ROASTED SAUSAGES AND GRAPES
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees.
- Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
- Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
- Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
- Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
- Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
ROASTED GRAPES
This is wonderful served with cheese and crackers. It is also a great addition to a salad. You will think of other wonderful ways to serve these once you have tried them!
Provided by Ambervim
Categories Low Protein
Time 35m
Yield 1 1/2 Cups
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
- Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
- Let cool slightly and transfer to serving vessel.
ROASTED GRAPE CROSTINI
A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who've never tasted roasted grapes. They're amazing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest., Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.
Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 110mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BALSAMIC ROASTED GRAPES
A surprisingly delicious treat! Easy to make, and a hit with everyone who has tried them! Pairs well with wine and cheese.
Provided by Olivia
Categories Appetizers and Snacks Fruit
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
- Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.8 g, Fat 5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 13.8 g
SWEET ROASTED GRAPES
Provided by Food Network Kitchen
Categories dessert
Time 42m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.
ROAST CHICKEN WITH GRAPES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.
Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams
ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won't be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
- In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
- Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
- On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
- If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
- Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 76 grams
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