FROMONLINE | 2014-08-06

  • By Daphne Ross
  • August 6, 2014
  • 431
                        
Sweet recipes for a berry grape day Column Summary The sweetest flavors of summer are a great way to celebrate a very great day. The growing gifts of this season are some of the sweetest ever; serve others a great day, too. The best thing about today is that everyone in my family woke up today, and is blessed with another day to live this gifted life. I could hear day-calling birds through my closed bedroom windows; I could see them perched on the branches over my front porch roof. They did not annoy me. Welcome to a very great day. And I could hear a morning silence in the house soon to broken by a gurgling coffee pot and the clinking of a collar shaking dog. My single cup brews as I open the cage to let our Bassett Hound out of his overnight comfort zone. The storm door slams as we head outside; he sniffs the grass, searches for tires and his favorite flower bed stones; I just watch my step. Welcome to a very great day. I have found a new direction to walk our Buddy in the morning. Instead of heading to a low grassy spot in the yard where the brightest morning sun shines, I now walk him across the drive to the shady side; where everything is much cooler. Perfect place, I kick back across the rope hammock while Buddy does his paces. Unknowingly, he ever so lightly rocks me into the shortest and most wide awake cat nap ever. Welcome to a very great day. Today may not be the best day of my life, but I always plan on the next day to be a good one, for me and for others. If I am breathing, walking, learning, and serving then I know it is good. Speed bumps they sneak up on occasion and our tires may not be ready for the jump, but we always seem to find a way to bump over the next one. If another bump in the road is what tomorrow brings, I will take it. Welcome to a very great day. Some days I wish the day was longer, just a few more hours longer. But with this request comes a wish for more energy, more wide awake time, and more sleep. Confusing I know but this might make for a more perfect day. I could use more time to get the laundry done, and put it away. I could use more time to prepare a cooked meal daily, and serve it at the dinner table. It is said, “A woman’s work is never done” and I know a man’s work is never done either. So wishing for longer day, what would that solve? I’ll just go with the day that I have and hope the best for the next one. Welcome to a very great day. Summer is still hanging on, and there are so many flavors to mix and mingle, and marinade.. Send your favorite late summer recipes to Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome: thewritecook@sssnet.com Roasted Sausages and Grapes 1 1/2 pounds Italian hot sausage 1 1/2 pounds Italian sweet sausage 3 tablespoons unsalted butter 2 pounds mix of red and green seedless grapes, stems removed 3 tablespoons balsamic vinegar Serve with crusty, grilled or toasted bread slices Parboil the sausages in water to cover for 8 minutes. Melt the butter in a large roasting pan, add the grapes; toss to coat. Transfer sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast at 500 degrees, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are syrupy. Place the sausages and grapes to a platter. Pour the sauce over the sausages and grapes and serve immediately. Serve with fresh bread. Deli-Style Chicken Salad with Grapes and Pecans 2 cups chicken meat, cooked, chopped 1 1/2 cups seedless grapes, rinsed and cut in half 1/4 cup celery, diced 1 cup pecans, toasted and coarsely chopped 2 tablespoons basil, fresh, chopped 1/2 cup green onions, thinly sliced 1 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon black pepper, ground 1 tablespoon lemon juice Combine all salad ingredients in bowl and mix well. Pickled Grapes 1 1/2 cups white vinegar 1 cup sugar 1/2 cup packed brown sugar 2 teaspoons ground coriander 1 teaspoon cinnamon 10 whole cloves 1/4 cup crystallized ginger 2 medium jalapenos, diced 1 bunch green or red seedless grapes, stems removed Mix the vinegar, sugars, coriander, cinnamon and cloves together in a saucepan. Boil over medium heat for 2 to 3 minutes. Remove the saucepan from the heat and stir in the ginger and jalapenos. Add the grapes and allow to sit at least 1 hour or preferably, overnight. Use the grapes in your next chicken or fruit salad. Fresh Grape Salsa 2 cups coarsely chopped seedless grapes, use multiple colors of gapes 1/2 cup chopped green onions 1/2 cup diced chilies 2 tablespoons chopped cilantro or 1/4 cup fresh basil 2 tablespoons vinegar 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper sauce Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. Roasted Grape Tomatoes 4 cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon pepper In a medium bowl combine the grape tomatoes and garlic cloves. Drizzle with olive oil; sprinkle with salt and pepper. In a 9 x 13 inch glass baking dish, place the tomatoes and garlic cloves are in just 1 layer. Roast at 400 degrees for 20 minutes, and then stir. If too dry in appearance add 3 tablespoons of hot water. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish will be thickened. Serve hot. Strawberry Dessert (Esther Keim, Sullivan) 1 cup flour 1/2 cup melted margarine 1/4 cup brown sugar 1/2 cup nuts, chopped 1 16 ounce) package frozen, sliced strawberries, partially thawed 3 egg whites 1 cup sugar 3/4 teaspoon salt 1 (13 1/2 ounce) frozen whipped topping Make crumbs with first 4 ingredients, and press into a 9 x 13 inch pan. Bake at 350 degrees for 10 to 15 minutes or until golden brown. Beat egg whites, the more you beat the fluffier the dessert. Add sugar, salt, and strawberries. Beat on high speed for 10 minutes. Fold in the whipped topping. Pour over crust. Sprinkle nuts on top and freeze. Very delicious. Frozen Strawberry Dessert (Mary Ann Tinlin, Millersburg) 1 (13 ounce) frozen whipped topping 1 can strawberry pie filling 1 (20 ounce) can crushed pineapple, undrained 1 can condensed sweetened milk 1/2 cup chopped nuts Mix all ingredients. Place in a 9 x 13 inch pan. Put in freezer. Take from freezer before you need to serve. Can be cut into squares or scooped into dishes. Very easy and good. Popsicles (Lois Nolt, Shiloh) 6 tablespoons Jell-O 1/2 cup boiling water 1 cup sugar 1 envelope Kool-Aid 3 1/2 cups cold water Mix Jell-O with boiling water and add rest of ingredients. Fill Popsicle holders and freeze. Enjoy. Yields: 18 popsicles. Easy Macaroni & Cheese (Rhoda Nolt, Shiloh) 3 tablespoons melted butter 2 1/2 cups uncooked macaroni 1 teaspoon salt 1 quart milk Grated cheese Put melted butter and macaroni in a baking dish. Mix well so macaroni is coated with butter. Add milk and grated cheese. Bake for 1 hour at 325 degrees. If you want to bake longer add a little more milk.


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