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Tuesday, 17 August 2010

blue grapes for pie and jam (real food)

go directly to the recipe

blue grapes summary: Blue Grapes are perfect for pie; they also might be perfect for jam; what to do with grape jam that tastes like raisins instead of grapes: make a jam roll; recipe for making yoghurt cheese; information about Two For Tuesdays! (real food); submission for YeastSpotting and Forging Fromage; (click on images to see larger views and more photos)

I bet you thought I was crazy to be baking bread this past Sunday when it was so ridiculously hot. Ha! You don’t know the half of it.

At 6:00am BEFORE I mixed the dough, I made grape jam. Without pectin.

Stirring stirring stirring molten lava like grapes. Stirring stirring. I left the kitchen light turned off – thinking it might make me imagine it wasn’t really very hot in the kitchen.

bread dough And then the tragedy of it all was that I over-cooked the grapes (all those beautiful blue grapes) so the jam tastes like raisin jam instead of grape jam.

Undaunted (well, sort of…) I slathered some of it onto a third of the sweet Portuguese bread dough to make a spiral jam ring.

But I’m not the only crazy person living here. The other 50% of the residents here are equally crazy and baked pie the day before when it was over 30C outside and not much less in the house. Baked pie AND railed about being blinded by the sweat dripping into his eyes.

But stop me now. I shouldn’t complain.

pie We got to have pie. Grape pie. Great grape pie!

60% of those who had grape pie ate it with vanilla ice cream (I really must post T’s latest way to make ice cream) and 30% had it with yoghurt cheese – from plain yoghurt that had been spooned into a cotton bag and left to drain over a bowl.

pie I kept the whey for the sweet Portuguese bread I made the next day. (okay okay, stop sniggering. I already said I was crazy, didn’t I?) I did this instead of cooking a potato. Because I didn’t want to heat up the kitchen by cooking a potato. (Cue hysterical laughter.)

How to make Yoghurt Cheese

Wrap plain yoghurt in an un-dyed cotton muslin bag (the kind of cloth that flour bags are made of) OR *several* layers of cheese cloth. Tie it shut and hang the wrapped yoghurt over a bowl to catch the liquid that drips out – we string ours up using the handle of a kitchen cupboard, with the bowl on the kitchen counter below. Draining anywhere from 4 hours to overnight is perfect.

NB If you are using cheese cloth, use several layers to ensure that you don’t lose any of the yoghurt solids. The lower the MF (milk fat) the more likely you are to lose yoghurt solids when draining. One of our friends uses extremely low fat yoghurt and drains it in a coffee filter.

Oh yes, the jam roll bread? It made delicious toast this morning!

jam rolljam rolljam roll

Two for Tuesdays - Eat Real Food

Two for Tuesdays!
Eat Real Food

This event was created by Alex (A Moderate Life) with the idea that each “Two for Tuesday” post would contain two things (two recipes, two links, two variations on a theme… as long as the post is about real food. Alex, Heather (girlichef) and five other bloggers have joined forces to co-host this week. Heather wrote:

» REAL food is homemade. REAL food is from scratch. REAL food has recognizable ingredients. REAL food is made from traditional ingredients. REAL food is food you make with your own hands. -Heather (girlichef), “Extra! Extra! Read all About It! Announcing… TWO for TUESDAYS!”

For links to the other “Two for Tuesdays” hosts and complete details on how to participate in the weekly event, please read the following:

~~~~~~~~~~~~~~~

Forging Fromage Forging Fromage

Heather is also one of the intrepid bloggers on “Forging Fromage”; they are making their own cheese.

Ha!! Here I am, late as usual…. Last month, the cheese makers invited readers to make yoghurt cheese. I think I imagined I would post about making yoghurt cheese in time for the end of July deadline. (cue more hysterical laughter)

For more information about Forging Fromage, please read the following:

~~~~~~~~~~~~~~~

YeastSpotting
Yeastspotting - every Friday (wordle.net image)

Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:

 

most recent Two for Tuesday (Real Food) post: Did we miss corn season? (real food)
 

  1. Comment by girlichef — 17 August 2010 @ 19:53 EST

    Everything looks delicious, Elizabeth! Grape pie is a favorite of mine…I have to make at least one every season! I tried it using my own white grapes last year, too…but I prefer the purples for pie. And you knocked out the yoghurt cheese, too…nice. Thanks so much for sharing this with both Two for Tuesdays & Forging Fromage! :)

    edit 20 August 2010: We thought of trying white grapes for pie, GC, but decided they might be too sweet. That’s the beauty of these blue grapes; they’re on the tart side. – E

  2. Comment by Astrid — 18 August 2010 @ 08:16 EST

    mmmmmmh yum! One slice please! thank you very much!

    edit 20 August 2010: Just one, Astrid? You show much more control than I. – Elizabeth

  3. Comment by Natashya — 18 August 2010 @ 14:08 EST

    Lovely! I love the tip about the coffee filters too – what a great idea!
    Thanks for submitting your yogurt cheese to Forging Fromage.
    Cheers!

    edit 20 August 2010: I must admit that I’ve not tried the coffee filter idea, Natashya. We always use high fat yoghurt. :-) – Elizabeth

  4. Comment by alex@amoderatelife — 18 August 2010 @ 23:59 EST

    Whoa Elizabeth! GRAPE PIE? you breaker of all pie rules! You basher of all food laws! I LOVE IT!!! I have never had a grape pie before, but one with yogurt cheese and real lovely crust like this sounds amazing! LUCKY YOU! Thanks so much for sharing this on the two for tuesday recipe blog hop and making me sooo very hungry! Alex@amoderatelife

    edit 20 August 2010: Grape pie is fantastic, Alex. You’ve got to try it! In fact, I think it’s breaking the rules if you DON’T try it. – Elizabeth

  5. Comment by Butterpoweredbike — 19 August 2010 @ 15:56 EST

    Oh, bad memories for me. One year, I boiled over a pot of these grapes while attempting to make jelly. It got into all levels of my stove, between the stove and cabinet, all over the floor. Years later, I’m still cleaning up bits of it occasionally. Shudder. What is it with grapes? Thanks for sharing another of your creations with Two for Tuesday.

    edit 20 August 2010: Yikes!! I almost did that with the plums a couple of weeks ago, but just managed to move the pot off the burner in time. Maybe it has something to do with red coloured fruit… ;-) – ejm

  6. Comment by Christy — 23 August 2010 @ 21:03 EST

    I love crazy people! They make the world so much more colorful! Everything sounds so delicious, worth the sweat I am sure! Thanks for linking this to Two for Tuesdays!

 

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