GRAPES!!

The Ithaca Journal today says the NYS grape harvest is up 7%! So, the sumac post is delayed so we can focus on grapes!!

Most everyone loves grapes! We all have our favorite, as a child mine was the Concord grape. I thought the flavor was sublime and the whole sucking the grape out of the skin was a sensory explosion of texture, taste and smell! Grape juice still invokes childhood memories of hazy, hot summer days. In the Finger Lakes region, fall meant driving around and between lakes searching for the best grape pie ever.

A little history:

Grapes have been around for thousands of years and were gathered by hunter-gathers in the Neolithic period. They have been cultivated at least since Egyptian times: some scholars believe that grapes were grown in ancient Greece, as well as in Rome, both for eating and winemaking purposes. Grape growing has since spread to Europe, North Africa and finally to the United States.

Lately, grapes have been in the spotlight because of an effect called the French paradox: nutritionists have been wondering why Frenchmen have such a long expected lifespan, despite a diet very high in saturated fats (that usually leads subjects to developing heart disease in the long term).

The cardioprotective effect has been linked to consumption of red wine, which contains what is believed to be the main cardioprotective component of grapes: resveratrol.

But one shouldn't think of resveratrol as the only health-promoting component in grapes: there are many other known and unknown components that contribute to your health, such as phytonutrients, anthocyanins, catechins and phenols.

Grape trivia:

There are 24,000 names for varieties of wine grapes, corresponding to between 5,000 and 10,000 actual varieties. However, only about 150 are commercially important.

Wine grapes are the single most widely planted fruit crop. There are 20 million acres of grapes planted worldwide, just about enough to supply every adult living in the United States with a bottle a day.

While California is the American state producing by far the most wine, all fifty states can claim at least one commercial winery.

Grapevines don’t produce good wine grapes until they are at least three or four years old. If properly maintained they may continue producing for a century. As the vine ages, the yield tends to decrease, but the quality may improve.

Chemists have identified over 250 compounds in wine, making it more complex than blood serum.

RECIPES:

INSALATA RUSTICA

Epicurious.com

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

3 tablespoons fresh lemon juice

4 ounces 1/8-inch-thick slices prosciutto, chopped

1 1/2 cups stemmed seedless red grapes

1/2 cup dried tart cherries

10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)

2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced

Aged balsamic vinegar (for drizzling)

1/2 cup pine nuts, toasted

4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.

Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

The following are from Tablegrape.com

BLACK GRAPE MARGARITA
Ingredients

1 cup black California Table Grapes

2 shots (3 ounces) tequila

2 shots (3 ounces) Sweet and Sour Mix

2 cups ice

Lime slices for garnish

Directions

Place all ingredients into the bowl of a good blender and puree until blended and slushy, about 2 minutes. Serve in margarita glasses and garnish with a lime slice.

Serving Suggestions

This is a slightly more fiber and nutrient filled version of the classic beachside beverage. Rim the glass with coarse salt if you like it, otherwise, just garnish with a slice of lime.

BRIE TORTA

Ingredients

2 wheel (4-inch diameter) brie cheese

1 teaspoon each brandy and sugar

1/2 cup coarsely chopped California seedless grapes

1-1/2teaspoons chopped fresh basil

2 tablespoons chopped toasted hazelnuts

2 sliced grapes

1 sprig basil leaf

Assorted crackers or toasted baguette

Directions

Slice brie cheese in half crosswise. Combine brandy and sugar; brush both cut surfaces with brandy mixture. Mix basil and grapes. Spread cut side of bottom half of brie with grapes; sprinkle hazelnuts over top. Position top half of brie in place. Let stand 30 minutes at room temperature. Bake brie on oiled baking pan or oven-safe plate 10 to 15 minutes at 350°F. Arrange grape slices in a fan on top and garnish with basil.

BRUSCHETTA

2 cups California seedless grapes

1/4 cup onion, coarsely chopped

1 cup shredded lowfat mozzarella cheese

1/2 teaspoon dried oregano, crushed

16 French bread rounds (2 to 3 in. diameter)

2 tablespoons olive oil

Cracked pepper

SEA SCALLOPS WITH RED GRAPES, AVOCADO AND PEA SHOOTS (appetizer)

Directions

Chop grapes and onion in food processor; drain excess liquid. Combine grapes, onion, cheese and oregano. Brush both sides of bread rounds with oil. Bake at 400°F, 8 to 10 minutes or until lightly toasted. Sprinkle with grape and cheese mixture and cracked pepper. Broil 4 to 6 inches from heat source 1 to 2 minutes or until cheese is bubbly. Serve immediately.

Ingredients

1 lb. fresh sea scallops (U10s, or 10 per pound in size)

8 oz. pea shoots

2 each ripe avocado, diced to ½ inch size

1 each lime

20 each red California seedless grapes

To taste - extra virgin olive oil

To taste - salt and pepper

Directions

Preheat oven to 400°F.

In large mixing bowl combine pea shoots, avocado and the lime juice. Toss with salt and pepper and set aside while scallops are cooked.

To cook scallops:

1. Remove the side muscle and liberally season with salt and pepper. Lightly coat sauté pan with olive oil. When the oil just begins to smoke, place 4 scallops flat side down and cook for at least two minutes.

2. After the scallops have browned, remove from pan and place on a baking sheet, then repeat process for the next 4. Place the baking sheet in preheated oven for another two minutes.

3. When all the scallops are done (and still translucent in the middle), place on a cutting board and cut each scallop into quarters. In large bowl, toss scallops with the pea shoots, avocado, lime juice and Extra Virgin Olive Oil. The avocado will create a “sauce” on the greens and scallops. Add the grapes and toss once. Salt and pepper to taste.