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Additional Grape Recipes from the Kitchen (page 2)

(This is a listing of other recipes on our site and others.)

 

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Grape Recipes Index:

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Grape Pie & Cake Recipes: Concord Grape Pie of Cobler Filling, 3 Ways to use Grape Filling, Biscuit Topping, Oat Struesel, Seedless Grape Coffee Cake, Grape Upside Down Cake

Grape Puree Recipes: Frozen Grape Puree, Grape Table Syrup, Fluffy Grape Pie, Grape Aspic, Grape & Green Tomato Chutney

Grape Salads & Cold Desserts: Chicken Salad, Pasta Salad with Green Grapes, White Gazpacho, Grape Cup, Creamy Grape Cup, Country Grape Sherbet, Three Way Frozen Salad, Grape Ice Cream, Harvest Salad, Carmalized Grapes

Grape Sauces, Wines & Drinks: Simple & Easy Grape Juice, Grape Cider Punch, Orange Grape Sauce, Victoria Strainer Juice, Grog from the Far Side, Grape Juice Crush, Grape Ketchup

Grape Meat & Poultry Dishes: Grape Leaves, Stuffed Grape Leaves, Appetizer Meatballs, Cornish Game Hens in Honey Grape Sauce, Chicken Casserole with Grapes, Barley with Grapes & Sweet and Sour Cabbage, Nauvoo Bleu Breasts

Cooking with Wine: Red Wine Raspberry Sorbet, Whitefish with Lemon Caper Wine Sauce

Misc: Cane Prunings in Barbecue, Grape Gumdrops

 

 

Grape Pie & Cake Recipes

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Concord Grape Pie or Cobbler Filling

Wash grapes and remove skins by pinching at end opposite stem, Reserve skins. Place pulp in sauce pan and bring to a boil, cook a few minutes until pulp is soft. Put through strainer or food mill, while pulp is hot, to remove seeds.

Mix strained pulp with skins. Stir in sugar, flour or tapioca, lemon juice. Idea: Try using Canadice Red Seedless or Venus Blue Seedless.

• 4 ¼ cups Concord Grapes
• 2 tsp lemon juice
• 1 cup sugar
• ¼ cup flour or 2 tbsp. quick cooking tapioca

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3 Ways to Use Grape Filling

1. Place filling between 2 UN-BAKED pie crusts. Bake at 425 for 15 minutes; then at 375 for 45 minutes.
2. Place grape filling in pastry lined pan. Sprinkle oat streusel on top.
3. Pour filling into 8 inch square or round pan or oven proof bowl. Dot with margarine. Bake in hot oven (400 degrees), about 35 minutes, until bubbling hot. Remove from oven, cover with Biscuit Topping; return to oven and bake about 20 minutes. Serve warm.

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Biscuit Topping

Sift together first 3 ingredients. Cut in butter. Add milk and egg all at once; stir into soft dough. Knead 10 times. Either drop spoonsful of dough on filling or cut into strips and place on pie as lattice strips.

Gertrude Pape, Madison Hts., uses Concord Grape Pie Fillng on waffles. Just can it in jars and use as a sauce.

• 1 ½ cup flour
• 1 tbsp. sugar
• ¼ tsp. baking powder
• ¼ cup milk
• ¼ cup butter
• 1 egg slightly beaten

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Oat Streusel

Combine ½ cup quick-cooking rolled oats, ½ cup brown sugar and 1/4 cup flour. Cut in ¼ cup margarine till evenly distributed. Sprinkle over un-baked pie, and bake at 425 degrees 35-40 minutes.

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Seedless Grape Coffee Cake

Make coffee cake according to box directions. Pour into greased (or buttered) 9 inch round baking pan. Top with seedless grapes. Mix sugar, cinnamon and nutmeg and sprinkle over grapes. Bake according to box. From Sandy Pruden

• 1 package coffee cake mix
• 2 cups seedless grapes, washed
• ¼ cup sugar
• 1 tsp. cinnamon
• ½ tsp. nutmeg

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Grape Upside Down Cake

Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and ¾ cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.

