Concord Grape Royal Recipes

Steps:

• Make the filling: Combine the grapes, apple and water in a medium Dutch oven over medium-low heat. Cover and cook until most of the grapes pop and shrivel, about 12 minutes. Increase the heat to medium and stir in the granulated sugar. Cook, stirring often and mashing with a potato masher occasionally to crush the apple, until the filling is thick and syrupy, 15 to 20 minutes. Remove from the heat and let cool completely.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans; line the bottoms with parchment paper. Sift the flour, baking soda and salt into a medium bowl. Beat the granulated sugar and vegetable oil in a large bowl with a mixer on medium-high speed until it looks like wet sand, about 2 minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla; beat on high speed until light, about 2 minutes. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. Continue beating until smooth, about 1 minute.
• Divide the batter among the prepared pans and bake until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then invert onto racks; remove the parchment and let cool completely.
• Meanwhile, make the topping: Line a rimmed baking sheet with parchment paper. Whisk the egg whites in a medium bowl until just foamy. Spread the granulated sugar in a pie plate or shallow bowl. Dip the grapes in the egg whites, letting any excess drip back into the bowl, then roll in the sugar. Transfer the sugared grapes to the prepared baking sheet. Freeze at least 30 minutes.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar, then the vanilla. Increase the mixer speed to medium high and beat until very light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Spread about one-third of the grape filling on the cake, then top with another cake layer and half of the remaining filling. Top with the third cake layer. Cover the top and side of the cake with the frosting. Refrigerate to set the frosting, 15 to 20 minutes. Spread the remaining filling on top of the cake, leaving a 1/2-inch border. Arrange the frozen grapes around the border.

Steps:

• Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat. Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes. Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes.
• Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top. Let sit until the gelatin is fully absorbed (Do not stir.) Strain the hot grape mixture into the gelatin, whisking gently. Press on the solids in the strainer to extract as much liquid as possible. Discard solids. You should have 3 cups liquid. Skim foam if desired.
• Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups. Chill until set, at least 2 hours and up to overnight.
• Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer. Dollop the cream on top of the jellies and sprinkle with the peanuts.

Steps:

• In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add sugar and stir until dissolved. Keep stirring and bring mixture to a rolling boil and boil hard for no longer than 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Ladle hot jelly into hot sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 minutes in hot boiling water canner.

Steps:

• Make the Jam and Syrup: Mash grapes with sugar and vitamin C powder, if using. Cover bowl and let stand at room temperature for 1 hour or refrigerated overnight.
• Transfer grape mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened and grapes burst, 5 to 10 minutes. Strain liquid through a fine-mesh sieve into a bowl. Set sieve over another bowl and, using a plastic bowl scraper, press the grapes through the sieve to remove seeds and skin and create a jam. You should have about 1/2 cup liquid syrup and 3/4 cup grape jam. Cover and transfer both bowls to refrigerator for at least 1 hour and up to overnight.
• Make the Custard: In a large bowl, whisk together egg yolks and 6 tablespoons sugar until pale yellow; set aside.
• In a large saucepan, whisk together milk, cream, remaining 6 tablespoons sugar, vanilla bean, and seeds. Bring mixture to a boil over medium-high heat. As soon as mixture begins to rise up the sides of the pan, remove from heat.
• Whisk 1 cup of the hot milk mixture slowly into the reserved egg yolk mixture; whisk to combine. Slowly whisk egg mixture into saucepan with remaining hot milk mixture; whisk in salt. Transfer custard mixture to a large bowl; cover and chill until very cold, at least 8 hours and up to overnight.
• Add grape syrup to chilled custard and whisk to combine; strain through a fine-mesh sieve and discard solids.
• Transfer grape jam to a large metal bowl and transfer to freezer; freeze until firm but not solid.
• Transfer custard to an ice cream maker; freeze according to manufacturer's instructions. Transfer ice cream to bowl with semifrozen jam and fold with a rubber spatula to combine. Transfer to an airtight container and keep frozen until ready to serve, up to 5 days.

Steps:

• Combine the grapes, water, and sugar in a large heavy-bottomed saucepan and bring to a slow boil, then simmer until the grapes have broken down, about 1 hour. As they cook, gently mash the grapes with a slotted spoon to help them release their juices. Your kitchen will begin to smell like grape-flavored bubble gum: this is a good sign.
• Once the grapes have surrendered most of their juices and begun to look more like raisins, remove from the heat. Using tongs or a slotted spoon, remove the grape carcasses and transfer to a fine-mesh sieve set over a large bowl. Pour the juice over the grapes and press down on them to get every last bit of juice out of them. (We compost the remaining skins, seeds, and stems.)
• Use the grape juice right away, or store it in an airtight container in your fridge for up to 1 week or in your freezer for up to 1 year.
• Concord grape juice is used in Concord Grape Jelly (page 190).