Tag Archives: Grapes

Cool Blueberry Gazpacho for the Hot Summer Weather

Good day, everyone! Are you taking advantage of the very summery weather? I am enjoying all of the beach days although my air conditioner is cranked on full blast nearly all of the time.

When I saw this recipe for “Royal Blueberry” Gazpacho with Lemon and Mint in the July 2012 issue of Cooking Light, I have to admit, I was interested. The hot summer weather makes a cool fruity soup sound like a great idea. Plus I had a plethora of blueberries since I came home from the grocery store with two pints (who can pass by a “buy one, get one free” deal?), and then later that week I received another pint from my farm share. Needless to say, I was looking for a good blueberry recipe. This one pairs the blueberries nicely with red seedless grapes. I served the soup, as the recipe suggested, as a sweet starter to our dinner of grilled salmon, potatoes and vegetables. It was great! This mixture would also make a tasty popsicle – just freeze the liquid into some molds. SensitiveHusband and I also agreed that it would be a delicious simple syrup to add to a refreshing beverage with vodka and ice.

To make the recipe a bit simpler (it was just too hot to dirty a food processor), I stirred the mixture and directly poured into a mesh sieve. I was also sure to use 100% grape juice to exclude the cane sugar from this dish.

Ingredients
1 pound red seedless grapes
12 ounces fresh blueberries
1/3-1/2 cup white grape juice (100% juice)
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Preparation
1. Remove stems from fruit. Rinse and pat dry with paper towels. Place fruit in a 4-quart saucepan over medium-high heat. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes.

2. Place blueberry mixture in a food processor; process until almost smooth. OR Stir the blueberry mixture briskly until all of the blueberries and grapes have split.

3. Strain; discard solids. Chill 2 hours.

4. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls.

I am sharing this recipe with Simply Sugar and Gluten Free, Gastronomical Sovereignty, Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allegen-Friendly Cook.

Miz Helen’s Country Cottage

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For the Holidays: Roasted Brussels Sprouts and Grapes

An easy vegetable dish for your next holiday menu is this one for roasted brussels sprouts with grapes and walnuts. You can prepare the dish ahead of time and then roast while your turkey or other entree is out of the oven and being carved. I saw this recipe in the November 2011 issue of Whole Living magazine and tweaked it a bit. I removed the vinegar so it would be free from yeast and added the walnuts into the mixture from the beginning so they would toast at the same time as the other ingredients. The next time I make them, I will prepare a bigger batch because there were hardly any leftovers. The sprouts are in the pink bowl on the far side of the table. We will get to the other delicious dishes on the table in future posts.

Ingredients:
24 oz brussels sprouts, halved
24 oz red seedless grapes
2 Tbs olive oil
salt and pepper
1/2 cup walnuts, coarsely chopped

Preparation:
Heat oven to 450 degrees. In a 9×13 glass baking dish, toss brussels sprouts and grapes with olive oil. Sprinkle with salt and pepper. Toss walnuts on top. Roast until tender and golden brown, about 20-25 minutes.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.