Sift dry ingredients into mixing bowl. Add shortening, ½ cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. NOTE: Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings. From Sandy Pruden

• 2 lbs. red grapes, seeded or seedless
• ¾ cup sugar
• 1 tsp. salt
• 2 ¼ cup cake flour
• 1 1/3 cups sugar
• 2 ½ tsp. baking powder
• ½ cup shortening 1 cup milk
• 1 tsp. vanilla
• 2 eggs

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Grape Puree Recipes

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Frozen Grape Puree

Wash and stem Concord grapes. In large kettle, heat grapes 8 - 10 minutes at low temperature to loosen skins (not over 145 degrees). DO NOT BOIL. Put through food mill or wide mesh strainer. Discard skins and seeds. Pour puree in glass jars, leaving 1/2 to 1" head space. Seal, label, date and freeze. Recommended storage time is 6-8 months. Note: Puree may develop gritty texture after long freezer storage. This will disappear when you heat it lightly. Georgia Peacock, Dryden

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Grape Table Syrup

Combine all ingredients in heavy pan, bring to a rolling boil; boil 1 minute (counting time after mixture comes to a boil that cannot be stirred down). Remove from heat, skim off foam. Pour into ½ pt. glasses. Cool, cover and store in refrigerator. Make 1 pt. NOTE: Serve with pancakes, biscuits or over ice cream or vanilla pudding. Georgia Peacock, Dryden

• 1 ¼ cups Grape Puree
• 1 ½ cups sugar or honey
• ¼ cup corn syrup
• 1 tbsp. lemon juice

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Fluffy Grape Pie

Bring Grape Puree and water just to a boil; stir in gelatin until dissolved. Add sugar, mix well, chill until mixture mounds when dropped from spoon, stirring occasionally. Beat until fluffy, fold in whipped cream. Pour into pie shell. Refrigerate at least 2 hours or overnight. Serve topped with thin layer of whipped cream. Georgia Peacock, Dryden

• 1 cup Grape Puree, thawed enough to measure
• ¼ cup water
• (3 oz.) pkg. Lemon flavor gelatin
• ¾ cup sugar
• 3 cups cool whip
• 1 ½ cups heavy cream, whipped
• 1 baked 9 inch pie shell

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Grape Aspic

Sprinkle gelatin over mixture of orange and lemon juice to soften. Mix remaining ingredients; heat 15 minutes. DO NOT BOIL. Then bring just to a boil, add gelatin mixture and stir to dissolve. Pour into individual ring molds, refrigerate until set. To serve, unmold on lettuce, fill center with seedless grapes, mandarin oranges, drained and grapefruit sections. Serve salad dressing separately. Makes 6 servings. NOTE: Serve with baked ham or turkey for the important winter buffet. Georgia Peacock, Dryden

• 2 tbsp. un-flavored gelatin
• ½ cup orange juice
• ½ cup sugar
• ¼ cup lemon juice
• ½ tsp. salt
• 2 cups Grape Puree
• 4 whole cloves
• 2 whole sticks cinnamon
• 1 cup water

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Grape and Green Tomato Chutney

1. Put the tomato slices in a 5-quart saucepan. Peel and dice the apples and add them to the tomatoes. Add the onions, sugar, vinegar, raisins and salt. Mix well. Cook over medium heat for about 30 minutes.
2. Add the red pepper flakes, mustard seed, dry mustard, ginger and grapes to the hot mixture. Cook for about 30 minutes longer, or until mixture is thick.

Pack chutney into hot sterilized jars, preferable 1-cup size. Seal at once. Makes 2 pints.

• 2 lbs. Green tomatoes, sliced
• 4 tart apples
• ½ tsp. salt
• 2/3 cup chopped onions
• 2 ¾ cups dark brown sugar
• 2 cups cider vinegar
• 1 cup seedless raisins
• ½ tsp. hot red pepper flakes
• 1 tsp. mustard seed
• 1 tsp. dry mustard
• 1 tsp. Finely chopped fresh ginger
• 3 cups green seedless grapes

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Grape Salads & Cold Desserts

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Chicken Salad

Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing. Helen Schneider, Oakland

