Makes 1 pint.
½ lb grapes (any type)
¾ cup red wine vinegar
½ cup sugar
¾ tsp black peppercorns
¾ tsp mustard seeds
¼ tsp salt
4 whole cloves
1 cinnamon stick
2 grams dried orange peel (Probably 1 tsp)
9 grams candied ginger (probably 1 Tbsp)
Wash the grapes and remove stems. Put in a clean 1-pint jar.
Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.
Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.
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3 ½ cups flour
6 Tbsp butter
3 Tbsp honey
1 cup grapes, halved
2 eggs
5 tsp baking powder
1 cup milk
Preheat oven to 425° F.
Put the flour into a large bowl and add the butter and honey. Mix with a pastry cutter to create a breadcrumb-like mixture. Gently stir in the grape halves. Add the eggs and baking powder and use a wooden spoon to turn the mixture gently. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.
Sprinkle flour onto a clean counter. Put the soft dough onto the floured counter and sprinkle some flour on top. Chaff the dough by folding the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until you’ve formed a smooth dough. Sprinkle more flour onto the work surface and on top of the dough if necessary. Roll the dough out to about 1” thick.
Use a cookie cutter to cut out scones. Place them on a baking tray lined with baking parchment paper. Leftover dough can be rolled again for more scones. Just don't work the dough too much. Let the scones rest for a few minutes. You can glaze the top with egg, milk, or sugar, or leave them plain.
Bake for 15 minutes, or until the scones are risen and golden-brown.
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Crust:
1 ¼ cup flour
¼ tsp salt
¼ cup cream cheese
¼ cup butter
about ¼ cup cold water
Filling:
2 ½ cups seedless grapes, different varieties, stems removed
1 Tbsp butter
2 Tbsp flour
1/3 cup honey
Stir together flour and salt. Cut in cream cheese and butter until it forms fine crumbs. Sprinkle in some of the water and shake the mixture in the bowl. Remove large clumps that form and continue until it is mostly formed into large clumps. Press the clumps and the remaining crumbly dough together, forming a ball. Wrap in plastic and chill.
Preheat oven to 425° F.
Place the grapes in a pan over medium heat. Use a potato masher to gently mash the grapes and separate the skin and pulp. Let cook until it's about to simmer, and the colors change.
Meanwhile, stir together the honey, flour, and butter. Add the grapes when done, stirring until the butter is melted.
Roll out the crust onto a piece of plastic wrap, waxed paper, or thin cloth. Roll into a thin circle and place into a pie tin. Cut off excess around the edges. Pour the grape filling in. The filling bubbles and expands while baking. Leave some room for it so it doesn't overflow and burn. Use extra pie crust to create a crumbled topping.
Bake for 25 minutes (or until the crust is done).
#butter #creamcheese #dessert #wheatflour #grape #honey #pie #salt #vegetarian
2 cups flour
½ cup sugar
¼ cup butter
2 tsp baking powder
1 cup milk
1 cup apple sauce
½ tsp salt
4 cups chopped fruit
Preheat oven to 350° F. Melt the butter in a 9”×13” pan in the oven.
Mix together the flour, sugar, baking powder, milk, apple sauce, and salt.
Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top.
Bake for 45-60 minutes or until crust is golden.
Use any kind of fruit you like!
For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.
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