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Fast & Easy Dinner: Taleggio Tartines With Watercress Salad

partysugar — Thu, 15 Oct 2009 12:50:58 -0700

Although a tartine is an open-faced French sandwich, this tartine recipe employs taleggio, a gooey Italian cheese. Taleggio smells stronger than it tastes and pairs well with fruit and bitter greens - in this case grapes and watercress. A quick vinaigrette combines grainy mustard with sherry vinegar and agave syrup. Don't skip the step that steeps the red onion in the vinaigrette because it gives the onion a slightly pickled flavor. To look at the recipe, read more.

Taleggio Tartines With Watercress Salad
From Vegetarian Times

Ingredients

Vinaigrette
2 1/4 tsp. sherry vinegar
1/4 tsp. whole-grain mustard
1/4 tsp. agave syrup
1Tbs. olive oil
1/4 cup thinly sliced red onion
Tartines
3 oz. Taleggio cheese
41/2-inch-thick slices walnut bread, lightly toasted
4 cups watercress or arugula
1 cup red seedless grapes, halved

Directions

To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat.
Top each bread slice with 1 1/4 cups salad, and serve.

Serves 4.

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Happy Hour: Slime Rickey

YumSugar — Mon, 12 Oct 2009 14:00:11 -0700

After tossing back a few of PartySugar's Candy Corn Cordials last weekend, I was ready to get into the spirit of the holiday with a chilling concoction of my own. A slime rickey isn't just a wordy play on the classic lime rickey of gin, lime juice, and club soda - it's also softened with the sweetness of simple syrup and eerily bobbing frozen grapes. The beverage is so easy to drink that the pitcher I made was gone in under an hour! Looking for a playful and festive Halloween refreshment? Then read more

Would You Rather Eat Red or Green Grapes?

partysugar — Sun, 20 Sep 2009 01:30:56 -0700

Guess Whether the Grape's Red or White!

YumSugar — Wed, 16 Sep 2009 06:50:58 -0700

Not so long ago, well-known grapes like Chardonnay, Merlot, and Cabernet Sauvignon were the only varietals that could be found in wine stores and cellars across the country. Not today: from Viognier to Fumé Blanc, grocery stores have been flooded with lesser-known grape varieties that are slowly yet surely rising to prominence.

Since many of you seemed to score high marks on my first grape quiz, I thought I'd test you with another round. I'll start by testing you on the most elemental classification: whether these up-and-coming varieties are red or white grapes. Is your best guess really that educated? You'll know when you keep reading.

Take the quiz

Fast & Easy Dinner: Grape-Stuffed Meatballs With Flatbread

partysugar — Tue, 28 Jul 2009 07:50:16 -0700

Treat your family tonight to a creative meal that is satisfying in texture and flavor. The flatbread is crunchy, the soft meatballs are filled with a juicy grape in the center, and the cheese is creamy.

Honey provides a sweet counterpart to the peppery arugula. With so many different elements, this dish is sure to be a crowd-pleasing success. Check out the recipe when you read more.

Grape-Stuffed Meatballs With Flatbread
From Everyday With Rachael Ray

Ingredients

2 pounds ground pork or turkey
3 tablespoons balsamic vinegar
1 tablespoon grill seasoning
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
1 clove garlic, grated or finely chopped
Salt and pepper
12 red or black seedless grapes
3 tablespoons extra-virgin olive oil
2 cups arugula, chopped
1 cup basil leaves, torn
1 cup flat-leaf parsley, chopped
Juice of 1/2 lemon
1 cup ricotta cheese
2 tablespoons honey
4 flatbreads

Directions

Preheat a grill or grill pan to medium. In a large bowl, combine the pork, balsamic vinegar, grill seasoning, fennel seeds, crushed red pepper and garlic; season with salt and pepper.
Divide into 4 equal portions; form each into 3 meatballs. Press 1 grape into each meatball, then pinch the meat to seal.
Coat the meatballs with 2 tablespoons oli and thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In another large bowl, toss the arugula, basil and parsley with the lemon juice and remaining 1 tablespoon oil; season with salt and pepper.
In a small bowl, combine the ricotta and honey; season with pepper.
Warm the flatbread on the grill. Top each with greens, some ricotta mixture and 3 meatballs.

Serves 4.

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Guess Whether the Grape's Red or White!

YumSugar — Tue, 21 Jul 2009 03:30:24 -0700

A decade ago, wine aisles across America were stocked primarily with well-known varietals like Chardonnay, Merlot, and Sauvignon Blanc. Not today.

From Viognier to Fumé Blanc to Grenache Rosé, grocery stores are flooded with distinctive grape varieties that are lesser known yet slowly becoming more prominent. Do you know anything about them?

I'll start by testing you on the most elemental classification: whether these up-and-coming varieties are red or white grapes. How educated is your best guess? Find out when you take this quiz!

Take the quiz

Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

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Fast & Easy Dinner: Goat Cheese Pizza

partysugar — Tue, 21 Apr 2009 06:50:41 -0700

Although it's not necessarily a classic pairing, goat cheese and grapes make one delicious odd couple. I first fell in love with the duo as a topping for crostini and tonight I'm excited to experiment with the creamy cheese and burst-in-your-mouth fruit as a pizza topping. Store-bought dough means this meal comes together in under a half an hour.

For a dinner that is healthy and satisfying, serve with simple greens. Look at the uncomplicated recipe when you read more.

Goat Cheese Pizza
From Cookie

Ingredients

2 1/2 cups green or red grapes, halved
1 tablespoon finely chopped rosemary
3 tablespoons extra-virgin olive oil
1 pound store-bought pizza dough
8 ounces soft goat cheese

Directions

Preheat a gas or charcoal grill to medium, or the oven to 450° F.
Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
Divide the dough into thirds and stretch each portion into a 10-inch circle.
Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.

Serves 6.

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Which Spring Fruits Continue to Ripen Once Picked?

YumSugar — Tue, 24 Mar 2009 05:50:02 -0700

Recently, Party and I partook in Edible Pursuit, a food trivia event produced by Edible San Francisco. While there, we tackled a surprisingly difficult question about which fruits ripen on the vine.

Since Spring means the onset of some of our favorite fresh fruits, we thought we would test you to see if you can tell us which seasonal fruits continue to ripen after they've been picked.

Are you ready to begin? Let's go!

Source

Take the quiz

Fast & Easy Dinner: Poached Egg Salad

partysugar — Fri, 26 Dec 2008 07:00:28 -0800

After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.

Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more.

Poached Egg Salad
From Better Homes and Gardens

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

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