• 1 chicken breast
• 1 cup celery, diced
• 1-20 oz.can pineapple chunks, drained
• 2-11 oz. cans mandarin orange segments, drained
• 2 cups seedless grapes, cut in half
• 1 cup rice mayonnaise

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Pasta Salad With Green Grapes

Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with ½ cup ranch salad dressing. Chill before serving. Mrs. Marian Galler, Rochester

• 8 oz. shell or elbow macaroni
• 2 cups chopped boneless chicken breast (cooked)
• ½ cup sliced almonds
• 2 cups green seedless grapes
• 1 cup sliced water chestnuts

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Harvest Salad

• 12 cups leaf lettuce
• 1 lb green & 1 lb red grapes (seedless)
• ½ lb cooked medium shrimp, peeled and deveined
• ¼ cup sliced green onions
• 1 package (3 oz) Oriental Ramen noodles
• ¼ cup raisons
• ¼ cup golden raisons
• ¼ cup toasted walnuts or sunflower kernels
• Salad dressing of you choice.

In a large bowl, combine lettuce, grapes and shrimp.

Break Ramen noodles into small pieces (save the seasoning packet for another use) add to salad with the chow mein noodles, raisons, onion, and walnuts.

Drizzle with dressing, toss to coat. yield = 16 servings

Helen Schneider - Oakland

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White Gazpacho

1. Combine all ingredients except radishes.
2. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours.
3. Garnish each serving with sliced radishes. Ron & Lisa Krueger

• ¾ cup seedless green grapes
• 2 tbsp. chopped fresh dil
• 1 cucumber, peeled and chopped
• 1- Granny Smith apple, peeled, cored, and chopped
• 3 - scallions (white and green parts), sliced
• 1 ½ cup plain yogurt or butter milk
• 1 ½ cup ice water
• Salt and pepper to taste.
• 4 radishes, sliced paper thin

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Grape Cup

1. Combine juice and liqueur; stir in fruits except for 4 small grape clusters.
2. Chill thoroughly.
3. Garnish each serving with small clusters of grapes. Serves four. Georgia Peacock, Dryden

• 2 cups orange juice
• 2 tbsp. orange liqueur
• 2 cups green grapes, seeded
• ½ cup red or blue grapes,seeded
• ½ cup grapefruit segments
• ½ cup melon cubes
• ½ small banana, sliced
• 4 small grape clusters (for garnish)

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Creamy Grape Cup

1. Wash, dry and chill grapes.
2. Stir in sour cream and cognac.
3. Add brown sugar to taste and chill.

• 3 cups seedless grapes
• ½ cup sour cream
• 1 tbsp. Cognac
• brown sugar

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Country Grape Sherbet

Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month. Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries. Georgia Peacock , Dryden

• 1 cup dairy sour cream
• 1 cup milk
• ¼ cup lemon juice
• 1 egg white, beaten
• 1 ½ cups sugar
• 1 cup concord grape juice.

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3-Way Frozen Salad

Whip cheese, slowly add cream, beat until thick. Fold in other ingredients. Pour into muffin cup pans lined with cupcake papers. Garnish with nuts, maraschino cherries or coconut. Makes about 18 cupcakes. Place in freezer. When frozen, remove from pans, put in plastic bags and return to freezer. Recommended storage time up to 1 month. To serve: remove from paper cups, place on crisp greens. Georgia Hirchberger, Dryden

• 2-3 oz. packages cream cheese
• 1 cup heavy cream
• Tbsp. lemon juice
• 1/3 cup mayonnaise
• 1 cup miniature marshmallows
• 1 cup white seedless grapes
• 1-1lb. 15 oz. can crushed pineapple, (drained)
• green food coloring
• ¼ tsp. peppermint extract

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Grape Ice Cream

A simple and surprisingly delicious ice cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand-cranked or electric ice cream maker. Makes 1 quart.

• 1 pint heavy cream
• 1 ¼ cups unsweetened grape juice
• 1/3 cup sugar
• Few drops of fresh lemon or lime juice

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Carmalized Grapes

Yield: 6 Servings

Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9x13 pan. In a saucepan, bring butter
and brown sugar to a boil. Immediately pour over grapes. Don't stir. Chill for 3-4 hours.

