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