grape

Braised Chicken Legs With Grapes and Fennel recipe | Epicurious.com

chicken legs (thigh and drumstick; about 3½ lb.), patted dry

4½ tsp. kosher salt, divided

Tbsp. extra-virgin olive oil, divided

fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds

unsalted chicken broth

honey

tsp. Calabrian chile paste Calabrian chiles

Tbsp. red wine vinegar

There's nothing better than homemade grape juice.  Step-by-step instructions with photos on how to make your own grape juice from scratch.

Homemade Grape Juice

grapes

"Can you use the sediment from the grapes after letting it sit in the fridge for a few days?"

"I just read, I separated juice and placed in fridge, 3 days ago, they do not taste right, can I cook them now or did I mess up"

"I have a steam juicer and we really like it. Much better than the method shown.I purchased it in the Amish Country in Ohio . WEe just made 5 gallon of juice in very little time."

Pick the grapes. Get a large basket, wear long sleeves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

Rinse and de-stem the grapes. Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.

Mash the grapes. With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.

Cook the grapes. Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don't stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.

Prepare sieve or cheesecloth. Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.

Strain grape mixture. Ladle grape mixture over fine mesh sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.

Finishing. Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!
* Note that the grape mash can be composted.

"I like the taste but there is way too much for me. What can I do with the remaining 3 cups of juice?"

Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.

Broccoli Salad With Cheddar and Warm Bacon Vinaigrette

Kosher salt

broccoli (about 1 1/4 pounds), ends trimmed

pecan halves

bacon, diced

olive oil

Dijon mustard

red wine vinegar

green onions, white and light green parts only, chopped

Black pepper

Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.

Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.

In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.

In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

This version of ajo blanco, or white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Ajo Blanco

apple

garlic clove, chopped

bread

green grapes, halved

almonds

milk

extra-virgin olive oil

black pepper

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Bon Appétit

Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.

DO AHEAD: Soup can be made 1 day ahead. Keep chilled.

Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

Divide soup among bowls. Top with toasted almonds; drizzle with oil and vinegar.

First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.

Waldorf Salad

6 Tbsp mayonnaise (or plain yogurt)

lemon juice

salt

2 sweet apples, cored and chopped

red seedless grapes, sliced in half (or 1/4 cup of raisins)

celery, thinly sliced

chopped, slightly toasted walnuts

Lettuce

"Made this for Christmas. Looks very good, I followed the recipe. Can't wait to try it."

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

"I didn't have any lemons, so I substituted  a squeezed mandarin orange..  Next time I'll make sure I have a lemon on hand.  I'm also not a fan of red apples, so I used granny smiths.  I also added some leftover  chicken for protein.   My 88 year old mother asked for a second helping!  I love Waldorf Salad, but I make it so infrequently that I forget what all goes in it.  Thanks for sharing."

"Hi Elise! I havent made this recipe but I have made many of yours . I was considering ingredients to Waldorf tonight and came across this. I love your recipes, you do a great job. So much more reliable than AllRecipes.com !"

"I LOVED It! when i saw this recipe im like umm yesss im going to make it! i made for chrismtas,thanksgiving even trippled the recipe! it was super yummy and rate it a 10000\/10"

Sweet chicken surprise

x 200 g free-range chicken legs

garlic

250 g mixed-colour seedless grapes

ml red vermouth

tarragon

Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you’d prefer; just be sure to reduce the cooking time accordingly.

Skillet Pork Chops With Blistered Grapes

bone-in, pork

Kosher salt and black pepper

small, seedless red grapes

shallot, minced

garlic clove,

all-purpose flour

thyme leaves thyme

dry white wine

chicken stock

mustard

heavy cream

In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.

Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.

Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

When you're looking for light, effortless but impressive, you can't go passed this grilled calamari.

Grilled calamari with grape and currant dressing

squid, tentacles attached, cleaned

each green and red seedless grapes, halved crossways

eschalots, finely chopped

(100 grams) baby capers, rinsed, drained

(50 grams) currants

(60 milliliters) apple cider vinegar

(125 milliliters) extra virgin olive oil

Baby chives and baby parsley, chopped, to serve

Win the side dish game with this fast and fresh recipe for The Best Fruit Salad with Honey-Lime Dressing.

The Best Fruit Salad with Honey-Lime Dressing

strawberries

cantaloupe

pineapple

honeydew melon

blueberries

pomegranate arils

lime

lime juice

mint,

In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.

In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.&nbsp;

Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.&nbsp;

★&nbsp;Did you make this recipe? Don't forget to give it a star rating below!

When fennel is kissed by an oven’s fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit’s juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep’s milk cheese.)

Roasted Fennel and Grape Salad

walnut halves

fennel

Kosher salt (Diamond Crystal) and black pepper

Manchego cheese (about

shallot,

sherry vinegar

orange

kosher salt (Diamond Crystal)

Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You’ll use the sheet pan in the next step.)

Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you’ll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.

Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.

Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Pecan-Miso Butter and Jelly Sandwiches

pecans

red or white miso

black grapes,

cinnamon stick

kosher salt

wheat bread

Preheat oven to 300°. Toast pecans on a large rimmed baking sheet, tossing once halfway through, until fragrant and slightly darker, 18–25 minutes. Let cool. Transfer to a food processor and pulse, scraping down as needed, until the texture of peanut butter. Add miso and pulse just to combine.

