Roast Your Grapes. Trust Me.

by Sarah on October 11, 2012 · 19 comments

I received a text on Tuesday from the teacher who I was long-term subbing for that read:

::the kids really miss you. today blondie* brought in a photo of you from the paper for show and tell::

*Not her real name. But it could be. 

Yes, y’all…I’m famous!

OK, if a photo hidden in the middle of page two in The Daily Progress is famous. But a lot of people came up to me and told me they saw me…so it counts, right?A few weeks ago, I had the opportunity to do a demo at the C’ville Vegetarian Festival. I chose to take advantage of seasonal produce and make my Quin-Waldorf Salad.*

*Really, that name never gets old.As with all the majority of my demos, I spent 15 minutes actually using a knife and/or cooking, and about 45 minutes talking about my life, giving my thoughts on the best items to purchase at Trader Joe’s and where specific items are cheapest in the various stores around town, and enlightening people to the path of vegan-with-benefitsism.

It was a bit exciting that I actually cooked quinoa correctly.

(And even more exciting that people came back for seconds...and thirds!)

But the best part of the demo was watching people’s faces as they ate roasted grapes for the first time.

An obsession that developed last year around this same time, roasted grapes are tiny bursts of sweet juicy perfection that take what is light and refreshing when eaten in the summer and make for a warm, rich treat in chillier temperatures.

You can make them sweet or savory, and I always pair them with apples.Whether you choose to sprinkle on thyme and rosemary, or apple pie spice, really doesn’t matter. It also doesn’t matter what type of apple you choose.

(or if you cut your apples the same size...who has time for that?)

Because it is all about the grapes.

sweet red or black are best

Pop spice (or herb) covered apples into a 400-degree oven for about 10-15 minutes, and then throw in chopped grapes and stir everything around with a bit more seasoning.Fifteen more minutes is all you usually need. [Although if you let the grapes get a bit charred they taste a lot like raisins.*] Warm or cold, they are DELICIOUS.

*Which should be obvious. And probably is to you. But it was a shock to me. :)The next question you have is probably. “So…what do I do with them?” [Besides marvel at how black grapes dye apples pink.]And I will stare at you, perplexed (in a similar manner to how I react when people ask me what to do with Nutty Butter) and say, “Umm….eat them?”


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