Wine Marinated Grapes Recipes

SWEET ROASTED GRAPES

Steps:

• Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.

BALSAMIC ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

WINE MARINATED GRAPES

Steps:

• Break the bunch of grapes apart into little clusters.
• Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
• Add in the grapes and lemon peel, and gently toss to coat.
• Cover and refrigerate at least 3 hours or up to 24 hours.
• Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
• Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.

PORK LOIN WITH GRAPES

Steps:

• Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
• One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
• Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
• Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
• Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
• When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.

CHAMPAGNE GRAPES

Steps:

• Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.

WINE MARINADE

Steps:

• Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.