
  • More ways to use grapes
  •  
    For Dessert

  • Grape sorbet or granita (add fresh basil, mint or rosemary)(recipe)
  • Grape tartlets (so easy!)
  •  
    For Cocktails

  • Frozen Grape Margarita (recipe)
     
    RECIPE #1: BAKED CHICKEN DRUMSTICKS WITH GRAPES & SHALLOTS

    This recipe is courtesy of Good Eggs, a premium grocer in San Francisco, which says:

    This is probably the easiest centerpiece-worthy dish you’ll ever make. Without any effort on your part, you’ll fry potatoes, make a sauce, and cook chicken—all in the same pan.
     
    Ingredients For 2 Servings

  • 4 chicken drumsticks (substitute thighs or other parts)
  • Olive oil
  • 2 cups kalamata olives
  • 2 cups loose red grapes
  • 4 shallots, peeled and cut into quarters
  • 1 pound potatoes, peeled and sliced into ¼” thick medallions
  • 1 tablespoon fresh rosemary leaves
  •  
    Preparation

    1. PREHEAT the oven to 400°F. Salt and pepper each side of the chicken and set aside.

    2. ADD 2-3 tablespoons of olive oil to the bottom of a deep rectangular roasting dish; swirl it to lightly coat the bottom of the dish. Arrange the potatoes in a layer, slightly overlapping just the edges. Sprinkle the potatoes with salt.

    3. TOSS the grapes, olives, shallots and rosemary in a bowl with a few pinches of salt. Pour over the potatoes and spread the grapes into a single layer.

    4. PLACE the chicken on top of the grapes, leaving a few inches of space between each piece of chicken.

    5. BAKE for 35 to 40 minutes, stirring the grape mixture occasionally. If anything starts to brown too much, cover the dish with foil. The chicken is done when you insert a knife and the juices run clear. Eat immediately—although this one is great the next day for lunch too …
     
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    *We use a terrific, super-thick and chunky blue cheese dressing from Kathryn’s Cottage. You can use another blue cheese dressing and mix it with regular or whipped cream cheese for the desired consistency, or make your own from scratch.

     

    RECIPE #2: PAN SAUCE WITH GRAPES

    Use this sauce with braised, pan-fried or roasted chicken, duck, fish, pork or scallops. Just deglaze the pan and add the grapes.
     
    Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup seedless red grapes, halved
  • 1/2 cup dry red wine
  • 1 teaspoon chopped fresh rosemary (substitute basil, oregano, tarragon, thyme, sage, savory)
  • 1/2 cup chicken broth
  •  
    Preparation

    1. REMOVE the cooked protein and add the grapes, wine and rosemary to the pan. Bring the mixture to a boil, scraping the skillet to incorporate the fond (the browned bits that stick to the pan). Boil until syrupy, 3 to 4 minutes.

    2. ADD the chicken broth and any juices that have drained from the meat. Boil, stirring occasionally, until reduced by about half, another 3 to 4 minutes.

    3. REDUCE the heat to low and add the butter; swirl it in the pan until melted. It’s ready to serve, over or under the meat.
     
    RECIPE #3: ROASTED GRAPES AS A SIDE & DESSERT

    This tasty dish can be a side or topping with roasted or grilled fish, meat and poultry. Also use roasted grapes in fruit salad, as a dessert topping, or as the dessert itself, topped with a dab of mascarpone.

    You can also make an easy grape tart or tartlets.
     
    Ingredients

  • 1 pound seedless red grapes, de-stemmed
  • 2 teaspoons honey
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon flaky sea salt
  • 1-1/2 tablespoons rum†, regular or dark spiced
  • 1 teaspoon grated orange zest
  • Optional: mascarpone
  •  

    Grilled With With Grapes

    Grapes & Thyme
    [4] Use roasted or pickled grapes as a garnish for fish (photo courtesy California Table Grape Commission). [5] It’s easy to roast grapes. Just try not to eat them all before serving time! Photo courtesy Alexandra Cooks; here’s how she uses them on crostini).

     
    Preparation

    1. PREHEAT the oven to 475°F a rack in the center of the oven and heat.

    2. TOSS the grape clusters with the honey, the olive oil, zest and salt. Spread on a large rimmed baking sheet in a single layer and roast, turning halfway through, until they collapse and are somewhat caramelized, about 15 minutes.

    4. SERVE the roasted grapes warm for mains, warm or room temperature for desserts. , with a dollop of the sweetened mascarpone.
     
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    †You can use another spirit that complements the protein. For dessert, consider a complementary liqueur (orange, raspberry, etc.).
      




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