 

• 5 Cups Seedless Red Or Green Grapes
• 2 C Sour cream
• 1/2 C Sugar
• 2 Tbsp Vanilla
• 1/2 C Butter
• 1/2 C Brown sugar

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Grape Sauces, Wines & Drinks

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Simple & Easy Grape Juice

1. Wash and stem fresh, firm ripe grapes.
2. Put 1-2 cups grapes in a hot, clean quart jar.
3. Add ½ to 1 cup sugar (or honey).
4. Fill jar with boiling water (leave ½ inch head space).
5. Process 15-20 minutes in boiling water bath.

• Variations submitted by Linda Gyorkey (Metamora), Leota Pohl (Almont), Linda Kaeding (Metamora). Editors Suggestion: Try filling jars to top with grapes then fill with hot grape juice (available at vineyard). Then you will be preserving only fruit and not ½ to ¾ water. Strain out fruit and add water to taste before serving.

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Grape Cider Punch

Combine spices and 2 cups of the cider in saucepan; place over low heat, bring to boiling point and simmer about 5 minutes. Remove from heat; let stand ½ hour; strain. Add remaining cider, grape juice, lemon juice, lemon and orange rind. Pour into pitchers and chill. When ready to serve, pour over ice in punch bowl and add ginger ale. Garnish with orange slice. Makes 35 to 40 servings. L. Gyorkey, Metamora

• 4 sticks cinnamon
• 1 tsp. grated orange rind
• 24 whole cloves or 1 tsp. Allspice
• 5 cups sweet cider
• 4 cups grape juice
• ½ cup lemon juice
• 2 quarts ginger ale

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Orange Grape Sauce

Combine cornstarch and sugar in saucepan, stir in orange juice and water. Cook mixture over low heat, stirring constantly until sauce is thick. Stir in orange sections, grapes, orange rind and lemon juice; heat. Serve with poached fish or any fillets to your liking. Makes about 2 ½ cups. Georgia Hirchberger, Dryden

• 1 tbsp. cornstarch
• 1 tbsp. sugar
• ½ cup orange juice
• ½ cup cold water
• 1 can (11 oz.) mandarin orange sections, drained
• 1 cup seedless grapes
• 2 tsp. grated orange rind
• 1 tsp. fresh lemon juice

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Victoria Strainer Juice

Put grapes through Victoria Strainer, add as much water as juice, add sugar to taste. Heat to almost boiling, put in jars and seal. Do not put pulp from cone into juice, you will have enough pulp. Do not put seeds and skins back through strainer or it will clog the machine. Lydia Eagen, Port Huron

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Grog From the Far Side

Put in saucepan: 8 cloves 4 tsp. lemon juice 2 cinnamon sticks Simmer 5 minutes. Then add: ½ cup sugar 4 cups Rose’ wine. Heat. May also be served cold with chipped ice and lemon slice. Georgia Peacock

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Grape Juice Crush

Mix juices and sugar, stirring until sugar is dissolved. Just before serving, stir in ginger-ale. Serve over ice. Diana Hutchinson, Brown City

• 1-24 oz. bottle grape juice
• 1 cup orange juice, chilled
• ½ cup sugar
• ¼ cup lemon juice, chilled
• 1 quart ginger-ale, chilled

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Grape Ketchup

Cover grapes with water, bring to boil. Put through colander, sieve or food mill. Should be 9 cups pulp. Stir in sugar, vinegar, salt. Tie spices in small cheesecloth bag; add to grape pulp. Cook slowly until thick, stir occasionally. Remove spices. Pour into hot, sterilized jars or bottles, seal at once. Process in boiling water bath (212 degrees) 5 minutes. Store in cool dark place. Makes about 4 pints. IDEA: mix ½ each French dressing and ketchup. Serve on lettuce. Georgia Hirchberger, Dryden

• 5 lbs. Concord grapes
• ½ cup water
• 5 cups sugar
• 2 cups vinegar
• ½ cup mixed pickling spices
• 1 tsp. salt

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• Vegetable oil
• ¾ cup grape juice
• 1 cup light corn syrup
• 1 cup sugar
• 1 pkg. (1 ¾ oz.) powdered fruit pectin
• ½ tsp. baking soda sugar
• 2 drops blue food coloring, if desired

 

Grape Meat & Poultry Dishes

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Grape Leaves

In early to mid-summer, when the grape leaves on the vine are large, green, and tender, they may be harvested for culinary use.

