Red And Green Grape Gratin Recipes

Steps:

• Make filling:
• Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
• Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.
• Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
• Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
• Make topping while juices are reducing:
• Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
• Bake crisp:
• Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.

Steps:

• In a bowl whisk together the yolks until they are combined, add the granulated sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add the cornstarch and the flour, a little at a time, beating, and beat the mixture until it is combined well. Add the milk, scalded, in a stream, beating, and beat the mixture until it is combined well. In a heavy saucepan bring the mixture to a boil, stirring, add the zest, and simmer the mixture, stirring, for 3 minutes. (The mixture will be thick and custardlike.) Remove the pan from the heat and beat in the vanilla. Strain the pastry cream through a fine sieve into a bowl and chill it, its surface covered with a buttered round of wax paper, for 1 hour. Arrange the grapes in the bottom of a 6-cup flameproof gratin dish, spoon the pastry cream over them, spreading it evenly, and sprinkle the almonds over the cream. Sprinkle the brown sugar over the almonds and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is bubbly and golden on top.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
• Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
• Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.

Steps:

• Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
• Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
• Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
• Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
• Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Steps:

• Combine 2/3 cup water and 2/3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.
• Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13x9x2-inch metal pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13x9x2-inch metal pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.
• Meanwhile, dip grape clusters into 2 tablespoons Muscat wine to moisten, then dip grapes into sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours. (Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.)
• Using fork, scrape granitas down length of pan, forming icy flakes. Pour 2 tablespoons Muscat wine into each of 6 wide glasses. Divide green grape granita equally among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
• Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
• Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.