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Post by Wayne on Dec 21, 2023 13:28:14 GMT
GRAPE JELLY
2 cups lukewarm water
1 box powdered pectin
1 6-ounce can frozen grape juice concentrate
3 1/4 cups sugar
Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir constantly until completely dissolved. Let stand 45 minutes. (Stir occasionally but do not beat.) Thaw juice by placing can in cold water. When juice is thawed, pour into a one-quart mixing bowl. Add 1 3/4 cups sugar. Mix thoroughly. All the sugar will not be dissolved.
Add the remaining 1 1/2 cups of sugar to the dissolved pectin. Stir until all sugar is dissolved. Mix the juice mixture with the pectin mixture. Stir constantly until all sugar is dissolved.
Pour into freezer containers or canning jars, leaving 1/2-inch headspace. Cover with a tight lid.
Let stand at room temperature until set (up to 24 hours). Freeze or refrigerate.
Yield: about 5 half-pint jars.
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Post by Wayne on Dec 21, 2023 13:34:18 GMT
DOLMADES--GREEK STUFFED GRAPE
LEAVES
1 c. plus 2 tbsp. raw grain rice
1 lb. lean ground beef
1 lb. lean ground lamb
2 lg. onions, grated or finely minced
3-4 (8 oz.) cans tomato sauce (may need more)
Salt
Fresh ground pepper
1/2 tsp. lemon pepper
1 tsp. crushed Greek oregano
2 (8 oz.) jars grape leaves
4 lemons for juice
Olive oil
Mix meats, rice, onions, lemon pepper, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper with about 1 cup tomato sauce or more until mixture is semi-sticky. Drain and reserve juice from grape leaves. Carefully remove (shake out) leaves and put in bowl with cold water to separate and wash.
Cut off stems and lay leaves on paper towels to drain. Lay leaf, vein side up, stem end near you.
Place 1-2 teaspoons mixture (according to leaf size) on leaf. Fold stem end over mixture, fold sides in, roll up. Spray 5-6 quart Dutch oven and put 3 tablespoons olive oil and 1/2 cup tomato sauce in pan. Lay leaves, seam side down, in single layer. Cover sparingly each layer with tomato sauce, lemon juice, salt, pepper and few dots olive oil. Gently pour down sides of pan cold water to just cover.
Place inverted dinner plate on top. Cover pan, bring to boil, turn medium low. Cook 45 minutes.
Test to see if rice is done. May add more water.
Let rest 1/2 hour before serving. Remove carefully with tongs. If any leaves are left over, put back in juice, seal and refrigerate.
Serves 8.
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Post by Wayne on Dec 23, 2023 15:09:25 GMT
GRAPE MOO BAVARIAN
1 tablespoon Knox gelatin (unflavored)
1 cup heavy cream (whipped)
1/2 lemon, juice only
1 cup 100% grape juice
1/4 cup cold water
1/4 cup boiling water
1/2 cup sugar
Soak gelatin in cold water for 5 minutes. Stir to dissolve. Add boiling water, sugar, lemon and grape juice. Stir until mixture begins to thicken.
Whip cream and measure 1 cup. Fold into the juice mixture.
Rinse a silicone or metal mold in cold water and drain. (Alternatively, pour into individual serving glasses).
Transfer fruit gelatin mixture to the mold and chill for 3 hours or until set before dipping in hot water for 5-10 seconds.
Invert onto dish, unmold and serve.
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Post by Wayne on Dec 24, 2023 21:48:55 GMT
CHOCOLATE COVERED GRAPES
1 large bunch of red or purple grapes, left on the vine
2 cups white chocolate chips
2 cups dark chocolate chips
4 tbsp. unsalted butter, divided
Divide grapes into 4-6 clusters. Leave grapes on the vine. Place on a baking sheet, covered in parchment paper, and freeze for at least 6 hours, or overnight.
In two separate double-boilers melt both chocolates, each with 2 tablespoons butter. (If you do not have the double boilers, you can use a traditional heavy saucepan just stir constantly to prevent burning on the bottom. If using a microwave, take out and stir every 30 seconds.)
Holding grape clusters by the stems, carefully dip into either of the melted chocolate. You may want to use pliers or tongs to pick up grape stems, so you do not have to dip in by hand. Dip far enough to completely coat the grapes with chocolate. Place back on baking sheet.
With a honey dipper or a spatula, dip into contrasting color of chocolate. Drizzle chocolate over top of chocolate-coated grapes.
Place baking sheet back in the freezer, and let freeze, until chocolate is once again hardened.
Serve as a fancy dessert, for an anniversary or Valentine's day.
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Post by Wayne on Dec 25, 2023 16:44:45 GMT
GRANNIES GRAPE NUT CANDY
1 (12 oz.) pkg. semi-sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 c. Grape Nuts
1 tsp. vanilla
pinch of salt
Stir melted chocolate chips and condensed milk together. Add Grape Nuts, vanilla and salt. Drop by teaspoon onto waxed paper.
Makes 70 medium-sized candies.
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Post by Wayne on Dec 26, 2023 14:44:50 GMT
GRAPE ICE CREAM
3 c. sugar
3 c. Welch's grape juice
3 c. whipping cream (not whipped)
juice of 3 lemons
1 quart whole milk (approximately)
Mix the first four ingredients. Chill in refrigerator for 1 hour. Pour in 1 gallon ice cream freezer and fill to line with whole milk.
Freeze according the manufacturer's directions that came with the ice cream freezer.
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