Fun Stuff > CHATTER
A Cooking Thread?
LTK:
I invited some fellow students over for dinner yesterday. I stir-fried a cabbage (the pointy kind) with curry, cashews, coconut, and uh... capples and conions. Then for dessert, I wanted to make a pie, but the only pre-made pie crust that I could find was more like a pack of three flat, round cakes. So I went ahead and bought those. On the first layer I put a half-litre bucket of vanilla quark, on the second layer an entire pureed mango (fresh: skinned, cut, blender'd), sprinkled with cinnamon, and that was topped off with the final cake layer. It was then cooled in the fridge for an hour and a half or so, and subsequently covered in whipped cream. I never imagined something so easily thrown together could be so tasty.
lepetitfromage:
--- Quote from: Carl-E on 14 Sep 2012, 09:30 ---So, what should I do with all the concord grapes in the fridge? Picked 'em last weekend... about two grocery bags full. Not enough for wine, though.
--- End quote ---
Freeze them. Frozen grapes are delicious (and make great ice cubes in wine haha).
Carl-E:
ladies and gentlemen, may I introduce....
Red Concord Grape Pie!
Surprisingly delicious! Not at all like jam. For one thing, you skin the grapes and just cook the insides to deseed them. Then you mix the green pulp back in with the skins, put into a shell and bake - the color bleeds from the skins. The texture is very close to cherry pie, but the flavor - well, concord grapes are quite tart, and that's not lost, but enough sugar's added to cut the pucker effect. But not enough to make it taste like jelly or jam.
It took the better part of one of the two bags of grapes. I think I'll have to do this again...
Oh, and my daughter taught me an easy way to weave a real lattice crust!
Lines:
Interesting! I've never heard of a grape pie. Where'd you get the recipe?
Carl-E:
Here. I looked at other ones, too. They're all pretty much the same. I cut back on the sugar some because I used red concord grapes, which are a good bit sweeter than regular dark (almost blue) concord grapes. Those are the ones used for commercial grape jellies, that dark purple stuff.
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