We’re nearing the tail end of summer and I never look forward to the cold weather that’s just around the corner. Hopefully we’ll have a pleasant fall. And no hurricanes up here. Or anywhere for that matter, but we know better – they’ve already started brewing.
I’ve been eating more grapes lately as I have a sweet tooth and am trying hard to stay away from ice cream. Around here we mostly see red and green grapes, but there are also white and purple varieties. Even black, yellow and pink – of which I have never seen one!
I learned that they’re quite nutritious and full of antioxidants, so very healthy for us. Healthline.com states “Grapes are a rich source of copper and vitamin K. Copper is an essential mineral involved in energy production, while vitamin K is vital for blood clotting and healthy bones. Grapes also provide good amounts of B vitamins, such as thiamine, riboflavin, and B6. Both thiamine and riboflavin are needed for growth and development, while B6 is mainly required for protein metabolism.” And even though they contain sugar, which many people try to avoid for various health issues, “they don’t negatively impact blood sugar management when eaten in moderation” (Healthline.com)
So, let’s see what we can do with them other than using for a nice centerpiece amongst cheeses and crackers.
Pan Roasted Chicken with Grapes and Rosemary (Food and Wine)
1/3 cup extra-virgin olive oil, divided
1 (4-pound) whole chicken, cut into 8 pieces
4 teaspoons kosher salt
1 medium bunch red seedless grapes (about 2 cups), divided into small clusters
1 large garlic head, separated and cloves peeled (15 to 20 cloves)
1 (1/2-ounce) bunch fresh rosemary
1/4 teaspoon black pepper
Preheat oven to 400°F. Season the chicken pieces with salt. Heat 1-1/2 tablespoons oil in a large oven-proof skillet over high heat. Add chicken pieces, skin sides down, and cook undisturbed until skin is browned and crisp, about 10 minutes. Remove from heat and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to skillet, stirring and scraping up any browned bits. Return chicken pieces to skillet, skin sides up, nestling between and atop grapes. Drizzle with remaining oil.
Roast in pre-heated oven until a meat thermometer inserted in chicken breast registers 155°F, 22 to 25 minutes. Let chicken rest 10 minutes then sprinkle with black pepper to taste. Serves 4.
Grape, Apple & Cabage Salad
(A very old recipe from Redbook Cookbook)
1 cup of diced unpeeled apples
1 tsp. lemon juice
1 cup of seedless or seeded grapes (any colors), halved
2 cups of cabbage, shredded medium-fine
3 Tb. sour cream
1/4 tsp. ground anise
1 Tb. honey
1/2 tsp. salt & 1/8 tsp. ground black pepper (or to taste)
Romaine leaves
Mix apples with lemon juice to prevent discoloration. Add grapes and cabbage. Chill.
Combine the sour cream, anise and honey. Add to the salad just before serving. Sprinkle with salt and pepper to taste. Serve over the romaine leaves. Serves 6.
‘Grape Olives’ (another oldie)
2 Ribier (black) or purple grapes
1 cup sugar
1 cup water
1/2 cup of cider vinegar
1 2” long cinnamon stick
1/4 tsp. each of whole cloves and whole allspice
Wash grapes, drain and dry. Place in a 1-quart jar. Combine the remaining ingredients in a saucepan. Bring to the boiling point and boil 3 minutes. Pour over the grapes, covering them completely with the pickling syrup. Cool, cover and let stand in the refrigerator 48 hours before using. Serves ‘olives’ with meat or poultry. Makes 2 cups.
Enjoy the rest of your summer!