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10 Ways to Cook with Grapes

Posted: 10/03/2013 3:08 pm

Every year in early fall, markets are filled with all manners of apples, pumpkins, and squashes. However, a less appreciated and just as delicious fruit of fall's bounty is the grape. With a very sweet yet distinctively perfumed flavor, grapes are often eaten straight off the vine, but it's time explore them in cooked preparations and go beyond fruit salad. From sweet cakes and ice creams to savory chutneys and meatballs, here are 10 recipes to help you celebrate these bunched beauties in cooked form.

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  • Grape, Almond, and Olive Oil Cake

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Thin, fast-baking, and elegant, this is the perfect dessert for last-minute company. - Amanda and Merrill <br><em>Photo: James Ransom</em>

  • Simple Roasted Grape Chicken

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Roasting at high heat brings out the essence of the tender, moist chicken and the sweet grapes. A quick pan sauce, made with some of the roasted grapes, vermouth and chicken stock, adds a lovely depth of flavor. This dish comes together quickly making it an excellent weeknight choice. - cookinginvictoria <br><em>Photo: Linda Xiao</em>

  • Tomato and Concord Grape Tart with a Cornmeal Black Pepper Crust

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Sweet grapes and bright, acidic cherry tomatoes come together beautifully in this simple fall tart recipe. The tart is fantastic just out of the oven, but after one day the flavors mellow considerably, making for some seriously delicious leftovers. - Elizabeth Stark<br><em>Photo: James Ransom</em>

  • Grape Focaccia (Schiacciata all'uva)

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Avoid using table grapes or white grapes for this, they just don’t do it justice in terms of flavour or appearance. A sprinkling of raw sugar over the top before baking is usually sufficient as it's not too sweet, but confectioner's sugar dusted over the top once completely cool can add a bit more sweetness and visual appeal. - Emiko<br><em>Photo: Emiko</em>

  • Sweet and Spicy Grape Chutney

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>A traditional Bengali fruit chutney with a medley of grapes and five spices. Madhuja recommends serving the chutney with poppadoms, but we think it'd be just as good with roasted lamb! - Amanda and Merrill<br><em>Photo: James Ransom</em>

  • Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. - Amanda and Merrill<br><em>Photo: Melanie.Einzig</em>

  • Ricotta with Honeyed Grapes

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Fiveandspice has you make a delicate white grape compote which, on its own, tends toward savory thanks to a healthy measure of minced shallots. However, once you dress the fluffy, creamy ricotta in the compote, add a splash of good quality olive oil for richness, slather the mixture on some crusty bread and balance the bite with a sprinkle of fleur de sel – absolute perfection. - gingerroot <br><em>Photo: Linda Xiao</em>

  • Game Hens with Roasted Grape Mostarda

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>The rub on the guinea hens is fantastic; the strong rosemary and mustard flavors really complement the birds. I was worried that the mostarda would overwhelm them, but the wine, vinegar, cooking liquid and three kinds of mustard temper the grapes’ sweetness to make this dish beautifully complex. Be sure to mop up the leftovers with some bread. - LucyS<br><em>Photo: Linda Xiao</em>

  • Peanut Butter Ice Cream with Concord Grape Coulis

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>Here you have one of the all-time best flavor combinations – PB&J – delivered in a world class vehicle: ice cream with good stuff poured over. Super easy no-cook ice cream comes together in a snap – I used crunchy peanut butter for a bit of texture. It freezes up rich and creamy, and we liked it even better the next day when it got nice, firm, and set. The coulis is intensely grape-y – how could it NOT be perfect with its peanut butter companion? - La452<br><em>Photo: Linda Xiao</em>

  • Celli Ripieni (Grape jam dumplings)

    <em><strong><a href="" target="_hplink">Get the recipe on Food52</a></strong>.</em><br>When mixed together, the mildly sweet dough emits the incomparable earthy aroma of extra-virgin olive oil and wine -- it is hard to resist sneaking little bits! The combination of nuts, orange zest and grape jam yields a rich filling that holds together perfectly with the addition of the crushed biscuits. When baked, the end result is a crusty shell enveloping a decadent paste of citrus-infused jam with generous amounts of almonds and walnuts. - Panfusine<br><em>Photo: Emiko</em>

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