"Mia" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:hi group
I have a carton of red seedless grapes that I want to use in a savory dish to complement seared
duck breast. I found some recipes for grape chutneys, including one that used tomatoes -- I'm not
sure about it tho. does anyone have recommendations for ingredients to use in a grape chutney? I'd
also appreciate any non-salad ideas you have for savory grape recipes that
would
Quoted message said:fit well with a duck breast. I searched the net but came up with mostly versions of duck stuffed
with grapes, recipes that didn't quite appeal to me, and many instances of a common joke about a
duck that begins..."... A duck walks into a bar and goes up to the bartender. The bartender says
"What
Quoted message said:can I get you?" Duck: Umm. Do you have any grapes?" ... 🙂
thank you in advance, Mia
Traditionally the word "verionique" is used to describe dishes cookes with grapes. Usually green
seedless grapes.
Here is one example.
Title: FILETS DE SOLE VERONIQUE (SOLE WITH GREEN GRAPES) Categories: Main dish, White wine Yield:
8 servings
2 tb Finely chopped shallots 1 ts Salt 1 c Dry white wine 1 cn Seedless green grapes(16oz) 2
tb Flour 2 tb Butter or margarine 2 lb Sole fillets,fresh or frozen
1/4 ts Ground pepper 1 tb Lemon juice 2 tb Butter or margarine
2/2 c Whipping cream
Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish, enamel or stainless (not
aluminum)). Sprinkle fillets with salt and pepper. Fold in half; arrange in skillet. Add wine,
lemon juice and reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer until
fillets flake easily, 4 to 5 minutes. Remove fillets with slotted spatula to ovenproof platter.
Keep warm while preparing sauce. Add grapes to liquid in skillet. Heat to boiling; reduce heat.
Simmer uncovered 3 minutes. Remove grapes with slotted spoon. Heat liquid in skillet to boiling;
boil until reduced to 1 cup. Melt 2 tablespoons butter. Stir in flour. Stir flour mixture, a
small amount at a time, into reduced liquid. Cook over low heat, stirring constantly, until
thickened. Remove from heat. Stir in cream. Heat to boiling. Add 2 tablespoons butter; stir until
melted. Drain excess liquid from platter if necessary. Spoon sauce over fillets. Set oven
control to broil and/or 550'. Broil fillets just until sauce is glazed, about 3 minutes. Garnish
with grapes.
There is no reason why you have to "make" something with the grapes first. See above:
Dimitri
