Grapes

Carbonated Grape Salad with Goat Cheese

What else can you do with a fresh table grape besides eat it? Chefs active in the realm of molecular gastronomy are manipulating ingredients in ways never imagined. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California Table Grapes. He challenged himself to probe this frontier. “The idea came from one of my colleagues,” says Samuel, “You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they’re fizzing, like soda pop” In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe16/

Black Grape, Tamarind and Mint Lemonade with Trio of Grape Skewers

From juice bars to coffee bars to
cocktail bars, the venues where Americans drink have become more diverse…and a
lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows
us a new take on lemonade, flavored with sweet black grape juice, tangy
tamarind and herbaceous mint. The black grapes make the lemonade a beautiful
purple color.
Recipe at: http://ciaprochef.com/grapes/recipe4/

Black Grape Sorbet with Goat Cheese Mousse

We value raw grapes for their sweetness, crunch and vivid gem like colors. They’re the eye candy on a pale chicken salad or soufflé, the colorful contrast on a cheese plate. Cooking them transforms their color while concentrating flavor. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes a sorbet that retains the grapes vivid color and fresh flavor.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe21/

Ajo Blanco with Slow-Roasted Grapes

Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/

Green Grape, Fennel, and Orange Salad with Pickled Kumquats

Recipes at http://www.ciaprochef.com/grapes/GrapeOrangeRadishSalad/This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!