Grapes lend a sweet, juicy essence to desserts, salads, meats

Bulgur Salad With Red Grapes and Feta combines nutty cracked wheat, sweet red grapes, feta cheese, green onions and mint.
Bulgur Salad With Red Grapes and Feta combines nutty cracked wheat, sweet red grapes, feta cheese, green onions and mint.

Grapes are grown on every continent except Antarctica.

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Arkansas Democrat-Gazette

Pickled Grapes with their fruity, sweet and spicy flavor are a delicious appetizer or cocktail accompaniment.

And while most of us reach for grapes as a snack or to add a sweet touch to chicken salad, grapes lend themselves to a wide range of preparations, savory and sweet.

Grapes fall into two categories, white (commonly called green) and black (commonly called red), and can vary in hues from pale yellow to deep blackish purple or blue.

White grapes should have a slight yellow or amber hue when ripe, while black grapes should have no signs of green.

Grapes, like wine, taste best when they aren't too cold or too warm. The ideal serving temperature for table grapes is slightly chilled, about 60 degrees. This is easily achieved by removing the fruit from the refrigerator about 30 minutes before serving.

SELECTION AND STORAGE

When it comes to selecting grapes at the grocery store, look for fruits that are plump and firm; avoid ones that are mushy or bruised.

Once home, if the grapes will be eaten within 72 hours it isn't necessary to refrigerate them. But for longer storage, they should be stored in an aerated bag in the coldest part of the refrigerator. It is best to rinse them just before using, but if you want them ready to eat straight out of the fridge, rinse and drain well and store in a plastic bag lined with a few paper towels to absorb any excess moisture.

Refrigerated grapes will keep up to 2 weeks.

If you're a fan of sweet pickles, we think you'll love these pickled grapes. The fruity, spicy pickles are an unexpected way to eat grapes and are delicious with cocktails and cheese.

Pickled Grapes

6 cups mixed red and green seedless grapes

3/4 cup granulated sugar

1/4 cup light brown sugar

2 1/2 cups red wine vinegar

3/4 cup white wine such as sauvignon blanc or pinot grigio

2 tablespoons coriander seeds, crushed

2 tablespoons mustard seeds, toasted

1 tablespoon ground cinnamon

1 tablespoon ground cumin, optional

7 whole cloves

1 teaspoon salt

2 tablespoons peeled, thinly sliced fresh ginger

2 jalapeno peppers, very thinly sliced or diced

Remove the stems from the grapes and using a sharp knife, slice a sliver from the top of each grape.

In a large stainless-steel, glass or enamel-coated saucepan, combine the sugars, vinegar, wine, coriander, mustard, cinnamon, cumin (if using), cloves, salt, ginger and jalapenos and bring to a boil over medium heat. Reduce heat and simmer 5 minutes, then remove from heat.

Divide the grapes among 4 (1-pint) or 2 (1-quart) jars. Pour liquid over grapes, completely submerging the grapes in the liquid. The liquid should reach just below the neck of the jar. Cool to room temperature, then screw on the lids. Refrigerate. Will keep, refrigerated, for up to 6 months.

For longer storage, the jars can be processed in a water-bath canner for 45 minutes.

Makes about 2 quarts.

Recipe adapted from Pickles, Pigs and Whiskey: Recipes From My Favorite Food Groups and Then Some by John Currence

Grape Spoon Sweet Muffins

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted and cooled slightly

1 egg

1 cup milk

2 teaspoons vanilla extract

2 teaspoons finely grated lemon zest

12 teaspoons Grape Spoon Sweet (recipe follows)

Heat oven to 375 degrees.

Line the wells of a standard muffin pan with paper liners. Coat liners with baking spray.

In a medium bowl, combine the flour, sugar, baking powder and salt and mix well; set aside.

In a large mixing bowl, whisk together the melted butter and egg. Whisk in the milk and vanilla. Whisk about a third of the flour mixture into the milk mixture, mixing until all of the flour is absorbed. Repeat with another third of the flour mixture, whisking until absorbed. Gently fold in the remaining flour using a rubber spatula. Fold in the lemon zest.

Spoon batter into muffin wells, filling half full. Drop 1 teaspoon of Grape Spoon Sweet in the center of the batter, then add more batter, completely covering the jam but not filling the muffin well more than two-thirds full.

