Two more good months of eye catching produce and I’ve already developed the Ed Sullivans. (This TV show aired on Sunday night and it meant that when the show ended, it was bedtime, Monday was a school day and well, you were just a bit sad).
I LOVE the fall season but part of me feels a bit blue… kind of like when you anticipate a vacation and before you know it, you are living the last two days of it and you wonder where the beginning and middle went…you get the picture.
The grape harvest has begun and with it, the season of fruit flies. Once they arrive, it’s almost as though they call all the other winged creatures to say, pah-tay in the house!
Just the other night I could not enjoy a glass of wine without keeping it tented or covered between sips, since the little devils belly-bombed and acted as though my glass was their neighborhood oasis.
So what to do when you have so many grapes and so many winged creatures wanting to pounce? Roast them with a little olive oil, sugar and some rosemary to spoon on top of a cheesecake, ice cream or on flatbread with a sprinkle of blue cheese.
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Here’s my quick, roasted grape recipe:
Serves 2 to 3 as a side or as a small cake topper
1 pound seedless red grapes, halved (about 2 ½ cups)
1 tablespoon olive oil or unsalted butter
1 tablespoon honey
½ teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
Preheat oven to 400 degrees F. Toss grapes with oil, honey and rosemary and roast on a lightly oiled foil lined baking sheet in lower third of the oven until tender and wilted, but not falling apart, about 15 to 20 minutes. Let cool just till grapes are warm.
Spoon warm grapes, along with any juices, over cake or ice cream. Or spoon on flat bread with a sprinkling of blue cheese. You can also serve it as a condiment on a cheese board or with grilled meats.
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