Recipes

You can add variety and flavor to entrees and side dishes with Concord grape products. Try the exciting recipes below using Concord grape juice, jelly and other products.

STUFFED CORNISH GAME HENS
(Makes 6 servings)

  • 6 Cornish game hens, thawed if frozen
  • Salt and pepper
  • 2 tablespoons butter or margarine (for sautéing the game hen livers)
  • Game hen livers
  • 2 tablespoons chopped onions
  • 1/4 teaspoon poultry seasoning
  • 1 tablespoon brandy or sherry
  • 1/4 cup chopped bamboo shoots
  • 1 cup raw wild rice mix or 3 cups cooked
  • 1/4 cup chopped onions
  • 6 tablespoons melted butter or margarine
  • 1/4 cup dry white wine
  • 1/4 cup 100% grape juice made with Concord grapes
  • 1/4 cup Concord grape jelly
  • 1 1/2 cups canned beef gravy
  • 2 tablespoons lemon juice
  • 1/4 teaspoon curry powder


Remove giblets and set aside game hen livers.  Sprinkle game hens inside and out with salt and pepper. Heat butter and sauté game hen livers until livers are cooked.  Chop livers with onion.  Stir in poultry seasoning, brandy, bamboo shoots. Cook wild rice mix according to package directions until tender.  Stir 1/2 of the rice into liver mixture.  Use mixture to stuff game hens. Sew or skewer opening.  Place hens side by side in a foil lined baking pan.  Sprinkle with chopped onions and brush with melted butter.  Roast in a preheated moderate oven (350°F.) for 30 minutes.  Mix wine and 100% grape juice and spoon over game hens every 10 minutes.  Roast another 30 to 40 minutes or until game hens are tender.  Place game hens on serving platter and keep warm.  Pour pan juices into a sauce pan.  Stir in Concord grape jelly, gravy, lemon juice and curry powder.  Simmer until bubbly.  Spoon over game hens and surround with remaining wild rice.

GRAPE GLAZED CARROTS
(Makes 4-6 Servings)

  • 2 bunches young carrots
  • 1 tablespoon butter or margarine
  • 1/2 cup Concord grape jam
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon ground ginger
  • 2 tablespoons toasted chopped pecans


Pare carrots and cut into 2-inch pieces by slicing diagonally.  Cook until tender in lightly salted water. Drain. Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan.  Add carrots.  Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots.  Garnish with pecans.

CONCORD BAVARIAN
(Makes 6 servings)

  • 2 envelopes unflavored gelatin
  • 1/2 cup 100% grape juice made with Concord grapes
  • 1 ¼ cups low-fat or skim milk
  • 1/2 cup sugar
  • Dash salt
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy cream, whipped
  • 1/2 cup Concord grape preserves


Sprinkle gelatin over 100% grape juice to soften.  Meanwhile, scald milk.  Stir in sugar and salt. Add gelatin mixture and stir until dissolved.  Blend in lemon juice.  Chill until slightly thickened.  Fold in whipped cream.  Pour into 4-cup mold.  Chill until firm.  To serve, unmold gelatin onto serving plate.  Spoon Concord grape preserves over mold.

CONCORD GRAPE CAKE
(Makes one 10-inch cake)

  • 1 package (18 1/2 ounces) white cake mix
  • 1 envelope (2 oz.) whipped topping mix
  • 4 eggs
  • 1 1/2 cups cold 100% grape juice made with Concord grapes
  • Confectioners’ sugar


In large mixer bowl, combine cake mix, whipped topping mix, eggs and 1 cup cold 100% grape juice.  Blend until moistened.  Beat 4 minutes at medium speed.  Pour into greased and floured 10-inch tube pan.  Bake at 350°F. for 45 minutes or until cake tests done.  Cool in pan 15 minutes.  Turn out onto wire rack.  Using metal skewer or straw, poke holes in surface of cake.  Carefully spoon remaining 1/2 cup 100% grape juice onto cake until it is absorbed.  Cool cake.  Sprinkle with confectioners’ sugar before serving.

GRAPE PARFAIT PIE
(Makes 8 servings)

  • 9-inch crumb crust (recipe below)
  • 1 can (6 ounce) frozen grape juice concentrate (100% grape juice made with Concord grapes), thawed and undiluted
  • 1/2 cup water
  • 1 package (3 ounces) strawberry flavored gelatin
  • 1 pint softened low-fat vanilla ice cream
  • 1 teaspoon grated orange peel
  • Sweetened low-fat whipped cream
  • Candied violets


Heat 100% grape juice and water to boiling.  Remove from heat and stir into gelatin; stir until dissolved. Gradually add ice cream, stirring until melted.  Add orange peel.  Chill until thickened, but not set (15 to 25 minutes).  Spoon into prepared pie shell.  Chill until firm.  Garnish with whipped cream and candied violets.

Crumb Crust: Combine 1 1/2 cups vanilla wafers, gingersnaps or graham crackers, 1/4 cup sugar and 1/3 cup melted butter or margarine.  Mix well. Using fork, press firmly against sides and bottom of 9-inch pie plate.  Chill 30 minutes or bake at 375°F for 8 minutes and cool before filling.

CITRUS GRAPE SHERBET
(Makes 8 Servings)

  • 1/2 gallon lemon sherbet
  • 6 cups 100% grape juice made with Concord grapes
  • 2 cups Concord grape jam or jelly
  • 1/4 cup grated lemon peel


Let sherbet soften slightly in refrigerator.  Spoon into blender or food processor container with 100% grape juice, Concord grape jam, and lemon peel.  Blend on low speed until thoroughly mixed.  Do not let sherbet melt completely.  Pour into large freezer container.  Freeze until firm.

LAVENDER FRAPPE
(Makes 8 servings)

  • 1 can (8 ounces) frozen grape juice concentrate (100% grape juice made with Concord grapes), thawed and undiluted
  • 1 can (6 ounces) frozen apple juice concentrate (100% apple juice), thawed and undiluted
  • 3 cups water
  • 1/4 cup lemon juice


In bowl or pitcher, combine all ingredients and blend thoroughly.  Pour into freezer container and freeze until mushy.  Beat with a fork and return to freezer.  Freeze until firm.  Scoop into glasses to serve.

PURPLE SNOW CONE
(Makes 6 servings)

  • 3 trays ice cubes, crushed
  • 2 cans (6 ounces each) frozen grape juice concentrate (100% grape juice made with Concord grapes), thawed and undiluted


Crush ice in blender or food processor container.  Spoon into six dessert dishes or paper cups and pour equal amounts of 100% grape juice concentrate over ice.  Serve immediately.

GRAPE ICE CREAM SODA
(Makes 4 servings)

  • 2 cups 100% grape juice made with Concord grapes
  • 2 cups club soda, chilled
  • 4 scoops low-fat vanilla ice cream
  • Sweetened low-fat whipped cream
  • Assorted candied sprinkles


Combine 100%  grape juice and club soda.  Pour into four tall glasses.  Top each with a scoop of vanilla ice cream.  Garnish each with whipped cream and candied sprinkles, if desired.

 

You can add variety and flavor to entrees and side dishes with Concord grape products. Try the exciting recipes below using Concord grape juice, jelly and other products.