We brought recipes with grape passes to those who can not resist to put the element in all the dishes of Christmas dinner. If you don’t like it, I’m sorry.
We are in the face of the goal and Christmas is here. There is no escape, there is very little time to meet with our family to share affection, exchange gifts and, of course, eat Christmas dinner. And of course, start the heaviest ideological war of the year: does it pass with or without a grape?
There is argument for both sides of the game. If you don’t like grapes by pass it in any way, you will leave aside many Christmas dishes. Or even, you’ll take one by one on the plate. If you even like it, you may feel engraving that they are on every dish you can imagine.
But let’s tell the truth, that nobody likes to listen to? Grava passes is a delight and has to gain prominence in Christmas yes. It needs to be on all dishes, from Christmas turkey to rice, be it white or oven.
If you don’t like it very much, try to take a risk. All right, the bittersty taste may be strange at first, but you start to like the taste very much.
To help you do this Christmas dinner, or the menu of any other celebration, we brought some recipes with past grape, special for you.
10 delicious recipes with grape pass:
1 – Sweet rice dumpling with grape pass
Ingredients
- 2 cups (tea) of milk;
- 1/2 cup (tea) of water;
- 1/2 cup (tea) of sugar;
- 2 tablespoons (soup) of butter;
- 1 lemon;
- 1 pinch of salt;
- 150 grams of rice;
- 1/2 cup (tea) of grapes;
- 1/3 cup of wheat flour;
- 2 egg;
- 2 tablespoons (soup) of rum;
- 1 tablespoon (dessum) of chemical yeast;
- oil to fry;
- sugar for sprinkle
How to do it
Boil milk, water, sugar, butter, lemon zest and pinch of salt. When ready, mix with the rice and cook over low heat until you absorb the milk whole. As it cools, moisturize the raisins with warm water. Then drain the raisins and put on the rice. Now put flour, yolks, rum and yeast. Mix well and keep it.
Beat the whites in snow and incorporate it to the rice. After that fry the dumplings in spooned into the hot oil until they are very golden – to your liking. Remove with a skid, let it drain and sprinkled with sugar.
2 – Mayonnaise with potatoes, apple and pass
Ingredients
- 3 large potatoes;
- 2 apple-green without peel;
- 1 red apple with peel;
- 1/2 lemon;
- 1/2 cup (tea) of seedless grapes;
- 1 cup (tea) mayonnaise;
- 1 tablespoon (soup) of parsley (or parsley) chopped;
- salt to taste;
- leaves
How to do it
To start, just cut the potato into cubes and cook in water and salt until soft. Cut the green apples into cubes and the red ones into half-moon. When you’re done, wet with lemon juice. Aferto the grape-pass and drain. In a saladeira, place the potato, green apple, raisin and mix mayonnaise. Splice parsley, garnish with the red apple and the green leaves. Serve it straight away.
3 – Rice with saffron, dried apricot and raisins
Ingredients
- 50 g of butter;
- 1 chopped onion;
- 1 pinch of saffron powder (or piss) dissolved in 2 tablespoons (soup) of hot water;
- 1 pint of ground carnation;
- 4 cups of rice;
- Salt to taste;
- 3 cups chicken broth;
- 1 cup of dried aprim cut into strips (re-sert some to decorate);
- 1/2 cup of white paste;
- Pistilos of saffron to decorate
How to prepare
It starts by melting the butter and sautéing the onion until it wilted. Add saffron and the blackhead ground and cook, over low heat, for another five minutes. Put rice, season with salt and saute quickly. Pour the boiling chicken broth and cook for about 15 minutes.
When the rice is almost cooked, mix the apricot and the grape passes, cover the pan, turn off the heat and let it rest for five minutes. Stir the rice with a fork to loosen the grains and transfer to a mischievous. Decorate with apricot strips and turmeric pistories and serve.