Meanwhile, bring grapes, cinnamon, salt, and 1 cup water to a boil in a medium saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until grapes have burst and liquid is jammy, 25–35 minutes. Let cool, discard cinnamon stick, then mash with a potato masher.

Assemble sandwiches with bread, miso-pecan butter, and grape jam.

Do Ahead: Pecan butter and grape jam can be made 1 week ahead. Cover and chill.

Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they’ve been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness.

Grape Dumplings

blue cornmeal (or medium-grind yellow)

whole-wheat flour, plus more for kneading

baking powder

fine sea salt

Concord grape juice (see Tip)

butter

agave (optional)

Concord grape juice (see Tip), plus more if needed

cornstarch

10 ounces dark, seedless grapes,

Vanilla ice cream and fresh tarragon leaves,

Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients. 

Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.

Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.

Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking. 

Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers. 

Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat. 

Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)

Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes. 

Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.

The sweet beets pair perfectly with the salty feta and crunchy pecans. Both the dressing and the beets can be prepared several days in advance.

Beet and Feta Salad with Sweet &amp;amp; Spicy Roasted Pecans

beets

red onion, sliced in very thin half moons

Sweet & Spicy Pecans (see directions below)

arugula

feta cheese

fresh oregano, chopped

grape seed oil

garlic cloves, minced

pepper

ground pepper

red pepper flakes

brown sugar

chili powder

cumin

For beets: Preheat oven to 400°F. Trim ends off beets but do not remove the skin. Wrap beets in foil and place on baking sheet. Roast beets until tender, about 1 hour. Set aside to cool.

To make salad dressing: Blend grape seed oil, olive oil, honey, vinegar, garlic, oregano, mustard, salt and pepper in blender until thick and emulsified. Transfer to a small glass pitcher.

Rinse onion slices under cold water to remove excess bitterness and pat dry. Place in a small bowl and spoon some of the dressing over onions and toss to combine.

Peel skin off beets. Cut the beets in wedges shaped like half moons (about 6-8 wedges per beet.)

Remove the onions from the dressing leaving extra dressing in the bowl. Place onions in a large bowl.

Add beets to the bowl. Spoon some of the dressing over the top and mix to combine. Add half of the nuts and mix one more time. Add more dressing to taste.

Line platter or salad plates with arugula lightly tossed with dressing. Top with beet mixture, feta cheese, fresh oregano and remaining nuts.

Salad and Dressing Ingredients

Lower oven temperature to 350°F. Cover a rimmed baking sheet with baking spray.

Combine salt, pepper, red pepper flakes, brown sugar, chili powder and cumin in a small bowl.

Place grape seed oil and butter in a large frying pan and melt on low heat. Add pecans and toss to coat. Sprinkle in combined spices and stir to coat. Spread nuts on baking sheet and toast for 10-12 minutes. Remove from oven and set aside to cool.

Sweet & Spicy Roasted Pecans

This grape tart is a fresh and simple summer dessert. Simple tart and almond cream, layered with a light mascarpone cream and filled with fresh green grapes look quite simple and elegant.

Top 26 grape recipes from across the web

The most viewed grape recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Braised Chicken Legs With Grapes an...

Homemade Grape Juice

Broccoli Salad With Cheddar and War...

Ajo Blanco

Waldorf Salad

Sweet chicken surprise

Skillet Pork Chops With Blistered G...

Grilled calamari with grape and cur...

The Best Fruit Salad with Honey-Lim...

Roasted Fennel and Grape Salad

Pecan-Miso Butter and Jelly Sandwic...

Grape Dumplings

Beet and Feta Salad with Sweet &amp...

Grape Tart

Apple Cider Vinegar Drinks

Grape & Rosemary Flat Bread

My favourite speedy sausage pizza

Oven-Roasted Chicken with Grapes

One-pan caprese pasta recipe

Egg, bacon and vegetable pie recipe

Pasta with Sausage and Red Grapes

Champagne Chicken

Grape & hazelnut pizza

DIY Sour Frozen Grapes

Ottolenghi's Burrata With Grill...

Grape Pie Recipe

Top 26 grape recipes from across the web

The most viewed grape recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Chicken Legs With Grapes an...

Homemade Grape Juice

Broccoli Salad With Cheddar and War...

Ajo Blanco

Waldorf Salad

Sweet chicken surprise

Skillet Pork Chops With Blistered G...

Grilled calamari with grape and cur...

The Best Fruit Salad with Honey-Lim...

Roasted Fennel and Grape Salad

Pecan-Miso Butter and Jelly Sandwic...

Grape Dumplings

Beet and Feta Salad with Sweet &amp...

Grape Tart

Apple Cider Vinegar Drinks

Grape &amp; Rosemary Flat Bread

My favourite speedy sausage pizza

Oven-Roasted Chicken with Grapes

One-pan caprese pasta recipe

Egg, bacon and vegetable pie recipe

Pasta with Sausage and Red Grapes

Champagne Chicken

Grape & hazelnut pizza

DIY Sour Frozen Grapes

Ottolenghi&#39;s Burrata With Grill...

Grape Pie Recipe

The most viewed grape recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Grape & Rosemary Flat Bread

Ottolenghi's Burrata With Grill...