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Grape juice
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Anyone got a recipe for grape juice? I don't want to bother with making wine but it seems a shame to waste the grapes on my grapevine!
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Hello folks!
Found a recipe and made grape juice which - to my surprise - turned out to be delicious! It is very smooth and quite sweet although I did not add any sugar. 8lb grapes to make 2 litres juice seems to work well. An interesting by-product was the beautiful blue colour of the cheesecloth I used to strain the juice.
Now making grape jelly!
Thanks!
Found a recipe and made grape juice which - to my surprise - turned out to be delicious! It is very smooth and quite sweet although I did not add any sugar. 8lb grapes to make 2 litres juice seems to work well. An interesting by-product was the beautiful blue colour of the cheesecloth I used to strain the juice.
Now making grape jelly!
Thanks!
Wine Grape Pie - - Schiacciata con l'Uva
From Kyle Phillips,
Your Guide to Italian Cuisine.
FREE Newsletter. Sign Up Now!
One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. INGREDIENTS:
� 1 egg
� 1/2 cup (100 g) sugar
� 1/2 cup olive oil
� 4 cups (400 g) flour
� 1 tablespoon baking powder
� White wine or water sufficient to make a smooth, workable dough (about 1/3 cup)
� 1 k (2 1/4 pounds) wine grapes (either white or red), stripped from their stems, washed, and drained
� 1/2 teaspoon anise seeds (optional)
� 1/4 cup chopped walnut meats (optional)
� 1/2 teaspoon rosemary leaves (optional)
PREPARATION:
Preheat oven to 200 C (400 F)
Mix the egg, sugar, flour, yeast, and enough wine or water to obtain a fairly soft dough. Knead it till it's smooth, and roll it out about a quarter of an inch thick.
Grease a 9x14" cake pan and line the bottom of it with half the dough, making sure that it reaches about an inch up the sides of the pan. Fill the pan with about 3/4 of the drained grapes.
Use the remaining dough to cover the grapes, sealing them in with care, then spread the rest to the grapes on top of the schiacciata. Dust the schiacciata with sugar and bake it in the oven for about an hour, or until the crust is browned. When it is done it will be about an inch and a half thick; the dough is primarily a container for the grape filling.
You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the schiacciata and sprinkle them over it. Still others sprinkle anise seeds or rosemary leaves over the schiacciata; whereas walnuts and rosemary are sometimes used together, anise seeds are used alone.
From Kyle Phillips,
Your Guide to Italian Cuisine.
FREE Newsletter. Sign Up Now!
One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. INGREDIENTS:
� 1 egg
� 1/2 cup (100 g) sugar
� 1/2 cup olive oil
� 4 cups (400 g) flour
� 1 tablespoon baking powder
� White wine or water sufficient to make a smooth, workable dough (about 1/3 cup)
� 1 k (2 1/4 pounds) wine grapes (either white or red), stripped from their stems, washed, and drained
� 1/2 teaspoon anise seeds (optional)
� 1/4 cup chopped walnut meats (optional)
� 1/2 teaspoon rosemary leaves (optional)
PREPARATION:
Preheat oven to 200 C (400 F)
Mix the egg, sugar, flour, yeast, and enough wine or water to obtain a fairly soft dough. Knead it till it's smooth, and roll it out about a quarter of an inch thick.
Grease a 9x14" cake pan and line the bottom of it with half the dough, making sure that it reaches about an inch up the sides of the pan. Fill the pan with about 3/4 of the drained grapes.
Use the remaining dough to cover the grapes, sealing them in with care, then spread the rest to the grapes on top of the schiacciata. Dust the schiacciata with sugar and bake it in the oven for about an hour, or until the crust is browned. When it is done it will be about an inch and a half thick; the dough is primarily a container for the grape filling.
You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the schiacciata and sprinkle them over it. Still others sprinkle anise seeds or rosemary leaves over the schiacciata; whereas walnuts and rosemary are sometimes used together, anise seeds are used alone.
1 to 5 of 5
