Cookaholics Bulletin Board

So I buy a bunch of green grapes and they are...not good. Very tart. Anyone have a recipe that uses grapes? Eating them out of hand only leads to icky facial expressions but I don't want to waste them (and no, I don't have the time or inclination to make wine...).

This one is good. It calls for red grapes, though.

Chicken Livers with Grapes and Caramelized Onions

I haven't tried this, from Michael Symon, but I thought it sounded good. Calls for red grapes but don't see why green wouldn't be worth a try, if you're inclined.

Spicy Pickled Grapes
1 1/2 cups apple cider vinegar
1 cup brown sugar
1 cup of water
6 fresh ginger coins, about 1/4-inch thick
3 star anise
1/2 teaspoon sichuan peppercorns
2 tablespoons coriander
2 cinnamon sticks
1 bay leaf
1 pound red grapes, picked, rinsed clean and drained

In a non-reactive pan, combine everything but the grapes and bring to a simmer to dissolve the sugar.

Place the grapes in a bowl that can take heat and pour the brine over. Let steep until cool.
Store in glass jars in the refrigerator up to one month.

Note: My grapes were 5 days old by the time I finished them off. They did get spicier the longer they sat, but I'm not sure what a month in the refrigerator will do to them. These are so good, however, that it's likely they won't last that long!

White proteins, think fish or chicken, are good with a champagne sauce and grapes. Check epicurious for some ideas.

Amy

P.S. Even though you're not supposed to, I always taste grapes before I buy a bunch. It seems half the time, they're just not worth it, particularly when they are coming up from Chile.

Check this out:
Chicken Veronique
http://www.food.com/recipe/chicken-veronique-120919

Or toss them in a dressing of honey and lime juice, and maybe cut them in half first, so they can soak up the dressing.

Here's another idea from my to-try file:
FRUIT GAZPACHO
"A combination that will dazzle your eyes and your palate."

2 cups tomato purée
3 cups freshly squeezed orange juice
2 teaspoon sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)

Combine the tomato purée, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the purée into the remaining fruit mixture.

Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.

8 first-course portions

From The Silver Palate Good Times Cookbook - Julee Rosso & Sheila Lukins
posted at labellecuisine.com

I don't even buy the ones from Chile - these were USA grown. I often taste too, but I just grabbed this time.

Thanks all for the great ideas!

Every once in a while I find a decent batch from Chile...but, I mostly wait for US product. But even then it can be hit and miss, as you found with your recent batch. I wish I could get consistent produce. Sigh...

Amy

Darcie, Amy,

I will point out that it's June of a cold year. Grape season is usually August, and I'd bet this year that's more like September.

Yeah, I know Josh. Which is why I pretty much avoid grapes until then. But, I love grapes so every once in a while test the ones at the supermarket to see if they're worth it.

Amy

He said to a fella experiencing the 12 day in June 100 or more...

Pittsburghs 75* yesterday was very nice!