Bake 20 minutes or until a wooden pick inserted near the center comes out clean (or with a few small crumbs). Cool muffins completely in pans in a wire rack.

Makes 12 standard-size muffins.

Muffin recipe adapted from Bake! Essential Techniques for Perfect Baking by Nick Malgieri

Use this as you would any other preserves or jam. But also consider trying it with ice cream, stirred into yogurt or serve it like the Greeks do -- a small dollop straight off the spoon.

Grape Spoon Sweet

2 cups granulated sugar

2 cups water

1/3 cup PLUS 1/4 cup fresh squeezed lime juice

1/4 cup fresh squeezed lemon juice

2 bay leaves

3 pounds seedless grapes, stemmed, rinsed and well drained

In a large stainless-steel, glass or enameled pot, combine the sugar, water, lime juice, lemon juice and bay leaves. Bring to a boil over high heat; add the grapes. Return to a boil and cook at a brisk simmer until grapes collapse and their skins loosen, about 10 minutes.

Using a slotted spoon, transfer the grapes to strainer set over a bowl. Continue cooking the liquid at a brisk simmer for 20 minutes. Add the juices that have collected in the bowl to the pot and cook until liquid is thick and syrupy (230 degrees on a candy thermometer), about 25 minutes.

Return the grapes and any additional juice that has collected in the bowl to the pot. Simmer briskly, stirring occasionally, until mixture is thick and syrupy. Remove from heat and let cool completely. Transfer to storage jars and refrigerate. Mixture will keep for several months.

Makes about 4 cups.

Recipe adapted from The Olive and The Caper: Adventures in Greek Cooking by Susanna Hoffman

Bulgur Salad With Red Grapes and Feta

Juice from 2 large lemons, divided use

1 1/2 cups quick-cooking bulgur, rinsed

1 1/2 cups hot water

Salt

1/4 cup extra-virgin olive oil

1/2 teaspoon cumin

1/8 teaspoon ground red pepper (cayenne)

Ground black pepper

6 ounces red grapes, quartered, seeds removed if necessary

2 ounces crumbled feta cheese

2 green onions, thinly sliced

1/4 cup minced fresh mint

Reserve about 1 1/2 tablespoons of the lemon juice.

Combine the bulgur, water, remaining lemon juice and 1/4 teaspoon salt in a bowl. Let stand until the bulgur is softened, about 1 hour.

In a large bowl whisk together the oil, reserved lemon juice, the cumin, cayenne and 1/4 teaspoon salt and generous grind of black pepper. Add the soaked bulgur, grapes, feta, green onions and mint; toss gently to combine. Serve chilled or at room temperature.

Makes 4 to 6 servings.

Recipe adapted from The New Family Cookbook from America's Test Kitchen (October 2014)

Pork Medallions With Grape Sauce

1 pork tenderloin, cut into 1/2-inch thick slices

Salt and ground black pepper

2 tablespoons well chilled butter, divided use

1 tablespoon olive oil

2 tablespoons minced shallots or mild onion

1 clove garlic, minced

1 cup halved and seeded grapes (Concord are delicious, if you can find them)

1 cup red wine

Season the pork with salt and pepper.

In a large, heavy skillet, heat 1 tablespoon of the butter and the oil over high heat. Add the pork and sear until browned, about 2 minutes. The meat should release easily from the pan when turning; if it doesn't, let it cook 30 seconds more. Brown the other side for 30 seconds to 1 minute. Remove pork to a plate, cover and keep warm.

Reduce heat to low. Add the shallots to the skillet and cook, stirring, for 1 minute, then add the garlic and cook 30 seconds. Add the grapes and saute, stirring up any browned bits from the bottom of the pan. Saute the grapes for 2 minutes or until they begin to collapse. Add the wine and bring to a simmer over medium heat. Simmer until liquid is reduced by half. Season with salt and pepper.

Return the pork to the skillet, along with any juices that have accumulated on the plate. Spoon sauce over pork and cook until pork reaches an internal temperature of 145 degrees or to desired doneness. Remove the meat from the skillet (leave the sauce in the pan) and arrange on a platter or on serving plates.

Cut the remaining butter into small cubes and add them to the pan, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon some of the sauce with the grapes over each serving of pork.

Makes 4 servings.

Recipe adapted from The Los Angeles Times

Food on 09/24/2014

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