Use: Fresh grape leaves should always be blanched or brined before using. Middle Eastern cooks blanch grape leaves, then stuff them with rice or a mixture of rice and meat, and roll them into cigar-shaped dolmas. In France, grape leaves are used to protect and flavor some small cheeses. The flavor of mushrooms is enhanced when cooked in a pot lined with grape leaves. Wrapping quail, goat cheese, and anchovies with grape leaves before grilling over coals or baking imparts a special flavor. Some cooks put grape leaves in brine for cucumber pickles to make the pickles crisp.

Availability: Fresh grape leaves are not generally sold commercially, but cooks who live near vineyards will probably find vineyard owners willing to part with some for personal use. (Try wild grapevines) Grape leaves bottled or canned in brine can be purchased at Middle Eastern markets and some well-stocked supermarkets.

Storage: Refrigerate grape leaves in their brine in an airtight, nonmetal container; they will keep indefinitely.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

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Stuffed Grape Leaves

Fresh mint, plenty of garlic, and a little feta cheese enliven these classic Greek dolmas. These are a perfect hors doeuvre because, if you like, they can be prepared up to one week ahead. Refrigerate them in their cooking liquid and bring to room temperature before serving.

1. Preheat oven to 350 degrees F. Blanch grape leaves in boiling water 45 seconds to remove briny flavor; drain and refresh under cold running water. Drain well and pat dry.
2. In a small skillet heat oil and butter. Add shallots and garlic and sauté over moderate heat until soft and slightly colored. Transfer to a large mixing bowl and add rice, currants, raisins, mint, parsley, dill, feta, and salt, pepper, and lemon juice to taste. Toss well with a fork to blend.

Lay a grape leaf out flat; put about 1 ½ tbsp. filling near base of each leaf. Roll leaf into a cigar-shaped package, tucking in sides as you roll. Repeat with remaining leaves. Transfer leaves to a roasting pan large enough to hold them snugly. Cover with stock and poach in the oven, covered, for 20 minutes. Cool in stock. To serve, mound grape leaves on a platter and accompany with mint sauce and a bowl of lemon wedges.

• 1 jar (1 lb) grape leaves preserved in brine
• 3 cups cooked rice
• ¼ cup olive oil
• 1 tbsp. butter
• 1/3 cup minced shallot
• Tbsp. minced garlic
• ¼ cup dried currants
• 2 tbsp. golden raisins
• ¼ cup chopped fresh mint
• ¼ cup finely minced parsley
• 1 tsp. chopped fresh dill
• 2 oz. crumbled feta cheese
• Salt, pepper, and fresh lemon juice, to taste
• 3 to 4 cups hot chicken stock
• Mint sauce & lemon wedges for garnish

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Appetizer Meatballs

Form small meatballs, brown in ¼ cup shortening. Remove meatballs. Heat chili sauce and jelly untill blended together. Return meatballs to the pan and simmer uncovered for 30 minutes. Makes about 50 meatballs. Pat Schnute, Dryden

• Mix 1 lb. ground beef with:
• ½ cup dry bread crumbs
• 1/3 cup minced onions
• ¼ cup milk
• 1 tbsp.parsley
• 1 tsp. salt
• 1/8 tsp. pepper
• ½ tsp. Worcesterchire sauce
• Have ready : 1 - 12 oz bottle chili sauce
• 1 ½ cups grape jelly

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Cornish Game Hens in Honey Grape Sauce

Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Stir in grapes and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan.

Roast in preheated 375 degree oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure ½ inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350 degrees F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasonings as desired. Generously spoon sauce over game hens. Garnish with parsley and woodruff, if desired. Makes 4 servings.

