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03-09-2004, 02:55 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2003 Location: Jacksonville, NC
Posts: 168
| |  Grapes, what to do with them?
I have about 2 lbs of fresh, dark red seedless grapes, and they are about to spoil. What should I do with them? Could i freeze them perhaps?
I have looked for a recipe for some sort of grape bread, figured what the hay, could try it....but only found grape nut bread (like grape nut cereal) and recipes for grape juice ingredients.
Anyone have any good ideas? Breads, desserts, meat or veg entrées, sides? Anything would be fun to try.
I am sick of grapes in my salads at this point...LOL
Thanks
Frizbee
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03-09-2004, 06:21 PM
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Freeze them. Someone fed me a frozen grape recently and it was heaven.
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03-10-2004, 07:27 AM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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Or dehydrate them...  |
03-10-2004, 04:11 PM
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Quote: Originally posted by momoreg
Or dehydrate them... |
"No, not figs....raisins...ahhh...liaisons.."
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03-10-2004, 04:24 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
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You can make a nice sorbet with them, or do a redux for a syrup.
A red grape Verinique would work.
A gastrique for duck or pork?
Make little goat cheese and grape tartlets.
Make a vinegar or verjus.
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08-08-2007, 08:26 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2007 Location: atlanta
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got any help yet? i have the same problem. |
08-08-2007, 09:18 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2007 Location: St Louis Area
Posts: 21
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Anyone have any good ideas? Breads, desserts, meat or veg entrées, sides? Anything would be fun to try.
When we used to do lunches we would do a Curry Chicken Salad. Had Chicken, crushed Walnuts, red Grapes, Mayo, and Curry powder. There were a couple more ingredients but you get the point. If I had my recipes sitting here I would list the rest sorrry. Just becareful with Curry a little gore a long way. We would serve that on a toasted Hogie roll. Hope this helps.
Bigsimp  |
08-14-2007, 10:57 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2007 Location: N.Y.C.
Posts: 146
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I'm experimenting with some red muscat and an unidentified small, white seeded variety that have grown onto our property from the ajacent one.
I'm actually fermenting a small batch now to check it's viability as a cooking medium. I've read many old as well as modern recipes that utilize grape "must" but I have never actually tried it. I will post pictures of my progress on the new photo area of this site.
Oh!! and I forgot to mention my favorite use for extra grapes.....Butterflied Trout sauteed with grapes and champagne sauce. A bigtime seller for us and a profit machine!
Last edited by Psycho Chef; 08-14-2007 at 11:00 AM.
Reason: forgot something
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08-14-2007, 11:11 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2004 Location: Volcano, CA soon to be Caribbean
Posts: 298
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Red grape, garlic, and sourdough rouille, good shelf life. Serve with shrimp, chicken, pork, canapes. Also will work well with green grapes. Can post recipe later if you want. |
08-14-2007, 11:13 AM
|  | Registered User Culinary Experience: Food Writer | | Join Date: Jun 2007 Location: Montreal
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Frizbee, a similar question was asked recently: what to do with white grapes besides wine?
Luc H
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08-14-2007, 11:38 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
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crustades too.....now what spices would go with grapes?
fresh raisins are wonderful, I take them down pretty far but plumper than store bought.....
cheese platter
raisin biegnets
raisin bourbon walnut bread
raisin pie that I've not made but read about and have seen at Illinois farmer's markets. I think the sweetness is a turnoff for me.
stuff small children with them. |
08-14-2007, 11:55 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2007 Location: N.Y.C.
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I put some pics of our grape experiment up. It is day 2 of fermentation and smells just like when we make wine at home....If anyone is interested pm me. |
08-14-2007, 05:20 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jul 2007 Location: Las Vegas, Nevada
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make a grape relish...it could go with sea bass or anything you want |
08-14-2007, 10:14 PM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
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Grape Milkshakes! What better on a hot, humid August night... French vanilla ice cream, a good scoop of sugar, some crushed ice, a drizzle of vanilla extract and those grapes.  <--- imagine a milkshake, not beer.
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