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Old 09-20-2004, 06:03 PM   #11
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Re: grapes

Quote:
Originally Posted by cafeandy
ok, folks, here's the deal...
i am exec chef at a really nice hunting lodge on weekends and we serve huge fruit plates every meal. over the past few weeks we've accumulated tons of loose grapes. other than the obvious [jam, jelly] are there any suggestions for something interesting i can do with these grapes? my sous chef thinks i'm obsessing over saving them at this point because i don't know what i'm going to do with them...i just don't like to throw them out.
I have frozen them and when removed from freezer toss lightly with sugar and serve immediately with anything that seems appriopiate, even alone on a cheese plate. Still frozen is the key here because they are mushy and unappetizing when they thaw. By the way, I tried your gargonzola butter on my steak, fabulous. Thanks for the idea.

:roll: GO DUCKS
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Old 09-20-2004, 06:16 PM   #12
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I love these ideas! I was going to post the idea of frozen grapes, but you guys are fast.

I love frozen grapes as a meal on the hottest, muggiest night in the summer when I can lounge in my (fill in attire,or lack of) an me miserable in the humidity. The grapes become God-like.

I am intrigued with the idea of cooking for hunters at a lodge! I spotted a property in Pa. that would fit the bill. It means a career change, but its a hunting cummunity in Potter county Pa. ...any tips?
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