Sugared grapes and pasture-grazed cheese
And just to prove she's a good sport, Jill the PR person sent me the recipe for the sugared grapes and pasture-grazed cheese pictured. (See No. 8: Grass-fed Items.) It's from Mara Papatheodorou, a contributing editor at Bon Appetit.
Don't tell Jill I told you, but it would probably taste pretty good even if you didn't used pastured-grazed cheese. ...
Frozen Sugared Grapes with Pasture-Grazed Cheddar
A simple recipe with delicious results! The sweetness of the frozen grapes and the sharpness of the Pasture-Grazed Cheddar cheese create a winning combination.
Ingredients:
25-27 assorted seedless grapes
2 egg whites, lightly stirred in a bowl deep enough for dipping
1/4 cup white granulated sugar, spread on shallow plate for dusting
5 Sargento Limited Edition Pasture-Grazed Cheddar Cheese sticks OR 3 slices Sargento Limited Edition Pasture-Grazed Cheddar Cheese
25 Toothpicks
Aluminum foil and baking sheet
Wash and dry grapes. Remove from stems. Place one toothpick through each grape, leaving the bottom end of the toothpick poking out.
Holding it from the top, dip each toothpicked grape into the egg white mixture to coat. Then roll each grape gently in the shallow plate of sugar. Place sugar-coated each grape on a baking sheet covered with aluminum foil. Place in freezer and freeze for at least 6 hours (or even overnight).
Cut each cheese stick into 5 cubes (or stack cheese slices and cut into 9 squares).
Thirty minutes before serving, remove frozen toothpicked grapes from freezer. Place one cube of cheese on the end of each toothpick. Place on serving platter.
A simple recipe with delicious results! The sweetness of the frozen grapes and the sharpness of the Pasture-Grazed Cheddar cheese create a winning combination.
Ingredients:
25-27 assorted seedless grapes
2 egg whites, lightly stirred in a bowl deep enough for dipping
1/4 cup white granulated sugar, spread on shallow plate for dusting
5 Sargento Limited Edition Pasture-Grazed Cheddar Cheese sticks OR 3 slices Sargento Limited Edition Pasture-Grazed Cheddar Cheese
25 Toothpicks
Aluminum foil and baking sheet
Wash and dry grapes. Remove from stems. Place one toothpick through each grape, leaving the bottom end of the toothpick poking out.
Holding it from the top, dip each toothpicked grape into the egg white mixture to coat. Then roll each grape gently in the shallow plate of sugar. Place sugar-coated each grape on a baking sheet covered with aluminum foil. Place in freezer and freeze for at least 6 hours (or even overnight).
Cut each cheese stick into 5 cubes (or stack cheese slices and cut into 9 squares).
Thirty minutes before serving, remove frozen toothpicked grapes from freezer. Place one cube of cheese on the end of each toothpick. Place on serving platter.
