We had a few too many grapes to put into the best pie in the world. Of course, we could have just eaten those last few grape treelets as is; coronation grapes are wonderfully sweet/tart.
But instead, remembering the amazing grape marinade we made in 2015, as well as this past July’s sour cherry sauce for grilled chicken, T decided to make grape sauce from reduced chicken stock, red wine, and grapes.
The extra bonus is that our nasturtiums are finally blooming and the cherry tomatoes are beginning to ripen at last!
We grilled chicken legs on the barbecue (pushing rosemary and garlic under the skin) and served it on pilau along with that most fabulous sauce, garnishing with more fresh grapes, cherry tomatoes, carrot sticks, rapini, corn, and herbs from the garden. (Remind me to rave more about the pilau.)
No surprise at all: once again, we ate like kings. Dinner was spectacular.
» Grape/Onion/Blue Cheese Fougasse is Fabulous
» mmmmmmuffins laced with grapes and green chillies
» So you think that cherries are only for dessert….
» Your grapes are lemons?? Make marinade!
» Wordless Not-Wednesday: No Sour Grapes Here!
» Sour Grapes… OR …making the best of Concord Grapes