Scott > wrote in
:

> Well, the old arbor is full of grapes--Concord grapes, that is.
>
> Just made a batch of grape jam, and I have the pulp ready for another
> batch tomorrow. I probably have at least another 5 pounds
> left--probably closer to 10--so... another Concord grape pie or two. I
> haven't decided which recipe I'll use for that. The biggest choices
> for the pie recipes are (1) streusel topping vs. second crust (I
> prefer streusel), and (2) which thickener. I'm debating going for
> tapioca this year--I've never used it before. Otherwise, it's flour or
> cornstarch.
>
> I came across this pie recipe:
> <http://fooddownunder.com/cgi-bin/recipet.cgi?r=72384&y=1>
> isn't that a lot of cornstarch??

Not necessarily. Since grapes are mostly liquid, I would use not less
than 3 tablespons. 1/4 cup = 4 tablespoons.


> Also: grape sorbet.

Sounds good!

> Any other ideas??

My mom used to can grape juice that included some of the pulp, either
for drinking or for making the following dessert...

Make recipe of traditional shortcrust pie pastry. Roll out into long
rectangle, spread with butter, then sprinkle generously with sugar and a
little cinnamon. Roll up the pastry jellyroll fashion. Cut roll into
2-3 inch sections and place in a baking dish with a little space in
between pieces. Bake at 375°F for 25-30 minutes or until nicely golden
brown. Pour grape juice over rolls and bake until juice is slightly
thickened. Serve warm with ice cream or pouring cream.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.