Mary Klein - St. Charles

• 4 Cornish game hens
• 1 tbsp. vegetable oil
• 1 cup chopped onion
• ¼ cup chopped parsley
• 1 cup seedless grapes
• 1 to 2 tsp. pepper
• 2 tsp. ground cinnamon
• Cloves, saffron and salt to taste
• 1 cup honey
• Water as needed
• Parsley and woodruff for garnish (optional)

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Chicken Casserole with Grapes

Salt and pepper the chicken pieces, then roll in flour and brown in small amount of butter. Place in a shallow casserole dish. Sauté the onions until soft, then add broth, wine and mushrooms. Mix in the seedless grapes and pour over the chicken. Bake at 375 for 1 hour. Serves 4 to 6.

• Salt and freshly ground pepper
• 2 whole chicken breasts, split
• 4 chicken thighs
• 4 chicken legs
• All-purpose flour
• small amount butter
• ¼ cup minced onion
• ¼ cup chicken broth
• ¾ cup dry white wine
• ¼ lb. fresh mushrooms, sliced
• 2 cups seedless grapes

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Barley with Grapes and Sweet-Sour Cabbage

Melt butter in a large heavy skillet. Add onions and sauté until lightly browned. Add cabbage and stir and cook over low heat for 3 minutes. Mix vinegar, honey, and grape juice together, then add to cabbage and onions and continue to cook for 20 minutes.

Stir in barley and pepper and simmer, covered, for 10 more minutes, or until cabbage is tender and most liquid has been absorbed. Before serving, sprinkle with parsley and dot with grapes. Serves 6

• 1 tbsp. butter
• 1 medium-size onion, finely chopped (about ¾ cup)
• 4 cups shredded cabbage
• 3 tbsp. white wine vinegar
• 1 tbsp. honey
• 1 ½ cups white grape juice
• 2 cups cooked barley
• ½ tsp. pepper
• 3 tbsp. minced fresh parsley
• 18 blue and red grapes

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• 6 chicken breasts, skinned and bonned
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon chopped garlic
• 6 green olives, chopped
• 1 cup St. Julian Village White wine
• 1 cup half-n-half
• 1/4 cup bleu chees (I use Nauvoo Bleu, but any bleu will do!)
• 1 tablespoon Worcestershire Sauce
• 4 drops Tabasco sauce
• 2 teaspoons chives, chopped

Saute olive oil, butter and green onions for 4 minutes. Add chicken breasts and cook at medium heat for about 5 minutes. Remove chicken to another plate and keep warm. Add cream, bleu cheese, Worcestershire sauce, Tabasco and chives, stirring until cheese is melted. Add salt and pepper to taste. Place the chicken and serve with sauce on top. Add some bleu cheese crumbled on top. This is rich and wonderful over rice.

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Cooking with Wine!

Red Wine Raspberry Sorbet - Serving size 6    (Recipe is re-printed with permission from St. Julian's Website)

This recipe won the dessert division in a local newspaper recipe contest with St. Julian Red wine as the secret ingredient.

• 3 Cups Raspberries, fresh or frozen
  
• 1 ¼ cups St. Julian Village Red or Simply Red
  
• 1 ½ Tablespoons fresh lemon juice
  
• ¾ cup sugar
  
• ½ cup whipping cream

Place all ingredients in a food processor fitted with a steel blade and process until smooth. Freeze in an ice cream maker. Let set in refrigerator 15-20 minutes, before serving.

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Whitefish with Lemon Caper Wine Sauce - Serves 4   (Recipe is re-printed with permission from St. Julian's Website)
.25 cup flour
2 T olive oil
.5 tsp salt
.5 tsp pepper
4 6-ounce whitefish fillets

Sauce
 .5 cup St. Julian Simply White Wine
.25 cup drained capers
3 T butter
.25 cup lemon juice
2 T chopped fresh parsley
1 T chopped fresh thyme

Pour flour, salt and pepper on plate. Coat the fish on both sides with mixture. Heat olive oil in large skillet on medium high heat. Add fish and cook on both sides until lightly browned. Transfer fish to a platter and cover with foil.

In a small skillet put the wine, capers, butter, lemon juice, parsley and thyme. Cook on medium heat until liquid is reduced by half, around 4 minutes. Spoon this sauce over fish and serve.

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