That's GRAPE!

Grapes seem to always be around. They are found in pretty much all of the grocery stores. Kids take them to school or on trips in a plastic bag for snacking. They are a staple in fruit salad and beautiful just as they are served with cheese as an appetizer. Grapes are almost the taken for granted fruit.
  But in the fall, grapes really come into their own. At many markets and produce stands, the varieties increase from white or purple seeded and seedless to specialty grapes such as concord and champagne grapes. While concord grapes have seeds, their flavor is intense and they are incredibly juicy. They are fabulous with strong cheeses as they make an excellent contrast. If you have never had tiny champagne grapes, try them. They are super sweet and delightful. Serve them with a chocolate dessert for a big hit around the table.
   Grapes begin to loose their flavor as soon as they are picked. Choose plump, evenly colored grapes and eat them as soon a possible although they can be kept up to a week in a plastic bag in the refrigerator. Donítí wash them until you are about to eat or use them.
  And, speaking of washing, growing grapes is very tough without pesticides so they must be washed well. Also be careful of spiders that may hide in the clusters. I look for organic seedless grapes as they are grown without pesticides and are great for snacking. Just donít take them for granted!
   

Grape Martini
3 ounces premium vodka
2 ounces white grape juice
1 ounce Cointreau
1-cup ice
1 frozen seedless grape
Place the vodka, grape juice, Cointreau and ice in a shaker. Shake for 20 seconds and strain into a chilled martini glass. Drop in the frozen grape. Serve immediately. Serves 1.

Grape Gorgonzola Kisses
1-cup pine nut
16 ounces cream cheese, softened to room temperature
6 ounces Gorgonzola cheese, crumbled
6 slices cooked crisp bacon, crumbled
1/4 cup minced fresh parsley
24 seedless grapes
Using a food processor fitted with a steel blade, pulse the pine nuts until finely chopped but be careful not to over process into a paste. Sprinkle the pine nuts over a serving platter. Mix together the cream cheese, Gorgonzola, bacon and parsley. Using oiled hands, make 24 balls of the cheese mixture and arrange them on top of the chopped pine nuts.  Press a grape into the top of each ball of cheese. Serve immediately or cover and refrigerate for several hours before serving. Makes 24 appetizers serving 10 to 12.

Grape and Toasted Walnut Salad
1 1/2 cups inexpensive balsamic vinegar
1-cup sugar
1 tablespoon dried Italian herb blend
3 cloves minced garlic
3 or 4 shallots, minced
2 tablespoons olive oil
1 cup walnut halves
1-tablespoon soy sauce
1-teaspoon ground pepper
2 cups seedless grapes
6 ounces mixed organic baby greens
Shaved or shredded Parmesan cheese for garnish, optional
In a 2 quart non-corrosive saucepan mix together the vinegar and sugar. Bring to a simmer and simmer until the mixture has reduced to 1/2 in volume. Stir in the herbs, garlic and shallots. Remove the mixture from heat and allow to cool. Meanwhile, in a 12-inch non-stick sautÈ pan over medium high heat, place the walnuts and oil and sautÈ for 1 minute. Drizzle the soy sauce over the nuts and continue to sautÈ, stirring constantly until the nuts begin to sizzle and toast. Sprinkle the pepper over the nuts and remove them to a heatproof bowl or plate and allow to cool. Arrange the grapes and nuts over the greens on a serving platter or individual salad plates and drizzle the reduced balsamic over to taste. Garnish with Parmesan cheese, if desired. Serves 4.

Grape Fried Rice
1/4-cup vegetable or peanut oil
2 bunches scallions, trimmed and chopped
6 cups cooked rice, brown or white, slightly undercooked is best
2 tablespoons soy sauce
2 tablespoons minced garlic
4 tablespoons minced fresh ginger
1-teaspoon mild curry blend
2 red bell peppers, seeded and chopped
2 cups seedless grapes, cut in halves
1 cup chopped fresh basil
Heat the oil in a wok or large deep sautÈ pan over high heat and in it sautÈ the scallions for 2 or 3 minutes. Add the rice and soy sauce to the pan and stir-fry until the rice begins to toast. Add the garlic and ginger to the pan and stir fry and few minutes more. Reduce heat to medium and stir in the curry and bell pepper. Stir-fry until the peppers are tender but still firm, about 2 minutes. At this point the rice may be kept warm in a covered casserole dish in a 225-degree oven for 1 or 2 hours. Just before serving, stir in the grapes and basil and serve immediately. Serves 8.

Pork Chops with Grapes and Apricots
2 tablespoons vegetable oil
4 - 1 1/2 inch thick bone in pork chops
1 teaspoon seasoned salt
1 cup chopped dried apricots
1/2-cup extra dry vermouth
2 cups seeded grapes, cut in half
In a large, heavy sautÈ pan able to accommodate the pork chops in a single layer. Heat the oil over high heat until it begins to smoke. Add the pork chops to the pan and brown them for about 3 minutes or until golden brown. Turn the pork chops and reduce the heat to medium. Sprinkle the seasoned salt over the pork chops and arrange the apricots around the pork chops. Pour the vermouth around the sides of the pan and cover. Cook about 5 minutes or until the pork chops are almost cooked. Sprinkle the grapes over the pork chops and cover the pan again and cook a few more minutes until the chops are fully cooked. Serve immediately. Serves 4.

Grape with Chardonnay Zabaglione
There are copper bowl made especially for making zabaglione. They are place over pans of simmering water while whisking the ingredients into a foamy delicious custard. I find that whisking the ingredients directly in a pan over medium high works equally well but you must whisk vigorously and constantly until the custard is done. This custard will not hold and must be made just before serving. It takes about 10 to 12 minutes and all of the ingredients should be at room temperature and at hand. I like to serve this with biscotti on the side for dipping any excess sauce.
2 cups seeded grapes
6 egg yolks
3/4-cup sugar
1 1/2 cups Chardonnay, room temperature
1/2-teaspoon cinnamon
Divide the grapes among 4 wine glasses that are not crystal. In a zabaglione bowl or heavy saucepan, whisk together the egg yolks, sugar and 1/2 cup of wine until smooth. Place the bowl over simmering water or the pan over medium heat and continuously whisk while slowly adding the remaining wine. Continue to whisk over the heat until the mixture foams up and thickens into a foamy custard. At first the custard will foam on top but keep whisking until the entire mixture is foamy and thick, about 10 minutes. Ladle custard over the grapes and serve immediately. Serves 4.