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Sep 16, 2008 12:39 pm US/Eastern
Tony Tantillo: Champagne Grapes
(CBS)
Well this week's tip is going to be with Champagne grapes.
Have you seen 'em? Let me show ya. Look at this, look how big I look next to these Champagne grapes!
Miniature, tiny grapes, and yes you've got to pick them off one at a time to eat 'em. Actually, they say to put them in your mouth like this and then close your teeth and pull out the stems through your teeth, but you know what? I'm not going to try this in this part of the segment, I'll try it when I'm all done and the camera's off because it can't be that pretty, but as a matter of fact that is the best way to enjoy them.
These are great to decorate different recipes with, or as a garnish for plate presentations.
What's great about Champagne grapes is they are sweet and they are delicious. Let's talk about selection; they are so funny to talk about.
When you select them, the tinier the better—I've never said that before when it comes to any produce item. You want to make sure that stem is nice and green, free from any raisins like all grapes; they must be pretty small raisins.
When you bring Champagne grapes home, because they are loaded with sugar and they are so small, they decay so fast. Store them at the very most for two or three days in the refrigerator right away.
Champagne grapes…put 'em in a glass of champagne for decorative purposes, or any way you want to enjoy them. Look at 'em…they smell good!
Cider and Calvados Gelees with Champagne GrapesServes 4
1 tablespoon unflavored Gelatin (about 1 envelope plus .5 teaspoon)
¼ cup cold water
3 cups fresh apple cider (preferably unpasteurized)
¼ cup sugar
2 tablespoons Calvados or other apple brandy
1 teaspoon fresh lemon juice
4 bunches Champagne grapes; accompaniment (about ¼ pound)
1. In a small bowl, sprinkle gelatin over water to soften 1 minute.
2. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl.
3. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four ½ -cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
4. To unmold gelées, dip bottoms of molds one at a time into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates. Serve gelées with small bunches of grapes alongside.
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