4 – Pasta with cauliflower and grape pass
Ingredients
- 1 medium cauliflower;
- 6 tablespoons of olive oil;
- 1 medium onion chopped;
- 1 teaspoon (tea) of spicy paprika;
- 50 grams of chopped nut;
- 50 grams of white grapes;
- 3 fillet of aliche;
- 400 grams of penne noodles;
- 3 tablespoons (soup) of grated Parmesan cheese;
- salt to taste;
- basil to taste
How to do it
Cut the cauliflower, so that it is in small bouquets, after that cook in boiling water with salt for approximately 5 minutes. Drain the cauliflower and reserve the water. In a pan it heats 2 tablespoons of olive oil, brown the onion and add the paprika. Cover and cook in the soft heat for 2 minutes. Add the cauliflower to the sauté and cook for 2 minutes.
Heal the rest of the oil, brown the nuts and the grape. Add the aliche fillets, gently stir, add cauliflower, mix and turn off the fire. Cook the pasta the pasta in the water from the cooking of the cauliflower, drain and add to the sauté. Mix the basil leaves, sprinkle the grated cheese and serve next.
5 – Moroccan Peru with fig chutney
Ingredients
- 175 g of almond, without skin, well bitten (un ground);
- 2 tablespoons (soup) of cinnamon powder;
- 1 tablespoon of ground cumin;
- 1 tablespoon (soup) of ground coent;
- 2 tablespoons (tea) of grated ginger;
- 1 teaspoon (tea) of cloves in the powder;
- 1 teaspoon of salt;
- 1 teaspoon of black pepper;
- 1 turkey of 4.5 kg;
- 1 skewer onion with 6 cloves of India;
- 2 laurel leaves;
- 30g of butter;
- 125 ml of honey;
- 500 ml of chicken broth;
- 2 dicks of cinnamon;
- 1 pack of steamed asparagus;
For the chutney
- 3 bags of jasmine tea;
- Juice and peel of 2 oranges;
- Juice and shell of 2 lemons;
- 1/2 cup of sugar;
- 2 grains of pepper;
- 2 of the nail in India;
- 500 g dry fig;
- 1/2 cup of seedless white paste;
- Olive oil
How to do it
Preheat the oven to 180oC (moderate). On a baking sheet, take the chopped almond to the oven of eight to ten minutes, stirring from time to time until it is bleed. Reserve. In a bowl, mix the cinnamon powder, the cumin, the crow, the ginger, the clove, the salt and the pepper.
Spread this seasoning over the surface and inner cavity of the turkey. Place the spied onion and bay leaf in the cavity and tie the bird’s legs. Transfer to a baking sheet and spread the softened butter over the top. Mix the honey with the chicken broth and brush the turkey.
Add the cinnamon to the liquid from the baking sheet. Ass in the preheated oven for two to three hours, turning the formwork, to slumward on all sides, and watering with the broth. If you start to stoooly ura, cover with paper-aluminum and continue baking.
Fifteen minutes before turning off the fire, pass the broth from the baking sheet through a paper filter to remove excess fat, add the almond and drizzle with this mixture. Remove from the oven when it is well golden, with a crispy shell.
Prepare the chutney While the turkey assa, make a very strong jasmine tea with the three bags and 600 ml of water. Add the juice and the orange and lemon peel, sugar, pepper and blackheads. Bring to the fire and boil until halved.
Cut the figs into four and mix with the raisin. Drache with the tea passed through the sieve and take to the fire for about 15 minutes or until the fig is soft. Serve the turkey with the chutney and the asparagus passed quickly in the olive oil.
6 – Grilled chicken breast with saffron sauce, dried fruit and almonds
Ingredients
- 6 fillets of chicken breast;
- 3 tablespoons (soup) of olive oil;
- 1 chopped onion;
- 1 tooth of chopped garlic;
- 1 can of peeled tomatoes;
- 1 pinch of turmeric stigma (filament or pisstilo);
- 1 cinnamon in small dick;
- 170 grams of dried Turkish apricot cut in half;
- 3 tablespoons (soup) of black grape without seeds;
- 3 tablespoons (soup) of lemon juice;
- 4 tablespoons (soup) of almonds in toasted spoons;
- parsley (or parsley) to decorate
How to do it
Season the fillets with salt and pepper. In a non-stick frying pan, heat 2 tablespoons (soup) from the olive oil and brown the fillets for 3 or 4 minutes on each side. Book on a mischievous. In the same frying pan, sauté the onion and garlic for 2 minutes. Add the tomato and cook, stirring, for another 2 minutes. Add the reserved chicken, turmeric and cinnamon and let cook, with the frying pan covered, for another 15 minutes or until soft.
