Posts Tagged ‘grapes’

by Caitlin Saniga | photo by Joel Hawksley

From Moscow with love

Joel and I had a few friends over on Sunday to watch the closing ceremonies of the winter Olympics, and while we were brainstorming ways to imbibe Sochi-style, we got those catchy Chumbawumba lyrics stuck in our heads: “He drinks a whiskey drink. He drinks a vodka drink. He drinks a cider drink. He drinks a lager drink.” We went with the least complicated vodka cocktail we could find (by searching for “Russian vodka drinks” on Google) — this beautifully simple and subtle crushed grape cocktail.


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by Sarah Steimer

I love curry, but I don't think I've ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I've needed during this crazy back-and-forth weather.

I love curry, but I don’t think I’ve ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I’ve needed during this crazy back-and-forth weather.


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by Sarah Steimer

I made a similar sandwich for our grilled cheese guide last year, but this dish uses both a different cheese and herb. What really took this to another level for me was rubbing the bread with garlic. It really cuts back on the grapes’ sweetness and gives the meal a more robust flavor.

I’m keeping the ingredient measurements open-ended. You can pretty much guess how much of everything you’ll need depending on whether you’re just making this for lunch or as an appetizer for company. If you would like me to be more specific, just say so in the comments and I’ll happily oblige.


  • olive oil
  • grapes, rinsed and sliced in half (not necessary to slice, but it keep them from rolling off the bread)
  • thyme leaves (pulled from the stem), plus a few springs for garnish
  • salt and pepper, to taste
  • bread
  • 1/2 piece of garlic
  • goat cheese or other spreading cheese

Heat enough olive oil in a small pan to just cover the bottom. Over low heat, add the grapes, thyme, salt and pepper. Be careful when adding the grapes, the natural juices from the fruit will cause the oil in the pan to spit a little. Sauté the grape mixture until the grapes have browned some and softened.

While the grapes are cooking, toast the bread. Rub the garlic half over the toasts generously, then spread with the goat cheese — try to keep it within 1 tablespoon per piece of bread, you don’t want the cheese to overpower any of the other flavors.

Top the goat cheese toasts with the cooked grapes and add sprigs of thyme, if desired, as a garnish.

Recipe adapted from: Mango & Tomato

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by Caitlin Saniga

This slaw looks like it popped fresh out of the time machine from 1995. Teal. Purple. Zigzags. I assure you this salad is better than 1995 color schemes, though.

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small or 1/2 large head red cabbage, finely shredded
  • 1/3 cup chopped fresh parsley
  • 6 scallions, chopped
  • 2 cups seedless red grapes, chopped

Whisk the vinegar, mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.

Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Makes 6 servings.

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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by Sarah Steimer

This Gouda, grape and rosemary grilled cheese tasted like a wine and cheese sampler.

  • 3 tablespoons olive oil
  • 1/2 cup (or more) seedless red grapes, cut in half
  • 2 teaspoons finely chopped rosemary or 3/4 teaspoon dried
  • salt and pepper
  • 4 pieces focaccia (about 4-by-4 inches) cut in half
  • 8 ounces Gouda (whatever, eyeball how much you’d like)

Heat olive oil in a pan over low heat. Add grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and the skins start to slip off, about 5 minutes. Add salt and pepper. Please taste the grapes before you use them all on the sandwiches, they taste phenomenal. Cooking them really brings out some of the flavors you traditionally find in wine.

Pull out some of the center of each piece of bread to create a well. Brush a small amount of olive oil on the slices and add cheese, grapes and rosemary. Cook either on a pan or in a sandwich maker until browned. This is obvious. Everyone has made a grilled cheese before.

Recipe adapted from: Great Grilled Cheese (See if you can find it at your library! Lots of great recipes.)

Photo: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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