Tag Archives: grapes

WHITE GAZPACHO WITH CRISPY HAM

23 Thursday Jul 2015

Posted by in Recipes, Soup

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I love chilled soups during the hot summer months – they are lovely, light and refreshing and won’t heat up the kitchen.

WHITE GAZPACHO WITH CRISPY HAM

white gazpacho with crispy ham

1 to 2 tablespoons olive oil

3 cloves garlic, halved

1 cup whole almonds, toasted and roughly chopped

2 cups seedless grapes, plus more, halved, for garnish

1 cup peeled, seeded, chopped cucumber

salt

1 to 2 cups cold water

sherry vinegar

4 slices ham

Heat oil in a medium skillet over medium heat. Once hot, add garlic and fry until golden and crisp.

Puree garlic and almonds until smooth. Add grapes, cucumbers and a pinch of salt and puree until smooth. Add 1 cup of water and puree, adding more if soup is too thick. Season to taste with salt and vinegar. Set gazpacho aside.

Set a large skillet over medium-low heat. Once hot, add ham. Fry until crispy, about 2 minutes per side. Transfer to a paper-towel-lined plate. Break crisped ham into bite-sized pieces.

Ladle gazpacho into chilled bowls and garnish with halved grapes and ham.

Enjoy!

Recipe adapted from The Wall Street Journal, April 2014

www.wsj.com/public/page/magazine-food.html

SANGRIA BLANCA

15 Friday Aug 2014

Posted by in Cocktails, Recipes

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I had noticed Cava as an ingredient in various cocktail recipes, and knew it was a dry sparkling wine, so I usually substituted whatever bottle of bubbles I happened to have on hand. However, on a recent visit to a local liquor store, I asked about Cava, and the lovely and knowledgeable lady simply explained it is a Spanish sparkling wine, made using the traditional champagne method.

SANGRIA BLANCA

sangria blanca

15 green grapes, halved

2 to 3 slices of honeydew melon, rind removed, cubed

1 bottle Cava

1 1/2 cups white grape juice

1/2 cup Licor 43

Fill a large pitcher halfway with ice, add fruit. Tilt pitcher and pour Cava very slowly down the side, to preserve the bubbles. Add juice and Licor 43, stir gently.

Enjoy!

WHITE GAZPACHO

30 Monday Jun 2014

Posted by in Recipes, Soup, Summer

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I have recently discovered I love cold soup. I made this White Gazpacho as an appetizer for a dinner party, and I was surprised at how much I enjoyed it!

Gazpacho is usually tomato based, and the few times I have tried the traditional style, it hasn’t appealed to me all that much. However, I found this cucumber, buttermilk concoction to be absolutely delicious!

WHITE GAZPACHO

1 cup white grape juice
1 cup sliced almonds
1 cup peeled, seeded and diced cucumber
1 Granny Smilth apple, peeled, seeded and chopped
1 cup seedless green grapes
1 garlic clove
3 tablespoons sherry vinegar
1/4 cup olive oil
1 cup buttermilk
salt and freshly ground black pepper
shredded mint leaves, for garnish

Heat the oven to 350F.
Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden, let cool.
Transfer 1 cup of the almonds to a blender. Add the grape juice, cucumber, apple, grapes, garlic, vinegar and 1/4 cup olive oil. Puree until smooth. Pour into a bowl, whisk in the buttermilk and season to taste with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Pour the gazpacho into bowls or cups, garnish with the mint, and drizzle with extra olive oil if desired.
Enjoy!

Recipe adapted from Food and Wine, July 2012

http://www.foodandwine.com/recipes

CHICKEN WALDORF SALAD

11 Tuesday Jun 2013

Posted by in Salad

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Superlative, splendid salad, and super snappy.

CHICKEN WALDORF SALAD

DRESSING
2/3 cup buttermilk
1/3 cup plain Greek yogurt
1/2 cup blue cheese, crumbled
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
SALAD
1 1/2 tablespoons honey
3/4 cup walnut pieces
4 chicken breasts, cooked and diced
mixed salad greens
2 cups thinly sliced celery
4 apples, diced
3 cups grapes, halved
1 tablespoon tarragon, chopped

In a small bowl, combine all dressing ingredients.
Heat oven to 350F. In a small bowl, microwave honey for 15 seconds. Add walnuts and toss to coat. Spread walnuts in single layer on baking sheet, and bake for 8 to 10 minutes, or until golden brown, stirring once or twice. Transfer nuts to a wire rack to cool.
In a large bowl, toss the greens, chicken, walnuts, celery, apple, grapes, tarragon and dressing until all ingredients are coated.
Enjoy!

INSALATA RUSTICA

14 Monday Jan 2013

Posted by in Salad

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This is a wonderful cool weather salad, with a yummy and interesting assortment of ingredients and flavors that come together perfectly. I was especially intrigued by the roasting of the grapes, and was excited to try the recipe.
I first made this for my Uncle, when he was visiting in the Fall, and we were able to sit outside and enjoy the beautiful weather and each others company. It’s too cold to dine Al Fresco in Fayetteville in January, but thankfully I have the warmth of wonderful memories and the mantle of good food to keep me warm.
INSALATA RUSTICA
1/4 cup olive oil plus 2 tablespoons, divided
3 tablespoons fresh lemon juice
4 ounces proscuitto, chopped
1 1/2 cups seedless grapes
1/2 cup cherries, pitted
salad greens
2 pears, cored and chopped
balsamic glaze or aged balsamic vinegar
1/2 cup pine nuts, toasted
4 ounces parmesan cheese, sliced
Heat oven to 350F.
Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 
Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.
Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.
Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.
Enjoy!
Recipe adapted from Bon Appetit, November 2008
www.bonappetit.com/