In another non-stick frying pan, water the remaining olive oil and quickly sauté the apricot and the grape passes. Season with lemon juice. Serve the chicken with the fruit sauce and the almonds, decorated with parsley.
7 – Rated cream with apple and grape passes
Ingredients. Ingredients.
- 3 eggs;
- 2 tablespoons (soup) of culinary sweetener;
- 1 tablespoon of wheat flour;
- 1 tablespoon of wheat meal;
- 1 tablespoon (sopa) of oatmeal;
- 1 cup (coffee) of skim milk;
- 1 cup (coffee) of light sour cream;
- 1 teaspoon (tea) of vanilla essence;
- 1 teaspoon (tea) of baking powder;
- Pedited salt;
- 1 tablespoon (coffee) of butter (to grease);
For the filling
- 2 red apples with peel;
- cut into thin slices;
- 1 tablespoon (soup) of raisin;
- 3 tablespoons (soup) of orange juice
In a non-stick frying pan, cook the apple, the grape passes and the orange juice until it forms a slightly golden syrup. Reserve. Beat the eggs in the mixer for 2 minutes. Add the sweetener and beat for another 1 minute. Turn off the appliance and add the flours gradually, gently stirring with a spoon.
Then add the milk, the cream, the vanilla and, finally, the yeast. Pour half of the dough into a small refractory, greased with the butter. Add the apples and finally the rest of the dough. Take to the fire, preheated, over medium heat (180oC) and let it bake for 20 minutes or until the dough is firm. Serve still hot.
8 – Banana and grape-pass cake
Ingredients
- 8 units of mature banana-nanica;
- 3 units of egg;
- 1/2 cup of raisin;
- 1 tablespoon (soup) of sunflower oil;
- 3 tablespoons of rice flour;
- 1 tablespoon (soup) of almond flour;
- 1 tablespoon (soup) of powdered chemical yeast;
- chia to taste
How to do it
Slice one of the bananas and chop the rest. Reserve. In the blender, beat the eggs with the raisins. Gradually, add the chopped banana and the oil beating until the mixture is homogeneous. In a bowl, mix the flours (reser a handful of rice flour) and yeast. Add the mixture of banana and stir with a fouet.
Pour into a formpame with borehole in the center, 22 centimeters in diameter, greased with oil and sprinkled with the reserved flour. Arrange on top the slices of bananas reserved and sprinkle with chia. Bake in the preheated oven at 180oC for 30 minutes or until, when sticking a toothpick, it comes out clean. Remove, let loosen and unmold.
9 – Apricot and raisin
The apricot and raisin cake works in the same process as the previous one, however, with apricot in place of banana.
10 – Grava-pass and mascarpone
Ingredients
- 3/4 cup (tea) of grape paste black, without seeds;
- 1 1/2 cup (tea) of orange juice;
- 6 large egg at room temperature;
- 1/2 cup (tea) of sugar;
- 400 grams of mascarpone (or cream) cheese.
- 1 teaspoon (tea) of vanilla essence;
- 24 champagne biscuit;
- dark chocolate in spies to decorate.
How to do it
In a small refractory, mix the raisins with 2 tablespoons (soup) of orange juice and microwave, in high potency, for 1 minute. Let it cool down. In the mixer, at high speed, beat the eggs with the sugar for 5 minutes or until you get a light and fluffy cream. Reduce the speed to low, add the mascarpone (or the cream) and beat until soft (do not hit too much to not carve). Add 1/4 of the remaining orange juice and vanilla.
In a bowl with the rest of the orange juice, wet the cookies. In a square refractory, alternate layers of biscuit, arranged side by side, raisin and mascarpone cream (or cream). Repeat the operation, ending with the cream. Take to freeze, covered with plastic film, for 6 hours. Serve decorated with dark chocolate in splanking.
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Source : Claudia
